What did I cook this weekend.....
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Man, I love you for thinking outside of the box.
My teen girls are going to be mentally traumatised when I get back home from my business trip and start cooking some mashed ricotta and asparagus in the sandwich grill ;-) Can't wait!
mattmmille
Well-Known Member
Saw a recipe last week for adding turkey and dressing to Waffle batter, cooking in the waffle iron. Then mix cranberry sauce and maple syrup and reduce a little and drizzle over the waffles. Interesting use for leftovers!
applescrap
Be the ball!
I made mention of pressure cooker to my mom they were dirt cheap black friday i think she got me one i hope! it was gavins gravy that got me going. I have only used stovetop ones and made beans but was taught by somebody scared the s*** out of me that it was going to blow up my house. So I always only made beans but I want to make chuck roast for a snack 
The kids and i made cupcakes
The kids and i made cupcakes
applescrap
Be the ball!
Lol! I get nuts with these things put cookie dough in it or cake dough or a little of both in each side or cinnamon rolls or pancakes allright im done, mac and cheese omelets cornbread i cant stop i need one ours broke go figure
paulthenurse
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At home all day yesterday writing a paper so I put the time to good use. Rubbed down a half pork butt on Tuesday night then put it on the E smoker around 10:00.
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I make a Carolina style sauce that couldn't be simpler. A 2/3 of bottle of apple cider vinegar, a tablespoon or so of yellow mustard, 2-3 tablespoons of ketchup, some espresso salt, pepper, and 1/2 tablespoon of red pepper flakes. Shake it up and your good to go. It gets better with some time.
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I make a Carolina style sauce that couldn't be simpler. A 2/3 of bottle of apple cider vinegar, a tablespoon or so of yellow mustard, 2-3 tablespoons of ketchup, some espresso salt, pepper, and 1/2 tablespoon of red pepper flakes. Shake it up and your good to go. It gets better with some time.
OP
OP
Espresso salt. Please explain
paulthenurse
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I dunno. It's coffee flavored salt. Dunno where I got it but it's kind of a nice touch.
paulthenurse
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Making buffalo wings for supper.
Sauce... Butter, garlic and Texas Pete.
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Dandelion greens.
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Calling the cath lab now.
Sauce... Butter, garlic and Texas Pete.
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Dandelion greens.
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Calling the cath lab now.
hunter_le five
Sheriff Underscore
No pictures - took a quart of frozen pinto beans cooked with homesmoked pastrami ends out of the freezer, made a LC cornbread in a 12" cast iron skillet with bacon fat to "grease" it - dang it was good. And a homebrew of course.
applescrap
Be the ball!
@paulthenurse
Thanks for the sauce recipe. That pork butt looks super juicy what temp cook and take out at? Do You cook the wings and Dunkin the sauce or Dunkin the sauce then cook the wings.
@temptd2
Sound really good
@hunter
My moms favorite. She used a ton of egg
Thanks for the sauce recipe. That pork butt looks super juicy what temp cook and take out at? Do You cook the wings and Dunkin the sauce or Dunkin the sauce then cook the wings.
@temptd2
Sound really good
@hunter
My moms favorite. She used a ton of egg
paulthenurse
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Cooked at 225 till done. Can't really quantify 'done' by a temp. It's north of 170 which is when it's cooked. I wrap it in foil then Saran Wrap then two or three towels and put in a cooler for a few hours. That last step is vital. That is when the meat relaxes and the last of the collagens let go.
Might be a double post, but.... Nothing fancy. SWMBO is out on travel this week. She hates all things tuna. So, feeling a bit cruddy, I made tuna salad and and dosed mine with a heavy helping of sirracha. Slapped it on some sourdough, and melted American cheez on top.
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paulthenurse
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That looks good enough to eat.
Oh wait.....
Oh wait.....
As snobby as I am about food, the 'murican cheese made the dish.
Foodporn friday! A truely delicious one, perhaps one of the best things I have done recently, if I dare say so myself.
Riff on a shepherd´s pie.
Shortcrust pastry; oven roasted rosemary potatos and sweet potatos, mashed; fried portobello mushrooms; minced (soy-)meat with chives and creme fraiche; topped with cheese.
Talk about freaking comfort food with complexity.
Riff on a shepherd´s pie.
Shortcrust pastry; oven roasted rosemary potatos and sweet potatos, mashed; fried portobello mushrooms; minced (soy-)meat with chives and creme fraiche; topped with cheese.
Talk about freaking comfort food with complexity.
One thing you guys might be able to help me with: The dark top edges of the crust of my shepherds pie above. I blind baked the pastry, 5min less than usual, filled in the potatos, topped with mushrooms, and then the minced meat creme fraiche mix, let it bake for another 10 to let that set. Then I just added the cheese and grilled intil the cheese was done.
Obviously the pastry got a little too dark that way. Does anyone have more experience with this and might know a tip to avoid this?
It´s only my second real pie (outside of pastry-less shepherds in a casserole form) I ever made so I don´t know the ins and outs yet. First one was a few weeks back, toasted pecan bourbon maple pie with a maple vanilla whipped cream that everyone loved and I was just ok with.
Obviously the pastry got a little too dark that way. Does anyone have more experience with this and might know a tip to avoid this?
It´s only my second real pie (outside of pastry-less shepherds in a casserole form) I ever made so I don´t know the ins and outs yet. First one was a few weeks back, toasted pecan bourbon maple pie with a maple vanilla whipped cream that everyone loved and I was just ok with.
Not much of a pie maker but I have on occasion covered it with a strip of aluminum foil.
A good piece of advice that I know from making cakes and such. Cover them with foil when they are brown enough but need more baking cause they are still raw.
Seems quite a hassle here though cause I would need to somehow just cover the outline.
Thanks for reminding me of that one though, will try it if there is nothing better.
flars
Well-Known Member
I use a couple of different methods. One method is to use the rim of a foil pie pan to cover the edge of the crust. Just cut out the center part of the pan. Second one for my large pie dishes is to use a strip of aluminum foil
lightly crimped to the pie edge when it is a light brown.
You can also use something like this.
http://www.amazon.com/dp/B001CFPXVS/?tag=skimlinks_replacement-20
They do work, but.... so does tin foil strips.
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paulthenurse
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That's what my Mom, the world's best baker, does.
Edited to add she dies the tin foil thing. Man, you guys are fast.
Edited to add she dies the tin foil thing. Man, you guys are fast.
You can also use something like this.
http://www.amazon.com/dp/B001CFPXVS/?tag=skimlinks_replacement-20
They do work, but.... so does tin foil strips.
I have the adjustable silicone guard. Works well and always fits.
http://www.amazon.com/gp/product/B005FYC9XM/?tag=skimlinks_replacement-20
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My wife even saves the foil rings some of the upscale frozen pies come with. I just use foil strips. But I still can't find 7" pie pans. I have some old Amish recipes designed for them in a book I found some time ago.
In the end I am just thankful that this is my second pie ever, and first savory, and it turned out gloriously besides minor aesthetic issues. Which really don´t do much. To have that level right away....man I am either lucky or my mum did more teaching than I realized.
To now be able to already focus on those issues through all the rings as THE MAIN ISSUE....well it is cool.
On that note, now that I am in pie fever, got any good pie ideas? When recipe browsing I usually look at metric recipes, but if you got some great imperial ones, that would be cool too. Veggy or not, I am able to addapt them, as long as I can trust em.
And I trust you guys as a filter. =)
To now be able to already focus on those issues through all the rings as THE MAIN ISSUE....well it is cool.
On that note, now that I am in pie fever, got any good pie ideas? When recipe browsing I usually look at metric recipes, but if you got some great imperial ones, that would be cool too. Veggy or not, I am able to addapt them, as long as I can trust em.
And I trust you guys as a filter. =)
applescrap
Be the ball!
Gorgeous! My guess is a little thicker edge is what you are needing. As far as my ideas I like fruit pies and I've always just use brown sugar lemon juice and honey and try to let the fruit speak for itself. Do you mind sharing your crust recipe? I would like to blind bake a bunch of pies for quiches because the kids love them and they're easy to make
The foil works great on pies that need it. You just have to watch. If edges are browning faster than the pie is cooking, cover the edges. Shiny side up, BTW.
iijakii
Well-Known Member
Hate tuna melts. Tuna should be served cold and without cheese!
I have a love of melts; grew up cheap (read living at the edge, to some extent). We ate a LOT of tuna. Mostly cold, but had to mix it up occasionally.
Tuna should be served Sashimi style
I do concur, with quality tuna. This, this was not quality.
We all scrabble together quick dinners when that's all we have time to do. I thought it looks good!
I love hot tuna melts or tuna cassserole. KOTC, not so much. Cheese is fine with me. He'll eat cheese on a tuna sandwich but otherwise - not gonna happen, since he won't eat a hot tuna dish!
mattmmille
Well-Known Member
Tuna Melts...had one as a kid, at an old lady's house, while on a trip. She kept a supply in the freezer. I loved it. I consider canned tuna to be a totally different ingredient than fresh tuna. Additionally, there are different grades of canned tuna. Nobody else in my immediate family will eat canned tuna in anything, but I love a good tuna salad and I love a good tuna noodle casserole. I have never tried to make a tuna melt, personally...I guess it's time to hit Pinterest and see what I can put together! I also love good, super-fresh tuna sashimi and medium-rare grilled tuna. I learned a long time ago to not turn my nose up or be overly impressed by just about any particular food.
We also used to do tuna patties. Another hot dish. . Not the same, but similar
http://allrecipes.com/recipe/230857/easy-tuna-patties/
. Not the same, but similarhttp://allrecipes.com/recipe/230857/easy-tuna-patties/
Yeah. Tuna casserole, Tuna salad, & tuna patties with a bechamel sauce over them with taters & hot biscuits. Last night, my wife wanted Friday pizza night to start again, so I made two more biscuit crust sheet pizzas. Bu this time, when I added the milk to the dry ingredients, I added about 1/4C Mediterranean Extra Virgin olive oil to the mix. Wow, was that an improvement! It made the crust firmer & more golden brown on the outside. More like a soft, fine grain bready texture on the inside. Way better! I finally read the Dei Fratelli pizza sauce can, finding that the tomatoes used are grown & canned over in Toledo. Good stuff. These had pepperoni, red & green sweet pepper, mushrooms & motz/provolone shredded cheese piled on them. Great combo with the modded crust!
Had a nice, clear English bitter with it. Nice counterpoint.
Had a nice, clear English bitter with it. Nice counterpoint.Well, there is not much to share I´m afraid. For one I am still trying out variations, being new to the game, and here I even made it without eggs as I forgot to buy them. Worked out surprisingly well.
This one ended up being around 160g flour, 70g butter, salt, 1 teaspoon of baking powder, and 4 tbl spoons of water to bind it.
Next time it will be with eggs again I think. And perhaps a touch of rye if I want it hearty.
I'm having a bachelor night tonight (SWMBO's going to a movie with her girlfriends) so I'm gonna get a big ol' steak.
Rather than fire up the charcoal chimney, I'm just going to build a big oak fire in the Weber kettle and cook over the embers once the flames go out. I did that once before - couldn't say there was much difference compared to charcoal, but it sure was fun. And it's kinda chilly out there now, so standing by a big fire with a beer in my hand sounds pretty damn great.
Rather than fire up the charcoal chimney, I'm just going to build a big oak fire in the Weber kettle and cook over the embers once the flames go out. I did that once before - couldn't say there was much difference compared to charcoal, but it sure was fun. And it's kinda chilly out there now, so standing by a big fire with a beer in my hand sounds pretty damn great.
