yashsingh1/xdaforums huggingface dataset:
[Moto X Q&A] ShanMan14:
I had an issue with a New Potato Tunelink and choppy audio (I have a thread in here somewhere).

I bought a Kinivo BTC450 Bluetooth Hands-Free Car Kit and it does not suffer from the same audio problems, it sounds great... when my phone isn't rebooting.

The only time my phone reboots is in the car. I've disabled Active thinking it might have something to do with that, but no. If I turn off BT the phone doesn't reboot. There is something with my VZW MX and this Kinivo paired together that creates a situation where it unexpected and randomly reboots.

This morning it rebooted almost immediately after connecting. Sometimes I can manipulate the controls, pick a song and start playing it and it will reboot shortly thereafter. Other times it won't reboot and will start working until I go to skip to a song or something. There is no pattern other than BT and this phone hate eachother.

It's frustrating because I don't know when it will reboot. There are no options that I can see to try at this point other than look for something else or plug a stereo miniplug into the MX, which I'm not a fan of doing.

I've not done a factory reset due to the time and inconvenience of getting it all setup again. I've not tried to have VZW replace it.

Any ideas?
[Moto X Q&A] ShanMan14:
Well, a factory reset did not fix this problem.
[Moto X Q&A] bugsy:
I've experienced the same thing, but only twice and I connect to bluetooth multiple times per day in both the car and a standalone headset. I can't see any pattern, but it would certainly be nice to know how to prevent it.
[Moto X Q&A] rockets95:
I was having trouble with random reboots and I think it was the Updater app running in the background that may have been causing it. I saw that app running, went to Settings and checked for updates (obviously no updates yet). Ever since then, no random reboots. I use Bluetooth every day with a headset and Car audio device. BT working way better than any CM ROM I ran on prior devices.
[Off-topic] M_T_M:
Hello and welcome to The Cooking Troll Channel (thread)!! :cowboy:

I love to eat and cook but would like to learn new stuff to prepare and also try to have a fun conversation about food with fellow foodies :cyclops:

This here thread shall be used to post your food recipes and cooking ideas.

So, please...feel free to share regardless of your country of origin or if you are a vegan a vegetarian or a carnivore like me!! :silly:

Rules:

1. No trolling

2. You can copy and pasta (seewutididthar? :silly: ) any recipe from a website of something you like

3. Share cooking secrets is a must

4. Do not post pictures of what you are currently eating without the cooking ingredients and preparation instructions

5. Make your posts to the point and brief.

6. I can ban you..just remember that!!

So without further ado....go on and share your recipes :victory::victory::victory:
[Off-topic] Danial723:
Perfect steak

1. Cut from cow

2. Salt and pepper

3.eat it
[Off-topic] LoopDoGG79:
I enjoy BBQ'n. Ill use your basic McCormick dry steak rub for steaks, Pappy's seasoning for chicken, salt and pepper for hamburgers Couldnt tell you how much of each, i feel it out. No complaints from my kids or wife yet. :victory: A buddy of work suggested to mix ranch seasoning in ground beef to make hamburgers. Going to give that a shot next time. :)
[Off-topic] Danial723:
Ranch isnt bad....I like to put jalapenos and cheddar cheese mixed into the burger before cooking it

Also...chop jalapenos in half, remove seeds, spread cream cheese on them, top with bacon....baxk at 350 for 20 minutes....broil for 5 more minutes if necessary
[Off-topic] M_T_M:
I love steaks and chicken on the grill, but here's the first recepie for you guys:

2 lbs of 80/20 quality ground beef

1 pack of chorizo Garcia bolitas. If not available, then use the equivalent "quality" chorizo available on your area.

2 Eggs

20 salted crackers (blended as if you were going to use it for breading)

Salt and pepper al gusto

Let the ground beef seat at room temperature first as well as the chorizo. then mix the beef, chorizo, eggs, crackers salt and pepper on a glass bowl and mix thoroughly (use latex gloves, believe me...you'll be unhappy if you don't).

After the mix is ready, make your hamburger patties about 3/4" thick and 5" round. Grill usinf charcoal and if available some mesquite wood to medium rare.

Take them out of the grill and let rerst for about 5 minutes.

On hamburgers use the usual ingredients but the key elements for this Choriburguer are" bacon and pickled jalapeño peppers

Prepare your cerebellum to be blown away :eek: :cowboy: :highfive:

Hope you guys like them!!

[MENTION=2206021]conantroutman[/MENTION] [MENTION=710782]Fallen Spartan[/MENTION] [MENTION=428587]orb3000[/MENTION] [MENTION=487859]jerdog[/MENTION] [MENTION=2180828]boborone[/MENTION]
[Off-topic] conantroutman:
Oh.My.Goodness.

Oh.My.Damn.

That is all. :good:

Subscribing. Will be back later, I loves me some kitchen time....
[Off-topic] jerdog:
Nice - might have to mess around with this here soon.
[Off-topic] Danial723:
I will cook....who will do the dishes???
[Off-topic] Android_Monsters:
Broiling marinated pork chops. Dry rubs and some plum garlic Thai sauce.
[Off-topic] mark manning:
Ya I'm making this tomorrow!!!!!!!
[Off-topic] boborone:
Hmmmmm

Post to subscribe

And not sure the place I work at is where I want to work. Just found out the other day when I came in to start doing more in the kitchen, everything, and I mean EVERYTHING (well almost all of it, just about all except the produce) is frozen. This whole time I've been prepping dishes with all the fresh produce, and now I learn that it is all frozen. The only thing we cook ourselves is the tortilla soup, which isn't that good anyways. But I do wonder how you get such a tender cut of meat from the freezer. Does make me wonder.
[Off-topic] orb3000:
Yummy, yummy!
[Off-topic] Archer:
WANT!!! You had me at beef, but I wept uncontrollably at bacon and pickled jalapeño peppers.

Why is there no salivate emoticon?
[Off-topic] M_T_M:
And that's just one of many recipes to come :victory:

Go on and post yours mates!!! :cowboy::cowboy::cyclops::cyclops:
[Off-topic] jRi0T68:
Okay, I'll share my best original recipe (yep, my very own!)

It's a white man's take on Carne Asada

Ingredients:

3 lbs flap meat

8 habanero peppers

4 Serrano peppers

3 limes

Cilantro (just a small bunch)

2/3 cup each: white vinegar, olive oil, soy sauce, Worcester sauce

2 cloves of garlic

2 tsp each of: ground cumin, salt, black pepper, white pepper, oregano, paprika, garlic powder

Add all liquid and powder ingredients into a rubber cake pan (one with a lid is needed).

Dice up cilantro, mince garlic, dice all peppers and add it to liquid mixture. Squeeze limes into liquid and stir.

Add flap meat, layered, into pan. Let it marinate in refrigerator for 2-4 days, flipping meat over inside dish every 12 hours.

I prefer to cook with charcoal and add wood chips in foil for smoke.

I'll be growing red habanero peppers at home soon, which should be a fun addition to kick the heat up. Don't be afraid of the spice, the vinegar tends to neutralize it. If you don't tolerate spice well, just make some mild guacamole if it's too much for you, or switch the habanero to 5 and Serrano to 7.

Please pm me what you think if you make this, and especially if you have any suggestions.

-No longer accidental, just Jeremy. F.cfb

[Guide] Headphone/Earphone Buying
[Off-topic] M_T_M:
View attachment 2285466

I shall try this soon :eek:
[Off-topic] roofrider:
Here ya go,

Borrowed it from ocn.

Maybe this will come in handy too.
[Off-topic] M_T_M:
[MENTION=3571411]jRi0T68[/MENTION] on your marinate recipe...is there a specific reason you use habanero and serrano? :confused:
[Off-topic] jRi0T68:
It started out as my first experiment cooking with habanero peppers, and I added Serrano to keep the heat milder. What I noticed in the 10-20 experimental batches that led to this recipe was the flavor difference between the two peppers once the vinegar has neutralized some of the spice. Habanero has a smoky flavor, Serrano much sweeter. I think the combination is good. Honestly, though, I wish I knew where to get more variety in peppers locally to further refine it.

-No longer accidental, just Jeremy. F.cfb

[Guide] Headphone/Earphone Buying
[Off-topic] M_T_M:
OH, ok! :)

I was just wondering about the pepper convo :highfive:
[Off-topic] Android_Monsters:
Organic thyme, crushed Rosemary, salt, pepper, rustic Tuscan seasoning, and a little onion and garlic.
[Off-topic] Android_Monsters:
I'm starving. Making a roast and sausage and rice at the same time:
[Off-topic] Android_Monsters:
Had a coupon:
[Off-topic] Android_Monsters:
Barbecue Friday:

Pic 2
[Off-topic] IGGYVIP:
hmmm i thought some android cooking ;)

+1 for whoever banned/suspended

Bestest quick tastyyy tomatoey chicken bits

grab a chicken breast or two or more

cut into teaspoon size (about inch)

put in a bowl

add ~3 spoons of oil (i like to use olive oil) per b00b

crush clove of garlic into pulp (if not a garlic person skip it or use few more basil leafs)

add few ripped leafs of fresh basil

add salt and black pepper (best to use fresh ground pepper)

add large spoon of heinz tomato ketchup

mix it all

heat frying pan with extra spoon of oil

fry about 10 minutes on medium fire (for last 2-3 minutes i like to put a lid on (to trap moisture))

Serve with favorite veggies and such :) (for me potato mash and fried "spring" veg)

nom nom nom ​
[Off-topic] oddtiki:
:D
[Off-topic] Android_Monsters:
Breakfast on deck:
[Off-topic] vanessaem:
I don't see that many recipes on here so here's a recipe for creamy baked mac n' cheese.

1. 1 lb pasta (elbow macaroni, mini penne, penne, small shells, ect., doesn't matter - but smaller noodles are best)

2. 2.5 - 3 lb shredded extra sharp cheddar cheese (the amount of cheese may vary, it depends on how cheesy you want it but the cheesier the better ;)) and it doesn't have to be extra sharp but the stronger the cheese used the better it will taste IMO.

3. 3 tablespoons butter

4. 3 tablespoons all-purpose flour

5. 2 cups milk

6. 1 cup panko breadcrumbs (Japanese Bread Crumbs)

Please make the proper metric conversions if you need to. :)

Directions:

1. Heat the oven to 350 degrees. Coat a large rectangular baking dish with non-stick cooking spray and bring a large pot of water to boil.

2. Once the water boils, add pasta. Cook until your desired doneness, then drain. It is preferable that you keep the noodles in a large colander and set aside.

3. Toss all the shredded cheeses together in a large bowl, set aside (refrigerate).

4. Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.

5. Whisk or stir in the milk.

6. Bring to a boil over medium heat. Reduce heat and simmer 3 minutes. Remove from the heat.

7. Put this milk mixture in the pot you used to cook the macaroni then whisk or stir in 2 1/2 cups of the cheese (not all of the cheese) and stir until smooth. Cover to retain the heat.

8. Then add the cooked pasta and cheese sauce and stir.

9. Pour half of the mixture into the rectangular baking dish. Sprinkle with a generous amount of the left over shredded cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.

10. Add 1 cup of Japanese Panko Bread crumbs on top.

11. Bake at 350 degrees for 30-35 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly.
[Off-topic] M_T_M:
Thanks for the contribution, Vanessa!

I shall try this.

Quick question....I don't know where to get the Japanese crumbs...would any crumbs work?
[Off-topic] vanessaem:
Any will do but Japanese breadcrumbs are the cruchiest(as far as I know) and the tastiest IMO. You should be able to easily find it in any supermarket in the breadcrumb section. Just look for Panko breadcrumbs. There's the regular, Italian and Japanese versions but again, I think the Japanese one is the best. :)
[Off-topic] M_T_M:
Will do! :cowboy:
[Off-topic] twistedillutions:
Awesomeness! Glad found this thread. Time to read some recipes.

Nothing special

Grilled chicken

Items needed

-chicken (portion to ur choice)

-sazon chicken season

-teriyaki sauce

-toperwear or pot

Steps:

Cover the chicken doesn't need to be a heavy coat as long chicken gets covered. Get ur pot/toperwear pour about a cup teriyaki sauce. Start putting in ur chicken. Once u have put all ur chicken inside. If needed pour more teriyaki sauce inside. To cover the chicken. Let it sit over night in frig(if a last minute thing one to two hours will do). While grilling occasionally use a food brush to put some teriyaki sauce on top.

If you don't like teriyaki sauce u may use soy sauce.

Here pics of the seasoning and sauce i use
[Off-topic] Android_Monsters:
Just got a new toy for my birthday:
[Off-topic] Android_Monsters:
Rosemary Honey Chicken.

The Rachel Ray recipe is similar to the one I used. I used the one from the allthecooks app.

http://www.rachaelrayshow.com/recipe/14315_Honey_Rosemary_Chicken/index.html
[Off-topic] M_T_M:
If you were to use a tempered glass or a beer can to stand the chicken up, it will be crisp all the way around. Just sayin' :cowboy:;)
[Off-topic] androidfreak70:
Stock spaghetti without tweaks and mods :D :

Get Spaghetti

Get a bowl of water and put it on FIRE! for 15 minutes

Put spoon full of salt with the water

Put the spaghetti with the FIRE water for 15 minutes

Get it out from the water

EAT IT!!!!

Perfect at the COLD weather :D ;)

Xperia™ Z (C6602) with Tapatalk
[Off-topic] Android_Monsters:
Hell yeah. Never would have thought to do that. Thank you. I'm going to try that soon.
[Off-topic] Karakoram2:
Quesidillas:

Have tried pepperjack and 4 cheese mexican shredded cheese.

Fajita meat.

Avocado and sour cream.
[Off-topic] Karakoram2:
Round 2
[Off-topic] androidfreak70:
Looks good! :D

Xperia™ Z (C6602) with Tapatalk
[Off-topic] Android_Monsters:
Made a goose. Used garlic salt, onion salt, salt, pepper, yellow and purple onions, and orange and cherries.

350 degrees. Same as turkey or game hens.
[Off-topic] M_T_M:
What does goose taste like? Just curious...
[Off-topic] Android_Monsters:
It's good. Here's some people talking about it on Jamie Oliver's webpage:

http://www.jamieoliver.com/forum/viewtopic.php?id=75555

For me, if you like duck, you will like a properly cooked goose rings truest of the comments, there.

To be honest it makes me want to go goose and duck hunting.
[Off-topic] Karakoram2:
Veal chops. Basically used this food network recipe:

http://www.foodnetwork.com/recipes/pan-seared-veal-chop-with-rosemary-recipe.html
[Off-topic] flapane:
[MENTION=5721273]androidfreak70[/MENTION]

I guess you meant to write "put the pasta inside the bowl for 6/7 minutes as soon as the water starts boiling", didn't you? Please, never, ever leave any kind of spaghetti inside boling water for more than 6/7 minutes (even less for restaurants and al dente fans), trust what this spaghetti-eater says. :silly:
[Off-topic] androidfreak70:
You are a pro I think :p

TapaTalked from my Xperia™ Z (C660²) running Dirty Unicorns ROM!
[Off-topic] flapane:
It's fine, my quiche is way worse than the ones I like to eat when in France. :D
[Off-topic] jrc2:
Take 70/30 ground beef (NEVER turkey)

Cut it into 1/3 pound hunks

Mash it into a 3/4 inch thick circle

Sprinkle with Garlic salt, black pepper, and 6 drops of Tabasco sauce

Preheat grill to high (do this now so the meat has a chance to sit I little)

Place patties on grill and leave lid OPEN. Let them cook until barely charred on the first side and flip them and cook the second side the same way.

Check the inside temp of the meat. If it is 150°F or higher, u r good to go. If it is not, move the meat to the upper part of your grill and shut the lid. Cook until meat reaches 150F or higher.

Serve on a toasted hamburger bun with ketchup, dill pickles, american cheese, and tomato slice from ur garden. WalMart tomatoes are not allowed.

Enjoy!
[Off-topic] Babydollll:
So I have two lbs of chicken legs. Anyone have a good fried chicken recipe?
[Off-topic] jrc2:
This should be the bomb. Adjust the spices to your tastes.

Oops Tapatalk deleted my link

http://www.myrecipes.com/recipe/mamas-fried-chicken-10000000331662/
[Off-topic] Babydollll:
Thank you. I'll try it.
[Off-topic] Android_Monsters:
Just got a new crock pot. Inaugural roast:
[Off-topic] Jesse72:
I was just watching the show, man vs food. If you love food, watch it. Now all I need to do is clean the puddle of drool off the floor
[Off-topic] Karakoram2:
I love that show. I call it food porn.

I wish his new show "Man Finds Food," wasn't canceled, though. You can find like 5 episodes online, but that's about it.

http://hollywoodlife.com/2014/07/02...-rant-man-finds-food-show-canceled-postponed/
[Off-topic] Karakoram2:
Sunday Turkey:

The ingredients.

Coated it in butter twice. Salt, and pepper. Then whole Egyptian basil, Palestinian za'atat. And, then rosemary to make it like a rosemary chicken. Lonestar honey to make it like honey roasted chicken.

Half an onion, half a garlic clove. An orange the juice put on with the butter to make it like a citrusy chicken.
[Off-topic] sgirard1991:
Saturday cookout

Smoked pork tenderloin stuffed with a sweet and spicy apple mincemeat, smoked with apple wood for 6 hours.

Tenderloin soaked in an apple sage vodka brine for 18 hours prior to cooking.

Homemade potato salad, homemade pasta salad, homemade baked beans.

Recipe is very elaborate so I'm not going to post it, but if anyone's seriously interested send me a message...
[Off-topic] hack14u:
Sausage and Bow Tie Bash

1 large can Healthy Choice Recipe Creations Tomato Soup Condensed, or 1 Can Campbells Condensed

tomato soup

1/4 cup milk

1/2 cup diced onion

1/2 cup diced bell pepper (color optional)

2 cloves garlic minced or teaspoon garlic powder

1/2 cup sliced mushrooms

1/2 teaspoon salt

1 package Healthy Choice Smoked Sausage or 1 package Hillshire Farms Beef Sausage cut into

1/8" slices

4 cups (1 box) cooked bow-tie pasta

In small bowl, combine soup and milk, mix well. Set aside. In large non-stick skillet, drop in

about 2 tbsp olive oil. Saute onion, pepper and garlic until tender. Add mushrooms and

salt, cook 4 minutes or so. Add sausage and soup mixture, mix well. Reduce heat and simmer

about 10 minutes longer. Add to pasta and toss until coated.

If you like more spice, use a spicy sausage, or sprinkle some red pepper on it. Just make sure whatever sausage you use is cooked before adding to mixture.
[Off-topic] Android_Monsters:
Did a variation on this recipe yesterday:

http://allrecipes.com/recipe/222932/oven-bbq-chicken-drumsticks/
[Off-topic] Android_Monsters:
Anyone have any thanksgiving suggestions?

I'm doing game hens at the moment:
[Off-topic] Android_Monsters:
Finished hens
[Off-topic] Karakoram2:
I'm doing ducks this year.
[Off-topic] M_T_M:
Although I don't approve the killing nor cooking of this one animal in particular...what is it that you like about duck meat?
[Off-topic] Karakoram2:
For me since I cook a lot of poultry. Cause it's different.

One that you get at the store is definitely different than if you are hunting them, though. My mom got 2 at the grocery store. No fishy, gamey taste.

I like using the duck fat for cooking other things. Goose fat, too.

The taste. When farm raised. Delectable. Little fancier than a turkey. More like game hens.

It's where foie gras comes from, as well. Not super good for you. But, decadent.

This lady talks about the health benefits.

https://womanshealthychef.wordpress...-read-this-its-so-good-for-you-and-heres-why/

But, believe me I like feeding birds, avid bird watcher, etc.

But, they are yummy. We did wild rice, butter squash, pickles, and homemade pumpkin pies. Pinot noir to pair.
[Off-topic] TarquinnBlackwood:
I went with rosemary chicken quesadillas.
[Off-topic] TonyStark R.I.P.:
NOTHING beats a homemade cobb salad:good:

1# cooked and crumbled bacon

1/2# chopped roast turkey breast

1/2 dz (or dz, depends on size of trough) hard boiled eggs (preferably peeled)

1 jar green or black olives (w/pitts.. more fun)

1 or 2 jars of dressing (if lite, use 2)

1 bag of your favorite croutons

diced red onion

couple slices green pepper

more bacon

If it's laying around add 1/2# roast beef

1 washed leaf of lettuces*

* If there is room remaining

Heaven:D
[Off-topic] overground:
Crockpot Beef Stroganoff Recipe

It's just delicious. Especially when the skin gets real crispy and it is served with a fruit (cherry, etc.) reduction.

Duck fat is widely regarded as one of the best-flavored animal fats...some would argue above bacon. [MENTION=1698146]orangekid[/MENTION] Blasphemy, no?

That being said, I have an 8.5 lb. pork belly curing right now for bacon.

Crockpot Beef Stroganoff Recipe

1 pound cubed stew meat

1 can Condensed Mushroom Soup

1 Medium onion diced

2 tablespoons of Worcestershire

1/4 cup milk

4 oz of cream cheese

couple of dashes of Garlic Salt (1 tsp?)

In the slow cooker stir in all the ingredients together, except the meat AND the Cream Cheese. Once combined add the meat and mix together. Cook on Low for 8 hours.

Cut up the cream cheese into cubes 30 minutes before serving. Stir the cream cheese in until all combined.
[Off-topic] Bajanman:
Just found this 2day. I'll try this next weekend hopefully. Looks good to go with some bbq. ????

[youtube]7aUNmtSgB0c[/youtube]
[Off-topic] M_T_M:
Ok...two things real quick!!!

1-I love their grill cooking techniques and dishes :highfive:

2-I'm so making these next time I fire up "Godzilla" (that's what I call me Weber charcoal grill) :eek::silly::silly:

Thanks, mate!!
[Off-topic] Bajanman:
No problem.

We'll have to post pics if and when you do make em. [emoji14] [emoji41]
[Off-topic] OfficerJimLahey:
Can't Escape the Scape ... Pesto!

For the gardeners out there, it's scape season! :D

These little stalks bogart the energy of the garlic. When you see 'em, cut 'em. :good: But don't throw them out!

Why not you may ask? :confused:

Scapes share similar taste properties between chives and garlic. Why put that to compost?

This year, since I found a bag of basil marked down to a reasonable price, I made the best of it...pesto! You will need:

20 to 30 scapes (or adjust recipe for what you have)

2 to 3 ounces of basil

1/2 cup (or more, depending on consistency and your blender skills) of olive oil

1/4 cup (or more) of Parmesan cheese

Salt and pepper, to taste (for me, 1/2 Tsp each)

One blender or (better yet) food processor

Add all ingredients into your appliance's vessel. Since I have a blender and not a food processor, I had to go heavy on the oil to make sure the slurry settles well while blending (varying speeds important to keep the blades RPMs up to a constant level). Pro tip: certain blender brands (Osterizer/Oster for example) are mason-jar-compatible so you can puree right in your storage container.

If using a food processor, start with half the oil and add more if and when needed.

When well pureed, scrape into your storage container (if necessary) and either use it tonight or seal and keep in the fridge for a few days when needed.

Now if you excuse, me, I now have some pasta to make! :victory: