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**hoovarmin** · November 7, 2023, 05:18 PM

Wok Hei achieved, and then some

**Whiskeyman53** · November 7, 2023, 05:25 PM

Double smoked ham shank, hickory pellets, Meat Church Honey Hog rub with a pineapple juice spritz.

**Richard Chrz** · November 7, 2023, 06:59 PM

after a busy day in the kitchen, I went with the easy button. SV - pan seared bone in pork chops, potatoes, and mushrooms.

12 of 17 loaves for the week, plus a bunch of sourdough pizza dough moved into cold ferment,

**J-Melt** · November 7, 2023, 07:01 PM

Used the abundance of brisket to make beef stew with sourdough starter biscuits! I have not
yet tried to make legit sourdough bread as my 2.5 week old starter is still not floating, but the discard makes great stuff.

Attached Files

**JCBBQ** · November 7, 2023, 07:44 PM

More soup. Lemony carrot and cauliflower soup

**theroc** · November 7, 2023, 08:51 PM

Vacation cooking. Two dry-brined strip loins on a communal weber gasser. Hadn't cooked a steak like this in a while.

**mnavarre** · November 7, 2023, 09:43 PM

My best PDX tortilla puff:

Very different making tortillas while it's raining vs. San Diego where I'm usually worried about my masa drying out. I think the water made a difference, too, since it seemed like I needed more water than I'd normally use even though the humidity was high. Weird.

**theroc** · November 7, 2023, 11:31 PM

More vacation cooking. Ultra fresh opakapaka, mustard and panko crusted, pan fried. Sauteed peppers and onions. Furikake rice.

**ssandy_561** · November 8, 2023, 01:58 AM

Homemade shrimp fried rice topped with the chili crisp I made last week. Best use of my chili crisp yet.

**Dadof3Illinois** · November 8, 2023, 07:14 AM

Did a practice run last weekend for turkey day. Decided to do bacon wrapped turkey breast and turkey legs this year instead of a whole bird. These turned out unbelievable and will be in my regular dinner rotation.

**HotSun** · November 8, 2023, 07:31 AM

I haven't been cooking a lot, as I'm still recovering from this bad cold, and family activities are at a peak right now. I have a surplus of beef that I am starting to work through, to make space in my freezer. I rarely make chili from scratch, but I wanted to attempt a low-carb or keto chili. I really had no baseline recipe except experience and what I 'thought' should go into it, so I just started grabbing stuff off the shelves and from the fridge.

Software:

1 large yellow onion, chopped >> probably the bulk of the carbs in this recipe
3 pounds ground beef 88/12
1 can green chillies
6 cloves garlic
1 can tomato paste >> wanted tomato and a lot of flavor, but with fewer carbs
16 oz. concentrated beef stock (reduced 50%)
4 Tbsp chili powder
1 Tbsp bacon fat (for sauteeing the onions and garlic)
1 Tbsp salt (at the end)
Lillies of Charleston hot sauce, for heat and to taste

Hardware:

7 liter pressure cooker on a gas cooktop

Cooking:

Browned the beef (no oil) and reserved, including juices
Sauteed onions until transluscent, then added garlic and sauteed for a couple more minutes
Reserved the onions/garlic, then deglazed the pan with the beef stock
Added everything else
Cooked on high, 20 minutes, natural release

Here is the result:

Dinner the next night (there were veggies and whatnot that didn't make into the pic):

For a recipe that I just winged, it turned out pretty well. My DW loved it. I give it a solid B. There are probably some tweaks I would make to it (fresh peppers, more chili powder, etc.), but it was good. It is the perfect chili dog chili, I must say, and can't wait to try it on some grilled hot dogs.

Here is the nutrition info for those interested in the carb levels, as calculated by Very Well:

That's what I'm cooking!

**SheilaAnn** · November 8, 2023, 11:29 AM

A project finished: beet cured salmon (again).
Laid down Saturday with lemon zest, salt and sugar. But this time, I used a jarred product that was a beet and leek mix with salt and sugar in it. Won’t repeat. This is good, but not as good as in the past.

**Richard Chrz** · November 8, 2023, 12:40 PM

I had made a big batch of 3 meat italian American meatballs, I also happened to have some red sauce I simmered down for about 10 hours. Fresh batch of pasta and lunch.

**SammyJ** · November 8, 2023, 01:52 PM

We buy Sub-primal cuts, the ends not so nice, but it grinds into good burgers

Ribeye end, and pork rib trimmings

Small die, single pass

Four 7oz Patties for tomorrow

**DTro** · November 8, 2023, 03:00 PM

This four pound smoked chuck roast made pulled beef sandwiches, tacos, and chili this week. While on the smoker, a tray of potatoes and carrots sat below it. The veggies were splashed in beef broth and water while they collected the beef drippings. But I forgot to season them. Once cooked, I seasoned them with Lawrys, thyme, pepper, and onion powder. The carrots were good, but the potatoes had a funky flavor, not a bad flavor, just funky. So they spent the night in a baggie in the fridge. The next day, I rinsed them off, pulled out the secret weapon, and made hash. There were no leftovers.