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Any Cooks Onboard?

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TymeSlayer

Tramps like us, Baby we were born to run...
3,787
2,740
Exp. Type
HPDE
Exp. Level
3-5 Years
Brighton, Colorado
Going to make some classic Christmas Bolognese sauce with Ziti.
Onion, celery, carrots, lean beef and pork, pancetta, merlot, whole milk, olive oil, ground pepper, sea salt, bay leaf and diced tomatoes.
Oh, and shredded parmesan cheese. Never, ever use that power crap.
I'll slow cook the sauce five hours in a crock pot. Let it sit overnight in the fridge and reheating before serving.
It always tastes better day two.
 
6,360
8,180
When I was on the fire department, we had guys that loved to cook, it's probably why you don't see too many skinny firefighters. These guys would work miracles, cooking, stop cooking, and starting again between calls. I remember one Christmas we had all the families at the station, we had a turkey in the oven, we kept getting calls, (single units, multiple units, even multiple alarms that cleared the station). When we finally got back to the station is was about 2200 (10PM) and all the food was put away by our families in the fridge, and the place was cleaned up, they had all left.
That's the thing I've learned to appreciate most about being retired. I can sit, relax and eat, same with taking a shower or using the bathroom, no more interruptions

One thing we used to throw together was fried chicken , cut up, some lettuce, cheese, pita bread and ranch dressing, it was fast, the guys loved it, and we'd buy the fried chicken from a Publix, or Wynn Dixie to save time
When we went to these food stores we would park in the fire lane, and if we got a call, the people at Publix would roll our cart into the freezer until we got back. I remember people calling and complaining because we parked the fire truck in the fire lane, but when you explained to them we were still in service, and running calls, they understood.
 
1,104
1,701
Exp. Type
W2W Racing
Exp. Level
3-5 Years
Huntsville, AL
@302BOB here you go…


1/8 tsp toasted sesame seed oil
1/2 cup soy sauce
1/4 cup murin
2-3 tbsp honey
1/4 cup rice wine vinegar
2-3 tbsp sriracha
2-3 tbsp chili garlic paste

The last two you can adjust to your desired heat level. So you make that twice. Once to marinade. Once to make the sauce. For the sauce simmer (low) to reduce by approximately half.

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