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It is currently Wed Apr 24, 2024 3:40 pm
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what did you cook today thread
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28191
Real Name: Ace Winky
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Lazy Friday chilaquiles. Special ingredients and home grown peppers
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Fri Aug 17, 2018 6:42 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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I have some Chuck eye steaks in the Smoker right now. Finish them with a Reverse Sear and some Home made Pasta Salad and Corn on the Cob. Yum. For those that aren't familiar with Chuck Eye Steaks, get some. They are from the 5th Rib of the Cow, the Ribeye is from the 6th through 12th. Just Like a Ribeye, but they were 3.98 LB instead of 12.00 Plus a LB. Only two per Cow though, so they can be a little hard to find.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Sat Aug 18, 2018 6:29 pm |
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Massivedesign
Site Admin
Location: Olympia, WA Joined: Fri Mar 11, 2011 Posts: 38309
Real Name: Dan
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Smoked a pork shoulder for 15 hours, added insta-pot mac-n-cheese, slaw, some BBQ sauce and a slider bun.... Oh yhea...
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Sat Aug 18, 2018 9:10 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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Looks Damn good Dan, nothing like Slaw on a Pulled Pork Sammy. I like the Slider size too, a full Bun is too much. Well done.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Sat Aug 18, 2018 9:20 pm |
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lamrith
Site Supporter
Location: Tacoma/Puyallup Joined: Tue May 8, 2012 Posts: 4340
Real Name: Larry
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Prepped salmon yesterday and in fridge overnight to dry brine. Started this morning off with bacon on the rectec. Eggs on stove and combined into breakfast burritos for the week. Dropped grill to 180 and salmon on for a smoke. Sent from my SAMSUNG-SM-G935A using Tapatalk
_________________Talons wrote: it's too plastic, even for me. it's like old, overworked, plastic everywhere old pornwhore amounts of plastic.
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Sun Aug 19, 2018 10:24 am |
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PMB
In Memoriam
Joined: Wed Mar 6, 2013 Posts: 12018
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golddigger14s wrote: WanderingWalrus wrote: MadPick wrote: Damn, Pablo. That looks tasty AND healthy! Tasty and healthy? I can do that... Asparagus and salad. The salad is leaves with carrot, red bell pepper, crisped small pieces of my homemade bacon, a little of the leftover roast chicken from the night before, and a poached egg. The non-protein sections were dressed with a simple lemon vinaigrette. OMG! I agree with Chuck. It all looks very good, but the asparagus made my mouth orgasm a little bit.
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Sun Aug 19, 2018 10:50 am |
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golddigger14s
Site Supporter
Location: Faxon, OK Joined: Sat Mar 19, 2011 Posts: 17822
Real Name: Chuck
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Probably poaching an is one of the hardest thing to do. Too little, and the whites are too runny too long the yolk gets too hard. Sous vide at 146 for 45 mins in the shell.
_________________ "The beauty of the Second Amendment is that it will not be needed until they try to take it." Thomas Jefferson "Evil often triumphs, but never conquers." Joseph Roux
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Sun Aug 19, 2018 11:34 am |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52067
Real Name: Steve
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golddigger14s wrote: Probably poaching an is one of the hardest thing to do. Too little, and the whites are too runny too long the yolk gets too hard. Sous vide at 146 for 45 mins in the shell. Microwave, 90 seconds.
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Sun Aug 19, 2018 11:37 am |
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cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15235
Real Name: chris
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_________________
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Sun Aug 19, 2018 4:08 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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Nice Chris! That looks tasty.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
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Sun Aug 19, 2018 5:08 pm |
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golddigger14s
Site Supporter
Location: Faxon, OK Joined: Sat Mar 19, 2011 Posts: 17822
Real Name: Chuck
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You guys are not making it easy to keep the weight off.
_________________ "The beauty of the Second Amendment is that it will not be needed until they try to take it." Thomas Jefferson "Evil often triumphs, but never conquers." Joseph Roux
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Sun Aug 19, 2018 5:11 pm |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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PMB wrote: It all looks very good, but the asparagus made my mouth orgasm a little bit. That was just about the easiest part. I have a flat griddle pan. I give it a light splash of oil just to conduct heat, and some salt and pepper. The asparagus goes on top, and gets a little roll just to coat with the oil. Heat goes on low. After about 8 minutes they'll go a nice bright green. A couple of minutes after that the nice char will appear on the underside. Turn them over at this point and you've got 4 minutes until the char appears on the other side. Serve. golddigger14s wrote: Probably poaching an is one of the hardest thing to do. Too little, and the whites are too runny too long the yolk gets too hard. Sous vide at 146 for 45 mins in the shell. I follow the Serious Eats method, and I get roughly 1 in 16 wrong, now. They also all look like my egg-sample above. (I'm not sorry about that pun). There's 2 parts to this - the temperature of the water, and the white. The water wants to be a little before a boil - bubbles should form at the bottom of the pot but not make it to the top. No need for vinegar or salt or swirling or anything - just the right temperature. For the white - there's 2 varieties of white - thick and thin. The trick is to get rid of the thing white. Crack the egg into a sieve above a bowl. The thin white will run through in a few seconds. Pour the egg into the water from the sieve, and immediately use a spatula to gently release it from the bottom of the pot. Wait until it feels right, and it's then done. It's about 2 or 3 minutes in the water.
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Mon Aug 20, 2018 9:24 am |
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Wetpaperbag
Site Supporter
Location: olympia Joined: Sat Sep 21, 2013 Posts: 3784
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So last night the wife was tired and came at me with "Please cook dinner, we have a pork loin." Which is code for you are now on an episode of chopped. I saw she had some fresh peaches from costco. Fruits go well with pork, so I carmelized some onions, added the peaches, some strawberries, mixed variety of tomatoes, brown sugar, teriyaki, butter, and balsamic vinegar. Reduced it down to a sauce consistency I liked. During this I was baking asparagus that I later topped with crispy parmesan. Using cast iron got a nice crust on the loin, finished in the oven. Turned out amazing. Topped pork with compote sauce and it was well liked by the wife and picky kids.
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Tue Aug 21, 2018 11:15 pm |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28191
Real Name: Ace Winky
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Wetpaperbag wrote: So last night the wife was tired and came at me with "Please cook dinner, we have a pork loin." Which is code for you are now on an episode of chopped. I saw she had some fresh peaches from costco. Fruits go well with pork, so I carmelized some onions, added the peaches, some strawberries, mixed variety of tomatoes, brown sugar, teriyaki, butter, and balsamic vinegar. Reduced it down to a sauce consistency I liked. During this I was baking asparagus that I later topped with crispy parmesan. Using cast iron got a nice crust on the loin, finished in the oven. Turned out amazing. Topped pork with compote sauce and it was well liked by the wife and picky kids. :goodbutnopics: <= needs MP, mor pichers
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Wed Aug 22, 2018 2:12 am |
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NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12475
Real Name: Steve
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Wed Aug 22, 2018 4:56 am |
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