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Thread: Watcha cookin'?

  1. #3401
    Join Date
    Dec 2008
    Location
    Nashville TN
    Posts
    698
    Seafood paella.


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  2. #3402
    Join Date
    Dec 2008
    Location
    Nashville TN
    Posts
    698
    Chicken thighs braised in sundried smoked tomatoes and homemade chicken stock. This was really tasty.


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  3. #3403
    Join Date
    Oct 2003
    Location
    WA
    Posts
    5,856
    Whipping up some Red Beans and Rice this afternoon.
    I remember a bottomless freedom...

  4. #3404
    Join Date
    Oct 2003
    Location
    WA
    Posts
    5,856
    Sweating down the trinity and andouille sausage.

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    I remember a bottomless freedom...

  5. #3405
    Join Date
    May 2009
    Location
    inpdx
    Posts
    12,893
    You people are living well — nice work!

  6. #3406
    Join Date
    Oct 2003
    Location
    WA
    Posts
    5,856
    And one of the finished product. I went back for seconds.

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    Recipe: https://www.seriouseats.com/recipes/...ce-recipe.html
    I remember a bottomless freedom...

  7. #3407
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    16,327

  8. #3408
    Join Date
    Oct 2003
    Location
    Tahoe
    Posts
    2,289
    Made up a slow cooker full of chili this weekend.

    4 lbs ground beef (grass fed)

    1 lb ground turkey,

    A bit of pork sausage (would've used a lb of ground pork instead of 1 of the lbs of beef but none at the market)

    Some dry black & pinto beans soaked overnight (would've used some kidney too but again, none at the market)

    5 different kinds of dry peppers soaked overnight to reconstitute

    Fresh peppers - Seeds removed (1 Anaheim, 2 Jalapenos, 1 Serrano)

    3 kinda small onions sauteed in some of the leftover beef fat.

    Several cloves of garlic

    3 Tbsp Chili Powder (2 Med, 1 Hot)

    4 Tsp Cumin

    1 Tsp Paprika

    1 Tsp Black Pepper

    A bunch of salt, 1 Tbsp +/-

    1 bottle beer (Jubelale)

    1 can refried beans

    In the blender I put all the fresh peppers and water that dry peppers had been soaking in. After blending, I poured it all in the slow cooker and then washed out the blender with the beer and added to the mix. Slow cooker on high for about 30 min, then switched to low while the beans were simmered for a couple hours on the stove, then added and it's done.

    Turned out well, good chili flavor but less kick than I usually like. Would add an extra serrano or 2 next time, maybe go half & half on the med & hot chili pow.
    "The mind, once expanded to the dimensions of larger ideas, never returns to its original size."

  9. #3409
    Join Date
    Nov 2005
    Location
    Pagosa Springs CO
    Posts
    637
    Thank you! The best laughs we've had in days.

  10. #3410
    Join Date
    May 2009
    Location
    inpdx
    Posts
    12,893

    Watcha cookin'?

    Got a chili going
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    Onion
    Garlic
    Serrano peppers
    Spice blend: salt, pepper, oregano, cayenne, garlic powder, red pepper flakes, cumin, smoked paprika
    Can of adobo peppers
    Pork blade roast
    Beef chuck roast
    Black beans (all we had; otherwise would use black, pinto & kidney)
    Half bottle of beer

  11. #3411
    Join Date
    Feb 2018
    Posts
    226
    Homemade sauce and tricolor rotini

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  12. #3412
    Join Date
    Apr 2012
    Location
    Stumptown
    Posts
    6,122
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    Veggie Thai curry. One of the best ways to use up the veggies in your fridge.

  13. #3413
    Join Date
    Oct 2002
    Location
    Shadynasty's Jazz Club
    Posts
    8,539
    Had Bratwurst but no buns so had to get creative. I've made Brat-rice several times, but the store only had Arborio rice and wife doesn’t want to break into the 15lb apocalypse bag of basmati, so bratwurst risotto it is. AKA, Dijon Risotto with sausage crouton. Not paying attention, I used full strength concentrated stock for the risotto, 5 cups of it. Rich is an understatement.


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    Last edited by bagtagley; 04-02-2020 at 07:37 AM.
    Remind me. We'll send him a red cap and a Speedo.

  14. #3414
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    16,327

  15. #3415
    Join Date
    Sep 2006
    Posts
    4,731
    Tested out the size limits of my 1950’s pressure cooker.
    Glad I did, I almost veered towards the oven, but it turned out great.
    About 10 pounds of bone in pork shoulder.
    Raw
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    Light braise before pressure
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    Into cast iron for lunch.
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  16. #3416
    Join Date
    Jan 2004
    Location
    the Low Sierra
    Posts
    12,540
    I need a pressure cooker.

  17. #3417
    Join Date
    Mar 2005
    Location
    Dystopia
    Posts
    10,446
    Short ribs.

    Already grilled.

    And slo cookin and making me so hungry from the smell
    Dayyyum
    “Life has become immeasurably better since I have been forced to stop taking it seriously.”
    Hunter S. Thompson

  18. #3418
    Join Date
    May 2002
    Location
    Halfway Between the Gutter and the Stars
    Posts
    3,314
    Quick yummy lunch.


    Kinda like a glory bowl from Whitewater Cooks cook book. Dressing is the same, Sauted some tofu until crispy, breaded with four, bread crumbs, salt, chili power & onion powder. In the same pan I fried up some leftover rice until it was a bit crispy. Put the rice and tofu in a bowl with potato peelered carrot, cucumber & yellow pepper. (Potato peelerd is just super thin sliced with a peeler) fist full of cilantro, some cherry tomatoes, a bunch of sliced pepperoncinis and some sliced almonds on top. Then a generous amount of the dressing.


    Glory Bowl Dressing
    1/2 cup nutritional yeast flakes*
    1/3 cup water
    1/3 cup tamari or soy sauce
    1/3 cup apple cider vinegar
    2 cloves garlic, crushed
    1 1/2 cups vegetable oil
    2 tbsp tahini paste
    You are what you eat.
    ---------------------------------------------------
    There's no such thing as bad snow, just shitty skiers.

  19. #3419
    Join Date
    Aug 2007
    Location
    At the beach
    Posts
    13,109
    My daughter, the unemployed fine dining mgr, cooks for us every night. God I hope we run outta food before I weight 300lbs.
    Quote Originally Posted by leroy jenkins View Post
    I think you'd have an easier time understanding people if you remembered that 80% of them are fucking morons.
    That is why I like dogs, more than most people.

  20. #3420
    Join Date
    Oct 2004
    Location
    50 miles E of Paradise
    Posts
    9,253
    I made a double batch of brownies last night, using Durban Poison and the last of my GSC
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    Now I have an alternate delivery system if I get Covid and can't vape
    Check Out Ullr's Mobile Avalanche Safety Tools for iOS and Android
    www.ullrlabs.com

  21. #3421
    Join Date
    Dec 2012
    Location
    I smell poutine!!!
    Posts
    10,389
    Quote Originally Posted by TBS View Post
    I made a double batch of brownies last night, using Durban Poison and the last of my GSC
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Views: 288
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    Now I have an alternate delivery system if I get Covid and can't vape
    In.

  22. #3422
    Join Date
    Sep 2006
    Location
    Fraggle Rock, CO
    Posts
    5,852
    Brandine: Now Cletus, if I catch you with pig lipstick on your collar one more time you ain't gonna be allowed to sleep in the barn no more!
    Cletus: Duly noted.

  23. #3423
    Join Date
    Mar 2009
    Location
    NorthEast
    Posts
    930
    Mongolian Beef last night.



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  24. #3424
    Join Date
    Jan 2017
    Location
    on the banks of Fish Creek
    Posts
    2,470
    Nice. Love that shit.... recipe?

  25. #3425
    Join Date
    Mar 2009
    Location
    NorthEast
    Posts
    930
    Quote Originally Posted by m2711c View Post
    Nice. Love that shit.... recipe?
    https://damndelicious.net/2013/10/05...opycat-recipe/


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