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 what did you cook today thread 
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Location: Redmond/Bellevue/Kirkland
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Tasso ham.

Cured for 6 hours (4 next time):
Image

Apply spices:
Image

Smoke for 2 hours:
Image

I'll be back on Wednesday when I use this instead of regular ham in the jambalaya.


Sat Mar 02, 2019 9:02 pm
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So, is it fom the shoulder?

And 4 instead of 6 next time because it got too tight?


Just curious, still looks great!

That jambalaya should taste great!


Sat Mar 02, 2019 9:25 pm
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Not because it got too tight, but because it got salty as hell.

Yes, it's shoulder - it's a chunk I was going to use to make pulled pork, and was sitting in the freezer waiting for me to defrost it and get it ready ahead of time.


Mon Mar 04, 2019 7:23 am
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Gonna do that! Tasso ham. Nice.

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Mon Mar 04, 2019 7:32 am
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Okay - I used the tasso in the jambalaya. Same recipe for the jamblaya that I used before, but instead of 1.5 pounds of sausage split between the andouille and the double-smoke, I went 3/4 pound of the sausages and 3/4 pound of tasso, since I Was worried that it might be too salty.

My wife declared it to be my best jambalaya yet.

There are no photos - I forgot to take some as I was plating, and there are no leftovers.


Thu Mar 07, 2019 9:05 am
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salmon, 2 different flavors



.
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Sun Mar 10, 2019 6:17 pm
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Pork belly and beans.

I followed this recipe.



Well, I followed it with a couple of changes. I didn't have enough red bell pepper, so I added some finely chopped celery and carrot, and I used homemade bacon, rather than using pork. Next time I'll sous-vide some pork belly for this.

Wife says I need to make it again, and it'll be great for summer, and for parties.


Sun Mar 10, 2019 7:43 pm
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Did anyone else make pie for pi day yesterday?

I made a this:

Image

Image

That's a smoked beef (chuck) and lamb (shoulder) pie with vegetables and Guinness gravy, topped with mashed potato with some of the smoked cheese I made for Christmas.

Recipe was from All Things BBQ, except that I finely diced the veg instead of grating them, because it takes a third of the time.



Oh, and I didn't have the spice mix, so I eyeballed a Santa Maria seasoning to which I added a little cumin and rosemary.


Fri Mar 15, 2019 8:12 am
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Looks good...didn't honor 3.14 day myself, had Greek takeout 'cause we got home late....

Did you like the recipe? A good recipe has been hard to find.


Fri Mar 15, 2019 7:35 pm
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I made tiramisu because St. Patrick's Day.

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Fri Mar 15, 2019 9:41 pm
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Pablo wrote:
I made tiramisu because St. Patrick's Day.


Your feminine logic never escapes us....

I read not your fav, how'd it turn out?


Fri Mar 15, 2019 9:44 pm
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NWGunner wrote:
Pablo wrote:
I made tiramisu because St. Patrick's Day.


Your feminine logic never escapes us....

I read not your fav, how'd it turn out?


Actually really GOOD. Rather than using amaretto, I used spiced rum spiked with almond extract and vanilla extract. I used Starbucks Italian roast. I backed off on the egg yolks and used more white, and good cocoa powder on each layer. Twas good, not overly rich, just right - the womins they like it.

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Fri Mar 15, 2019 9:51 pm
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Pablo wrote:
NWGunner wrote:
Pablo wrote:
I made tiramisu because St. Patrick's Day.


Your feminine logic never escapes us....

I read not your fav, how'd it turn out?


Actually really GOOD. Rather than using amaretto, I used spiced rum spiked with almond extract and vanilla extract. I used Starbucks Italian roast. I backed off on the egg yolks and used more white, and good cocoa powder on each layer. Twas good, not overly rich, just right - the womins they like it.


That sounds really good.

I hate bad tiramisu, but love well-made.

There was a place in North Bend that was awesome, but I forget the name.

Just when I narrow down a recipe to try, we try to eat healthy, and I lose track... :ROFLMAO:


Fri Mar 15, 2019 10:04 pm
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NWGunner wrote:

I hate bad tiramisu.....



I pretty much never order it at a restaurant. Some places use cream, or some variant that is odd and too much soak and too much sugar....

Is cakeweasel about? Quick:

Image

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Sat Mar 16, 2019 5:09 am
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Pablo wrote:
NWGunner wrote:

I hate bad tiramisu.....



I pretty much never order it at a restaurant. Some places use cream, or some variant that is odd and too much soak and too much sugar....

Is cakeweasel about? Quick:

Image


I only order it at places that are known for it, and usually if they're known for it, they don't make much else, so it's not a sacrifice to snag some.

The problem can be that some at only 'known' for it if it has a lot of booze, or is very fakey, or whatever...

A nice balance, with good texture and flavor, is cool to find.


Sat Mar 16, 2019 10:53 pm
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