What did I cook this weekend.....

[Hoppy2bmerry]

Duck soup. Sure, some green onion on top would have been nice.

 

[Brewbuzzard]

Sous Vide salmon with chickpea salad and baby bokchoy.

Pop

 

[BongoYodeler]

Simmered a big pot of homemade spaghetti sauce all day. Time to enjoy all my hard work.

 

[catdaddy66]

Sous Vide salmon with chickpea salad and baby bokchoy.
View attachment 613476 View attachment 613477 Pop

You have inspired me to use my chick peas and bok choy with some chicken tonight!

 

[Staestc]

Baked chicken thighs and rice. Seasoned with a mildish pepper powder blend of aji panca and Aleppo. Some 7-Pot Primo sauce to kick it up a few hundred notches That stuff is like crack. Its killing you and you cant stop using it.

Those just look awesome! Well done!

 

[jturman35]

 

[JB_Brewing2]

Frittata with venison breakfast sausage, onion, four cheeses...

 

[LakesideBrewing]

Frittata with venison breakfast sausage, onion, four cheeses...


View attachment 613615

Is that cast iron pan an Erie?

 

[JB_Brewing2]

Is that cast iron pan an Erie?

It's a Griswold that has been passed down in our family.

 

[LakesideBrewing]

It's a Griswold that has been passed down in our family.

Awesome! I have an 8” that was my wife’s Great Great Grandmother’s, it my favorite thing in my kitchen! Apparently Erie and Griswold are the same thing, made by the same company. Some years they were stamped Griswold, some years Erie. Have you traced yours back to see how old it is? Here is a web site that I used to find out ours is from 1905! http://www.castironcollector.com/erie.php
And http://www.castironcollector.com/griswoldtm.php

Cheers!

 

[Staestc]

View attachment 613538

I picked up two racks of St. Louis ribs on sale a Kroger for like $5 each a couple of days ago that I need to get cooked! You reminded me

 

[catdaddy66]

Awesome! I have an 8” that was my wife’s Great Great Grandmother’s, it my favorite thing in my kitchen! Apparently Erie and Griswold are the same thing, made by the same company. Some years they were stamped Griswold, some years Erie. Have you traced yours back to see how old it is? Here is a web site that I used to find out ours is from 1905! http://www.castironcollector.com/erie.php
And http://www.castironcollector.com/griswoldtm.php

Cheers!

I'm not sure of the brand but my wife inherited her mother's cast iron cookware in 2010. We have about 8 pieces with 6"-12" frying pans and a Dutch oven. I absolutely LOVE these pans! I rarely use anything else.

 

[JB_Brewing2]

Awesome! I have an 8” that was my wife’s Great Great Grandmother’s, it my favorite thing in my kitchen! Apparently Erie and Griswold are the same thing, made by the same company. Some years they were stamped Griswold, some years Erie. Have you traced yours back to see how old it is? Here is a web site that I used to find out ours is from 1905! http://www.castironcollector.com/erie.php
And http://www.castironcollector.com/griswoldtm.php

Cheers!

I believe our pan dates back to the 20-40's.

 

[Hoppy2bmerry]

Salad and lasagna

 

[TwistedGray]

Locally caught dabs

 

[Temptd2]

Locally caught dabs

Nothin' like Monterey Bay 'dabs. Yum. One thing I miss is the fresh seafood. Hard to get in the middle of AZ!

 

[TwistedGray]

Nothin' like Monterey Bay 'dabs. Yum. One thing I miss is the fresh seafood. Hard to get in the middle of AZ!

We're fortunate that our neighbors are part of a fishing co-op, and sometimes they just don't like the seafood (shrimp with heads on and anchovies in particular) or they order too much (in this case). But yeah, fresh seafood off the boat is yummy!

 

[Temptd2]

If I had known about a fishing co-op while living there I'd have been all over that! Only lived there 64 years.... LOL!

 

[Staestc]

I know many of you snub fillets and Costco meat lately, but I’m cooking these two lovely pieces of meat tonight!

Secret marinade included a new ingredient tonight in my steak.

One of the hottest hot sauces I have ever bought and definitely the most flavorful, at least till your tastebuds go numb. Thanks for the tip on this sauce! It is just awesome!!

 

[S-Met]

Baked chicken

 

[TwistedGray]

Made some bagels. From left to right it's a blueberry and crystalized ginger bagel, a poppyseed bagel, and a sea salt and sesame seed bagel in the back.

 

[schematix]

Sous vide shrimp cocktail (30 min @ 135F). 16-20 gulf shrimp fresh shelled and deveined. Homemade cocktail sauce.

Cocktail sauce was off the charts.

The shrimp were kinda mushy. Disappointing waste of really good shrimp.

 

[S-Met]

Sous Vide prep for fondue/hot pot:
Zucchini, squash broccoli, mushroom, beef, potato & chicken.

From top down:
Raw beef, chicken and shrimp next to hot pot. Below are ho-made
Creamy horseradish & cocktail sauce from fresh root and gorgonzola sauce.
Clockwise: heirloom bell pepper, raw purple and red potatoes,
From sous vide: mushroom, potato, broccoli, zucchini/squash and chicken/beef in center.
Sourdough and Pugliese bread
Charcuterie next to cheese fonue and a '04 cab from Hess

 

[BongoYodeler]

I admit I don't make the best looking pizza, but it does taste pretty good. This one is homemade dough with caramelized onions, kalamata olives, and goat cheese.

 

[S-Met]

I admit I don't make the best looking pizza, but it does taste pretty good. This one is homemade dough with caramelized onions, kalamata olives, and goat cheese.

Don't know what you're talking about, saw the goat cheese and thought it looks fuggin delicious. Kalamata and onions - bonus. Just need a fruit-forward Zin or a super Tuscan and I'd be happy as a clam.

 

[user 211287]

I know many of you snub fillets and Costco meat lately, but I’m cooking these two lovely pieces of meat tonight!
View attachment 614218

Secret marinade included a new ingredient tonight in my steak.

View attachment 614220

One of the hottest hot sauces I have ever bought and definitely the most flavorful, at least till your tastebuds go numb. Thanks for the tip on this sauce! It is just awesome!!

Its flavor is great but its brutal too. Gives me horrible capsicum cramps if im not careful. It has an addictive quality that is hard to describe. Like BliS Blast on mega steroids. It is a must try for anyone that wants a REALLY hot natural sauce that is also big on flavor.

Reuben kimchi dogs with a little bit were killer.

 

[catdaddy66]

Its flavor is great but its brutal too. Gives me horrible capsicum cramps if im not careful. It has an addictive quality that is hard to describe. Like BliS Blast on mega steroids. It is a must try for anyone that wants a REALLY hot natural sauce that is also big on flavor.

Reuben kimchi dogs with a little bit were killer.

Getting ready to make my own kimchi today...

 

[user 211287]

The one i make for hotdogs is super simple

2 bags Dole slaw mix
2% Mortons canning salt by slaw weight. So 2% of 28oz..About 15grams
2% brine for topping off
1-2 Tbs gochugaru (mild Korean pepper flakes) per bag of slaw mix
distilled or bottled water
1 Tbs fish sauce (optional)

Salt the slaw mix and let it rest in a bowl. Mix it up every 20min for 2 hours.
Pour off the excess liquid after 2 hours and mix in the pepper flakes.
Pack it into a jar TIGHT.
Top off with a 2% brine if needed.

Leave it alone in a jar for at least 3-4 days in a warm dark place. Loose fitting lid or lid with a air lock. DONT crank a lid down tight unless you want to burp it daily.
Check it after a few days to see if its sour. When its sour toss it in the fridge for at least a week. After a month its getting really good.

 

[Staestc]

Ribs are on.

 

[Staestc]

Ribs coming off to be wrapped in foil and finished in the oven.