(Topic ID: 265617)

Quarantine cooking thread

By Sputnik

2 years ago


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  • 2,404 posts
  • 124 Pinsiders participating
  • Latest reply 13 days ago by Bax1
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    There are 2,404 posts in this topic. You are on page 1 of 49.
    15
    #1 2 years ago

    I'm doing a large pot of pasta sauce. Fresh onions, garlic, and herbs. I gathered mushrooms yesterday.
    So what are you cooking?

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    #2 2 years ago

    I made pancakes.

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    #3 2 years ago

    This looks good. Not at home , but nonetheless.

    14
    #4 2 years ago

    Fresh Sourdough...yum this stuff is so good!

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    #5 2 years ago
    Quoted from Pinballlew:

    Fresh Sourdough...yum this stuff is so good![quoted image]

    that looks fantastic!

    #6 2 years ago

    1 , 2. 3 bread. 1can of beer. 2 cups flour, 3 tablespoons of sugar mix up ,grease pan. 375 degrees for 30 to 40 mins. u can mix cheese and bacon too. I'm sure you all have extra beer?

    #7 2 years ago

    Didn’t last very long after this picture.

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    15
    #8 2 years ago

    Homemade Detroit style pizza.

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    #9 2 years ago
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    #10 2 years ago
    Quoted from Bork:

    Didn’t last very long after this picture.[quoted image]

    Now you have Me energized. Gonna get some Moomar Cowdafi out of the freezer. Looks like yum from here.

    #11 2 years ago

    A few weeks back, I had this piece of pig neck running for about 8h using the "snake method".

    Its rubbed in with my own homemade spicemix.

    Smoked with a mix of apple and cherry wood.
    bbk (resized).jpg

    #12 2 years ago
    Quoted from Sputnik:

    I'm doing a large pot of pasta sauce. Fresh onions, garlic, and herbs. I gathered mushrooms yesterday.
    So what are you cooking?[quoted image]

    You added any broth? I always add some beef stock to my pasta sauces, I think it really gives it that little extra that makes it stand out. Any serious italian chef would probably laugh at me though.

    #13 2 years ago
    Quoted from mtn-:

    You added any broth? I always add some beef stock to my pasta sauces, I think it really gives it that little extra that makes it stand out. Any serious italian chef would probably laugh at me though.

    My mom was a great cook and always taught me to add red wine to any tomato based sauce. Adds a depth of flavor. Gravies too.

    Here's a lasagna my wife made recently with homemade pasta. I was told yesterday that I'm going to help make 4 cheese ravioli today.
    20200325_173304.jpg

    #14 2 years ago
    Quoted from dirkdiggler:

    My mom was a great cook and always taught me to add red wine to any tomato based sauce. Adds a depth of flavor. Gravies too.
    Here's a lasagna my wife made recently with homemade pasta. I was told yesterday that I'm going to help make 4 cheese ravioli today.
    [quoted image]

    My mouth is watering!

    #15 2 years ago

    I made bread On Sunday.

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    #16 2 years ago
    Quoted from mtn-:

    You added any broth? I always add some beef stock to my pasta sauces, I think it really gives it that little extra that makes it stand out. Any serious italian chef would probably laugh at me though.

    I use ground beef and sausage.

    11
    #17 2 years ago

    Gonna be a long spring and summer.

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    10
    #18 2 years ago

    The best breakfast sausage casserole recipe I’ve found.

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    #19 2 years ago
    Quoted from PanzerFreak:

    Homemade Detroit style pizza.
    [quoted image]

    I just caught that on Diners Drive In’s and Dives

    #20 2 years ago

    Ok, sorry guys (and girls), lots of pictures coming up!
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    Damn Im full. Time for a powernap.

    13
    #21 2 years ago

    Homemade 4 cheese and spinach ravioli in a tomato basil cream sauce. My wife is the best! I helped roll the pasta out.

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    10
    #22 2 years ago

    Dialing in my new smoker. Ribs are amazing

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    #23 2 years ago

    Made a little hibachi, the other night.

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    #24 2 years ago

    Beer can chicken in a instant-pot.

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    #25 2 years ago
    Quoted from Soapman:

    Made a little hibachi, the other night.[quoted image][quoted image]

    I need to get me one of those flattops.

    #26 2 years ago

    Jaybird815. Best investment I made lately.
    Can not go wrong.

    #27 2 years ago

    I've been in the garden this morning. This will go with yesterday's cutting and find its way yo the grill.

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    #28 2 years ago
    Quoted from Soapman:

    Jaybird815. Best investment I made lately.
    Can not go wrong.

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    #29 2 years ago

    Let the Sunday afternoon grill wars begin. I'm starting with some bacon done on the akorn.

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    #30 2 years ago

    Introduced my son to Steakums.....He never had them before, and is now a Gourmet Chef with them!

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    #31 2 years ago
    Quoted from OLDPINGUY:

    Introduced my son to Steakums.....He never had them before, and is now a Gourmet Chef with them![quoted image]

    I haven’t had a steak um in 20 years, I used to eat the hell out of those.

    #32 2 years ago

    Toss the spagrus in a half dozen drops of sesame oil and some salt and pepper and toss in a hot pan for 1 min. Sprinkle a few drops of good balsamic on it and serve crunchy.

    You're welcome.

    #33 2 years ago
    Quoted from punkin:

    Toss the spagrus in a half dozen drops of sesame oil and some salt and pepper and toss in a hot pan for 1 min. Sprinkle a few drops of good balsamic on it and serve crunchy.
    You're welcome.

    That sound good!

    #34 2 years ago

    Another Sunday loaf and a rack of baby backs off the Traeger. Home made Tater salad to.
    Can’t wait till my asparagus comes up to try that recipe!
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    #35 2 years ago
    Quoted from Jaybird815:

    I haven’t had a steak um in 20 years, I used to eat the hell out of those.

    Perfect for the new flat top! Philly steak and cheese.
    Damn, im hungry. Just made some pintos and getting ready to make some corn bread.
    Trying to get that "6' distance".

    #36 2 years ago
    Quoted from Soapman:

    Perfect for the new flat top! Philly steak and cheese.
    Damn, im hungry. Just made some pintos and getting ready to make some corn bread.
    Trying to get that "6' distance".

    Almost done seasoning it, 30 minute assembly my ass!

    #37 2 years ago
    Quoted from Jaybird815:

    Almost done seasoning it, 30 minute assembly my ass!

    Beer...

    #38 2 years ago

    Breaking her in gently
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    #39 2 years ago

    This is a Zuppa Toscana rip off recipe we've been making for years. Chicken broth, heavy cream, onion, kale, spicy Italian sausage, and red potatoes. Pair with a baguette and you are good to go...

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    #40 2 years ago

    Didn't take a picture but made a nice pasta carbonara with fettuccine tonight. Used the thick-cut applewood bacon from costco. A pound of it.

    #41 2 years ago
    Quoted from punkin:

    Toss the spagrus in a half dozen drops of sesame oil and some salt and pepper and toss in a hot pan for 1 min. Sprinkle a few drops of good balsamic on it and serve crunchy.
    You're welcome.

    Bacon wrapped asparges, too, is damn awesome.

    #43 2 years ago

    I didn't take a pic either but i made two dozen Prawn Cutlets in panko crumbs with lime zest and shredded coconut last night.

    #44 2 years ago

    I took no pictures so believe what you will , this weekend I prepared:

    Friday: ham, cheese & spinach quiche (use sharp cheddar and parm, sprinkle top with both for a nice little crust)
    Saturday: Mongolian beef with asparagus and jasmine rice (garnish with fresh cut green onion and sprinkle with sesame seed)
    Sunday: chicken pot pies

    all using foods from the freezer as grocery supplies near us have ample supplies at 0800 when they open and we are now only buying for the week, not 3.

    #45 2 years ago
    Quoted from Atari_Daze:

    I took no pictures so believe what you will , this weekend I prepared:
    Friday: ham, cheese & spinach quiche (use sharp cheddar and parm, sprinkle top with both for a nice little crust)
    Saturday: Mongolian beef with asparagus and jasmine rice (garnish with fresh cut green onion and sprinkle with sesame seed)
    Sunday: chicken pot pies
    all using foods from the freezer as grocery supplies near us have ample supplies at 0800 when they open and we are now only buying for the week, not 3.

    Well, I believe you. But without pictures my mouth doesnt water, unfortunately. I like my mouth watering..

    And I also like getting inspiration from seeing pictures of good food. I know alot of people hate such stuff, but then I guess they are in the wrong thread.

    #46 2 years ago
    Quoted from mtn-:

    Well, I believe you. But without pictures my mouth doesnt water, unfortunately. I like my mouth watering..
    And I also like getting inspiration from seeing pictures of good food. I know alot of people hate such stuff, but then I guess they are in the wrong thread.

    Picture of the cold left overs just for you then;

    Scuse the abundance if salt, i'm addicted to the celtic sea salt.

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    11
    #47 2 years ago

    SMOKED BACON
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    #48 2 years ago
    Quoted from guss:

    SMOKED BACON
    [quoted image]

    Nice!!

    #49 2 years ago

    Made some fried chicken tenders... haven't done this in at least 10+ years. Delicious.

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    #50 2 years ago
    Quoted from punkin:

    Picture of the cold left overs just for you then;
    Scuse the abundance if salt, i'm addicted to the celtic sea salt.[quoted image]

    Thank you for giving me an idea about what to cook tomorrow!

    There are 2,404 posts in this topic. You are on page 1 of 49.

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