(Topic ID: 265617)

Quarantine cooking thread

By Sputnik

1 year ago


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  • 2,268 posts
  • 123 Pinsiders participating
  • Latest reply 8 hours ago by punkin
  • Topic is favorited by 33 Pinsiders

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    There are 2,268 posts in this topic. You are on page 11 of 46.
    #501 1 year ago
    Quoted from Spyderturbo007:

    Smoked a chicken yesterday for the wife and I dusted with Cajun rub. It turned out awesome. If you've never smoked a chicken, I highly suggest it. They stay so juicy it's crazy.
    [quoted image]

    What temp are you smoking at? I've done thighs at 275 and the skin was leathery. I read higher heat helps, but at that point, is it still worth smoking?

    #502 1 year ago
    Quoted from Shredso:

    What temp are you smoking at? I've done thighs at 275 and the skin was leathery. I read higher heat helps, but at that point, is it still worth smoking?

    I stuffed it with quartered onions and potatoes to add mass inside. It seems to help it cook from inside out as well. I normally use onions and apples, but I didn't have any apples.

    I started at 275 degrees and when the breast hit 140, I cranked up the smoker to 400 degrees and let it finish at that temperature. I also hit it with cooking spray every 30 - 45 minutes or so. That seems to help it crisp up and get that nice color.

    #503 1 year ago

    did a smoked beer can chicken a few weeks ago. pic posted a few pages ago. first time doing a beer can chicken in a smoker. was super juicy but i also injected the breast with infused butter. man it was some soft meat lol

    #504 1 year ago

    Mushroom risotto. Lots of grana padano, the king of cheeses. Frozen chicken cordon blue20200504_181213.jpg20200504_175440.jpg20200504_182315.jpg

    #505 1 year ago

    This plate design reminds me of my childhood.
    It looks like the plates my parents had when I was very young.

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    Edit: plate design confirmed by mom she wants to know where I got the picture from.

    Edit #2 the gold designs on ours were maby slightly smaller.

    #506 1 year ago

    Coconut Satay prawns, will be served with cocnut jasmine rice.

    No plate pictures to offend.

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    #507 1 year ago

    I too have enjoyed quarantine cooking. If you have Instagram check out my food pics ne_pitmaster

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    14
    #508 1 year ago

    Fiance wanted something a little fancy tonight so I tried out a new fish recipe. She loved it!

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    #509 1 year ago
    Quoted from ovfdfireman:

    I too have enjoyed quarantine cooking. If you have Instagram check out my food pics ne_pitmaster
    [quoted image][quoted image][quoted image][quoted image][quoted image][quoted image]

    Nice golden color on those rolls. And the tacos look stellar!

    #510 1 year ago

    Greek sofrito (with salt and vinegar mashed potatoes)

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    #511 1 year ago

    Did a nice garlic butter salmon filet last night. Went Belgian style with the fries - Mayo not ketchup.

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    12
    #512 1 year ago

    Asiago cheese bread, monkey bread, beef bibimbap, shrimp and grits.

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    #513 1 year ago

    Now,your just showing off!

    #514 1 year ago

    Mushroom, sausage and onion omelet with smashed mashed potatoes

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    #515 1 year ago
    Quoted from dirkdiggler:

    Mushroom, sausage and onion omelet with smashed mashed potatoes
    [quoted image]

    Looks great, goes with the plate ( where's the cheese )

    #516 1 year ago
    Quoted from guss:

    Looks great, goes with the plate ( where's the cheese )

    Oh there was cheese in the also. Can't have a omelet without cheese. I make my own marble cheese by grating old cheddar with Italian mozzarella.

    #517 1 year ago

    Ok so I'm thinking pics should be posted with a recipe/cooking instructions! Haha

    #518 1 year ago

    How many pizza recipes do you want?

    #519 1 year ago
    Quoted from punkin:

    How many pizza recipes do you want?

    It’s the one thing I never really cooked, living in Chicago area there’s always been a wide range of fabulous options delivered to your door.

    #520 1 year ago
    Quoted from Jaybird815:

    It’s the one thing I never really cooked, living in Chicago area there’s always been a wide range of fabulous options delivered to your door.

    You'd definately get sick of seeing the recipe 6 times every page then. Flour, salt, water, yeast.

    #521 1 year ago

    Baked macaroni and cheese, 1lb noodles, 4lbs cheese lol.

    Below is the recipe. I can honestly say this is the best baked mac and cheese I've ever tried. Just stocked up on more cheese today to make another one.

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    #522 1 year ago
    Quoted from PanzerFreak:

    Baked macaroni and cheese, 1lb noodles, 4lbs cheese lol.

    With that ratio, I’d say you’ve got yourself some baked cheese and macaroni.

    #523 1 year ago
    Quoted from fosaisu:

    With that ratio, I’d say you e got yourself some baked cheese and macaroni.

    Haha yes. I won't lie, I had some leftover cheese sauce that I then dipped Dorritos in.

    #524 1 year ago

    Mmmm.... Cheese logs

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    #525 1 year ago

    Watched the Mac and cheese video - back up the cheese truck! Wow

    13
    #526 1 year ago

    I did some more wings last night on the smoker. Cajun rub and then Voodoo sauce for my wife and hot sauce for me.

    They were so good, I didn't even leave the kitchen to eat. I had to try one and see how they were and never left.

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    #527 1 year ago

    Sausages and eggs

    Fry 2 chicken sausages
    fry two eggs
    slice bread and toast, apply butter
    plate and add bbq sauce of your choosing, salt and pepper.

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    #528 1 year ago

    So I went super fancy on dinner today. This is something my dad used to make as kids. It’s called mish mash. The beauty of it is you add what ever you want to the base. Base is beef (I use ground) fried potatoes and egg. Wife can’t have many different veggies so just corn in this one. My dad would put in mushrooms, onions, green pepper. What ever you want. Also, if any of you are allergic to garlic or on low fodmap diet. This stuff is amazing

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    #529 1 year ago
    Quoted from Bax1:

    So I went super fancy on dinner today. This is something my dad used to make as kids. It’s called mish mash. The beauty of it is you add what ever you want to the base. Base is beef (I use ground) fried potatoes and egg. Wife can’t have many different veggies so just corn in this one. My dad would put in mushrooms, onions, green pepper. What ever you want. Also, if any of you are allergic to garlic or on low fodmap diet. This stuff is amazing
    [quoted image][quoted image][quoted image]

    Are people really allergic to garlic? Because that would really suck.

    #530 1 year ago

    Yes. Garlic, onion, gluten, and a ton of other things. My wife has to be on a low fodmap diet. I pretty much have to make everything from scratch. You find things like that oil to make a difference. It’s tough but my stomach has been a whole lot better too

    #531 1 year ago
    Quoted from Bax1:

    Yes. Garlic, onion, gluten, and a ton of other things. My wife has to be on a low fodmap diet. I pretty much have to make everything from scratch. You find things like that oil to make a difference. It’s tough but my stomach has been a whole lot better too

    Interesting. P.S. Love the avatar, Clutch rules!

    #532 1 year ago

    Look up low fodmap diet. Even if you do it for a few weeks, it kind of resets your gut. And yes clutch does rule!!! Was supposed to see them Friday! They have been doing live shows on Thursday on YouTube

    #533 1 year ago

    I made my favorite meal tonight, a Moroccan Tagine. It’s chicken stew with onions, garlic, butternut squash, diced tomatoes, carrots, lemon juice and coriander. It’s like a mildly spiced Indian dish. The best part is the juices, the combination of vegetable broth, coriander, lemon juice and diced tomato juice makes this rich earthy sauce.

    Technically I should no longer post in this forum as I went back to the office a couple of days ago. Please forgive me if I should no longer post here.

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    #534 1 year ago

    Discounted beef from this morning on Oatnut toast from last month with cheese I bought in March.

    I call this the covid melt, with corn and cheesy mashed potatoes on the side.

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    #535 1 year ago

    Used to cook a lot of tagines once upon a time. Haven't bothered the last few years since living alone.
    A good introduction to curries for kids and a great way to use dried fruit in a dish. I still use lots of different dried fruits in curries and other stews since learning to do it in tagines.

    #536 1 year ago
    Quoted from bluespin:

    I made my favorite meal tonight, a Moroccan Tagine. It’s chicken stew with onions, garlic, butternut squash, diced tomatoes, carrots, lemon juice and coriander. It’s like a mildly spiced Indian dish. The best part is the juices, the combination of vegetable broth, coriander, lemon juice and diced tomato juice makes this rich earthy sauce.
    Technically I should no longer post in this forum as I went back to the office a couple of days ago. Please forgive me if I should no longer post here.
    [quoted image]

    Keep posting!

    #537 1 year ago
    Quoted from Chisox:

    Are people really allergic to garlic? Because that would really suck.

    Garlic is Awesome with everything.
    Except Vampires.

    #538 1 year ago
    Quoted from o-din:

    Discounted beef from this morning on Oatnut toast from last month with cheese I bought in March.
    I call this the covid melt, with corn and cheesy mashed potatoes on the side.
    [quoted image][quoted image][quoted image][quoted image]

    I like how you have taken simple ingredients and turned it into a good meal.

    #539 1 year ago
    Quoted from chad:

    Garlic is Awesome with everything.
    Except Vampires.

    trust me, I miss it dearly. used to cook everything with fresh garlic.

    #540 1 year ago

    Sirloin was on sale this week so did a big steak with mushrooms, salad and cheese garlic bread. Made a stir fry for lunch the next day with the left over steak.

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    #541 1 year ago
    Quoted from bluespin:

    I like how you have taken simple ingredients and turned it into a good meal.

    They all come out the same the next morning.

    #542 1 year ago

    The Digglers will be eating good this summer! I've been on the hunt for this bad boy for a month. Sold out everywhere. Turns out there was one in stock at a Walmart where the guy I was meeting to swap pins today is from. He was nice enough to go pick it up and throw it on his snowmobile trailer and drive 2 hrs to meet me. Wouldnt even accept some compensation. Man pinball people are some of the nicest guys.

    It's a 3 in 1 gas and charcoal grill with a smoker. Best off, it has a griddle! Wife and I agreed on plans to rip apart the deck and I can build a bbq shed right on the deck just outside our door.

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    #543 1 year ago

    I caved the other day as well.
    Great deal, 3 burner 28" Blackstone

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    #544 1 year ago
    Quoted from golfingdad1:

    I caved the other day as well.
    Great deal, 3 burner 28" Blackstone
    [quoted image]

    Welcome to da club!

    #545 1 year ago

    I don't do propane. Wood or charcoal only

    Tonight, it's bagged premium romaine salad topped with Pinkerton Avocado from my front yard and lots of fresh ground pepper.
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    Grilled New York steak with garlic cheese toast and a baked potato with just about everything I've got.

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    #546 1 year ago

    That's enough to feed me for 4 days .

    #547 1 year ago
    Quoted from o-din:

    Tonight, it's bagged premium romaine salad topped with Pinkerton Avocado from my front yard and lots of fresh ground pepper.

    Where'd you score the four foot tall pepper grinder?

    #548 1 year ago
    Quoted from fosaisu:

    Where'd you score the four foot tall pepper grinder?

    Funny you should ask. About 20 years ago a buddy of mine and myself were at a pick your part junkyard and he pulled it out of the trunk of a Chevy Citation. I believe. The cashier gat a good chuckle and charged me a buck for it. It's been great!

    Quoted from punkin:

    That's enough to feed me for 4 days .

    No wonder it's so hard to get up off the couch in front of TV now.

    #549 1 year ago

    Thinking about lunch, maby I’ll order out today.

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    #550 1 year ago
    Quoted from RVH:

    Thinking about lunch, maby I’ll order out today.
    [quoted image]

    that is awesome.

    There are 2,268 posts in this topic. You are on page 11 of 46.

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