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OFFICIAL THREAD: General Cookery and Discussion

Piobaire

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I generally trust your recommendations on these things but is “Chipotle but better” supposed to be an aspirational benchmark?
He's got a whole sub-series of "but better." I just want our erstwhile taco-maker to get the right video. Also, trust me on that chicken.
 

Milksteakboiledhard

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One chicken recipe calls for thighs and the other for breasts. Looks like I'll buy a whole chicken and cook it two ways, add carne asada, and
jackfruit in both chicken sauces for the vegetarian wife
and it all adds up to a meal that can't go wrong. My wife is baking something for dessert, sister-in-law will make pico de gallo (the only thing she "cooks"), and my mother-in-law will make the rice (that she'll likely make at our house in her own pot). Looks like tomorrow will be a phone it in at work day.
 

Piobaire

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A little nostalgic this morning. Three years ago this week we were in Hawaii for our nephew's graduation from Iolani. Sushi Sho, Vintage Cave Club, Alan Wong's (now closed :( ) and one day we did nothing but drive around the North Shore sampling garlic shrimp. This was the our plate from the mothership, Giovanni's.

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Milksteakboiledhard

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No pictures from taco night, but everything exceeded expectations. The chicken tinga was a hit with my mother and sister in-laws. The carne asada marinade suffered from my recipe changes to accommodate the spice sensitive crowd, but it was grilled to perfection. I used aji pancas chilis and paste in place of the assorted chilis outlined in the recipes. This was one of two diversions from the recipes I took. (I boned the leg quarters and grilled them instead of cooking on the stovetop) It imparted a front loaded spice flavor that finished almost fruity. The minimal heat was lost in the beef.

My Guatemalan MIL asked to take home the left over tinga, so that’s a vote of confidence for @brokencycle ‘s suggestions in the future. The carne asada was finished after doing dishes (lol @Self-cleaners) and finishing the final, unneeded beer for the night. I’m eating the last of @Piobaire ‘s chipotle chicken in a bastardized version of chilaquiles.
 

Piobaire

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Homemade naan grilled chicken sandwiches. They were sublime.


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Piobaire

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Really easy.

2.25 cups flour
.5 tsp salt
Yeast with ½ cup water
½ cup greek yogurt
1 tblsp oil

Let rise for 1-2 hours, cut into eight pieces and roll into balls. Roll each ball out then toss into screaming hot cast iron pan that has a drop or two of oil.
 

jcman311

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Really easy.

2.25 cups flour
.5 tsp salt
Yeast with ½ cup water
½ cup greek yogurt
1 tblsp oil

Let rise for 1-2 hours, cut into eight pieces and roll into balls. Roll each ball out then toss into screaming hot cast iron pan that has a drop or two of oil.
-1 for not using the almighty Kamado Joe to cook it.
 

Piobaire

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-1 for not using the almighty Kamado Joe to cook it.
I had thought about that but it's not like this wasn't a tad labour intensive already. Based on this initial experiment though I'm thinking about interactive cookouts using naan. I could have the dough in portion size balls, covered with a damp towel, and a rolling station on the counter of the outdoor kitchen. I could have the toppings on ice in the ice bin, griddle on the KJ for frying up the naan, and the chicken already grilled and chopped keeping warm on one of the side burners.
 

Fueco

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My first time making apple pie in 12 years IIRC. I made the filling and crust from scratch. My oldest son helped select shapes for the top crust. Served with Breyers ice cream (I had too much going on yesterday and today to make homemade.

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venividivicibj

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usctrojans31

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It's finally strawberry season in NY! Very crowded market at Union Square yesterday despite the grey weather.
 

Piobaire

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Homemade naan I tossed on the grill along with some chicken breasts. I don't think the grill yields the best naan. To get good blisters I've decided you need the direct radiant heat of a griddle or pan.

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