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Thread: Watcha cookin'?

  1. #4301
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    Smoked some thighs

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    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.

  2. #4302
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    Quote Originally Posted by Cruiser View Post
    Smoked some thighs

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    Goddamn that looks good.

  3. #4303
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    Quote Originally Posted by Dantheman View Post
    Tuscan black pepper beef stew
    Recipe.

    NOW.


  4. #4304
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    slc
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  5. #4305
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    Feb 2005
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    Real snow calls for ballz and Sunday gravy:

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  6. #4306
    Join Date
    Mar 2007
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    Hyperspace!
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    Click image for larger version. 

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    King salmon-bacon-chimmichurri sandwich (on fresh made bread) with caribou sausage stew. Trying to branch out from our tried and true. This worked.
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  7. #4307
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    Jan 2016
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    Solid start to this page. I'll sit on my vegetable soup pic for a few months lol.

  8. #4308
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    Aug 2017
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    Quote Originally Posted by JimmyCarter View Post
    Yes.
    Small steak, sliced up and cooked in batches

    Attachment 344897
    Make it last

  9. #4309
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    Jan 2017
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    on the banks of Fish Creek
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    soup is good food.

  10. #4310
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    Sep 2005
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    PRB
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    since going low carb, one thing I have missed making/eating has been lasagna, it was always one of my "specialties". But recently figured out that I could sub eggplant for the noodles, and this weekend made some killer eggplant lasagna (and no, I'm not entirely sure how much this differs from eggplant parm). Fucking delicious, totally checks the "lasagna" box in the brain. Sorry, no pics.

    It's kind of a pita to make, since I first have to make up a batch of sauce, then cook the eggplant, then assemble, and cook a bunch more.
    "fuck off you asshat gaper shit for brains fucktard wanker." - Jesus Christ
    "She was tossing her bean salad with the vigor of a Drunken Pop princess so I walked out of the corner and said.... "need a hand?"" - Odin
    "I'd eat a bag of Dicks and wash it down with a Coke any day." - iceman

  11. #4311
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    Gonna need a copy and paste on this one pleeze. Fuck subscriber only recipes.

    Last edited by oftpiste; 10-26-2020 at 12:51 PM.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  12. #4312
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    Quote Originally Posted by oftpiste View Post
    Gonna need a cop and paste on this one pleeze. Fuck subscriber only recipes.
    https://www.italymagazine.com/recipe...nd-pepper-stew

  13. #4313
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    Oct 2003
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    slc
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    They'll give you 12 weeks for $1, but here you go. Also, this recipe and all the recipes from the PBS show are on Youtube:




    6 to 7 pounds boneless beef chuck roast, well trimmed and cut into 2-inch chunks
    Kosher salt and coarsely ground black pepper
    2 tablespoons extra-virgin olive oil
    1 large yellow onion, halved and thinly sliced
    12 medium garlic cloves, peeled
    3 tablespoons tomato paste
    2 sprigs rosemary, plus 1 tablespoon minced fresh rosemary
    2 cups dry red wine


    Heat the oven to 325°F with a rack in the lower-middle position. Place the beef in a large bowl, sprinkle with 1 tablespoon salt and 2 tablespoons pepper, then toss.

    In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and garlic and cook, stirring, until the onion is lightly browned, 7 to 9 minutes. Add the tomato paste and cook, stirring, until the paste begins to brown, 3 to 5 minutes. Nestle the beef and rosemary sprigs in the onion mixture, cover and transfer to the oven. Cook for 2 hours.

    Remove the pot from the oven. Stir, then return to the oven uncovered. Cook until a knife inserted into a piece of beef meets no resistance, another 1 to 1½ hours.

    Using a slotted spoon, transfer the meat to a medium bowl. Set a fine mesh strainer over a fat separator or a medium bowl. Pour the meat juices into the strainer and press on the solids to push them through the strainer; discard any solids left behind.

    Pour the wine into the now-empty pot and bring to a boil over medium-high, scraping up any browned bits. Reduce to medium and simmer until the wine is syrupy and reduced to 1 cup, 5 to 7 minutes. Meanwhile, if you strained the meat juices into a bowl, use a spoon to skim off and discard the fat from the surface.

    Pour the defatted meat juices into the pot. Bring to a simmer over medium-high and cook, stirring occasionally, until thickened to the consistency of heavy cream, 5 to 7 minutes. Return the beef to the pot, add the minced rosemary and stir gently. Bring to a gentle simmer and cook, stirring occasionally, until the meat is heated, about 5 minutes. Stir in 2 teaspoons pepper, then taste and season with salt.

  14. #4314
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    Nov 2006
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    Seattle
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    Grazia!
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  15. #4315
    Join Date
    Aug 2017
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    120
    Filet with salt, pepper, bay leaves and rosemary. Sous vide for 45 minutes at 130. Good texture, decent medium-rare. Sliced over butter lettuce salad. $17 meal for two.Click image for larger version. 

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  16. #4316
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    Quote Originally Posted by Dantheman View Post
    In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and garlic and cook, stirring, until the onion is lightly browned, 7 to 9 minutes. .
    I never add onion and garlic at the same time. Onion takes many minutes more than garlic. You want the garlic just barely browned, where onion has a huge acceptable browness window.

  17. #4317
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    Feb 2005
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    Things that amuse me thread?


  18. #4318
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    Oct 2002
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    Shadynasty's Jazz Club
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    No cooking required, but I use these in a lot of my cooking, and salads, and sandwiches, and handfuls every time I pass the fridge. I may have a problem.

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    Remind me. We'll send him a red cap and a Speedo.

  19. #4319
    Join Date
    Dec 2012
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    I smell poutine!!!
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    Quote Originally Posted by bagtagley View Post
    No cooking required, but I use these in a lot of my cooking, and salads, and sandwiches, and handfuls every time I pass the fridge. I may have a problem.

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    Only problem is when the jar is empty.

  20. #4320
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    Dec 2012
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    I smell poutine!!!
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    Oh, and tagbagley, what's your brine recipe/ratio?

  21. #4321
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    Mar 2017
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    getting onboard the fermented pepper stoke train

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    left is green jalapenos and serranos, center is red jalapenos, right is jalapenos, serranos, scotch bonnets, and a single carolina reaper (green). i've had

    on a related note, i have like a good pound of carolina reapers that honestly, i'm just not man enough to use. if i cooked them into a hotsauce, would some mag want a homemade thing of hotter 'n hell hotsauce?

  22. #4322
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    Quote Originally Posted by Rideski View Post
    I never add onion and garlic at the same time. Onion takes many minutes more than garlic. You want the garlic just barely browned, where onion has a huge acceptable browness window.
    Agreed. I also no longer brown my protein to be braised in the cooking pot. It's too easy to burn the fond unless browning very small quantities (ie. one batch). Brown in a separate pan, deglaze between batches, add deglazing liquid to cooking pot.
    Quote Originally Posted by Foggy_Goggles View Post
    If I lived in WA, Oft would be my realtor. Seriously.

  23. #4323
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    Sep 2006
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    Quote Originally Posted by tgapp View Post

    on a related note, i have like a good pound of carolina reapers that honestly, i'm just not man enough to use. if i cooked them into a hotsauce, would some mag want a homemade thing of hotter 'n hell hotsauce?
    Hard to not be intrigued but not sure if worth shipping.
    I eat a fresh (usually grilled) pepper pretty much every day. Jalapeño is the work horse, meaty, readily available. I like Serrano’s, nice fruit flavor but not much body to them. Poblano or Pasiclla. Hatch when in season. Occasional habanero for excitement. Never touched anything close to those monsters though. I’d be scared to cook really. Inhale some vapor and knock yourself out? https://www.chilipeppermadness.com/c...rolina-reaper/

  24. #4324
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    Jan 2004
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    the Low Sierra
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    Watcha cookin'?

    I can’t imagine fermented hot sauce would make it in the mail.


    here’s a few different peppers L to R: jalapeño, shishoto, serrano and garlic

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    jalapeño sour kraut - this is almost a month in

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    serrano, garlic, onion, cilantro hot sauce

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    I didn't believe in reincarnation when I was your age either.

  25. #4325
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    Oct 2002
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    Shadynasty's Jazz Club
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    Watcha cookin'?

    Quote Originally Posted by riser3 View Post
    Oh, and tagbagley, what's your brine recipe/ratio?
    1 cup of water, 2/3 cup apple cider vinegar, 2/3 cup white vinegar, 2 tbsp salt, 1-2 tsp sugar.

    I’ve been digging vinegar style with my peppers. It’s also easier to keep up with demand.
    Remind me. We'll send him a red cap and a Speedo.

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