65lbs??? Do you feed a football team?
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
- Thread starter Jim
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haha... very good. Sloppy Joe is great.
We eat more chopped beef than Sloppy Joe sandwiches on hamburger buns. Chopped beef is more the lower end of a brisket sandwich. They slice the smoked brisket and the good brisket is saved and the pieces of brisket left over is made into a chopped beef sandwich which is real good with pickles and onions.
Your Sloppy Joe look tasty but would be hard to find around where I live.
Your Sloppy Joe look tasty but would be hard to find around where I live.
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parbaked
Senior Member
Cornish game hen with twice baked potato, Brussel sprouts and stuffing...
ok. here we go
This is a recipie for 4. Depending on how much you eat you may adjust it a bit. We had a bit less of Meat for 2.
500g minced Lamb (we took Beef instead)
30g fresh ginger
2-3 small onions
1 red onion
3 cloves of garlic
2 Tablespoons of coconutoil
1.5 Tablespoons of Garam Masala
0.5 Teaspoon of Tumeric
1 teaspoon of medium hot Currypowder
1 tin of chunky tomatos
125g of Yoghurt (10% fat)
1 lime (juice of it)
1 pinch of Cumin
1 small Cucumber
half bunch of Coriander
Leafs of 4-5 stems of mint
Salt
Pepper
4 Burgerbuns (we took Naan buns)
20g of butter
1. For the meat, peel Garlic and ginger. Rub the ginger and chop the garlic and mix it with the meat. Chop onions and stew them in a pot with coconut oil. Add the meat and fry until crumbly. Add salt, Garam Masala, Tumeric and and Currypowder and fry for a few instants. Then add tomatos and cook it with low/medium heat semicovered for 20-30mins until it's gravy.
2. In the meantime mix Yoghurt, limejuice and Cumin and season it with a bit of salt. Slice cucumer and red onion.
3. Chop Coriander as a whole and the mintleaves. Add them to the meat and mix it.
4. You can roast the buns with some butter in a pan. At the end, fill the buns with meat, red onions and yoghurt.
Enjoy!
Just made lunch and I used some of my fatty brisket meat to stuff a baked potato. It is cold and rainy so we are making bread. We rubbed some bacon fat on the outside of a potato with crystalized salt and baked them with the bread. My wife had her own potato as we made 2 baked potatoes.
I should add I think the red jalapeno adds a sweetness to the hot that a green one won't. I cut the red jalapeno in different sizes so the heat varies bite to bite.
The meat in the potato is a meat on the fatty side of the brisket. It's not just fat. I read it this morning and it sounded like it was only fat to me.
I should add I think the red jalapeno adds a sweetness to the hot that a green one won't. I cut the red jalapeno in different sizes so the heat varies bite to bite.
The meat in the potato is a meat on the fatty side of the brisket. It's not just fat. I read it this morning and it sounded like it was only fat to me.
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Thanks @camochili! We bought a 1/4 steer from my wife’s sister. So, we took home almost 200 lbs of beef yesterday. The ribeyes look ridiculous.
Ham and a few assorted pork bones stocky, brothy liquid....
Veggie stock in front, leftover Thanksgiving turkey stocky, brothy liquid in back...
Veggie stock in front, leftover Thanksgiving turkey stocky, brothy liquid in back...
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andrewsa
Well-Known Member
Carbonara kind of day
Jovidah
I'll make you a sponsor offer you can't refuse...
Always loved carbonara... it's basically easy comfort food posing as something fancy and culinary. 
stereo.pete
Senior Member
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Tagdig (Persian crispy rice with lots of saffron). Chicken breast with schwerma seasoning and pickled turnips.
we love persian crispy rice. do you use that special ricepot to cook it?
Michi
I dislike attempts to rewrite history
I made this tonight. That was really tasty. The yoghurt/lime/cumin combination works extremely well. Thank you for the recipe!
very good. looks tasty.
OK, I am going to make it for lunch. I will need to use flour tortillas and eat it as a taco. There is not any good flat bread around me. I would have to drive in to Austin Texas which is 30 miles away.
The flour tortillas I will cook on a gas burner which flame kisses them so they will look like Michi's picture which gave me the idea.
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I don't know if this counts as cooking or more as luck/dementia, but I was putting some leftovers in the freezer and came across a batch of Vietnamese Bo Kho, that I had all but forgotten about and since it's a miserable, cold and rainy day in Denmark today, this was the perfect meal to lift my spirits! All I had to do was boil some rice noodles, cut a lime in half and enjoy the fruits of my (previous) labour!
stereo.pete
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This was my first time making it so I did not have a special pot. I used something very similar to what was used in this video, and what I have is a large calphalon non-stick high sided pan.
So here is my version of the middle eastern tacos with garam masala. The favors are good but I have no idea whether they are right or not. It makes a nice lunch.
Michi I kind of made what you made above. And thank you camochili for the original recipe
My wife likes the Wusthof small santo and she cut the mint and cilantro. Anything to keep her from using a paring knife.
Michi I kind of made what you made above. And thank you camochili for the original recipe
My wife likes the Wusthof small santo and she cut the mint and cilantro. Anything to keep her from using a paring knife.
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DitmasPork
Senior Member
Trippa alla Romana. Last week was a tripe project, cooked up a batch of Roman Style Tripe. Hallmarks of Trippa alla Romana is tripe long simmered with tomatoes, mirepoix, garlic, wine, chili pepper—garnished with fresh mint, Parmigiano-Reggiano, Pecorino Romano.
Two types of tripe here—honeycomb and blanket. The blanket tripe took 7 bloody hours to cook! Whereas honeycomb done in 1.5 hours. Different tripes need to be cooked separately before combining.
Chili component was Korean gochujang; Vietnamese fish sauce to boost umami. Tripe pre simmered in ginger and scallion—ginger used in ancient Roman kitchens
My wife won't touch tripe, so all for me. Peasant food.
Two types of tripe here—honeycomb and blanket. The blanket tripe took 7 bloody hours to cook! Whereas honeycomb done in 1.5 hours. Different tripes need to be cooked separately before combining.
Chili component was Korean gochujang; Vietnamese fish sauce to boost umami. Tripe pre simmered in ginger and scallion—ginger used in ancient Roman kitchens
My wife won't touch tripe, so all for me. Peasant food.
Halibut, chanterelles, wine, lemon, parsley, butter.
dafox
Senior Member
Dashi soup broth, 2 ingredients, kombu kelp and shaved dried smoked bonito flakes, garnished with a bit of thin sliced scallions. First time I've made this, it's delicious, has a subtle depth to it.
Poor man's california rolls, gluten free imitation crab, still yummy.
Poor man's california rolls, gluten free imitation crab, still yummy.
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nico1180
Active Member
Duck Taco's/ confit tomorrow
ok... that's how to do it without the ricepot.
my wife once bought a "pars khazar" ricepot. it makes it so simple to prepare the rice the persian way...
anyway, the result looks the same and is supertasy.
Made some roast duck today, I stuffed it with apple and leftover bread (dipped in vinegar water 25% vinegar 75% water) to maintain moisture.
I know, painfully simple, but if I was given the opportunity to request my last meal, this would be it. Fried eggs. Crispy on the edges but runny in the center. A pinch of salt and pepper...Mmmmppphhh!
Oh well yeah of course I made thick bacon and toast but still...
Oh well yeah of course I made thick bacon and toast but still...
Michi
I dislike attempts to rewrite history
Friends popped over on short notice. Quick sashimi platter.
Jovidah
I'll make you a sponsor offer you can't refuse...
Thread is called 'what's cooking'. Isn't that supposed to go in the 'what's raw' thread?
Call me a barbarian but to me eggs are just a matrix to keep the bacon & cheese together...
BillHanna
Gotta get ready for ARM
The lemon juice let’s it slide on a technicality.
