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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021

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    There are times when a bowl of pasta is a must!!!

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    • SheilaAnn
      SheilaAnn commented
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      Michael_in_TX in LA that’s $35!
      Ernest great looking dish!
      I always split my shrimp just to the edge for that beautiful “curl”.

    • Richard Chrz
      Richard Chrz commented
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      There is never a bad time for pasta, I would have that all the time.
      Last edited by Richard Chrz; October 26, 2021, 08:02 PM.

    • tamidw
      tamidw commented
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      I’d definitely have that at a restaurant. Yum

    We're catching the edge of the West Coast's bomb cyclone so I figured a Red Pazole was in order. I did it in the instant pot and it came together pretty easily.

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    • willxfmr
      willxfmr commented
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      At first I thought, "Good, somebody posted after Ernest. That takes the pressure off." I regret to inform you, that you have done nothing to relieve the performance anxiety we mere mortal feel. Thanks.

    • Attjack
      Attjack commented
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      willxfmr no need for nerves I saw that chicken you posted and it looked delicious.

    Last nights red wine braised short ribs, mashed, roasted green beans

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    • Dr. Pepper
      Dr. Pepper commented
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      Simple and pure. Nice!

    • HawkerXP
      HawkerXP commented
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      Yum

    Trying out my ooni multi fuel pizza oven..used charcoal lump to start fire after that wood chuncks..had stone up to 900..fast..this my first go at it..cooks so fast
    made ny sauce,roasted some red peppers,grilled some steak strips,mushrooms and fresh mozzarella and top with mikes hot honey
    ,this is the 12 inch multi fuel oven.
    really gets hot..will take some time to get it right
    my first time did not have the peel or pizza dough properly set up and I had a real mess...had to take a break and clean it all up..I think I have that part down..the dough still struggle with that..
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    • Dr. Pepper
      Dr. Pepper commented
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      I agree with Attjack My go to recipe from that book is the 24-48 hr pizza dough recipe with about 68% hydration, using Caputo blue bag 00 flour.

      If that Ooni was available when I bought my Forno Bravo wood fired oven, I would have purchased it instead, and saved enough money to travel to Italy 4 times over!

    • Richard Chrz
      Richard Chrz commented
      Editing a comment
      Fantastic early cook. I most often use a 72 hour from the pizza bible from Tony Gemignani he is like a 12 time world pizza champion, and is seriously legit in his methods, not for everyone, as there are tons of great pizza advice out there, including in this thread. But, certainly worth the purchase even for a good read through alone.

    • grillinglousiana
      grillinglousiana commented
      Editing a comment
      thanks for the help..
      this weekend I will take the ooni multi fuel..to my neighbors home for a pizza cook out..I will at this time in my trying to cook with the ooni buy my pizza dough balls from one of my favorite pizza restaurants...and see just how many I can turn out...
      I have ordered a couple books by the pizza chefs mentioned to me..thank you all

    Cook #3 on my KBQ, 3 SLC slabs from Costco. Two rubbed with MMD, and one Dalmatian ala Ernest . Interested to see how they turn out.
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    Last edited by Sid P; October 26, 2021, 12:47 PM.

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      Taco Tuesday Twisted. Still have smoked Mexican chuck roast, so air fryer flautas and taquito.
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        A local photographer bought some bbq from me.

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        • Spinaker
          Spinaker commented
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          Them Sconi Ribs are looking good!

        • Dr. Pepper
          Dr. Pepper commented
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          Richard, he should have bought photographs from you as well!

        Coming along nicely at three hours in.
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        • Spinaker
          Spinaker commented
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          Tough to be beat KBQ ribs!

        • Sid P
          Sid P commented
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          Spinaker I’m sure you’re correct, but in a few hours I’ll find out for myself 😎.

        • Spinaker
          Spinaker commented
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          Lucky you! Sid P

        I was able to dial in the temp much easier today on the Primo. I smoked these pork tenderloins at 240 until they hit 135 IT. I then seared them on both sides and left on the indirect side until they reached 160. I know, I'm funny about pork. Click image for larger version

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        • Dr. Pepper
          Dr. Pepper commented
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          Agree with glitchy 145!

        • jpietrantone
          jpietrantone commented
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          glitchy, I very well may try it with pork chops. My wife definitely wouldn't go for it, but I'm more open to it.

        • glitchy
          glitchy commented
          Editing a comment
          I usually pull around 145-150 (really never right at 145, more like 148-150), so carryover probably gets me close to 155 and the pink is gone, but it’s a lot better than when I used to cook until it hit at least 160. I still can’t eat it pink.

        Okay, there are some in progress cooks going on today and it's also been a while since we did a "guess that dish", so here are a few pics of a dessert I'm hoping comes together for tonight. It's a variation on one I've done before but I never leave well-enough alone and of course always like to work with what's on hand.

        Final reveal won't be until after 7 pm Eastern.

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        • IFindZeroBadCooks
          IFindZeroBadCooks commented
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          Kewi lime pie?

        • Johnny Booth
          Johnny Booth commented
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          Looks like Persimmons. Maybe a pie?

        You were correct, Spinaker . They were amazing!
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        • Sid P
          Sid P commented
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          Dr. Pepper The S&P only ribs were very good, and I wouldn’t hesitate to do them that way if I didn’t have any rub, but my wife and I both preferred the MMD ribs.

        • Sid P
          Sid P commented
          Editing a comment
          glitchy That’s the KBQ effect. They’re prettier than any I ever cooked on the PBC or SnS by a long shot.

        • Spinaker
          Spinaker commented
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          YES!!!!!

        I have 4 pounds left. Time to find butts on sale. Click image for larger version

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          And the answer is: Persimmon Cornmeal Upside-Down Cake. This turned out really well. I adapted the recipe from this one for the same thing done with Meyer lemons.

          Maybe for tomorrow night's slice, I'll put together some sort of persimmon crema to pool on the plate under the slice. A creamy element could just take this over the top.

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          • ofelles
            ofelles commented
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            That was my next guess!!

          • Jfrosty27
            Jfrosty27 commented
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            I was about to say that! 🙄😂

          • IFindZeroBadCooks
            IFindZeroBadCooks commented
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            I was totally close.

          Had to Click image for larger version

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          • Ernest
            Ernest commented
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            Dr. Pepper beef, pancetta and mushrooms.

          • SheilaAnn
            SheilaAnn commented
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            Don’t mean to be a seasonal snob…. But morels? Or maybe I need my glasses 🤓

          • Ernest
            Ernest commented
            Editing a comment
            SheilaAnn just regular brown Cremini mushrooms

          Nor’easter or whatever they are calling the storm in NY today called for some really homey food. Today that meant Detroit style pizza. Some things to clean up for next time (not the least of which is grossly underestimating how much pepperoni I had in the house!) but damn fine

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          • Michael_in_TX
            Michael_in_TX commented
            Editing a comment
            Mmmm...those edges.....

          • SheilaAnn
            SheilaAnn commented
            Editing a comment
            Well played sir! Brick cheese?

          • shify
            shify commented
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            SheilaAnn - no brick cheese where I live. Used a 50/50 combination of low moisture mozzarella and monterey jack cheese. Cubed both cheeses but think next time I might do a combo of shredded and cubed.

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