Page 267 of 304 FirstFirst ... 262 263 264 265 266 267 268 269 270 271 272 ... LastLast
Results 6,651 to 6,675 of 7585

Thread: Watcha cookin'?

  1. #6651
    Join Date
    Apr 2012
    Location
    ¯\_(ツ)_/¯
    Posts
    11,676
    Butternut squash soup, Caesar salad, and garlic sourdough
    Click image for larger version. 

Name:	IMG_0132.JPG 
Views:	95 
Size:	191.4 KB 
ID:	428502

  2. #6652
    Join Date
    Dec 2006
    Location
    SLC
    Posts
    754
    Haven't posted in a bit so here are a few meals I've made the last while.

    One sandwich I feel is highly under rated is a BLT. I visited family after a wedding and was given home grown produce on my way out. Not much beats homegrown tomato so I made BLTs.

    Click image for larger version. 

Name:	IMG_1954.jpg 
Views:	74 
Size:	1.42 MB 
ID:	428504

    Cooked up a pot roast and felt like a different route than mashed potatoes. These had garlic salt, pepper, rosemary, parsley, basil, and parmesan cheese and tossed in olive oil. I used red potatoes skin on and a mandolin feature of a cheap grater and it was surprisingly easy. Soaked the slices in water 10-15 mins, drained them, tossed them in seasoning mix then stacked like poker chips in a pie dish.

    Click image for larger version. 

Name:	IMG_2208.jpg 
Views:	72 
Size:	1.44 MB 
ID:	428505

    Most recent dish was Venchiladas. Made a filling mix with seared caramelized onions using sparing amounts chili powder, garlic salt and cumin for seasoning. Seared in bacon drippings. added hatch green chiles at the end. Meat was venison also browned in bacon drippings with taco seasoning.

    Click image for larger version. 

Name:	IMG_2257.jpg 
Views:	67 
Size:	1.55 MB 
ID:	428506

    Click image for larger version. 

Name:	IMG_2258.jpg 
Views:	64 
Size:	1.54 MB 
ID:	428507

    Click image for larger version. 

Name:	IMG_2260.jpg 
Views:	65 
Size:	1.58 MB 
ID:	428508
    Hamme one dem beers

  3. #6653
    Join Date
    Dec 2016
    Location
    In a van... down by the river
    Posts
    13,532
    This is an *excellent* side dish that uses up zukes and yellow squash well. Kind of like calabacitas, but more corn-oriented and minus the chiles.

    Though chiles would be really good in it.

    https://www.thespruceeats.com/sautee...lantro-4136491

    I threw in a bunch of cherry tomatoes at the end with the cotija and cilantro.

  4. #6654
    Join Date
    Nov 2006
    Location
    NCW
    Posts
    4,563
    Quote Originally Posted by skaredshtles View Post
    This is an *excellent* side dish that uses up zukes and yellow squash well. Kind of like calabacitas, but more corn-oriented and minus the chiles.

    Though chiles would be really good in it.

    https://www.thespruceeats.com/sautee...lantro-4136491

    I threw in a bunch of cherry tomatoes at the end with the cotija and cilantro.
    On this vein I’ve been doing a lot of marinated zucchini/squash.

    Goes like this:

    Slice your squash about 1/4” thick
    Roast/sauté/grill in batches to give it some color and release most of the water
    Mix up about 1/2 to 1 cup of a 1:1 vinaigrette with your preferred vinegar and oil chock full of herbs, garlic and pepper. I like to use cilantro/lime/jalapeño or thai basil/chili or basil/oregano/bell depending on what it’s being paired with
    Once all the squash is cooked, drench it in the vinaigrette and let sit for at least an hour, tossing occasionally to marinate all the squash.
    Serve at room temperature or chilled

    Click image for larger version. 

Name:	68462386289__BD7C3F26-8A1F-4F62-82FF-AB442264527C.JPG 
Views:	70 
Size:	179.5 KB 
ID:	428523

  5. #6655
    Join Date
    Dec 2016
    Location
    In a van... down by the river
    Posts
    13,532
    Quote Originally Posted by jackattack View Post
    On this vein I’ve been doing a lot of marinated zucchini/squash.

    Goes like this:

    Slice your squash about 1/4” thick
    Roast/sauté/grill in batches to give it some color and release most of the water
    Mix up about 1/2 to 1 cup of a 1:1 vinaigrette with your preferred vinegar and oil chock full of herbs, garlic and pepper. I like to use cilantro/lime/jalapeño or thai basil/chili or basil/oregano/bell depending on what it’s being paired with
    Once all the squash is cooked, drench it in the vinaigrette and let sit for at least an hour, tossing occasionally to marinate all the squash.
    Serve at room temperature or chilled

    Click image for larger version. 

Name:	68462386289__BD7C3F26-8A1F-4F62-82FF-AB442264527C.JPG 
Views:	70 
Size:	179.5 KB 
ID:	428523
    Nice! Along the same track - here's a pasta salad that uses grilled zuke/yellow squash that is delicious:

    https://www.italianfoodforever.com/2...ation-1544-jtr


  6. #6656
    Join Date
    Apr 2021
    Posts
    2,831
    Quote Originally Posted by skaredshtles View Post
    Nice! Along the same track - here's a pasta salad that uses grilled zuke/yellow squash that is delicious:

    https://www.italianfoodforever.com/2...ation-1544-jtr
    I made this tonight, thanks. Pretty good.

  7. #6657
    Join Date
    Mar 2017
    Location
    Seattle
    Posts
    494
    Japchae, posting to show Nick that we have the same napkins
    Click image for larger version. 

Name:	IMG_5533.jpg 
Views:	71 
Size:	608.1 KB 
ID:	428601

  8. #6658
    Join Date
    Dec 2016
    Location
    In a van... down by the river
    Posts
    13,532
    Homemade marinara from heirloom tomatoes.

  9. #6659
    Join Date
    Jan 2017
    Location
    on the banks of Fish Creek
    Posts
    7,474
    them are some meaty lookin' tomatoes....


    fact.

  10. #6660
    Join Date
    Nov 2002
    Location
    EWA
    Posts
    22,002
    Posole (chili verde)

    Never photographs very well but trust me... it's tasty.

    Click image for larger version. 

Name:	20221004_201506.jpeg 
Views:	73 
Size:	123.4 KB 
ID:	428712
    When you see something that is not right, not just, not fair, you have a moral obligation to say something. To do something." Rep. John Lewis


    Kindness is a bridge between all people

    Dunkin’ Donuts Worker Dances With Customer Who Has Autism

  11. #6661
    Join Date
    Feb 2005
    Posts
    19,147
    Quote Originally Posted by skaredshtles View Post
    Homemade marinara from heirloom tomatoes.
    You got sucked into it too. I don't blame you.

    Is it radix panax notoginseng? - splat
    This is like hanging yourself but the rope breaks. - DTM
    Dude Listen to mtm. He's a marriage counselor at burning man. - subtle plague

  12. #6662
    Join Date
    Sep 2005
    Location
    Wasatch Back: 7000'
    Posts
    12,950
    Click image for larger version. 

Name:	ACA47B4D-D2BD-4680-85EF-38762B8AAEEA.jpg 
Views:	109 
Size:	649.6 KB 
ID:	429136healthy

    AndClick image for larger version. 

Name:	EB923866-CA7A-4E0C-8794-D12B06B78AFD.jpg 
Views:	85 
Size:	679.2 KB 
ID:	429137not so healthy
    “How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix

  13. #6663
    Join Date
    Jan 2017
    Location
    on the banks of Fish Creek
    Posts
    7,474
    crack kills…



    fact.

  14. #6664
    Join Date
    Dec 2012
    Location
    I can still smell Poutine.
    Posts
    24,392
    Quote Originally Posted by schindlerpiste View Post
    Click image for larger version. 

Name:	ACA47B4D-D2BD-4680-85EF-38762B8AAEEA.jpg 
Views:	109 
Size:	649.6 KB 
ID:	429136healthy
    Oh my. Any kind of seasoning or "sauce", etc? I like doing something like that with shrimp, but I am missing some flavoring. Probably just need MSG. Heh.

  15. #6665
    Join Date
    Sep 2005
    Location
    Wasatch Back: 7000'
    Posts
    12,950
    fish sauce, soy sauce, rice wine vinegar, sesame oil
    “How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix

  16. #6666
    Join Date
    Dec 2012
    Location
    I can still smell Poutine.
    Posts
    24,392
    Quote Originally Posted by schindlerpiste View Post
    fish sauce, soy sauce, rice wine vinegar, sesame oil
    Ok, more of a coating, which I like. What about adding Sake? I keep it on hand as a cooking wine for a few recipes I like. We can veer off into a PM if that's easy.

  17. #6667
    Join Date
    Nov 2006
    Location
    Seattle
    Posts
    8,391
    Well, I didn't actually cook it, but it arrived in my kitchen yesterday. I've gone through a few of these American cured hams over the years from different vendors. My favorite one went out of business so have been experimenting. Finding any with enough age (at a reasonable price) to eat right away as charcuterie has been hard. I've had to hang some for several months before they were ready.

    Some have been too smoky, some unsmoked. This one, while smoked, has very little smoky flavor (perfect). And it showed up with 26 months of age on it as I requested one that had some age. That much was a pleasant surprise. Many of these vendors charge double or triple for that much age but not this one apparently. It's pretty goddam delicious.
    Attached Thumbnails Attached Thumbnails Click image for larger version. 

Name:	IMG_5001.jpg 
Views:	67 
Size:	2.29 MB 
ID:	429250   Click image for larger version. 

Name:	IMG_5002.jpg 
Views:	63 
Size:	1.48 MB 
ID:	429251   Click image for larger version. 

Name:	IMG_5003.jpg 
Views:	67 
Size:	1.71 MB 
ID:	429252  
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  18. #6668
    Join Date
    Sep 2005
    Location
    Wasatch Back: 7000'
    Posts
    12,950
    Oh my word....OUTSTANDING
    “How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix

  19. #6669
    Join Date
    Sep 2001
    Location
    Before
    Posts
    27,877
    Due to health issues, I'm vegan during the week.
    So, on the weekends, I turn it up.

    Last night we did salmon schmoo (cooked salmons chopped with shallots and capers with a dab of mayo) on toast, lime leek soup with shrimp and tobiko, seared scallops with sides of pickles and morel mushrooms and finished with a grilled thick ribeye, broccoli and big crimini mushrroms stuffed with chopped shallots, dungeness crab and cheese.
    First course had a Littorai Sonoma Coast chardonnay and a half of a Prieur-Brunet Meursault Charmes.
    The steak was consumed with a 2001 Kistler Cuvee Catherine, was among the best wine I've ever had in my life.
    Too busy to take pictures.

    Tonight, it's stuffed peppers:
    0) Sautee at low heat ground lamb with 3/4 of a bulb of garlic, fresh oregano and a chopped half big onion.

    1) Add in cooked brown rice, kalamata olives, the rest of the garlic. Mix.

    2) Stuff peppers with above mix, finishing with a plug of gouda cheese.

    3) Bake at 350F for 45 minutes.
    Attached Thumbnails Attached Thumbnails Click image for larger version. 

Name:	IMG_0849 (2).jpg 
Views:	75 
Size:	1.77 MB 
ID:	429287   Click image for larger version. 

Name:	IMG_0851 (2).jpg 
Views:	74 
Size:	1.68 MB 
ID:	429288   Click image for larger version. 

Name:	IMG_0850 (2).jpg 
Views:	73 
Size:	1.43 MB 
ID:	429289  
    Merde De Glace On the Freak When Ski
    >>>200 cm Black Bamboo Sidewalled DPS Lotus 120 : Best Skis Ever <<<

  20. #6670
    Join Date
    Jan 2022
    Location
    Oregon
    Posts
    674
    Quote Originally Posted by Buster Highmen View Post
    Due to health issues, I'm vegan during the week.
    So, on the weekends, I turn it up.

    Last night we did salmon schmoo (cooked salmons chopped with shallots and capers with a dab of mayo) on toast, lime leek soup with shrimp and tobiko, seared scallops with sides of pickles and morel mushrooms and finished with a grilled thick ribeye, broccoli and big crimini mushrroms stuffed with chopped shallots, dungeness crab and cheese.
    First course had a Littorai Sonoma Coast chardonnay and a half of a Prieur-Brunet Meursault Charmes.
    The steak was consumed with a 2001 Kistler Cuvee Catherine, was among the best wine I've ever had in my life.
    Too busy to take pictures.

    Tonight, it's stuffed peppers:
    0) Sautee at low heat ground lamb with 3/4 of a bulb of garlic, fresh oregano and a chopped half big onion.

    1) Add in cooked brown rice, kalamata olives, the rest of the garlic. Mix.

    2) Stuff peppers with above mix, finishing with a plug of gouda cheese.

    3) Bake at 350F for 45 minutes.
    The olives are a very nice addition

    Sent from my SM-G988U using Tapatalk

  21. #6671
    Join Date
    Jan 2022
    Location
    Oregon
    Posts
    674
    Had great success making a Detroit style pizza.

    Pepperoni, garlic, jalapeno, onions, mushrooms, green chile, olives.

    Stretched the dough into the greased pan, covered it with saran wrap and let it sit on the counter for 24 hours to poof up.

    Sent from my SM-G988U using Tapatalk

  22. #6672
    Join Date
    Sep 2005
    Location
    Wasatch Back: 7000'
    Posts
    12,950
    Click image for larger version. 

Name:	5E5D90AA-7310-434B-9B42-0AE500260B45.jpg 
Views:	106 
Size:	956.3 KB 
ID:	429645
    “How does it feel to be the greatest guitarist in the world? I don’t know, go ask Rory Gallagher”. — Jimi Hendrix

  23. #6673
    Join Date
    Oct 2003
    Location
    Ogden
    Posts
    9,081
    Quote Originally Posted by Buster Highmen View Post
    The steak was consumed with a 2001 Kistler Cuvee Catherine, was among the best wine I've ever had in my life.
    I paused and paid attention here….you saying this is serious business.

  24. #6674
    Join Date
    Jan 2016
    Location
    Greg_o
    Posts
    2,639
    Nachos!

    Click image for larger version. 

Name:	20220928_212123.jpg 
Views:	91 
Size:	1.47 MB 
ID:	429921

  25. #6675
    Join Date
    Feb 2014
    Posts
    1,508
    Our friend's garden went nuts this fall and we have been eating well when the baby decides to take a long afternoon nap.
    Click image for larger version. 

Name:	IMG_20221013_215825_01.jpg 
Views:	98 
Size:	1.36 MB 
ID:	430743

    Butternut squash gnocchi with a kale 'sauce persille'. I have never dialed in gnocchi dough, I always make too dry of a dough and end up with something closer to dumplings. Anyone with a foolproof recipe? Tasted great, and it's the dairy/flour talking but a nice way to eat a whole squash and bunch of kale.

    My wife and I don't do bell peppers so it has been fun experimenting with other sweet peppers. Fresh pimentos were the revelation of this summer. Finished out the season with a pimento/Hungarian wax romesco. I can't wait to try a pimento/Fresno next year.

    Click image for larger version. 

Name:	PXL_20221021_021348747.jpg 
Views:	98 
Size:	878.8 KB 
ID:	430744

    Obligatory patatas bravas. I nailed the confit but was lazy and didn't remove the spuds while I brought the oil up to temp for browning. Still came out crispy and tasted great. Aioli made with kewpie for those following at home, no one died.

    We had so many peppers/tomatoes that I made roasted red pepper soup as well. When my wife isn't looking, I have been sneaking a handful of goldfish crackers into my bowl because I am an adult. So good.

    Click image for larger version. 

Name:	PXL_20221019_025049796.jpg 
Views:	90 
Size:	1.09 MB 
ID:	430749

    Finally, my first attempt at a soufflé. Flavored with goat cheese and thyme. It came together nice and quick, I haven't made meringue by hand in forever and remembered that I need a better whisk. I didn't butter the pan enough and wimped out when I started to smell the sides over browning, it could have used a few more minutes. Not upset with my first attempt, the batter started at the halfway mark before going in the oven.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •