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Cold weather = Lentil soupComment
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This is just the warm up. Proper Ribeye is still in sous vide! ( Panhead John thanks for saving me 😁)Attached FilesComment
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texastweeter yes, once in a while I use napkins instead of paper towels!
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OK, it’s on!
BTW, got the perfect “crunch” frozen fries with jus duck fat n salt in the air fryer 15 min 425° 😁🤪Attached FilesLast edited by smokenoob; February 17, 2024, 06:30 PM.Comment
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Jalapeno pintos with exta pickled jalapeños on top, reaper sauce, and saltines.Attached FilesComment
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I can eat things that would make a billygoat puke. hoovarmin -
texastweeter Man I’m the same way, NOTHING I eat bothers my stomach, lucky in that regard. Those pintos are right up my alley!
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Monday is our daughter's birthday. So the plan was for Lisa and me to take the grandkids to Gator Baseball this afternoon and then keep them overnight. Last night, due to the weather forecast, the game got moved from 4 pm to 10 am. And then this morning they cancelled it altogether. We regrouped and still picked up the kids just before lunch.
Much of the rainy afternoon was spent working on some soup. We got our first CSA basket this week, so sweet potato, golden beet and carrots went into the oven for some roasting, along with some garlic. Then my sous chef stepped up to chop up the veggies. I figured that 5 is old enough to use a table knife on already softened veggies.
He did a great job and stuck with it until everything was chopped. For the soup, I found a half package of chorizo in the freezer and a half pound of Rancho Gordo Super Lucky black eyed peas. We also added a CSA tomato and a grocery store onion got sauteed with the chorizo. Lots of chicken broth and it turned out great.
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Had a request from the kids for some soup.
I had a leftover chicken carcass in the freezer, so made a pot of chicken noodle soup...
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Last edited by RichieB; February 17, 2024, 07:40 PM.Comment
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Stromboli again on Friday night. I’m getting better at shaping! Made the dough Thursday afternoon and popped into the fridge until about an hour before hitting the oven. Mortadella, spicy Capp and fontina cheese. Brushed with garlic butter on the inside and egg wash and herb sprinkle on top. Marinara passed on the side.
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More rain on the way so whipped up a pot of cioppino.
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Roti chicken with salt and herbs de provence. Cooked brussel sprouts and roast potatoes below the chicken to get the drippings. Dennis informed me that a loaf pan fits perfectly on the charcoal
splitter and he is right. I have Lodge cast iron loaf pans that do a great job of roasting so it’s a match made in heaven. Lit from the top tonight based on feedback over on the KK forum and the charcoal lasted longer than last time while burning at higher temps. Perhaps the most exciting of all is that my combustion thermometer works incredibly well in the Kamado. The range is great and I was able to keep tabs on the cook wirelessly. 🔥🔥🐿️Attached FilesComment
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Wow...Nice!!....Is that the fancy new cooker you recently bought? -
troymeister it is the new Kamado. I love how the roti is integrated. It’s very easy to set up and break down.
jfmorris i have a whole new lighting procedure and so I need to redo my vent settings as they shifted a little. I think i may have overshot the lighting my first time. Also need to do a burn in post and show the grates. drip pan, and spare parts that it came with. I took the photo’s so just need to write it up. 🔥🔥🐿️
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As threatened from above. Good old fashioned pot roast from chuck steaks purchased with my porter road GC. Weak plating (too many stems in the dried parsley), but tasty meal. I love mushrooms, so while not traditional, it works for us. I’m still stuffed!
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Beef tenderloin sous vide.. served with broccolini, mushroms, potatoes ovenbaked and topped with mushromsauce.. And a JP. Chenet redwine on the side.
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Last night I made Chinese braised chicken with chestnuts and mushrooms in a rich, dark sauce. Slightly sweet, fragrantly spiced, and just enough Szechuan peppercorn to make things interesting. It was unlike anything I've ever cooked and I definitely want to make it again. The only change I made to the recipe was using a whole 6 lbs chicken instead of 1.5 lbs of leg quarters. I still cleavered everything into bite size pieces, and then scaled the recipe 4x.
If you haven't been to the Omnivore's Cookbook website then you need to go immediately. Her recipes are amazing and easy to follow. Maggie Zhu hasn't led me astray yet.
Last edited by PGH_RAM; February 18, 2024, 11:12 AM.Comment
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