Gun store Shooting Locations It is currently Thu Dec 13, 2018 3:24 pm


Rules Brads Guns Rainier Arms I5 Guns & Ammo Killer Innovations Fessleman Firearms
WGO Chat Room Rehv Arms Vantage Reloading
Gear Fortis WCA 2A Ind. Pintos WAC
Calendar





Reply to topic  [ 1262 posts ]  Go to page Previous  1 ... 81, 82, 83, 84, 85  Next
 what did you cook today thread 
Author Message
Online
User avatar

Location: Bothell
Joined: Sat Sep 12, 2015
Posts: 856
Quick question about roasting the chilis ---- what is the purpose of roasting? Flavor? Removing the skin?
I can see 'fire roasting' for flavor or if it reduces the heat, but to scrape the char off seems counter productive... but I can see removing the skin if that is where any bitterness comes from.


On a side note --- 3# of Best Buy bacon at grocery outlet for $5 --- wasn't expecting it t be that good.... surprised again - its AWESOME bacon! Wonderful hickory smoke flavor - house smells incredible the rest of the day.... my new air freshener!
I've been doing the water cook method --- bacon strips in cold pan with 1/16-1/8" water - turn burner on high and wait for the water to boil off, then turn down to low to cook..... god damn this works so well... such little spattering - bacon cooks evenly WITHOUT blackening - very uniform and satisfying crunch. If you haven't tried it --- DO! Let me know if its better than cooking without the water....
I find its worth it just to reduce the amount of splattering.... I gave up making bacon very often just because I hated having to wipe down the stovetop every time I cooked it..... but the evenness of cooking and the texture has me sold on this method.

_________________
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?


Sat Dec 08, 2018 1:36 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Round Rock, TX
Joined: Thu Mar 5, 2015
Posts: 2935
Real Name: Dave
Roasting is basically for smoky flavor... The outer, charred skin is bitter so winds up getting scraped off as a thin layer. The smoky flavor still permeates the 'meat' of the chile pepper underneath. One effect is to make the pepper very soft which is needed for some recipes like chile relleno made from poblano peppers.

I've roasted chile peppers on the burners of a gas stove, on the BBQ, or under the broiler of the oven. Found a cool article with photos:
https://www.chilipeppermadness.com/preserving-chili-peppers/roasting-chili-peppers-how-to-roast-chili-peppers/

Thanks for the note on bacon water cooking. I too hate wiping down the stove after cooking bacon. We frequently use it not just for breakfast but for gumbo, chili con carne, clam chowder, and many other dishes though it's always a chore cleaning up the stove afterwards.

_________________
There are dead horses yet to be slain....
- NWGunner


Sat Dec 08, 2018 2:25 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Duvall
Joined: Sun Jan 6, 2013
Posts: 15028
Real Name: Paco
Bacon in pan over smoky fire, with a couple three fat Anaheim or Hatch chilies. Peppers get smoke from bacon and fire. Use peppers for cooking other dishes. Eat bacon. :bigsmile:

_________________
I'm a breadivore.


Sat Dec 08, 2018 2:57 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Lawton, OK
Joined: Sat Mar 19, 2011
Posts: 13398
Real Name: Chuck
JB are you coming to the NY shoot? If so we can have a long talk.

_________________
"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


Sat Dec 08, 2018 3:20 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Lawton, OK
Joined: Sat Mar 19, 2011
Posts: 13398
Real Name: Chuck
LOADED SKILLET CHICKEN DINNER
I did it with no starches for the low carb thing. Carrots instead of sweet potatoes.
https://www.geniuskitchen.com/recipe/lo ... ner-531253


You do not have the required permissions to view the files attached to this post.

_________________
"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


Sat Dec 08, 2018 4:04 pm
Profile
Online
User avatar

Location: Redmond/Bellevue/Kirkland
Joined: Fri Aug 15, 2014
Posts: 207
GeekWithGuns wrote:
Roasting is basically for smoky flavor... The outer, charred skin is bitter so winds up getting scraped off as a thin layer. The smoky flavor still permeates the 'meat' of the chile pepper underneath. One effect is to make the pepper very soft which is needed for some recipes like chile relleno made from poblano peppers.


Blackening has always seemed to make any spice left in a chili more easily available to my tongue. It's why I tend to use poblanos for that.

There are plenty of spiciness charts around. I tend to stick to the bottom end of things.


Sun Dec 09, 2018 12:08 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Tacoma
Joined: Sun Nov 17, 2013
Posts: 3764
Sous vide bacon and eggs.


Sun Dec 09, 2018 3:12 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: RENTON
Joined: Fri Mar 25, 2011
Posts: 9237
Real Name: John
Cook? Well, i am doing a Spiral cut ham....but that's really just heating it up. I was going to do it in the Camp Chef Pellet Grill, but Rain put a stop to that.
Too lazy to get out the Pop up. :bigsmile:

_________________
NRA RSO


Sun Dec 09, 2018 3:23 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Lawton, OK
Joined: Sat Mar 19, 2011
Posts: 13398
Real Name: Chuck
Rix86 wrote:
Sous vide bacon and eggs.

?? More info?
I tried SVing bacon, and it sucked.
Eggs will work, but I like omelets.

_________________
"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


Sun Dec 09, 2018 4:18 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: I-5 /512
Joined: Thu Dec 8, 2011
Posts: 12019
Real Name: chris
usrifle wrote:
Cook? Well, i am doing a Spiral cut ham....but that's really just heating it up. I was going to do it in the Camp Chef Pellet Grill, but Rain put a stop to that.
Too lazy to get out the Pop up. :bigsmile:



:thumbsup2: just finished mine and made some soup.....


Image

_________________
Image


Sun Dec 09, 2018 6:48 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: RENTON
Joined: Fri Mar 25, 2011
Posts: 9237
Real Name: John
Nice! Winter Soup....Yum. :thumbsup2:

_________________
NRA RSO


Sun Dec 09, 2018 6:54 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Tacoma
Joined: Sun Nov 17, 2013
Posts: 3764
golddigger14s wrote:
Rix86 wrote:
Sous vide bacon and eggs.

?? More info?
I tried SVing bacon, and it sucked.
Eggs will work, but I like omelets.

Bacon end and pieces overnight at 145 iirc. Then fried in the pan for a few minutes to crisp the outside.
Eggs, a little milk and cheese in a bag at 172 for an hour and some change while I did other stuff.
Easy


Sun Dec 09, 2018 7:06 pm
Profile
Online
User avatar

Location: Redmond/Bellevue/Kirkland
Joined: Fri Aug 15, 2014
Posts: 207
Last night I did a bunch of cooking. I made some kimchi pancakes with vegetables and tofu for dinner. No photos of that, and .. to be fair I have learned from it, so I wouldn't have posted the photo anyway.

However, I did also prep a LOT of pork belly to turn in to bacon, and also used the sous-vide setup to flavour some alcohol. Mor edetails in the SV thread shortly.


Mon Dec 10, 2018 7:30 am
Profile
Site Supporter
User avatar
Site Supporter

Location: South Seattle
Joined: Thu May 2, 2013
Posts: 4239
Real Name: Steve
WanderingWalrus wrote:
Last night I did a bunch of cooking. I made some kimchi pancakes with vegetables and tofu for dinner. No photos of that, and .. to be fair I have learned from it, so I wouldn't have posted the photo anyway.

However, I did also prep a LOT of pork belly to turn in to bacon, and also used the sous-vide setup to flavour some alcohol. Mor edetails in the SV thread shortly.


Maangchi is a great source for Korean recipes & techniques. Long-time YouTuber, just came out with a cookbook...

https://www.maangchi.com/recipe/kimchijeon


Mon Dec 10, 2018 7:44 pm
Profile
Site Supporter
User avatar
Site Supporter

Location: Duvall
Joined: Sun Jan 6, 2013
Posts: 15028
Real Name: Paco
Braised beef Italian style, served over veggie pasta. Tasty.

_________________
I'm a breadivore.


Mon Dec 10, 2018 8:22 pm
Profile
Display posts from previous:  Sort by  
Reply to topic   [ 1262 posts ]  Go to page Previous  1 ... 81, 82, 83, 84, 85  Next

Who is online

Users browsing this forum: No registered users and 7 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum



Rent Me Pintos NRA SAF CCKRBA
Aldersons e-arms.com


Powered by phpBB® Forum Software © phpBB Group
Designed by ST Software for PTF.
[ Time : 0.791s | 15 Queries | GZIP : On ]