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What are you cooking?
- Thread starter Smigo
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Yesterday I made corn and rice patties
Dying watching Football waiting for dinner. That looks awesome @DogMan
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f1r3b1rd
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Been missing home a lot lately with the holidays approaching and the weather changing
- reached into my ancestors cookbook and did a roast beef poboy. The roast was seared and then cooked slow and low for about ten hours. It was like meat candy smothered in a delicious gravy on a loaf of crispy and soft french bread
- reached into my ancestors cookbook and did a roast beef poboy. The roast was seared and then cooked slow and low for about ten hours. It was like meat candy smothered in a delicious gravy on a loaf of crispy and soft french bread
Re-made a DiGornios pizza into my version. Stripepd all the toppings off, cut the huge peices up and redistrubuted as I saw fit after seasoning the bed with Italian herbs and a shot of smoked habanero powder.
Added back the topping, more sensibly this time, and added mushrooms, Hatch chile, and onion. Gave it all a shake of garlic salt (the one with actual garlic oil in it).
Then, made a fucking FILTHY vodka Martini using my vintage 1960s Gemco food chopper to mash the olives with their juice and 100-proof voda. Pretty nifty as it's no longer sharp, but it really smashes nicely.
Bonus: I get nicely chopped olives for sandwiches or w/e and basically no clean up.
Fuck Vermouth, I used a splash of sparkling water and a couple drops of Agave nectar for the needed sweetness and mouth feel. Strained with my damn fingers..hahaha...
Don't like it? Don't care.
Added back the topping, more sensibly this time, and added mushrooms, Hatch chile, and onion. Gave it all a shake of garlic salt (the one with actual garlic oil in it).
Then, made a fucking FILTHY vodka Martini using my vintage 1960s Gemco food chopper to mash the olives with their juice and 100-proof voda. Pretty nifty as it's no longer sharp, but it really smashes nicely.
Bonus: I get nicely chopped olives for sandwiches or w/e and basically no clean up.
Fuck Vermouth, I used a splash of sparkling water and a couple drops of Agave nectar for the needed sweetness and mouth feel. Strained with my damn fingers..hahaha...
Don't like it? Don't care.
Being a guy I wouldn’t like to repeat the dish if I’m getting control over kitchen. I always like to cook something aromatic rich flavoured stuff with basic ingrdient as chicken, I like to make my own recipes by using the algorithms of probability which can excite my taste buds upto some extent so recently I made a dish called ‘lemonila chicken’ which had turned out to be the coolest thing I have ever made.
If you are noob to cooking you should always start with non-veg dishes rather than making maggi and vegetables. Let me tell you that making maggi doesnt comes under cooking its just an illusion used by the people to pretend like that they know cooking.
If you are noob to cooking you should always start with non-veg dishes rather than making maggi and vegetables. Let me tell you that making maggi doesnt comes under cooking its just an illusion used by the people to pretend like that they know cooking.
f1r3b1rd
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how do you do your Stuffed jalapeño?
also want to learn how to make Poppers. yum yum
not sure how they are supposed to be done but this is what I do.
This kind of an easy popper thing
For 6 peppers:
Cut peppers in half and remove seed pod
-I leave the membrane for my wife and I and remove it for the kids
bake 4 strips of thick cut bacon and chop into bits
Mix together some of the bacon grease, the bacon bits, 4 oz of cream cheese, 1 tap cumin, 1/2 tsp chili powder, 1/2 tsp cortianderand 4 oz of shredded cheddar
Stuff the peppers and then top with panko
bake at 425 until the pepper is soft
For poppers I do the same thing only instead of baking I freeze them for an hour then dredge in four then. egg wash then panko and deep fry at 350 for a few
f1r3b1rd
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anytime.
I’ve tried doing it without freezing them- that was dumb; and, created a huge mess.
Tonight was one of those moments where I made dinner, the wife comes home and saw it. We ordered out. My experiment was an abysmal failure. Tried taking my chili recipe and making it healthier. For the record, store bought ground chicken does not work well under braising. Will have to wait her use cubed or pull out the meat grinder and make my own blend.
When I'd hit the store the other day, I'd impulse-bought a 15oz ball of pizza dough. For $2, seemed a good idea.
Go to pull it out of the fridge a bit ago and jeebus...it's definitely alive...LOL...It doubled overnight and then some. Was a PITA to get it out of the drawer.
Yeah, I think they skimped on the labels...clearly that is for some sort of dip..haha.
Popped the big 'ol gasball, cut it in half and rolled it around in some Masa flour, did some stretching and twisting, then shaped gently back into a ball. I got an hour before the games, so we're good. That's a 12" dinner plate I like to use so I know how big to let it get.
P.S.: It'd risen again to nearly 6" across by NOW...in a 69F room and it's 4:20pm...egads. That is some yeast they used.
Slicked it up now with some EVOO and just letting it sit and consider itself awhile more. No hurry.
The convection oven heats very fast and I got a hot toddy (black tea, pumpkin spice creamer, BV 8yo whiskey) to sip before I make the thing.
Go to pull it out of the fridge a bit ago and jeebus...it's definitely alive...LOL...It doubled overnight and then some. Was a PITA to get it out of the drawer.
Yeah, I think they skimped on the labels...clearly that is for some sort of dip..haha.
Popped the big 'ol gasball, cut it in half and rolled it around in some Masa flour, did some stretching and twisting, then shaped gently back into a ball. I got an hour before the games, so we're good. That's a 12" dinner plate I like to use so I know how big to let it get.
P.S.: It'd risen again to nearly 6" across by NOW...in a 69F room and it's 4:20pm...egads. That is some yeast they used.
Slicked it up now with some EVOO and just letting it sit and consider itself awhile more. No hurry.
The convection oven heats very fast and I got a hot toddy (black tea, pumpkin spice creamer, BV 8yo whiskey) to sip before I make the thing.
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Pizza is made: Bruschetta sauce, turkey pepperoni, brekky sausage, onion, black olives, Indian chile flakes, and Mexican "Manchega" cheese. I had lightly masa-floured a piece of parchment paper and rolled the pizza out to shape, put in a 6x9" pan then added the toppings. Ez Peazy.
It's already rising like crazy and should easily fill the pan...mmm, personal pan pizza rules.
It's already rising like crazy and should easily fill the pan...mmm, personal pan pizza rules.
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f1r3b1rd
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wow you DID get a BUNCH sirloins hu??
so much so it spilled over into a double post lol lol lol
LOOKS delish!
f1r3b1rd
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Thank you for letting me know of the double posts.
oops
Because of the Pandemic I basically Shop for Food and Cook. If you look at the positive side of it, I surprise myself with how freaking Awesome my meals are coming out. Tonight was amazing and my Chicken soup the other day was the best I ever made. So isolation and shortages of certain things I work around, At least the Liquor Store keeps my stuff in stock~!
Going to have a meal tonight of Baked Clams and Crab cakes for the appetizer with Mussels Marinara for the main course. No making any pasta with this feast~! Pic to follow later after I cook it. The Clams and Crab cakes are made by Willy's Fish Market in Westbury.
With a high temp of only 36F and currently 24F outside it is only around 60F in the non-heated living room and kitchen. So I had the idea to use the heat generated by my 1994 vintage Yamaha A\V amp to raise some pizza dough....it worked.
This is that same dough I'd bought from Rosauers then saved this half and kinda forgot about it in the fridge...the poor dough was unhappy. But, I saved it.
Punched it down and worked it some this morning, fed it some more Masa flour, and re-formed it with a bit of EVOO to coat. It's doing just fine on a nice slow rise again...I won't need it until MNF later tonight.
It is currently sitting on top of my old 2009 32" HDTV in the bedroom. That thing generates a lot of heat.
And, this keeps it out of the way of Milly.
(Yes, I could use the hot water in the micro trick, or warm it with the oven, but that eats too much electricity. This is less wasteful, more fun, and uses existing heat sources.)
This is that same dough I'd bought from Rosauers then saved this half and kinda forgot about it in the fridge...the poor dough was unhappy. But, I saved it.
Punched it down and worked it some this morning, fed it some more Masa flour, and re-formed it with a bit of EVOO to coat. It's doing just fine on a nice slow rise again...I won't need it until MNF later tonight.
It is currently sitting on top of my old 2009 32" HDTV in the bedroom. That thing generates a lot of heat.
And, this keeps it out of the way of Milly.
(Yes, I could use the hot water in the micro trick, or warm it with the oven, but that eats too much electricity. This is less wasteful, more fun, and uses existing heat sources.)
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