Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.

  1. Sep 2, 2018 #3061

    MontezumaBoy

    MontezumaBoy

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    Hatch chiles are in da house (went with 50/50 heritage Big Jim & XX) ... hot smoked on BGE, pealed and used for a Southwest style green chile sauce then used in slow/low cooked pork shoulder stew - added some steamed white cauliflower to make it super healthy! In fairness the cauliflower really worked in the stew ...

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    Also grilled some spatchcocked cornish hens with carrots and haricot vert/mushroom medley ... going to start playing with some other birds picked up some guinea fowl, pigeon and pheasant if anyone has ideas.

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    Been roasting cauliflower as my better half decided she wanted more veggies in the evening ... and I love that blu skillet pan for eveything seared/roasted.

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  2. Sep 7, 2018 #3062

    quantumcloud509

    quantumcloud509

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    Random stuff from the fridge hot plate dinner tonight. No shame here, used a leftover potsticker sauce from freezer potstickers and everything. Gained a love for Madeira from reading James Peterson, so now it goes into any stewed/ braised dish I make in order to hit that nice sweet note. Smoked chicken paired well with smoked red pepper dip which added some red notes to the noodles.


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  3. Sep 10, 2018 #3063

    bkultra

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  4. Sep 10, 2018 #3064

    Xenif

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  5. Sep 10, 2018 #3065

    bkultra

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    It's a 3lb prime tomahawk, just stating to reverse sear...

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    Last edited: Sep 10, 2018
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  6. Sep 13, 2018 #3066

    DamageInc

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    Had family over for a birthday and I cooked soy sauce glazed duck, teriyaki chicken thighs, mango watercress salad, and fried rice. Forgot to take pics but it was pretty good.

    I also made two pizzas.

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  7. Sep 13, 2018 #3067

    MontezumaBoy

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    Yummy Damage .... now I can't stop thinking about damn pizza!
     
  8. Sep 13, 2018 #3068

    nonoyes

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    Wow. Do you bake the pizza directly on the oven rack? Or is that just being kept warn?

    I have a rather underwhelming oven and was just thinking about pizza today. Yours looks great.
     
  9. Sep 13, 2018 #3069

    DamageInc

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    Thanks for the compliments.

    After cooking the pizza, I transfer it to a wire rack to cool. Helps the bottom stay crisp and not go soggy. I bake on a pizza stone and in a cast iron skillet so I can make two at a time. You can get great results even if your oven isn't great by making your pizza in a hot skillet that you transfer to the oven.
     
  10. Sep 13, 2018 #3070

    Ryndunk

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    Schezwan spiced bbq country ribs 20180912_170936.jpg
     
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  11. Sep 14, 2018 #3071

    panda

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    i'll trade you a case of jai alai :D
     
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  12. Sep 14, 2018 #3072

    nonoyes

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    I made a pizza recently on an upside down cast iron skillet. I felt lucky to get the size and aim right, and it was even my best-shaped crust to date. BUT the toppings cooked before crust was done. Will try the par-fry and transfer trick next time. Thanks for sharing!
     
  13. Sep 14, 2018 #3073

    DamageInc

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    What I do is I heat the skillet on the stove and put the dough straight in. The dough cooks while I put on the sauce, cheese, and other toppings. Then I give it maybe 1-2 minutes more on the stove before I transfer to my oven, which is on the highest heat possible. Then after 8 minutes or so, it comes out and onto a wire rack to rest.

    I use Bruno Albouze pizza dough recipe and I always make it a day or two in advance. Makes for better crust.
     
  14. Sep 14, 2018 #3074

    Xenif

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    Did you preheat your skillet? I have been using the same method for almost 10 years with good results, it works best if you preheat your skillet to as hot (i do it on the stove, on max) as possible before turnig upside down and placing it in a preheated oven, use broil to cook the surface while your crust gets cooked by the cast iron. Also works best with thin thin crust, if using fresh mozzarella make sure to drain or use a towel to dry the cheese before using or you will get a wet mess on top. Preheat your tomato/pizza sauce.

    Did I miss any tips guys?

    Damage is spot on for the dough.
     
  15. Sep 14, 2018 #3075

    DamageInc

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    Another tip is if you want fresh basil on your pizza, layer it under the cheese, not on top, unless you want it to burn.
     
  16. Sep 14, 2018 #3076

    nonoyes

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    Not really, and good catch. I let it heat up in the oven but threw in the pizza as soon as the pre-heating light went off.

    I did that! Fortunately my young daughter was very patient picking off all the blackened leaves while the pizza cooled.

    I'll look at Bruno's recipe. I always look a new one up when making pizza then forget it. Can never remember the yeast ratio. But I always end up with a basic, slow-fermenting dough.

    Thanks again for the tips.
     
  17. Sep 16, 2018 #3077

    aboynamedsuita

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    Coarse ground (by me at home) beef rib fingers, sirloin and chuck; bacon; mayo; iceberg lettuce; tomato; garlic dill pickle; 5 Y.O. cheddar; red onion; free range egg I feel kinda ashamed to admit but I cheated a got some multigrain ultra-thin bagel for the bun lol
     
  18. Sep 16, 2018 #3078

    panda

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    what the hell is a multigrain thin bagel? is that even food? the rest of it sounds/looks great though!!
     
  19. Sep 16, 2018 #3079

    aboynamedsuita

    aboynamedsuita

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    It’s like a bun/bagel but thinner, therefore more surface area relative to volume, so there’s nowhere for the good flavors of the burger itself to hide lol
     
  20. Sep 16, 2018 #3080

    Grunt173

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    You can make my burger anytime.
     
  21. Sep 16, 2018 #3081

    Jon-cal

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    That’s a solid looking burger. Nice counters too
     
  22. Sep 16, 2018 #3082

    Jon-cal

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    This thread always makes me hungry haha
     
  23. Sep 17, 2018 at 2:23 AM #3083

    larrybard

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    Looks, and ingredients sound, great (though not so sure of bagel). But how in the world, as a practical matter, can you actually eat it? I can't imagine anyone with a big enough mouth to bite off a vertical cross section.
     
  24. Sep 17, 2018 at 3:40 AM #3084

    HRC_64

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    Needs a yardstick for scale... ;)
     
  25. Sep 17, 2018 at 4:49 AM #3085

    aboynamedsuita

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    The bagel was sorta a last minute idea as I totally dropped the ball with getting/making buns. If I recall the burger was abkit 4” when held, and yes I couldn’t eat it in an entire bite… I sorta had to eat at an angle from the bottom and then top
     
  26. Sep 17, 2018 at 5:40 AM #3086

    Xenif

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    Lobster in butter/sage/lobster broth and Lobster Bisque. My lobster had lobster for dinner.
    Gotta love Canadian Lobster prices _20180917_002920.jpeg _20180917_003442.jpeg IMG_20180916_215030_352.jpeg IMG_20180916_215030_356.jpeg
     
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  27. Sep 19, 2018 at 4:46 PM #3087

    boomchakabowwow

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    Hatch NM green chili!
    Plus chicken plus a bag of dried hominy from Rancho Gordo = Posole!
     

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  28. Sep 19, 2018 at 8:21 PM #3088

    Grunt173

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    Doesn't look like there is enough on that plate for me. That looks just to good.
     
  29. Sep 19, 2018 at 10:10 PM #3089

    DitmasPork

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    Found some good looking mackerel at the market! Here's last night's supper.

    Saba Shioyaki—Grilled Salted Mackerel with "Old Godmother" (Lao Gan Ma) Chili Oil Spaghetti and Bok Choy. Mackerel filleted, pin bones removed, rinsed in sake, salted, cooked.

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  30. Sep 20, 2018 at 2:35 AM #3090

    boomchakabowwow

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    Good lord Ditmas! That looks amazing.
     

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