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It is currently Fri Apr 19, 2024 3:37 am
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what did you cook today thread
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52035
Real Name: Steve
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That looks good, TW!
_________________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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Fri Nov 26, 2021 1:10 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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TechnoWeenie wrote: Attachment: 20211126_124544.jpg 10oz Low sodium canned chicken Couple ounces short cut thin spaghetti 16 Oz give or take low sodium chicken broth 1 packet herb ox sodium free chicken broth seasoning Pinch of garlic powder Pinch of onion powder Pinch of Italian seasoning Fresh ground black pepper Popped it in microwave for 8 mins... Noodles are tender, and so is the chicken. Probably the best damn chicken noodle soup I've had in a long time. Would eat!
_________________ 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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Fri Nov 26, 2021 1:30 pm |
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cdoniguian
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Location: Tumwater, WA Joined: Mon Oct 22, 2012 Posts: 3640
Real Name: Chris
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We had our version of a traditional Thanksgiving dinner.
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_________________ Chris
NRA Range Safety Officer NSSF Member SAF Defender's Club - Life member US Navy - 1976-1982
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Fri Nov 26, 2021 2:19 pm |
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Wetpaperbag
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Location: olympia Joined: Sat Sep 21, 2013 Posts: 3784
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NWGunner wrote: Nice! That, and spatchcock are some of the best ways to go Did you follow a recipe, or just wing it? (Double-groan for MadPick, since I used that on him ) I followed a combination of videos. If I could do it again, I would have taken the white meat out about 45 min sooner. I also found that any juices that leaked out would sink to the bottom. So I would monitor that more closely and removed the extra juices so the turkey is just cooking in the duck fat vs leaked juices. A number of recipes call for you to make it a day or two in advance, let the turkey sit in the fat overnight or so, then warm it back up in the fat before putting it in the oven on a rack at 500 for 15 min. It was super tasty, and not dry at all.
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Fri Nov 26, 2021 4:23 pm |
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NWGunner
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Location: South Seattle Joined: Thu May 2, 2013 Posts: 12475
Real Name: Steve
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Cool, thanks!
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Fri Nov 26, 2021 7:08 pm |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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I made a bit of turkey: Some rolls: A little gravy: Some other things were made, too - a pea salad, some stuffing, green bean casserole. No photos, since I didn't make them. My failed dairy-free egg-nog because egg-nog frozen custard: ... eventually. It took 2 days to freeze and was still soft, because it's 20% ABV. Wife made a pumpkin pie, with the pumpkins that the kid grew at my in-laws this year: Thanksgiving didn't suck :)
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Sat Nov 27, 2021 10:18 am |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52035
Real Name: Steve
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WanderingWalrus wrote: ... eventually. It took 2 days to freeze and was still soft, because it's 20% ABV. I like this style of cooking.
_________________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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Sat Nov 27, 2021 10:20 am |
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cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15231
Real Name: chris
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lamb gyro with Tzatziki Sauce and flat bread first time tzat. suace came out better than I thought. hell guess its just a "burrito". dont understand the half stuffed bread style
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Sat Dec 04, 2021 6:10 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52035
Real Name: Steve
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Looks great, Chris. DId you make the lamb meat too? How did you do that?
_________________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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Sat Dec 04, 2021 7:19 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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cmica wrote: lamb gyro with Tzatziki Sauce and flat bread first time tzat. suace came out better than I thought. hell guess its just a "burrito". dont understand the half stuffed bread style Love a good Gyro, those look damn good!
_________________ 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 Dec 04, 2021 7:25 pm |
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surevaliance
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Location: AZ Joined: Fri Aug 17, 2018 Posts: 6793
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Lamb shashlik, fried veggies and mashed potatoes with chives and garlic accompanied by the beer.
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_________________ FPC member GOA member Corruptissima re publica plurimae leges.
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Sat Dec 04, 2021 8:53 pm |
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cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15231
Real Name: chris
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surevaliance wrote: Lamb shashlik, fried veggies and mashed potatoes with chives and garlic accompanied by the beer. I plan to make that tomorrow MadPick wrote: Looks great, Chris. DId you make the lamb meat too? How did you do that? I dont make lamb..... baaah baaah cut steaks thinly and high on the cast iron with olive oil for a min or 2 and flip
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Sat Dec 04, 2021 9:05 pm |
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JohnMBrowning
Location: Bothell Joined: Sat Sep 12, 2015 Posts: 4872
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10 days later..... I have FINALLY finished off the smoked turkey in the fridge. It was kinda a bittersweet moment last night when I made the last sammy with swiss and ranch dressing --- glad to finally finish it so I can move on to something else, but also bummed that its gone -- so easy and so tasty.... I still have a breast and the pulled legs in the freezer to console me tho. I have to say, I have forgone full turkeys thinking I could NEVER get thru one myself - this round has proven that I can handle a 12.5#er with ease and that smoking it makes it really easy. Tonight its finally going to be a nice burger that I've been craving for the last week! My neighbors gave me a Hello Fresh burger meal that they sent them mistakenly I'm not quite sure why, but I graciously accepted it Caramelized onions with yukon potato wedges --- I'll see if its any good. I figure a few burger meals followed by some pulled pork before I make up a turkey casserole from the legs.....
_________________ Plan B is actually repeating Plan A.... it just involves much more alcohol.
Of the ten voices I hear in my head, only three keep telling me NOT to shoot.... Do I go with the majority or common sense?
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Sun Dec 05, 2021 11:40 am |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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I've been on a ramen kick, so I made this, just before Thanksgiving. Homemade pai-tan broth, mayu aroma oil, homemade noodles (aided by the kid), and marinated egg, along with corn and the seaweed. I think I posted this already, but I wasn't sure. Thanksgiving leftovers: Waffled stuffing, waffled thanksgiving sausage, a slice of turkey, and some leftover gravy that I melted cheese in to (that was a touch too thick). That's an efficient way of getting calories into you. What's the thanksgiving sausage? I'm glad you asked. Ground pork from the pig I bought in on, the same herbs that went on to the turkey, and some offcuts of turkey thigh and bacon. Why did I have that? Because I made a terrine... Bacon wrapping, sausage stuffing, dried cherries, and a (nearly entire) turkey thigh layer. I've made some General Tso's chicken... Since I found turkeys at 99 cents a pound at Fred Meyer, and 99 cents a pound then sub $10 at Costco in Woodinville, I got a spare turkey and cooked it sous-vide. With one breast and a bunch of veg, I made turkey and dumplings last night. Tonight I made ... bibimbap: You can see the rice peeking out from under the flank steak, at the bottom, near the egg. And while that was all being made, I also made a loaf of banana oatmeal bread with brown butter. So, that's what I've been cooking recently. Also I've got the neighbours coming over tonight to cure pork belly to make bacon - that's their Christmas present.
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Sun Dec 05, 2021 6:36 pm |
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cmica
Site Supporter
Location: I-5 /512 Joined: Thu Dec 8, 2011 Posts: 15231
Real Name: chris
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damn WW you been busy lamb, mash and german cucumber salad
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Sun Dec 05, 2021 7:22 pm |
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