What did I cook this weekend.....

[Yeastieboy]

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More street tacos...

 

[TheDudeLebowski]

Pics of the pre-fail. No abortion pics. Imagine the stuff below, sploded all over a plate, with some nice tomato/mushroom/basil sauce on it.

In the first pic you can barely see a bowl with eggs and a pink brush. That never got used. Woopsy.

Aaaah. You use molds. The ones I've done have been by hand with cutters. I've seen a couple of presentations where people use just a spray bottle full of water to seal the pasta. Just a quick spray and cover it up. Saves a lot of time (if you remember it ;-). I haven't tried it though.

 

[Remmy]

How cooked?

425F for 35 minutes. I placed it into the oven on a roasting pan (with rack). This was a 2-lb. flank steak.

 

[LakesideBrewing]

Cast iron seared lamb chops, with farro 'risotto' and roasted carrots.

 

[Hoppy2bmerry]

Lamb chops from the grill pan with salad...

 

[ChefRex]

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More street tacos...

Want, hold the ranch!

 

[Staestc]

Cast iron seared lamb chops, with farro 'risotto' and roasted carrots.

Your photos and presentation always make my mouth water. Beautiful!

 

[Staestc]

Well, last night I learned that the Kitchenaid is a pretty nice grinder. Tonight I learned it sucks as a sausage stuffer. It works, but it's not good.

 

[passedpawn]

Well, last night I learned that the Kitchenaid is a pretty nice grinder. Tonight I learned it sucks as a sausage stuffer. It works, but it's not good.

I have this one (Grizzly 5# Stuffer) and it's worked perfectly for years, and a lot of snausages.

 

[LakesideBrewing]

Pretty stoked about my first attempt at making a fritata. Ham, taters, and cheddah! Came out great.

Very curious, what brand is that cast iron pan? Looks like an Erie.

Also, that frittata looks awesome!

 

[Temptd2]

Well, last night I learned that the Kitchenaid is a pretty nice grinder. Tonight I learned it sucks as a sausage stuffer. It works, but it's not good.

I use my KA for meat grinding a lot. Love it. I read a lot about the sausage stuffer attachment for the KA online before buying one and decided, based on reviews, to go with one very similar to the one Andrew linked to. I got it on Cabela's. Works wonderfully.

 

[JB_Brewing2]

Very curious, what brand is that cast iron pan? Looks like an Erie.

Also, that frittata looks awesome!

Thank you, it was delicious. It is a Griswold No. 3, from Erie, PA. I know it is over 60 years old as I received it from the estate of the lady who was our landlord when I was four years old and I am now over 60.

 

[LakesideBrewing]

That pan is badass!

I've done a bit of research on Griswold/Erie pans because I also have one. Your pan has 'Griswold' in block lettering, instead of slanted lettering, so it falls between 1920-1940. Awesome pan!

 

[Staestc]

I have this one (Grizzly 5# Stuffer) and it's worked perfectly for years, and a lot of snausages.

Been looking at that one, along with some other. Nice thing about the Grizzly is that it looks like parts are readily available if they are ever needed. And I love my grizzly table saw and joiner

 

[treacheroustexan]

Wings and homebrew honey mosaic wheat

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[ChefRex]

Thank you, it was delicious. It is a Griswold No. 3, from Erie, PA. I know it is over 60 years old as I received it from the estate of the lady who was our landlord when I was four years old and I am now over 60.

Nothing like vintage cast iron! I have a bit, been looking for a big, 12-15" skillet, they get pricey.

 

[Temptd2]

I have a a 12" "chicken fryer" that was KOTC's mother's - his Dad bought it for her when they got married. KOTC will be 65 this year so that pan is at least 66 years old. LOVE it. It's a Wagner. Smooth as a baby's bottom inside too.

As for food, I just popped a little ol' 24.48 pound turkey in the oven. Safeway was giving them away for $12. How can you pass up THAT deal? Lots of turkey this 'n that coming up - tonight, turkey, mashed taters, stuffing, gravy, pearl onions in butter, homemade SF cranberry jalapeno sauce. All week, turkey sandwiches - hot or cold - turkey pot pie - turkey quiche - and if there is still some left, I'll figure out some more goodies!

 

[treacheroustexan]

Picture ruins how good it actually is/looks. Chipotle chicken over rice/cilantro/lime juice.

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[BongoYodeler]

Cast iron pizza. Parmesan, mozzarella, ricotta cheese, and mushrooms. No sauce.

 

[Staestc]

Cooking a couple of my first home made sausages. Recipe is supposed to be the favorite of all on the site, but I swear there's too much fennel in the mix. We'll see in a little while!
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[cpa4ny]

Was inspired by someone's delicious-looking photo of meatballs a week or two ago and decided to follow suit

50%/50% pork/beef meatballs with a 2-hour stewed tomato sauce (roasted garlic in there adds very pleasant notes), served on top of good ol' spaghetti, sprinkled with parm & basil.

 

[BikerMatt]

You can keep the basil but other than that... drooling.

 

[ChefRex]

Bacon, onion and asparagus, green onion quiche ,View attachment ImageUploadedByHome Brew1485180657.967638.jpg
Plus a cheese board for easy, boring football watching,View attachment ImageUploadedByHome Brew1485180779.134345.jpg

 

[paulthenurse]

The radishes are a nice touch. Too bad I snit see fresh local radishes for 3-4 monthes

 

[BrewerBrad82]

5 lb batch of fresh Polish sausage, some of which I applewood smoked.

 

[Remmy]

Ghetto. But it works. Pan-fried sirloins, steamed carrots and air-fried sweet potatoes. Smacked.
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[schematix]

Sous vide chicken legs and thighs.

This isn't frozen...
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The gelatin was turned into a white wine, herb and butter sauce, and the chicken was served over a little linguine.
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[cpa4ny]

Here's my take on Kimchi Chigae (Korean kimchi stew):

- Kimchi (duh...)
- Mung bean noodles
- Soy
- Tofu
- Leek
- Pork neck (shabu-shabu cut)
- Scallions
- Egg

Cooked stove-top in a Japanese nabeyaki pot.

A healthy dose of dried cayenne made it nice and spicy

 

[Temptd2]

Here's my take on Kimchi Chigae (Korean kimchi stew):

- Kimchi (duh...)
- Mung bean noodles
- Soy
- Tofu
- Leek
- Pork neck (shabu-shabu cut)
- Scallions
- Egg

Cooked stove-top in a Japanese nabeyaki pot.

A healthy dose of dried cayenne made it nice and spicy

Looks very much like the sukiyaki at our fave Japanese joint.

Love those pots! Love me some nabeyaki udon too.

 

[brhenrio]

Chicken parmesean. First attempt at it.

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