What did I cook this weekend.....

[Homercidal]

Morels...mmm. Probably the only mushroom I would feel comfortable about identifying on my own, because they have such a distinctive look and no poisonous look alikes (I think). And they are dee-floccin-licious!

Shaggymanes and Puffballs are both very easy to identify and as far as I know don't have anything around here that looks anything like them. And there are mushrooms that aren't good to eat that look very much like a morel.

Did you know you can now order morel growing kits online? Apparently science has discovered the process required to make them grow reliably. is it as fun as walking through the woods and picking them? I doubt it. But it would be nice to set up an area where you stand a good chance of getting at least a couple of meals worth of morels.

 

[Staestc]

You're killing and eating BABY FERNS?!

OMG!! The plantanity!!

 

[Temptd2]

It's like veal. Cute and delicious

At least they don't have a FACE.

I'm kidding of course. I actually LOVE veal. Never tried a fiddlehead fern though.

 

[applescrap]

Well I finally made a pork butt that I didn't smoke. Got 2 of them on sale and needed to get one done so I rubbed it with loot n booty rub my sister gave me for Christmas and threw it in a Crock-Pot with a cup of apple juice last night. Woke up to pulled pork meh. Anybody have any suggestions on slow cooking pork butt was scared to let the cooker run dry so used a cup of fluid? It's good but

 

[Yeastieboy]

If it has a face, I eat the cheeks.

 

[applescrap]

@schematix wow i love seared ahi awesome

Yeastieboy those tacos look sooo good love the queso fresco? Is head cheese cheeks if so im out

 

[passedpawn]

Well I finally made a pork butt that I didn't smoke. Got 2 of them on sale and needed to get one done so I rubbed it with loot n booty rub my sister gave me for Christmas and threw it in a Crock-Pot with a cup of apple juice last night. Woke up to pulled pork meh. Anybody have any suggestions on slow cooking pork butt was scared to let the cooker run dry so used a cup of fluid? It's good but

I did 6 butts on the smoker yesterday. Shredded in the mixer last night, college kids went back to school with most of it in vac-sealed bags.

Never made in crock pot. Sorry!

BTW, I rub with granulated garlic, chili powder, salt pepper. Sauce is ketchup, vinegar, brown sugar, worchestershire.

 

[mattmmille]

Well I finally made a pork butt that I didn't smoke. Got 2 of them on sale and needed to get one done so I rubbed it with loot n booty rub my sister gave me for Christmas and threw it in a Crock-Pot with a cup of apple juice last night. Woke up to pulled pork meh. Anybody have any suggestions on slow cooking pork butt was scared to let the cooker run dry so used a cup of fluid? It's good but

I am in the heart of Pork BBQ country and, I don't have a smoker. I know that a Crock Pot isn't going to produce a product that is on the same level as a smoker, but we do what we must when there's a good sale on a pork shoulder (butt). Because of the amount of fat in a shoulder, you don't have to worry about it drying out. Just put the fattier side face down. It helps to flip it before the side on the bottom is fall-apart tender. I do salt, pepper, granulated garlic, a pinch of red pepper flakes, and a little splash of apple cider vinegar and let it go until it's ready (except for 1 flip, halfway through.) I guess you could add a small amount of liquid smoke, but I've never used it. Also, when it's done, strain the liquid and refrigerate overnight. The result will be a layer of beautiful, white pork fat and some great pork Jell-O that will make a great pazole!

 

[kev211]

Shredded pollo asada tacos! Homemade corn tortillas and guac!

View attachment 1462853359432.jpg

 

[stella_tigre]

Shredded pollo asada tacos! Homemade corn tortillas and guac!

Mmmmmmm! We had some pork tinga with homemade guac but the tortillas were store bought. Do you have a press to make those?

 

[kev211]

Mmmmmmm! We had some pork tinga with homemade guac but the tortillas were store bought. Do you have a press to make those?

Ya. This guy and a little masa go a long way

View attachment 1462855479364.jpg

 

[applescrap]

Shaggymanes and Puffballs are both very easy to identify and as far as I know don't have anything around here that looks anything like them. And there are mushrooms that aren't good to eat that look very much like a morel.

Did you know you can now order morel growing kits online? Apparently science has discovered the process required to make them grow reliably. is it as fun as walking through the woods and picking them? I doubt it. But it would be nice to set up an area where you stand a good chance of getting at least a couple of meals worth of morels.

Walking through the woods looking for mushrooms yes!

My mom gave me this really cool but I can't remember the name of it and it identifies all kinds of wild foods and has recipes of my wife just told me it's stalking wild asparagus i cant identify very well anything help

 

[applescrap]

I did 6 butts on the smoker yesterday. Shredded in the mixer last night, college kids went back to school with most of it in vac-sealed bags.

Never made in crock pot. Sorry!

BTW, I rub with granulated garlic, chili powder, salt pepper. Sauce is ketchup, vinegar, brown sugar, worchestershire.

Thanks for the sauce and rub recipe, never used ketchup in sauce but have had many sauces that do that i like. How much do you use? What kind of wood did you use. awesome thing to do for the kids. A cool reminder of home. Do you worry they will brew, for some reason i can see my kids in their dorm room with a hot plate

@matt thanks so much for the ideas. I want pork fat. This sounds like a pretty dialed in method and I will definitely try it

 

[Temptd2]

Made Argentinian red shrimp dipped in butter for dinner. Those suckas taste so much like lobster that way. Also a big panful of fried "rice" made with riced cauliflower.

But mostly wanted to brag on my score of the day! I got the BEST DEAL EVER today, the market had 11 1-lb. tubes of Jimmy Dean sausage, about half each sage and hot, marked with $3 off stickers. I saw the regular price on the shelf was $6.49 per tube but the sale price was $3.49. I couldn't believe they'd take another $3 off THAT, so took one of the tubes over to the butcher and asked him if the $3 off was from the regular price or the sale price? He said, "That's off the sale price, so they're 49 cents each!" You can bet all 11 of those 1-lb. tubes were promptly put into my shopping cart!

Where the heck can you get ANY protein, let alone Jimmy Dean Pure Pork Sausage (lol!) for 49 cents a POUND? They're all in the freezer now!

 

[bob1852]

Made Argentinian red shrimp dipped in butter for dinner. Those suckas taste so much like lobster that way. Also a big panful of fried "rice" made with riced cauliflower.

But mostly wanted to brag on my score of the day! I got the BEST DEAL EVER today, the market had 11 1-lb. tubes of Jimmy Dean sausage, about half each sage and hot, marked with $3 off stickers. I saw the regular price on the shelf was $6.49 per tube but the sale price was $3.49. I couldn't believe they'd take another $3 off THAT, so took one of the tubes over to the butcher and asked him if the $3 off was from the regular price or the sale price? He said, "That's off the sale price, so they're 49 cents each!" You can bet all 11 of those 1-lb. tubes were promptly put into my shopping cart!

Where the heck can you get ANY protein, let alone Jimmy Dean Pure Pork Sausage (lol!) for 49 cents a POUND? They're all in the freezer now!

I still can't believe Jimmy Dean sausage is running ~$6+/lb. Glad to see my town isn't the only one charging that ridiculous price....

I too stock up and freeze when it's on sale...

 

[mattmmille]

I like Jimmy Dean Sausage, but I would never pay $6+ for a pound! I think the regular price at my Harris Teeter is $3.89 and it goes on a regular sale for $3.50...if it goes for less than that, I definitely buy some. 49 cents each...I would have snapped up a bunch of those for the freezer, too! Good score!

 

[Temptd2]

I still can't believe Jimmy Dean sausage is running ~$6+/lb. Glad to see my town isn't the only one charging that ridiculous price....

I too stock up and freeze when it's on sale...

Right?? I bought 3 big trays of 3 steaks each, Angus Ribeye, on sale for $5.99/lb - so let's see - rib steak, or JD sausage, yeah rib steak wins at that price every time.

I like Jimmy Dean Sausage, but I would never pay $6+ for a pound! I think the regular price at my Harris Teeter is $3.89 and it goes on a regular sale for $3.50...if it goes for less than that, I definitely buy some. 49 cents each...I would have snapped up a bunch of those for the freezer, too! Good score!

Grocery Outlet here frequently has it for $1.49 a pound, sometimes they put it down to .99 when they want to get rid of it, and I congratulate myself on THAT bargain but .49 - still smiling.

I also scored at Smart & Final a couple weeks back - they had ground lamb in 1 lb. vacuum-sealed packs for .99 each. Regularly 7.99/lb. Bought all they had of that, think it was 8 packs. At least we eat well, it doesn't HAVE to cost an arm and a leg!

 

[unionrdr]

I finally bought the Kitchenaid Pro 600 mixer for my wife for mother's day. Got the meat grinder/sausage stuffer, Ice Cream maker as well. Wife wants to find a book on sausage making & try different ones for the pit! :rockin:

 

[kev211]

for my wife :

"For the wife" We get it

 

[Temptd2]

I finally bought the Kitchenaid Pro 600 mixer for my wife for mother's day. Got the meat grinder/sausage stuffer, Ice Cream maker as well. Wife wants to find a book on sausage making & try different ones for the pit! :rockin:

I bought two, like them both - "Charcuterie, the Craft of Salting, Smoking and Curing" and "Mastering the Craft of Making Sausage." Got them both on Amazon. Lots of good recipes and the Mastering one in particular has very good procedural instructions.

 

[Staestc]

Tons of good info around this site too. Lots of sausage stuff gets posted on this thread, and there are threads dedicated to it in this forum. Out of here there are entire web sites dedicated to it. Lots of good books, but honestly you can learn more and learn where people diverge from the books and why on the interwebs! Plus, all those folks will answer your questions, and they all love helping somebody new get into making sausages!

 

[Staestc]

PS. The first thing you will figure out is that you probably will want a dedicated sausage stuffer, though you can get by for a while using your mixer to stuff with.

 

[Temptd2]

PS. The first thing you will figure out is that you probably will want a dedicated sausage stuffer, though you can get by for a while using your mixer to stuff with.

That's definitely one of the things I concluded after looking online and at a LOT of youtubes on the sausage stuffer attachment for the Kitchenaid. I have LOTS of attachments, but after much reading, decided to go with a 5 pound dedicated stuffer. It works great. Can't compare it to the KA because I never tried that though!

 

[unionrdr]

I'll have to look in my documents, after some hacker...or computer screw-up...deleted my links folder from chrome. Had to make a new one. anyway, I had a link or two for the stainless steel ones to fit the KA. More sizes of stuffer tubes too! So we'll see how it works out for now. Gotta look at the recipes in this forum again. If those books are on kindle, it'd be cool once I get the new laser printer. Inkjet Lexmark 5470 fubared, big time. I got my wife one of those Ipad things, & the case with plug-in keyboard for her Kindle books, as it's programmed for that function. So getting it to go on that & my desk top Kindle app would be great. Printing out recipes would be handier. Got one bottle of Shiner Prickly Pear left I want to use for something?...
* got it on amazon/Kindle for $11.49 on digital sale! History is interesting...salsus...

 

[sablesurfer]

PASTA! FROM SCRATCH! LOL...no idea why I went a little of the deep end yesterday, but I blame Mario Batalli since I have recently found his malto mario on youtube.

Tomatoes and most of herbs from the yard.
Pasta made from scratch with flour/egg bowl.









It was so good. The sauce turned out very good, and the pasta was great. Not only was this the first ever time I have tried to make pasta from scratch, but it might be the first time I have ever had home made pasta, the texture is very different from out of the box. It was soft, but not mushy or with that weird hard core of under cooked box stuff.

 

[passedpawn]

^^ New toy! How many pasta styles can you make with that? I've made pasta with own toy. Success is completely dependant on getting the dough to the right consistency. I also have work the dough a bit to make it elastic enough to stay together for the pasta cutter.

Sauce looks great too. Now I'm hungry

 

[Staestc]

PASTA! FROM SCRATCH! LOL...no idea why I went a little of the deep end yesterday, but I blame Mario Batalli since I have recently found his malto mario on youtube.

Tomatoes and most of herbs from the yard.
Pasta made from scratch with flour/egg bowl.

Just fantastic! Well done! I love fresh pasta. I have the pasta roller for the kitchenaid and love it!

 

[sablesurfer]

^^ New toy! How many pasta styles can you make with that?

Actually, funny story. The GF makes dioramas with some clay stuff, she got this for that work. Since it hadn't been out of its packaging yet, she made me use it as a test. Worked pretty good on the roller front, but the clamping is basically impossible on a counter with a bullnose on it. I actually went downstairs and got some of my woodworking clamps for extra holding power.

If I get this urge again, then we will probably get the kitchen aide mixer attachment. I have to see what Alton Brown says about it though...lol.

Sauce looks great too. Now I'm hungry

Thank you, it tasted great. I started it before making pasta and it had gotten little over an hour of simmering in before dinner.

 

[LakesideBrewing]

PASTA! FROM SCRATCH!

Looked great! Welcome to the addiction!

 

[Fire Me Boy!]

Obviously did not get all of the air bubbles out of my dope, but still a pretty good pie.