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El Guapo & Randy Reed's Cooking Thread


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#1141 brvheart

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Posted 13 September 2014 - 10:21 PM

I don't like fruit or beer with my meat. I'm going to have to pass.

View PostiZuma, on 20 August 2012 - 11:32 AM, said:

napa I was jesus christing suited, you guys just slipped in before me.

View PostEssay21, on 25 February 2013 - 08:32 PM, said:

.

#1142 BigDMcGee

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Posted 14 September 2014 - 06:27 AM

ya'll are smoking sherm, that shit makes the best gravy I've ever had.
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#1143 Essay21

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Posted 14 September 2014 - 09:49 AM

What's the best way to microwave frozen chicken nuggets?

#1144 hank213

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Posted 14 September 2014 - 09:58 AM

in a deep fryer.
Bloody Mary, full of vodka, blessed are you among cocktails. Pray for me now at the hour of my death, which I hope is soon. Amen.

#1145 SuitedAces21

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Posted 14 September 2014 - 10:39 AM

Posted Image
Spoiler

#1146 Tiltinagain

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Posted 17 September 2014 - 06:25 PM

I forgot about this thread. Too bad it died out. Along with most of the regular posters in here.

View PostJubilantLankyLad, on 23 October 2015 - 04:24 PM, said:

Go to hell, brvy.

View Postfrautotenkinder, on 22 May 2014 - 09:20 PM, said:

I am not comfortable with vaginas and lunch meats being in the same metaphor. Anything besides saying or implying that is an improvement.



speedz99 said:

Fine...when god dies, I'll be ok with people being upset on facebook.


#1147 JubilantLankyLad

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Posted 17 September 2014 - 06:55 PM

Dice three chicken breasts.
Season liberally and brown them in oil in a large saute pan, then remove to the side. Add to the pan:
a large handful of linguini
a sliced onion
6 cloves of sliced garlic
two big double handfuls of cherry tomatoes, halved
10 or so leaves of fresh basil, coarsely chopped
a couple glugs of olive oil
as much chili pepper flake as you can handle (.5 - 1 teaspoon)
1 litre of water

Bring it to a boil, stirring constantly, and cook for 9 minutes (stirring) until the noodles are acceptably cooked and the sauce has thickened to your liking. Serve with parmesan.


there were no special effects, no special effects.

#1148 Tiltinagain

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Posted 17 September 2014 - 07:27 PM

Sounds good. Season liberally with what? Salt and pepper or???

Also, how many cups in a litre??

View PostJubilantLankyLad, on 23 October 2015 - 04:24 PM, said:

Go to hell, brvy.

View Postfrautotenkinder, on 22 May 2014 - 09:20 PM, said:

I am not comfortable with vaginas and lunch meats being in the same metaphor. Anything besides saying or implying that is an improvement.



speedz99 said:

Fine...when god dies, I'll be ok with people being upset on facebook.


#1149 JubilantLankyLad

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Posted 17 September 2014 - 09:12 PM

4 cups in a litre (1 quart, I think?)
yes, salt and pepper.
there were no special effects, no special effects.

#1150 ChicagoPhil

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Posted 13 October 2014 - 06:43 AM

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#1151 SuitedAces21

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Posted 13 October 2014 - 02:07 PM

where's the chicken?
Spoiler

#1152 ChicagoPhil

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Posted 13 October 2014 - 10:06 PM

 SuitedAces21, on 13 October 2014 - 02:07 PM, said:

where's the chicken?

I'm too drunk to taste this chicken!!

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#1153 BigDMcGee

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Posted 26 November 2017 - 02:57 PM

 El Guapo, on 07 October 2008 - 07:56 AM, said:

Since the Holidays are coming up here is the turkey I make each year. It is a take off of one Emeril did a few years back. But I have tweaked it to my liking.1 Turkey1 Cup of Kosher salt1 Cup Peppercorns1 Cup crushed pepper1l b cranberries1 lb unsalted butterPaprikaChili PowderGarlic PowderOnion PowderOreganoBasilGallon of Apple Cider (the thick homemade stuff)6 Pack of Dark beer ( I use Full Sail Amber Ale)Get a large bowl or even a plastic storage bin and put the rinsed turkey and cover with salt, pepper, peppercorns, cranberries (crushed a bit) Apple cider and beer. You are going to want to let that brine for at least 24 hours, 48 would be preferable.On the day you are going to cook it, you will take the butter and melt it with the rest of the spices(change that up to your taste)I use a turkey roaster like this:Posted ImageBut you can do this in the oven, or on a BBQ.Stuff the turkey with whatever stuffing you like, put some potatoes, quarter onions, apples bell peppers, and lemons around the turkey in the roaster. Cover the turkey in some of the butter, then every 15-30 minutes add more butter. After 2-3 hours depending on size you will have the juiciest turkey you have ever eaten.Also the gravy you make from the drippings will have the most wonderful apple flavor and will be very sweet.

Shout out to El G for this recipe. I don't make it anymore, because my holiday meals are too small to justify the pain in the ass making a turkey is, but it's legit the best roast turkey I've ever had, makes the breast ridiculously tender and the gravy is indescribably good. I will make this again someday
"We are only wise in knowing that we know nothing"
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"Dust. Wind. Dude."
-Ted Theodore Logan

"I'm a basketball player and a businessman, not a Thundercat,"
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#1154 brvheart

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Posted 27 November 2017 - 11:29 AM

Just to help read the recipe since it's one of the broken ones.

"Since the Holidays are coming up here is the turkey I make each year. It is a take off of one Emeril did a few years back. But I have tweaked it to my liking.

1 Turkey
1 Cup of Kosher salt
1 Cup Peppercorns
1 Cup crushed pepper
1l b cranberries
1 lb unsaltedbutter
Paprika
Chili Powder
Garlic Powder
Onion Powder
Oregano
Basil
Gallon of Apple Cider (the thick homemade stuff)
6 Pack of Dark beer ( I use Full Sail Amber Ale)

1. Get a large bowl or even a plastic storage bin and put the rinsed turkey and cover with salt, pepper, peppercorns, cranberries (crushed a bit) Apple cider and beer. You are going to want to let that brine for at least 24 hours, 48 would be preferable.

2. On the day you are going to cook it, you will take the butter and melt it with the rest of the spices(change that up to your taste)

3. I use a turkey roaster like this:

Posted Image
But you can do this in the oven, or on a BBQ.

4. Stuff the turkey with whatever stuffing you like, put some potatoes, quarter onions, apples, bell peppers, and lemons around the turkey in the roaster.

5. Cover the turkey in some of the butter, then every 15-30 minutes add more butter.

6. After 2-3 hours depending on size you will have the juiciest turkey you have ever eaten.

7. Also the gravy you make from the drippings will have the most wonderful apple flavor and will be very sweet."

View PostiZuma, on 20 August 2012 - 11:32 AM, said:

napa I was jesus christing suited, you guys just slipped in before me.

View PostEssay21, on 25 February 2013 - 08:32 PM, said:

.




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