Cooking thread

Discussion in 'The VIP Lounge' started by DYohn, Mar 21, 2017.

  1. claud

    claud Well-Known Member Donor

    The Peabody hotel has ducks that parade through the lobby
     
  2. Carl V

    Carl V Well-Known Member Donor War Zone Member Top Poster

    John, funny guy....wise guy (good fellas)
    .....OT the OU Sooners lost to Georgia
    dagnabit...


    Yes, they parade thru at 11;00 and depart at 5PM
     
  3. DYohn

    DYohn Well-Known Member Donor

    Top Poster Of Month

    I must admit I read that as "dick pictures."
     
  4. Carl V

    Carl V Well-Known Member Donor War Zone Member Top Poster

    LOL....funny guys.

    I'll look for some DUCK photos
     
  5. John Celardo

    John Celardo Well-Known Member Donor

  6. DYohn

    DYohn Well-Known Member Donor

    Top Poster Of Month

    I just put a 3.5 pound sirloin roast into the slow cooker along with a yellow onion, a couple shallots, a chopped celery root, a pound of sliced shitake and a pound of sliced portabella mushrooms, two cups of a nice Shiraz, a cup of beef broth, and seasoned with smoked paprika, rosemary, thyme, salt and pepper, and a couple bay leaves. In 6 or 7 hours I'll let you know how it came out.
     
  7. DustinDavis

    DustinDavis Well-Known Member War Zone Member

    6761FF5D-8F69-4CFC-83C8-8A167ED4CF18.jpeg
     
  8. DustinDavis

    DustinDavis Well-Known Member War Zone Member

    Dammit why doesn’t that GIF work. Goat’s fuckin’ up my memes.
     
    DYohn likes this.
  9. DustinDavis

    DustinDavis Well-Known Member War Zone Member

    Anyhow, the goat abides.
     
    DYohn likes this.
  10. DYohn

    DYohn Well-Known Member Donor

    Top Poster Of Month

    A friend of mine started up an indie heavy metal label called Goat Hammer Records. :)
     
  11. Mike B

    Mike B Well-Known Member Donor War Zone Member Top Poster

    That dish sounds good. Beef & shrooms are magic together.
     
  12. Carl V

    Carl V Well-Known Member Donor War Zone Member Top Poster

    I agree, it does sound good.
    Sorta curious why one yellow onion
    then a couple of shallots...Onion will
    overwhelm the mild shallots. Ya gotta
    report back..and what nice red wine are
    ya gonna drink...the Shiraz
     
  13. DYohn

    DYohn Well-Known Member Donor

    Top Poster Of Month

    I use shallots in place of garlic because I’m allergic to garlic but not other onions. No idea why. I’ve opened a 2012 Stags Leap cab.
     
  14. Chris Smith

    Chris Smith Well-Known Member

    0105D641-3934-4180-8185-801F88CF62F8.jpeg D49349CE-CB69-4FBA-A7E9-0EDACF381C4C.jpeg

    Sous Vide lamb chops with roasted potatoes/carrots/onions and green beans
     
    DustinDavis likes this.
  15. Mike B

    Mike B Well-Known Member Donor War Zone Member Top Poster

    That lamb looks so good! I saw some at the groster and almost bought, but still waiting to get my egg back on the deck.
     
  16. Chris Smith

    Chris Smith Well-Known Member

    Thanks it was really good! I screwed up a bit, should've trimmed more of the fat of so the sear was on the meat itself, but it was still very tender and tasty.
     
  17. Carl V

    Carl V Well-Known Member Donor War Zone Member Top Poster

    oh my....that dinner looked good.

    David,
    Stags leap? I like wine from that area...
    Still have a few SLV and FAY bottles...
    That's Stag's Leap....Petite Sirah from there is good & Long Lived.
    this is the winery that won in the famous infamous PARIS tastings '73

    there is another very good Winery (older)
    named Stags' Leap. Singular & Plural grammatical
    differences.
     
  18. CJ

    CJ Well-Known Member Admin War Zone Member

    Oh my... I take my meat on the rarer end of things but that looks RAW.
     
  19. Chris Smith

    Chris Smith Well-Known Member

    It wasn't. 3.5 hours at 130 and then a sear in a hot cast iron skillet. Some of the most tender lamb I've ever had.
     
  20. John Celardo

    John Celardo Well-Known Member Donor

    I had the privilege to meet Warren Winiarski, owner of Stags Leap, a couple of times at Ellis Island. He was on the board of the SL-EI Foundation, and I got invited to a few special events. He was the sweetest man, and very unassuming. True Napa royalty!
     
    DYohn likes this.

Share This Page