What did I cook this weekend.....

[Staestc]

I was inspired by seeing them on Triple D.

Oh wow! I did not know they made it on Triple D! How awesome for them!

Sticky, ewwy gooey, but borderline too sweet (lots of pineapple). I was thinking of balling up some (golf ball size or so) and frying them up if they'll hold shape which it seems like they should. Maybe I'll try it later today : )

I’ll stand in line for those fried!!

 

[aharri1]

Soondubu jjiggae aka soft tofu stew. It seems im always out of tofu when i make kimchi stew but i use extra firm tofu when i do.

That's one of my favorites too. I like it with seafood.

 

[Staestc]

Wife came back from Gulfport MS ahead of the storm and with about 30 lbs of headed gulf shrimp off the boat that were caught yesterday. Kept out and peeled 3 pounds. Poboys tonight, and Gumbeaux tomorrow. Frying on the sear burner tonight!

 

[Staestc]

First batch off!

 

[passedpawn]

What happened to my vinyl utensils - turned green? They used to be black. (I know the answer, who can guess?). And no, has nothing to do with the grasshopper in the glass.

 

[Oldskewl]

Tumeric?

 

[bob1852]

We don't eat a lot of pasta, because if we did, we'd eat A LOT of pasta, but tonight was bucatini amatriciana. Simple, yet sophisticated. Only a handful of ingredients and quick to prepare, but the bucatini pasta, san marzano tomatoes, and pecorino romano cheese gives this simple dish a deep, bold flavor.

(And yes, that's bacon instead of guanciale or pancetta, whatever...it's my bucatini and can do what I wanna)

 

[Staestc]

We don't eat a lot of pasta, because if we did, we'd eat A LOT of pasta, but tonight was bucatini amatriciana. Simple, yet sophisticated. Only a handful of ingredients and quick to prepare, but the bucatini pasta, san marzano tomatoes, and pecorino romano cheese gives this simple dish a deep, bold flavor.

(And yes, that's bacon instead of guanciale or pancetta, whatever...it's my bucatini and can do what I wanna)

View attachment 698540
View attachment 698542

Just mouth watering. Thanks for the new craving.

 

[Staestc]

Actually did finish frying shrimp and made poboys last night The frying set up using the gas burner on my pellet grill was just phenomenal. That burner gets screaming hot, but also has a full range down to very low. Plus, the grill when not in use makes a nice table and the lid makes a great place to hang the thermometer! Once I got it up to temp, I never had to adjust the burner again till I turned if off, and I did batch after batch of shrimp.

 

[user 211287]

Bacon and jalapeno scalloped taters with just a little red onion on top went into the oven a few minutes ago.

 

[davidabcd]

Tumeric?

That was my guess as well.

 

[davidabcd]

Bacon and jalapeno scalloped taters

Looks like vichyssoise in the photo.

 

[davidabcd]

What happened

So, Encyclopedia Brown and the Case of the Green Utensils...and you say this (below) is not the cause?

 

[user 211287]

Done
Jalapeno and bacon scalloped taters. This is actually very mild. Almost all the peppers are on top while it bakes. Its only 2 good sized jalas with seeds removed. Super simple recipe too. Just get 1 box of scalloped and 1 box of au gratin. Half the amount of butter it calls for but add some real cheese. Pour 1 pack of the dried taters in your casserole dish. Top them with half the cheese and half the bacon. Its only a couple tbs of bacon. Repeat with the other pack of dried taters, cheese and bacon. Pour the heated sauce (per directions) over the dried taters. Add some chopped jala on top and bake per directions. Thin sliced onion optional.

 

[Staestc]

I grew Chilhuacle (chee wah lee) ***** and rojo peppers this year just for Oaxacan based dishes.

The finished powder is delicious.

Kinda off topic for the thread, but how do you dry them and powder them? Or just a link to the process you use would be appreciated!

 

[Staestc]

So, Encyclopedia Brown and the Case of the Green Utensils...and you say this (below) is not the cause?View attachment 698549

That just cracked me up!!

 

[Staestc]

Done
Jalapeno and bacon scalloped taters. This is actually very mild. Almost all the peppers are on top while it bakes. Its only 2 good sized jalas with seeds removed. Super simple recipe too. Just get 1 box of scalloped and 1 box of au gratin. Half the amount of butter it calls for but add some real cheese. Pour 1 pack of the dried taters in your casserole dish. Top them with half the cheese and half the bacon. Its only a couple tbs of bacon. Repeat with the other pack of dried taters, cheese and bacon. Pour the heated sauce (per directions) over the dried taters. Add some chopped jala on top and bake per directions. Thin sliced onion optional.

I love that you are thinking outside the box while thinking inside the box at the same time. Looks really good to me and I will give it a try! I love those boxed taters, and use them a lot for a fast side!

 

[user 211287]

I loved dehydrated potatoes for some reason. Texture is more firm. I use Peruvian dried yellow taters for lots of stuff too. I can get those sorta cheap locally but bulk dried/sliced are a real pain unless i want to get like 20lbs or a prepper bucket full.

 

[user 211287]

Kinda off topic for the thread, but how do you dry them and powder them? Or just a link to the process you use would be appreciated!

I just remove the seed core and dehydrate them. Then pre heat oven to 170F. Put the dried pods in and turn off the heat. The hot oven just helps make sure most mold and stuff are dead.

 

[TwistedGray]

Fried version of the loaf - turned out good. It could use something to cut the sweetness; however, as I'm trying to avoid dairy at all costs I'm not sure what else that could be.

 

[passedpawn]

Tumeric?

Yep. I've been making a lot of thai lately. I mulched a bunch of turmeric root and jarred most of it for easy dinners (just add coconut milk). But the heavy turmeric paste wrecked everything (food processor plastic isn't white anymore )

 

[passedpawn]

So, Encyclopedia Brown and the Case of the Green Utensils...and you say this (below) is not the cause?

I remember reading those!

 

[davidabcd]

cut the sweetness; however, as I'm trying to avoid dairy

Could you treat them like donuts and have them with black coffee?
PS at least three different ways popped into my head to cut the sweetness but it was all dairy. Ugh.

 

[Hoppy2bmerry]

Krautsalat and Bavarian pork roast, my potato dumplings were a disaster, so I’ll be looking for a better recipe for the leftovers.

 

[TwistedGray]

Could you treat them like donuts and have them with black coffee?
PS at least three different ways popped into my head to cut the sweetness but it was all dairy. Ugh.

Unfortunately I cannot tolerate caffeine either, and the acid in coffee wrecks my stomach regardless (so decaf is out of the question, too).

 

[TwistedGray]

congee - my wife does it better (...and I followed her instructions, go figure)

 

[S-Met]

congee - my wife does it better (...and I followed her instructions, go figure)
View attachment 698616

Lol, my wife is in charge of congee too. My chicken stock is far better than hers, but the instapot has nearly leveled that field. Not quite as good with foster-farms or similar big birds. Best flavor comes from asian chickens or similar breeds (the long skinny free-range that looks like fighting chickens). They just have a deeper, richer flavor.

 

[Brewbuzzard]

Blackened catfish on the blackstone griddle

 

[davidabcd]

Unfortunately I cannot tolerate caffeine either, and the acid in coffee wrecks my stomach regardless (so decaf is out of the question, too).

That's too bad about the caffeine/coffee. When I was thinking about the sugar cutter, everything had dairy. I was, "Oh! I got one...s**t, diary," Maybe there's substitute dairy product, for a fake yogurt dressing?
The fried version looked very good as well.

 

[Staestc]

So after the Shrimp Poboys Monday night (the day the shrimp arrived!), I followed up last night with Gumbo! Always like to include a picture of the roux. This one took 23 minutes outside on the sear grill on the smoker! That's a record for me for a gumbo roux, and I did not burn it! (if you see any black specs it's probably bugs )