(Topic ID: 265617)

Quarantine cooking thread

By Sputnik

1 year ago


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  • 123 Pinsiders participating
  • Latest reply 1 hour 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 19 of 46.
    #901 1 year ago

    Not really cooking stuff....but just making Giardiniera for friends and family..grew the peppers, and added everything else..

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    #902 1 year ago
    Quoted from TheMickster:

    Not really cooking stuff....but just making Giardiniera for friends and family..grew the peppers, and added everything else..[quoted image][quoted image][quoted image]

    Dang that looks good

    #903 1 year ago

    Firing up the Weber today, China nostalgia has hit and i'm doing Xinjiang Skewers from the north, round Beijing and Jinan. Substituting the lamb for pork as i don't have any lamb in the freezer.

    These things are fantastic and you eat them on small plastic stools in an alley at a table usually. cooked over charcoal and you order them by the 20 or 50. When your meal is finished they charge you for how many you've eaten.

    https://omnivorescookbook.com/xinjiang-lamb-skewers/

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    #904 1 year ago
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    #905 1 year ago

    Sautéed lamb chops (marinated with garlic. Lemon, oregano, olive oil). Plain rice because I'm lazy and asparagus.

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    #906 1 year ago

    Pity i can't post a scratch'n'sniff. The smell of the cumin and Sichuan pepper on the coals as you sprinkle is exceptional.

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    #907 1 year ago
    Quoted from punkin:

    Pity i can't post a scratch'n'sniff. The smell of the cumin and Sichuan pepper on the coals as you sprinkle is exceptional.

    Those look legit. Right now i only have a gas grill, but thinking of picking up a weber to grill more meats.

    #908 1 year ago
    Quoted from punkin:

    Pity i can't post a scratch'n'sniff. The smell of the cumin and Sichuan pepper on the coals as you sprinkle is exceptional.
    [quoted image]
    [quoted image]

    I often put cumin in my dry rub mixes, makes it stand out alittle.

    #909 1 year ago
    Quoted from jester523:

    Those look legit. Right now i only have a gas grill, but thinking of picking up a weber to grill more meats.

    Check Craigslist, OfferUp, and letgo. People sometimes have them priced very cheap. Just look for bottom rot

    #910 1 year ago

    I got a very nice gift yesterday, out of the blue. My friend, also a member of Kristiana Flipperselskap, gave me his old SousVide Supreme, since he mostly uses his Anova now.

    Maybe he reads this thread?

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    #911 1 year ago
    Quoted from jester523:

    Those look legit. Right now i only have a gas grill, but thinking of picking up a weber to grill more meats.

    Get one big enough for smoking..

    #912 1 year ago

    Made some blueberry pancakes with bacon bacon cooked on my bacon toaster. Got it as a gag gift a couple years ago and I love it! Finished up with a coffee my daughter gave me yesterday. I can’t believe I’m drinking pbr for breakfast

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    #913 1 year ago

    Think I counted 10 different vegetables and 2 cuts of beef in my beef vegetable soup I just whipped up.

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    #914 1 year ago

    Got some marinated chops and chicken breasts on the grill also

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    #915 1 year ago

    Made some scotch eggs for breakfast

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    #916 1 year ago

    Not sure if BadAss Jack's is still a franchise but I made BAJ influenced wrap with the grilled pork from earlier. Monterey Jack cheese, hot sauce and pork stir fry wrapped in a flour tortillas

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    #917 1 year ago

    Damn, you guy's are making me hungry!! That looks awesome Dirk

    #918 1 year ago
    Quoted from poppapin:

    Damn, you guy's are making me hungry!! That looks awesome Dirk

    Thanks. It was really good. Made enough for four so looking forward to having another one tomorrow for lunch.

    I also do one with chicken, shrimp, snap peas and waterchestnuts. Same basic onions, mushrooms, peas, carrots.

    They're also really good with Asian noodles instead of rice.

    #919 1 year ago

    Surprise surprise. Busy day around here.
    Wife made some salted caramel chip chocolate cookies. I better go back downstairs cause I just ate 4 or them. Lol

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    #920 1 year ago

    Snow crab, scallops, potatoes and brussel sprouts.

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    #921 1 year ago

    Gotta stop packing my own lunch. I end up with the same thing 7 days a week. Maybe it should be in the weed thread?

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    #922 1 year ago

    Chilli salt fish for dinner.

    4 parts plain flour
    1 part chilli powder
    1 part good salt

    put it all in a bag and shake.

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    #923 1 year ago

    New toy

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    #924 1 year ago

    Nice, professional style. I've got a heavy duty semi pro job, but still channel bags though.

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    #925 1 year ago
    Quoted from punkin:

    Nice, professional style. I've got a heavy duty semi pro job, but still channel bags though.
    [quoted image]

    That's the one I was going to buy. But I thought why not and go all out.

    #926 1 year ago

    Bags will be cheaper in the long run for you, plus you can easily do marinades and stuff.
    My one will do marinades too, but you have to keep an eye on it and switch to seal before it comes through the channels.

    Great bit of kit and i'd be jealous if i still used mine as much as i used to.

    #927 1 year ago

    Ok, my first try using the nice machine.

    Duckbreast, at 60 degrees, and Im gonna leave it in for 1h30m.

    Will sear the skin side after bathing.

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    #928 1 year ago

    Yeep. Juicy!

    I think I might have been alittle over cautious though, but Im sure I will get the hang of it.

    Been using https://www.douglasbaldwin.com/sous-vide.html for reference.

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    #929 1 year ago

    Variation on the Toad in a Hole. Core out the bagel hole a little, kerry gold in the cast iron, crack an egg in the hole.

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    #930 1 year ago

    never thought to do it in a bagel. good call!!!!

    #931 1 year ago

    I botched my first real Sous Vide attempt. I did a NY Sirloin at 130 degrees for 2 hours. Then a quick sear on a hot grill. It was well beyond medium, chewing closer to medium well. I had confirmed my temp with a thermometer. I'm assuming it was because the steak wasn't thick enough, so my instinct is to try 1 hour next time. But any advice would be welcome. It was tasty, but I feel like I could have done better just grilling it like normal.

    #932 1 year ago

    If it's overdone it's temperature related, if it's texture is mushy it's overdone in time.

    So if the texture was too your liking don't change the time, lower the temp or sear hotter and quicker. A thick steak helps 1.5-2".

    #933 1 year ago
    Quoted from DaveH:

    I botched my first real Sous Vide attempt. I did a NY Sirloin at 130 degrees for 2 hours. Then a quick sear on a hot grill. It was well beyond medium, chewing closer to medium well. I had confirmed my temp with a thermometer. I'm assuming it was because the steak wasn't thick enough, so my instinct is to try 1 hour next time. But any advice would be welcome. It was tasty, but I feel like I could have done better just grilling it like normal.

    I agree that you need a thicker steak. Maybe a quicker sear. I like medium rare, 129 is my magic number. I might go a little lower on thinner cuts, or just avoid thinner cuts.

    #934 1 year ago

    I just put a piece of rib roast, about a kilo, in the new toy. Just some garlic, butter and salt together with it, in the plastic bag.

    Its supposed to be ready to sear in 24h, precisely when I'll be home from work.

    This is a strange new way of cooking for me.

    #935 1 year ago

    Sous vide pork chops Jamaican firewalk cream sauce
    Very nice.

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    #936 1 year ago

    Spatchcocked chicken with potatoes, carrots, and Brussel sprouts. Kind of just came in here to use the word spatchcock...

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    #937 1 year ago
    Quoted from jester523:

    Spatchcocked chicken with potatoes, carrots, and Brussel sprouts. Kind of just came in here to use the word spatchcock...

    Yeah but the picture says more!
    Looks awsome!!!

    #938 1 year ago
    Quoted from Shredso:

    Variation on the Toad in a Hole. Core out the bagel hole a little, kerry gold in the cast iron, crack an egg in the hole.

    I'm gonna try this with an Everything Bagel.

    #939 1 year ago

    We're 3/4s drunk and I just warmed up the leftover pork stir fry from the other night. Dabbled a bunch of Frank's hot sauce on it. Wife came over and had a bite and asked, "What the fuk is wrong with you? Hot sauce on rice?" I'm like Hell Yeah! Now I want to cook some Mr. Noodles. Lol

    #940 1 year ago
    Quoted from dirkdiggler:

    We're 3/4s drunk and I just warmed up the leftover pork stir fry from the other night. Dabbled a bunch of Frank's hot sauce on it. Wife came over and had a bite and asked, "What the fuk is wrong with you? Hot sauce on rice?" I'm like Hell Yeah! Now I want to cook some Mr. Noodles. Lol

    Find you some of this....

    https://shop.cholula.com

    #941 1 year ago
    Quoted from mcluvin:

    Find you some of this....

    That green Chiluba is great!

    #942 1 year ago
    Quoted from RVH:

    That green Chiluba is great!

    Id love to test the green one. Only the original is available here

    #943 1 year ago

    But as I already mentioned, prik nam plah is my favourite hot sauce.

    https://www.greatbritishchefs.com/recipes/nam-pla-prik-recipe

    #944 1 year ago

    The chipotle cholula is pretty decent too. more for seasoning than as a sauce.

    #945 1 year ago

    Im a believer now.

    After 24h at 54 degrees, this was the result after searing. Very good. Ofcourse, I miss the smoky taste from doing it on a smoker, and next time I'll probably go at 52 or 50 degrees.

    I like how well the garlic taste was distributed evenly through the meat. And a damned cheap piece of meat, it was.

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    #946 1 year ago
    Quoted from mtn-:

    Im a believer now.
    After 24h at 54 degrees, this was the result after searing. Very good. Ofcourse, I miss the smoky taste from doing it on a smoker, and next time I'll probably go at 52 or 50 degrees.
    I like how well the garlic taste was distributed evenly through the meat. And a damned cheap piece of meat, it was. [quoted image]

    Another plus is the fat bits stay soft using sous vide. I hate biting into a tough piece of fat on a steak.

    #947 1 year ago
    Quoted from mtn-:

    Im a believer now.
    After 24h at 54 degrees, this was the result after searing. Very good. Ofcourse, I miss the smoky taste from doing it on a smoker, and next time I'll probably go at 52 or 50 degrees.
    I like how well the garlic taste was distributed evenly through the meat. And a damned cheap piece of meat, it was. [quoted image]

    What Sous vide are you using? I feel like my 129F is a lot redder than yours. On a side note, I'm embarrassed that we still use this stupid system in the US. I've been slowly changing over to metric for cooking, I'd love to change for carpentry, I keep telling myself I'm just going to do it and I chicken out.

    #948 1 year ago
    Quoted from Shredso:

    What Sous vide are you using? I feel like my 129F is a lot redder than yours. On a side note, I'm embarrassed that we still use this stupid system in the US. I've been slowly changing over to metric for cooking, I'd love to change for carpentry, I keep telling myself I'm just going to do it and I chicken out.

    The machine is a "SousVide Supreme demi". And yeah, I agree about the redness of the meat. Will make excellent sandwich and salat meat though!

    #949 1 year ago

    Chilli salt is the in thing here.

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    Fuck, looks like i can put food on a plate.

    #950 1 year ago
    Quoted from punkin:

    Chilli salt is the in thing here.
    [quoted image]
    [quoted image]
    [quoted image]
    Fuck, looks like i can put food on a plate.

    What kind of fish is that, punkin?

    There are 2,256 posts in this topic. You are on page 19 of 46.

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