What did I cook this weekend.....

[Homercidal]

Last night was Totino's Carboard Pizza and an Oddside "I Want MY HTV" Citra IPA. Super busy last night, so I didn't even get to cooking that pizza until about 9:00. They are square now, and packed in a plastic bag, rather than the round pizza in a cardboard box like they used to be. It was the "Mexican" flavored one.

It actually tasted pretty good with MST3K on the tv and that Oddside IPA. I swear those guys can't do anything wrong!

Saving "El Dankerino" for this weekend!

Oh, and I got the secret recipe for my friends' mom's famous spaghetti sauce, so I may try to cook spaghetti tonight. Yeah, I know. How exciting...

 

[kev211]

Last night was Totino's Carboard Pizza and an Oddside "I Want MY HTV" Citra IPA. Super busy last night, so I didn't even get to cooking that pizza until about 9:00. They are square now, and packed in a plastic bag, rather than the round pizza in a cardboard box like they used to be. It was the "Mexican" flavored one.

It actually tasted pretty good with MST3K on the tv and that Oddside IPA. I swear those guys can't do anything wrong!

Saving "El Dankerino" for this weekend!

Oh, and I got the secret recipe for my friends' mom's famous spaghetti sauce, so I may try to cook spaghetti tonight. Yeah, I know. How exciting...

I went and saw the MST3K reunion show a couple months ago. Super funny. Love the Rifftrax series too.



On topic, left over pizza for lunch today. Yee!

 

[Temptd2]

Last night was Totino's Carboard Pizza and an Oddside "I Want MY HTV" Citra IPA. Super busy last night, so I didn't even get to cooking that pizza until about 9:00. They are square now, and packed in a plastic bag, rather than the round pizza in a cardboard box like they used to be. It was the "Mexican" flavored one.

It actually tasted pretty good with MST3K on the tv and that Oddside IPA. I swear those guys can't do anything wrong!

Saving "El Dankerino" for this weekend!

Oh, and I got the secret recipe for my friends' mom's famous spaghetti sauce, so I may try to cook spaghetti tonight. Yeah, I know. How exciting...

I'd love to see that recipe if you can share it!

 

[ericbw]

I'd love to see that recipe if you can share it!

did you not hear him say "secret??!?"

 

[Homercidal]

did you not hear him say "secret??!?"

LOL! Yeah, she posted on Facebook, but I am not sure she didn't intend to keep it with friends and family. Maybe she decided life is too short to not share the good things in life...

I know several people were excited, and several people were shocked.

I got a copy and emailed a copy to a friend for safekeeping in case my email server loses the copy I mailed to myself as a backup to the copy I printed off.

 

[Temptd2]

did you not hear him say "secret??!?"

Hey, I'm a woman. That word has no particularly hard-and-fast meaning to me.

 

[Staestc]

Hey, I'm a woman. That word has no particularly hard-and-fast meaning to me.

Well, that cracked me up but I saw it coming!

 

[Homercidal]

Looks like she puts tomato paste in there. I wondered. My sauce was not as "tomato-ey" as the usual.

I looked up how to make tomato paste last night before bed, and I think I'll just buy some. I have enough going on to spend hours babysitting the oven.

 

[Temptd2]

Looks like she puts tomato paste in there. I wondered. My sauce was not as "tomato-ey" as the usual.

I looked up how to make tomato paste last night before bed, and I think I'll just buy some. I have enough going on to spend hours babysitting the oven.

Some things, the juice is just not worth the squeeze, and homemade tomato paste is one of them, IMHO!

 

[applescrap]

Here is a not so secret recipe. It is the ratified by the Italian Academy of cuisine, city of Bologna, bolognese ragu recipe.

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[Remmy]

Anyone here ever cooked one of these?

https://youtu.be/ncLdywzSXj8?t=3m51s

I will be in just a bit. Also doing what the guy in the background is doing - pulls off of the kegerator. I've seen many people doing sear + cook and some doing cook (indirect) + reverse sear.

View attachment ImageUploadedByHome Brew1474748586.684102.jpg

 

[unionrdr]

OORAH! Been there, done that...the other day, as a matter of fact. You'll like it, trust me... BBQ pit boys rule!!! Used smoky maple Montreal steak seasoning with adobo & a little fresh ground black pepper.

 

[pointcity-homebrew]

Anyone here ever cooked one of these?

https://youtu.be/ncLdywzSXj8?t=3m51s

I will be in just a bit. Also doing what the guy in the background is doing - pulls off of the kegerator. I've seen many people doing sear + cook and some doing cook (indirect) + reverse sear.

View attachment 371291

I did a bone in the other weekend, jacked my grill up to 600 and got a perfect sear.

Olive oil , salt and pepper, done.

 

[Remmy]

Salt. Pepper. Garlic powder. And oak wood.

More medium-rare for me, medium/medium-well for SWMBO.
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[Temptd2]

That literally made me drool. I guess it's time to hit the kitchen and make that Greek salad with the leftover grilled chicken thighs now!

 

[ChefRex]

Something, something going on,View attachment ImageUploadedByHome Brew1474832721.103792.jpg

 

[Hoppy2bmerry]

That roast looks perfectly cut and cooked for where I am at right now. Prime, wow! Would be willing to try more rare though. Is eye round the same as rump roast ( that's how they're labeled here)? If it is, I am really enjoying learning about different round and chuck "roasts". +1 on thin sliced, and after chilled. Didn't take me long to learn to chill the meat before I used my slicer . Thanks for the inspiration on that btw gentlemen. I can smoke them really quick in my electric smoker to. But ultimately want to keep the clan fed with big hunks of it thinly sliced.

Eye round and rump roast are different cuts.

 

[Hoppy2bmerry]

Something, something going on,View attachment 371404

Nice job crimping...

 

[Gavin C]

Pretzels first attempt.

View attachment ImageUploadedByHome Brew1474835827.128823.jpgView attachment ImageUploadedByHome Brew1474835863.148143.jpgView attachment ImageUploadedByHome Brew1474835897.305554.jpgView attachment ImageUploadedByHome Brew1474835933.826572.jpgView attachment ImageUploadedByHome Brew1474835952.856815.jpgView attachment ImageUploadedByHome Brew1474836003.503546.jpg

 

[jschein]

Another shot.

Yummy looking

 

[passedpawn]

Pretzels first attempt.

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Looking good. Baking soda or lye dip (or neither)? Lye gives a nice crunchy exterior. Good call on the silpat. I have pretzel shapes on some of my sheet pans

Couple those with some homemade mustard for dbl win. I've made this recipe a few times - it's a winner. Don't forget the turmeric for the alarmingly yellow color http://www.davidlebovitz.com/homemade-mustard-recipe-joe-beef/ Anyone who's into cooking should definitely be hanging out the Lebovitz site.

 

[ChefRex]

Fresh out of the oven,View attachment ImageUploadedByHome Brew1474839616.365096.jpg

 

[ChefRex]

Served with chimichurri, Pinto beans, started from dried, so worth it if you plan it correctly and a salad,View attachment ImageUploadedByHome Brew1474842546.558140.jpg

 

[ericbw]

Fresh out of the oven,View attachment 371428

More details!!!!!

 

[Gavin C]

Boiling water with baking powder as I had no baking soda. Kind of an unplanned rainy day experiment. Certainly room for improvement @passedpawn

Thanks for the link. I used the Alton brown recipe that Google pointed me to. Pretty simple. Homemade mustard has piqued my interest. Will try it.

 

[Remmy]

Three split chickens over charcoal and white oak.
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[Yeastieboy]

I warmed up some frozen chili and made some killer Spaghettios.

 

[Gavin C]

Served with chimichurri, Pinto beans, started from dried, so worth it if you plan it correctly and a salad,View attachment 371437

Holy Balls Chef that looks incredible. Don't know what's in there, don't care, I'd eat it regardless. The beans to boot, mmmmmm.

 

[applescrap]

Back to being busy, so back to bulk cooking. Pictures dont do them justice, but the mac and cheese is a clever recipe with onion, dry mustard, and Velveeta, besides the usual. Quadruple recipe. Its always weird cutting up a full block of Velveeta. The beef and mac is paula deens recipe. Home grown bell peppers and 4 pounds of beef. Seal a mealed for later. Each pound of pasta got near at least 1.5 tablespoons salt in water. That is the key. These are pretty tatsy. 16 quart pot.

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[gratus fermentatio]

Fresh out of the oven,View attachment 371428

Those pasties look great Chef, what's the difference between them other than color?
Regards, GF.