(Topic ID: 265617)

Quarantine cooking thread

By Sputnik

1 year ago


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  • Latest reply 13 hours ago by punkin
  • Topic is favorited by 33 Pinsiders

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    There are 2,260 posts in this topic. You are on page 20 of 46.
    #951 1 year ago
    Quoted from mtn-:

    What kind of fish is that, punkin?

    My guess is squid.

    #952 1 year ago
    Quoted from bssbllr:

    My guess is squid.

    I thought it was some flatfish. I think I need to pick up some halibut soon.

    #953 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 a minute.....do I see what I think I am seeing????? Punkin didn't use a paper plate???? This is one messed up year!!!!

    #954 1 year ago

    Not fish, cephalopod, that's a Calamari squid (or 3 of them).

    #955 1 year ago
    Quoted from Bax1:

    what a minute.....do I see what I think I am seeing????? Punkin didn't use a paper plate???? This is one messed up year!!!!

    I do treat myself if it's something special occasionally. In this case i treated you guys and even bought a lettuce for decoration (although i did eat it to stave off scurvy).

    #956 1 year ago

    So have breakfast and dinner here breakfast was the bird in a basket but did a bagel and got fancy adding bacon and cheese to the top. Dinner was Monterey chicken

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    #957 1 year ago

    Couldn't let you guys have all the fun. Perfect size for just me and the wife. Grilled chicken tonight and cheesesteaks tomorrow.

    20200704_174341.jpg
    #958 1 year ago

    Hey! You stole my lunch!

    You must pack your own lunch too, my ex would never pack me that, always fucking sandwiches.

    Posted in the view from your window thread earlier in the week.

    lunch1 (resized).jpg

    #959 1 year ago

    Another pork knuckle, what can i say, it's an easy roast for one and enough left overs to make a meat pie for tomorrow.

    This time with garlic and pepper rather than caraway.

    knuck2 (resized).jpg
    #960 1 year ago
    Quoted from punkin:

    Another pork knuckle, what can i say, it's an easy roast for one and enough left overs to make a meat pie for tomorrow.
    This time with garlic and pepper rather than caraway.
    [quoted image]

    I love pork knuckle. Also great meat for pea soup.

    #961 1 year ago

    Is that what we call pork shoulder in the states?

    #962 1 year ago
    Quoted from Bax1:

    Is that what we call pork shoulder in the states?

    No. Pork knuckle is a leg parting detail. Around here very cheap, and totally underrated.

    #963 1 year ago

    Sousvide chicken and rice. Awesome. Had some lemon, garlic and stuff in the bag.

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    #964 1 year ago
    Quoted from Bax1:

    Is that what we call pork shoulder in the states?

    No the shoulder is on the front leg, under it is the hand. on the back leg is the ham and under it is the knuckle.

    It's a small piece and a big eater would get through one. i get three or four goes at one.

    #965 1 year ago
    Quoted from mtn-:

    No. Pork knuckle is a leg parting detail. Around here very cheap, and totally underrated.

    When i was visiting Germany, I was obsessed with Schweinshaxe. It's made pretty delicious there.

    In other news, I just picked up a used weber performer deluxe. Bought the slow and sear with griddle attachment as well. Looking forward to moving beyond my gas grill.

    The lid was chipped, and I contacted weber and they are sending me an entirely new lid. Thats some crazy customer service.

    #966 1 year ago
    Quoted from jester523:

    The lid was chipped, and I contacted weber and they are sending me an entirely new lid. Thats some crazy customer service.

    yeah, it's the difference tween a $500 piece and a $50 repro.

    #967 1 year ago

    I'm curious what you guys pay for meat around the world? I'm usually a deal shopper and when deals come on I stock up. Here's some recent good deals.

    Pork shoulder .99/lbs
    Chicken breast 2.00/lbs frozen
    Rib eye 5.99/lbs
    Pork tenderloin 1.77/lbs
    Ground beef $1.00/lbs frozen

    #968 1 year ago
    Quoted from dirkdiggler:

    I'm curious what you guys pay for meat around the world? I'm usually a deal shopper and when deals come on I stock up. Here's some recent good deals.
    Pork shoulder .99/lbs
    Chicken breast 2.00/lbs frozen
    Rib eye 5.99/lbs
    Pork tenderloin 1.77/lbs
    Ground beef $1.00/lbs frozen

    2.2lb of your US lb to a kilo.

    Pork shoulder $6-8kg ($3.18)
    Chicken breast $8-10 kg frozen ($4.10)
    Rib eye $16-24kg ($9.10)
    Pork tenderloin $16kg (7.30)
    Ground beef $10+kg ($4.55)

    Add cooked prawns $25-45 kg
    fresh white fish $25 45 kg
    mud crabs $50-70 kg

    #969 1 year ago

    If that’s Canadian then that’s cheap. Just had a sale on pork shoulder last week for .99 lb. ground chuck 80/20 was on sale 1.87 lb too

    #970 1 year ago

    Yeah sorry I forgot to add in Canadian prices.
    The shoulder that's. 99/lb. this week on Thursday will be .50/lb when flyers reset and they're a couple days before expiry.

    The same store puts one pound chubs of frozen ground chicken on a few times a year for $1.00 each. I buy like 50 of them. Lol.

    I bought 4 of these shoulders today. 3 are in the freezer and this one will go in the slow cooker tomorrow. Will make 20 pulled pork tacos probably

    20200705_160745.jpg
    #971 1 year ago

    Killer prices. I was only able to grab two at .99 lb. cut one in half other in thirds. That one was 11lbs. Just the wife and I so just make smaller butts.
    You should get you a smoker! Nothing like some good ole bark in a sandwich

    #972 1 year ago
    Quoted from Bax1:

    Killer prices. I was only able to grab two at .99 lb. cut one in half other in thirds. That one was 11lbs. Just the wife and I so just make smaller butts.
    You should get you a smoker! Nothing like some good ole bark in a sandwich

    I just sold the new bbq/smoker I bought and bought a Blackstone and a little gas grill. The Blackstone didn't work so I swapped it out this morning. After seasoning it a bunch of times I made some philly cheesesteaks with garlic aioli. Soooooo good. We're both stuffed

    20200705_184045.jpg20200705_184151.jpg
    #973 1 year ago

    These are the Norwegian prices, for fresh meat, in USD, per kilo

    Chicken breast: 12.80
    Entrecote: 28.86
    Frozen shrimp 60/80: 10.39
    Pork knuckle: 7.02

    These prices are for the average++ quality, you can ofcourse get better quality which will be very expensive, and you can, for instance pay alot less for chicken breast (frozen) and you will end up paying for brine.

    And to finish the insane price list, the cheapest 0.5l beer is 2.5 USD. For one can.

    #974 1 year ago
    Quoted from mtn-:

    These are the Norwegian prices, for fresh meat, in USD, per kilo
    Chicken breast: 12.80
    Entrecote: 28.86
    Frozen shrimp 60/80: 10.39
    Pork knuckle: 7.02
    And to finish the insane price list, the cheapest 0.5l beer is 2.5 USD. For one can.

    Dang man. That's crazy. I just bought 36 brewhouse (provincial brewery) for under $40 including tax and deposit.

    Brand name beer like Budweiser or Molson Canadian is $45 for 24 cans.

    #975 1 year ago

    Yeah, Norway is very expensive. Norwegians often go to Sweden for bulk purchase, but the border have been closed since the 12th of March, due to you-know-what.

    #976 1 year ago

    You did better than me, you converted the $ as well. My figures are aussie dinah's which at the moment only buy $0.67c US So $10au = $13 or $14us.

    I think the difference in the retail or wholesale prices are due to quantity in part as the US has 10X the citizens, but also due to (dare i mention it) subsidies. We don't pay our farmers to grow crops.

    #977 1 year ago
    Quoted from mtn-:

    These are the Norwegian prices, for fresh meat, in USD, per kilo
    Chicken breast: 12.80
    Entrecote: 28.86
    Frozen shrimp 60/80: 10.39
    Pork knuckle: 7.02
    And to finish the insane price list, the cheapest 0.5l beer is 2.5 USD. For one can.

    I would gladly pay those prices to have the benefits you have. I’d be eating a lot of shrimp for sure.

    #978 1 year ago
    Quoted from mcluvin:

    I would gladly pay those prices to have the benefits you have. I’d be eating a lot of shrimp for sure.

    Thank you, I stand humbled.

    #979 1 year ago

    Lunch again, you'd think i'd be sick of it by now, but nooooo.

    Lucky i work for myself or i'd be out of a job. maybe another stern talking to?

    lunch2 (resized).jpg

    #980 1 year ago
    Quoted from mcluvin:

    I would gladly pay those prices to have the benefits you have. I’d be eating a lot of shrimp for sure.

    Agreed, I've only been to Oslo, but what a beautiful part of Scandinavia.

    The two trolls snuck into my suitcase and have been hanging round my house for nearly 40 years now.

    troll1 (resized).jpg

    #981 1 year ago
    Quoted from punkin:

    Agreed, I've only been to Oslo, but what a beautiful part of Scandinavia.
    The two trolls snuck into my suitcase and have been hanging round my house for nearly 40 years now.
    [quoted image]

    You should visit my home region, in northern Sweden, and fill your belly with elk, smoked whitefish and cloudberries.

    #982 1 year ago
    Quoted from mtn-:

    You should visit my home region, in northern Sweden, and fill your belly with elk, smoked whitefish and cloudberries.

    Yes, i've been to Northern Sweden, my girlfriends family was from Göteborg, but had a summer house in the north by the sea. Spent a few weeks there watching the sun not set.

    I don't remember trying the wild food, but i do know i loved the simplicity (and the skål) of the food. I also know that I've been looking for that black bread ever since i got back to Australia unsuccessfully.

    #983 1 year ago
    Quoted from mtn-:

    Thank you, I stand humbled.

    I'm sorry. I'm not trying to be a dick, but we've all got to look at the entire picture and not just focus on the parts that suck. I have to remind myself every day.

    #984 1 year ago
    Quoted from mcluvin:

    I'm sorry. I'm not trying to be a dick, but we've all got to look at the entire picture and not just focus on the parts that suck. I have to remind myself every day.

    I wasnt beeing ironic, you got me right there. Sorry man

    #985 1 year ago
    Quoted from punkin:

    Lunch again, you'd think i'd be sick of it by now, but nooooo.
    Lucky i work for myself or i'd be out of a job. maybe another stern talking to?
    [quoted image]

    Hey, same mini blue lighter

    Last puff of the night for me. I'm half sideways already

    20200705_203607.jpg
    #986 1 year ago

    Full size lighter, small lungs.

    #987 1 year ago

    Got a package with cured sausages and ham today. Looking forward to enjoy these with beer this evening.

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    #988 1 year ago

    Handmade pepperoni right off the Weber kettle

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    #989 1 year ago

    Some impressions

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    #990 1 year ago
    Quoted from MightyGrave:

    Some impressions
    [quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image]

    All in one day!?!?!? Daaaaammmmnnnnn
    You have to explain what some things are. Like on the stick, the wraps, etc

    #991 1 year ago

    Yeah, you cant just post that without explanation. Someone died or got married?

    #992 1 year ago

    ok i will explain

    Picture 1: Tofu with coffee rub and Paprika filled with mozzarella and herbs.

    Picture 2: Metaxa sauce - a Greek sauce - it tastes superb!

    Recipe for approx. 500ml ready-made Metaxa sauce:


    80g tomato paste
    2 medium-sized onions, finely chopped
    400ml vegetable or beef broth
    200g sweet cream
    200g crème fraiche or sour cream
    1 clove of garlic, finely chopped
    approx. 1 teaspoon of salt
    approx. 1 teaspoon pepper from the mill
    approx. 1 teaspoon hot pepper
    about 4cl Metaxa
    some vegetable oil

    Picture 3: Pork tenderloin and Chorizo (a spanish salami) onion/paprika skewers

    Picture 4: Chicken breast fillet and grilled potatoes

    Picture 5: Salmon grilled on a salt plank with grilled green asparagus

    Picture 6: Cheap surf and turf - fish sticks with bacon and mayonnaise on bread

    Picture 7: Beef steak with strawberry chutney and salad with strawberry balsamic dressing with chips and asparagus

    Picture 8: Shotgun Shells - First try - delicious but I still have to work on the optics. Canneloni filled with minced meat at the top and bottom and a small ball of mozzarella in the middle. Then wrapped in cheddar and bacon and glazed with BBQ sauce - Recipe https://www.westwood-bbq.de/shotgun-shells/

    Picture9: Bolognese bake with tomatoes and mozzarella

    Picture 10: Beer Butt Chicken

    Picture 11: sweet stick bread

    Picture 12: Cream cheese wrap with salmon. The cream cheese was "tuned" with lime juice, salt, pepper and garlic und some Sucuk (a strongly seasoned raw sausage made from beef or veal and lamb, mainly eaten in Southeast Europe and Turkey) with bacon-potatoes.

    Picture 13: Spicy chicken filet with corn

    Picture 14: Chicken, Bratwurst, Schinkengriller and grillcheese

    Picture 15: Bacon-potatoes

    And if you like potatoes you should have fan potatoes (Fächerkartoffeln)

    #993 1 year ago
    Quoted from MightyGrave:

    Picture9: Bolognese bake with tomatoes and mozzarella

    I like the looks of that. Haven’t made pasta in awhile and never made something looking like that.
    I have been thinking about making my own pasta lately (Never have) and have checked out a few videos on YouTube from a channel called pasta grannies, pretty hot.

    #994 1 year ago
    Quoted from RVH:

    I have been thinking about making my own pasta lately (Never have) and have checked out a few videos on YouTube from a channel called pasta grannies, pretty hot.

    Do it. It's super easy to make and is unbelievably better. We've never made it b4 the lockdown and now the only premade pasta I'll buy are for macaroni salads, etc...

    In the fall I want to take a stab at making asian noodles. The Asian friends I had growing up always had the best leftovers in their fridges.

    #995 1 year ago

    Ok. Here is my first crack a sous vide. I did pull a no no but had to. I put some of the sauce that it cooked in back on the shredded beef. Had meh flavor at first but then after adding the sauce, damn it was good. Just had to push it and just fell apart

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    #996 1 year ago

    Ok so who doesn’t like potatoes? What is fan potato’s

    #997 1 year ago
    Quoted from Bax1:

    Ok so who doesn’t like potatoes? What is fan potato’s

    I think he's talking about what Americans call Hasselback potatoes. You slice a whole potato, but not all the way through. Fan it out, season and bake.

    #998 1 year ago

    Don't need youtube for pasta, it's just good '00' flour, eggs and salt. Olive oil if you want to upset a purist.

    And as said, it's unbelievably better (and cooks in 2 min). Try it for a lasagna and never look back. Next thing you know you'll be making ravioli.

    Tagliatelle is my go to, hand cut into 1" strips.

    #999 1 year ago

    Lunch is vegemite sandwiches again....

    vegsand1 (resized).jpg

    #1000 1 year ago

    The thing that really gets me into cooking is the way you can feed a family for nothing.

    $5 pork roast for one hungry person turned into a roast dinner for me, then a pie that will feed me twice and my neighbour twice.

    knuck3 (resized).jpg

    knuck4 (resized).jpg

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