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Topic: CFB 51 Cookbook, equipment discussion, techniques

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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1750 on: September 23, 2025, 07:09:04 PM »
Quote from: MaximumSam on September 23, 2025, 06:36:22 PM

Also those Costco ones are massive and I ain't trying to eat that much pulled pork.
That's what the Food Saver is for! 
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1751 on: September 23, 2025, 10:41:02 PM »
Cryovac
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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1752 on: September 27, 2025, 08:32:13 AM »
I took it to 200°F, it's quite tender, I thought.  After the tacoes experiment, I made quasi-Brunswick stew (didn't have all the ingredients) and my wife liked it a lot, she said.  That used up about a fifth of what's left.  I may go to Kroger and get the rest of the gozintas and make more.  It usually includes chicken, but maybe I'll do radioactive shrimp, I hear it's on sale.

I still have some of the "stew" left, I liked it a lot myself.  Stew is a good thing for "cooks like me", you can clear out whatever you have in the fridge within limits.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1753 on: September 27, 2025, 08:57:29 AM »
still too warm for stews, soups, and chili here - gonna be nearly 80 degrees this afternoon
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1754 on: September 30, 2025, 06:54:35 PM »
Anyone have a good Gambas al Ajillo recipe? 

Had it once in, of all places, Dublin. It was delicious! Made a version of it at home that I wasn't particularly impressed with; not sure if it was a bad recipe or my own mistake(s). 

If anyone has done it and has a go-to... Let me know. 
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1755 on: October 01, 2025, 04:13:31 PM »
Quote from: betarhoalphadelta on September 30, 2025, 06:54:35 PM
Anyone have a good Gambas al Ajillo recipe?

Had it once in, of all places, Dublin. It was delicious! Made a version of it at home that I wasn't particularly impressed with; not sure if it was a bad recipe or my own mistake(s).

If anyone has done it and has a go-to... Let me know.
Never made it but Kenji Lopez-Alt has a recipe and he's usually pretty reliable.


https://www.seriouseats.com/spanish-style-garlic-shrimp-gambas-al-ajillo-recipe
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1756 on: October 01, 2025, 04:27:20 PM »
Quote from: MaximumSam on October 01, 2025, 04:13:31 PM
Never made it but Kenji Lopez-Alt has a recipe and he's usually pretty reliable.


https://www.seriouseats.com/spanish-style-garlic-shrimp-gambas-al-ajillo-recipe
Thanks. I think I printed that, but possibly on the day of we didn't have easy access to shell-on shrimp, and so I think the recipe we ended up making was a different one I've found. I'll have to give this one a shot. 
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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1757 on: October 01, 2025, 04:30:13 PM »
I don't usually base my likes on weather.  The condo is about the same T summer or winter.  My wife likes it "warm" (hot), so the thermostat in summer is at 78°F except when we're sleeping.  Winter I try and keep it at 75°, I'd prefer 68°, but really it doesn't cost much anyway.

They apparently put a bandaid on the water tank so we have AC again.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1758 on: October 01, 2025, 05:01:09 PM »
78 is too hot for eating stews, soups, and chili
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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1759 on: October 14, 2025, 02:24:43 PM »
My wife made an abundance of couscous Sunday night, not my favorite, but, well, I ate some of it.  Last might she wanted left over couscous again, so I made spaghetti sauce (out of a jar) and poured over the CC, it actually was pretty decent.  I got this Victoria brand sauce at Costco and like it.

I had to read up on couscous, it's wheat, basically, kind of like grits except not from corn.
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1760 on: October 14, 2025, 02:25:46 PM »
So it's wheat polenta then.  Interesting.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1761 on: October 14, 2025, 02:37:54 PM »
I'm not interested
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1762 on: October 14, 2025, 02:45:53 PM »
It's not good.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1763 on: October 14, 2025, 03:32:44 PM »
wheat, corn, rice

just carbs and filler
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