(Topic ID: 265617)

Quarantine cooking thread

By Sputnik

1 year ago


Topic Heartbeat

Topic Stats

  • 2,269 posts
  • 123 Pinsiders participating
  • Latest reply 1 day ago by Bax1
  • Topic is favorited by 33 Pinsiders

You

Linked Games

No games have been linked to this topic.

    Topic Gallery

    View topic image gallery

    AB42FD02-E2F4-4752-968A-3BE7FDC3B865 (resized).jpeg
    DSCF0122[1] (resized).jpg
    DSCF0120[1] (resized).jpg
    20211201_151936.jpg
    DSCF0112[1] (resized).jpg
    DSCF0106[1] (resized).jpg
    DSCF0102[1] (resized).jpg
    DSCF0101[1] (resized).jpg
    293D1170-019E-4A10-9E55-CDBAA429F789 (resized).jpeg
    CC37A4C8-4FBC-4F47-BB70-1B762913C0E8 (resized).jpeg
    97363EAB-689E-4174-BB4D-D18E15B0C707 (resized).jpeg
    5CDC3A0F-C2E0-429C-8079-15BCD58ECE3C (resized).jpeg
    B5547327-16AD-41F7-B8E5-8B524D2D6D5E (resized).jpeg
    C30B3105-1CBF-4189-8001-2EB465E00ECA (resized).jpeg
    DSCF0082[1] (resized).jpg
    DSCF0073[1] (resized).jpg

    There are 2,269 posts in this topic. You are on page 21 of 46.
    #1001 1 year ago
    Quoted from punkin:

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

    YES!

    Makes it so much easier to save up for the next pin you want to add!

    #1002 1 year ago
    Quoted from jester523:

    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.

    Ah ok Google translator is not that clever :p yes Hasselback potatoes. Super delicious

    #1003 1 year ago

    Not to forget tornado potatoe. Mm

    #1004 1 year ago

    Leftover barbacoa burritos. Man that meat was so good

    CDB948A3-3795-455B-A9DA-4C556445ADC1 (resized).jpeg
    #1005 1 year ago

    Smoked trout today, and made a trout burger.

    Potato salad in the bottom and pickled red onions on top. Coffe filters are handy for burgers.

    IMG_20200708_135949 (resized).jpgIMG_20200708_140847 (resized).jpg
    #1006 1 year ago

    Sat all night in its sweet and spicy rub. Diced a few onions, poured a liquid beer mixture over and I'll see you in 10 hours

    20200708_070315.jpg
    #1007 1 year ago

    Light lunch today. Taking advantage of what I’m growing

    DDDD7D67-97B4-484C-A0CE-02CCE89CE694 (resized).jpeg
    #1008 1 year ago

    Steak sandwiches for all and pinball and beer.

    ss1 (resized).jpg

    #1009 1 year ago

    Okra and tomatoes. My wife and kids don’t care for it so I usually get it all to myself over a week or so. Fresh tomatoes are quite nice in the summer in Louisiana. One of my favorite recipes from my favorite cookbook.

    50B8FC30-5F3C-49D9-A15C-6935BFF6213E (resized).jpeg94F646F6-BFCD-4F3A-A047-94EC2C81CEEC (resized).jpeg

    #1010 1 year ago

    My wife was up early and made a loaf of sourdough before it gets hot

    20200711_073950.jpg

    #1011 1 year ago

    Another drunken dinner. Toasted muffins with Serrano ham, pickles and mozzarella.

    dd1 (resized).jpg

    SorryNoMoneyShotPunkin

    #1012 1 year ago
    Quoted from punkin:

    Another drunken dinner. Toasted muffins with Serrano ham, pickles and mozzarella.
    [quoted image]
    SorryNoMoneyShotPunkin

    Cheers punkin

    20200711_155007.jpg
    #1013 1 year ago

    Back at ya, though it's 8 am here so i haven't got a cheers.

    Just thought i'd let you know, you're pet shrunken baseball player escaped while you were taking that photo. Maybe shut all the doors and put a tiny hotdog and a small beer on the floor under a propped up box?

    #1014 1 year ago

    Bruschetta chicken

    1FFFE9C8-A7B2-4F6E-9444-E80E05848B1A (resized).jpeg
    #1015 1 year ago

    Damn, even eating with cob holders, you Sir, truly is civilized!

    #1016 1 year ago
    Quoted from mtn-:

    Damn, even eating with cob holders, you Sir, truly is civilized!

    gotta keep those fingers clean!

    #1017 1 year ago

    First week of vacation ended friday, and on tuesday Im expected back at work.
    IMG_20200712_180843 (resized).jpg

    I cooked the ham in the sousvide, but I didnt cool it off enough, I think, because it stuck to the "covering".

    #1018 1 year ago

    Breakfast of champions

    20200712_111938.jpg
    #1019 1 year ago

    I will see you in 4 to 5 hours my tasty little treat!!

    DF9D8A1F-7183-4A89-B5F7-ECC1EAE7B025 (resized).jpeg
    #1020 1 year ago
    Quoted from Bax1:

    I will see you in 4 to 5 hours my tasty little treat!!
    [quoted image]

    Tell me more? Looks like marinated pieces of..? What temp / time?

    I love 'bab.

    #1021 1 year ago

    My first go at smoked ribs. Used a weber with the slow and sear. Charcoal with some apple wood. Temp was a little high (250 to 275), but its 115 outside here, and my first time using the grill and smoking. Cooked for about 4 hours. Maybe a little too much smoke. We'll see how the 3 year old does with it. I'd give myself a C+.

    I have a brisket flat defrosting. We'll see how that goes.

    20200712_163531 (resized).jpg
    #1023 1 year ago

    That temp is fine jester. Just a tip for ya for next time. I do that temp for 5 hours. First three are nice heavy smoke. Pull and wrap them in tin foil. Cover them in parkay and light brown sugar. Then you are candying them. Pull out of tin foil and back on smoker for 15 mins to get sticky then sauce. Those look tasty though

    #1024 1 year ago

    Ok so that was a half of pork shoulder sliced pretty thin. Then used this marinade in pic. Wife can’t have onion or garlic so have to leave out. On offset smoker for 4-5 hours at 225-250. I did 5 hours this one. I put a big hunk of fat on the top and used a pineapple bottom for my stake. This one was the best I’ve done. Al pastor

    Sorry for sideway pic. Won’t let me flip

    CB68F1FB-B1C6-4343-8A96-661EC81E8D5D (resized).jpeg27A22152-DFE0-4234-BD47-142CD471F5CA (resized).jpeg5B9484B5-8C4E-43BB-85E9-0AAEEC0D182D (resized).png
    #1025 1 year ago

    Don’t pay attention to the directions in bottom of pic. Unless you want to do it in the oven

    #1026 1 year ago

    Good thing you did not open the beer and let it spill...

    #1027 1 year ago

    Lol good one. For got to say that grilled pineapple is a must on these tacos. Really adds a killer dimension to it

    #1028 1 year ago
    Quoted from jester523:

    My first go at smoked ribs. Used a weber with the slow and sear. Charcoal with some apple wood. Temp was a little high (250 to 275), but its 115 outside here, and my first time using the grill and smoking. Cooked for about 4 hours. Maybe a little too much smoke. We'll see how the 3 year old does with it. I'd give myself a C+.
    I have a brisket flat defrosting. We'll see how that goes.
    [quoted image]

    Practice makes perfect!

    #1029 1 year ago

    Eastern NC old school BBQ.

    IMG_8805 (resized).jpeg
    FullSizeRender (resized).jpeg

    #1030 1 year ago

    Man I love having fresh basil!!!!

    51BB6196-B21C-43AD-A8E2-7EC507502930 (resized).jpeg
    #1032 1 year ago
    Quoted from Bax1:

    Man I love having fresh basil!!!!

    That looks amazing. Basil is my fav, especially in the summer.

    #1033 1 year ago

    Can’t beat fresh pesto on a nice summer day. Have 3 nice sized basil plants growing

    #1034 1 year ago

    My upside down pic of kielbasa, potatoes and sauekraut

    20200713_181912 (resized).jpg
    #1035 1 year ago

    so noticed lately this thread has been slowing down. are most of you out of quarantine? I have been working this entire time but was moved to working at home. I don't think I will be going back to normal for the rest of the year. So I guess you can say I am still in quarantine.

    #1036 1 year ago

    My fish connection turned up here at home with a box of fish yesti.

    Catch of the day is Goldentail Snapper fillets. 5kg (~11lb) sleeved and snap frozen, 13 big fillets. Should see me good for close to thirty meals with some loose change from $100. I don't eat much at a sitting. Firm white fish at less then $5 a serve? Yes please.

    cod1 (resized).jpg

    #1037 1 year ago
    Quoted from Bax1:

    so noticed lately this thread has been slowing down. are most of you out of quarantine? I have been working this entire time but was moved to working at home. I don't think I will be going back to normal for the rest of the year. So I guess you can say I am still in quarantine.

    Gained 25 pounds quarantine cooking. Diet started Monday. Ha! Unless you guys want to see some diet food, I'm out for awhile.

    #1038 1 year ago
    Quoted from Shredso:

    Gained 25 pounds quarantine cooking. Diet started Monday. Ha! Unless you guys want to see some diet food, I'm out for awhile.

    Healthy food can be awesome too. Yeah, I also gained weight even though I've been out of quarantine since April. I guess Ive been treating myself and also drinking huge amounts of beer.

    #1039 1 year ago
    Quoted from punkin:

    My fish connection turned up here at home with a box of fish yesti.
    Catch of the day is Goldentail Snapper fillets. 5kg (~11lb) sleeved and snap frozen, 13 big fillets. Should see me good for close to thirty meals with some loose change from $100. I don't eat much at a sitting. Firm white fish at less then $5 a serve? Yes please.
    [quoted image]

    We dont get snapper around here, but bbq (whole) snapper.. Fantastic. Only ever eaten it in Thailand though, together with prik nam pla and rice. Awesome.

    How do you cook your filets punkin?

    #1040 1 year ago

    I’ve been upping my bread game. This is my best looking loaf yet.

    841E158A-36EC-408A-ABD2-374635C58403 (resized).jpeg
    #1041 1 year ago
    Quoted from mtn-:

    We dont get snapper around here, but bbq (whole) snapper.. Fantastic. Only ever eaten it in Thailand though, together with prik nam pla and rice. Awesome.
    How do you cook your filets punkin?

    We get quite a few snapper species in Australia, including this one, but these fillets came from a factory ship off vietnam i'm guessing.

    I don't like whole fish cooked like that at all, spoilt for boneless now a days.

    I'll usually do a tempura or beer batter, panko crumb (occasionally) or if i'm feeling lazy just a chilli salt flour coating. There's a pick of that a couple pages back with the recipe.

    If i catch it myself or have been given some fish the day it was caught i'll very often do Nummus. A cured fish salad or even sashimi. Used to always carry a little pack in my esky in the boat with a sharp knife, wasabi and soy and we'd eat the fish off the top of the cooler.

    Went looking for a Nummus pic in this cooking thread. 40 pages of actual cooking where there's not a paper plate to be seen. Never got that far back.

    Here's a couple of random teasers.

    https://www.stilldragon.org/discussion/1274/foodie-the-food-thread-for-our-food-lovers/p1

    sous vide steak

    sous4 (resized).jpg

    Ribs and fatty

    bbq3 (resized).jpg

    Jerky

    jerky1 (resized).jpg

    Cajun spiced crocodile and chips

    croc (resized).jpg

    I know repeats are cheating, sorry.

    #1042 1 year ago
    Quoted from Shredso:

    Gained 25 pounds quarantine cooking. Diet started Monday. Ha! Unless you guys want to see some diet food, I'm out for awhile.

    Post it on here. Maybe we need ideas from it. I’ve lost 10lbs by not eating out so this has been good for me

    #1043 1 year ago

    mans heart (resized).jpg

    #1044 1 year ago

    I love donairs. Good authentic donairs. I haven't eaten out in four months. Haven't had a donair since Christmas. So we decided to try our hand at making them ourselves. Here's the loaf and a pic of the recipe we're trying. Have it chilling in the freezer and will slice it up and throw some on the Blackstone later.

    CAN'T WAIT!!! Hope it's good.

    20200714_164149.jpgpin.jpg
    #1045 1 year ago
    Quoted from dirkdiggler:

    I love donairs. Good authentic donairs. I haven't eaten out in four months. Haven't had a donair since Christmas. So we decided to try our hand at making them ourselves. Here's the loaf and a pic of the recipe we're trying. Have it chilling in the freezer and will slice it up and throw some on the Blackstone later.
    CAN'T WAIT!!! Hope it's good.
    [quoted image][quoted image]

    Had to look it up, a regional thing? Now I want a gyro!

    #1046 1 year ago

    Smoked brisket on Sunday

    Sorry about sideways shots

    20200712_063937 (resized).jpg20200712_190448 (resized).jpg

    #1047 1 year ago

    Went healthy tonight

    18AB0C44-4F73-44CE-B2E0-D8ED205CBF0E (resized).jpeg50BB55D6-4C0E-479B-A71E-16FBC4539298 (resized).jpeg
    #1048 1 year ago
    Quoted from Jaybird815:

    Had to look it up, a regional thing? Now I want a gyro!

    They're definitely different then a gyro. This recipe isn't what I was looking for.
    The meat is grainy and not spicy enough. Her sauce recipe isn't right either. Too thick and sweet. I added more vinegar and garlic.

    Not bad for a first attempt but tons of room for improvement.

    Donair pizzas are the bomb
    Use the sweet, garlic sauce in substitute for red pizza sauce

    #1050 1 year ago

    I'm definitely not winning any bbq awards any time time soon. It was fun, and it tasted pretty good (not amazing). I'm enjoying the bbq learning process, but feel i need a lot more practice.

    20200714_185652 (resized).jpg
    There are 2,269 posts in this topic. You are on page 21 of 46.

    Hey there! Got a moment?

    Great to see you're enjoying Pinside! Did you know Pinside is able to run thanks to donations from our visitors? Please donate to Pinside, support the site and get anext to your username to show for it! Donate to Pinside