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Socially Acquired Recipes

Stuff I Done Cooked

Grilling Notes

  • Thick Steaks, Propane Grill
    • Marinated stakes in Dales for 30 mins. It was good, but next time will go for an hour. Was hesitant on the salt, but the steaks still needed salt despite the Dale's.
    • Did a little over 5 minutes per side. Next time going to shoot for 4 mins per side.

Internet Recipes

Roasting Recipes

Cajun Fare

  • Crawfish Pie (Crust) (Facebook Pictures)
  • Jambalaya (facebook pictures)
    • Really enjoyed this meal, would cook again exactly the same way we made it. Opted for the second jalapeno, and I think I doubled the creole seasoning \ Tony's.
    • Need to figure out what the rice difference was between what they made and have pictures of, and what I made. Mine was very thick with rice, and I'd say the whole mixture was stickier.
  • Louisiana Hot Tamales

Pressure Cooker

Slow Cooker

  • Alton Brown's Green Olive Pot Roast
    • This was prepared for a TNF at ML256. The gravy was made following the directions from the recipe, but after emulsifying Gregabyte brought the gravy to temperature and added flour to thicken. The sauce was sweeter than the pot roast. If I did the gravy again I might omit the raisins from it to reduce sweetness. We had fritos chips on hand to add some saltiness to the dish, which added a good salty flavor crunchy texture to an otherwise soft dish.
    • Also I used pimento stuffed jarred olives in this dish. Next time I might hit up a fresh market or something and see if I could get regular pitted, larger olives. They usually have a firmer mouthfeel, but the slow cooking process might undo that anyway, dunno.
  • Slow Cooker Masaman Beef
    • Next time need to put in potatoes a little late, they got too mushy and starched the sauce
    • In addition to the thinly sliced onions, would also do a few large chunks. The thin onions fell apart and were mostly only good for flavor
    • Need to reduce the sauce afterwards, too thin. Used an instantpot on sauté mode for like 10 mins
    • Christ did this need salt and red pepper flakes. I probably should have marinated the meat in something salty.
    • I should have done smaller meat chunks. I think the largeness of the chunks prevented the sauce from getting into the meat, and it turned out a bit dry.
    • Used canjun roasted peanuts from the store as a garnish

Deep Fried

  • Nashville Style Hot Turkey
    • Used an 11 pound turkey in a Butterball XL Electric Turkey Fryer. After 45 minutes Fryer reached 350, never did reach 375. I would give the oil a full hour of heating the oil next time.
    • Oil is too hot to drain the same night of cooking, be prepared to clean that the next day.
    • I put the turkey on some paper towels so I could scoop out a cup of the oil for the spice mixture. Next time I'll have a pan to set the basket on.
    • Heavy non-fabric gloves are a must for this operation. An entire roll of paper towels was incredibly handy.
    • Should have had an extra thermometer for the oil to confirm the thermometer on the fryer. It worked out, but it would reduce risk.
    • I used one normal sized coffee mug to dip out the oil for the spice mixture. I used about a mug and a half. I should have stuck with one mug to make the spice mixture extra thick when basting on.
      • Reserve some of the oil for the turkey after it's been carved. The spice on the outside of the turkey isn't enough to make it spicey, it needs the mixture all over.
    • One box of stove top stuffing is a paltry amount. Two got us scraping by, Three would have been ideal.
    • Next Time I might brine the turkey, or inject it. Maybe get the salt and pepper mixture under the skin.
  • Onion Rings
  • Buffalo Wings
    • Like the ones that come out of my air fryer just as good as the ones from the deep fryer. Less of hassle with the air fryer as well, and the house doesn't smell like a pub for 2 days afterwards.
    • Instructions said 8-10 minutes, I found 10 minutes was my preference, could have possibly gone longer for extra crispy, but I am odd in this in liking my wings nearly burnt.
    • Used wings that looked like they had been freezer burned. Frying them hid any quality differences to me.
    • I skip adding butter to Frank's Red Hot. It calls for it, but it doesn't change the flavor that much to me, and it's added calories. Adding minced garlic is always a good call.




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