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OFFICIAL THREAD: General Cookery and Discussion

Omega Male

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Give him a pass. He has added value elsewhere.
 

Piobaire

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Crotch goblins?
 

Fueco

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Apple juice is done and apple butter is cooking in the slow cooker. The gallon milk jug will hopefully become hard cider. The leftover pulp became cinnamon apple sauce.

This is from our neighbors’ tree.

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edmorel

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Omega Male

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When I left the UK in 2017, I gave my 230V Anova sous vide circulator to a buddy. He just texted me that he's also now coming back to the States and he passed it on to a line cook at the pub he's been staying at since his house lease was up. Hopefully it keeps giving good service!
 

Fueco

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We’re still swimming in apples over here. My kids and I picked two reusable shopping bags full of apples. I processed half of a bag (the smaller bag!) and made a dehydrator’s load of dried cinnamon apple slices, along with a full batch of pie filling. I need to start making cider…

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Lizard23

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Woke up and its rainy and just below 60 degrees… good excuse for first genovese of the season…amazing how easy it is.

no carrots this time, but i used a mix of vidalia and red onions to try and mimic the sweetness of the real deal italian onions that arent available here.

while it cooks down i made an apple cobbler / oatmeal crumble thing with walnuts and brown sugar.

even if the food sucks, the house will smell good.

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Lizard23

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I preferred the Genovese without the carrots (still used celery) and the 50/50 blend of red/Vidalia onions.

i also preffered serving the meat as a second course along with a garnish of raw onion, cherry tomatoes, celery, and celery leaves dressed with olive oil, red wine vinegar, salt and pepper.
 

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