Quoted from Bax1:I’ve been waiting for Walmart to get in their cheap flip waffle maker and I’m glad I finally got one. Chopped up some fresh strawberries and put in the batter. Can’t wait to make some crazy creations with this thing now
I've always wanted to try mac and cheese in a waffle maker.
I was intimidated by raw shrimp for the longest time so always bought frozen, not really sure why....the problem I always had with frozen was never thinking to thaw them in time.
I marinate mine for an hr before grilling and always come out perfect.
For 1 lb:
3 TB olive oil
3 cloves garlic
1/4 tsp salt
1/4 tsp pepper
2-3 mins per side on high heat with shell on is fool proof!
Quoted from Bax1:Can’t wait to make some crazy creations with this thing now
Do like funk-n-waffle in Syracuse in NY. they do a turkey dinner. Basically throw the stuffing in the waffle maker and add some turkey, mash, gravy and cranberry. Enjoy!!!!
Mashed potatoes and a bunch of shredded cheese are freaking great on the waffle maker.
Although terrible for you, defrosted tator tots on the waffle maker makes amazing toast for eggs benedict
Quoted from jalkelly:I was intimidated by raw shrimp for the longest time so always bought frozen, not really sure why....the problem I always had with frozen was never thinking to thaw them in time.
I marinate mine for an hr before grilling and always come out perfect.
For 1 lb:
3 TB olive oil
3 cloves garlic
1/4 tsp salt
1/4 tsp pepper
2-3 mins per side on high heat with shell on is fool proof!
Thanks, have done them many, many times. when they get this big you can split them and still cook over charcoal;
Second go at ribs. I think much better than last time. Was much better at maintaining a consistent temp.
Edit: updated to the complete meal. Beans, broccoli, avocado, and fried polenta. The three year old said no to ribs, so had to make sure she had enough to eat.
20200720_163751 (resized).jpg20200720_163816 (resized).jpg
20200720_183217 (resized).jpgQuoted from jalkelly:I was intimidated by raw shrimp for the longest time so always bought frozen, not really sure why....the problem I always had with frozen was never thinking to thaw them in time.
I marinate mine for an hr before grilling and always come out perfect.
For 1 lb:
3 TB olive oil
3 cloves garlic
1/4 tsp salt
1/4 tsp pepper
2-3 mins per side on high heat with shell on is fool proof!
It's my understanding that almost all the shrimp is frozen on the boat when it's caught, and the stuff they sell as "fresh" in the grocery store is just stuff they thawed, who knows how long ago. I've always run cold water over the frozen shrimp while peeling and they are basically thawed by the time you get around to cooking them.
Yeah i can't eat frozen and defrosted crab because it changes the texture so much (local crabs here) but as far as fish or prawns go i can't tell the difference. You can still get fresh green prawns here, but that's only because i live 1/4 mile from the coast. inland it's more difficult. I often get mine from the supermarket and they are nearly always defrosted.
I'll sometimes ask them to go out back and get me a bunch of still frozen ones if i don't want to cook them same day.
Quoted from Shredso:It's my understanding that almost all the shrimp is frozen on the boat when it's caught, and the stuff they sell as "fresh" in the grocery store is just stuff they thawed, who knows how long ago. I've always run cold water over the frozen shrimp while peeling and they are basically thawed by the time you get around to cooking them.
you can sometimes get fresh gulf shrimp at the supermarket. Definitely depends on where you live though. Back east it was easier to get fresh fish. In the desert, not so much.
Quoted from punkin:Inspired, doing bbq prawns today, thanks.
Those huge prawns look amazing!!!
I made a 1/2 lb mushroom Swiss burger tonight.
51AEE7D9-04B0-47FA-B9D8-CDEE28A45CDC (resized).jpeg6B42F8FC-6183-42D6-8E07-A67EB06BEA15 (resized).jpegC8B6F5AE-CCE6-447C-A6C6-337F3799B764 (resized).jpegQuoted from bssbllr:Do like funk-n-waffle in Syracuse in NY. they do a turkey dinner. Basically throw the stuffing in the waffle maker and add some turkey, mash, gravy and cranberry. Enjoy!!!!
now that sounds good!!!!
Quoted from Shredso:It's my understanding that almost all the shrimp is frozen on the boat when it's caught, and the stuff they sell as "fresh" in the grocery store is just stuff they thawed, who knows how long ago. I've always run cold water over the frozen shrimp while peeling and they are basically thawed by the time you get around to cooking them.
Unless you are getting some locally caught shrimp, that's my understanding as well. I dump frozen prawns into a boiling pot of water with a Zatarain's seasoning packet. ~4 minutes later they come back out done. That's been the easiest, most consistent method of cooking them for me.
Quoted from djreddog:Been canning beets all damn day!!! But so worth it in the end!
I'm calling shenanigans. I've played pinball with you and I'm pretty sure those aren't your hands. 
Quoted from punkin:Compound butter
Pardon my ignorance, please elaborate on the herbs?
Or does it go w/o saying?
Quoted from mtn-:Smoked bratwurst today. Left them in for 90 or 130 minute or so, smoked with Juniper, at a relatively low temperature, 70-75 celsius.
Damn, good taste! Ate two, and will maks the swedish staple dish pyttipanna with the rest.
[quoted image][quoted image]
[quoted image]
Never thought about smoking with Juniper.
Quoted from Atari_Daze:Pardon my ignorance, please elaborate on the herbs?
Or does it go w/o saying?
Well, lets say i could have chosen another thread here to post those photo's.
The process is much simpler for parsley butter. This one took all afternoon.
Quoted from punkin:Cool. We don't see them here outside of shops.
I thought about it for 10 years and said what the hell. 
Quoted from guss:I thought about it for 10 years and said what the hell.
I was the same, what you guys call there blackstones, but i wanted a commercial gas one for my kitchen. Was overruled again and again. Glad i don't have to ask permission to do things anymore, but by the same token i cook for one now and don't really NEED it. May look into it anyway, fuck it.
cooktop (resized).jpgQuoted from guss:New toy[quoted image][quoted image]
That’s one hell of a new toy!!!!
Quoted from Bax1:Never thought about smoking with Juniper.
Its what we traditionally smoke with, where I am from. Northern Sweden.
Another brisket on the Traeger. My last brisket was a little dry, so I pulled this one at 195. Man, these things are unpredictable. This one sat at around 160 forever, even after wrapping in foil. We ended up with a a late dinner. My previous briskets were always done much earlier than anticipated and I was worried about holding. I was at 250 degrees the entire cook. It was delicious, not as tender as I would have liked. It was a flat only because that is all Costco carries. I rested it loosely covered for just under an hour. I see lots of varying opinions on how to rest and how long.
2020-07-23 19.07.17 (resized).jpgQuoted from punkin:Brownies with 150gm of compound butter. No kid's, you can't lick the bowl this time.
Now I understand. 
A few years ago Josh brought home a Wolfgang Puck cooker that makes 2 small pies.
I finally broke it out and have been making peach, blueberry and apple pies with it.
Quoted from Atari_Daze:Now I understand.
Even costed it out;
$170 worth of ingredients made enough butter to do almost 6 batches
45 serves per batch
$0.62 per serve.
A brave person will eat two serves by the way.
Quoted from punkin:Even costed it out;
$170 worth of ingredients made enough butter to do almost 6 batches
45 serves per batch
$0.62 per serve.
A brave person will eat two serves by the way.
We have had, let's say our varying opinions but good job there !!!
Send me the recipe !
It's a packet mix mate.
To make the butter carbolize for 1 hr at 110C in the oven (i used a bbq probe to not runaway) then add to a suacepan with 1kg of salted butter and 4 cups of water. Simmer slowly for 3-4 hours adding more water if needed. Google will show you anyway.
Quoted from punkin:It's a packet mix mate.
To make the butter carbolize for 1 hr at 110C in the oven (i used a bbq probe to not runaway) then add to a suacepan with 1kg of salted butter and 4 cups of water. Simmer slowly for 3-4 hours adding more water if needed. Google will show you anyway.
Thanks, was looking for the butter mixtures, thanks .
I figured the Brownies was a mix pack.
So you cook/bake the schwag in the oven all by itself before adding it to the melted butter and water ?
Yeah mate just google canabutter. You need to activate it, so under 115C and over 110C for 30-50 mins, ground up (you can see it on the oven tray in one of the pics).
Then you need to keep the temp below 250F in the saucepan apparently and that is what the water does. Strain through a cloth and refrigerate. Tip out the water from under the set butter.
I choose packet mixes that are rich in butter, this ones 150gm, but i couldn't do my homemade gooey choc chip cookie recipe, it takes 250gm, you'd only need half a cookie.
UnllesYou'reTommyChongPunkin
Note; obviously you can't do this if you have kids at home. Freezer full of yummy slice and a slight distraction could be the worst moment of your life.
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Woolgoolga
Tempe, AZ
