What did I cook this weekend.....

[passedpawn]

You all make the food I cook look ugly. It still tastes good, but yours looks like it tastes better.

Haha. You eat with your eyes, and this thread has me eye-chomping all the time.

 

[Temptd2]

Haha. You eat with your eyes, and this thread has me eye-chomping all the time.

If I only ate with my eyes - my belly would be smaller!

 

[mattmmille]

Braised some pork in black vinegar, Chinese rice wine and soy sauce with garlic, black pepper and five spice, until not quite fall apart tender. Removed and cut in pieces. Reduced liquid, degreased and made a roux. Used liqjuid and a little more soy sauce to make gravy and tossed meat back in. Simmered a few more minutes and served over rice with stir fried broccoli. Yummy

 

[passedpawn]

Braised some pork in black vinegar, Chinese rice wine and soy sauce with garlic, black pepper and five spice, until not quite fall apart tender. Removed and cut in pieces. Reduced liquid, degreased and made a roux. Used liqjuid and a little more soy sauce to make gravy and tossed meat back in. Simmered a few more minutes and served over rice with stir fried broccoli. Yummy

That sounds really, really good. Making me drool a this late hour.

I've never used black vinegar. But I think I bought some a while back and stuck it in the back of the pantry. Time to find it.

 

[gratus fermentatio]

Well the batteries in my camera died & it took me a while to find the charger, so my food pics have been sort of building up for a while. Don't worry, I won't try to post them all. Here are a couple of walnut beef: 1 st one is the veggies in the wok, 2nd is the meat & nuts in the wok, last is the plated food.

 

[gratus fermentatio]

4th of July weekend I made fig, blue cheese & walnut stuffed boneless, skinless chicken breast, wrapped in bacon. Sides were asparagus & crimini mushrooms sauteed in butter with a few walnuts and honey/ginger glazed carrots with craisins & walnuts.

1st pic is the chicken on the grill, 2nd is the plated food; I cut the chicken so you could see the stuffing. Next time I'll use more cheese & maybe add a pat of butter to each cavity since the stuffing was a bit dry. I did use dried figs, but I thought the honey/fig jam would add enough moisture. It was still tasty though.

 

[Cheesy_Goodness]

Well the batteries in my camera died & it took me a while to find the charger, so my food pics have been sort of building up for a while. Don't worry, I won't try to post them all. Here are a couple of walnut beef: 1 st one is the veggies in the wok, 2nd is the meat & nuts in the wok, last is the plated food.

I'm actually worried you won't post them all. They look outstandingly tasty as always.

 

[NathPowe]

Nice work on that meal Gratus. Looks insanely tasty. Also nice work on the Reissdorf - what a great beer.

Need to make sure my camera is handy this weekend.

 

[Temptd2]

Seriously, these pictures are amazing! YUM.

We've had company so haven't taken any food pics. Last Friday, I rotisseried one of those whole pork loins that Costco gets around the holidays - with the frenched rib bones. It was too big to fit the whole thing into the ol' Set It and Forget It Showtime, so I cut off about 3 ribs' worth of it and put that back in the fridge.

Friday night we had sliced pork roast, homemade applesauce, sprouted brown rice pilaf, and ovenroasted Brussels sprouts with bacon. Five of us ate on that.

Saturday I put the smaller roast in the oven and cooked it to 160*. Let it cool completely, then sliced thinly and we made Cubano sandwiches with ham, the pork, pepperjack, and pickled banana pepper rings. Four of us ate on THAT.

While that was roasting, I took the rest of the rotisseried roast, cut it off the bone, cut into cubes, and mixed in a big Ziploc with all the yumminess for chile verde, and threw it back in the fridge. Saved the bones from the smaller roast and the bigger one too.

Company left Sunday morning, so Sunday night, KOTC and I ate the ribs, heated up and sauced with homemade BBQ sauce, along with the leftover pilaf and more applesauce. That fed two of us.

Monday, I put the chile verde in the little crockpot and let it simmer real good for about three hours. Had that with refried black beans and sliced avocado with tree-ripened limes. Gave a dish to my Mom too. So, three MORE meals.

All told I count 14 meals off that one roast, which was $29. Hard to beat that!

 

[cheezydemon3]

Since Alton Brown decreed that any stuffed poultry must be overcooked in order to safely cook what it was stuffed with (which, at the time was in contact with raw poultry), I have stopped stuffing poultry.

Not wanting a debate, but can anyone poke holes in Alton's logic?

I can not. I am extremely picky about the doneness of poultry. I won't eat dried out turkey or overcooked chicken.

 

[finsfan]

Cooking up some roasted chicken and veggies recipe I saw yesterday. More info and pictures to come later today

 

[BUCKNUTS]

Since Alton Brown decreed that any stuffed poultry must be overcooked in order to safely cook what it was stuffed with (which, at the time was in contact with raw poultry), I have stopped stuffing poultry.



Not wanting a debate, but can anyone poke holes in Alton's logic?



I can not. I am extremely picky about the doneness of poultry. I won't eat dried out turkey or overcooked chicken.

No. You cannot refute something that is right. Even a brined bird will be overcooked by the time the stuffing comes to a safe temp. That said my mom stuffed the Thanksgiving turkey every year and it was very moist and nobody ever became ill from the wonderful stuffing(my favorite part of the meal) even though it was most likely not cooked to 170. For the record I don't stuff my birds either. Alton is the man but he's ruined Thanksgiving!


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[DrunkleJon]

Maybe someone needs to test out partially stuffing a bird. I like the soggy mess stuffing from inside the turkey. Otherwise, you may be able to get away with cooking the stuffing done then stuffing the bird and cooking. That way it kinda cooks from the inside out.

 

[finsfan]

This stuff turned out great!
http://www.aicr.org/assets/docs/pdf/her/mustard-chicken-with-summer-vegetables.pdf

.

 

[BUCKNUTS]

Maybe someone needs to test out partially stuffing a bird. I like the soggy mess stuffing from inside the turkey. Otherwise, you may be able to get away with cooking the stuffing done then stuffing the bird and cooking. That way it kinda cooks from the inside out.

It would be contaminated by contact with the raw bird. What if you cook the bird most of the way done add the cooked stuffing and finish in the oven?

 

[passedpawn]

Since Alton Brown decreed that any stuffed poultry must be overcooked in order to safely cook what it was stuffed with (which, at the time was in contact with raw poultry), I have stopped stuffing poultry.

Not wanting a debate, but can anyone poke holes in Alton's logic?

I can not. I am extremely picky about the doneness of poultry. I won't eat dried out turkey or overcooked chicken.

Just stick a metal rod of some sort into the stuffing. It will cook from the inside out by conduction of heat down the rod. Maybe

 

[bob1852]

Just stick a metal rod of some sort into the stuffing. It will cook from the inside out by conduction of heat down the rod. Maybe

Or use an electric element from an electric brew set up.

 

[mattmmille]

Or parboil some turkey wings and then cook the stuffing in a pan with the wings on top, while the whole bird roasts. Hmmm?

 

[Cheesy_Goodness]

Nothing special tonight, but it sure was tasty. Grilled asparagus with a lemon mustard vinaigrette. Chicken was brushed several times with a thin sauce (soy sauce, brown sugar, srirracha, chili sauce, orange juice, garlic powder, onion powder, ginger and orange juice).

 

[cheezydemon3]

No. You cannot refute something that is right. Even a brined bird will be overcooked by the time the stuffing comes to a safe temp. That said my mom stuffed the Thanksgiving turkey every year and it was very moist and nobody ever became ill from the wonderful stuffing(my favorite part of the meal) even though it was most likely not cooked to 170. For the record I don't stuff my birds either. Alton is the man but he's ruined Thanksgiving!


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Nah, He just made stuffing into dressing, and SAVED turkey.

Unbrined turkey that cooks until the thingy pops out (or cooks until the stuffing is safe ) EFFING SUCKS.

Brined turkey cooked to 165F is a beautiful thing.

The reason people remember "stuffing" as being wonderful, is partly because the bird carcass around it was ruined and almost inedible.

While we are on it........everyone has a digital probe thermometer for COOKING.....right?

 

[bob1852]

"A" digital probe thermometer for cooking???? I have four.

 

[DrunkleJon]

It would be contaminated by contact with the raw bird. What if you cook the bird most of the way done add the cooked stuffing and finish in the oven?

Hmmm.. I was thinking if maybe the stuffing was hot enough, it might have enough thermal mass to start killing the nasties on the inside of the cavity. It could also start warming the bird meat from the cavity area as well so as to help the cooking along too. I am probably wrong though.

Maybe I just need to cook up the bird, cook up the stuffing, and add some of the drippings to the cooked stuffing. The part that I do not use for making gravy that is (mostly for use on the mashed taters and green beans that is and congealed and used as a sammich spread for leftovers).

 

[Melana]

Mmmmmm lemon blueberry pie.

 

[headbanger]

Just stick a metal rod of some sort into the stuffing. It will cook from the inside out by conduction of heat down the rod. Maybe

I use old alkaline batteries, usually duracels... This way I'm cooking "green" too by recycling at the same time.

 

[BUCKNUTS]

Hmmm.. I was thinking if maybe the stuffing was hot enough, it might have enough thermal mass to start killing the nasties on the inside of the cavity. It could also start warming the bird meat from the cavity area as well so as to help the cooking along too. I am probably wrong though.



Maybe I just need to cook up the bird, cook up the stuffing, and add some of the drippings to the cooked stuffing. The part that I do not use for making gravy that is (mostly for use on the mashed taters and green beans that is and congealed and used as a sammich spread for leftovers).

Yeah you have to utilize those pan dripping my favorite part of that meal is the stuffing/dressing and mashed potatoes and gravy. I splash a little white wine and lemon juice in the pan to deglaze the pan that gives it a little brighter flavor its amazing. Man am I hungry.


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[cheezydemon3]

Yeah you have to utilize those pan dripping my favorite part of that meal is the stuffing/dressing and mashed potatoes and gravy. I splash a little white wine and lemon juice in the pan to deglaze the pan that gives it a little brighter flavor its amazing. Man am I hungry.


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I see no reason the stuffing couldn't be placed under the bird for the last 20 minutes.

Not sure if I would place it in ALL of the stuff that drips out of the bird, but I might!

You would have to have the bird on a rack, on a large casserole dish.

I think I would saute' celery onions garlic, etc. in a BIG skillet and melt a little butter too. Toss that with the bread.

Remove the bird on the rack, dump in the "dressing" and "some" poultry stock.

Put bird and rack back on.

(make sure thermometer is in place )

When bird is done, let dressing finish.

 

[DrunkleJon]

Dad gummit. Now I need to not smoke my next bird and do one old style in the oven. Or maybe do both. I really need to make a Turkeyday Dinner in July or something.

 

[cheezydemon3]

Dad gummit. Now I need to not smoke my next bird and do one old style in the oven. Or maybe do both. I really need to make a Turkeyday Dinner in July or something.

Since I started using the digital thermometer to cook turkies to TEMP, not time, I make a turkey two to three times a year! SO good. and the stock?????

Carcass in the 5 gallon with water, carrots, onions, celery, garlic, peppercorns.......

Irreplaceable.

*EDIT* doing one tomorrow! Will post up.

 

[Melana]

Since I started using the digital thermometer to cook turkies to TEMP, not time, I make a turkey two to three times a year! SO good. and the stock?????

Carcass in the 5 gallon with water, carrots, onions, celery, garlic, peppercorns.......

Irreplaceable.

*EDIT* doing one tomorrow! Will post up.

YES!
don't forget to add the tops of the leeks. OMG so good.

 

[cheezydemon3]

YES!
don't forget to add the tops of the leeks. OMG so good.

The tops?

Do you mean sliced leeks on top, or the green tops of leeks?