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 Cookin' with Cap'n 
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Location: South Seattle
Joined: Thu May 2, 2013
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Real Name: Steve
Mediumrarechicken wrote:
I do maple or honey and cock sauce. It's amazing on smoked pork chops and roast duck with some 5 spice. Adding sweet to the siracha really makes the garlic come out


I sure hope that's Sriracha you're talking about....


Sun Jul 09, 2017 10:27 pm
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Just an FYI, we have a catfish po'boy coming to Tipsy Cow this week.....

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"If it doesn't work, the proper sequence of tools is duct tape->screwdriver->hammer->shotgun. If none of that fixes it, it wasn't meant to work in the first place."

I am free because I say I am. My freedom is not dependent on any government benefit or piece of legislation. My rights are inherent in the fact that I was born a sovereign being. They are non-negotiable. The government can list them and protect them, but my rights are not theirs to give away.

Yolo: Because idiots don't know what "carpe diem" means.

What, do you think I`m an amateur? You think this is Amateur hour? I`m covered in broken glass and hatred. You think someone would want to anger that with a Vz? - Fjordforder


Wed Jul 12, 2017 10:26 pm
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Last night's dinner: Chicken baked in a lemon and white wine sauce, served with rice and asparagus. The rest of the family didn't like it, which is funny because my wife is the one who requested it. I thought it was absolutely delicious. Lots of leftovers for me!

Image

_________________
"If it doesn't work, the proper sequence of tools is duct tape->screwdriver->hammer->shotgun. If none of that fixes it, it wasn't meant to work in the first place."

I am free because I say I am. My freedom is not dependent on any government benefit or piece of legislation. My rights are inherent in the fact that I was born a sovereign being. They are non-negotiable. The government can list them and protect them, but my rights are not theirs to give away.

Yolo: Because idiots don't know what "carpe diem" means.

What, do you think I`m an amateur? You think this is Amateur hour? I`m covered in broken glass and hatred. You think someone would want to anger that with a Vz? - Fjordforder


Sat Jul 15, 2017 5:59 am
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Last night I attempted to recreate the Coq Au Vin (Chicken and Wine) recipe that I talked about back when I was taking International Cuisine. The recipe I found was more like a stew than the sauce we made in class, but as I was mildly pressed for time, I went with it.

Delicious, nice flavorful broth and chicken perfectly tender and flavored with wine and brandy.

Didn't get a picture of the dish as a whole, but this piece of chicken speaks for itself

Image

_________________
"If it doesn't work, the proper sequence of tools is duct tape->screwdriver->hammer->shotgun. If none of that fixes it, it wasn't meant to work in the first place."

I am free because I say I am. My freedom is not dependent on any government benefit or piece of legislation. My rights are inherent in the fact that I was born a sovereign being. They are non-negotiable. The government can list them and protect them, but my rights are not theirs to give away.

Yolo: Because idiots don't know what "carpe diem" means.

What, do you think I`m an amateur? You think this is Amateur hour? I`m covered in broken glass and hatred. You think someone would want to anger that with a Vz? - Fjordforder


Mon Jul 17, 2017 10:44 am
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Taking Backyard Bartending class this quarter. Today we made martini drinks, including classic, lemon drops, Manhattan, Chocolate Martini and a host of others.

Image

_________________
"If it doesn't work, the proper sequence of tools is duct tape->screwdriver->hammer->shotgun. If none of that fixes it, it wasn't meant to work in the first place."

I am free because I say I am. My freedom is not dependent on any government benefit or piece of legislation. My rights are inherent in the fact that I was born a sovereign being. They are non-negotiable. The government can list them and protect them, but my rights are not theirs to give away.

Yolo: Because idiots don't know what "carpe diem" means.

What, do you think I`m an amateur? You think this is Amateur hour? I`m covered in broken glass and hatred. You think someone would want to anger that with a Vz? - Fjordforder


Mon Jul 17, 2017 9:02 pm
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So, did you get in her backyard?


Mon Jul 17, 2017 9:05 pm
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You should watch the Kitchen on Saturdays. "It's 5 O'clock somewhere!"

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Mon Jul 17, 2017 9:50 pm
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Walk in to work today, open up the walk-in to start gathering stuff for my station, and come face to face with this.

Image

Startled the hell out of me haha. It belongs to Chef, he's whole roasting it this Saturday for his dad's birthday, and he didn't have any place to store it at home. 160 pounds of pig.

_________________
"If it doesn't work, the proper sequence of tools is duct tape->screwdriver->hammer->shotgun. If none of that fixes it, it wasn't meant to work in the first place."

I am free because I say I am. My freedom is not dependent on any government benefit or piece of legislation. My rights are inherent in the fact that I was born a sovereign being. They are non-negotiable. The government can list them and protect them, but my rights are not theirs to give away.

Yolo: Because idiots don't know what "carpe diem" means.

What, do you think I`m an amateur? You think this is Amateur hour? I`m covered in broken glass and hatred. You think someone would want to anger that with a Vz? - Fjordforder


Thu Jul 27, 2017 6:59 pm
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Captain90s wrote:
Last night's dinner: Chicken baked in a lemon and white wine sauce, served with rice and asparagus. The rest of the family didn't like it, which is funny because my wife is the one who requested it. I thought it was absolutely delicious. Lots of leftovers for me!

Image

Needs some kind of browning/crisping. Too watery

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http://nwfood.shelfreliance.com
"The beauty of the Second Amendment is that it will not be needed until they try to take it." Thomas Jefferson
"Evil often triumphs, but never conquers." Joseph Roux


Thu Jul 27, 2017 9:36 pm
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Location: Bothell, WA
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oh captain my captain, what's your favorite way of cooking chicken breast and how do you do it?

I'm having a hard time making it consistent if i'm cooking with a pan. On a grill, with help from Bacon or some good source of fat and brining, it comes out pretty juicy and i got some consistency.

here is my last attempt cooking it in a hot pan and flashing it in oven afterwards. I seem to lose a good amount of moister if i keep it longer in oven for more than 10 min.
Image


Fri Jul 28, 2017 9:50 am
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