(Topic ID: 265617)

Quarantine cooking thread

By Sputnik

1 year ago


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  • 2,256 posts
  • 123 Pinsiders participating
  • Latest reply 1 day ago by Nevus
  • Topic is favorited by 33 Pinsiders

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    There are 2,256 posts in this topic. You are on page 15 of 46.
    #701 1 year ago
    Quoted from mtn-:

    Looks awesome. How do you make those kafta things? Is it minced beef?

    It’s made of ground beef, parsley, minced onion, salt, pepper and spices - sumac and seven spice is commonly used.

    #702 1 year ago
    Quoted from cdnpinballer:

    It’s made of ground beef, parsley, minced onion, salt, pepper and spices - sumac and seven spice is commonly used.

    Hmm. No binding agent? How come it doesnt fall off?

    #703 1 year ago

    Technique.

    #705 1 year ago
    Quoted from mtn-:

    Hmm. No binding agent? How come it doesnt fall off?

    This was my first time making beef kafta on swords and yes the meat eventually did want to come off so I put a grate underneath for the final cooking phase and that worked out fine. I later asked a Lebanese friend about how to make sure the meat sticks and he said to freeze the loaded swords a bit before cooking so I’m going to try that next time and see what happens. There is a large middle eastern community here in Ottawa and I’ve seen restaurants make beef kafta this way with swords over wood charcoal so it’s definitely possible!

    #706 1 year ago
    Quoted from mtn-:

    You are tekneeq, punkin

    It's true. It's about the oval shape and the way it's kneaded onto the flat of the skewer blade. youtube it if you doubt. But i have nothing to win, i know how to do it.

    #707 1 year ago

    To clarify: you are supposed to cook the kafta over charcoal with no grate. Also you kind of slide the meat through to the side of the sword not the top as if you were making a Shish kabob. Here’s a video of the technique although for a different kabab variation.

    #708 1 year ago

    Pulled pork sandos. Tequila chasers

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    #709 1 year ago

    Venison steak ...Yum!

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    #710 1 year ago

    Had some bananas a bit too long, and they turned themselves into bread yesterday.

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    (Yes, photography is another hobby of mine)

    #711 1 year ago
    Quoted from DaveH:

    Had some bananas a bit too long, and they turned themselves into bread yesterday.

    https://www.allrecipes.com/recipe/17252/chocolate-banana-bread/

    Try this chocolate banana bread recipe -- it got rave reviews at my house last week. The sour cream makes it!

    #712 1 year ago

    Not sure what you call this cut at all in America, but here its normally grounded up for burgers or used in stews. Its a back piece.

    Since brisket is extremly expensive and hard to find here, I use this cut, to get something atleast alittle similar.

    Im not really happy with the end result, should have left it another hour. Was ok atleast.

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    #713 1 year ago

    Summer crab boil at my in-laws tonight. Not the best pic but managed to snap a quick one before we started cracking.

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    #714 1 year ago

    Oxtail stew (Spain)

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    #715 1 year ago

    All the hard work/prep is done. Homemade bbq sauce is simmering for the ribs later. 20200614_092249.jpg20200614_094145.jpgMade two rubs. One for pork and one for the chicken. Chicken and ribs are going on the smoker later. 20200614_093432.jpg20200614_094012.jpgMarinated some pork chops and chicken breasts for the grill at lunch.20200614_094120.jpg I'm already ready for a beer and it's only 10am. Lol

    #716 1 year ago

    Pork knuckle, Schweinshaxe for the Germans.

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    #717 1 year ago

    I'm seasoning the flattop. Can't wait to try it out. Wife suggested cheesesteaks this week to break it in

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    #718 1 year ago

    It's funny, it's like you guys are just discovering the aussie way to BBQ and we are just finding the US style BBQ. Offsets have only really started appearing here the last ten years or so, before that (and still now) every house has a BBQ that you guys call a grill with flatop. Either 4 or 6 burner.

    That's all you can buy in most stores here.

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    #719 1 year ago

    Just dropped a 5+ pound prime rib into the roaster. In the meantime been baking Doubletree Hotel cookies.

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    #720 1 year ago

    Putting some char on the peppers for some salsa.

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    #721 1 year ago
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    #722 1 year ago

    Excellent little holders. Never saw them before.

    #723 1 year ago
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    #724 1 year ago

    That just gave me a food boner Jay. You cook that flank and veggies on the Weber?

    #725 1 year ago
    Quoted from Chisox:

    That just gave me a food boner Jay. You cook that flank and veggies on the Weber?

    Haha, I’m over at Bo’s, he’s on grill duty and I have the flattop, veggies on the Blackstone.

    #726 1 year ago

    Just got Bkackstone for early Father’s Day.I put it together and now my wife has taken over!But she won’t touch my Weber Ketgle and smoker haha

    #727 1 year ago

    And the final product.

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    #728 1 year ago

    Didn't achieve the smoke ring I was hoping for but the smoke flavor sure came thru. Would do a higher temp next time. Chicken was by far better

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    #729 1 year ago

    Did some lazy cooking today. Chuck roast in a crock pot. I always use 1 cup water, one can beer must be a hoppy ipa and beef better than bullion. Gravy from the juices

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    #730 1 year ago

    I did some beef ribs last week. I had never done them before, but they turned out pretty good.

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    #731 1 year ago

    Warning, NSFW (notsafeforwimps) but multiple food crimes ahead!

    Deep fried packet shit from the supermarket with bottled sauces. Served on paper no less.

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    #732 1 year ago

    Lunch today. Hot dogs with cheese, cilantro lime sauce, and fresh jalapeño

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    #733 1 year ago

    Prepping for dinner. My herbs are growing nice so taking advantage

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    #734 1 year ago

    Roast duck

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    #735 1 year ago

    And the best part... Duck gizzards. Not for gravy, just straight up.

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    #736 1 year ago

    Some pixies came to my shed this morning while i was working down the back. I haven't checked the camera's 'cause i know they won't show.

    But there was this;

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    #737 1 year ago

    Forgot to post dinner. Was sending out smoke signals to you all

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    #738 1 year ago

    Tri tippin’

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    #739 1 year ago

    Tomahawk. First time, because this is a really expensive cut and Id rather spend my little money on pinball.

    It was smoked for 2.5 hours with hickory at exactly 100 degrees celsius, then seared at maximum. Awesome. Meat for a few days.

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    #740 1 year ago

    Smoked pork butt for 12 hours, then made some carnitas

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    #741 1 year ago
    Quoted from ovfdfireman:

    Smoked pork butt for 12 hours, then made some carnitas
    [quoted image]

    Looks good. All these food posts that is

    #742 1 year ago

    Made my first sourdough loaf today. I'm thinking fancy grilled cheese or maybe just some butter and a bowl of homemade chicken soup from yesterday.

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    #743 1 year ago

    Also cooked chicken soup yesterday, what a top meal. bread looks good.

    #744 1 year ago
    Quoted from dirkdiggler:

    Made my first sourdough loaf today. I'm thinking fancy grilled cheese or maybe just some butter and a bowl of homemade chicken soup from yesterday.
    [quoted image]

    One big grilled cheese!

    #745 1 year ago

    Old cheddar grilled cheese it is. Used half the loaf.

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    #746 1 year ago

    Hope this is a good sign for things to come. My first part of my Father’s Day gift. Love the family.

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    #747 1 year ago

    Starting with peppercorn bacon. I picked a metric crapload of squash and zucini yesterday. They will find there way to the grill shortly along with some ribeyes.
    Happy Fathers day to me. From my dogs of course...

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    #748 1 year ago

    Did some applewood smoked lobsters tonight for Father’s Day. Best lobster I’ve ever had.

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    #749 1 year ago
    Quoted from cdnpinballer:

    Did some applewood smoked lobsters tonight for Father’s Day. Best lobster I’ve ever had.
    [quoted image][quoted image]

    I've never thought about smoking a lobster. I need more details....

    #750 1 year ago

    Did some applewood smoked lobsters tonight for Father’s Day. Best lobster I’ve ever had.

    Cool, did you pre cook before the smoke or straight on the grill , what temp ?

    There are 2,256 posts in this topic. You are on page 15 of 46.

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