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  1. #101
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    Final installment:
    Pics of what you made for dinner tonight-img_6817.jpg
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    Oh my!!! The dough/crust turned out just right, and what a delicious pizza!!! 🍕🍕🍕🍕🍺🍺
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  2. #102
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    Why is there a salad on top of your pizza?

  3. #103
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    Quote Originally Posted by RBoardman View Post
    Why is there a salad on top of your pizza?
    Hmmm ... maybe its a rabbit trap?!?


    "Salad ain't food. Salad is what food eats!" ;-)


    Catfish ...

  4. #104
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    Steamer means business:

    Pics of what you made for dinner tonight-img_6821.jpg
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    Guilty pleasures!

    Steamed bahn uot tom kho with Chinese sausage, chopped chives and cilantro, with chili sauce (modified with the addition of rice wine vinegar, soy sauce, and ground up ghost chili peppers).

    YUMMAY!!!
    Last edited by Leopold Porkstacker; 03-02-2018 at 12:34 AM.
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  5. #105
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    Made Mexican beef soup. Caldo De Res.

    Boiled it slow using the oven so I could go jogging without feet of it blowing over the pot.

    Pics of what you made for dinner tonight-fba1d4fa-6c76-4637-a6c6-bba66cbb2abc.jpeg
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  6. #106
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    Dinner (and beyond) this evening involved the barbecue. I get really inspired when I shop at Asian and Mexican supermarkets – found this gem tonight, I am sure it is delicious:
    Pics of what you made for dinner tonight-img_6834.jpg

    I ended up impulse buying an assortment of chili peppers, which I decided to throw on skewers on the grill, along with some tomatoes, elephant garlic cloves, and yellow onions. These ingredients will accompany some fresh limes, some salt, dried oregano, and fresh cilantro in my Cuisinart later on (home made salsa!!!):
    Pics of what you made for dinner tonight-img_6835.jpg
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    Filled the Weber grill up with mesquite, but also threw a couple chunks of apple wood on the sides for some delicious smoke flavour:
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    Of course, my special ground beef burger recipe adapted from my late mother’s recipe (stuffed with mixed cheeses), slow cooked (but still moist and juicy) for awesome burger action:
    Pics of what you made for dinner tonight-img_6839.jpg

    Served in between whole wheat buns (also BBQ toasted), with ketchup, some sorta German mustard (there’s an umlaut in the name), horseradish sauce, sliced dill pickles, non iceberg lettuce, sliced red onion, and basic red tomatoes:
    Pics of what you made for dinner tonight-img_6840.jpg
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  7. #107
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    Nice job Leopold. You exhibit great passion and positivity with your cooking. Very inspiring
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  8. #108
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    I like to cook, but with all of life's "things" I don't get to do it as much as I would like to. I'm trying to change that in the next year though. We haven't bought a pizza in a long time, it's one of the things we do as a family. We have pizza night once a month and everyone gets to make their own. Lots of fun.

    Pics of what you made for dinner tonight-img_1555.jpg

  9. #109
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    Broke in my new Le Creuset braiser by making beef Carbonnade. You can pick up half price Le Creuset items at their outlet store which is located at 101 and Leavesly which is conveniently located so that you can hit it up after a ride at Coe's Hunting Hollow trail head.

    This cooking upgrade to me was like going from an aluminum Jamis to a full carbon Ibis Mojo. Bon appetit!
    Attached Thumbnails Attached Thumbnails Pics of what you made for dinner tonight-img_9844c.jpg  

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  10. #110
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    ^^

    i just chipped my old Le Creuset. bummed me out, but only in the way that i was making sunday gravy for my elderly neighbors. i was so scared they were going to eat a chip!! i found one in my plate of pasta.

    i am dumping the thing and buying a new one..maybe a Staub. great great vessels!! breaking mine, i felt like i broke an anvil.
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  11. #111
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    Quote Originally Posted by fc View Post
    Nice job Leopold. You exhibit great passion and positivity with your cooking. Very inspiring
    Thanks! I love food. I ought have gone to culinary school instead of pursue graphic design way back when, seeing as food tastes better than design.
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  12. #112
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    Quote Originally Posted by Leopold Porkstacker View Post
    Thanks! I love food. I ought have gone to culinary school instead of pursue graphic design way back when, seeing as food tastes better than design.
    No way! Culinary school is the example you hear in the discussion about how school loans are going nuts. You pay exorbitant tuition to come out in an industry you work for nothing. My friend is a soux chef at a high end resort place here in Santa Rosa. She makes less than the coffee person at Peet’s.

    Not everyone comes out making Flay money.

    I was similar. art major. Haha. Wtf? I went back and became a civil eng.
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  13. #113
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    Quote Originally Posted by Leopold Porkstacker View Post
    Thanks! I love food. I ought have gone to culinary school instead of pursue graphic design way back when, seeing as food tastes better than design.
    At least your food has great presentation due to your education.
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  14. #114
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    Pork chops, romanesco and rice.
    Attached Thumbnails Attached Thumbnails Pics of what you made for dinner tonight-626a6807-b584-403f-b3a4-697ac5774538.jpg  


  15. #115
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    Pizza tonight, but with three kinds of meat (pepperoni, salami, and hot Italian sausage) just to make you “vegetable haters” cool your jets a tad:
    Pics of what you made for dinner tonight-img_6848.jpg
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  16. #116
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    I’m starting the year off with pizza on the grill.
    Attached Thumbnails Attached Thumbnails Pics of what you made for dinner tonight-76422710-f2fc-4457-a01c-dd2d6d1a731e.jpg  

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  17. #117
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    Quote Originally Posted by griz View Post
    I’m starting the year off with pizza on the grill.
    Oooh the three MANDATORY toppings present!!! (pepperoni, mushrooms, olives).
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  18. #118
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    Technically, last night's creation but the other half was tonight. This was shortly after my stoneware exploded in the oven. Homemade pizza survived.

    Pics of what you made for dinner tonight-20171231_191217.jpg

  19. #119
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    20lbs of tamales.



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  20. #120
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    ^^That is a serious amount of work!

  21. #121
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    D’oh!!! I thought I had mushrooms… sorry for the “mandatory pizza toppings” letdown. So, aside from mushrooms, all other great ingredients are present for tonight’s pizza:
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    Waiting for it to be done baking in the oven.
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  22. #122
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    Oh my, dinner is ready!!!

    Pics of what you made for dinner tonight-img_6864.jpg
    Pics of what you made for dinner tonight-img_6865.jpg

    Porkypie’s pizza at your cervix!
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  23. #123
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    i hope i remember to take a pic tonight.

    it's my anniversary today. i did a slow braise oxtail last night. it's chilling so i can take out the fat-cap. i strained the cooking sauce so it is smooth.

    doing oven roasted brussels with a fishsauce vinigarette, and some carb..probably grits.
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  24. #124
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    Quote Originally Posted by Leopold Porkstacker View Post

    Guilty pleasures!

    Steamed bahn uot tom kho with Chinese sausage,
    YUMMAY!!!
    this looks awesome. just a tip from a chinese dude growing up under a pro chinese chef..cut the LaapChung (chinese sausage) on the bias. they look way cooler, and i think it's the rule. my entire mother land cuts everything on the bias.
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  25. #125
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    I am happy to report that I survived the holidays without eating meat. . Going through these massive Filipino banquents is no joke.

    My key is I eat seafood now... pescaterian they call it.

    The desserts though crushed me. Too much. No more.

    Beer, I can't drink that much since I get buzzed so quick.

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  26. #126
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    Quote Originally Posted by fc View Post
    I am happy to report that I survived the holidays without eating meat. . Going through these massive Filipino banquents is no joke.

    My key is I eat seafood now... pescaterian they call it.

    The desserts though crushed me. Too much. No more.

    Beer, I can't drink that much since I get buzzed so quick.

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    Oh man, that is food porn extravaganza!!!

    The past two evenings I made Vietnamese spring rolls for dinner, but instead of marinating/BBQ’ing shrimp, I BBQ’d fatty salmon belly from Lion Market in place of shrimp, and marinated in my usual marinade I use for the shrimp (Three Ladies brand fish sauce, finely minced garlic+ginger+shallots+lemongrass, chopped green onion, 2 oz. whiskey, 1 tbsp brown sugar, juice of one large lime). OMFG it was amazing!!! The fatty salmon belly was really delicious!!!

    Meanwhile, this afternoon — we’ll call it an early dinner — I decided to make a pretend “Greek-style” pizza (feta in place of mozarella, lotsa fresh chopped garlic, kalamata olives, red onion, Italian salame, basil, oregano, sliced red bell pepper and sliced heirloom tomatoes. It seemed to be missing something flavour-wise, cannot put my finger on exactly what it was… perhaps the feta isn’t quite up to par as some decent mozarella.

    Pics of what you made for dinner tonight-img_6870.jpg
    Pics of what you made for dinner tonight-img_6871.jpg

    Bonny Ape Tits!!!
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  27. #127
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    delicious!
    Last edited by Leopold Porkstacker; 03-02-2018 at 08:35 PM.
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  28. #128
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    ^^badass bud.

    for the record..7 course beef - is my favorite meal of all time. if i ever end up on death-row..the warden is gonna have to go shopping in little Vietnam for my last meal.
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  29. #129
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    Pics of what you made for dinner tonight-27021213_1890134257726102_566904000998989120_o.jpg

  30. #130
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    Quote Originally Posted by TahoeBC View Post
    Click image for larger version. 

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    But of course beer milkshake/float!!! That’s pretty much a complete meal right there my friend!
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  31. #131
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    Last edited by Leopold Porkstacker; 03-02-2018 at 08:36 PM.
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  32. #132
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    Tasty stuff
    Last edited by Leopold Porkstacker; 03-02-2018 at 08:36 PM.
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  33. #133
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    Lunch yesterday at the former Hobbees in Pruneyard, Campbell
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  34. #134
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    Frozen leftovers from Thanksgiving
    Attached Thumbnails Attached Thumbnails Pics of what you made for dinner tonight-39ac66e7-dee2-4bbf-a3c0-f27d7de982a5.jpg  


  35. #135
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    What we made for dinner or what we bought fir dinner?
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  36. #136
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    Pics of what you made for dinner tonight



    Korean barbecue while in Korea today


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  37. #137
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    damn...

    what is the white dust stuff in that bowl?
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  38. #138
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    Quote Originally Posted by Boomchakabowwow View Post
    damn...

    what is the white dust stuff in that bowl?
    Salt.

  39. #139
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    Quote Originally Posted by Leopold Porkstacker View Post
    I was influenced by Asian cuisine. Period.
    Attachment 1154906
    Attachment 1154905

    Well, well done sir.
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  40. #140
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    Quote Originally Posted by rafekett View Post
    Salt.
    dang..i consider Korean food already salty..i love that beef salt-less..just heat and meat. then eat it with the banchan..

    i love that meal. hate the lingering smell on me, afterwards..but damn. so good.
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  41. #141
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    Chinese Char sui.

    trying to up my Chinese food game. Char Sui..cantonese red bbq pork. mine isnt that red..i will never use food coloring.

    this is a mix of remembering my stepdad's recipe, talking to my mom and aunties..and filling in the blanks with some internet searches. FINALLY got to use this overwhelmingly perfumed and herbally chinese cooking wine, ShaoXing just sitting in my pantry.

    it worked!!

    i made my favorite chinese "rice plate"..usually about $5 at some dive chinese bbq house..cost me double that

    BOOM!

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  42. #142
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    playing with the new camera.Pics of what you made for dinner tonight-cliff-fuji-1-mod-001.jpgPics of what you made for dinner tonight-cliff-fuji-1-005.jpg
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  43. #143
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    and last night..

    pork and beans.Pics of what you made for dinner tonight-porkandbeans.jpg
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  44. #144
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    Quote Originally Posted by Boomchakabowwow View Post
    and last night..

    pork and beans.Click image for larger version. 

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    What kind of camera?

  45. #145
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    fuji X-e2s..solid mid-pack.

    the owners manual is making my head hurt.
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  46. #146
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    Sorry, it’s not NorCal, or professional photography, but rather a south Alabama feast.
    Pics of what you made for dinner tonight-912fe99d-eea5-4708-b086-741879946b53.jpg
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  47. #147
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    That looks great! Loving the fresh pico!
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  48. #148
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    WTF is everybody? eating out?

    dinner last night..homemade sweetandsour pork.Pics of what you made for dinner tonight-pork.jpg
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  49. #149
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    Quote Originally Posted by Boomchakabowwow View Post
    WTF is everybody? eating out?

    dinner last night..homemade sweetandsour pork.Click image for larger version. 

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    That's the appetizer, right? What's for dinner?
    I wouldn't even get my hair cut except it's near the liquor store and it seems like my eyebrows need trimming now and then.

  50. #150
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    Quote Originally Posted by Boomchakabowwow View Post
    WTF is everybody? eating out?
    Still making my own food. But sorta burned out on the whole “gotta post every minute of my life online” dealie. So have been sparing people the torture of seeing pictures of delicious healthy home-made food.
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  51. #151
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    Deep Fried Turkey In July?

    For my continuing series; "Turkey: Best Animal Protein Ever"---I present my dinner for tonight (and the next few days)

    As mentioned before; 99 cents a pound at holiday time is an amazing value---I'll buy 10 or 12 birds, cook one at Thanksgiving and one at Christmas, give a couple to charity and freeze the rest to be cooked during the year. Maybe one every other month. Today was the day; deep fried as usual:
    Pics of what you made for dinner tonight-wp_20180718_011%5B1%5D.jpg

    BTW the Founders Dank Wood bomber had a hell of a kick at 12.2 ABV; luckily I only cut myself once carving the bird.

    Salad and home-grown fluted yellow squash were the sides.
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  52. #152
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    Chipotle has been my go to now. Two meals in one!!
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  53. #153
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    Same here but from Taqueria Ramiro & Sons. Saving a pretty good chunk of change on work lunches as well for new bike.

  54. #154
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    I suppose I ought to help in keeping this thread going, since I’m pretty sure I’m the one who started it!

    Dinner last night –Messican-style boo-ree-toes with my special home made habañero+serrano+pasilla spiced refried beans (with a hefty ass-kicking of garlic), and my well-known (well, some people know about it) home made crockpot carnitas (I brown it on a flat iron prior to serving, it’s super extra delicious and crunchy yet moist and pork-licious that way; I was doing vegan for several weeks but fell off the wagon ).

    Pics of what you made for dinner tonight-img_7405.jpg

    Prior to last night’s delicious meal I have been making home made pizzas roughly twice per week, and otherwise eating lots of lightly-cooked veggies with minimal seasoning added.
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    Solar deepdish sourdough pizza.


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  56. #156
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    Quote Originally Posted by andytiedye View Post
    Solar deepdish sourdough pizza.


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    Looks more like a cake!
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  57. #157
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    Quote Originally Posted by andytiedye View Post
    Solar deepdish sourdough pizza.

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    But why?


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    I'm not from NorCal but love this thread!

    Cauliflower Crust Pizza was on the menu tonight.

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    Quote Originally Posted by R_Pierce View Post
    Cauliflower Crust Pizza was on the menu tonight.
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    Is the trick twice baked? Does it burn or do you have to let it cool all the way down?

  60. #160
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    Quote Originally Posted by Wacha Wacha Wacha View Post
    Is the trick twice baked? Does it burn or do you have to let it cool all the way down?
    I bake the crust first. 450 for 20 minutes. Then flip it and cook for another 5. Top with sauce and your choice of toppings and cook another 8-10 minutes. The key is getting the toppings out to the edges. Or at least the sauce. This keeps it from burning.

    I eat keto so this is the only way for me to enjoy pizza. But I can honestly say I would take it over traditional pizza any day of the week regardless. (Never thought I would say that!)

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  61. #161
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    Can i ask how you prepare the crust?

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    Quote Originally Posted by jrm View Post
    Can i ask how you prepare the crust?
    if you are talking to me, its a pretty simple recipe:

    bag of frozen cauliflower rice (I leave it frozen)
    2 cups of shredded mozzarella cheese
    2 eggs
    Then I toss in some basil and Italian seasoning.

    Mix it all up well, spread it out on parchment paper roughly 1/4 inch thick and bake as directed above.

  63. #163
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    Hard to not fall off the vegan bandwagon when I have been barbecuing animals and assorted animal parts and pieces since 1980. Specially marinated tri tip on the barbecue tonight, of course with my specially marinated courgettes on the grill as well. Served with nice white rice alongside slightly scared organic spinach, and my special bacon+whiskey sauteéd Brussels sprouts, served with some reasonably priced Lodi old vine zinfandel thanks to Grocery Outlet’s amazing dirt-balls-homeless-person-cheap prices on kickass red wine. Steak dipping sauce is a special mixture of wasabi powder, Kikkoman soy sauce, and a little bit of lemon juice.
    Pics of what you made for dinner tonight-img_7409.jpg
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    Pics of what you made for dinner tonight-img_7424.jpg
    Would have been enjoying a beautiful hand in hand full moon stroll with her tonight, just how we used to but that obviously isn’t going to happen. Beautiful night for lovers…… sad, disconnected and blah for others.
    Pics of what you made for dinner tonight-img_7427.jpg
    Last edited by Leopold Porkstacker; 07-28-2018 at 08:04 AM.
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    Not dinner, but some essential ingredients in BULK quantities!!! I’m super freakin’ excited. I use a lot of hot chilies in my cooking and also love to pile them on pizza, in pasta, burgers, etc., to the point where I go through standard 5 ounce hot sauce bottles weekly. So ramping things up a bit with the BULK packaging. I really love the intense flavour of smoked ghost chilies and have been buying the tiny-ass jar/bottle/whatever with integrated grinder they sell at Trader Joe’s but it isn’t economical every time I need more and have to buy another bottle. But at $48/pound when purchased online in BULK, it’s a screamin’ deal! The carolina reaper peppers, on the other hand…… holy freakin’ crap these things are HOT!!! But intense flavour just like the ghost chilies. Of course I have also one pound of habañeros too, they’re sort of a mandatory staple. Anyone else here like to play with fire?
    Pics of what you made for dinner tonight-img_7630.jpg
    Pics of what you made for dinner tonight-img_7631.jpg
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  65. #165
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    Quote Originally Posted by Leopold Porkstacker View Post
    Anyone else here like to play with fire?
    I’m not in your league but I love the heat!

    Good to the last drop!





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    Quote Originally Posted by Leopold Porkstacker View Post
    ...
    I really love the intense flavour of smoked ghost chilies and have been buying the tiny-ass jar/bottle/whatever with integrated grinder they sell at Trader Joe’s but it isn’t economical every time I need more and have to buy another bottle. But at $48/pound when purchased online in BULK, it’s a screamin’ deal! The carolina reaper peppers, on the other hand…… holy freakin’ crap these things are HOT!!! But intense flavour just like the ghost chilies. Of course I have also one pound of habañeros too, they’re sort of a mandatory staple. Anyone else here like to play with fire?

    Compared to you, I've only graduated to embers? LOL! I love intense flavors too. Not tried carolina reapers yet.

    Smoked red jalapenos and habaneros are my favorites, and about the most heat my wife can handle. A little sweat & cleared sinuses are good for ya, right? She'll never agree.

    Thanks for the food porn. When & where is dinner? ;-)

    Catfish ...

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    Have been hankerin’ for Asian style noodles for a while now so I decided to make some soba noodles with lotsa veggies in some bonito soup stock. For quantity reference purposes, the bowl it is served in is of those very large 14" diameter Ikea stainless steel salad bowls. I like to eat large meals.
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  68. #168
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    Garnishing food with some chopped green onions is my idea of “fancy”.
    Meatloaf and mashed potatoes.

  69. #169
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    Sorta whiteboy-ish chirashi for dinner tonight with hamachi and edamame as the protein sources.
    Pics of what you made for dinner tonight-img_7641.jpg
    Pics of what you made for dinner tonight-img_7642.jpg
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  70. #170
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    Quote Originally Posted by Leopold Porkstacker View Post
    Sorta whiteboy-ish chirashi for dinner tonight with hamachi and edamame as the protein sources.
    And what beer?

  71. #171
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    Quote Originally Posted by Wacha Wacha Wacha View Post
    And what beer?
    13th of Never
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  72. #172
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    Homemade pizza tonight. As usual, my homemade dough. However, I had a bunch of basil in my fridge and a bunch of garlic…… so that invites the making of some homemade pesto. Although a vegetarian pizza, fret not as there is tons of shredded mozzarella between the pesto and the layer of greens; so you vegetable haters can just shove off. I ate a nutritious salad with the pizza, since no one wants colon cancer (eat your veggies!).
    Pics of what you made for dinner tonight-img_7658.jpg
    Pics of what you made for dinner tonight-img_7659.jpg
    Pics of what you made for dinner tonight-img_7660.jpg
    Pics of what you made for dinner tonight-img_7662.jpg
    Pics of what you made for dinner tonight-img_7663.jpg
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    Pics of what you made for dinner tonight-img_7665.jpg
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    Quote Originally Posted by Leopold Porkstacker View Post
    Homemade pizza tonight. As usual, my homemade dough. However, I had a bunch of basil in my fridge and a bunch of garlic…… so that invites the making of some homemade pesto. Although a vegetarian pizza, fret not as there is tons of shredded mozzarella between the pesto and the layer of greens; so you vegetable haters can just shove off. I ate a nutritious salad with the pizza, since no one wants colon cancer (eat your veggies!).
    Admittedly I am more of a meat lover than a vegetable hater, but I hold no animosity towards you for making a veggie pizza as I believe in killing for food and consuming vegetables does involve killing. However, I do feel a bit let down by you as I do not feel that you are living up to the great responsibility that you took on when you included the hallowed word "PORK" in your user name. Would not a bona fide porkstacker have added some bacon to that pizza?
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  74. #174
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    Quote Originally Posted by Leopold Porkstacker View Post
    Homemade pizza tonight. As usual, my homemade dough. However, I had a bunch of basil in my fridge and a bunch of garlic…… so that invites the making of some homemade pesto. Although a vegetarian pizza, fret not as there is tons of shredded mozzarella between the pesto and the layer of greens; so you vegetable haters can just shove off. I ate a nutritious salad with the pizza, since no one wants colon cancer (eat your veggies!).
    Click image for larger version. 

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    Your game is very strong obi wan.
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  75. #175
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    Quote Originally Posted by fc View Post
    Your game is very strong obi wan.
    Thank you sir! I haven’t made pesto in a while, and so I almost forgot to add lemon juice. I didn’t have pine nuts, but I did have raw peanuts (Sssshhhhhhh! Don’t tell anyone!), yet it ended up tasting just fine and having a similar consistency. One of these days when there’s a foodie-centric and IPA-centric group MTB ride meetup and someone brings a pizza oven, I will gladly bring my goods and bake a couple for you all (of course I’d need some advanced notification of a day ahead).

    Quote Originally Posted by chudaman View Post
    I do feel a bit let down by you as I do not feel that you are living up to the great responsibility that you took on when you included the hallowed word "PORK" in your user name. Would not a bona fide porkstacker have added some bacon to that pizza?
    Not this time…… but no worries man, I’m still an omnivore, and next time around may add some gratuitous processed pork/beef/roadkill/whatever meat porn goodness to my pizza.
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  76. #176
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    Love the açaí bowl!!!
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  77. #177
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    Wednesday is pizza night.
    Attached Thumbnails Attached Thumbnails Pics of what you made for dinner tonight-28f813b0-3359-4e3b-91f6-260af36f6b3e.jpg  

    Pics of what you made for dinner tonight-22803693-fbce-4dea-bb62-47c963e9476b.jpg  

    Pics of what you made for dinner tonight-5b75aa57-ecf7-46e9-89b1-be713541d097.jpg  


  78. #178
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    You’all are on fire!

    Tonight was; street tacos. LENGUA tacos !

    Pics of what you made for dinner tonight-8f342794-14ab-42fd-a9c0-d12ea492d9f3.jpg
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  79. #179
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    Another deepdish sourdough solar stuffed pizza!

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    garden tomatos are coming out of my ears. had to burn a bunch.. made a pasta sauce.

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    and the night before. french onion soup..put the cheese and bread into the form of a grilled cheese sando.

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  81. #181
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    We just got back in town so straight to Vitality Bowl for Eggnini and Acai bowl for a reset of the system!!!!Pics of what you made for dinner tonight-img_1497.jpg
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  82. #182
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    good presentation but......Pics of what you made for dinner tonight-41701004_10155713538775493_8145347597884719104_n.jpg
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  83. #183
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    Quote Originally Posted by fc View Post
    good presentation but......Click image for larger version. 

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    yuck!

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    eff it. i would try one bite.

    i never poo-poo any food without trying it. honeslty, that braise dick is probably less frightening than a bargain basement hotdog..

    my friends dad gave me a tour of the Payton hotdog making facility. jesus!! they told me that had to add protein to legally call it "meat". i bet dollars to donuts that there is penis in there.
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  85. #185
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    Quote Originally Posted by Boomchakabowwow View Post
    i bet dollars to donuts that there is penis in there.
    It’s gold, Jerry!
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  86. #186
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    Smoked turkey burgers with bacon, and smoked red peppers...grilled zucchini, taters...
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    damn GRIZ!

    i just road-tripped thru New Mexico. that means i stopped for Hatch NM green chilis.

    which also means i made green chili chicken POSOLE last night. if you can.buy your hominy dried and bagged. not from a can. i get mine from Rancho Gordo..outta Napa

    Pics of what you made for dinner tonight-posole.jpg
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  88. #188
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    Yep, it was awesome.

    Pics of what you made for dinner tonight-img_0006.jpg

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    First pizza of Fall.
    Sourdough, Kamut flour, stuffed, sun cooked

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    Steak fries, lamb and ribeye. Ironically, I don't eat meat!

    Pics of what you made for dinner tonight-img_0015.jpg

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  91. #191
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    salmon belly sinigangPics of what you made for dinner tonight-img_3327.jpg
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  92. #192
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    Not Last night, but Saturday

    Becoming somewhat of an annual event at our camping club out on the Russian River. I got up at 2:15 AM and had the coals started at 2:40 AM. With the help of a buddy, we had the 71 lb pig on at 3:15 AM. I kept the temp down a bit this year, but it was full cooked around 12 hours later.
    Attached Thumbnails Attached Thumbnails Pics of what you made for dinner tonight-img_3542.jpg  

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  93. #193
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    Sunday Morning

    How do you followup a full pig? Why a good camping breakfast, of course.

    Here're the potatoes and onions. I'm not sure what I did right, but they were delicious with the sausage and egg scramble.
    Attached Thumbnails Attached Thumbnails Pics of what you made for dinner tonight-img_3543.jpg  

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  94. #194
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    Let's see a few pictures of that bicycle gear mechanism.

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    how do you follow a whole roasted pig on a DIY rotisserie?..you dont.

    badass C!

    but here was my dinner last night..my first successful Fried chicken. everyone grabbed the drumsticks.

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  96. #196
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    Quote Originally Posted by 5k bike 50cent legs View Post
    Let's see a few pictures of that bicycle gear mechanism.
    lets see a pic of your stove!! is it an AGA?
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    Quote Originally Posted by Boomchakabowwow View Post
    lets see a pic of your stove!! is it an AGA?
    It's a La Cornue.

    Pics of what you made for dinner tonight-img_5554.jpg

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    GAH!! i love it!!

    i have an AGA penciled into my new kitchen (someday)..also blue

    yours is NICE!!
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    Thanks guys. I built the BBQ in 2004 for a 4th of July block party. I borrowed a rotisserie at that time.

    The BBQ is two Olive oil drums cut and welded overlapped to extend the length. The length was determined by a coffee table frame that I had made for my wife. She went another direction for the living room after I made the table. I added length to the legs to get an operating height I could work with.

    The rotisserie was made in 2010 when the borrowed one became unavailable. I had a couple of left over hitch-mounted bike racks that I used to make, so I flipped them upside down and removed the receiver slide. I added GM 10 bolt axle bearings for the spit to rotate in. A friend "sold" me a 100 RPM gear motor for two cases of Corona. It's mounted down low out of sight. I was looking to get the rotisserie down to 4 RPMs, but with an old 26" mountain bike wheel (still usable, BTW) I was only able to get it down to 6 RPMs. Crap! Now I need a 29er, right?!?!

    I'll see if I can find better pics on my phone, but I left the whole thing out at the club, so I can't take any for awhile. I'm going to roast three turkeys end to end to end on it for an after Thanksgiving party.
    You're entitled to your own opinion, but you're not entitled to your own facts.

  100. #200
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    Quote Originally Posted by Boomchakabowwow View Post
    GAH!! i love it!!

    i have an AGA penciled into my new kitchen (someday)..also blue

    yours is NICE!!
    Thanks man, those AGA ranges are SWEET.

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