I figured since I had pizza for lunch, I should have a salad for dinner. I took the liberty to add a couple of large croutons, and just a bit of meat and cheese.
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No outdoor cooking available in this weather, so we're using the voluminous leftovers I've been stockpiling the past couple months. Tonight it was brisket chili that I made several weeks ago from remains of the prime brisket I did at the beginning of December. So, so good. Topped with shredded cheddar and lite sour cream, using the by now de rigeur Scoops delivery system.
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General Tso's chicken from The Wok. It was very good but very tedious. I'm not sure if I'll make it again but it was a nice change of pace.
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Looks great!
I love General Tso's, but while I didn't mind making stuff like Kung Pao shrimp/chicken from The Wok, I don't think I want to go too complex. I like a simple stir fry in the wok. I'll have to go look this one up, but may keep the $8 General Tso's dinner combo at the take out place 1/4 mile from the house as my main source... -
That's where I was at jfmorris I know I'd get faster at it but it was a lot of steps as you'll see. Again, very good but as they say, the juice ain't worth the squeeze.
He does mention as aside that someone had substituted Popeyes chicken nuggets and it turned out really well, so I'm thinking if I do it again I will just make the sauce and use a premade nugget of some kindLast edited by Andrrr; January 17, 2024, 08:07 PM. -
I had the same experience as you, making this recipe for the first time. Time consuming but delicious in the end. I decided the next time I'd use some chopped up fried chicken tenders that I froze from a recent visit to a local fried chicken place. That should lop of a lot of time right there.
For me, the whole fun of stir-fry cooking is getting it done in a short amount of time, especially after all the ingredients are mis en place-d.
You did a really great job. Congrats!
K.
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I had a go at the Sunday gravy recipe shared by troymeister that SheilaAnn recently cooked and posted here on SUWYC.
Super delicious! It's pictured here covering 1.5 boxes of cooked linguini. I used a 3-pound chuckie and cooked it in the oven at 290 degrees for 3 hours.Comment
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Richard Chrz No heckle from me- That is just the recipe's name.
troymeister Thanks for sharing- it was awesome- but I forgot to serve the Parmesan😂
barelfly RV going on the to do list!
MsTwiggy The way it should be, thanks!
fzxdoc Thanks pit master!
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Boneless skinless chicken thighs seasoned with Stanley's Chicken Spike, fried egg, guacamole, American cheese on a cheap bun. Delicious.Attached FilesComment
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Chicken, guacamole, …someone is fitting into their grapes smuggler this spring… -
Richard Chrz I'm gonna send you some photos, can you tell me if that thong makes my butt look big?
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I braved chilly temperatures tonight to festoon Mari Jo’s crab dip with some pellet pooper smoke. 🥶
I found the lump crab meat at Costco - Phillips brand. Mari Jo tweaked a recipe she found online and the result was outstanding. There was just a delicate hint of smoke that put this dip over the top…half a baguette later. Seafood Nirvana.Last edited by WayneT; January 16, 2024, 07:52 PM.Comment
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Taco Tuesday….I give you Korean Fish Tacos with a spicy slaw - this was fun to make. I looked at a few recipes and came up with my own take on this. Gochujang marinated cod with Spiceology Korean BBQ rub. The spicy slaw - the recipe I used, meh….I completely changed it up and finally got the flavor profile I was looking for. It’s a basic Greek yogurt base, but the game changer on this…..Chili Crisp! I mentioned last week, I think I’d put chili crisp on ice cream…well, the tanginess of the yogurt with some honey, lime, red jalapeno and chili crisp was dynamite! Then finished the taco off with avocado slices, green onion and a little extra chili crisp!
HAPPY TACO TUESDAY!!!!!!
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Weather has been terrible in the northeast so had to stick with indoor cooking. Pulled a pack of homemade pastrami out of the freezer and then made some sourdough sandwich bread. Super easy recipe and a nice switch from the typical sourdough breads (and a lot less work).
Reheated the pastrami in the sous vide since it was already sliced and vacuum packed. Some Guldens mustard and a sour pickle finished it off.
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hoovarmin - Here is the recipe I've been following - https://alexandracooks.com/2019/04/1...oasting-bread/ -
And my notes from my cooks.
I have only made it a few times and the family loves it so far. My notes:
-The bulk ferment has been taking about 6-8 hours at 70 deg.
-Dough is a bit tricky to handle to get into the loaf pan.I tuck/reform a bit once in the pan
-Cold ferment in loaf pan overnight
-The recipe uses a slightly bigger pan than I have but i haven't modified recipe so last rise has been ~2 hrs. I may reduce recipe next time by ~5% to account for a smaller loaf pan and let rise longer
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Last night made halibut for dinner but forgot to take pictures.
Tonight, decided to brave the frigid cold we’ve been having since I’ve been missing my outside cookers and smoke a pork tenderloin and head of cauliflower for dinner. Good thing my smoker is under cover but still out in cold. 🤪
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DaveD For the microwave, it was maybe 3-5 minutes in a micro safe cooker with lid to steam it. After it was steamed, I patted it dry and then coated with olive oil and rub. Any rub that sounds good will do. I put it on the smoker (RecTec) at 250° while my tenderloin smoked. I had it on there for about 90 mins. I think it could have gone for a little longer, it turned out close to a crisp tender (not sure how to describe), I like my cauliflower a little softer than that.
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French Onion Chicken
Needed to make something inside this go-around due to rainy weather. Decided on French Onion Chicken! This dish is just delicious and it’s not complicated! If you like French Onion Soup then you are going to love this. Check out Chef Joel Mielle over at www.recipe30.com for many inspirational recipes. I’ve made several of his dishes right on the grill and they turn out great!
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Bought me a bucket of Norways best fishsoup.. and some garlicbread on the side.
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Man I love having Sourdough Ciabatta, homemade mayo, and fixings in the house.
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Actually there is a difference in aioli and mayo barelfly -
texastweeter - you say tomato….i say tomato…
I guess I always use olive oil when I emulsify garlic and aid the creaminess with egg yolk and lemon juice….so I make aioli….kind of….
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Last edited by Richard Chrz; January 17, 2024, 08:12 PM.Comment
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Everything looks most excellent Senor Richard! Did you switch to masienda's masa for those? They look fantastic.
When I was making them every week I was really getting it down but I feel I've lost my consistency, my feel. My family has been asking though so I feel a batch coming on. -
Andrrr, I’m still using Maseca, A. I still have white and blue, and I really want to figure it out, before I switch, so I can better understand the difference, and consider the price factor. As usual, if the Pit prefers it, I likely will prefer it as well. But this is cheaper for practice. These were by far and away my favorite. I gave it 2 really nice rest periods, and kept them more wrapped up and warm in a container, and took from the bottom. Both of those likely were my biggest factors. -
Going that long between tacos is utterly outside my experience.
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