- 5 here… You’d think we lived in Alaska! Wait we do. Yet with snow on the ground we still went with a Prime rib on the barby for Christmas dinner. Not too bad. Happy Holidays!
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Sorry i deleted this….I thought i had posted it in the wrong place so i deleted, and then realized the error in my action….
For some reason i just felt like i should be in the kitchen for a bit today.
Ended up making some fresh turkey stock today, and had some left over roasted turkey from thanksgiving. Made a up a proper batch of Rancho gordo lentils with all the aromatics, and a batch of jasmine rice.
Brought it all together, added some fresh parsley and other herbs, red peppers,
Making the best of some thanksgiving leftovers.
Last edited by Richard Chrz; December 26, 2025, 07:32 PM.Comment
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theroc i was a complete newbie to lentils up until maybe 2 years ago, and my only experience has been with lentils through Rancho Gordo.
They are just so good, I’ve slowly moved a bit to their approach with carrots, etc, and really enjoy the next level added right into the process. It’s all about them the layers, isn’t it!Last edited by Richard Chrz; December 26, 2025, 10:25 PM.
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Tonight I made two “cracker crust” pizzas following Richard Chrz magic formula.
I struggled to stretch and roll the dough out, as after a 96 hour ferment this was some of the springiest pizza dough I ever worked with, and kept wanting to spring back smaller. Maybe got it out to 12 inches or so, and ran over it with the docker. I also kind of winged the bake. Preheated the Lodge cast iron pizza pans at 500F, then brushed the top with olive oil, into the oven for a 2 minute “par bake”, then put again. Flipped over and topped, then back into the oven for 7 minutes.
Toppings cooked perfectly, and nice leopard spotting on the crust, so a success I think!
This pizza had steak, onions, peppers and olives. Italian Marzano tomato’s as the sauce.
This one is made with leftover buffalo wing meat and buffalo sauce, onions and cheese of course.
The cracker crust was really good! I just have to work out the how to stretch or roll it out a little bigger!
Last edited by jfmorris; December 26, 2025, 10:04 PM.Comment
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jfmorris, I do not rollout on day 1, Day 2 maybe (if running behind), typically i roll out on day 3. then baked on day 3, 4, or 5.
But rolled out at earliest 2 hours. -
rmeugene I kept fish from my early teens until my 30's, before breaking down my last tank and selling at a garage sale, after losing a pair of angel fish that lived for the better part of a decade (unusually longl). I got back into the hobby when I setup a 29H about 18 months ago for Yvonne to watch while recovering from surgery. She was all for it, thankfully. And I've enjoyed it. In fact, thanks for reminding me that I need to go do a water change, haha.
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And now for something completely different.....
I got a sushi-making kit for Christmas, so....I decided to make sushi!
I spent a ridiculous number of hours today watching YouTube videos and, as we all do, latched on to the commonalities and gave those a go.
First up, the rice. My HEB has a blend of the two most common sushi rice variaties so I grabbed that. While I have no basis of reference, sushi rice does seem to cook up nicely in a pressure cooker under the "rice" setting. Look at me with my bamboo paddle "cutting" the rice to mix in the vinegar/sugar/salt mixture....
And a piece of nori. I have no idea what I am doing at this point.
A little bit of rice.....wow this stuff is insanely sticky. A bowl of water to dip your fingers in helps immensely. Then add the filling, as it were. For this first round I kept it simple and cooked: kani, or imitation crab meat.
Let's roll!!!! (Literally....)
Okay, that....uh...worked? Did I really do that? Did I really just make my first sushi roll??!!
Cutting was a slightly different story. It takes a bit to get a feel for cutting the nori, even with a very sharp knife.
(Yes, my chopsticks holder is a cat. Would you have expected anything less?)
Closeup....
I did another round of that and then tried my hand at an "inside out roll."
I nearly fell over when it came out like that.
SQUEEEEE.
This was so much fun and I am shocked at how well I did. Granted, these are single-ingredient, itty-bitty rolls. Tomorrow I move on to ahi tuna and avocado.
Also, I think I ate about $60 worth of sushi tonight for....like.....$15 basically?
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I can't be stopped!*
I was still hungry (this is a lie, I just wanted to try it again) so I did another inside-out roll, but with a bit of togarashi (Japanese chile flakes) and some hastily mixed together mayo and sriracha.
(Oddly enough, I find the inside-out rolls much easier to cut. Not sure why, other than the seaweed is kept inside and doesn't encounter a 'tearing' motion with the knife blade.)
This so fun and so fresh and so delicious.
*I can be stopped. I am now very, very full.
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SheilaAnn I will try to find out! They are so cute! Here is a better view of one....albeit with one of my lesser-attempts at cutting the nori.
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Christmas eve party snacks. Roasted the brussels sprouts under tin foil for 30 minutes before putting them on the skewers and under the grill
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Today's lunch. I sliced up a piece of leftover prime rib, warmed it just about 30 seconds in the microwave to take the chill off, then put it on a roasted garlic roll with homemade horseradish sauce on the bottom, them the meat, them some Cooper Sharp white American cheese, salt and pepper and a light schmeer of BBQ sauce on the top roll. It was soooo delicious! I make some version of this whenever I have left over roast beef or steak. This was the best one ever because of the horseradish sauce which was a me thing for me.
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Boudin. Great "eat off the pit" food.
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Costco back ribs, Meathead Memphis dust. Turkey oak/cherry splits. Three Little Pigs KC Competition BBQ Sauce. M-Grills smoker.- Light chimney at 11:50 am
- Light firebox 12:30 pm
- Ribs on at 12:44
- Add second split, 1:05
- 2:25 add cherrywood split. Snooze.
- 3:25 douse with apple juice and cider vinegar. Add small stick to finish cooking. Rib tips are showing.
- 3:35 slather with BBQ sauce, close off vents to drop temp
- Ribs off at 4:00. Place in 300-degree preheated casserole on counter and cover with foil and dish towel, for dinner at 5:00.
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Oh, look...more sushi. I have probably consumed $200 of this stuff for....like....$25 in the last 24 hours.
Honestly, it really is not as hard as it looks. My tools are a stupidly clean work area, a $5 bamboo mat, a sharp knife, and patience, and focus. And it is sooo good.
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Last edited by Richard Chrz; December 27, 2025, 07:12 PM.Comment
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Beef Flanken Ribs were on "Green Meat Special" yesterday so I picked up a pack to fix...Marinaded in an Asian marinade and then cooked on the Weber Kettle. Came out really tasty...
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Dealing with leftovers from Eve (ham) and Day (prime rib).
Bacon, ham, and roast beef, with Rattlesnake cheddar (tequila infused habanero), on toasted pumpernickel, with mayo/Dijon/lettuce/tomato/pickle. And Mosca’s Rule of Tomatoes.Comment
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