Who's making what today?

[PSM]

Barley beef vegetable soup made yesterday and eaten tonight (makes it better for some reason). Just my old vegetable beef soup recipe with barley instead of potatoes. Love it and it freezes better than soup with potatoes (and I'm not a big fan of potatoes in soups anyway).

Pat

[Team Sergeant]

Originally Posted by PSM

Barley beef vegetable soup made yesterday and eaten tonight (makes it better for some reason). Just my old vegetable beef soup recipe with barley instead of potatoes. Love it and it freezes better than soup with potatoes (and I'm not a big fan of potatoes in soups anyway).

Pat

Wow, never tried potato leek soup?

[PSM]

Originally Posted by Team Sergeant

Wow, never tried potato leek soup?

I do like potato soups it's just that they don't freeze well and we freeze leftovers for camping. The barley is a good substitute for the vegetable/beef soup.

Pat

[cbtengr]

Originally Posted by PSM

Barley beef vegetable soup made yesterday and eaten tonight (makes it better for some reason). Just my old vegetable beef soup recipe with barley instead of potatoes. Love it and it freezes better than soup with potatoes (and I'm not a big fan of potatoes in soups anyway).

Pat

That sounds really good, I am sure it is a bit more substantial than the Campbells Vegetable Beef my mother fed me back in the 60's, as I recall though the "barley" was the best part. A kid could hurt their eyes looking for the beef. When I make soup with barley I use the P theory, P for plenty just like when you are blowing stuff up.

[PSM]

Originally Posted by cbtengr

I am sure it is a bit more substantial than the Campbells Vegetable Beef my mother fed me back in the 60's, as I recall though the "barley" was the best part.

Those memories are what spurred me the to make it. The recipe also calls for tomato juice, but I use V-8. It adds a little more flavor.

Pat

[cbtengr]

Put this 8# shoulder on the smoker last night at 2200, ten hours later I foiled it wrapped it in a towel and put it in a cooler for two hours. The Mrs. is shredding it now, I did all the hard work . Might be my best effort yet.

DSCN3533.jpg

[Team Sergeant]

Originally Posted by cbtengr

Put this 8# shoulder on the smoker last night at 2200, ten hours later I foiled it wrapped it in a towel and put it in a cooler for two hours. The Mrs. is shredding it now, I did all the hard work . Might be my best effort yet.

Attachment 31399

Looks great! When I make one I always get up early and put it in a about 0600-0700 AM and pull it about 1700-1800 .

[mark46th]

Save me some of the crispy pieces!!

[cbtengr]

Originally Posted by mark46th

Save me some of the crispy pieces!!

Too late, that part gets eaten first, usually as the pork gets pullled. It is never any better than that. I bought three of these shoulders back in July for 99 cents a pound that is as cheap eating.

[Guy]

16 hrs @ 160 degrees (no seasoning because they were smoked) mixed with collards and banana peppers.

[PTB]

Roasted Sea Urchin & Alaskan Spot Prawn

Directions
Sea Urchin:
1. Gut the inside of a live sea urchin by cutting it's mouth with a pair of scissors.
2. Pick out the unwanted parts inside and rinse with water.
3. Grill in oven for 5 minutes

Alaskan Spot Prawn:
1. Add a ton of salt into boiling water so it's saltier than sea water
2. Toss the prawn into boiling water
3. Once the prawn starts floating to the top, wait for 4 seconds then scoop them out.
4. Toss them into a bowl of iced water.

[x SF med]

Last night I did gourmet open faced broiled tuna salad with tomato and co-jack cheese....

OK, fancy friggin tuna melts...

[letinsh]

I, for one, dig egg on a burger....in fact, egg in a burger is even better.
Saw this on the interwebz and decided to give it a go...not much to screw up.

1lb ground beef
2 eggs
2 buns
2 slices cheese of choice
condiments of choice


Season the meat as you see fit. Divide in two and make them into doughnuts.
Grill in the skillet until almost done, then crack egg in the middle. Cook to desired egg doneness (that's a word, right?)
Top with cheese, toast the buns, dress it up how you like and enjoy!

Quick, easy, and delicious.

[PSM]

Originally Posted by letinsh

I, for one, dig egg on a burger....

As do I! I haven't done that, though.

My paternal grandfather would make "toad in the hole" with an egg in toast. He was pretty good at making breakfast.

Pat

[Gypsy]

Made an Almond butter lemon curd cake, first time I've made my own curd. Never will I buy curd again!!

This was so delicious, not too sweet...just enough. Had some left over curd and served it on the side. Didn't make the whipped cream this go round.

For the lemon curd:

Grated zest and juice of 2 lemons
¾ cup plus 2 tablespoons sugar
4 extra-large eggs
6 tablespoons unsalted butter, cubed

For the cake:

9 tablespoons unsalted butter, softened
1 cup plus 1 tablespoon flour
1 cup plus 1 to 2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon kosher salt
2 extra-large eggs
½ cup ground toasted almonds
2 tablespoons toasted sliced almonds
About 1/2 cup heavy cream for garnish
1 tablespoon almond liqueur (optional)

Nutritional Information


Preparation

For the curd, combine zest, juice, sugar and eggs in a heatproof bowl,
and beat well. Add butter, and place over a saucepan full of simmering
water. Cook, stirring constantly with a rubber spatula or wooden
spoon, until mixture thickens into curd, about 5 minutes. Strain into
a bowl, and press plastic wrap onto surface to keep skin from forming.
Refrigerate until cool, at least 1 1/2 hours.

Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1
tablespoon butter, and dust with 1 tablespoon flour, shaking out
excess.

With an electric mixer, cream the remaining butter and 1 cup sugar
together until light and fluffy. Sift together the remaining flour,
baking powder and salt, and stir in. In a separate bowl, whisk eggs
until they start to foam. Do not overbeat or the cake will be tough.
Add eggs and ground almonds to batter, and mix well.

Scrape batter into the prepared pan. Drop 8 individual tablespoons
lemon curd around perimeter of batter, leaving a 1-inch border, and
taking care to space drops evenly. Drop 3 to 4 tablespoons curd into
center of batter. Refrigerate remaining curd for another use. Sprinkle
cake with toasted almonds and 1 to 2 tablespoons sugar, depending on
taste.

Bake until cake is toasty brown on top and a toothpick inserted into
cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10
minutes, then remove sides of pan, and cool completely.

Whip cream with almond liqueur and serve.