What did I cook this weekend.....

[Homercidal]

Past week we tried our multi-pot thingy. It's a pretty neat device. The MIL got it for us and although it's a bit small for 4 of us, it's probalby fine for 2 of us. So if/when the kids leave it will be great.

Tried beans, and tried two kinds of rice. Also cooked a small pork steak with potatoes and carrots. The meat wasn't fall of the bone tender, but definitely edible and in a very short time. So far I'd give it a "B" rating. I'd probably give it an "A" if it were a canner, but the temp/pressure is just shy of that mark.

Wife made roast in the slow cooker last night. Very good. It's winter and we haven't had that kind of thing near enough for the season. I pulled a ham roast out of the freezer for the next round, which should be coming up very soon.

Lastly, I picked up some Koegel's Ring Bologna so I can make some ground bologna. I LOVE ground bologna! I could eat it until I was sick. and it pairs well with many different kinds of beer.

Lastly, Lastly, I made Snickerdoodle Apple Cobbler again last night. Had some apples to use up. I should really post the recipe with pics one of these days..

 

[Temptd2]

I cut into a homemade wheel of cotswold cheese last night. It was awesome (if you like a soft cheese filled with minced onions and chives). Unlike the last two of these I made, this one I brined to harden the rind. The rind is darker yellow and skin-like. I'll probably do this in the future - I like it this way.

Now THAT is worth spending kitchen time to achieve! Beautiful! I love Cottswold.

 

[Temptd2]

View attachment 553772

Oh lord, where was MY invitation?? That looks KILLER!

 

[paulthenurse]

That looks heavenly.

We’ve been very unhappy since the only dairy farmers within an hours drive sold off the herd and moved to Florida. Just can’t find raw milk locally any more. Insert frown face here.

 

[paulthenurse]

Lastly, I picked up some Koegel's Ring Bologna so I can make some ground bologna. I LOVE ground bologna! I could eat it until I was sick. and it pairs well with many different kinds of beer.

Every village needs an idiot and I’m clearly vying for the job here, but what is ground bologna. Isn’t bologna ground by definition?

 

[Homercidal]

It's ground and pressed and shaped into a horseshoe shape. Then you take that and put it into a meat grinder with some sweet pickles and re-grind it. Add a touch of Miracle Whip and spread it all on white bread.

Heaven.

 

[paulthenurse]

So it’s baloney on white bread with mayo and pickles.

I should quit this whole health care BS, stop arguing with people about why I’m not going to write them a prescription for antibiotics for their viral illness, or why I won’t give them a script for Percocet for their splinter, move to the Midwest, and open a restaurant. I’d be a celebrity chef.

 

[orionol73]

So it’s baloney on white bread with mayo and pickles.

I should quit this whole health care BS, stop arguing with people about why I’m not going to write them a prescription for antibiotics for their viral illness, or why I won’t give them a script for Percocet for their splinter, move to the Midwest, and open a restaurant. I’d be a celebrity chef.

Don't grind the baloney, fry a chunk of it on the flat top...make your own pickles and then add some fancy cheese and you have a winner!

 

[TheDudeLebowski]

So it’s baloney on white bread with mayo and pickles.

I should quit this whole health care BS, stop arguing with people about why I’m not going to write them a prescription for antibiotics for their viral illness, or why I won’t give them a script for Percocet for their splinter, move to the Midwest, and open a restaurant. I’d be a celebrity chef.

Not a bad idea. I just got back from Cleveland and I had what this one place called a "Philly Steak" Kind of a cheese steak except with beef brisket. I am now drooling remembering that lunch.

 

[paulthenurse]

On the reality side of life, I just bought a pound of smelts that inspired me at the grocery store. Made a beer batter wash and cooked them up and it was totally inedible. Just a mass of falling apart fish schmutz on the plate. I guess I’m doomed to be the health care version of a two year old.

No!

No!


No!

No!!!!!!!!!

 

[Hoppy2bmerry]

Well, can't win them all... Cat food? I'd consider those smelts bait fish anyway.
I pan grilled some NY strips served with mash and salad

 

[Homercidal]

On the reality side of life, I just bought a pound of smelts that inspired me at the grocery store. Made a beer batter wash and cooked them up and it was totally inedible. Just a mass of falling apart fish schmutz on the plate. I guess I’m doomed to be the health care version of a two year old.

No!

No!


No!

No!!!!!!!!!

I remember having Smelt a lot as a kid. There aren't near as many these days, so I don't eat them but once every ten years it seems. I've never had them falling apart. I think mom used to cook them by rolling in flour mixture and frying in a pan. I've seen places deep fry them.

We ate them with ketchup or tartar sauce.

Some place near my has them on the menu. I gotta remember so I can get there and try them again. IIRC they were bite sized, fishy tasting, sticks with the bones and spines still attached.

 

[ericbw]

Boy I hate the new photo tools on HBT. For something that was supposed to be easier, it sure isn't...

There’s a lot about the upgrade that doesn’t seem better. :-(

 

[ericbw]

View attachment 550924 It's become a family tradition that I cook an Asian meal on Christmas Eve.

So, I wanted to start prepping tonight, since there's also tons of actual Christmas prep tomorrow.

Menu is pot stickers and spring rolls, with char siu fried rice and cashew chicken.

Char siu (chinese BBQ pork) and rice made tonight. All the veggies and sauces prepped.

Should be relatively stress free tomorrow (for cooking meal at least )

View attachment 550923

I know this is an old post but would you share your char siu recipe and technique. If it’s not secret!

 

[passedpawn]

Boy I hate the new photo tools on HBT. For something that was supposed to be easier, it sure isn't...

I'm not doubting you're having problems. But it's like we are in two different worlds. It's SO much easier for me now.

 

[passedpawn]

I'm not doubting you're having problems. But it's like we are in two different worlds. It's SO much easier for me now.

^^ woops, old post. Maybe not an issue anymore? Probably ignore.

 

[passedpawn]

I remember having Smelt a lot as a kid. There aren't near as many these days, so I don't eat them but once every ten years it seems. I've never had them falling apart. I think mom used to cook them by rolling in flour mixture and frying in a pan. I've seen places deep fry them.

We ate them with ketchup or tartar sauce.

Some place near my has them on the menu. I gotta remember so I can get there and try them again. IIRC they were bite sized, fishy tasting, sticks with the bones and spines still attached.

Love smelt. I used to fry them all the time (been a while). If anybody ever drives the route between Santa Cruz and San Francisco (Hwy 1), there's a great restaurant in Pescadero that serves a smelt platter. Duarte's. It's a must. Make sure to have their artichoke soup. I think they flooded in the big storms they had this year, but the place won a James Beard award, I'm sure it's back up and running.

http://www.duartestavern.com/

When you come out, you'll be stuffed. Keep walking west/north and you'll end up at a goat farm that sells fresh homemade cheese (chevre). Get some of that too

 

[paulthenurse]

I’ve never made them at home before. Made a beer batter and dropped them one or two at a time into hot oil. Total fail. I grabbed a half pound of shrimp to cook up as an app and cooked the exact same way for the win. Just don’t know what I did wrong. I’m going to go with bad fish since I don’t have a better explanation (even though they looked and smelled fine.).

If it wasn’t just bad product it had to be the cook, and I’m not willing to go there.

 

[bob1852]

I know this is an old post but would you share your char siu recipe and technique. If it’s not secret!

I believe evilgrin our resident char siu expert. I just used a pack of char siu seasoning from the Asian market and followed the directions...

 

[kev211]

Made a homemade basil fettuccine with turkey meatballs and marinara. Basil and parm to complete the dish.

Absolutely loving my little pasta roller

 

[applescrap]

Haha, smelt it up did ya. No wait, you smelt it you dealt it. Sorry to hear though. My stepmom would make this spam spread. And I dont know if it was spam or baloney but it was diced up with pickles and mayo (miracle whip?), I dont know the recipe. And everyone would act weird and b....h and complain. Yet we all chowed it. She used roma meal sp? bread and they were good.
Big pots of rice keeps the pressure cooker around for us.

Well you know me and I am killing the air fryer. I make crunchy chicken nuggets in 3 mins and put them on homemade bread for midnight scooby snacks. And use it almost every night for vegetables, fries, potatoes etc...so hot so easy and no mess. Waaay better than a microwave.
R.i.p. sandwich (egg) maker. Had to get out old hamilton beach egg sandwich maker and man oh man got busy. That little metal hockey puck is solid. I will have to bring one to work. I put two eggs on the bottom and on the top put pepperoni. Man that pepperoni was seared and crunchy with a slight char. I dropped it onto the eggs and added cheese. This little egg puck was nice. Remember all these things heat from the top and the bottom so they cook really well. Anyways no air fryer nugget pics unless someone just cant live without. Also, I do crab pots for the kids. Nuggets, fries, hot dogs, throw them all in and they love it.

@passedpawn beautiful cheese. I saw a guy that was wearing a shirt that said "blessed are the cheese makers" it was pretty cool. Anyways after watching that video I understand why. I dont have that kind of patience or skills, but want to dabble in queso fresco, paneer. Any tips?

 

[Hoppy2bmerry]

Just some moist and tender nekked chicken, home made sourdough, and salad off camera.

 

[treacheroustexan]

Well you know me and I am killing the air fryer. I make crunchy chicken nuggets in 3 mins and put them on homemade bread for midnight scooby snacks. And use it almost every night for vegetables, fries, potatoes etc...so hot so easy and no mess. Waaay better than a microwave.

View attachment 554355

Is an air fryer worth getting if I have a toaster oven? Not sure how different they are.

 

[paulthenurse]

 

[passedpawn]

@passedpawn beautiful cheese. I saw a guy that was wearing a shirt that said "blessed are the cheese makers" it was pretty cool. Anyways after watching that video I understand why. I dont have that kind of patience or skills, but want to dabble in queso fresco, paneer. Any tips?

Never made those. Only general tip is to get the freshest milk you can.

 

[user 211287]

Just checked on a rack of ribs i got in the oven with a dry rub. Not done yet but they smell killer.

 

[Hoppy2bmerry]

I just heated some leftovers, because I'm dining solo and started a brew, but somewhere in Cleveland a family is sitting down to chili spaghetti and loving it.

 

[applescrap]

Is an air fryer worth getting if I have a toaster oven? Not sure how different they are.

I think yes, but i like toaster ovens as well. If you had the right size bowl and could pile stuff in then maybe but then how do you grab it and mix it. So imo yes huge step up. The elements are big and sit right over the food. Then a fan blows heat onto food. I think its like cooking with a big heat gun. The handle and basket are verrry convenient. It tears up potatoes stirred with oil, fries, vegetables and sides. But nuggets, taquitos, grilled cheeses, etc...its legit. I have been throwing in those little jimmy dean sausage biscuits for the kids (well and me) and its sears the sausage and bread way quicker than broil on our toaster oven would and easy to clean to. Look at this before and after of a bowl of nuggets, fries, and hot dogs in ten minutes. Ymmv

 

[Temptd2]

Haven't cooked yet - but yesterday I got a case (12 racks) of grass-fed racks of lamb. We had one on NYE and it was THE.BEST rack of lamb I ever ate, anywhere. Asked the butcher if he could get me a case, and yesterday he called and they were in. Now all but one of them is in the freezer; the extra one is in the fridge, will cook it tomorrow. I'll try to remember to get a picture of it before we scarf it down!

 

[paulthenurse]

I went to the Chinese grocery store yesterday and got a lovely slab of pork belly that I braised in oyster sauce, soy and Chinese vinegar for about four hours. Then I stir fried some Thai eggplant and made rice. Good eats.