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  1. #1
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    Tonight's dinner





  2. #2
    Administrator CbadRider's Avatar
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    Looks very tasty.

    Are those skulls salt and pepper shakers?
    Quote Originally Posted by toddles View Post
    So Tom only hires people that are nutty? Is part of the requirement to be a moderator on this site is that you have to be nuts??
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  3. #3
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    Quote Originally Posted by CbadRider View Post
    Looks very tasty.

    Are those skulls salt and pepper shakers?
    Yes, my wife loves Halloween

  4. #4
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    That does look really good. I keep craving junk food, left over from this summer when I refused to cook because I have no a/c in the kitchen. Your dinner would represent a huge improvement. I have a brother and sister who love Halloween. I guess it is a lot of fun, but no kids trick or treat around here anymore, so I don't even have an excuse to buy the candy.

  5. #5
    Senior Member 009jim's Avatar
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    DSCN2747.jpg
    I'll get about 12 meals out of this.

  6. #6
    Administrator CbadRider's Avatar
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    Quote Originally Posted by 009jim View Post
    DSCN2747.jpg
    I'll get about 12 meals out of this.
    That is a huge vat of chili.
    Quote Originally Posted by toddles View Post
    So Tom only hires people that are nutty? Is part of the requirement to be a moderator on this site is that you have to be nuts??
    Forum Guidelines *click here*

  7. #7
    Senior Member trackhub's Avatar
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    Quote Originally Posted by chris..... View Post




    You sir, are Awesome! Care to share the recipe?
    "The People will believe what the Media tells them they believe". George Orwell.

  8. #8
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    Quote Originally Posted by trackhub View Post
    You sir, are Awesome! Care to share the recipe?
    The meat is marinated in Korean Bulgogi sauce.

    This is the basic marinade recipe for Korean barbecued meats. This marinade makes enough for 1 pound of meat. I usually triple this recipe and keep it stored for use on anything from chicken drumsticks to sliced steak.
    Prep Time: 20 minutes
    Total Time: 20 minutes
    Ingredients:

    3 Tbsp chopped garlic (about 2 cloves)
    3 Tbsp soy sauce
    2 Tbsp sugar
    1 Tbsp honey
    2 Tbsp fresh squeezed juice from an Asian pear
    1 Tbsp Japanese rice wine (mirin)*
    1 Tbsp sesame oil
    3 green onions, finely chopped (including white part)
    1 tsp pepper

    Preparation:

    Mix marinade together until sugar and honey are dissolved/distributed.

    Can be stored in refrigerator or freezer for use on beef, pork, and chicken.

    (Serves 4)
    *If you don't have access to the rice wine, a splash of dry white wine will also work here.

    One of the most popular Korean dishes, this thinly sliced meat has a smoky sweet flavor when broiled or cooked on the grill. It's even delicious stir-fried, and the tender beef can be used in anything from Korean “sushi” rolls (Kimbap) to Stir-fried Noodles (Chapchae). Bulgogi is usually accompanied with lettuce wraps and spicy red pepper paste (Kochujang) for wrapping and spicing up the meat.
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Ingredients:

    Bulgogi marinade for 1 lb of meat (approx 1 cup)
    1 pound sliced beef *

    Preparation:

    Prepare Bulgogi marinade according to directions.

    If beef is not sliced, slice into thin, finger-length strips (if you freeze the beef for 15 minutes, it will be easier to slice).

    If you can, ask the butcher at the meat counter to slice for you in very thin strips. Korean and/or Asian grocery stores will often have meat for Bulgogi pre-sliced for sale.

    Mix marinade into meat with hands or chopsticks, making sure all the meat is covered.

    Refrigerate for at least 3 hours or overnight. For tougher cuts, the more hours, the better. You can also freeze the uncooked marinated beef in small amounts for later use.

    Grill, broil, or stir fry the beef until well-done and carmelized on the outside.

    Serve with rice, lettuce leaves, and side dishes.


    (Serves 4)
    *Top sirloin or tenderloin work best, but almost any steak cut will do. The best quality meat will obviously taste the best

  9. #9
    Senior Member himespau's Avatar
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    I'm envious of your stove. What's the space in the middle? Just workspace or is it heated/a warmer?
    Punctuation is important. It's the difference between "I helped my uncle, Jack, off a horse" and "I helped my uncle Jack off a horse"


  10. #10
    You Know!? For Kids! jsharr's Avatar
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    Where are guns and munition and knives and scotch and beer?
    Are you a registered member? Why not? Click here to register. It's free and only takes 27 seconds! Help out the forums, abide by our community guidelines.
    Quote Originally Posted by colorider View Post
    Phobias are for irrational fears. Fear of junk ripping badgers is perfectly rational. Those things are nasty.

  11. #11
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    Quote Originally Posted by himespau View Post
    I'm envious of your stove. What's the space in the middle? Just workspace or is it heated/a warmer?
    It's a griddle. Not sure if I would get it again. The cooktop goes well with our style of kitchen


    IMG_9778b.jpg

    IMG_9777.jpg
    Attached Images Attached Images
    Last edited by chris.....; 10-01-12 at 09:50 AM.

  12. #12
    Senior Member himespau's Avatar
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    Oh my good gravy. I want to make sweet love to your kitchen. Too many years in crappy apartments with tiny, old, rundown kitchens have turned HGTV into porn for me (porn my wife enjoyss with me and encourages me to indulge in).
    Punctuation is important. It's the difference between "I helped my uncle, Jack, off a horse" and "I helped my uncle Jack off a horse"


  13. #13
    on by skijor's Avatar
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    ^Agreed. I've been watching tons of DIY (Kitchen Crashers, Bath Crashers, Holmes on Homes, etc.). I have an accepted offer on a nice home (not a foreclosure this time). The kitchen is the only thing that could use some help (mainly cupboards, countertop, backsplash).

    That is a very warm inviting kitchen.

  14. #14
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    Quote Originally Posted by himespau View Post
    Oh my good gravy. I want to make sweet love to your kitchen. Too many years in crappy apartments with tiny, old, rundown kitchens have turned HGTV into porn for me (porn my wife enjoyss with me and encourages me to indulge in).
    Tell me about it. HGTV is making me a poor man. The same cabinet maker just installed this not too long ago.


  15. #15
    Senior Member himespau's Avatar
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    Quote Originally Posted by skijor View Post
    ^Agreed. I've been watching tons of DIY (Kitchen Crashers, Bath Crashers, Holmes on Homes, etc.). I have an accepted offer on a nice home (not a foreclosure this time). The kitchen is the only thing that could use some help (mainly cupboards, countertop, backsplash).

    That is a very warm inviting kitchen.
    In ~2 weeks, we're going on a househunting trip to a city we're moving later this year. Unfortunately, in our price range we either have to accept small house, small lot, far away from work, or in need of updates. So far, the option we're most forgiving on is "in need of updates", so a nice fancy kitchen is going to stay off in the future for me for a while at least. I figure paint is something I can do myself (as is pulling wallpaper) and other updates are things that can be done piecemeal to a house later without moving, but all the other compromises would require moving again to fix and I hope this next move will be my last until it's time to go to a nursing home (and I hope that's a good 4 decades off in my future).
    Punctuation is important. It's the difference between "I helped my uncle, Jack, off a horse" and "I helped my uncle Jack off a horse"


  16. #16
    derailleurs are overrated bigbenaugust's Avatar
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    That's it, I want your house, chris.
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