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 what did you cook today thread 
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Quick question about roasting the chilis ---- what is the purpose of roasting? Flavor? Removing the skin?
I can see 'fire roasting' for flavor or if it reduces the heat, but to scrape the char off seems counter productive... but I can see removing the skin if that is where any bitterness comes from.


On a side note --- 3# of Best Buy bacon at grocery outlet for $5 --- wasn't expecting it t be that good.... surprised again - its AWESOME bacon! Wonderful hickory smoke flavor - house smells incredible the rest of the day.... my new air freshener!
I've been doing the water cook method --- bacon strips in cold pan with 1/16-1/8" water - turn burner on high and wait for the water to boil off, then turn down to low to cook..... god damn this works so well... such little spattering - bacon cooks evenly WITHOUT blackening - very uniform and satisfying crunch. If you haven't tried it --- DO! Let me know if its better than cooking without the water....
I find its worth it just to reduce the amount of splattering.... I gave up making bacon very often just because I hated having to wipe down the stovetop every time I cooked it..... but the evenness of cooking and the texture has me sold on this method.

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Sat Dec 08, 2018 1:36 pm
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Roasting is basically for smoky flavor... The outer, charred skin is bitter so winds up getting scraped off as a thin layer. The smoky flavor still permeates the 'meat' of the chile pepper underneath. One effect is to make the pepper very soft which is needed for some recipes like chile relleno made from poblano peppers.

I've roasted chile peppers on the burners of a gas stove, on the BBQ, or under the broiler of the oven. Found a cool article with photos:
https://www.chilipeppermadness.com/preserving-chili-peppers/roasting-chili-peppers-how-to-roast-chili-peppers/

Thanks for the note on bacon water cooking. I too hate wiping down the stove after cooking bacon. We frequently use it not just for breakfast but for gumbo, chili con carne, clam chowder, and many other dishes though it's always a chore cleaning up the stove afterwards.

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Sat Dec 08, 2018 2:25 pm
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Bacon in pan over smoky fire, with a couple three fat Anaheim or Hatch chilies. Peppers get smoke from bacon and fire. Use peppers for cooking other dishes. Eat bacon. :bigsmile:

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Sat Dec 08, 2018 2:57 pm
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JB are you coming to the NY shoot? If so we can have a long talk.

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Sat Dec 08, 2018 3:20 pm
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LOADED SKILLET CHICKEN DINNER
I did it with no starches for the low carb thing. Carrots instead of sweet potatoes.
https://www.geniuskitchen.com/recipe/lo ... ner-531253


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Sat Dec 08, 2018 4:04 pm
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GeekWithGuns wrote:
Roasting is basically for smoky flavor... The outer, charred skin is bitter so winds up getting scraped off as a thin layer. The smoky flavor still permeates the 'meat' of the chile pepper underneath. One effect is to make the pepper very soft which is needed for some recipes like chile relleno made from poblano peppers.


Blackening has always seemed to make any spice left in a chili more easily available to my tongue. It's why I tend to use poblanos for that.

There are plenty of spiciness charts around. I tend to stick to the bottom end of things.


Sun Dec 09, 2018 12:08 pm
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Sous vide bacon and eggs.


Sun Dec 09, 2018 3:12 pm
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Cook? Well, i am doing a Spiral cut ham....but that's really just heating it up. I was going to do it in the Camp Chef Pellet Grill, but Rain put a stop to that.
Too lazy to get out the Pop up. :bigsmile:

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Sun Dec 09, 2018 3:23 pm
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Rix86 wrote:
Sous vide bacon and eggs.

?? More info?
I tried SVing bacon, and it sucked.
Eggs will work, but I like omelets.

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Sun Dec 09, 2018 4:18 pm
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usrifle wrote:
Cook? Well, i am doing a Spiral cut ham....but that's really just heating it up. I was going to do it in the Camp Chef Pellet Grill, but Rain put a stop to that.
Too lazy to get out the Pop up. :bigsmile:



:thumbsup2: just finished mine and made some soup.....


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Sun Dec 09, 2018 6:48 pm
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Nice! Winter Soup....Yum. :thumbsup2:

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Sun Dec 09, 2018 6:54 pm
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golddigger14s wrote:
Rix86 wrote:
Sous vide bacon and eggs.

?? More info?
I tried SVing bacon, and it sucked.
Eggs will work, but I like omelets.

Bacon end and pieces overnight at 145 iirc. Then fried in the pan for a few minutes to crisp the outside.
Eggs, a little milk and cheese in a bag at 172 for an hour and some change while I did other stuff.
Easy


Sun Dec 09, 2018 7:06 pm
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Last night I did a bunch of cooking. I made some kimchi pancakes with vegetables and tofu for dinner. No photos of that, and .. to be fair I have learned from it, so I wouldn't have posted the photo anyway.

However, I did also prep a LOT of pork belly to turn in to bacon, and also used the sous-vide setup to flavour some alcohol. Mor edetails in the SV thread shortly.


Mon Dec 10, 2018 7:30 am
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WanderingWalrus wrote:
Last night I did a bunch of cooking. I made some kimchi pancakes with vegetables and tofu for dinner. No photos of that, and .. to be fair I have learned from it, so I wouldn't have posted the photo anyway.

However, I did also prep a LOT of pork belly to turn in to bacon, and also used the sous-vide setup to flavour some alcohol. Mor edetails in the SV thread shortly.


Maangchi is a great source for Korean recipes & techniques. Long-time YouTuber, just came out with a cookbook...

https://www.maangchi.com/recipe/kimchijeon


Mon Dec 10, 2018 7:44 pm
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Braised beef Italian style, served over veggie pasta. Tasty.

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Mon Dec 10, 2018 8:22 pm
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