What did I cook this weekend.....

[passedpawn]

I stay away from that sort of stuff as much as possible. But thanks for the suggestion!

OK, but letting it go can lead to worse conditions. If you really don't want to take antacids, consider eating large lunches and then light dinners, that'll help. And of course, fatty foods and acidic foods (beer/wine) near bed time are going to cause it.

 

[TwistedGray]

Found some porcini and cauliflower shrooms in the woods, added chicken, a sauce packet, and rice - yum

Made a pavlova for the first time in a long time. Some sugar syrup seepage and a bit too sweet for the both of our likings.

 

[Temptd2]

OK, but letting it go can lead to worse conditions. If you really don't want to take antacids, consider eating large lunches and then light dinners, that'll help. And of course, fatty foods and acidic foods (beer/wine) near bed time are going to cause it.

Thanks.

 

[TwistedGray]

More like what I will be cooking!!

 

[TwistedGray]

 

[Staestc]

Lazy day. I was craving pulled pork when i went to Costco so i grabbed this. Ive tried it before when the evil sample people had it out for tasting. About $10 for 2lbs IIRC.

So i heated it up per instructions. Whipped up some Sweet Baby Rays (2 parts) and Rothchild Farms roasted pineapple habanero sauce (1 part) for the sauce. Topped it with homemade spicy cold pack pickles and jalapeno on a toasted brioche bun.

That hit the spot.

That looks like what I had for dinner last night, complete with the pickles and jalapenos! Except I used pulled pork that I vac bagged and froze from last time I smoke one.

 

[Hoppy2bmerry]

Very creative.
Question: how would you rate the meat all by itself as far as tenderness and flavor or whatever?
I've bought a few things from Trader Joe's of high quality cuts but they really weren't as tender as you'd expect.
Edit: I should have been specific and said it was prepared and packaged.

I bought this once, it tasted like ham to me, when, was expecting smoky ”uncured” pork.

 

[davidabcd]

tasted like ham to me

As much as I like ham....
I'm finding that great, packaged, cooked meat is the exception even when the producer starts with quality meat.
It's really not that much of a bother just to cook it.

 

[TwistedGray]

Banana, cranberry and fig bread

 

[user 211287]

What i ended up doing with the rest of the Kirkland pulled pork was...........Charro Beans and they are delicious.

2 cups of dry pinto beans
1 quart of chicken bone broth (unsalted) and about a cup of water
About a pound of smoked sausage sliced then quartered
Kirkland pulled pork...didnt weigh what i had left but it was less than half
1 medium yellow onion
My own bean seasoning mix which is mostly Kirklands no salt added seasoning blend and my homegrown peppers ground into powder. Love aji panca and Numex suave dried and ground for beans.

Brown the snausage, add the onion to soften in the Instant pot on low saute. Add the rest and cook on the bean setting for 25min. After a natural release set to slow cook low for another 1-2 hours.

 

[davidabcd]

If anyone can make them work in a recipe, you can.
I'm just kidding. Recipe looks good.

Brown the snausage,

 

[user 211287]

I know i did that on purpose.

Im becoming a huge fan of the IP for cooking beans. You just need to make adjustments for different kinds. No need to soak but i still do sometimes. Soaked overnight needs about half the cook time.

 

[davidabcd]

I have a pressure cooker and a slow cooker but I don't know much about the instant pot other than it looks versatile. I'd want one of those, a sous vide whatchamacallit and an air fryer but I'm not sure how much mileage I would put on them.
I might use the pressure cooker to speed up the pinto beans for refried. Since I'm not making them until tomorrow, I might soak them overnight.
I get really different finish times on my black beans. I wonder if it has to do with freshness. I get all my beans from Nuts.com.

 

[user 211287]

For refried i find it easier since over cooked is not an issue. Soaked and 12-15min in a pressure cooker on high will turn almost any bean to dead soft and falling apart.

I thin the mashed beans down a little with stock and then dump that on to some good melted lard. It cooks down and thickens great. Any oil will work actually i just think the lard taste best for refried beans.

 

[davidabcd]

i just think the lard taste best for refried beans.

if the beans were for me, I'd use the drippings from the bacon I make. They are for my wife, however, and it will be olive oil.
I worked at TGIFs back in the day and bacon fat would be added periodically to the large pan of refried beans kept hot on the line when they began to dry out. I remember making a mental note that the customers had no idea we were doing it. They were delicious though.

 

[KyBeer]

Has anyone cooked with the sous vide methode? Planning on using my HLT with a HERMS coil, mash pump and a cooler to cook in.
If you have, what did you make?

 

[davidabcd]

Has anyone cooked with the sous vide methode?

There are a few here who are really into it and can answer. If I can remember their names, I'll post again. In the meantime, try searching "sous vide" in relation to this thread.

 

[user 211287]

if the beans were for me, I'd use the drippings from the bacon I make.

That works just fine too. I have a tub of purified bacon dripping. Yeah you can actually buy it since i dont cook up much bacon. I also like them with some fatty chorizo. Fry up the chorizo with some onion and dump in the mashed bean mixture.

 

[Temptd2]

Has anyone cooked with the sous vide methode? Planning on using my HLT with a HERMS coil, mash pump and a cooler to cook in.
If you have, what did you make?

I use one frequently. In fact I plan to cook my 18.5 pound turkey in it on Wednesday - I'll cut the breasts off the carcass, cut the legs/thighs/wings off and do them separately. The breast needs about 4 hours at 155*, the legs and thighs need about 8 hours at 170*. The carcass and wings I'll use to make stock.

I do extra-thick ribeye steaks in the SV for about 3 hours at 135*, then pan-sear in a screaming hot cast iron skillet with some tallow, a sprig each of thyme and rosemary from the garden, for about 1 minute each side.

I do all sorts of meats in there, also have done yogurt, cheesecake (in individual little 4 ounce canning jars), all kinds of stuff. Whatever meats I cook in there, I drain the resulting juices off into a gallon ziploc which I keep in the freezer. When I have enough, I make pho or ramen with those juices.

I believe the Instant Pot now has a version which will sous vide for you too! I love my IP and if it broke I'd buy another immediately. I also have a larger electric pressure cooker which will do canning and a stovetop PC as well as a dedicated canner. Love my kitchen toys!

 

[user 211287]

I believe the Instant Pot now has a version which will sous vide for you too!

Yes they do but that feature dont work too well from what ive read. They do work stellar though for cooking tougher cuts of meat quickly. I can make my chuck roast soup in a fraction of the time and the meat is falling apart tender. Cooking beans, chilli, stew, ect is nearly idiot proof.

Im doing a turkey thigh experiment next. Cant ever get them tender in the oven before the skin is done. So into the instant pot for 20min or whatever then into the air fryer to crisp up the skin. That should render out lots of fat too.

 

[davidabcd]

Pre leaf raking cookies.

 

[DBhomebrew]

Didn't really cook them, but...

 

[Hoppy2bmerry]

Been staying at a B&B that provides a toaster oven, fridge and a set of dishes. This is what I prepared with leftover garlic shrimp plate lunch. Croissant was provided for breakfast.

 

[davidabcd]

Just went from cooking prime rib or filet mignon for Thanksgiving to roasting a turkey. I've deep-fried tons of them but not roasted.
I have what looks to be a solid recipe so we'll see and it should be fun.

 

[Hoppy2bmerry]

Just went from cooking prime rib or filet mignon for Thanksgiving to roasting a turkey. I've deep-fried tons of them but not roasted.
I have what looks to be a solid recipe so we'll see and it should be fun.

I prefer a roasted turkey! A Martha Stewart tip is to “tent” the breast with parchment and foil so it cooks slower than the dark meat which takes longer when cooking it whole.

As you know from my last post I’m vacationing, but tonight I’m cooking as hubby caught a nice sized trevally. So I just put together a pineapple salsa. Will grill the fish and serve it with leftover rice and garlic from plate lunch and baby bokchoy.

 

[TwistedGray]

Has anyone cooked with the sous vide methode? Planning on using my HLT with a HERMS coil, mash pump and a cooler to cook in.
If you have, what did you make?

Anything tough works great as do fatty cuts off meat (pork belly, ribeye, beef cheeks, and similar). I've done halibut and octopus as well, eggs, porn loin, ...

I reach for the sous vide weekly.

 

[Noob_Brewer]

porn loin

sounds VERY exciting!

 

[OleBrewing]

Eye of round venison. With some sides. I am a simple man

 

[davidabcd]

A Martha Stewart tip is to “tent” the breast with parchment and foil

Thanks for the tip. Since you mentioned Martha, I took a look at one of her recipes. Perfect Roast Turkey 101 Recipe
She covers the turkey with a cheese cloth soaked in butter and wine. It sounds appealing.
Would you try the above or just stick with parchment/foil?
(I would skip filling the turkey with stuffing)

 

[Hoppy2bmerry]

Thanks for the tip. Since you mentioned Martha, I took a look at one of her recipes. Perfect Roast Turkey 101 Recipe
She covers the turkey with a cheese cloth soaked in butter and wine. It sounds appealing.
Would you try the above or just stick with parchment/foil?
(I would skip filling the turkey with stuffing)

I haven’t done the cheese cloth method, but buttered turkey is usually a win. I had learned to tent from my mom, but she didn’t make it form fitting and she didn’t ever have parchment in the kitchen. Maybe it was a different celebrity chef… I’ll see if I can check on that.