What did I cook this weekend.....

[rgauthier20420]

I made some currency and weight conversions with google...

Here where I live, you can't get any cut of beef for less than 6 bucks a pound. Even ground beef is well over 5. A few days ago, we found some entrecote steaks for about 9.50 a pound and got them. That's rare because it's almost half of the usual price. T-bones or rib steaks, 20-25 bucks a pound.

Even chicken wings, 2.50 a pound here.

My heart goes out to you and your family for the injustice that is forced upon you......

 

[cheezydemon3]

Anyone else use chopsticks to cook?

From forming taco shells, to mixing seasonings in, I find chopsticks to be perfectly versatile.

 

[hunter_le five]

Anyone else use chopsticks to cook?

From forming taco shells, to mixing seasonings in, I find chopsticks to be perfectly versatile.

I mostly use mine to stir my chocolate milk.

 

[bob1852]

Anyone else use chopsticks to cook?

From forming taco shells, to mixing seasonings in, I find chopsticks to be perfectly versatile.

Yup. I actually bought some of the bigger, thicker chopsticks to use specifically for cooking.

Mainly, because the kids use the rest of the chopsticks to play in the dirt.

Fajitas, stir fry, noodle dishes (Italian, chinese, etc., don't matter) - much easier to work with mixing ingredients in the pan than with a spatula.

 

[cheezydemon3]

Yup. I actually bought some of the bigger, thicker chopsticks to use specifically for cooking.

Mainly, because the kids use the rest of the chopsticks to play in the dirt.

Fajitas, stir fry, noodle dishes (Italian, chinese, etc., don't matter) - much easier to work with mixing ingredients in the pan than with a spatula.

Yep! I have some big oak dowels that I made into cooking chopsticks, but I still use the standard (real ones, not the chinese restaraunt cheapies) size the most for cooking.

99 cents at the chinese grocery for 8 pairs! can't beat that.

 

[BUCKNUTS]

Beef Barbacoa

With Mexican rice and fideo and refried beans. Diet be damned I ate 6 tacos.



Sent from my iPhone using Home Brew

 

[betarhoalphadelta]

I made some currency and weight conversions with google...

Here where I live, you can't get any cut of beef for less than 6 bucks a pound. Even ground beef is well over 5. A few days ago, we found some entrecote steaks for about 9.50 a pound and got them. That's rare because it's almost half of the usual price. T-bones or rib steaks, 20-25 bucks a pound.

Even chicken wings, 2.50 a pound here.

Yeah, my heartstrings would be twinged if I didn't know that pretty much every Finn is probably about to start their yearly 5-week summer vacation...

 

[gratus fermentatio]

Anyone else use chopsticks to cook?

From forming taco shells, to mixing seasonings in, I find chopsticks to be perfectly versatile.

I use chopsticks to eat sushi & other Asian food when I eat out, but at home I usually cook with a large fork or a wooden spoon. I tried cooking with chopsticks a time or 2, but they were the small eating size. I had such a rough time with them I gave up & went back to my fork & spoon.
Regards, GF.

 

[podz]

Yeah, my heartstrings would be twinged if I didn't know that pretty much every Finn is probably about to start their yearly 5-week summer vacation...

It's 4 weeks during the summer and 1 week (skiing vacation) during the winter. People normally start their summer vacation around midsummers (June 20th).

Not having much of a summer here this year, though. Temps have been like a high of 11 C (51 F) for this entire month. Last year, I had tomato plants taller than me. This year, they won't even grow.

 

[cheezydemon3]

I use chopsticks to eat sushi & other Asian food when I eat out, but at home I usually cook with a large fork or a wooden spoon. I tried cooking with chopsticks a time or 2, but they were the small eating size. I had such a rough time with them I gave up & went back to my fork & spoon.
Regards, GF.

I still use a spatula to scrape sides and a spoon to serve, but chopsticks are more verstile, controllable, and precise than a spoon for most everything else.

 

[Hello]

In the oven.

 

[cheezydemon3]

Looks great!!!!!

.........what is it?

 

[mattmmille]

On vay-cay and cured a nice sized rainbow trout "gravlax" style, except no dill. Pulled from the stream Thursday...consuming on a bagel this morning, less than a hundred yards from where it was caught. Cream cheese, onion and tomato. No capers and store is too far away, but pretty stunning anyway!

 

[dudius]

Making poached eggs for breakfast, hungover and too lazy to clean my frying pan.

 

[ChefRex]

My second breakfast after a relaxing brew day, this may be my favorite breakfast in the world! Huevos Rancheros, much more satisfying than the smoothie I had this morning, a HB on the side didn't hurt

 

[JonM]

Grilling a brined whole chicken and a head of cauliflower.

I slathered the cauliflower with some plain Greek yogurt and topped it with some Kosher salt and Garam Masala spice. We shall see if it's good. SWMBO had her doubts.

 

[JonM]

My second breakfast after a relaxing brew day, this may be my favorite breakfast in the world! Huevos Rancheros, much more satisfying than the smoothie I had this morning, a HB on the side didn't hurt

That looks flippin' fantastic!

 

[mattmmille]

Second trout was coated in Italian bread crumbs and pan fried in half olive oil and half butter. In a vacation rental with a partially stocked pantry. For what I had to work with, this was fantastic!

 

[gratus fermentatio]

On vay-cay and cured a nice sized rainbow trout "gravlax" style, except no dill. Pulled from the stream Thursday...consuming on a bagel this morning, less than a hundred yards from where it was caught. Cream cheese, onion and tomato. No capers and store is too far away, but pretty stunning anyway!

Matt, care to share your gravlax recipe?
Regards, GF.

 

[mattmmille]

Matt, care to share your gravlax recipe?
Regards, GF.

Sure! You want to use 1 part salt to 2 parts sugar for the cure. I used about a cup total for my trout filets. If you were doing salmon or other, bigger filets, you just need to scale up. Use skin-on filets and lay them skin down. Generously coat them with the cure. If you have or can get fresh dill, that is traditionally added on top of the cure. (I was in a rental vacation house with a limited pantry. I just added some cracked pepper and a sprinkle of a steak seasoning blend for flavor. It was surprisingly good!) You can use other herbs or flavorings to your taste.

Sandwich the two filets together, flesh side to flesh side and wrap tightly in plastic wrap. Place on a tray with a lip or sides to contain liquids that will be drawn out. Top with another tray and add weight...like cans of food or a brick...whatever is handy. Refrigerate for 12 hours. Drain liquid and turn over the fish. Replace weighted tray and return to the refrigerator for another 12 hours. At this point, my trout was done...bigger filets, like salmon, may require another 24 hours, turning again after 12 hours.

Unwrap the filets and rinse under cold water. Discard any herbs. Pat dry with paper towels. To serve, slice thinly, on an angle. Store any leftovers tightly wrapped and put in a Ziploc bag. If you have a vacuum sealer, that's even better. Being cured, the filets should last awhile in the refrigerator; but mine are gone long before I have to worry about spoilage!

 

[Rockn_M]

Fish Tacos with sautéed jalapeño.



Sent from my kegerator

 

[bob1852]

Bagel and lox. Cured and cold smoked the sockeye over cherry & alder. Delicious.

 

[mattmmille]

Bagel and lox. Cured and cold smoked the sockeye over cherry & alder. Delicious.

That looks amazing! I'll bet it smelled and tasted awesome!

 

[passedpawn]

Bagel and lox. Cured and cold smoked the sockeye over cherry & alder. Delicious.

Did you do the curing and smoking? Links?

 

[bob1852]

Did you do the curing and smoking? Links?

I don't have links, it's a hybrid method combining some I found online (which I don't even remember where I found them now )....

For two, 1-1.5lb fillets (if they're larger or really thick, can't say how it'll work):

Dry cure using 1/2c kosher salt and 1/2c brown sugar. Mix well and liberally cover fillets (more on flesh, less on skin). Wrap flesh to flesh with saran wrap, weight down with a plate and refridgerate for 10-12 hours (put it in a dish - it will leak and make a mess.

After 10-12 hours, rinse off cure and brine (1 quart water, 2.5oz table salt, 2 tablespoons white sugar - heated until dissolved, and chilled to below 40*F) in a ziplock bag in the fridge for 7-12 hours.

Rinse fillets in cold water for 2-3 minutes and then soak in cold water for 4-5 minutes. Dry well and rest in fridge overnight on a rack to allow pelicle to set up.

Cold smoke (below 80*F) with a mix of cherry/alder (I use the AMAZE-N pellet smoker in my WSM) for 3-5 hours, or longer if you like lots of smoke.

Wrap in saran wrap and rest overnight, or vacuum seal and freeze.

I've had the best luck with wild sockeye.

It's not hard, but it takes awhile (I cure overnight, brine the next day, rest overnight, and smoke the following morning) and requires some dedicated fridge space, but the end result is amazing!

 

[passedpawn]

I don't have links, it's a hybrid method combining some I found online (which I don't even remember where I found them now )....

For two, 1-1.5lb fillets (if they're larger or really thick, can't say how it'll work):

Dry cure using 1/2c kosher salt and 1/2c brown sugar. Mix well and liberally cover fillets (more on flesh, less on skin). Wrap flesh to flesh with saran wrap, weight down with a plate and refridgerate for 10-12 hours (put it in a dish - it will leak and make a mess.

After 10-12 hours, rinse off cure and brine (1 quart water, 2.5oz table salt, 2 tablespoons white sugar - heated until dissolved, and chilled to below 40*F) in a ziplock bag in the fridge for 7-12 hours.

Rinse fillets in cold water for 2-3 minutes and then soak in cold water for 4-5 minutes. Dry well and rest in fridge overnight on a rack to allow pelicle to set up.

Cold smoke (below 80*F) with a mix of cherry/alder (I use the AMAZE-N pellet smoker in my WSM) for 3-5 hours, or longer if you like lots of smoke.

Wrap in saran wrap and rest overnight, or vacuum seal and freeze.

I've had the best luck with wild sockeye.

It's not hard, but it takes awhile (I cure overnight, brine the next day, rest overnight, and smoke the following morning) and requires some dedicated fridge space, but the end result is amazing!

OK, thanks. I'll try it and let you know.

 

[ChefRex]

Brined couple of pork tenderloins, Beet greens, beans and potatoes, Happy,happy,joy,joy:rockin:


Forgot the salad!

 

[DrunkleJon]

Smoked up two chickens, with a side of spinach.

 

[Hello]

First cook on my new-to-me OTG. Slow cooked and first time I brined chicken. Amazing! I expected company but they didn't show so I have extra. I cannot believe how good this tasted in spite of trying to keep a consistent temp.

 

[ChefRex]

First cook on my new-to-me OTG. Slow cooked and first time I brined chicken. Amazing! I expected company but they didn't show so I have extra. I cannot believe how good this tasted in spite of trying to keep a consistent temp.

View attachment 208383

Once you start brining chicken and lean pork there is no turning back