What did I cook this weekend.....

[Hanglow]

fryup from a few nights ago. Vary rarely have them

lorne sausage, bacon, black pudding, fruit pudding, fried egg, beans and a potatoe scone

some minibratwurst, fried onions, sweet mustard+ketchup with a homemade roll

 

[paulthenurse]

Luv. Luv. Luv black pudding.

 

[Hoppy2bmerry]

Halibut seasoned and sautéed in butter, and onion. Served with fresh corn and potato salad. I've got some hard cooked eggs with pickled beets mingling in the fridge, they'll be good to eat in a week.

 

[bracconiere]

saw this and just posted in another thread about "Most annoying thing you've heard about being a homebrewer"(or something like that)

So, damn this all looks like great food! Who's planing on going pro!? lol

 

[paulthenurse]

Then it would be a job.

 

[applescrap]

Haha, no kidding, I don't want to work that hard.

 

[Staestc]

Goan Pork Vindaloo in the Instant Pot about to go under pressure!

Smell is just awesome as always!

 

[Hoppy2bmerry]

My club had a fest today. I cooked the burgers. The pig was fantastic.

 

[Schlenkerla]

Tonight's smoked BBQ ribs. Smoked and spritzed with apple juice every 15 minutes for four hours. I think the juice leaves a sweet apple-caramelized crust.

These are dry, no sauce. I add sauce just before eating.

OMG - They are fall off the bone tender. Very tasty with Famous Dave's Texas Pit!

 

[bob1852]

Schnitzel and spaetzle and braised cabbage. Oktoberfest.

 

[Hanglow]

Goan Pork Vindaloo in the Instant Pot about to go under pressure!


Smell is just awesome as always!

I made a slow roasted (6 hour) pork belly vindaloo a couple of days ago. Ended up adding chick peas, and aubergine and some coconut cream to it as it was a bit too hot, so not really a vindaloo anymore but was very tasty

 

[paulthenurse]

Coming soon to a table near me. Beef short ribs.

 

[Schlenkerla]

Coming soon to a table near me. Beef short ribs.
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I haven't done beef on my new Traeger....
....well steaks don't count.

Done a cold smoked pot roast on the gas char broil. That's it... Beef makes me gassy but I'm willing to make sacrifices.

Show us pictures please of the finished product!

 

[paulthenurse]

Six hours and still not done. I cut them up and tried to expedite things but just not right. I took one for the team and tried one of them . These really need to be well done. After six they were med rare and like shoe leather.

SWMBO drove home from her moms in NJ this evening and was hungry. I pulled the ribs and did a few hamburgers. I’ll finish them tomorrow.

 

[paulthenurse]

They’re like brisket. Being cooked doesn’t make them done. You need to let the collagen render. Sometimes things go faster than others. Here’s a few I did a few weeks ago. When they shrink up to where the meat is about half the size of the bones they’re right.

 

[Hoppy2bmerry]

Chicken coconut curry, served it ove rice with some mixed veggies. Much lighter fare than fest foods of yesterday.

 

[applescrap]

Monster brownies. The brownie base is soo good. The recipe is from epicurious, bittersweet magazine. Comes up as best cocoa brownies. I have made them a lot and I like the recipe.

 

[paulthenurse]

So back to the short ribs. I saute's some onions, added a can of tomato paste, a generous cup of inexpensive red wine and a box of beef broth threw in the ribs for a few hours. Took them out, cut the meat off the bones up added some small potatoes and a turnip for another hour.

 

[Hoppy2bmerry]

Like buttah?

 

[paulthenurse]

Yup.

 

[John Kimble]

Homemade fettucini with fresh caught Florida lobster from our bay dive in a porcini mushroom sauce with shaved black truffles.
Anniversary...had to remind the wife why she married me.

 

[TwistedGray]

This week's challenge - lemongrass. Wifey made some lemongass chicken, very good. I'll be on wing duty tonight so we'll see

 

[user 211287]

Canary bean, pork and andouille soup. Zipped up with aji panca and aji amarillo pastes. Garnished with fresh culantro.

 

[TwistedGray]

These we're tossed in my lemongrass sauce and baked for about six minutes after deep frying prior to being tossed in sauce. Tasty...she won again though.

No pic after secondary cooking.

 

[paulthenurse]

I'd be 165# if it weren't for you bastards.

 

[TwistedGray]

I'd be 165# if it weren't for you bastards.

I'll be AT 165 because of you bastards!!

 

[RevKev]

Not sure what to call this, but it's shrimp marinated in pineapple juice & black pepper, stir-fried in dark sesame oil with onions & garlic, simmered in coconut milk with a handful of dulce, 2 big pinches of bonito flakes, a squirt of rooster sauce, more black pepper, sweet basil, Thai sweet chili sauce, soy sauce & a bit more pineapple juice, and cinnamon. Served over stir-fried veggies (carrots, broccoli, red cabbage, summer squash, bean sprouts, sweet basil, garlic, ginger, and a bit more coconut milk. I wanted to use Thai basil, which has a sort of cinnamon/fennel-ish flavor combined with the basil flavor, but I was out; so I figured, "what the hell?" I added a bit of cinnamon & was surprised at how TASTY it turned out! The cinnamon really made the coconut & pineapple pop. It was a combination of sweet, savory, spicy & a hint of tartness from the pineapple chunks I added just before serving. I will definitely make this again.
Regards, GF.

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I uh. Just saw this [emoji102][emoji102] wow

 

[schematix]

lol i remember being 155lbs. i was cold all the damn time. with my current high-R insulation i can easily tolerate 30 degree weather for an extended period in just a t-shirt. probably same reason why i get hot when it's over 50 degrees outside too.

oh well time for some more chicken wings.

 

[TwistedGray]

lol i remember being 155lbs. i was cold all the damn time. with my current high-R insulation i can easily tolerate 30 degree weather for an extended period in just a t-shirt. probably same reason why i get hot when it's over 50 degrees outside too.

oh well time for some more chicken wings.

That's why I'm always so cold!! I'm too skinny

 

[user 211287]

High fiber, high protein and good oils like EVO and rice bran oil.....Eat your heart out and enjoy it. Im 175lb and over 6ft tall. The good fats help you tolerate the bad fats better. I havent used margarine or canola oil in years...If you want to cut back on something cut back on the sodium, soda and crappy oils.