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Does Anyone here like to cook?


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i love to cook. I dont use many recipes though.

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My microwave does amazing things....i leave the cooking for the misses

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woot ill have to try both thanks :) anyone have anything that involves jalepinos? nom nom

I make a jalepeno rice.

diced peppers and onions use as many as you like.

rice

sauzon goya seasoning

adobo seasoning

salt pepper.

pour mix into rice cooker. add rice and water along with a little olive oil

let cook. as simple as it is it makes awesome rice.

THERE IS NO BUILD LOG!

1998 Chevy Silverado ext cab

Alpine CDA-9887

4 Team Fi 15s

2 Ampere Audio TFE 8.0

2 Ampere Audio 150.4

3 Digital Designs CS6.5 component sets

Dual Mechman 370XP Elite alternators inbound!

8 XS Power d3400

6 XS power d680

Second Skin

Stinger

Tsunami Wiring

Sky High

A Real Voltmeter not a piece of shit stinger.

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i got one i do all the time, remove a hot pocket from the freezer, place in microwave for however long you feel is neccesary, eat around the cold center but watch out for the extremely hot "gunk" around the outsides, throw out nasty frozen core. do it again every day if your a poor college student

apparently you dont get the fact that the subaru was wrapped around a pole. and by the status of your comment, im guessing your mouth is too.

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My microwave does amazing things....i leave the cooking for the misses

i mean thats cool and all, but i dont have a misses, and i dont want to rely on a misses :P

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my teriyaki chicken...

3/4 Lbs chicken breasts or thighs... i like both if you know what i mean :rolleyes:

1 bottle sake (rice wine)

4 Tblsp soyu (soy sauce)

4 Tblsp mirin (sweet rice wine)

2 Tblsp sugar

*grated ginger

what i do...

poke chicken using a fork. mix other ingredients in a bowl (you will only mix in 2 Tblsp sake). marinate chicken in the fridge for 15 minutes. you now have 15 minutes to drink the rest of the sake. heat some vegi oil in a frying pan. first, fry the skin side of the chicken on medium heat untill the skin is browned. turn the chicken over to fry the other side on low heat. pour the sauce you used to marinate the chicken into the pan. cover the pan and steam cook the chicken on low heat untill done. remove lid and simmer untill the sauce becomes thick. stop the heat. slice chicken and serve on a plate. pour thickened sauce over the teriyaki chicken. lightly garnish with graded ginger.

i like to eat mine with steamed rice... or maybe some sushi! keep in mind, although i'm hawaiin this recipe is japanese style. enjoy! :drinks:

im gonna make Mels mac and cheese tomorrow night so i thought i should contribute.

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Easy Steak.

1" thick steak T-bone, flank etc..

let it sit at room temp for around 30 mins

get a pan large enuff for the steak

add about 3 tbls of olive oil

cook temp is med high 6 or 7 on most stoves

kosher salt and pepper only for seasoning

cook about 7mins per side

dont keep lifting it or turning it or anything, just leave it alone.

after you cook the steak let it sit on a plate to rest for a few mins cover it with foil and leave an opening at one end.

now to make a sauce for it.

take about 4tbls of olive oil in the pan a good wood spachula with a flat edge for scraping.

turn the heat off and put in some chopped or minced garlic let it start to cook then add 4 ounces of red wine and start scraping the pan its called degalzing.

that that sauce and use it as a dip for you steak and it also goes good on mashed garlic potatoes.

steak will be rare to med rare at 7 mins

med rare 9 mins

med well 11 mins

well done around 15 mins.

best way is rare to med rare.

list of ingredents

1"+ thick steak

kosher salt to taste

coarse black peper to taste

7tbls of olive oil

4 ounces of red wine

minced garlic to taste. about 1tbls

for garlic mashed potatoes just add minced garlic to your potatoes to taset and salt and pepper.

or make mashed baked potatoes, just cook the potatoes and once they are made add in bacon, cheese, butter, and top with sour cream.

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I know how to cock.. I only know how to cock "fish." LOL!!

Cock?

I think you mean "cook" bro

i was thinking leave the 12 sitting in the box in the hole and duck tape from the bottom of the sub to the bottom of the baffle so the sub doesnt free air. would that work?

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i watch the food network a lot.

but i still havent been able to use skills i learned from there. makes me feel smart though

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