View Full Version : Who's making what today?
craigepo
04-18-2016, 19:58
We have been eating a bunch of morel mushrooms lately. We have a pretty good patch about 100 yards off the back deck. If I can get time to bust a gobbler this week, I could be in pure fried heaven.
Team Sergeant
04-20-2016, 13:02
We have been eating a bunch of morel mushrooms lately. We have a pretty good patch about 100 yards off the back deck. If I can get time to bust a gobbler this week, I could be in pure fried heaven.
LOLOL
morel mushrooms
On a low heat, sweat some diced onions with a few slices of garlic in butter , when both are tender, add the morels and a bit more butter, cook until the morels are tender, then add some Cognac, put a flame to it. This will burn off the excess alcohol, further reduce the liquid until the flame is extinguished.
Add cream, reduce again until you have a sauce consistency.
Season to taste
Great over game birds, or a perfectly sous vide wood grilled steak.
Irish Nachos:
Made these today and along with a few pints of Guinness while watching a good football or hockey game, will get ya nice and toasty.
Take 3 large, or 5 medium, russet potatoes and slice about an 1/8 of an inch thin.
Once sliced, place in bowl of water to clean. Pat dry on paper towel.
Place slices on aluminum foiled baking sheets in several rows. (I ended up using three sheets.)
Sprinkle with olive oil and S&P to taste.
Put in oven at 425° for 20-25 minutes ... longer for crispier chips.
Remove from oven and pile slices in center of one baking sheet.
Cover with shredded cheddar cheese and bacon bits.
Add second layer of slices, cover with cheese and bacon.
Add a third layer of slices, cover with cheese and bacon.
Place back in over for an additional 8-10 minutes.
Remove from oven.
Add sour cream and chives to taste.
For added "zing", dip in ranch dressing.
.
If you have kids or Grand-kids and you want to make something fun to eat, give these a try ... Do it yourself Pizza Bagels
I've been playing around with this for awhile now and have found the right preparation ....
Pre-heat over to 375°
Line baking sheet with tin foil and spray light coat of non-stick to it.
Place Bagel halves on sheet and spoon on favorite pizza sauce.
Cover with mozzarella cheese
Add favorite fixins
Add favorite spices to taste (I find some Italian seasoning and parsley flakes do the trick)
Bake for 14-16 minutes
Enjoy.
Bought a Cuisinart Griddler just for making these sandwiches, it will pay for itself. :)
32331
Memorial Day ribs. These were actually cooked in the sous vide water oven 24 hours several weeks ago and frozen. Yesterday I defrosted them and smoked them for one hour. It was supposed to be two hours but I forgot about them. :o Still turned out smokey though I would have like more and for the meat to pull of the bone a little more. Served with potato salad and collards.
This SV/smoker method saves a lot of time tending coals and comes out perfect every time. (In the pic, I pulled the one on the left apart a little with a fork and the tongs to show how tender it was.)
Pat
Sous vide turkey breast w/poached egg white and shrimp/scallop ceviche.
Sous vide turkey breast w/poached egg white and shrimp/scallop ceviche.
Wow, very nice.
Pat
Team Sergeant
06-01-2016, 17:51
Pic of the shrimp/scallop ceviche made my mouth water...... nice!
Dammit. Now I'll have to make me some shrimp ceviche this weekend.
I bought a pellet smoker and wanted to try it out. I was already going to sous vide a tri-tip so I checked out the Smoking Meats Forum. I found that several members cold smoke the meat before they put it in the sous vide oven.
I had the meat at 35° with a basic BBQ rub. I lit the smoker in the Weber grill and let them burn for about 10 minutes before putting the meat in. I let it smoke an hour before bagging the tri-tip and putting it in the sous-vide oven.
While the meat was in the SV, the smoker was still going (it only used about an inch and a half of one row of pellets) so I put a small block of Jack cheese in the Weber and smoked it an hour and 15 minutes. It was hot here yesterday (98°) so the cheese bled out some oil and got a little soft. I blotted the oil, wrapped the cheese in parchment paper, and stuck it back in the refrigerator.
Out of the bag the tri-tip was seared and came out smokey and perfect as usual thanks to the SV oven. (The messy cutting board was because of the juice left in the SV bag.) I forgot the check the meat temp when I took it out after smoking. I'd like to be able to cold smoke it longer next time so I'll put a probe in it.
Had some of the cheese this afternoon (before taking the pic :D) and it was really good. The smoke was Oak, BTW.
Pat
Team Sergeant
06-09-2016, 18:04
Nice looking beast there! ;)
Nice looking beast there! ;)
In a blind taste test, I'd be hard pressed to tell the difference between a Prime Rib and a Tri-Tip.
Pat
...put a slab of brisket in a slow cooker with some BBQ sauce and some liquid smoke
Let it run on high all day.
Team Sergeant
06-10-2016, 08:53
...put a slab of brisket in a slow cooker with some BBQ sauce and some liquid smoke
Let it run on high all day.
BBBBlasphemy!!!!!!!
don't have time to babysit my smoker.....
...sliced bbq sammiches are pretty good when your options are crock pot bbq or no bbq
cooked a pork shoulder last week the same way - bbq sauce and liquid smoke
...pretty good pulled pork sammiches
Team Sergeant
06-10-2016, 10:19
don't have time to babysit my smoker.....
...sliced bbq sammiches are pretty good when your options are crock pot bbq or no bbq
cooked a pork shoulder last week the same way - bbq sauce and liquid smoke
...pretty good pulled pork sammiches
This, this, is blasphemy, heresy, and the 4th sign of the apocalypse!
Cook on the weekends when you have time. Don't listen to Billy! (I need to go and wash my eyes after reading that......)
Team Sergeant
06-10-2016, 15:34
don't have time to babysit my smoker.....
...sliced bbq sammiches are pretty good when your options are crock pot bbq or no bbq
cooked a pork shoulder last week the same way - bbq sauce and liquid smoke
...pretty good pulled pork sammiches
OK just kidding. This might work pretty well, but, I'd keep a close eye on over cooking, especially pork. A butt will turn mushy if cooked too long, you want to stop the cooking process at just the right time, as soon as the meat starts to easily rip apart.
OK just kidding. This might work pretty well, but, I'd keep a close eye on over cooking, especially pork. A butt will turn mushy if cooked too long, you want to stop the cooking process at just the right time, as soon as the meat starts to easily rip apart.
I hate a mushy Butt:eek:
I hate a mushy Butt:eek:
Very good!!!:D
I hate a mushy Butt:eek:
OK, B, you caused another inguinal hernia!
Seriously. Even though it was diagnosed yesterday, I'm blaming you. :D Ouch! :(
Pat
;OK, B, you caused another inguinal hernia!
Seriously. Even though it was diagnosed yesterday, I'm blaming you. :D Ouch! :(
Pat
;)
Oh these were so delicious. Made a whole feast of birthday food with my cousin, homemade everything: chicken enchiladas, guacamole, Mexican brownies, Salad with a lime-honey-cilantro vinaigrette and my favorite...these refried beans.
3-4 slices bacon
1/2 onion diced
minced garlic to taste
1 tsp chili powder
1/4 tsp cayenne pepper
1.5 cups pinto beans (yeah I used canned, drained and rinsed)
1/2 cup chicken stock
salt/pepper to taste
1/4 cup chipped cilantro
Fry up your bacon in a cast iron skillet until crisp, set aside and chop once cooled.
Use some of the bacon grease to saute onion (and garlic if using) until soft and slightly browned. Add chili powder and cayenne, stir to coat.
Add beans and broth, stir to incorporate. Mash beans to desired texture then cook to your desired consistency, stirring frequently.
Season with salt/pepper, stir in cilantro, sprinkle bacon and devour.
Team Sergeant
06-12-2016, 09:56
3-4 slices bacon
1/2 onion diced
minced garlic to taste
1 tsp chili powder
1/4 tsp cayenne pepper
1.5 cups pinto beans (yeah I used canned, drained and rinsed)
1/2 cup chicken stock
salt/pepper to taste
1/4 cup chipped cilantro
I think you could make durian taste good with those ingredients ! ;)
I think you could make durian taste good with those ingredients ! ;)
It's the magic of the bacon. :D I also added a bit of fresh lime juice at the end just to brighten it a bit.
Team Sergeant
06-12-2016, 10:05
It's the magic of the bacon. :D I also added a bit of fresh lime juice at the end just to brighten it a bit.
Yes, but that "triad" bacon, onion and garlic, will make anything taste great!
Yes, but that "triad" bacon, onion and garlic, will make anything taste great!
Truth!
mark46th
06-12-2016, 15:08
Just finished smoking and slicing 10 lbs of homemade bacon. Just getting ready to pack it up...
Yes, but that "triad" bacon, onion and garlic, will make anything taste great!
Love it with sautéed chicken livers! My wife doesn't. :D
Pat
SOS with hash browns as the "shingle". This may be my new favorite comfort food.
The hash browns were from scratch and fried in clarified butter. The gravy is pepper and sausage with a few shakes of Tabasco. Start to finish about 30 minutes.
I was hoping to do some smoking today, but I couldn't get the temp in the smoker low enough. :D
That was the temp on our east deck where the smoker is. The free air temp was only 106. ;)
Team Sergeant
06-19-2016, 19:54
I was hoping to do some smoking today, but I couldn't get the temp in the smoker low enough. :D
That was the temp on our east deck where the smoker is. The free air temp was only 106. ;)
Got to 118.4 here....... currently 114.
Team Sergeant
06-19-2016, 19:55
SOS with hash browns as the "shingle". This may be my new favorite comfort food.
The hash browns were from scratch and fried in clarified butter. The gravy is pepper and sausage with a few shakes of Tabasco. Start to finish about 30 minutes.
I do a ring of hash browns, brown both sides and then..... place cheese in the middle, and fold over....... then cut it like a pizza and serve.
I do a ring of hash browns, brown both sides and then..... place cheese in the middle, and fold over....... then cut it like a pizza and serve.
Where's the Shi’itte? :D This is SOS. ;)
Pat
(1VB)compforce
06-20-2016, 04:22
SOS with hash browns as the "shingle". This may be my new favorite comfort food.
The hash browns were from scratch and fried in clarified butter. The gravy is pepper and sausage with a few shakes of Tabasco. Start to finish about 30 minutes.
PSM, looks good! I've always used hash browns as the shingle.
Try topping it with a fried egg, the yolk does magical things to the flavor of the gravy.
SOS with hash browns as the "shingle". This may be my new favorite comfort food.
The hash browns were from scratch and fried in clarified butter. The gravy is pepper and sausage with a few shakes of Tabasco. Start to finish about 30 minutes.
That looks delicious!
That looks delicious!
No it doesn't; you're just being kind. ;) But it was very good. It could have use some color, paprika or parsley maybe.
Wait, they didn't do that fancy stuff in the mess hall. Yeah, you are right, it does! :D
Pat
Golf1echo
06-27-2016, 08:57
Do you sprinkle a little Lipitor on top for a garnish? :D
Do you sprinkle a little Lipitor on top for a garnish? :D
No, but I can serve it on the side if you'd like. :D
Pat
Golf1echo
06-27-2016, 10:56
The truth is, I take the Chef's Special however it comes, especially on a cold day and glad to have it!
Team Sergeant
06-27-2016, 11:06
Do you sprinkle a little Lipitor on top for a garnish? :D
Funny that nothing was said by American scientists concerning this study.........?
High cholesterol 'does not cause heart disease' new research finds, so treating with statins a 'waste of time'
By Henry Bodkin
13 JUNE 2016 • 1:01AM
Cholesterol does not cause heart disease in the elderly and trying to reduce it with drugs like statins is a waste of time, an international group of experts has claimed.
A review of research involving nearly 70,000 people found there was no link between what has traditionally been considered “bad” cholesterol and the premature deaths of over 60-year-olds from cardiovascular disease.
Published in the BMJ Open journal, the new study found that 92 percent of people with a high cholesterol level lived longer.
cont:
http://www.telegraph.co.uk/science/2016/06/12/high-cholesterol-does-not-cause-heart-disease-new-research-finds/
(1VB)compforce
06-27-2016, 12:54
92 percent of people with a high cholesterol level lived longer.
cont:
http://www.telegraph.co.uk/science/2016/06/12/high-cholesterol-does-not-cause-heart-disease-new-research-finds/
Eggs...bacon...cheese and a bucketload of butter (not margarine), just the right research!
Team Sergeant
06-27-2016, 13:40
Eating RED meat relieves stress, live longer and it pisses off PETA and vegans so win win win! :D
mark46th
06-27-2016, 14:01
Last time I had my Cholesterol checked it was 108. And I weigh 275 Lbs... It pissed the doctor off...
Hell, my "bad" cholesterol is only 54. Bring on the bacon and butter! :D And PSM's SOS!
Hit the kitchen hard since getting back from the middle east. My sister came down too visit so, I decided to "practice" my presentation.:p
Egg white w/spinach and 2 types of cheese.
Nice way to start the day: Truffles and Eggs
Team Sergeant
07-09-2016, 10:54
Hit the kitchen hard since getting back from the middle east. My sister came down too visit so, I decided to "practice" my presentation.:p
Egg white w/spinach and 2 types of cheese.
Looks great!
(But we need to talk about "negative space", google "negative space & plating", I'll make you a pro yet! ;))
Team Sergeant
07-09-2016, 10:55
Nice way to start the day: Truffles and Eggs
Never tasted a truffle........ probably never will, unless I win the lottery......;)
(1VB)compforce
07-09-2016, 11:05
Never tasted a truffle........ probably never will, unless I win the lottery......;)
But you HAVE had Waygu tenderloin which 99% of people will never have the opportunity to try ;)
Team Sergeant
07-09-2016, 11:08
But you HAVE had Waygu tenderloin which 99% of people will never have the opportunity to try ;)
Yeah, like eating beef pudding! ;) You could cut it with a mean stare! Out of this world!
Never tasted a truffle........ probably never will, unless I win the lottery......
BINGO!!!
PM me your address, I'll send you a pound.....:lifter
Team Sergeant
07-10-2016, 10:38
BINGO!!!
PM me your address, I'll send you a pound.....:lifter
LOL, did you win the lottery?
Divemaster
07-10-2016, 12:16
On July 3rd I finally pulled the trigger on a smoker, the Masterbuilt 44' Sportsman Elite. It was on sale at Cabela's for $50 off. Add Cabela's military discount and the whole thing was around $289 before tax. I seasoned the smoker that evening.
The 4th saw the inaugural smoke with sacrificial swine. Babybacks, country ribs, and some beans with local maple bacon to catch the drippings. The picture was taken about halfway through. The after picture would have been nothing but a pile of bones and stained plates. For a first attempt it was pretty darn good, but I still have a lot to learn.
Team Sergeant
07-10-2016, 14:02
On July 3rd I finally pulled the trigger on a smoker, the Masterbuilt 44' Sportsman Elite. It was on sale at Cabela's for $50 off. Add Cabela's military discount and the whole thing was around $289 before tax. I seasoned the smoker that evening.
The 4th saw the inaugural smoke with sacrificial swine. Babybacks, country ribs, and some beans with local maple bacon to catch the drippings. The picture was taken about halfway through. The after picture would have been nothing but a pile of bones and stained plates. For a first attempt it was pretty darn good, but I still have a lot to learn.
How I hate looking at these pictures when I'm hungry.........
It's like food porn......;)
TS, no lottery, but great resourcing; the offer stands, but you better hurry the season for summer truffles is ending.
BigJimCalhoun
07-10-2016, 15:50
We bought a T-Fal deep fryer. We are going to fry some not-so-fresh cod, some onion rings and some french fries.
Divemaster
07-10-2016, 15:59
Pancaked Bacon- the name is fairly descriptive. Starting with some high quality butcher shop bacon, we bake it in the oven until crispy. Cover with paper towels to blot the grease as it cools and prepare the pancake batter. Next, dredge the slices through the batter and place in a hot skillet. Turn each slice once or twice, then off to a plate for a maple syrup drizzle, or drown it. If bacon is your drug of choice, Pancaked Bacon might be your new addiction.
Team Sergeant
07-10-2016, 16:11
TS, no lottery, but great resourcing; the offer stands, but you better hurry the season for summer truffles is ending.
Thanks, but I never order any food in the mail during the Arizona summer.........really bad idea as everything will sit in a 150 degree truck/mailbox for days.
Team Sergeant
07-10-2016, 16:12
Pancaked Bacon- the name is fairly descriptive. Starting with some high quality butcher shop bacon, we bake it in the oven until crispy. Cover with paper towels to blot the grease as it cools and prepare the pancake batter. Next, dredge the slices through the batter and place in a hot skillet. Turn each slice once or twice, then off to a plate for a maple syrup drizzle, or drown it. If bacon is your drug of choice, Pancaked Bacon might be your new addiction.
I like what you're doing there!
I'd do the bacon as normal and then chop it all up into bacon bits...... then add it to the pancakes as they hit the griddle!
I've made bacon bit chocolate cookies!
Divemaster
07-10-2016, 16:16
I like what you're doing there!
I'd do the bacon as normal and then chop it all up into bacon bits...... then add it to the pancakes as they hit the griddle!
I've made bacon bit chocolate cookies!
I hear what you're saying. The idea, this time, was to pancake flavor the bacon, rather than bacon flavor the pancakes. However, we do see the possibilities in going the other way.
Team Sergeant
07-10-2016, 16:20
I hear what you're saying. The idea, this time, was to pancake flavor the bacon, rather than bacon flavor the pancakes. However, we do see the possibilities in going the other way.
Ok, then cook (render) the bacon until it's almost dry and try that. The fat is making the pancake fall off.
This is making me think...... what would Michael Symon or Marc Forgione do? ;)
Divemaster
07-10-2016, 16:26
Ok, then cook (render) the bacon until it's almost dry and try that. The fat is making the pancake fall off.
This is making me think...... what would Michael Symon or Marc Forgione do? ;)
Thanks for the suggestion. That would no doubt improve the result. Do you think cooking the bacon on a rack rather than on a baking sheet would help?
Team Sergeant
07-10-2016, 16:36
Thanks for the suggestion. That would no doubt improve the result. Do you think cooking the bacon on a rack rather than on a baking sheet would help?
Yes, the rendered fat will fall away..... I'd still place the bacon on a paper towel afterwards and then pancake it! Now you got me wanting to try this........;)
Pancaked Bacon- the name is fairly descriptive. Starting with some high quality butcher shop bacon, we bake it in the oven until crispy. Cover with paper towels to blot the grease as it cools and prepare the pancake batter. Next, dredge the slices through the batter and place in a hot skillet. Turn each slice once or twice, then off to a plate for a maple syrup drizzle, or drown it. If bacon is your drug of choice, Pancaked Bacon might be your new addiction.
I, like TS, like what you did there.
I've done what TS posted, about frying up the bacon and then adding it to the pancake batter as it hits the griddle, but never really thought about doing it the "reverse" way. I've also done it with sausage. Coke it up, cut into 1/4 inch pieces and then add to the batter.
Might just have to try the "reverse" of that as well. :munchin
Divemaster
07-10-2016, 16:40
Now you got me wanting to try this........;)
You don't have a hair on your ass if you don't. But without pics it never happened.
Team Sergeant
07-10-2016, 16:46
You don't have a hair on your ass if you don't. But without pics it never happened.
Oh no....
Divemaster
07-10-2016, 16:56
Oh no....
As a matter of fact...
Yes they did...
http://i.gifntext.com/37292-oh-there-they-go-there-they-go.gif
One of the best methods for crispy bacon is microwaved between paper towels. One minute cycles until finished to your individual specification.
Yes they did...
http://i.gifntext.com/37292-oh-there-they-go-there-they-go.gif
One of the best methods for crispy bacon is microwaved between paper towels. One minute cycles until finished to your individual specification.
Thank you Chef!!! http://www.professionalsoldiers.com/forums/showpost.php?p=567016&postcount=4 :lifter
Pat
Innovation is sometimes difficult, but considering your end goal and the need to reduce fat in you "pancakes", this is arguably the best method to achieve that end, that "extra crispy bacon", all crunchy and nice.....
I know I need to work on my drizzle and I need a crust recipe that sticks together better when it's baked. Any pastry chefs amongst us?
32590
Team Sergeant
07-12-2016, 14:25
I know I need to work on my drizzle and I need a crust recipe that sticks together better when it's baked. Any pastry chefs amongst us?
32590
Not a pastry chef, but I've had advanced pastry classes! And that looks store bought! If it tastes like it looks you did very well!
Some of the pastry I've done......;)
And now for something completely different:
Fried chicken skins and potato salad. :D
And now for something completely different:
Fried chicken skins and potato salad. :D
Make sure to put plenty of that Tobasco on that potato salad! Looks great, but my cholesterol levels would scream!
my cholesterol levels would scream!
I wear ear plugs. :D
First time I did this and it turned out well. Enjoy.
Ingredients
1 cup sultanas, raisins or currants
1/2 cup Bacardi Gold Rum or a good quality rum
1 stick of butter, softened, plus extra, to grease
20 slices of white bread, dried out or "stale"
1 1/2 cups whole milk
1/4 pt cream
1/2 cup half-and-half
4 large eggs
2 TBS Vanilla extract
1 cup sugar
Ground cinnamon
Ground nutmeg
Directions
The night before: Place fruit in a bowl and coat with rum. Let soak overnight.
Use 2 qt baking dish. Grease with butter. Pre-heat oven at 350 degrees F.
Cut bread slices in half (cross-cut fashion). Butter each slice of bread generously and place in layers in baking dish. As one layer is finished generously scatter marinated fruit throughout and then dust with cinnamon and nutmeg until you’ve used all the bread and dried soaked fruit.
In a pan combine 1 cup milk, half of the vanilla, half of the cream and 3/4 cup sugar. Heat but do not boil.
In a separate bowl whisk the eggs, 1/2 cup milk, half of the cream, half of the half-and-half, half of the vanilla and 1/4 cup sugar together to combine.
Add the egg to the milk solution, pouring slowly as you blend.
Pour the egg & milk liquid over the bread until all of the bread is moistened. You want to have the bread wet, but not so wet that it’s soupy. Allow to stand for 30 minutes to soak up liquid. The ideal level of custard after a few minutes is just below the top of the bread. Sprinkle with extra sugar (about a teaspoon) and bake for 50 minutes or until the bread pudding has firmed right to the center. Serve pudding warm or at room temperature.
You really need to post a pic LarryW, it's not nice to tease us with just a recipe ;) .
You really need to post a pic LarryW, it's not nice to tease us with just a recipe ;) .
Sorry. Of course you're right. Unfortunately its all gone. A group of Baptists at an ice cream social ravaged it up all gone. I was lucky to get away with my pot holders. Whew! I'll make another one before Revival and post a pic before I head for church.
I know I need to work on my drizzle and I need a crust recipe that sticks together better when it's baked. Any pastry chefs amongst us?
32590
Looks good! Is that a graham cracker crust? I found if the crust is dry just a little extra butter helps, as well as a really strong press into the pan before baking it.
TS...just wow!
Looks good! Is that a graham cracker crust? I found if the crust is dry just a little extra butter helps, as well as a really strong press into the pan before baking it.
TS...just wow!
It was a graham cracker crust, at first I was disappointed in it, however after eating it I would not have changed a thing. The crust actually held together a lot better than I thought it would. I used melted chips for the drizzle and it took me awhile to get them thin enough to drizzle. We enjoyed it immensely!
(1VB)compforce
08-02-2016, 08:16
Been wanting to do these for a while...
"Cowboy" Style Baked Beans
Navy Beans,Ground Beef, Onions, peppers, Bacon, beef stock, spices and brown sugar
Baked covered for 7 hours at 300 degrees then 2 hours at 375 uncovered
Team Sergeant
08-02-2016, 11:00
Been wanting to do these for a while...
"Cowboy" Style Baked Beans
Navy Beans,Ground Beef, Onions, peppers, Bacon, beef stock, spices and brown sugar
Baked covered for 7 hours at 300 degrees then 2 hours at 375 uncovered
Looks nice! Where are the BBQ ribs? ;)
Brats and chicken thighs, should keep us in meat for a few days.
32741 32742
I made SOS with chorizo for breakfast. I'm surprised I haven't done this before. (No pix, I ate the evidence. ;))
Pat
I made SOS with chorizo for breakfast. I'm surprised I haven't done this before. (No pix, I ate the evidence. ;))
Pat
I guess there has not been much cooking being done out there lately, next time take that pic before you eat:) .
I guess there has not been much cooking being done out there lately, next time take that pic before you eat:) .
Yep, been kind of quiet here for a couple of months so I thought I'd spice it up. ;)
Pat
Now that fall is upon us all kinds of comfort foods running through my head, will be cooking up something soon.
Tonight I made a blueberry/lemon/banana bread with lemon glaze.
Now that fall is upon us all kinds of comfort foods running through my head, will be cooking up something soon.
Tonight I made a blueberry/lemon/banana bread with lemon glaze.
That looks outstanding! Well done!
That looks outstanding! Well done!
Thanks, it is good! :D
Now that fall is upon us all kinds of comfort foods running through my head, will be cooking up something soon.
Tonight I made a blueberry/lemon/banana bread with lemon glaze.
Looks great and it seems as if you have all your bases covered, flavor wise. Where do you get most of your recipes? I've got a bunch of blueberries and am gonna make one of these.
Looks great and it seems as if you have all your bases covered, flavor wise. Where do you get most of your recipes? I've got a bunch of blueberries and am gonna make one of these.
Well for this one I have a banana bread recipe I have used for about 25 years. Had some blueberries and I knew lemon would be a good compliment so just did it! But I will sometimes google ingredients for ideas and go for it. I like reading food blogs.
Did you make it?
White Bean Chicken Chili.
Crockpot cooked shredded chicken breasts, red onion, diced green chilis, pintos and white kidney beans with lots of cumin, some garlic, and a few dashes of cayenne pepper
Well for this one I have a banana bread recipe I have used for about 25 years. Had some blueberries and I knew lemon would be a good compliment so just did it! But I will sometimes google ingredients for ideas and go for it. I like reading food blogs.
Did you make it?
I did but am sure it was not as good as the one you made, recipe called for one loaf but I think it should have been split because it took way to long to bake and was not as moist as it should have been. I found the recipe on Pinterest.
32982
I did but am sure it was not as good as the one you made, recipe called for one loaf but I think it should have been split because it took way to long to bake and was not as moist as it should have been. I found the recipe on Pinterest.
32982
It looks good! Here's my recipe for banana bread, it is very moist. A secret to keeping it that way is to let it cool in the pan for maybe 5 minutes then wrap it in foil right away.
Basic recipe
1/2 cup butter
1 cup sugar
2 eggs
2 cups sifted flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups mashed ripe bananas
1/2 cup nuts (optional, did not use in blueberry bread)
I added: blueberries and some lemon zest
glaze:
1 lemon, zested and juiced (room temp!)
powdered sugar
Grease (with butter and flour) a loaf pan, preheat oven to 350 degrees.
Cream butter, sugar and eggs until creamy and fluffy.
Add flour, baking soda and salt mix well. Mixture will be stiff so
add 1-2 teaspoons milk when adding the the banana mixture.
I tossed some blueberries in flour added to the batter with a little
of the zest (1/2 tsp?), folding the blueberries in so as not to break
them
Put mixture into loaf pan and bake 350 degrees for 55-60 minutes or
until toothpick inserted in middle comes out clean.
Let cool completely and then mix powdered sugar, some of the lemon
zest and lemon juice to desired consistency and drizzle over the
bread.
Divemaster
11-01-2016, 13:28
Been wanting to do these for a while...
"Cowboy" Style Baked Beans
Navy Beans,Ground Beef, Onions, peppers, Bacon, beef stock, spices and brown sugar
Baked covered for 7 hours at 300 degrees then 2 hours at 375 uncovered
I would cook these in the smoker, under the ribs to catch the drippings.
I would cook these in the smoker, under the ribs to catch the drippings.
INFIDEL! :p
Pass me a plate. :D
Divemaster
11-01-2016, 17:06
INFIDEL! :p
Pass me a plate. :D
Let's put a visual to that. Here's the pork raining into a mess of baked beans.
Let's put a visual to that. Here's the pork raining into a mess of baked beans.
That looks good enough to eat! Were you going to enjoy an adult beverage with those ribs too?
PedOncoDoc
11-02-2016, 07:48
That looks good enough to eat! Were you going to enjoy an adult beverage with those ribs too?
A meal like that deserves several. :D
Divemaster
11-03-2016, 00:53
That looks good enough to eat! Were you going to enjoy an adult beverage with those ribs too?
Since I soaked those ribs in my Simple Bastard brine recipe (search this thread), naturally I had to sacrifice additional Stone Brewing Arrogant Bastard Ales to see this project through.
My philosophy is that if it's good enough to brine the meat, it's good enough to brine the cook.
Divemaster
11-03-2016, 00:55
A meal like that deserves several. :D
My doctor prescribes it, along with the advice that the recommended dosage should be exceeded. Doesn't yours?
PedOncoDoc
11-03-2016, 07:33
My doctor prescribes it, along with the advice that the recommended dosage should be exceeded. Doesn't yours?
I advise myself on issues like this. :D
Fresh-from-the-garden spinach and Italian sausage lasagna, more or less from the CIA's 6th edition NPC. I also used my Italian gravy which made the meal. I should have let it brown a little more, but I didn't. ;)
Pat
Chicken Fried Steak with Cream Gravy.
Three dip stages: baking powder, egg and buttermilk, and seasoned flour with a drizzle of buttermilk to make a course, grainy, yet dry, "batter". The last step made the flour stick better than any other recipe that I have used to date. Sirloin pounded to about 1/4" or less.
Pat
Badger52
03-27-2017, 09:30
Chicken Fried Steak with Cream Gravy.
Mmmmm. That's what that gravy should look like.
:cool:
Well not quite but it is pork. Happy Easter everyone!
33575
This is an old pal, a trusted friend I usually have the ingredients for and can tolerate the leftovers of. There are several variations. This is the one I use. I have also substituted spring mix greens for the spinach, and a good spaghetti sauce for the tomatoes. Easy stove-top comfort food.
San Francisco Joe
Ingredients
1/2 lbs ground hamburger
2 Roma tomatoes, diced (or 1C of a good spaghetti sauce)
1C Onion, chopped
2 eggs, scrambled
4 cups uncooked baby spinach (or spring mixed greens)
1/2 TSP Kosher salt
1/4 TSP ground black pepper
1/8 TSP Onion salt
1 TBS Italian seasoning
1/4 Cup Catsup
1 TBS Sour cream (if desired)
1 slice Sourdough bread
Directions
Braise hamburger in skillet with the onion. Add tomatoes (or spaghetti sauce), salt, pepper and seasonings. Reduce liquid and stir as needed. Add eggs and scramble in with the hamburger and tomatoes. Add baby spinach (greens) and reduce. When spinach is reduced and the consistency is the way you want it transfer to top a slice of sourdough bread. Top with a little catsup and a dollop of sour cream if desired and serve. Serves two well.
Three Racks of Baby Backs today here is the before and the after.
3373233733
Three Racks of Baby Backs today here is the before and the after.
3373233733
Awesome before...
....and even "awesomeer" after !
Three Racks of Baby Backs today here is the before and the after.
3373233733
Good incentive, thanks! Smoking a brisket tomorrow. A first for me.
Pat
Good incentive, thanks! Smoking a brisket tomorrow. A first for me.
Pat
Good luck with that brisket Pat, I tried one once then went back to the ribs and pork butt, a man has got to know his limitations! :D
Good luck with that brisket Pat, I tried one once then went back to the ribs and pork butt, a man has got to know his limitations! :D
I've got a trick up my sleeve. ;) But we'll see.
Pat
Team Sergeant
05-26-2017, 19:57
I just want all of you to know, that when you post BBQ pic's, I hate you.
That is all.
I know it is a lazy way of doing business... but I have been using a crock pot for my BBQ needs for several weeks. With retirement transition, job searching, and the effort to finish my degree before my final retirement date has consumed every last moment of my time...
(Well, except for the time I have allocated for surfing this god awful black hole of a bulletin board)
I take a nice pork tenderloin and give a good rub - then I put it in a crock pot with a couple tablespoons of liquid smoke, a 1/4 cup of apple cider vinegar, and a 1/4 of garden variety BBQ sauce.
I go about my day and come back a few hours later to shred it into a pot full of pulled pork. It isn't on the grill, but damn it is so good on a bun with some cole slaw.
I have done the same thing with chicken but instead of a bun and BBQ sauce I season it for shredded chicken fajitas and wrap it up in a warm flour tortilla with some feta cheese and some Pico de Gallo
...it would be much nicer to hang out by the grill with a cold road soda but I dont have the time right now
I just want all of you to know, that when you post BBQ pic's, I hate you.
That is all.
Well, I hope you hate me come Tuesday. :D The pic is my new toy. (That's not my trick.) NO, it's not on the bare deck. It's now on a bed of pavers on the deck.
Pat
Well, I hope you hate me come Tuesday. :D The pic is my new toy. (That's not my trick.) NO, it's not on the bare deck. It's now on a bed of pavers on the deck.
Pat
I have that one also. Smoked several rack of ribs; countless skirt steaks, chicken, and shrimp fajitas; steaks; and many burgers.
I have that one also. Smoked several rack of ribs; countless skirt steaks, chicken, and shrimp fajitas; steaks; and many burgers.
Any TTPs? This is my first time using an offset smoker. I ran mesquite charcoal through it twice to season it and it held the temperature well. I'm impressed so far.
Pat
Any TTPs? This is my first time using an offset smoker. I ran mesquite charcoal through it twice to season it and it held the temperature well. I'm impressed so far.
Pat
It is an easy to use grill/smoker that holds the temperature with very good results.
Plan on grilling a couple of steaks this weekend. Hum, I may throw some shrimp on too. :D
I know it is a lazy way of doing business... but I have been using a crock pot for my BBQ needs for several weeks. With retirement transition, job searching, and the effort to finish my degree before my final retirement date has consumed every last moment of my time...
(Well, except for the time I have allocated for surfing this god awful black hole of a bulletin board)
I take a nice pork tenderloin and give a good rub - then I put it in a crock pot with a couple tablespoons of liquid smoke, a 1/4 cup of apple cider vinegar, and a 1/4 of garden variety BBQ sauce.
I go about my day and come back a few hours later to shred it into a pot full of pulled pork. It isn't on the grill, but damn it is so good on a bun with some cole slaw.
I have done the same thing with chicken but instead of a bun and BBQ sauce I season it for shredded chicken fajitas and wrap it up in a warm flour tortilla with some feta cheese and some Pico de Gallo
...it would be much nicer to hang out by the grill with a cold road soda but I dont have the time right now
That's probably the best way to do a pork tenderloin, I have done them on the smoker and if you are not vigilant you will over cook them and they will be dry. They also do not have the fat content of a shoulder or butt so they will never shred like pulled pork from those cuts.
I just want all of you to know, that when you post BBQ pic's, I hate you.
That is all.
If you will give me at least 10 hours notice of being in my area I will have a whole rack set aside just for you.
Badger52
05-27-2017, 08:05
If you will give me at least 10 hours notice of being in my area I will have a whole rack set aside just for you.Pork. It's not just for Ramadan.
:cool:
Team Sergeant
05-27-2017, 12:39
Any TTPs? This is my first time using an offset smoker. I ran mesquite charcoal through it twice to season it and it held the temperature well. I'm impressed so far.
Pat
Yeah, depending on what you're smoking after so much smoke, wrap it in tinfoil and return it.
Most proteins need only a bit of smoke compared to the long low heat needed to break down the protein chains that make the meat tender.
I'm smoking a 5lb. pork butt in a Bradley original electric smoker with apple wood. I rubbed her down with honey and mustard first and then put on a generous coating of sweet and smokey rub.
I plan on a total cook time about 5hrs (roughly an hr/lb., or whenever the meat probe hits 195), with 4hrs of that being on smoke at 235 - 250 and the rest in the oven. I very much agree with what TS said on meat only able to take so much smoke. Plus it makes my house smell so damn good to finish it in the oven.:D
Badger52
05-27-2017, 14:22
Most proteins need only a bit of smoke compared to the long low heat needed to break down the protein chains that make the meat tender.What a great nugget, right there.
I haven't had this in a long time so this is on the brunch menu for today. Don't knock it until you've tried it...they eat The hell out of this in the Hawiian Islands. The link below is a pretty good article and recipie. If you like a little spicy use spicy spam. If you don't have fish sauce just drive on without it. Health food it is not. Comfort food it is.
https://eatingrichly.com/spam-eggs-and-rice/
Badger52
05-29-2017, 13:14
I haven't had this in a long time so this is on the brunch menu for today. Don't knock it until you've tried it...they eat The hell out of this in the Hawiian Islands. The link below is a pretty good article and recipie. If you like a little spicy use spicy spam. If you don't have fish sauce just drive on without it. Health food it is not. Comfort food it is.
https://eatingrichly.com/spam-eggs-and-rice/YES! :lifter
Team Sergeant
05-29-2017, 13:43
Spam is very bad for your health.
Two reasons I would not eat it, it's processed meat, second reason, its processed meat.
Learn to eat "fresh"..... like sausage, get a meat grinder and make your own, fresh. (Trust me its not rocket science.)
Or indulge very rarely.
Spam is right up there with terrible foods like "sugar water" (soda). The chain needs to be broken with these foods, do not eat/drink them.
Yeah, depending on what you're smoking after so much smoke, wrap it in tinfoil and return it.
Most proteins need only a bit of smoke compared to the long low heat needed to break down the protein chains that make the meat tender.
"Do you hate me now?" :D
I sorta did what you suggested. I smoked the brisket flat with mesquite charcoal for 3 hours and then "wrapped" it in a Ziploc bag and put it in the SV oven for 24 hours.
The rest of my immediate family lives in Texas and they always brag about their briskets (and they are great), this was better by far! :lifter
Served with potato salad and corn on the cob.
Reality check: We watched Taking Chance before dinner, though. It is Memorial Day, not National BBQ day!
Salute all! Hug your family.
Pat
ETA: Temps were 200° in the smoker and 155° in the SV.
"Do you hate me now?" :D
I sorta did what you suggested. I smoked the brisket flat with mesquite charcoal for 3 hours and then "wrapped" it in a Ziploc bag and put it in the SV oven for 24 hours.
The rest of my immediate family lives in Texas and they always brag about their briskets (and they are great), this was better by far! :lifter
Served with potato salad and corn on the cob.
Reality check: We watched Taking Chance before dinner, though. It is Memorial Day, not National BBQ day!
Salute all! Hug your family.
Pat
ETA: Temps were 200° in the smoker and 155° in the SV.
Glad that came out to your liking, looks perfect to me. It's hard for me to maintain a low temp in my smoker but I have the 225-230 range dialed in so I am gonna stick with the ribs.
Glad that came out to your liking, looks perfect to me. It's hard for me to maintain a low temp in my smoker but I have the 225-230 range dialed in so I am gonna stick with the ribs.
This was my first cook on the Okie Joe's smoker. Like Joker said above, it was easy to control and held 200° the whole 3 hours.
For lunch today I made Smoked Brisket Tacos with chipotle pepper sauce.
Pat
Spam is very bad for your health.
Two reasons I would not eat it, it's processed meat...
...Spam is right up there with terrible foods like "sugar water" .(soda). The chain needs to be broken with these foods, do not eat/drink them.
And the same with cigars, alcohol, and most household chemicals, milk from cows fed hormones and a host of other bad for you stuff like...eggs (Or are they "good" again now?). LoL. I will readily admit that lab rats fed an exclusive diet of spam eggs and rice would probably became obese and have health problems. But I'd wager that a meal once in a while probably won't cause premature mortality.
And on that note, I might just make some Musubi next week!
use spicy spam. Comfort food it is.
https://eatingrichly.com/spam-eggs-and-rice/
I prefer Amour Treet, but that's just because that's what mama made for dinner. ;) :D
Pat
I prefer Amour Treet, but that's just because that's what mama made for dinner. ;) :D
Pat
I really didn't see any of that while on the Islands, however I no shit saw PALLET LOADS of Spam on the floor at COSTCO. Always there, every time.
I really didn't see any of that while on the Islands, however I no shit saw PALLET LOADS of Spam on the floor at COSTCO. Always there, every time.
I was in Oklahoma, not Hawaii. ;) Treet with eggs and grits.
Pat
And don't take my last comment as me being a Spam snob and accusing you Treet-Eaters of being low-brow.
rsdengler
05-31-2017, 04:46
And don't take my last comment as me being a Spam snob and accusing you Treet-Eaters of being low-brow.
LOL...SPAM, SPAM, SPAM...Reminds me of that Monty Python Skit....:o Anything with eggs sounds good to me, with a little hot sauce, veggies from my garden. But I am not much of a meat eater...so I would have to skip it...but enjoy, you Spam Snob...Ha....;)
Team Sergeant
06-01-2017, 23:32
I really didn't see any of that while on the Islands, however I no shit saw PALLET LOADS of Spam on the floor at COSTCO. Always there, every time.
LOL, yeah, enjoy.
;)
aH.... Spam - the 40 ounce malt liquor of meat
Scrumptious
Processed
Assorted
Meat
The official food of "I just dont give a fuck any more"
bblhead672
06-02-2017, 13:18
aH.... Spam - the 40 ounce malt liquor of meat
Scrumptious
Processed
Assorted
Meat
The official food of "I just dont give a fuck any more"
Spam lovin' girls
rsdengler
06-02-2017, 13:49
Spam lovin' girls
Now that's just wrong...LOL....:D That's a lot of freakin SPAM eating.....Wow!
...bblhead672, you should go do some public service work to atone for what you have done here today.
Team Sergeant
06-02-2017, 21:23
...bblhead672, you should go do some public service work to atone for what you have done here today.
I agree. And my attorney will be sending you the bill for the acid eye wash I had to undergo because of your posts.
That's why I'm a Treet guy. No acronym or eye wash needed:
Gentleman, bblhead672 is at heart a squid, on subs no less, what else would you expect. Those spam affectionados are release queen Angles awaiting port call.
Spam lovin' girls
Not eating that.
rsdengler
06-03-2017, 13:45
...bblhead672, you should go do some public service work to atone for what you have done here today.
bblhead672...I have the perfect atonement for making us go "screaming into the night" with that photo. For your public service, you will play "Pool Boy" to those buxom babes ( that is a stretch) and you will have to rub them all down with suntan oil....I will supply the 55 gallon drums of suntan oil....LOL:munchin
bblhead672
06-05-2017, 07:11
Gentleman, bblhead672 is at heart a squid, on subs no less, what else would you expect. Those spam affectionados are release queen Angles awaiting port call.
Even 30 years later...guilty as charged. However, I never could drink enough to cross that threshold no matter how many days under the sea has passed.
Same with getting tattoos.
Sorry for all the pain and suffering caused, and for Billy L-bach - any early drinking required as a result. :D
Golf1echo
06-21-2017, 06:58
In case your traveling through Woodland Park you may find some goodness at the Doughnut Mill. One of those rare places that has been there for decades and if doughnuts aren't your thing then maybe some biscuits and gravy or a pot of gravy to go ( $20.00). Now I didn't make them but I did have to wrestle, with both hands one out and down just so I could close the box. Note the gallon of milk for scale and washing down the massive goodness. :D
Donut Mill rocks!!! A must-visit on your way through the mountains. A bit unfair though as you could be accused of "Baiting" with the size of the donuts there. The "big-uns" can't resist. :eek:
Team Sergeant
06-21-2017, 12:52
Looks like "police bait" if I ever saw it.........
Divemaster
06-22-2017, 18:34
I'll see your Spam (and pretend I didn't see the Spam eaters), and raise you 19 pounds of dry rubbed pork butt. For you Spam-eater groupies, it's not what you think.
I'll see your Spam (and pretend I didn't see the Spam eaters), and raise you 19 pounds of dry rubbed pork butt. For you Spam-eater groupies, it's not what you think.
Both cheeks, I see. Where's the tail? :confused: :D ;)
Pat
Divemaster
06-22-2017, 19:20
Both cheeks, I see. Where's the tail? :confused: :D ;)
Pat
IIWUYAYK :D
Divemaster
06-22-2017, 21:23
Both cheeks, I see. Where's the tail? :confused: :D ;)
Pat
And I sentence you to 10 years of a Spam musubi diet from Honolulu ABC stores, without ever seeing the beach or ocean (aggravating circumstances). Only our judge here can reduce the sentence.
And I sentence you to 10 years of a Spam musubi diet from Honolulu ABC stores, without ever seeing the beach or ocean (aggravating circumstances). Only our judge here can reduce the sentence.
I don't eat Spam! I'm the Treet guy. :p I'm still working my way through your acronym. But if it's mean, I won't give you my great-grand-mother's recipe for pigtail confit.
Pat
Now for something completely on subject: Was watching Guys Grocery Games last weekend and one of the guys made a white BBQ sauce for fried chicken. I've never heard of white BBQ sauce. Found a recipe and made some. I let it sit a couple of days and fried up some chicken tonight to try it. It's great!. It's not a coating but just a topping or dipping sauce.
The recipe I found on Sourthern Living (http://www.southernliving.com/food/how-to/a-north-alabama-favorite-white-bbq-sauce)
White Privilege BBQ Sauce (I may have tampered with the name a little)
1 1/2 cups mayonnaise
1/4 cup white wine vinegar
1 garlic clove, minced
1 tablespoon coarse ground pepper
1 tablespoon spicy brown mustard
1 teaspoon sugar
1 teaspoon salt
2 teaspoons horseradish
Stir 'em together and give them time to get acquainted.
Pat
miclo18d
06-23-2017, 05:30
We do a dinner with some friends once a month and each couple has either 1st course, app/soup, or (host) main/dessert. We do a rotation depending on who is hosting. The dinners are themed by the host couple (i.e. All about Pinot, Italian food and wine, old world wine meets new world food, etc)
We have 1st course and are making:
Duck confit crepes with a cherry gastrique
I'm making them tonight, serving on Saturday, and I will post pics on Sunday.
(Duck confit was pre-made, obviously)
Team Sergeant
06-23-2017, 12:07
We have 1st course and are making:
Duck confit crepes with a cherry gastrique
I'm making them tonight, serving on Saturday, and I will post pics on Sunday.
(Duck confit was pre-made, obviously)
Duck confit....... made my mouth water....... I've made this a few times... incredible taste.
We do a dinner with some friends once a month and each couple has either 1st course, app/soup, or (host) main/dessert. We do a rotation depending on who is hosting. The dinners are themed by the host couple (i.e. All about Pinot, Italian food and wine, old world wine meets new world food, etc)
We have 1st course and are making:
Duck confit crepes with a cherry gastrique
I'm making them tonight, serving on Saturday, and I will post pics on Sunday.
(Duck confit was pre-made, obviously)
I'll be over at 1700 to test them!
miclo18d
06-23-2017, 17:25
Duck confit....... made my mouth water....... I've made this a few times... incredible taste.
Any pointers Top? I was just going to keep it simple. Going to roll the crepes and cut them like a sushi roll and plate a few pieces per person with cherry gastrique circling the plate, and a few cherrries on top of the pile. Maybe garnish with some mint leaves? Serving with a Pinot.
I'll be over at 1700 to test them!:D
Team Sergeant
06-24-2017, 07:36
Confit is a cooking method, anything can be confit'ed. The only advice is low and slow. This cooking method takes time. Hopefully you're using duck fat to cook with? And if so make sure you save it and use it to prepare fries or hash browns etc.
Chairborne64
06-25-2017, 16:40
Smoked a nice brisket today. About 5 hours on the smoker got it up to 160. Pulled it off wrapped in foil and added some good bourbon and beef broth. Back on the smoker for another 1-1/2 hours. Up to about 200. Wrapped in a towel and placed in a cooler (without ice) for another hour to rest. Incredible.
miclo18d
06-25-2017, 17:19
Here was the final product!
Very tasty!
Smoked a nice brisket today. About 5 hours on the smoker got it up to 160. Pulled it off wrapped in foil and added some good bourbon and beef broth. Back on the smoker for another 1-1/2 hours. Up to about 200. Wrapped in a towel and placed in a cooler (without ice) for another hour to rest. Incredible.
Sounds like you had success. How large a brisket was it and what temp did you maintain throughout the smoke? I have only done 1 brisket and was not all that happy with the results.
Here was the final product!
Very tasty!
Show off! :D
Pat
Has anyone on here ever tried a "completo"? It's a popular hot dog in Chile. I was there last summer and sort of made one from scratch. Very tasty and I might try to make one again real soon!
Speaking of hot dogs, I made a "Michigan" a few weeks ago that was really good. You can buy the special sauce at most mainline grocery stores (it's probably produced en masse in Michigan), steam the buns, boil the hot dogs, and serve it with mustard and chopped onions. I think it fits very well as a lunch dish!!
rsdengler
06-27-2017, 04:49
Wow...Thanks, and all I have is a bowl of Cheerios.....:)
I'll even fork out some money if one of you would gladly make me one of those nice meals and send it my way.....except for "Spam":p
The berries are in and I have me a 10# box, made some pie filling today. They are really big and sweet. Will also make some syrup and freeze a bunch of whole berries.
33951 33950
Badger52
07-11-2017, 10:56
The berries are in and I have me a 10# box, made some pie filling today. They are really big and sweet. Will also make some syrup and freeze a bunch of whole berries.
Save enough to actually put IN the pancakes! (I'll be right down.)
:D
Save enough to actually put IN the pancakes! (I'll be right down.)
:D
Trust me we will. :D
doctom54
07-11-2017, 15:00
Catfish freshly caught from the river out back of the house, rolled in cornflour and fried. Fresh tomatoes from the garden and baked potato wedges.
Have all these blueberries so I thought better do something with them, the bars were pretty good so I decided I better get another 10# of berries. Badger52 give me a heads up when you are gonna come down.
33993
blue02hd
07-23-2017, 08:37
https://www.facebook.com/buzzfeedtasty/videos/1813503292235645/?fref=mentions&pnref=story
Just finished off the left overs from last weeks recipe experiment. Really worth a go if you like pork tacos. I cooked at 250 for 3.5 hours instead of the recommended 350 for 1 hour. Used 3 extra metal skewers to keep the tower from falling over. Was REALLY nice!
https://www.facebook.com/buzzfeedtasty/videos/1813503292235645/?fref=mentions&pnref=story
Just finished off the left overs from last weeks recipe experiment. Really worth a go if you like pork tacos. I cooked at 250 for 350 degrees instead of the recommended 350 for 1 hour. Used 3 extra metal skewers to keep the tower from falling over. Was REALLY nice!
Looks really good and pretty simple, that method probably renders the fat out of that pork shoulder pretty good. Thanks!
Looks really good and pretty simple, that method probably renders the fat out of that pork shoulder pretty good. Thanks!
Thanks for that, blue. Looks like I'm going to have to try it this week. I have a picnic roast that looks fatty enough to be good. ;)
Pat
https://www.facebook.com/buzzfeedtasty/videos/1813503292235645/?fref=mentions&pnref=story
I cooked at 250 for 350 degrees instead of the recommended 350 for 1 hour.
Need a clarification: What was the time? Trying this tomorrow.
Pat
blue02hd
07-26-2017, 05:29
I meant to say 250 degrees for 3.5 hours. Silly fingers! I had meat sweats as I was typing the original post.
Rumblyguts
07-26-2017, 15:00
Our daughter has always had an interest in cooking; Chopped, Cupcake Wars, etc. are staples on TV. A couple years ago we gave her some professional cooking lessons as a Christmas gift. She's enjoyed cooking for us, but things are really taking off.
This summer, she put together a list of countries and regions with the intent to cook from one area per month. Well, she and we enjoy it so much that her 6th grade brother has joined in with preparing his own (with mom's help) meals as well. Over the past month, we've had meals from Hawaii, France, Morocco, China and Brazil. Each kiddo makes a meal complete with a Powerpoint and regional music while we eat. They're making some good food, and judging from the smiles on their faces, some good fun. It's just something that they want to do :)
France: ratatouille, chicken francese, madelines (shaped as Star Wars charachters...hey, the chef is a 6th grade boy :p This was a yummy meal!
China: Marinated chicken, handmade eggrolls, hand made sweet wontons
Brazil: Brazilian Chicken A Mineira, Po de Queijo (cheese bread), and Beijinho de Coco (coconut candy, super sweet)
Morocco: citrus shrimp, couscous w/vegetables and gold raisins, dill sauce and sfenj (basically donuts) So yummy!
https://www.facebook.com/buzzfeedtasty/videos/1813503292235645/?fref=mentions&pnref=story
Just finished off the left overs from last weeks recipe experiment. Really worth a go if you like pork tacos. I cooked at 250 for 3.5 hours instead of the recommended 350 for 1 hour. Used 3 extra metal skewers to keep the tower from falling over. Was REALLY nice!
Well, I had to do a little re-engineering. I switched from the Pisa School to the Egyptian School. I think I'll do it on a rotisserie spit next time.
I thought the roast was boneless but it wasn't, so I made pork stock, too. It was a big bone so I'm going to save it for making a remouillage (a procedure that I just learned making the stock and a word that I can't pronounce).
The outcome was very tasty. Besides the ancho chili, I used hot chili powder that we bought in Hatch, NM. I'll use more next time for a little more heat and probably add a little minced garlic for personal taste.
Over all, it's a relatively easy meal except for that stacking thing.
Pat
Team Sergeant
07-27-2017, 13:38
Well, I had to do a little re-engineering. I switched from the Pisa School to the Egyptian School. I think I'll do it on a rotisserie spit next time.
I thought the roast was boneless but it wasn't, so I made pork stock, too. It was a big bone so I'm going to save it for making a remouillage (a procedure that I just learned making the stock and a word that I can't pronounce).
The outcome was very tasty. Besides the ancho chili, I used hot chili powder that we bought in Hatch, NM. I'll use more next time for a little more heat and probably add a little minced garlic for personal taste.
Over all, it's a relatively easy meal except for that stacking thing.
Pat
remouillage
us chefs just call it a second stock........ ;)
Not sure I'd take the time and effort to make a second stock unless I had a lot, and I mean a lot of bones.
Do you roast your bones before making the stocks?
Team Sergeant
07-27-2017, 13:39
Our daughter has always had an interest in cooking; Chopped, Cupcake Wars, etc. are staples on TV. A couple years ago we gave her some professional cooking lessons as a Christmas gift. She's enjoyed cooking for us, but things are really taking off.
This summer, she put together a list of countries and regions with the intent to cook from one area per month. Well, she and we enjoy it so much that her 6th grade brother has joined in with preparing his own (with mom's help) meals as well. Over the past month, we've had meals from Hawaii, France, Morocco, China and Brazil. Each kiddo makes a meal complete with a Powerpoint and regional music while we eat. They're making some good food, and judging from the smiles on their faces, some good fun. It's just something that they want to do :)
France: ratatouille, chicken francese, madelines (shaped as Star Wars charachters...hey, the chef is a 6th grade boy :p This was a yummy meal!
China: Marinated chicken, handmade eggrolls, hand made sweet wontons
Brazil: Brazilian Chicken A Mineira, Po de Queijo (cheese bread), and Beijinho de Coco (coconut candy, super sweet)
Morocco: citrus shrimp, couscous w/vegetables and gold raisins, dill sauce and sfenj (basically donuts) So yummy!
Looks great!
(I think you have a chef in the making!)
Do you roast your bones before making the stocks?
Yes, I do.
Pat
Team Sergeant
07-27-2017, 13:56
Yes, I do.
Pat
And I'm thinking that that goodness is all gone when you do the first stock........ I've made hundreds of gallons of stock but never twice from the same bones.
And I'm thinking that that goodness is all gone when you do the first stock........ I've made hundreds of gallons of stock but never twice from the same bones.
Thanks, TS. I won't waste my time then.
Pat
Team Sergeant
07-27-2017, 14:14
While in culinary school we usually made 35 gallons of stock every 4-5 days. Took one student quite some time to prep, roast and fill the stock pot. Hell the sachet was the size of a baseball. We used veal bones, they are the best bones out there for many reasons.
I enjoyed making the stock cause the next days students had to empty and clean the stockpot and store the stock. ;)
(1VB)compforce
07-27-2017, 16:00
And I'm thinking that that goodness is all gone when you do the first stock........ I've made hundreds of gallons of stock but never twice from the same bones.
I make a second batch of stock every time, it's really weak but I don't use it like stock, I use it as a base instead of water for the next batch. It gives more concentrated flavor to your stock than plain water.
Was saving for the book, but I'll give it up here, probably best case anyway.
Fennel bulbs. MF's for the novice, but rock star additive for any dish if cooked correctly.
So here is the drill, forget everything you know about cooking fennel.....as the real result you are looking for is ear lobe tender sexiness!
! whole bulb 8th. Place in a ceramic bowl, add EVO and while adding be attentive with add most on the cuts. Cover with plastic wrap, mike for 6 mikes. let cool in the cover bowl for how ever long it takes.
Side bennie, Fennel oil.
blue02hd
07-28-2017, 04:49
Was saving for the book, but I'll give it up here, probably best case anyway.
Fennel bulbs. MF's for the novice, but rock star additive for any dish if cooked correctly.
So here is the drill, forget everything you know about cooking fennel.....as the real result you are looking for is ear lobe tender sexiness!
! whole bulb 8th. Place in a ceramic bowl, add EVO and while adding be attentive with add most on the cuts. Cover with plastic wrap, mike for 6 mikes. let cool in the cover bowl for how ever long it takes.
Side bennie, Fennel oil.
PENN Brother,
Hot Mic! Hot Mic! We can hear you!
bblhead672
07-28-2017, 07:48
Weekend guests requested what I'm making today: Chicken and andouille sausage gumbo.
Weekend guests requested what I'm making today: Chicken and andouille sausage gumbo.
What time is supper? :D
That's good stuff!
rsdengler
07-28-2017, 10:59
Weekend guests requested what I'm making today: Chicken and andouille sausage gumbo.
What time is supper? :D
That's good stuff!
Hey, don't forget about me, I am tired of cooking dinner and I love gumbo...;)
bblhead672
07-28-2017, 14:19
Hey, don't forget about me, I am tired of cooking dinner and I love gumbo...;)
I may need a bigger gumbo pot! :D
It's hard to find a Tri-Tip in this area, none of the regular grocery stores carry them.
The local meat locker however was able to procure one for me kind of pricey but it was like eating the best prime rib I ever had. Apple wood smoked for 75 minutes at 240 degrees, put it to rest for 30 minutes then carved it. Served it up with Mock Cracker Barrel Hash Brown Casserole and garden fresh green beans, warm Southern Peach Cobbler brought up the rear.
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. . . it was like eating the best prime rib I ever had.
Looks great! Yeah, I call it a "Poor man prime rib".
Pat
Looks great! Yeah, I call it a "Poor man prime rib".
Pat
I actually prefer it to prime rib no waste and perhaps just a bit firmer texture. What do you have to pay a # out your way? This was nearly $9 per. From what I gather you only get this cut off of the older cattle I guess most of the beef we get at the store here is not mature enough.
I actually prefer it to prime rib no waste and perhaps just a bit firmer texture. What do you have to pay a # out your way? This was nearly $9 per. From what I gather you only get this cut off of the older cattle I guess most of the beef we get at the store here is not mature enough.
My wife buys them at Smart and Final, bagged for restaurants, containing about 7 tri-tips. They are between $3 to $4 a pound usually. They are far more popular out here in the West so more readily available. We had so many that I cut one into steaks.
Pat
Team Sergeant
08-05-2017, 19:07
It's hard to find a Tri-Tip in this area, none of the regular grocery stores carry them.
The local meat locker however was able to procure one for me kind of pricey but it was like eating the best prime rib I ever had. Apple wood smoked for 75 minutes at 240 degrees, put it to rest for 30 minutes then carved it. Served it up with Mock Cracker Barrel Hash Brown Casserole and garden fresh green beans, warm Southern Peach Cobbler brought up the rear.
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Ahh the look of "perfection"........ I can smell and taste it from here......
craigepo
08-06-2017, 17:34
It's hard to find a Tri-Tip in this area, none of the regular grocery stores carry them.
The local meat locker however was able to procure one for me kind of pricey but it was like eating the best prime rib I ever had. Apple wood smoked for 75 minutes at 240 degrees, put it to rest for 30 minutes then carved it. Served it up with Mock Cracker Barrel Hash Brown Casserole and garden fresh green beans, warm Southern Peach Cobbler brought up the rear.
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That's my favorite cut to smoke. I have about 20 different rubs in the pantry, but have found salt and pepper work really well on a tri-tip.
Team Sergeant
08-06-2017, 17:51
That's my favorite cut to smoke. I have about 20 different rubs in the pantry, but have found salt and pepper work really well on a tri-tip.
And my fav, for many cuts, is salt, pepper and garlic....... I usually keep a mix handy in a ziplock bag.
keeping it simple today... jambalaya - but using smoked turkey links instead of andouille
the tri-tip looks good; I have been getting them from the commissary. Instead of cooking it whole, I have been slicing them into cutlets and cooking them like little new York strip steaks
the family love tri-tip steak cutlets !!!
mark46th
08-11-2017, 21:00
These are ribs made using the Team Sergeant method. Cook the ribs in your usual manner. Cut them into individual ribs, coat them in Kraft Original BBQ sauce. Place them on a hot grill, turning often. Keep an eye on them so they don't burn and to extinguish the inevitable flare ups... Deeelish!!!
"Do you hate me now?" :D
I sorta did what you suggested. I smoked the brisket flat with mesquite charcoal for 3 hours and then "wrapped" it in a Ziploc bag and put it in the SV oven for 24 hours.
The rest of my immediate family lives in Texas and they always brag about their briskets (and they are great), this was better by far! :lifter
Served with potato salad and corn on the cob.
Reality check: We watched Taking Chance before dinner, though. It is Memorial Day, not National BBQ day!
Salute all! Hug your family.
Pat
ETA: Temps were 200° in the smoker and 155° in the SV.
OK, tonight I smoked another 1/3 of the brisket but in reverse order. I SVed it for 24 hours then smoked it for 3. Terrible! It was dry and one of the worst briskets I've ever had. I still have 1/3 left and I will do it the way I did it the first time. That will let me know if it's the cooking method or the time in the freezer that's the problem.
Pat
BigJimCalhoun
09-04-2017, 07:03
Going to make tequila lime wings today if I can find a place got get tequila. We don't really drink at our house and the liquor stores are closed, evidently, in Texas on Sundays.
Old school butchering techniques, utilizing only a once good knife and mallet. The trick to splitting down the center of the chine, or backbone is a solid and certain 1st strike swiftly delivered. No pussyfooting around. Removing the silver skin, or facia properly yields the add bonus of Lamb Capriccio, one of tonights specials.
Old school butchering techniques, utilizing only a once good knife and mallet. The trick to splitting down the center of the chine, or backbone is a solid and certain 1st strike swiftly delivered. No pussyfooting around. Removing the silver skin, or facia properly yields the add bonus of Lamb Capriccio, one of tonights specials #dfloretrestaurant
Was that 1st strike too swift or too solid? :D
That a poorly made knife, as for the strike:lifter
9# Pork Shoulder about to meet it's Waterloo.
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My bride cooked her first batch of Mince tonight, I may be a bit biased but I think it was very good. The dish included tatties and neeps and was quite satisfying.
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Team Sergeant
11-28-2017, 19:20
Nice!
(Seriously, what’s not satisfying about meat and potatoes? What are those orange things?)
And my fav, for many cuts, is salt, pepper and garlic....... I usually keep a mix handy in a ziplock bag.
My grandmother cooked every cut of meat with salt, pepper, garlic and oregano and rubbed with good olive oil. Anything she made was heavenly...her roasts were to die for. My cousins and I talk about them to this day. Ours come out good...but not like gram's!
I accidentally hit this thread and you boys were talking about tri-tips. I first found out about tri-tips 30 years ago while visiting a rigger friend living in Cali an hour north of LA. We visited a week and must have had 3 or 4 tri-tips and I loved then grilled or smoked.
I got back to Wisconsin and talked to a couple butchers and if I recall, they never heard of such a thing. This thread makes me want to check out the area butchers in TN. I am sure buy now they have heard of them.
On a subsequent trip 20 years ago I went down and bought some for a treat for their family. I did the grilling this time and made them tougher than shoe leather. I should have pulled them off when the chef told me to.
For someone who only grills I think I will learn more things on this thread.
I accidentally hit this thread and you boys were talking about tri-tips. I first found out about tri-tips 30 years ago while visiting a rigger friend living in Cali an hour north of LA. We visited a week and must have had 3 or 4 tri-tips and I loved then grilled or smoked.
Santa Maria by any chance? They rescued this cut of meat and developed a whole BBQ style for it.
Pat
Santa Maria by any chance? They rescued this cut of meat and developed a whole BBQ style for it.
Pat
El Rio, but I have no idea where Santa Maria is, but kudos to them for their work in the process. I have to try to find a local butcher in middle Tennessee. Maybe take a Google link describing it so he can rescue one for me. :o
Dinner at home.....Seared Rare Venison, Asian Salad, Cashews, Sriracha Sauce. Wine: The Pinto Project Ca. $10
This was harvested by the same guy who dropped the 519" point Bull Elk.
Got my pressure cooker today and after giving it a pressure test I made my first two things. Hard boiled eggs, not exactly rocket science but ya gotta start somewhere, the eggs were perfect. Then I made Rice Pudding which came out really well, my wife said it was very good but that she did not particularly care for it. It was not something she grew up with but I did and I will be enjoying it in the coming days.
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El Rio, but I have no idea where Santa Maria is,
Santa Maria is about an hour and a half norther. :D
My mother made custard when I was a kid, 55 years later I finally made my own in the pressure cooker. It turned out really well. I also made a breakfast casserole in it this morning and Mongolian Beef the other night, all very good.
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bblhead672
02-12-2018, 10:10
White chili.
Valentines Day fare for my bride, Lasagna and Cheesecake. Both cooked in my pressure pot, I really like using it.
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A day late I know however I was very pleased with the results. Cooked entirely in my Pressure Pot. The meat was under pressure for 85 minutes and the vegetables for 5. Veggies could have cooked for less time and I will note that for future reference. I have had this cooker for a month now and am very happy with the results.
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Looks good! May have to consider getting one of those.
Looks good! May have to consider getting one of those.
I got hooked on them watching those early morning infomercials, the one on tv was too pricey, I have an Instant Pot I use mine all the time. I have done a full rack of ribs and cheesecake in mine, pasta dishes are really east too and it makes great rice pudding. Worth looking into. Hope you are doing fine!
I got hooked on them watching those early morning infomercials, the one on tv was too pricey, I have an Instant Pot I use mine all the time. I have done a full rack of ribs and cheesecake in mine, pasta dishes are really east too and it makes great rice pudding. Worth looking into. Hope you are doing fine!
Thanks for that info, will check it out! Doing well, hope you are too!
bblhead672
03-19-2018, 08:57
I got hooked on them watching those early morning infomercials, the one on tv was too pricey, I have an Instant Pot I use mine all the time. I have done a full rack of ribs and cheesecake in mine, pasta dishes are really east too and it makes great rice pudding. Worth looking into. Hope you are doing fine!
Which Instant Pot model did you get?
Which Instant Pot model did you get?
I have the 6 qt. 9 in 1. Bought it directly from Instant Pot, free shipping and 10.00 cheaper than anyone else. I read a lot of the reviews before settling on IP. There is no shortage of recipes on the web to work from.
bblhead672
03-19-2018, 11:37
I have the 6 qt. 9 in 1. Bought it directly from Instant Pot, free shipping and 10.00 cheaper than anyone else. I read a lot of the reviews before settling on IP. There is no shortage of recipes on the web to work from.
Thanks. How long does it take to bleed off the pressure when cooking time completed?
Thanks. How long does it take to bleed off the pressure when cooking time completed?
There is a natural bleed down which could take up to 20 minutes, the manual bleed takes perhaps a minute with lots of steam coming out. If I wait 7 minutes after the pressure cook is finished then do a manual bleed it does not take all that long, less than a minute.
Mi Esposa, made Chicken Paramginna, which is the best I’ve ever had! Could not think of a better way to break in my new EDC from CR , the large Inkosi.
Mi Esposa, made Chicken Paramginna, which is the best I’ve ever had! Could not think of a better way to break in my new EDC from CR , the large Inkosi.
I hope that's on the menu when we come out your way to dine.
cb, Mi casa su casa, whatever you like, it would be my pleasure.
The Mrs. made the Soda Bread and I did the rest, it could not have been any better. Did the whole meal minus the bread in my Instant Pot.
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The Mrs. made the Soda Bread and I did the rest, it could not have been any better. Did the whole meal minus the bread in my Instant Pot.
#1 daughter prepared the same simple Irish Sunday Meal of taters, carrots, cabbage, and corned beef in her trusty crock-pot.
I even managed to grab the leftovers on the way out the door. :lifter
A reminder for those not endowed with Irish heritage..
If you are not IRISH but celebrate St Patrick's Day you are misappropriating Irish Culture.
Now,, Buy a round and I'll see if I can forgive you, you bloody racist bastard(S)
🍀🍀
A Bit of non-Irish Fun (https://www.facebook.com/Celtic.Nordic.Royalty/videos/1198562913633155/?t=2)
PedOncoDoc
03-18-2019, 07:30
If you are not IRISH but celebrate St Patrick's Day you are misappropriating Irish Culture.
Rumor has it, Elizabeth Warren is 1/1024th Irish, too, and proudly embraces her Irish heritage....
Easter made me think of the Easter Bunny. So that's what we had for dinner. Made rabbit stew (French-style) the day before Easter then let it sit in the fridge overnight and heated it up the next day . Served it over rice.
It surprised the hell out of my wife who had never eaten rabbit before. She couldn't stop saying how good it was and now wants to try other recipes.
Too bad that it is so much more expensive than chicken.. it is a much tastier meat IMHO.
...it is a much tastier meat IMHO.
I am of that opinion as well. It's really good in stews and brown gravies over rice. Some of my favorite hunting as well. Sounds like you had a great meal....
I am of that opinion as well. It's really good in stews and brown gravies over rice. Some of my favorite hunting as well. Sounds like you had a great meal....
It was very good. Going to put it on the menu. It was the first time that I've had rabbit in probably 30 years. My dad didn't hunt, but he got me a shotgun when I was in HS and I went small game hunting by myself periodically. After joining the Army I pretty much stopped small game hunting.. so no more rabbits.
It's only been a few years since I've checked in (a move and kids will reorder priorities....)
In no particular order:
Beef chow mein
Korean black bean noodles and spring rolls
Beef pad see ew
Dom Yum soup with shrimp, panang curry with beef, jasmine rice, and chicken larb salad
chicken pad thai with paw pia tod
green curry with chicken and rice - Auntie Daeng's recipe
Well, looks like I've screwed up some how and can't upload pictures....it's late, so you'll just have to use imagination :rolleyes:
It's only been a few years since I've checked in (a move and kids will reorder priorities....)
In no particular order:
Beef chow mein
Korean black bean noodles and spring rolls
Beef pad see ew
Dom Yum soup with shrimp, panang curry with beef, jasmine rice, and chicken larb salad
chicken pad thai with paw pia tod
green curry with chicken and rice - Auntie Daeng's recipe
Well, looks like I've screwed up some how and can't upload pictures....it's late, so you'll just have to use imagination :rolleyes:
If nothing else it sounds real good! :D
Chairborne64
05-20-2019, 10:47
A day late but I made a great pot roast in my dutch oven on my Big Green Egg yesterday.
Between Memorial Day services and near constant rain, we smoked some ribs.
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A day late but I made a great pot roast in my dutch oven on my Big Green Egg yesterday.
I only recently had the idea to use a Dutch oven in a grill. We're exploring emergency back-up plans so I baked some bread in a DO in our gas grill. Actually came out better than when it's baked in the house oven. It may become our go-to baking oven this summer.
Baked shrimp, it’s what’s for dinner since I’m alone. Had some roasted asparagus as well. And a stuffed artichoke thanks to my cousin's curbside pickup service
Baked shrimp, it’s what’s for dinner since I’m alone. Had some roasted asparagus as well. And a stuffed artichoke thanks to my cousin's curbside pickup service
A picture is indeed worth a thousand words, looks good enough to eat!
A picture is indeed worth a thousand words, looks good enough to eat!
It is one of my all time favorites!
Melt a stick of butter, crush 3-ish cloves of garlic and pour into a 9x13. Slice lemons fairly thin to cover the bottom of the dish and top with raw jumbo shrimp. Sprinkle with Italian seasoning mix and bake at 350 for 15 minutes. Voila! Shrimp come out perfectly cooked. You can pour this over pasta or eat as is with some crusty bread to sop up all that buttery lemony sauce. :lifter
Molasses Cookies, I was bored and going distance crazy.
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