The Official Alton Brown Thread - Page 5 - JeepForum.com
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post #61 of 72 Old 05-05-2016, 02:14 PM
11B-33T
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Quote:
Originally Posted by phitmein View Post
rib bones can be deadly for dogs if they break them up while chewing and swallow some of them .

They can break sharp and cut up their guts .
Quote:
Originally Posted by pentastarguy View Post
phit very true.
No rib bones for my dog folks! She gets the fat from the meat mixed in her food. Sorry I did not clarify.


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post #62 of 72 Old 12-16-2016, 08:33 PM Thread Starter
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Refrigerator Pie


One of my AB go to's!

Tonight I'm making a couple of simple
ham, onion, cheese pies. I need to use
some ham up!



Ingredients:

2 cup heavy cream or half-and-half
5 eggs
2 pinches kosher salt
Freshly grated nutmeg
2 frozen 9-inch deep dish pie crusts

Any one of the following combinations:
Cooked spinach, cheddar cheese, cubed cooked ham
Bacon, Sauteed leeks, and Gruyere cheese
Cooked spinach, canned artichoke hearts, and Parmesan cheese
Roasted chicken, goat cheese, and sun-dried tomatoes
Blanched asparagus and smoked salmon


Directions:

In a nonreactive, stainless steel bowl, combine the cream or half-and-half and
the eggs. Whisk until combined thoroughly. Add the salt and the nutmeg. Whisk
to combine.

Refrigerator Pie Rules: Heat oven to 350 degrees F. Evenly distribute the pie
fillings in the pie crust. Do not overfill the crust with the filling ingredients. Do not
pour too much royale into the crust. The eggs will expand upon cooking. Bake
the pie until it is firm to the touch like set Jell-O, about 45 minutes. Cool the pie
for at least 15 minutes before slicing.




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post #63 of 72 Old 12-17-2016, 12:24 AM Thread Starter
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Super easy!



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post #64 of 72 Old 12-17-2016, 05:43 AM
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Looks great!
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post #65 of 72 Old 12-17-2016, 09:56 AM Thread Starter
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Buy the frozen deep dish frozen pie crust,
and it really is "As easy as pie!"

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post #66 of 72 Old 12-17-2016, 10:07 AM
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Looks delicious.

But are we not calling this a "quiche" to overcome aversion to metro-sexual menu choices?

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post #67 of 72 Old 12-17-2016, 05:33 PM Thread Starter
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Quote:
Originally Posted by wilson1010 View Post
Looks delicious.

But are we not calling this a "quiche" to overcome aversion to metro-sexual menu choices?

According to AB it's Refrigerator Pie!

Basically you can use what ever you have
in the fridge that needs to get used...
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post #68 of 72 Old 12-21-2016, 06:55 PM Thread Starter
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Got a standing rib roast last night. (7.6 lbs.)
Think I'm going to try AB's method.
A buddy did this, and it was amazing!


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post #69 of 72 Old 12-21-2016, 09:50 PM
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Quote:
Originally Posted by XJ99 View Post
Got a standing rib roast last night. (7.6 lbs.)
Think I'm going to try AB's method.
A buddy did this, and it was amazing!
I did that version a couple years ago; was perfect medium rare edge to edge.

Last year I smoked on the trager.

This year might do this one, have used his method before too.

http://www.foodnetwork.com/recipes/t...ib-recipe.html

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post #70 of 72 Old 12-21-2016, 11:00 PM Thread Starter
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That looks really good! I'm trying the AB method.
Already have it wrapped in paper towels in the
chill chest!

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post #71 of 72 Old 09-24-2017, 08:05 PM
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If you get a chance to see him on tour do it! I took my wide and its very fun! He is entertaining and cooks on stage while drinking beer lol
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post #72 of 72 Old 11-16-2021, 08:30 PM
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I miss Cutthroat Kitchen.
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