What did I cook this weekend.....

[BUCKNUTS]

For my birthday yesterday I made up a batch of biscuits and gravy. And for lunch? Biscuits and gravy. Brought biscuits and gravy in for lunch today, but ate it at first break...

A belated Happy Birthday to you sir. I do believe I could eat biscuits and gravy 3-4 straight meals without being bored I love that meal.

 

[BUCKNUTS]

Chuck roast baised 3 hours in red wine and beef stock with onion, garlic, celery, fresh rosemary and tyme. A Request from the wife what better meal on 75 degree day? It's now 85 degrees in my house but at least the food is good.


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[mcbaumannerb]

Started to get ready for the weekend this evening.

Made a batch of Oatmeal Raisinet
cookies to start...


Then I roasted some squash, broccoli and cauliflower...



And I made a batch of BBQ sauce to close the night out.

 

[BUCKNUTS]

Started to get ready for the weekend this evening.

Made a batch of Oatmeal Raisinet
cookies to start...

Then I roasted some squash, broccoli and cauliflower...

And I made a batch of BBQ sauce to close the night out.

productive day right there.

 

[Homercidal]

Last night we made Mac 'N Cheese, Kraft style, with Gordon's Fish Sticks. It was just like being a kid again! I also steamed some local Asparagus for a veggie. They were huge and tender.

My last birthday present finally arrived. My oldest daughter was veyr upset with herself for not knowing when my birthday was, and I told her not to worry about it, my memory is pretty bad for certain things and she probably got it from me anyway. She ordered something, but too late for it to show up on my birthday.

But it came the next day! It was a 4-pack of custom pint glasses with my brewery name (or at least my name...) and the year I started really brewing. It was a thoughtful gift and they look very nice.

OK, that was a bit OT, but too bad.

This weekend we are going upstate to a friends house for a get together and we are bringing lunch items. I'm making potato salad. Not sure what else we are making. Leaning towards brats and burgers maybe. Finished cooking the pastrami last night, but I'm not sure anyone else is going to be up for Ruben sandwiches.

 

[unionrdr]

I'm always up for a reuben with tater salad. Maybe some of my ESB to wash it down?...

 

[banesong]

And for even more deliciousness you can stuff it with pretty much anything. I have done one with a chorizo/sausage blend stuffed with extra bacon, onions, cheese and diced jalapenos and thrown on the smoker. You can basically use up leftovers.

Funny... A coworker was mentioning smoked fatties yesterday. I might have to try those and ABTs this weekend.

 

[Homercidal]

Funny... A coworker was mentioning smoked fatties yesterday. I might have to try those and ABTs this weekend.

I hear JT smokes fatties all the time. I never knew he was a foodie.

 

[DrunkleJon]

Funny... A coworker was mentioning smoked fatties yesterday. I might have to try those and ABTs this weekend.

Thats it. You convinced me. I think I will have the same menu on Monday.

 

[unionrdr]

I'm gonna toss some steaks at the pit with roasted corn & maybe tater salad. And maybe some mushrooms & onions in butter,then add the odd amount of that ESB I bottled last weekend For a reduction?...

 

[Hopinista]

then add the odd amount of that ESB I bottled last weekend For a reduction?...

Do it!

 

[KeyWestBrewing]

For my birthday yesterday I made up a batch of biscuits and gravy. And for lunch? Biscuits and gravy. Brought biscuits and gravy in for lunch today, but ate it at first break...

Happy belated birthday! Sounds like your as crazy for biscuits and gravy as I am about chicken wings lol.

 

[BUCKNUTS]

Cauliflower soup finished with a drizzle of olive oil and chives from my garden. Simple and delicious.


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[Temptd2]

Just pulled two loaves of porter bread out of the two Zojirushi breadmakers - made four HUGE artichokes - gonna do panseared, ovenroasted marinated lamb sirloins for dinner, served up with the artichokes with a garlic/lime aioli.

 

[BUCKNUTS]

Just pulled two loaves of porter bread out of the two Zojirushi breadmakers - made four HUGE artichokes - gonna do panseared, ovenroasted marinated lamb sirloins for dinner, served up with the artichokes with a garlic/lime aioli.

sounds great. I havent had lamb in far to long

 

[Temptd2]

This stuff is killer good, too - it comes premarinated from Costco and is American lamb. I give it 6 minutes on the fat side in a hot cast iron skillet, turn it over for another 4 minutes, then into a 400* oven with a probe digital thermometer set to alarm at 137* - comes out rare and just so good! We had it with some tzatziki and the artichokes, and I had a homebrewed SNPA clone with mine. KOTC opted for red wine.

 

[BUCKNUTS]

This stuff is killer good, too - it comes premarinated from Costco and is American lamb. I give it 6 minutes on the fat side in a hot cast iron skillet, turn it over for another 4 minutes, then into a 400* oven with a probe digital thermometer set to alarm at 137* - comes out rare and just so good! We had it with some tzatziki and the artichokes, and I had a homebrewed SNPA clone with mine. KOTC opted for red wine.

makes the mouth water. I really prefer American lamb to the more acclaimed and expensive lamb from new zealand. The next time I go to Costco I will look for it.

 

[betarhoalphadelta]

Homeland, a few miles outside of Hemet in Riverside County.

If you're familiar with Interstate 10, you get off on Beaumont Ave in Beaumont, and shoot down Lamb Canyon to Highway 74. Alternately, you could take the 215 fwy south, and get off on Highway 74 East....

I'll extend an invitation when I get around to cooking some up.

I'm not QUITE sure where that is, but I'm sure I rode by it during my two-wheeled days. I've done the length of 74 from OC to Palm Desert.

243 from Banning through Idyllwild and to the 74 is a fun stretch ;-)

 

[banesong]

This stuff is killer good, too - it comes premarinated from Costco and is American lamb. I give it 6 minutes on the fat side in a hot cast iron skillet, turn it over for another 4 minutes, then into a 400* oven with a probe digital thermometer set to alarm at 137* - comes out rare and just so good! We had it with some tzatziki and the artichokes, and I had a homebrewed SNPA clone with mine. KOTC opted for red wine.

Huh.... Will have to look for it; only have ever seen NZ lamb there.

 

[troy2000]

Just pulled two loaves of porter bread out of the two Zojirushi breadmakers - made four HUGE artichokes - gonna do panseared, ovenroasted marinated lamb sirloins for dinner, served up with the artichokes with a garlic/lime aioli.

I've never done much with lamb, except for a rack now and then over the years. But I see my local supermarket has some lamb chops for about half what they're charging for beef; maybe it's time to branch out.

Most of what they're selling seems to be cut pretty thin. Any suggestions?

 

[Hopinista]

I've never done much with lamb, except for a rack now and then over the years. But I see my local supermarket has some lamb chops for about half what they're charging for beef; maybe it's time to branch out.

Most of what they're selling seems to be cut pretty thin. Any suggestions?

See if they have some whole racks and if they'll cut you some thicker chops, I don't cook chops unless they're double bones, better to get a nice medium rare on those

 

[Melana]

Dinner... Rolled beef Chuck roast

 

[troy2000]

See if they have some whole racks and if they'll cut you some thicker chops, I don't cook chops unless they're double bones, better to get a nice medium rare on those

I could do that, but I rarely get to the market when the butchers are there. I work rotating 12-hour shifts, and usually hit the place on the way to or from work. And I'd probably get charged more than what they're selling 1/2" thick chops on special for right now - especially if I went the whole rack route.

So I was wondering what I could do with those. I suppose I don't have to cook them as chops; I could use the meat some other way. Maybe in a stew, or a shepherd's pie with the lamb diced instead of ground?

 

[Temptd2]

DANG Melana - that made my mouth water up instantly! Wow that looks great.

We finished up bottling a brew a couple hours ago, then I put some center-cut boneless pork chops into a brine of the leftover beer, salt, garlic powder, a little honey. Pulled a vacuum on it and will grill the chops in about half an hour - serving with pasta/pesto/pumpkin seeds and half a giant artichoke. AND a homebrew of course!

 

[ChefRex]

Dinner... Rolled beef Chuck roast

Good to see you have a little time in the kitchen again, Looks delicious!

 

[troy2000]

I'm not QUITE sure where that is, but I'm sure I rode by it during my two-wheeled days. I've done the length of 74 from OC to Palm Desert.

243 from Banning through Idyllwild and to the 74 is a fun stretch ;-)

I lived in Idyllwild for several years, and worked as a freelance carpenter. I have fond memories of the place, except that it seemed like my feet stayed cold all winter long....

 

[BUCKNUTS]

Sourdough bread fail. Sorry chef in spite of all your assistance I still screwed it up. It didnt rise right it went in the oven a little wet crust came out hard as hell and didnt brown. The inside was ok overly dense but edible. i am a good cook but I suck at baking I've been known to ruin those break and bake cookies.


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[ChefRex]

View attachment 201540
Sourdough bread fail. Sorry chef in spite of all your assistance I still screwed it up. It didnt rise right it went in the oven a little wet crust came out hard as hell and didnt brown. The inside was ok overly dense but edible. i am a good cook but I suck at baking I've been known to ruin those break and bake cookies.


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Do you not think most if all of us have baked bricks? It took me a lot of experimenting to produce good loafs and I still produce some now and again......
The structure of the crumb looks good, I see open pockets, did you slash the top? I may have left that detail out
Did you use water on the oven? May have been too much and caused the crust not to brown, after 10 min or so I would check to see it evaporated.
Don't get discourage.

 

[BUCKNUTS]

Do you not think most if all of us have baked bricks? It took me a lot of experimenting to produce good loafs and I still produce some now and again......
The structure of the crumb looks good, I see open pockets, did you slash the top? I may have left that detail out
Did you use water on the oven? May have been too much and caused the crust not to brown, after 10 min or so I would check to see it evaporated.
Don't get discourage.

I did not make slashes to the top. I did put a pan of water in the rack below the bread and there was a lot left after it was finished baking. I used a loaf pan would it be better to free form the loaf? I saved a cup of starter and will try again soon. Thanks for the starter and for answering my what 30 PMs?

 

[JonM]

Local grocery store had 2 1.25 lb.Maine lobsters for $25, which is really an amazing price for the Midwest, and they weren't the lethargic leftover slackers - these guys were feisty!

And that is the 5 gal kettle that came with my first beginner brewing kit years ago, sitting atop my Blingman burner with the fancy leg extensions.




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