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.

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  1. Jul 22, 2019 #4351

    Bert2368

    Bert2368

    Bert2368

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    I planted a couple of sour pie cherry trees- "Morelos" to the UK contingent. Trees are producing now, and the wild turkeys didn't come devour all the cherries (yet!) as they did last year. What to do with the fruit? If you're too lazy/pressed for time to remove the stones???

    Cherry bounce!

    Rinse the cherries, remove any stems. place about 4 cups of cherries in a half gallon mason jar. Add 2 cups (about 1 lb.) white sugar. Pour in enough at least half way decent brandy to bring level up to 8 cups (probably 800ml or so).

    Put the jars somewhere out of the sun and cool to age. After the fruit sinks to the bottom (perhaps 5 to 6 months), use the cherry infused brandy for your occasion. My sister turned me on to this decoction, she likes to make "brandy old fashioneds" for Thanksgiving with this as the base.

    She also gave me a cup of hot apple cider with a cinnamon stick and an orange spice tea bag along with a large jigger of cherry bounce for a bad cold last winter, it improved my quality of life markedly...

    After you use up the brandy, remove pits from cherries and add them to fruit cakes.

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  2. Jul 22, 2019 #4352

    DamageInc

    DamageInc

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    Roast French chicken.
    IMG_20190720_153203.jpg IMG_20190720_175610.jpg
     
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  3. Jul 22, 2019 #4353

    Carl Kotte

    Carl Kotte

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  4. Jul 22, 2019 #4354

    DamageInc

    DamageInc

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    The chicken was hatched in France, then lived and died in France. It also had a love for long lunch breaks.
     
  5. Jul 22, 2019 #4355

    Carl Kotte

    Carl Kotte

    Carl Kotte

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    Drinks Wine and smokes strong cigarettes?
     
  6. Jul 22, 2019 #4356

    DamageInc

    DamageInc

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    It used to, among other things.
     
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  7. Jul 22, 2019 #4357

    krx927

    krx927

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    Nothing fancy but really good - risotto milanese

    [​IMG]
     
  8. Jul 22, 2019 #4358

    DamageInc

    DamageInc

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    A good risotto is always fancy. Looks great.
     
  9. Jul 22, 2019 #4359

    Lars

    Lars

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    Another not fancy, but very satisfying dish - fresh pasta with a simple tomato sauce.
    IMG_0126.jpg
     
  10. Jul 22, 2019 #4360

    Xenif

    Xenif

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    Black Currant Jam, Homebrew Ribena _20190722_132656.jpeg _20190722_132838.jpeg _20190722_133107.jpeg
     
  11. Jul 22, 2019 #4361

    Bert2368

    Bert2368

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    Last edited: Jul 22, 2019
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  12. Jul 23, 2019 #4362

    Kitchenchem

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    F9C7CC23-9A6C-4452-B644-7AE9E79D5B01.jpeg C33F98DE-F340-4B6C-B67D-6EE283312327.jpeg Rotisserie chicken, sweet potatoes, russets potatoes, carrots, and guts.
     
  13. Jul 23, 2019 #4363

    Kitchenchem

    Kitchenchem

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    E2885CEC-E6B3-43C0-AD91-B87A9E1DA95B.jpeg CD7EB1A8-90B9-4EB5-87EE-6C85786DAD6D.jpeg Wife’s portion, my portion.
    Bones to stock.
    Tomorrow chicken enchiladas.
     
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  14. Jul 23, 2019 #4364

    Bert2368

    Bert2368

    Bert2368

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    Could you get a little more detailed on your prep/recipe, or point me towards a published recipe? Sounds intrigueing.
     
  15. Jul 23, 2019 #4365

    DamageInc

    DamageInc

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    Sure.

    I made bread and butter pickles per Chef John of Food Wishes. When all the pickles had been eaten, I put boneless skinless chicken thighs into the leftover brine for 6 hours, plus some additional salt. Then I drained them and poured over a pint of buttermilk mixed with a spoonful smoked paprika and some mustard powder. I let them sit in the spiced buttermilk for a further six hours.

    Then I mix wheat flour and fine salt for the breading. I stir in a few tablespoons of the buttermilk with the flour to create small clumps, which will turn crispy later. Dredge the chicken thighs super thoroughly until there are no wet spots at all. Ever nook and cranny. Really press it in good.

    Then I put all the dredged chicken on a tray and let them sit for 15 minutes while my oil heats to 180c. Then I fry until I get an internal temp of 70c and the crust is nice and dark gold. I flip them a few times, not just once. Rest and that's it. I served with a super garlicky ranch dressing I made.
     
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  16. Jul 23, 2019 #4366

    Lars

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  17. Jul 23, 2019 #4367

    DamageInc

    DamageInc

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  18. Jul 24, 2019 #4368

    Kitchenchem

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    Bones and carcass used to make stock. New Mexico red chili enchiladas.

    Tomorrow, chicken pasta with red chili cream sauce.
    Use everything, 9E27967F-606C-4382-845C-36DE6AFB7C11.jpeg nothing gets thrown away.
     
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  19. Jul 24, 2019 #4369

    boomchakabowwow

    boomchakabowwow

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    Garlic chives. Scrambled eggs.

    A04A3AEB-D950-45EA-98DD-5370C0E3C7BC.jpeg
     
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  20. Jul 24, 2019 #4370

    gstriftos

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    snails.jpg [​IMG]


    To be continued..
     
    Last edited: Jul 24, 2019
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  21. Jul 24, 2019 #4371

    Carl Kotte

    Carl Kotte

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    Can’t see the picture. Now I am curious!
     
  22. Jul 24, 2019 #4372

    gstriftos

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    Better now?
     
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  23. Jul 25, 2019 #4373

    Kitchenchem

    Kitchenchem

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    It’s hot here in the desert, decided to make chicken noodle salad. Gluten free spaghetti, rice flour and corn flour, makes a very nice cold noodle salad.
     

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  24. Jul 28, 2019 #4374

    Xenif

    Xenif

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    Local Canadian ingredients for breakfast
    Foie Gras and homemade blackcurrant jam on crostini
    Hand picked Strawberries, balsamic
    Cantaloupe with local prosciutto _20190728_102534.jpeg
     
  25. Jul 28, 2019 #4375

    Lars

    Lars

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    That looks awesome, Xenif.

    Todays dinner was a chicken and sausage gumbo.
    IMG_0128.jpg
     
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  26. Jul 28, 2019 #4376

    DamageInc

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  27. Jul 28, 2019 #4377

    Kitchenchem

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    02311DB8-5CFA-4C8F-AD25-FB28B502AC60.jpeg The last of the chicken. Red chili cream sauce.
     
  28. Jul 29, 2019 #4378

    Michi

    Michi

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    A Michi/ACHiPo co-production. I peeled the corn, ACHiPo did everything else :)

    That was a fun afternoon, thanks again Evan!

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    Last edited: Jul 29, 2019
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  29. Jul 29, 2019 #4379

    parbaked

    parbaked

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    Meatballs...
    cook.jpg

    with sausages...

    meat.jpeg

    and pasta:

    pasta.jpeg
     
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  30. Jul 29, 2019 #4380

    krx927

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    Fegato alla veneziana, rösti and broccoli on a chipped plate that always makes the food taste better.


    [​IMG]
     
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