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What's for dinner?

Artemis

Gold Contributor
Member For 5 Years
I shoveled the ice in front of the grill outdoors. I cooked some sweet Italian chicken sausages and grilled zucchini. Tomorrow I am making sheboygan brand brats but also cooking enough for another long work weekend. We eat the sausage minus the bun. Yum!
 

Jimi

Diamond Contributor
Member For 5 Years
I like it all but carrots are the cheapest and I have been drinking 64 ounces a day takes 5 pounds of carrots pluse the other veggies and herbs i put in to make it
 

Huckleberried

VU Donator
Diamond Contributor
Member For 5 Years
VU Patreon
The late lunch, that became dinner.

Mussel and Burger Bar, never been, heard good things - BBQ Burger is topped with fried cheese curds, tempura battered onion rings and remoulade cole slaw (which I got on the side, and was very good!) This is about as far as I could get. Burger was super tall, still had to eat it with a fork and knife, after trying to squish it.

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I'm stuffed. Ready for a nap, jeebus.
 

CaFF

Platinum Contributor
Member For 5 Years
Made a Mushroom cheeseburger. :)

All done up in the ancient CI skillet my Dad rescued from the side of the Highway and gave to me to restore.


Used a hoagie bun, jalapeno American cheese, iceberg lettuce and Sweet Baby Ray's BBQ sauce.


With a TJ's Double IPA - Nommed!!



Also cooked up some chicken breast for Tiki & I since I had a hot pan.
(After a rinse and re-oil, can't have salt or spices for kitty. ;))

PlGfXWp.jpg


Some of those pics were taken with my $1.50 Canon A520, some by the Canon G10.
Can ya tell which is which? :D
 
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SteveS45

Diamond Contributor
ECF Refugee
Member For 5 Years
All done up in the ancient CI skillet my Dad rescued from the side of the Highway

Nothing better for cooking than a cast iron frying pan~! No matter how toasted it gets, wire wheel it down to bare metal again and season with Olive Oil. Good as new or better~! Even if it rusted it is renewable.
 

pulsevape

Diamond Contributor
Member For 4 Years
Nothing better for cooking than a cast iron frying pan~! No matter how toasted it gets, wire wheel it down to bare metal again and season with Olive Oil. Good as new or better~! Even if it rusted it is renewable.
I use flax seed oil to season my cast iron it has a higher burning point than olive oil....but cleaning cast iron can be a bit of a pain.
 

CaFF

Platinum Contributor
Member For 5 Years
I officially <3 my convection oven.

Made mostly-homemade pizza tonight. :pizza:

Used a TJ's soft 'n chewy pizza crust, brushed with EVOO, then tomato sauce with some chopped basil with garlic I'd preserved in EVOO.

Added TJ's Quattro Formaggio, and zucchini and white mushrooms lightly sprinkled with Pequin salt. One half got some nice Calabrese Salami as well. Sprinkled it all with MX Oregano and TJ's Onion/Garlic blend.

Used the oven at 400F on convection mode as directed, then with about 5min left I turned to oven mode added extra MX cheese blend and cranked the heat to 450F to finish it.

Bloody perfect!! Damn those 'shrooms are delicious.
A bit crisp on the edges but soft and chewy. Nothing burnt here. :)

(click for larger images)



 
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CaFF

Platinum Contributor
Member For 5 Years
A tasty 'lil burrito I just made. It's pretty, simple, and in my tummeh!! :cool:

IMG_5245.jpg

(Soft-taco size flour tort, jasmine rice, seasoned beef, Columbian-style beans, and a MX 4-cheese blend. Drizzled with a great garlic-habanero sauce.)
 

CaFF

Platinum Contributor
Member For 5 Years
I use flax seed oil to season my cast iron it has a higher burning point than olive oil....but cleaning cast iron can be a bit of a pain.

Agreed, EVOO gets too sticky and is prone to going rancid if your storing a pan with it. It's also not a high-temp oil.

Cleaning CI should be simple: scrape off any debris, rinse off and/or use a plastic bristle pot/pan brush, wipe dry or set back on the warm burner to dry, and apply a bit of oil. Done. IMO, If stuff is sticking to your CI, either it's Lodge's rough stuff or it ain't seasoned right.

My fave is good 'ol Manteca. Pig fat is great stuff and as a plus your pan smells like bacon. :D
 
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pulsevape

Diamond Contributor
Member For 4 Years
Agreed, EVOO gets too sticky and is prone to going rancid if your storing a pan with it. It's also not a high-temp oil.

Cleaning CI should be simple: scrape off any debris, rinse off and/or use a plastic bristle pot/pan brush, wipe dry or set back on the warm burner to dry, and apply a bit of oil. Done. IMO, If stuff is sticking to your CI, either it's Lodge's rough stuff or it ain't seasoned right.

My fave is good 'ol Manteca. Pig fat is great stuff and as a plus your pan smells like bacon. :D
I do that ..but before doing that I put a little oil on the skillet and a pile of salt to scrub the skillet with...
 

CaFF

Platinum Contributor
Member For 5 Years
Not dinner. But, I don't really make dinners. ;)

An experiment:

I had bought an amount of deli roast turkey breast from WinCo, about a pound and a half worth. Not cheap.
But I noticed something about it, kinda more pink than usual and with a slight metallic smell/taste. No spoiled taste, just ...off somehow. Hmm.

Pics with slightly different lighting:

Just not quite right, usually they are solid greyish-white, no pink.

I can't just take it back as it's miles away and I only get a ride there like once a month. So, I improvised.

I re-cooked it in a broth of water, chicken bullion, yellow curry powder, chipotle powder, celery salt, garlic salt, and a couple chopped stalks of celery for flavor and to boost the preservative nitrites up a notch. (Celery contains a high nitrate content and when heated, the nitrate in celery is converted into nitrites.)



In they go.
Bought to a boil for about 2-3 minutes then down to simmer covered for about 30mins.


That's better.


A nice solid color throughout, and a bit of extra flavor to boot.


I know, I should have just tossed it all, eh?
Nah, I don't get to waste food like that. Now at least I know it's safely cooked. :)

Bonus: lunchmeat saved and I got a nice pan full of tasty broth to cook some rice or whatever with.
 
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Artemis

Gold Contributor
Member For 5 Years
Not dinner. But, I don't really make dinners. ;)

An experiment:

I had bought an amount of deli roast turkey breast from WinCo, about a pound and a half worth. Not cheap.
But I noticed something about it, kinda more pink than usual and with a slight metallic smell/taste. No spoiled taste, just ...off somehow. Hmm.

Pics with slightly different lighting:

Just not quite right, usually they are solid greyish-white, no pink.

I can't just take it back as it's miles away and I only get a ride there like once a month. So, I improvised.

I re-cooked it in a broth of water, chicken bullion, yellow curry powder, chipotle powder, celery salt, garlic salt, and a couple chopped stalks of celery for flavor and to boost the preservative nitrites up a notch. (Celery contains a high nitrate content and when heated, the nitrate in celery is converted into nitrites.)



In they go.
Bought to a boil for about 2-3 minutes then down to simmer covered for about 30mins.


That's better.


A nice solid color throughout, and a bit of extra flavor to boot.


I know, I should have just tossed it all, eh?
Nah, I don't get to waste food like that. Now at least I know it's safely cooked. :)

Bonus: lunchmeat saved and I got a nice pan full of tasty broth to cook some rice or whatever with.
The meat was good. Here is a usda link. https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=2ahUKEwic2eGq4Z7hAhWn3YMKHa2QAyAQFjAAegQIARAB&url=https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/poultry-preparation/is-pink-turkey-meat-safe_/ct_index&usg=AOvVaw3tkr5kaEf_nbwDomqpDekk
P.S. It's probably the sodium nitrite that gives it the pink hue.
 

CaFF

Platinum Contributor
Member For 5 Years

Yeah, but since WinCo's deli meat is sliced and repackaged by them in-house, I'm not taking chances. It wasn't just the pinkness, it had an off flavor/smell too. Not spoiled meat like, but not the usual. ;)

I don't trust the USA's corporate meat system and the FDA/USDA as far as I could throw a cow.

Plus, I got to make this with the leftover broth, whole wheat Fusilli pasta, some chicken, Andouille sausage, Trinity, carrot, cubed zuchinni, and some extra stuffs. knife_fork.gif

"Pasta Jambalaya with Andouille and Chicken"
Xt44YXt.jpg


It's a faux/pasta version of this: https://www.yummly.com/recipe/Cajun...le-and-Chicken-_from-Jon-Besh_-2333509?prm-v1
 
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CaFF

Platinum Contributor
Member For 5 Years
An odd pic perhaps, but I was just very impressed by this small piece of W. German cutlery I have.
Went right through a frozen solid roll of brekky sausage like it wasn't even there. o_O

UnfZvaX.jpg


Really wish I knew where this oddball 'lil knife came from, I'd like some more. :D
I even use it to crush Tiki's tiny little pills, as the steel is so hard there is zero flex even as thin as it is.
 

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