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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-23-2013, 08:02 AM | #1 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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i made pasta and shrimp and crabmeat alfredo this weekend.....
the missus was wanting some fresh pasta and i found a new source for some fine crabmeat at about 20% less than i normally pay and i had some shrimp left over in the freezer from last season, so, i decided to do some alfredo....
i also had some leftover rosemary garlic bread, so i decided to make some homemade croutons for the salad... cubed bread, 3 tbs olive oil, garlic powder, parsley.....baked on 300 for about a half hour turning at least once..... threw a bloody mary in here somewhere..... also decided to move the sour beers to a new location in the house....that's a batch one duck duck gueuze and a 2008 c&c la folie..... this was the "lite" version that uses some half and half and whole milk instead of straight heavy cream.... the white lump is buried under the claw meat in the bowl.... ths shrimp, peeled and de-veined..... setting the sauce in the pasta prior to completing the dish.....
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09-23-2013, 08:39 AM | #2 |
On the road to being a farker
Join Date: 03-29-10
Location: North Alabama, Home of White BBQ Sauce
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WoW!!! The Gulf Coast has a lot of treasures, Shrimp being one of them. Looks great. Nice pictures
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09-23-2013, 08:42 AM | #3 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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That is one beautiful dish!
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09-23-2013, 08:44 AM | #4 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looks over the top...........Very good looking meal!
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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09-23-2013, 09:04 AM | #5 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Jason, that sho do look good!!
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09-23-2013, 09:11 AM | #6 |
On the road to being a farker
Join Date: 03-17-09
Location: ATL GA
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surely thought the last pic would have been the whole shebang in a smoker of some sort.
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09-23-2013, 09:31 AM | #8 |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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i've never thought about doing that. i'm not sure how the fresh pasta would be with the smoke. it would surely be interesting.
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09-23-2013, 09:32 AM | #10 |
Full Fledged Farker
Join Date: 09-16-13
Location: Palm City, Florida
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Extruded or machine rolled pasta? Looks good and love making pasta. Tough finding winter semolina though is`nt it?
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09-23-2013, 09:34 AM | #11 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That is amazing, I need to make some pasta soon. I could hit that until I am sick.
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09-23-2013, 09:40 AM | #13 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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OMG That looks soooooooooo GOOD
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09-23-2013, 09:42 AM | #14 | |
somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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Quote:
machine rolled....kitchen aid pasta attachment......i'd love to do it the old way like my grandparents and the generations before them did, but......this way is too easy.
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09-23-2013, 10:25 AM | #15 |
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Join Date: 09-16-13
Location: Palm City, Florida
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I tried a recipe many moons ago that included EVOO only to learn that oil disrupts gluten production.I now develop as much gluten as possible for a more stable pasta.
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A WATCHED POT WILL EVENTUALLY BOIL BUT AN UNMANNED GRILL WILL BURN YOUR FOOD! |
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