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It is 2019! Let us all huddle around the [cooking] fire and reminisce.

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Posts

  • PinfeldorfPinfeldorf Realtor Santa ClaritaRegistered User regular
    I'm going to get the sausage extruder for my Kitchenaid around Christmastime and try my hand at making chicken/pork sausage with mango, habanero, garlic and a bit of Chinese 5-spice because I love that shit.

    XaquinBahamutZEROApocalyptus
  • JedocJedoc Take a look. It's in a book. It was always in a book, you fool.Registered User regular
    I will also be alone for Thanksgiving, so I'm trying to decide on how I wish to feast.

    Already decided that I'm going to make some kind of apple cobbler for a dessert.

    DEFINITELY making mashed potatoes, because they are one of my fave things that I never let myself eat except during Thanksgiving (and extremely rarely when I'm feeling ill, I'll make a less-rich version because it is plain and filling). Tends to only be a once-a-year thing though.

    Going to probably attempt to make stuffing for the first time.

    Undecided on whether I'm going to roast a whole mini chicken, or just try to find some turkey breasts. If I can find turkey breasts, I will cook those instead.

    Definitely making my herbed gravy, somehow. Would ideally use real drippings, but it depends on the above!

    Likely going to make a side of roasted brussel sprouts with grapes in a balsamic glaze. Made it a few times and it's incredible.

    Micro-chance that I'll make a fast cranberry sauce too. This isn't something I need, but it would be nice to have and would help me feel like I'm having "the full Thanksgiving experience", and it's the easiest and fastest thing in the world to make, so.


    Laying it all out it seems like A LOT of work, but (aside from the chicken roast, if I do that) each of these items only contain a few ingredients each, including spices, so it should be extremely easy. Hardest thing will be managing the timing. I can definitely make the cranberry sauce the day before, easily...and I can probably prep all the ingredients the day before too.

    I am excited for deliciousness! It will be an interesting challenge to make enough for just me, with some leftovers for a few days. I generally make this stuff for 10+ people at a time, so it will be an interesting experiment! Photo evidence will be taken of my decadent holiday spread.

    Amarillo is technically still in the same state as you, even if it is basically driving from New York to Chicago. You can come have too much Thanksgiving with us!

    Alternatively, you can roast some turkey breasts in a 4:1 ratio of butter to honey in a glass pan, generously seasoned with salt and pepper. That's a pretty good way to treat turkey right.

    GDdCWMm.jpg
    NightDragoncabsy
  • DrZiplockDrZiplock Registered User regular
    Regarding sausages: natural casings are the only way. Tried making with synthetic once and @tynic will confirm that that shit 1) did not work and 2) resulted in an extreme amount of swearing

    "zip, i dunno what it is about you, but there's something very cat-like about your face. i can't really place it. you'd make a good mountain lion." Hail, Satan!
    tynic
  • XaquinXaquin Right behind you!Registered User regular
    Good to know!

    I'm not sure why, but grilling at night in the snow is just therapeutic in a way I can't begin to understand.

    j9o11lup3pkv.jpg

    Jansonwebguy20BahamutZEROTynnanSporkAndrewSlacker71ShortyBucketman
  • XaquinXaquin Right behind you!Registered User regular
    God these look and smell great

    Gotta figure out how I want to serve them now

    mtxxuz0qltfi.jpg

    NightDragonBahamutZEROUrielwebguy20Naphtali3clipseJansonApocalyptuschrishallett83JedocDouglasDangerCormacErin The RedgodmodeSlacker71PeenBucketmanAndy JoeBobble
  • BahamutZEROBahamutZERO Registered User regular
    chop them in half, fry them up in a pan with potatoes and onions.

    BahamutZERO.gif
    Xaquinwebguy203clipseSlacker71ShortyBucketmanRainfall
  • XaquinXaquin Right behind you!Registered User regular
    Good call

    I think I'll give a couple to my dad too

  • kilnbornkilnborn Registered User regular
    A week or two ago, I stopped by the local carniceria for some honey. One of the local beekeepers keeps a stand in the store of their product. I got some mesquite honey. But I cruised back to the meat counter and noticed they were selling fresh masa. I asked the guy about it, and he took me back to where they soak the corn in lye, then run them through some sort of device to skin them or something, and then grind them up and then I got all glassy eyed and promised to come back for some fresh masa.

    Today I purchased said masa, and then spent quite some time with my new wooden tortilla press trying to figure out how the hell the whole process of making tortillas worked. I mean, I've seen enough diners, drive-ins and dives to know that I make a plastic, masa, plastic layer, then press it twice, and all that, but my first few attempts resulted in corn crumble. Which was delicious, but was not a tortilla.

    The entire time I'm trying to figure out tortillas, I was broiling some marinated chicken from the carniceria.

    I never actually did succeed in making tortillas. What I ended up making were these thick super-sized silver-dollar pancake sized things of semi-fried masa cakes.

    No worries. I decided to treat them as sope shells, kinda.

    I heated up a can of refried beans, then chopped up my chicken, and when I had enough weird extra-thick sorta fried sorta-not sope shells or tortillas, I spread a little beans on a couple, topped that with some of the broiled chicken, a little spicy crema, some Nando's extra-hot peri-peri sauce, a little crumble of cotija cheese, and some pico de gallo.

    Oh good lord.

    I'm going to have to get me some corn husks. I'm going to have so much fun with fresh masa.

    Xaquinwebguy20ApocalyptusKetarDouglasDangerV1mCormacErin The RedToxSlacker71DoodmannBucketman
  • XaquinXaquin Right behind you!Registered User regular
    Corn husks are oddly expensive

    I've never figured out why corn husks are $5-7 a bag when in summer I can buy a dozen ears of fresh corn for $6

  • useruser Registered User regular
    kilnborn wrote: »
    A week or two ago, I stopped by the local carniceria for some honey. One of the local beekeepers keeps a stand in the store of their product. I got some mesquite honey. But I cruised back to the meat counter and noticed they were selling fresh masa. I asked the guy about it, and he took me back to where they soak the corn in lye, then run them through some sort of device to skin them or something, and then grind them up and then I got all glassy eyed and promised to come back for some fresh masa.

    Today I purchased said masa, and then spent quite some time with my new wooden tortilla press trying to figure out how the hell the whole process of making tortillas worked. I mean, I've seen enough diners, drive-ins and dives to know that I make a plastic, masa, plastic layer, then press it twice, and all that, but my first few attempts resulted in corn crumble. Which was delicious, but was not a tortilla.

    The entire time I'm trying to figure out tortillas, I was broiling some marinated chicken from the carniceria.

    I never actually did succeed in making tortillas. What I ended up making were these thick super-sized silver-dollar pancake sized things of semi-fried masa cakes.

    No worries. I decided to treat them as sope shells, kinda.

    I heated up a can of refried beans, then chopped up my chicken, and when I had enough weird extra-thick sorta fried sorta-not sope shells or tortillas, I spread a little beans on a couple, topped that with some of the broiled chicken, a little spicy crema, some Nando's extra-hot peri-peri sauce, a little crumble of cotija cheese, and some pico de gallo.

    Oh good lord.

    I'm going to have to get me some corn husks. I'm going to have so much fun with fresh masa.

    Did you add some water to rehydrate the masa a bit? Most of the time that's an essential step.

    Erin The Red
  • kilnbornkilnborn Registered User regular
    Did you add some water to rehydrate the masa a bit? Most of the time that's an essential step.

    Upon further review, I bought a sope press. No wonder I ended up with something that made me think 'well, I'll just make a kinda-sope!'.

    XaquinJedocDoodmannBucketmanAndy Joecabsy
  • Johnny ChopsockyJohnny Chopsocky Scootaloo! We have to cook! Grillin' HaysenburgersRegistered User regular
    It's cold. There's wrestling on tonight. People are coming over. I've got plenty of onions, chorizo, Italian sausage, and a jar of chili powder from my local spice purveyor (Volcanic Peppers).

    Time for a chili.

    Everyone has a weird variant on chili that only they do, which is what makes chili magical. My personal weirdness is replacing the beans with mushrooms and hominy which yes sounds weird but is actually the best.

    So, cooking thread, what's your personal touch on chili?

    ygPIJ.gif
    Steam ID XBL: JohnnyChopsocky PSN:Stud_Beefpile WiiU:JohnnyChopsocky
    XaquingodmodeErin The RedBucketmanAndy Joe
  • JedocJedoc Take a look. It's in a book. It was always in a book, you fool.Registered User regular
    Half a bottle of stout and a pureed ancho chili to supplement the chili powder. I like to buy the canned ones in adobo sauce, blend 'em up, and freeze portions in little ziplocs.

    GDdCWMm.jpg
  • DouglasDangerDouglasDanger PennsylvaniaRegistered User regular
    I use venison, a jar of tomato sauce, a little can of chipolte peppers in adobo sauce, onions, green peppers and a dark beer and cook it forever

    I have an idea that Xocoveza would be amazing in chili, but I haven't tried it yet

    I play games on ps3 and ps4. My PSN is DouglasDanger.
  • JedocJedoc Take a look. It's in a book. It was always in a book, you fool.Registered User regular
    edited November 2018
    I tried it last week! You're right, it's a great fit. But I get the feeling that beer is going to haunt me around July.

    Jedoc on
    GDdCWMm.jpg
    DouglasDanger
  • Brovid HasselsmofBrovid Hasselsmof [Growling historic on the fury road] Registered User regular
    Does anyone here have any experience with canning/preserving? I have a lot of onions to use up so want to make some chutney, just not sure what kind of jars I need. I can find ones with special 2-part lids which seem to be intended for canning, but then others with normal lids that also seem to be used for it. So I'm not sure which to get.

  • JedocJedoc Take a look. It's in a book. It was always in a book, you fool.Registered User regular
    I grew up using the two-part lids, and they're very reliable. Anecdotally, they're less likely to "spring" or come unsealed during storage, since you can give the ring one last tightening after they cool without twisting the sealed lid.

    The one-piece lids are a bit more convenient for repeated opening and closing. If you go this direction, make sure you buy ones with a tattle button in the middle so you can tell if they've sprung before you open them.

    GDdCWMm.jpg
    Brovid HasselsmoftynicXaquinwebguy20Brainleechchrishallett83NightDragonPeenShortyBucketman
  • XaquinXaquin Right behind you!Registered User regular
    Sometimes if I feel like the hassle, I'll replace the beef in chili with squirrel, but it's a pain in the butt. Tasty though. It has to simmer for like 8 hours cause squirrel is tough

  • JimBobtheMonkeyJimBobtheMonkey KansasRegistered User regular
    I've only ever used the 2 part lids and I've never had any issues with them. I also have some plastic 1 piece lids that I use after I've opened a jar, but that is only for short term storage.

  • godmodegodmode Nooo-ooo-ooo... That ain't dancin', SallyRegistered User regular
    It's cold. There's wrestling on tonight. People are coming over. I've got plenty of onions, chorizo, Italian sausage, and a jar of chili powder from my local spice purveyor (Volcanic Peppers).

    Time for a chili.

    Everyone has a weird variant on chili that only they do, which is what makes chili magical. My personal weirdness is replacing the beans with mushrooms and hominy which yes sounds weird but is actually the best.

    So, cooking thread, what's your personal touch on chili?

    San Marzano canned tomatoes and just, like, so much garlic

    Johnny Chopsocky
  • HenroidHenroid Radio Demon Internet HellRegistered User regular
    I'm a regular Homer Simpson apparently. I'm making pot roast today for the first time, using my slow cooker for the first time. I was browning the meat as per recipe instructions prior to loading up said slow cooker, and suddenly the smoke alarm goes off. I look out into the living room and it's FULL of smoke. The kitchen? Nothing. The pan had no smoke rising out of it. The meat wasn't burned. So I'm confused.

    I couldn't fit everything into the cooker. My stupid ass forgot to check the recipe for what quart size cooker it was meant for.

    So y'know this is off to a good start.

    Nobody likes me but that's okay. I'm used to it.
    V1mTox
  • SalSal Damnedest Little Fellow Registered User regular
    I was at my grandma's this evening for her birthday, and as a light appetizer I found this vegan recipe for baked sweet potato taquitos

    U4fWYl8.jpg?1

    I evidently chose poorly when buying tortillas as many of them fell apart, but it was overall easy to make, and a tasty and relatively healthy snack

    xet8c.gif


    3clipsedoomybearErin The RedApocalyptusToxgodmodeXaquinBrovid HasselsmofDouglasDangerSlacker71Bucketman
  • HenroidHenroid Radio Demon Internet HellRegistered User regular
    So aside from the potatoes at the very top being dry, my pilot run pot roast actually came out okay. I know how to fix it and play around with it. I'm very happy right now.

    Nobody likes me but that's okay. I'm used to it.
    webguy20
  • kilnbornkilnborn Registered User regular
    Henroid wrote: »
    So aside from the potatoes at the very top being dry, my pilot run pot roast actually came out okay. I know how to fix it and play around with it. I'm very happy right now.

    I had an inexplicably good pot roast sandwich at some dive bar in some no-where place in Nevada earlier this year. Dyer, NV, population 259, managed to serve up a surprisingly good meal. Done well, it's a great way to make delicious food out of otherwise inediblely tough beef.

  • XaquinXaquin Right behind you!Registered User regular
    so for my next sausage experiment (which sounded a lot better when I thought it as opposed to typing it out), I'm thinking pork shoulder, black trumpet mushrooms rehydrated in white wine, salt, and .... what?

    black trumpets have a great flavor but anything like garlic or sage will drown it out. anyone have any ideas?

  • DouglasDangerDouglasDanger PennsylvaniaRegistered User regular
    Where is that smiley with the eyebrows bouncing up and down

    I play games on ps3 and ps4. My PSN is DouglasDanger.
  • XaquinXaquin Right behind you!Registered User regular
    edited November 2018
    :winky:

    edit:

    I wonder if something mild like leeks would work well

    Xaquin on
    DouglasDanger
  • tynictynic PICNIC BADASS Registered User, ClubPA regular
    Tonight's sourdough

    xqgytupg0adj.jpg

    doomybear3clipseJedocNaphtaliNightDragonToxXaquinCormacwebguy20LuvTheMonkeySlacker71chrishallett83PsykomaTynnanSalApocalyptusgodmodeBrovid HasselsmofDouglasDangerbowenKetarCampyPeenShortymasterofmetroidBahamutZEROErin The RedDrZiplockBucketmanel_vicioJansonLabelRaijin QuickfootBobble
  • webguy20webguy20 Registered User regular
    That looks amazing!

    Steam ID: Webguy20
    Origin ID: Discgolfer27
    Untappd ID: Discgolfer1981
    XaquinSlacker71NightDragonTynnanDouglasDangerUrielbowenErin The RedBucketman
  • tynictynic PICNIC BADASS Registered User, ClubPA regular
    update: tastes amazing too!

    PsykomaXaquinchrishallett83webguy20NightDragonApocalyptusgodmodeJedocDouglasDangerbowen3clipsePeenToxmasterofmetroidSlacker71Erin The RedBucketmanLabel
  • webguy20webguy20 Registered User regular
    tynic wrote: »
    update: tastes amazing too!

    Any special ingredients or straight up sourdough?

    Steam ID: Webguy20
    Origin ID: Discgolfer27
    Untappd ID: Discgolfer1981
  • PinfeldorfPinfeldorf Realtor Santa ClaritaRegistered User regular
    Xaquin wrote: »
    :winky:

    edit:

    I wonder if something mild like leeks would work well

    You probably need the question ingredient to be acidic, sweet, or both. I think sweet sounds better, personally. Maybe some teriyaki or tonkatsu sauce to hit a little Asian flare?

    Xaquin
  • tynictynic PICNIC BADASS Registered User, ClubPA regular
    webguy20 wrote: »
    tynic wrote: »
    update: tastes amazing too!

    Any special ingredients or straight up sourdough?

    Nope, just boring ol' bread with starter, strong flour, water, salt, time.

    Xaquin3clipseTynnanBahamutZEROchrishallett83Erin The RedDrZiplockBucketmanwebguy20
  • 3clipse3clipse I will build a labyrinth to house the cheese Registered User regular
    If you have a good starter you don't need much more to get great flavor.

    I mean, I'd take Nick Offerman's spikey cat dick willingly
    Shortytynicchrishallett83DrZiplockwebguy20Bobble
  • ShortyShorty JUDGE BROSEF Registered User regular
    I made one starter with disappointing results, like two years ago

    I've been meaning to try again

    Tube wrote: »
    I was legit hoping that Shorty was somehow mistaken and the world wasn't that fucked
  • m!ttensm!ttens Registered User regular
    Got a loaf of Jim Lahey's No-Knead bread proofing in the kitchen right now. It was requested by my mother in-law for Thanksgiving and she still doesn't know how easy it is to make.

    Also going to make these two bad boys tomorrow:
    https://www.seriouseats.com/recipes/2014/11/rustic-apple-cranberry-pie-recipe.html
    https://www.seriouseats.com/recipes/2012/11/extra-smooth-pumpkin-pie-recipe.html

    I want to remake my sourdough starter because I love sourdough but I'm also trying to limit my carbohydrate consumption so I should probably refrain.

    XaquinDouglasDanger
  • AtheraalAtheraal Registered User regular
    Gonna repost this from the bad food thread, in case anyone doesn't read it:

    Don't eat or buy romaine right now, especially in the eastern states/provinces. E.coli outbreak. https://www.cdc.gov/ecoli/2018/o157h7-11-18/index.html

    OS7cMrU.gifmCdVpud.gifrUjW0QU.gifpAvatar_8513.gif
  • V1mV1m Registered User regular
    Xaquin wrote: »
    so for my next sausage experiment (which sounded a lot better when I thought it as opposed to typing it out), I'm thinking pork shoulder, black trumpet mushrooms rehydrated in white wine, salt, and .... what?

    black trumpets have a great flavor but anything like garlic or sage will drown it out. anyone have any ideas?

    Pepper and nutmeg

    Xaquin
  • PeenPeen tw1tch0rz occasionallyRegistered User regular
    V1m wrote: »
    Xaquin wrote: »
    so for my next sausage experiment (which sounded a lot better when I thought it as opposed to typing it out), I'm thinking pork shoulder, black trumpet mushrooms rehydrated in white wine, salt, and .... what?

    black trumpets have a great flavor but anything like garlic or sage will drown it out. anyone have any ideas?

    Pepper and nutmeg

    Five spice! Five spice is great in savory dishes and it's great in sausage!

    tynicXaquinDouglasDanger
  • UrielUriel Registered User regular
    I have switched to a pressurized filter

    It is so much more forgiving without a really good grinder and very fresh beans

    Here is a cappuccino
    74dgwx7pxay1.jpg

    XaquinErin The Redwebguy20Slacker71Tox3clipseJedocBahamutZEROBucketman
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