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It is currently Tue Apr 16, 2024 3:53 pm
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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: 52021
Real Name: Steve
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OK, I know this is boring for the rest of you but it's exciting for me. It's grape processing day. Found them for sale at Safeway for $1.49, so I stocked up. I pull them off the stems, rinse them, then lay them out to dry. Then I put them into gallon Ziploc bags and freeze them, and they become my favorite late-night snack.
_________________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 Apr 14, 2019 2:03 pm |
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Isildur
Site Supporter
Location: The banana belt of Sequim Joined: Thu Feb 25, 2016 Posts: 2299
Real Name: Jay
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If you put the filled zip lock on the floor, then Lola can press the grapes so you can make wine.
_________________ Jay
The Right to Buy Weapons Is the Right to Be Free
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Sun Apr 14, 2019 2:32 pm |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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Isildur wrote: If you put the filled zip lock on the floor, then Lola can press the grapes so you can make wine. There isn't enough of her to do the job. Now if Steve rolls on them, they will be "pressed".
_________________ 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 Apr 14, 2019 2:49 pm |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52021
Real Name: Steve
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An excerpt from my Christmas card list:
usrifle Pablo
_________________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 Apr 14, 2019 3:55 pm |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28174
Real Name: Ace Winky
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Hahahahahahaha
Shramp 'n gritz
Combined two recipes. Holy damn. I just needed to stop myself from eating.....wow
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Sun Apr 14, 2019 5:15 pm |
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quantsuff
Site Supporter
Location: central wa Joined: Mon Mar 21, 2011 Posts: 3554
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the teef are strong with this one...
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Sun Apr 14, 2019 6:30 pm |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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Pablo wrote: Hahahahahahaha
Shramp 'n gritz
Combined two recipes. Holy damn. I just needed to stop myself from eating.....wow Well? What dd you do? I have a good recipe, but I want to see how yours differed....
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Mon Apr 15, 2019 5:26 pm |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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10 pound lamb "shoulder", ready for smoking tomorrow. It's covered in my super-secret "lambta maria" rub, which is a Santa Maria seasoning that I've edited to work better with lamb. I say super-secret - I think I posted it here a little bit ago. Tomorrow, it's getting treated like brisket - 225 until it stalls, spritzing each hour. Wrap in butcher paper, and crank heat to 325 until probe tender, then put into the cooler until dinner time. I'll also be searing off some asparagus, broiling some broccoli, and probably boiling, smashing and maybe frying some new potatoes. We'll see what the wife wants. Yesterday I spatchcocked a turkey and rubbed it with salt, and today it got a bunch of herbs and smoke-roast at 325 until it hit 165 in the middle of the breast. There's a LOT of leftovers. More importantly, there's something in that pressure cooker in the back of the picture. That's in the Insta-Pot thread.
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Sat Apr 20, 2019 8:04 pm |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28174
Real Name: Ace Winky
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WanderingWalrus wrote: Pablo wrote: Hahahahahahaha
Shramp 'n gritz
Combined two recipes. Holy damn. I just needed to stop myself from eating.....wow Well? What dd you do? I have a good recipe, but I want to see how yours differed.... Been traveling. Allow me to dig both recipes out
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Sat Apr 20, 2019 8:16 pm |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28174
Real Name: Ace Winky
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WanderingWalrus wrote: Pablo wrote: Hahahahahahaha
Shramp 'n gritz
Combined two recipes. Holy damn. I just needed to stop myself from eating.....wow Well? What dd you do? I have a good recipe, but I want to see how yours differed.... The recipes I read..well I think they were Flay's and Taste of Home. I don't use (fake yellow) cheddar cheese - and didn't have any white cheddar, I mixed aged some gouda, mostly fontina, and a little asiago. Stone ground, fresh grits. Cooked in vegetable broth, added cheeses, done. The shrimp, mixed the 4 chopped veggies, (onion, garlic, bell pepper, celery) sauteed with cajun spices (thyme, pepper. paprika, cayenne, onion and garlic powder), pepper flakes) VERY LIGHTLY cooked the shrimp (JUICY, barely cooked) with some (3/4) of the previously cooked thick bacon, season as you like, some lemon juice. I made a separate Cajun base, with a little brown roux with some of the bacon grease and fresh unsalted butter for a deeper flavor - used a little broth, with hot sauce to keep it on the liquid side. Plated with grits in shallow bowl, then added shrimp and veggies, drizzled generously with the gravy sauce. Added crispy broken up bacon at the end. Some lemon zest if you like.
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Sun Apr 21, 2019 7:31 am |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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That does sound good. I've (predictably) done the Serious Eats recipe before. I might modify for the extra spices.
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Sun Apr 21, 2019 9:23 am |
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Wetpaperbag
Site Supporter
Location: olympia Joined: Sat Sep 21, 2013 Posts: 3784
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MadPick wrote: OK, I know this is boring for the rest of you but it's exciting for me. It's grape processing day. Found them for sale at Safeway for $1.49, so I stocked up. I pull them off the stems, rinse them, then lay them out to dry. Then I put them into gallon Ziploc bags and freeze them, and they become my favorite late-night snack. You should try that with blueberries too. They are great frozen.
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Sun Apr 21, 2019 10:03 pm |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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Just before wrapping: Rested: Carving: Eating: Also pictured - asparagus, and new potatoes that were salt-boiled, squished and then fried in duck fat.
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Mon Apr 22, 2019 7:22 am |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28174
Real Name: Ace Winky
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Wow. That looks great.
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Mon Apr 22, 2019 8:15 am |
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usrifle
Site Supporter
Location: RENTON Joined: Fri Mar 25, 2011 Posts: 20771
Real Name: John
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I'm doing pulled Beef Chuck roast in the smoker. A couple hours on the smoke then into a Foil Pan with Beef Broth to Braise until tender before pulling. I will do some Caramelized Onions in Cast Iron and top with a mix of Mayo and Creamy Horseradish for sauce and it's slider time. I'm trying something new.
_________________ 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 Apr 26, 2019 7:25 pm |
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