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About This Club

“Either you like bacon, or you’re wrong”

  1. What's new in this club
  2. Figured I would summarize things in one thread. Been too busy lately to get on her much so.... Homemade pasta done carbonara style. Rotolo pizza Chicken Parm Rosemary Cheddar Skillet bread Coconut Macaroon Brownies French onion soup with Gruyere Frico. Onion smash burger Steak wrapped shrimp Smoked ham with scalloped potatoes au gratin Fajitas Cuban sandwich
  3. me and sam are waiting for our samples Dean!
  4. What's better than the smell of fresh bread? Nothing I tell you. Noth...oh wait. Bacon is but other than that, nothing smells better than bread baking. Roast up the garlic. Chop up the fresh Rosemary and get it and the garlic into the flour. Add the water and mix. Cover and let it sit. The next day, add more flour and form into a ball and let rest. While it's proofing you realize that the process of kick starting the normal yeast was a mistake in a dough you let sit overnight. It becomes a flat, goopy, sticky fucking mess! So you salvage what you can from the parchment paper, add quick yeast and more flower then go on a profanity laden tirade while you fight with the dough sticking to your fingers like shit on a blanket. There are not photographic evidence of this as my fingers were covered in sticky dough, small utensils and appliances so handling a phone would be impossible. Suffice it to say, the dough, after more and more flour started resembling dough! So into an oil bowl to rest. The struggle was real, but I adapted and over came and decided on buns versus a loaf of bread. Another rest and it was time for the oven. Hot out of the oven, they were brushed with butter and look fantastic if I do say so myself! Spread on some home made butter and these turned out pretty damn well!
  5. The commute would be killer!
  6. JESUS!!!! That looks delicious! Do you have a catering company in Ottawa?
  7. Great Canada Day cook. First thing is to get the chimney going to get the starter coals hot. While the coals are getting ready, get the ribs ready. Then onto the smoker for a couple hours of cooking with smoke. After a couple hours, I removed the ribs and wrapped them in tin foil and put back on the smoker for a couple more hours of cooking. Then it was onto the firepit for crisp up the ribs before serving. Oh yeah, these were delicious. BBQ Bacon
  8. Ok you backyard grillers, time to be schooled!
  9. If you want a delicious mouth watering savoury cookie, this is it. 1 Container of Imperial Cheese (or 1 cup shredded cheddar cheese) 1/2 Cup Flour 3 Cups Rice Krispie or Special K cereal 1/4 Cup softened butter 1/2 Tsp Paprika 1/4 Tsp dry mustard powder 1/4 Tsp Cayenne pepper (or more if you like it spicy) 6 Pieces of crispy bacon chopped Preheat the oven to 400F In a large bowl, mix the cheese, bacon, butter and spices and mix to a poste like consistency. I like the Imperial cheese as it is a strong cheese and spreadable at room temp. Save the bacon fat and store in the fridge. Great for cooking and making popcorn. Add the cereal and mix by hand until it is well incorporated. Then using a small scoop make approximately 40 cookies. If you make the cookies small you can have 6 and not feel bad about it. If you make them too large and you eat 6 you may feel sick...and trust me it is almost impossible to stop at one! Bake for 8 - 10 minutes and enjoy warm or cold.
  10. That has been our favorite thing out of the Instant Pot so far. We use red wine and water mixture for the liquid part. I have also done a potato and sausage stew, which turned out really good!
  11. If you haven't fallen prey to the Instant Pot bandwagon you should. I know how easily everyone here is swayed by public opinions on games, so I'm here to point you in the direction of the Instant Pot. The nice thing about a pressure cooker, it does a fantastic job of tenderizing even the toughest cut of meat. Therefore your stew does not have to be beef tenderloin to turn out spoon tender. Start off by tossing the beef in flour seasoned with salt and pepper. Then set your Instant Pot on Stew, add a couple tablespoons of oil and wait for it to get hot. Then drop some meat in a few at a time. You don't want to crowd the bottom otherwise it slows down the browning process. Try and get a good sear on all sides of the meat. Remove those that are done and add more until all the meat is done. Unfortunately I forgot to take a pic of all the flavour bits left on the bottom of the pot. This is the umami of any great stew. Deglaze the pot with red wine to recover all the goodness. Use a wooden spoon to help scrape all that flavour off the bottom. Add you meat back in and marvel at the magic you have created. Add the lid and set to Pressure. It should default to 20 minutes, which is plenty of time to tenderize the meat. When the the 20 minutes are up, safely release the pressure, remove the lid, then add your vegetables and seasonings. For this stew, it was frozen mixed vegetables, pearl barley, 2 cans of sliced mushrooms (including the liquid) dehydrated garlic, basil, oregano, a couple bay leafs and onion powder. Additional salt and pepper is necessary at this step as well. I also add browning liquid to give it a nice deep rich colour and flavour. More umami if you will. Set your instant pot to stew, throw the lid back on and sit back and enjoy a frosty beverage for the next 35 minutes while the Instant Pot does its trick. Don't forget to remove the bay leafs. If you like potatoes in your stew, by all means add them in with the rest of the vegetables or when you are pressure cooking the beef. Just know that 20 minutes to pressure cook potatoes turns them to almost mush, so would be too long.
  12. Recipe can be found here. Probably the easiest bread you'll ever make. I kicked up the difficulty degree a notch by cooking it outdoor in our firepit, but in an oven it is easy peasy. Mix the ingredients the night before. It should be quite tacky when done the mixing. Don't fret. Cover and leave overnight and it should be quite bubbly and doubled or tripled in size. Flour a clean surface and spread flour on it. Dump the dough onto the flour and sprinkle more flour on top. Punch down and fold over a couple times. Add enough flour to keep it from sticking to your fingers and the counter. Have piece of parchment ready with a little flour on it as well. Shape the dough into a ball and place on top of the parchment. Cover and let rise a couple hours. After 1 1/2 hours, put a dutch oven into your oven and set the temp to 450F. This should allow the dough to finish rising while the dutch oven heats up. Once at temp, put the dough into the dutch oven, parchment and all, cover with the lid and put back in the oven. Cook for about 30 minutes, then turn the temp down to 400, remove the lid and cook for an additional 10 - 15 minutes. When doing in the firepit, I had to rotate the dutch oven every 10 minutes to prevent one side from cooking more than the other. A small price to pay for delicious bread. When it comes out of the oven, it should be nice and golden brown and sound hollow when you tap on the bottom of the loaf.
  13. So we broiled them in the oven, but not long enough so they didn't feel crispy in that sense. But the meat on the bones was real good and tasty! I think marinating them overnight would be a good idea as well, possibly in a brine solution!
  14. Dude, those look incredible but I gotta ask, is that really a bacon-skinned controller?
  15. For those of you with an Instant Pot you have to try this. Next time I don't think I'll pressure cook for as long as the chicken was pretty much falling off the bone taking from the pot. For those of you in an environment where you can not have a fire, crisping them up in the oven would work just as well...just not as tasty in my opinion. Throw frozen chicken wings into the instant pot and add Frank's Wing Sauce and toss about. Pressure cook for 15 minutes. I did 20 minutes (the default) and I found it to be too long. Once the pressure has been released (for any of you Darwin Award wannabe's please release the pressure in a safe manner) throw them onto a baking sheet or a mesh cooker for the fire pit. Add some extra Frank's wing sauce and get them grilling. See that smoke? That is extra flavour you won't get from an oven. Maybe on a gas grill with a smoke packet. Getting nice and close to the coals for added crispyness.
  16. The wife and daughter are trying WW. I sort of follow it, but certainly not as stringent as them. I try to keep my calorie count below 1,900 for the day.
  17. Holy crap man that looks good. We will definitely be trying this one out. Do you guys count WW points all the time? I swear by WW.
  18. For those of you trying to cut back on the carbs, here's a great pizza dough recipe to help. The recipe for the dough can be found here and is a Weight Watchers 3 point 5 ingredient recipe. Start by making the dough recipe linked above. We had to add some more flour to be able to role out the dough without it sticking. Bake the dough for about 25 minutes at 350F. Then remove and turn your oven to broil. Add the toppings of your choice and broil to melt and crisp up the cheese. Slice and serve and enjoy.
  19. isnt that destroying the BACON? plus i don't think there's enough bacon that you are cooking.... i would cook the whole box at once...
  20. Oh yes it does. Certainly not as much as a flare up scorching the meat, but pretty damn close.

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We're a new type of community who actually focus on the word community.  We have a goal to make in-person events to build off something that other communities can not do. We focus on building a team, and chat about our gaming hobby. Everyone is welcome on our website.


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