Forgot to take off his oven mitts before leaving home.

Uhhh,the states' big and beautiful-Best roads anywhere and self-sufficient as her own country should the necessity arise-Plenty of thicket, lotsa places to hide....Multicultural, hip, with a few fuckers who give it a bad name, not unlike (insert your shit state here) most places......except for Rhode Island.

Rick Perrys' a solid piece of shit, cured in a brick oven.

Austins' getting polluted with posers and hipsters and it grew to fast, it used to be cool about 30 years ago....clusterfuck of traffic and pretentious hipsters now.

You idiots! You don't take the meat out of the oven until it's ready. Now what are we having for dinner?!

Hint: Your conventional oven will maintain a perfect temp, by simply putting a 40-60 watt bulb in with the closed oven (small lamp). Most ovens won't adjust to maintain a low temp below 200 degrees all night.

If Ramsey wouldn't touch croissants and needed lessons form a tenured pastry chef, I don't feel so bad for always being concerned about wasting all that butter having never tried.
Now do a batch without a pastry roller and a commercial convection oven, and see how much fun you have!

no week can now be complete without one of these

oh... nothing lasts forever...

oh well

FUCKING SHIT MY PIZZAS BEEN IN THE OVEN TOO LONNN

Hmm. I don't get what's so controversial about it; but I'll bet, knowing pet people, it was the cat in the oven. Or maybe someone with a mole on their face was offended.

We have another "official" contestant, pumkinandstorm has stepped-up the odds with this simple framework for a spattering of tasty dishes!!




Chinese Pork Tenderloin

Ingredients
2 pork tenderloins (1 -1/2lb or 750g)

Marinade
2 tbsp light soy sauce
2 tbsp hoisin sauce
1 tbsp sherry
1 tbsp black bean sauce
1-1/2 tsp minced gingerroot
1-1/2 tsp packed brown sugar
1 clove garlic
1/2 tsp sesame oil
Pinch five-spice powder

Directions
1. Trim any fat from tenderloins. Place in shallow glass.
2. Marinade: Whisk together soy sauce, hoisin sauce, sherry, black bean sauce, gingerroot, sugar, garlic, sesame oil and five-spice powder.
3. Pour marinade over tenderloins, turning to coat. Cover and refrigerate for 24 - 48 hours, turning occasionally. Let stand for 30 minutes at room temperature before cooking.
4. Place tenderloins on rack in roasting pan, reserving marinade; Bake, basting generously four times in 375F oven for 30 to 35 minutes or until meat thermometer inserted at 20 - degree angle registers 160 F and meat still has hint of pink.
5. Remove to cutting board and tent with foil. Let stand for 10 minutes.
6. Using sharp knife, slice pork diagonally into thin slice

Challenge Accepted!

What the heck is that pink thing hovering in the foreground? Looks like a defeathered chicken ready to pop in the oven

sound delicious.
on another note, you've got a been-everywhere-seen-everything kinda vibe to ya. i dig it.>> ^chingalera:

Never had one, knew the name and never had a clue....they look frikkin' delicious
Worked at a place in Durango (sous chef) that has a Chicken Cordon Bleu done similarly:
Wad of grated Gouda, balled-up
Tenderized chicken breast
Smoked Ham, (no cheap stuff)
Wrap ham around cheese, chicken around ham, dunk, Panko, deep fry 5 mins, transfer to oven, 25 mins-
Served with the sauce, heavy cream, egg, wine....white wine sauce.
The Heart-Stopper we called it in the kitchen. Bout 1450 calories on yer plate

Never had one, knew the name and never had a clue....they look frikkin' delicious

Worked at a place in Durango (sous chef) that has a Chicken Cordon Bleu done similarly:

Wad of grated Gouda, balled-up
Tenderized chicken breast
Smoked Ham, (no cheap stuff)

Wrap ham around cheese, chicken around ham, dunk, Panko, deep fry 5 mins, transfer to oven, 25 mins-

Served with the sauce, heavy cream, egg, wine....white wine sauce.
The Heart-Stopper we called it in the kitchen. Bout 1450 calories on yer plate

>> ^raverman:

...Makes me curious to experiment... If you put steak on one and leave the other in the packet both at room temp... How much faster is the defrost time? 100%? more? is there a known ratio for these things?>> ^Sagemind:
Also, I have a defrost board in my kitchen.
It's the same as a cutting board except it's made of aluminum and it has feet to maximize the heat transference.
It increases the defrost time of things like frozen meats and also affects the cooling times of things like a hot bowl of soup or something that comes out of the oven.
When you place something frozen on it, it practically freezes itself. The feet exposes the underside to the open air so it can expel the cold quicker. If it was flat on the counter, the whole thing would ice over.



It is REALLY fast, we used to have a store bought product like this, just a glorified piece of aluminum. Your talking at least a third of the time if you can get good contact, rounder objects like turkeys are a bit harder. But for steaks and hamburger, it was less than 10-20 mins straight out of the freezer, and lots easier than having to cycle out water for half an hour or so in the sink. Miracle Thaw is what I believe it was called, but you could achive similar results with just a normal ol pan...though, they aren't flat so it might not be as optimal. You could go grab yourself a bunch of old computer heat sinks with copper and blow the aluminum ones out of the water!

...Makes me curious to experiment... If you put steak on one and leave the other in the packet both at room temp... How much faster is the defrost time? 100%? more? is there a known ratio for these things?>> ^Sagemind:

Also, I have a defrost board in my kitchen.
It's the same as a cutting board except it's made of aluminum and it has feet to maximize the heat transference.
It increases the defrost time of things like frozen meats and also affects the cooling times of things like a hot bowl of soup or something that comes out of the oven.
When you place something frozen on it, it practically freezes itself. The feet exposes the underside to the open air so it can expel the cold quicker. If it was flat on the counter, the whole thing would ice over.

Also, I have a defrost board in my kitchen.
It's the same as a cutting board except it's made of aluminum and it has feet to maximize the heat transference.

It increases the defrost time of things like frozen meats and also affects the cooling times of things like a hot bowl of soup or something that comes out of the oven.

When you place something frozen on it, it practically freezes itself. The feet exposes the underside to the open air so it can expel the cold quicker. If it was flat on the counter, the whole thing would ice over.

4 more comments have been lost in the ether at this killed duplicate.