Author Topic: What is cooking today?  (Read 26331 times)

Offline pete b

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Re: What is cooking today?
« Reply #405 on: March 01, 2022, 05:24:21 pm »
Made some crab beignets for Fat Tuesday. Not to mention 3 Sazeracs.
 

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« Last Edit: March 01, 2022, 05:27:29 pm by pete b »
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Offline BrewBama

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Re: What is cooking today?
« Reply #406 on: March 01, 2022, 05:30:38 pm »
I did Cajun Fried Red Snapper (…but no photo).

Cheers!

Offline pete b

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Re: What is cooking today?
« Reply #407 on: March 01, 2022, 05:50:13 pm »
I did Cajun Fried Red Snapper (…but no photo).

Cheers!
I bet it was great!
We have a lot of fun using the less observed holidays as a starting point for food and drinks. It makes life a bit more interesting.
« Last Edit: March 01, 2022, 06:02:08 pm by pete b »
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Offline pete b

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Re: What is cooking today?
« Reply #408 on: May 10, 2022, 05:13:04 pm »
Grilling season has begun.  Duck breast au poivre, potatoes, and homegrown asparagus.  Not bad for a Tuesday.

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Offline BrewBama

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Re: What is cooking today?
« Reply #409 on: May 14, 2022, 05:44:30 pm »
Chicken stuffed with mushroom/bacon/spinach served over velouté alongside rice and an English Bitter




Offline pete b

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Re: What is cooking today?
« Reply #410 on: May 18, 2022, 05:36:54 am »
Chicken stuffed with mushroom/bacon/spinach served over velouté alongside rice and an English Bitter




I love tasty stuff inside other tasty stuff. I definitely don’t do enough stuffed things and intend to do more. As always your food looks great!
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Offline pete b

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Re: What is cooking today?
« Reply #411 on: May 22, 2022, 02:34:53 pm »
I jumped on the stuffing bandwagon.  Stuffed grilled quail with grilled asparagus and oyster mushrooms. I used a favorite stuffing, the Italian classic of bread crumbs with olive oil, garlic, parmesan and parsley except I used chervil instead of parsley because it is plentiful in the herb garden
(Not sure why the pic is so crappy).

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Offline tommymorris

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Re: What is cooking today?
« Reply #412 on: May 22, 2022, 04:03:06 pm »
Oh, stuff it!

Just kidding. Looks great

Offline Bob357

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Re: What is cooking today?
« Reply #413 on: May 22, 2022, 05:42:37 pm »
1/2# double smash cheeseburgers. Sorry no pics. Baked up a batch of sourdough wheat rolls and thawed out a pound of 50/50 ground top sirloin/brisket. Four ounce smash pattys with a slice of American cheese on each, served on still warm rolls with romaine, fresh picked scallions and my burger sauce with some home-made slaw on the side. Baked the rolls on the Traeger and the burgers on a griddle over a hot charcoal fire in the Weber kettle. Turned out great. Had been craving a grease dripping burger and the craving has been satisfied.
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Offline fredthecat

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Re: What is cooking today?
« Reply #414 on: May 22, 2022, 05:55:40 pm »
1/2# double smash cheeseburgers. Sorry no pics. Baked up a batch of sourdough wheat rolls and thawed out a pound of 50/50 ground top sirloin/brisket. Four ounce smash pattys with a slice of American cheese on each, served on still warm rolls with romaine, fresh picked scallions and my burger sauce with some home-made slaw on the side. Baked the rolls on the Traeger and the burgers on a griddle over a hot charcoal fire in the Weber kettle. Turned out great. Had been craving a grease dripping burger and the craving has been satisfied.

i believe in smash technique. seriouseats breaks down the theory behind it i think.

i grew up with half pork, half veal/beef, EGG (lol) breadcrumbs, spices, sauces in the meat mix and did that for the majority of my life.
i read an article that really broke down the rationale behind just using pure ground beef, not even salt on the interior of the burger. just smashing down some ground beef in the pain, seasoning it externally with salt heavily on both sides and thats it.

it just results in the juicyest, yet crispest burgers. i cant go back now because this is my new concept of what a burger should be.

https://www.seriouseats.com/the-burger-lab-salting-ground-beef

Offline erockrph

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Re: What is cooking today?
« Reply #415 on: May 24, 2022, 08:08:50 pm »
1/2# double smash cheeseburgers. Sorry no pics. Baked up a batch of sourdough wheat rolls and thawed out a pound of 50/50 ground top sirloin/brisket. Four ounce smash pattys with a slice of American cheese on each, served on still warm rolls with romaine, fresh picked scallions and my burger sauce with some home-made slaw on the side. Baked the rolls on the Traeger and the burgers on a griddle over a hot charcoal fire in the Weber kettle. Turned out great. Had been craving a grease dripping burger and the craving has been satisfied.

i believe in smash technique. seriouseats breaks down the theory behind it i think.

i grew up with half pork, half veal/beef, EGG (lol) breadcrumbs, spices, sauces in the meat mix and did that for the majority of my life.
i read an article that really broke down the rationale behind just using pure ground beef, not even salt on the interior of the burger. just smashing down some ground beef in the pain, seasoning it externally with salt heavily on both sides and thats it.

it just results in the juicyest, yet crispest burgers. i cant go back now because this is my new concept of what a burger should be.

https://www.seriouseats.com/the-burger-lab-salting-ground-beef
They stopped making it years ago, but I saw the light when I started using Stubb's Burger Rub. The directions were to season one side of the burger, start with that side up and cook it most of the way, then flip it over onto the seasoned side just to get a crust on that side. Put it on the bun seasoned-side down so that's what hits your tongue first. I make my own burger seasoning now, but I follow the same steps - burgers on the grill, dust the tops with seasoning, flip, add cheese, serve.

I grew up eating "meatloaf burgers", too. It is certainly a way to stretch out a pound of beef to feed a family, but fillers like egg and breadcrumbs are for loaves and balls, not burgers. I used to season the mix in my early days even though I didn't use fillers, but there is definitely a difference in consistency if you don't mix the salt inside the meat. The other key to texture is not using any beef leaner than 80-85%, especially in grilling when so much of the fat drips off.
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Offline fredthecat

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Re: What is cooking today?
« Reply #416 on: May 24, 2022, 08:43:34 pm »

They stopped making it years ago, but I saw the light when I started using Stubb's Burger Rub. The directions were to season one side of the burger, start with that side up and cook it most of the way, then flip it over onto the seasoned side just to get a crust on that side. Put it on the bun seasoned-side down so that's what hits your tongue first. I make my own burger seasoning now, but I follow the same steps - burgers on the grill, dust the tops with seasoning, flip, add cheese, serve.

I grew up eating "meatloaf burgers", too. It is certainly a way to stretch out a pound of beef to feed a family, but fillers like egg and breadcrumbs are for loaves and balls, not burgers. I used to season the mix in my early days even though I didn't use fillers, but there is definitely a difference in consistency if you don't mix the salt inside the meat. The other key to texture is not using any beef leaner than 80-85%, especially in grilling when so much of the fat drips off.

there is definitely some technique involved with that, i do like strong flavours so im sure someday ill try a seasoning thing to throw on while keeping a crust.

im trying to work with beef on occasion these days, i made some excellent blue/rare steaks last month. call me crazy but im working to get some methods for making raw beef. and a friend i know has been serving pork rare to his family (with kids) for a while now. pork and beef production is so clean now, the inside of both a piece of say pork or beef tenderloin that hasn't been punctured should be sterile. so im thinking i'll get a good quality beef tenderloin, freeze it a bit for cutting, cut off ~0.75cm on each side, removing all exterior parts and perhaps even sterilizing the knife between each cut, saving the sterile interior and slicing it up thinly, salting it and maybe seasoning it with sesame oil or something.

the other method is getting a super hot pan, touching every part of the tenderloin to the pan for 1 to 3 seconds, then cutting all that cooked part off. i just dont know how far the cooked part will extend into it.

i've eaten raw beef, liver, fish and seafood many dozens of times now. maybe i've gotten sick before from it, i know i likely have from fish (raw anchovies come to mind) sometimes, but nothing permanent.


Offline pete b

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Re: What is cooking today?
« Reply #417 on: May 29, 2022, 04:35:15 pm »
Is that duck fat dripping on my potatoes or are you just glad to see me?

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Offline BrewBama

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Re: What is cooking today?
« Reply #418 on: May 29, 2022, 07:52:29 pm »
Liquid Gold

Offline Cliffs

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Re: What is cooking today?
« Reply #419 on: June 01, 2022, 12:59:35 pm »
Is that duck fat dripping on my potatoes or are you just glad to see me?

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WOW. that looks divine.