What did I cook this weekend.....

[Temptd2]

I made ~4 full loins of that a couple years ago. Vacuum-sealed and in the freezer, it lasts for a LONG time.

Just about out of it now, and hoping loins go on sale again for what I paid a couple years ago, but I don't think that's happening.

Isn't this technically Canadian bacon though? I though buckboard bacon was made with shoulder, not loin....

Regardless, good and easy and much better (and cheaper!) than store bought!

I dunno! The few recipes I looked at called for either pork shoulder or butt, or boneless loin, or even tenderloin, and they all called the finished product buckboard bacon.

I don't care what it's called - it's delicious! Even better today - the texture has really evened out and the flavor is just awesome. Yes, it does taste a lot like Canadian bacon, but a good hint of just hamminess about it too that we love. I'll definitely make it again.

 

[Homercidal]

Are you guys using Pickle Crisp / Calcium Chloride?

No. I read to cut the ends off to keep some enzyme from making the pickles soft. I do have plenty of CaCl, so I might try that next time.

The diluted pickles were much better. I can actually eat one without wincing now!

 

[unionrdr]

I wish I'd have thought to get a pic, but my wife made sliced pork center loin in the crock pot with that bourbon, pepper etc sauce again. Big pile of mashed taters & sauce over all. Dang, that was good...

 

[passedpawn]

Tons of grilled chicken thighs, cauliflower, mahi mahi, corn/portabello/tomatilla salsa, lots of good food this wkend. Smoked grunts make good fish spread.

 

[BUCKNUTS]

Chicken Cacciatore. I love this dish for the abundance of fresh ingredients. Onion, garlic, red and yellow peppers and herbs, white wine and chicken stock that I made. I serve over rice because I prefer it to pasta. I would lick the plate if I wasnt eating with the polite police aka my lovely wife.


Sent from my iPhone using Home Brew

 

[gratus fermentatio]

Friday I made coconut squid with snow peas in oyster sauce with stir fried veggies. 1st pic is the veggies in the wok, 2nd is the squid & snow peas in the wok 3rd is the plated food. Sorry about the bad lighting & focus on the plated food, I drink when I cook & it was a good day.
Regards, GF.

 

[DrunkleJon]

You all make me feel inadequate when it comes to cooking/plating. I tend to cook comfort foods, or slabs of meat over fire. Nothing really anywhere near as colorful and beautiful as what you all cook.

 

[mcbaumannerb]

A guilty pleasure. I roasted a small turkey breast and then use Stove Top cornbread stuffing to make stuffin muffins.

 

[gratus fermentatio]

You all make me feel inadequate when it comes to cooking/plating. I tend to cook comfort foods, or slabs of meat over fire. Nothing really anywhere near as colorful and beautiful as what you all cook.

Slabs of meat are pretty tasty & taste is what really counts with food. Add a little eye candy to foods by using a little color. Garnish with a nice green sprig of parsley and a slice/wedge of orange. If you use peppers, use red, yellow or orange. If you're using cabbage, try using red (purple) instead of the green. You could even shoot a pic of the meat on the grill, fire and/or glowing coals add a lot of color.

Use fresh or frozen veggies instead of canned, they have more color & much more flavour. You can fix the colors in veggies by blanching quickly & then plunging in an icewater bath before sauteing or stirfrying. You can also enhance the color of veggies with an acid like vinegar or citrus juice.

Try using some colorful veggies like swiss chard or eggplant, yellow crook neck or butternut squash. If your dish is dark, try using something light to highlight it, like mole sauce with white sesame seeds sprinkled on top, or parsley flakes on a baked potato. It's pretty easy to dress-up your food.
Regards, GF.

 

[headbanger]

Tamale pie and turkey pho (not the pho you think you know )...

 

[CreamyGoodness]

Did you make your own stock with the bones? The more I think about it, the more I feel like turkey would be particularly well suited for Pho because it has big bones that can be roasted until they char.

I'm yet to make pho, but I have easily eaten an olympic swimming pool's worth over the years.

 

[Homercidal]

I made a pork shoulder roast using a recipe @Melana sent me. It was cooked in about 2.5 hours and turned out great! I made some gravy using the leftover liquid and a bit of chicken stock. The gravy was just a little sweet from the apples and the little bit of apple cider I added to the pan and it was awesome! I used it on top of the mashed potatoes I cooked up.

My family doesn't eat potatoes with gravy and the pork was so tender and juicy it didn't need any gravy either. They don't know what they were missing!

My apologies to Cheezy. I forgot to take a picture...

 

[Temptd2]

GF - that squid dish looks phenomenal!

 

[headbanger]

Did you make your own stock with the bones? The more I think about it, the more I feel like turkey would be particularly well suited for Pho because it has big bones that can be roasted until they char.

I'm yet to make pho, but I have easily eaten an olympic swimming pool's worth over the years.

Yes sir, smoked turkey it was and imparted a really nice flavor although not very "traditional" tasting.

 

[CreamyGoodness]

I made a pork shoulder roast using a recipe @Melana sent me. It was cooked in about 2.5 hours and turned out great! I made some gravy using the leftover liquid and a bit of chicken stock. The gravy was just a little sweet from the apples and the little bit of apple cider I added to the pan and it was awesome! I used it on top of the mashed potatoes I cooked up.

My family doesn't eat potatoes with gravy and the pork was so tender and juicy it didn't need any gravy either. They don't know what they were missing!

My apologies to Cheezy. I forgot to take a picture...

Is Cheezy back?

 

[CreamyGoodness]

Did you make your own stock with the bones? The more I think about it, the more I feel like turkey would be particularly well suited for Pho because it has big bones that can be roasted until they char.

I'm yet to make pho, but I have easily eaten an olympic swimming pool's worth over the years.

And your corner of Kentucky has wild turkeys and a turkey hunting season, does it not?

 

[headbanger]

And your corner of Kentucky has wild turkeys and a turkey hunting season, does it not?

Yes, two seasons actually; one in spring and one in the fall.

 

[headbanger]

Is Cheezy back?

I've talked to him a couple of times recently but now that you mention it I haven't seen him posting here of late... Not sure why that is but I will inquire the next time we speak.

 

[CreamyGoodness]

Yes, two seasons actually; one in spring and one in the fall.

This is pretty exciting when you really think about it. You took a technique used to make a particular food in Vietnam et. Al. and used that technique with local ingredients, creating something unique. How cool.

 

[JonM]

Stuffed pork tenderloin. The filling was basically a pork meatloaf (ground pork, bread crumbs, egg, onion, garlic, rosemary and lots of sage), then I grilled the whole thing with some grilled carrots, and served it all with wild rice.

It was really good, except for the fact that I sliced the s*** out of my thumb while preparing everything. Haven't done that in the kitchen for a long, long time.

 

[Homercidal]

Is Cheezy back?

I haven't seen him but you never know who might be lurking.

 

[Melana]

I've talked to him a couple of times recently but now that you mention it I haven't seen him posting here of late... Not sure why that is but I will inquire the next time we speak.

Please do say hello from me.

 

[HB_in_Subic]

I made my heart attack Mac N Cheese; (Steamed Brocolli w/butter, Johnsonville hot links (pre-boiled in beer), White Tuna Chunks, Red Pepper Seeds, Tostitos Cheese Dip, Kraft Cheese Melt, Milk, and a stick of butter). Bachelor cooking at it's best but I am lucky, my wife loves it!

 

[DGibb]

I made my heart attack Mac N Cheese; (Steamed Brocolli w/butter, Johnsonville hot links (pre-boiled in beer), White Tuna Chunks, Red Pepper Seeds, Tostitos Cheese Dip, Kraft Cheese Melt, Milk, and a stick of butter). Bachelor cooking at it's best but I am lucky, my wife loves it!

That's definitely a Heart Attack Mac! I would call that a Leftover Mac, it looks like you put everything except the kitchen sink in there.

 

[Homercidal]

Epic Mac N Cheese. There are many forms. None of them are wrong.

 

[passedpawn]

Grilled Mahi Mahi with Portabello Mushroom / Tomatilla Salsa. Better than it looks.

The butter on the bread is homemade butter, cultured with penicillium roqueforti, which gives it the slight flavor of blue cheese. I love it!

 

[ChefRex]

Grilled Mahi Mahi with Portabello Mushroom / Tomatilla Salsa. Better than it looks.

The butter on the bread is homemade butter, cultured with penicillium roqueforti, which gives it the slight flavor of blue cheese. I love it!

I was poking around "CheeseForum" and who do you think I found

Where do you get your cultures?

 

[passedpawn]

I was poking around "CheeseForum" and who do you think I found

Where do you get your cultures?

Aw come on Chef, you know me better than that

 

[ChefRex]

Aw come on Chef, you know be better than that

Too cool, did you get into this in the other forum, I haven't gotten in deep at all.

 

[mattmmille]

I was poking around "CheeseForum" and who do you think I found

Where do you get your cultures?

I'll bet that would be floccin' AMAZING in Scottish Shortbread!!! The only flavor is the butter...it's sweet, crunchy butter...but not too sweet. Rich, though. A mild, savory "je ne sais crois" with a faint "bleu" has the potential to be mind-blowing!