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 what did you cook today thread 
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Location: Renton, WA
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Real Name: Steve
OK, I know this is boring for the rest of you but it's exciting for me. :bigsmile:

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It's grape processing day. Found them for sale at Safeway for $1.49, so I stocked up. I pull them off the stems, rinse them, then lay them out to dry. Then I put them into gallon Ziploc bags and freeze them, and they become my favorite late-night snack.

:thumbsup2:

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Sun Apr 14, 2019 2:03 pm
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If you put the filled zip lock on the floor, then Lola can press the grapes so you can make wine.

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MadPick wrote:
. . . and the more I lubed it, the better it did.


Thread all the things and suppress all the threaded things.

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I'm not interested in how or where a weapon is made, as long as it does the job it needs to do and I know how to use it.
As long as it fires ammunition and you've got lots of it, that's all you should be concerned about.
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Sun Apr 14, 2019 2:32 pm
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Isildur wrote:
If you put the filled zip lock on the floor, then Lola can press the grapes so you can make wine.


There isn't enough of her to do the job. Now if Steve rolls on them, they will be "pressed".















:peep:

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Sun Apr 14, 2019 2:49 pm
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An excerpt from my Christmas card list:

usrifle
Pablo

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Please support the organizations that support all of us.

Leave it cleaner than you found it.


Sun Apr 14, 2019 3:55 pm
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Hahahahahahaha

Shramp 'n gritz

Combined two recipes. Holy damn. I just needed to stop myself from eating.....wow

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Sun Apr 14, 2019 5:15 pm
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the teef are strong with this one...


Sun Apr 14, 2019 6:30 pm
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Location: Redmond/Bellevue/Kirkland
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Pablo wrote:
Hahahahahahaha

Shramp 'n gritz

Combined two recipes. Holy damn. I just needed to stop myself from eating.....wow


Well? What dd you do? I have a good recipe, but I want to see how yours differed....


Mon Apr 15, 2019 5:26 pm
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Image

10 pound lamb "shoulder", ready for smoking tomorrow. It's covered in my super-secret "lambta maria" rub, which is a Santa Maria seasoning that I've edited to work better with lamb. I say super-secret - I think I posted it here a little bit ago.

Tomorrow, it's getting treated like brisket - 225 until it stalls, spritzing each hour. Wrap in butcher paper, and crank heat to 325 until probe tender, then put into the cooler until dinner time.

I'll also be searing off some asparagus, broiling some broccoli, and probably boiling, smashing and maybe frying some new potatoes. We'll see what the wife wants.

Yesterday I spatchcocked a turkey and rubbed it with salt, and today it got a bunch of herbs and smoke-roast at 325 until it hit 165 in the middle of the breast. There's a LOT of leftovers. More importantly, there's something in that pressure cooker in the back of the picture. That's in the Insta-Pot thread.


Sat Apr 20, 2019 8:04 pm
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WanderingWalrus wrote:
Pablo wrote:
Hahahahahahaha

Shramp 'n gritz

Combined two recipes. Holy damn. I just needed to stop myself from eating.....wow


Well? What dd you do? I have a good recipe, but I want to see how yours differed....


Been traveling. Allow me to dig both recipes out

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I am a gun owner. I am stereotyped.


Sat Apr 20, 2019 8:16 pm
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WanderingWalrus wrote:
Pablo wrote:
Hahahahahahaha

Shramp 'n gritz

Combined two recipes. Holy damn. I just needed to stop myself from eating.....wow


Well? What dd you do? I have a good recipe, but I want to see how yours differed....


The recipes I read..well I think they were Flay's and Taste of Home.

I don't use (fake yellow) cheddar cheese - and didn't have any white cheddar, I mixed aged some gouda, mostly fontina, and a little asiago. Stone ground, fresh grits. Cooked in vegetable broth, added cheeses, done.

The shrimp, mixed the 4 chopped veggies, (onion, garlic, bell pepper, celery) sauteed with cajun spices (thyme, pepper. paprika, cayenne, onion and garlic powder), pepper flakes) VERY LIGHTLY cooked the shrimp (JUICY, barely cooked) with some (3/4) of the previously cooked thick bacon, season as you like, some lemon juice. I made a separate Cajun base, with a little brown roux with some of the bacon grease and fresh unsalted butter for a deeper flavor - used a little broth, with hot sauce to keep it on the liquid side.

Plated with grits in shallow bowl, then added shrimp and veggies, drizzled generously with the gravy sauce.

Added crispy broken up bacon at the end. Some lemon zest if you like.

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Sun Apr 21, 2019 7:31 am
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