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Page 142 of 277 |
[ 4144 posts ] | Go to page Previous 1 ... 139, 140, 141, 142, 143, 144, 145 ... 277 Next |
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what did you cook today thread
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Site Supporter   Location: In my Cave near the Cloquallum Joined: Thu Sep 26, 2013 Posts: 7787 Real Name: Jim Sr. 
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Chip wrote: Caveman Jim wrote: I love to prepare cedar plank salmon but me being a southern boy I Like to put a lift southern twist on a PNW favorite, steelhead... I cut the fillets (pin bones and skin removed) into 1” chunks, egg, Johnnys & buttermilk soak and breaded with seasoned bisquick. I then deep fry them for 8 minutes add the hush puppies and ketchup with tartar sauce and you have “Steelhead Candy”... Attachment: 42B7629E-8050-41BF-B9EA-61D91FCCC154.jpeg Ok, I'll bite, figuratively, though I'd prefer literally. If you're goin' southern with it, the seasoning for the bisquick should be....... Old Bay! Or maybe better yet, used in place of the Johnny's. But then again, OB might overpower something like steelhead. Sounds good though! Thanks Chip, we’ve tried a few different things like bread crumbs but always went back to the Bisquick with Johnnys seafood seasoning and Mrs. Dash. For the wash I use buttermilk, one egg, Johnnys and Mrs. Dash also to keep it simple. I generally cut the fish (salmon or steelhead) in smaller 1” chunks because they swell when soaked for a half hour. It’s a messy process but I don’t mind.  Attachment: 30CFC2D7-B9D6-45A5-BC49-85B87C4E1061.jpeg You do not have the required permissions to view the files attached to this post. _________________ "You are either with us...as Americans. Or, You are against us. There is no IN BETWEEN." ??? "We cannot negotiate with those who say, 'What's mine is mine, and what's yours is negotiable.'" JFK "Those who would give up essential Liberty, to purchase a little temporary Safety, deserve neither Liberty nor Safety” -Ben Franklin MadPick wrote: I don't think you beat your children enough.  |
| Sun Sep 13, 2020 7:17 am |
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Site Supporter  Location: Nova Laboratories Joined: Tue Oct 25, 2011 Posts: 18446 Real Name: Johnny 5
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The same thing every night Pinky...
FAJITAS... Check it. onions, pasilla peppers, cilantro, hatch chile, shallots. a tiny bit of oil. heat up 3 or so ounces of chicken or beef... Sprinkle with some low fat cheese and a small bit of low fat sour cream. Put on a low carb tortilla, 3g ea... I have a nutrient rich meal that tastes good is low in fat and low in carbs. _________________ NO DISASSEMBLE! Thomas Paine wrote: "He that would make his own liberty secure, must guard even his enemy from oppression; for if he violates this duty, he establishes a precedent that will reach to himself." |
| Fri Sep 18, 2020 8:59 pm |
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 Site Admin   Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52021 Real Name: Steve
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That sounds really good, TW!
_________________ Steve Benefactor Life Member, National Rifle Association Life Member, Second Amendment Foundation Patriot & Life Member, Gun Owners of America Life Member, Citizens Committee for the Right to Keep and Bear Arms Legal Action Supporter, Firearms Policy Coalition Member, NAGR/NFGR Please support the organizations that support all of us. Leave it cleaner than you found it. |
| Fri Sep 18, 2020 9:04 pm |
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Site Supporter  Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28174 Real Name: Ace Winky
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Last night I made farofa. BBQ steak, saké chicken wings, and salad.
https://en.wikipedia.org/wiki/Farofa  _________________ Why does the Penguin in Batman sound like a duck? Because the eagle sounds like a hawk. |
| Sat Sep 19, 2020 4:52 am |
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Site Supporter  Location: Kent Joined: Wed Mar 13, 2013 Posts: 1659 Real Name: Andy
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A co worker brought me in a bag of Italian plums. So I decided I wanted to try canning them. I’ve only ever canned one other time many years ago. And that was pickled jalapeño peppers. They turned out great.
So I found a very simple recipe for plum jam. 3lbs of diced up plums. Mix in 1 cup of sugar. Put in fridge over night. Then next day cook the plum sugar mixture on high for about 30 mins to thicken. Then can using the basic water bath method. I got two pints and a little left over. It’s very tart. Should be good with pork or duck. I’m very pleased with the results. I got to get my skills honed for when those blueberries come in    |
| Sat Sep 19, 2020 12:06 pm |
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Site Supporter  Location: Rainier Joined: Sat Jun 28, 2014 Posts: 1502 Real Name: Darryl
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my grandmother would make plum dumplings out of those plums
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| Sat Sep 19, 2020 12:17 pm |
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Site Supporter  Location: South Seattle Joined: Thu Sep 22, 2011 Posts: 13486 Real Name: JP
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Cast iron cookin'
You do not have the required permissions to view the files attached to this post. _________________ Yes I Do Have A Beautiful Daughter.. I Also Have A Gun, A Shovel, & An Alibi |
| Sat Sep 19, 2020 4:42 pm |
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Site Supporter  Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771 Real Name: John
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L_O_G wrote: Cast iron cookin' Meat good! Fungus, not so much. _________________ 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 |
| Sat Sep 19, 2020 4:58 pm |
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Site Supporter Location: Nova Laboratories Joined: Tue Oct 25, 2011 Posts: 18446 Real Name: Johnny 5
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A lb of broccoli...
 Bout to cook some green beans and spinach. _________________ NO DISASSEMBLE! Thomas Paine wrote: "He that would make his own liberty secure, must guard even his enemy from oppression; for if he violates this duty, he establishes a precedent that will reach to himself." |
| Sat Sep 19, 2020 9:18 pm |
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Site Supporter  Location: Enumclaw Joined: Fri May 11, 2012 Posts: 3841
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Couple days ago at Costco I picked up a prime grade beef tenderloin and trimmed and cut it.
Tonight I took some of the filet Mignon and wrapped them in bacon and seasoned with B’s Rubs Smoked at 225 until internal temp of 120 then seared in duck fat, butter and garlic until 135. Paired with mashed taters and broccoli. The wife and I really enjoyed it. The kids had 7-11 pizza     Sent from my iPhone using Tapatalk _________________ The beauty of the Second Amendment is that it will not be needed until they try to take it. |
| Tue Sep 22, 2020 6:15 pm |
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Location: Tri Cities Joined: Tue Jan 8, 2019 Posts: 705
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This just made me realize how long it's been since I've had a good steak....that looks amazing.
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| Thu Sep 24, 2020 12:37 pm |
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Site Supporter  Location: Faxon, OK Joined: Sat Mar 19, 2011 Posts: 17816 Real Name: Chuck
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Tomatillo Salsa Verde:
6 Tomatillos 1/4 cup chopped onions (optional) 2-3 cloves of garlic 1/4-1/2 cup cilantro 1 Tbsp lime juice 2 Jalapanos chopped Salt to taste. Boil tomatillos for 5 minutes (minus husk) Put everything in blender/food processor and pulse to desired consistancy. My wife loves this stuff, and so easy to make. _________________ "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 |
| Thu Sep 24, 2020 3:03 pm |
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Site Supporter  Location: South Seattle Joined: Thu May 2, 2013 Posts: 12474 Real Name: Steve
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golddigger14s wrote: Tomatillo Salsa Verde: 6 Tomatillos 1/4 cup chopped onions (optional) 2-3 cloves of garlic 1/4-1/2 cup cilantro 1 Tbsp lime juice 2 Jalapanos chopped Salt to taste. Boil tomatillos for 5 minutes (minus husk) Put everything in blender/food processor and pulse to desired consistancy. My wife loves this stuff, and so easy to make. Look up roasted tomatillo salsa... You roast, instead of boiling...some also add a poblano, or two, to the process... Roast tomatillos, jalas, poblano, onion, garlic... I’m saying to look at a few recipes, because some roast at 450, some broil, not sure your preference. Either way, you get a deeper flavor...my wife loves it. |
| Thu Sep 24, 2020 11:56 pm |
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Site Supporter Location: Faxon, OK Joined: Sat Mar 19, 2011 Posts: 17816 Real Name: Chuck
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NWGunner wrote: golddigger14s wrote: Tomatillo Salsa Verde: 6 Tomatillos 1/4 cup chopped onions (optional) 2-3 cloves of garlic 1/4-1/2 cup cilantro 1 Tbsp lime juice 2 Jalapanos chopped Salt to taste. Boil tomatillos for 5 minutes (minus husk) Put everything in blender/food processor and pulse to desired consistancy. My wife loves this stuff, and so easy to make. Look up roasted tomatillo salsa... You roast, instead of boiling...some also add a poblano, or two, to the process... Roast tomatillos, jalas, poblano, onion, garlic... I’m saying to look at a few recipes, because some roast at 450, some broil, not sure your preference. Either way, you get a deeper flavor...my wife loves it. Yes there are a bunch of variations, this one is simple and the wife likes it. _________________ "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 |
| Fri Sep 25, 2020 3:26 pm |
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Site Supporter Location: Bonney Lake WA Joined: Tue Apr 16, 2013 Posts: 226
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On the subject of salsa, looking for recommendations for a recipe to get something close to what they serve in the restaurants (Mazatlan, etc) I've been told they use a cooked salsa, which I've never tried doing, but I haven't had much success with uncooked recipes I've tried.
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| Fri Sep 25, 2020 3:36 pm |
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Page 142 of 277 |
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