What did I cook this weekend.....

[BUCKNUTS]

Sweet cole slaw and hot baked beans didn't hurt either



I'm not taking any personal credit, but the first pigs in our country were right here in my area. Pigs (wild or domesticated) were not in this country until the Spanish brought them here, right here in my neighborhood. I celebrate this event as often as possible by cooking and eating their progeny. Thank you Hernando DeSoto!

Yeah its hard to believe that pigs, cows and chickens arent native species that's all we eat


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[passedpawn]

Yeah its hard to believe that pigs, cows and chickens arent native species that's all we eat


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Native animals to this country: Horses and camels. They haven't graced my smoker yet, but there is still time!

 

[Stauffbier]

It's not the weekend. I was off of work today, so same difference.

With all of the bread baking inspiration I've had lately the idea occurred to me to try making pizza with sourdough. That turned out to be a really good idea. I will always make my pizza's with sourdough from now on!

 

[BUCKNUTS]

Native animals to this country: Horses and camels. They haven't graced my smoker yet, but there is still time!

Yeah. I'm an adventurous eater but I don't know if I'm eating smoked horse or camel. Lol


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[Subsailor]

Yeah. I'm an adventurous eater but I don't know if I'm eating smoked horse or camel. Lol


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Horse is pretty good, haven't had an opportunity to try camel yet.

 

[ChefRex]

Yeah. I'm an adventurous eater but I don't know if I'm eating smoked horse or camel. Lol


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I'm game!

 

[Terek]

Last night I cooked up some homemade German brats and cooked em in some homemade oat stout. Was AWESOME! I usually grab a bud from my I laws when I cook dogs, but they are out of town and I couldn't bring myself to go buy some with money......they should pay me to put that crap in my fridge. But anyway, I'm never gonna cook with that crap again. Next time might try a rye ipa........mmmmmmmm

 

[gratus fermentatio]

Last night I cooked up some homemade German brats and cooked em in some homemade oat stout. Was AWESOME! I usually grab a bud from my I laws when I cook dogs, but they are out of town and I couldn't bring myself to go buy some with money......they should pay me to put that crap in my fridge. But anyway, I'm never gonna cook with that crap again. Next time might try a rye ipa........mmmmmmmm

I like to simmer brats in Moose Drool brown ale, with a dash of soy sauce; then use that liquid to boil little red potatoes. Never disappoints.
Regards, GF.

 

[LakesideBrewing]

Pork shanks going into the brine.

I'm making Jambonneau, a dish that I had in Brussels. Basically it is cured pork shanks, smoked into 'little hams', then grilled over a hot wood fire. They are delicious! I'll try to post some finished pics over the weekend.

-Mike

 

[DrunkleJon]

Horse is pretty good, haven't had an opportunity to try camel yet.

I seem to remember hearing that horse meat can be troublesome. I think I heard this when Ikea was accused of using it in their meatballs.

Well, it looks like I have been mislead. According to the internet the scandal was more that it was slipping by investigation and that it makes people concerned that the contamination inspections may not be going through.

But those horse meat balls seem to have sold well, I would try them both. Dangit, now I am hungry.

 

[Homercidal]

I keep forgetting to buy a tongue. I am pretty busy getting the bathroom remodeled (And now the laundry room adjacent!) so it probably won't happen this week. I'm totally going to smoke me a tongue as soon as I can remember and make the trip about 30 minutes away.

 

[Melana]

I keep forgetting to buy a tongue. I am pretty busy getting the bathroom remodeled (And now the laundry room adjacent!) so it probably won't happen this week. I'm totally going to smoke me a tongue as soon as I can remember and make the trip about 30 minutes away.

OK... i had a few comments for this (because somehow i have brought the dirty mind to work today) however i am going to pass on posting them.

 

[Temptd2]

OK... i had a few comments for this (because somehow i have brought the dirty mind to work today) however i am going to pass on posting them.

Aw man! I was needing a giggle this morning! :fro:

 

[Melana]

How can anyone put off getting a little tounge?

 

[Temptd2]

How can anyone put off getting a little tounge?

LOL! I know I'd be hard-pressed to....

 

[Melana]

Where does one get a good tongue these days?

 

[Temptd2]

From a great licker?

 

[Homercidal]

I'm going to come right out and admit that I did NOT see that coming.


or that...

I'm off my game today. I better get back to work.

 

[BUCKNUTS]

I seem to remember hearing that horse meat can be troublesome. I think I heard this when Ikea was accused of using it in their meatballs.

Well if they were made from horse meat then I've had horse and it wasn't bad. Next up camel at passedpawn's place.


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[passedpawn]

Well if they were made from horse meat then I've had horse and it wasn't bad. Next up camel at passedpawn's place.

Careful with the camel talk. The girls are acting funny and if anyone says "hump"....

oh there, I did it now

 

[Temptd2]

HUMP! He said HUMP!!!

Well, believe it or not, I'm gonna leave that one alone for now.

I'm in kitchen mode anyway. Just started two loaves of bread, made with our homesprouted/dehydrated/ground red winter wheat and some nice spent grains. Also just put 5 lovely center-cut, bone-in pork chops in a brine consisting of one ShockTop pumpkin ale, sea salt, honey, maple syrup, thyme, and freshly-ground pepper. Tomorrow I shall smoke them in the new Oster smoker/roaster.

Tonight, trying to decide between chicken fried steaks and mashed cauliflower with cheese, OR marinated flank steak with oven-roasted green beans. Decisions, decisions.

 

[Homercidal]

Careful with the camel talk. The girls are acting funny and if anyone says "hump"....

oh there, I did it now

Have you ever tried Camel Feet? I've heard it's pretty good. Maybe it wasn't feet. Something like that though...

 

[Temptd2]

Toes, tongues, humps, it's ALL good when it comes to camels.

 

[ChefRex]

A bit frisky in the kitchen today!

 

[Melana]

A bit frisky in the kitchen today!

Always!

 

[Temptd2]

And there is something wrong with that because....??

About to break open a lovely homebrewed Brown Porter to add a little moisture to my bacon cheeseburger meatloaf concoction. Yep, that's what's for dinner. And mashed cheesy cauliflower.

And I stand corrected, KOTC says it's a LONDON Porter. OK. Whatever. It tasted damn fine whatever you call it!

 

[dan6310]

The best cauliflower I've has is roast cauliflower.
A little EVOO, onion and garlic powder, S&P and paprika.
Mix all up and place on cookie sheet. Roast at 425f for 20 mins.
Has good caramelization and taste great.



Dan6310

 

[Melana]

The best cauliflower I've has is roast cauliflower.
A little EVOO, onion and garlic powder, S&P and paprika.
Mix all up and place on cookie sheet. Roast at 425f for 20 mins.
Has good caramelization and taste great.



Dan6310

I'm with you here!

 

[Temptd2]

You're right, Dan, and if you think THAT is good, try Brussels sprouts! I wash and halve them, then nuke til barely tender (about 8 minutes, depends on size/quantity) and then put a couple little blops of saved bacon fat in there, toss well with a little garlic salt, put on a foil-lined baking sheet and roast at 400* til they're starting to brown up a bit, tossing every few minutes. JUST as they're starting to brown, I like to add some cooked bacon bits and toss those in too. KOTC and I can clear a whole baking sheet of those things and I could never GET him to eat Brussels sprouts before!

Most any veggie, ovenroasted, is so good. Brings out the natural sugars in them. We do any color peppers, including jalapenos and Serranos; sliced eggplant; asparagus; B. Sprouts; cauliflower; broccoli; green onions or regular onion slices. I'm sure more, just can't think of them right now. Spray with olive oil spray, sprinkle with garlic salt, and roast as above, turning and rearranging as needed. If you want to up the ante, drizzle a little good-quality balsamic vinegar on them when they're done cooking, and follow with a good grind of black pepper. Yum. And I'm NOT a big veggie person, normally!

The mashed cauli, I steam it in the MW, drain very well, add a couple pats of butter and either some slices of Brie or some cream cheese, mash with a potato masher or an immersion blender. Add salt/pepper to taste. REALLY good!

 

[dan6310]

You're right, Dan, and if you think THAT is good, try Brussels sprouts! I wash and halve them, then nuke til barely tender (about 8 minutes, depends on size/quantity) and then put a couple little blops of saved bacon fat in there, toss well with a little garlic salt, put on a foil-lined baking sheet and roast at 400* til they're starting to brown up a bit, tossing every few minutes. JUST as they're starting to brown, I like to add some cooked bacon bits and toss those in too. KOTC and I can clear a whole baking sheet of those things and I could never GET him to eat Brussels sprouts before!

Most any veggie, ovenroasted, is so good. Brings out the natural sugars in them. We do any color peppers, including jalapenos and Serranos; sliced eggplant; asparagus; B. Sprouts; cauliflower; broccoli; green onions or regular onion slices. I'm sure more, just can't think of them right now. Spray with olive oil spray, sprinkle with garlic salt, and roast as above, turning and rearranging as needed. If you want to up the ante, drizzle a little good-quality balsamic vinegar on them when they're done cooking, and follow with a good grind of black pepper. Yum.

And don't forget roasted green beans.
I agree. Roasted veggies are great.



Dan6310