(Topic ID: 265617)

Quarantine cooking thread


By Sputnik

4 months ago



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  • Latest reply 6 hours ago by dirkdiggler
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    There are 1246 posts in this topic. You are on page 24 of 25.
    #1151 14 days ago
    Quoted from mtn-:

    Brunch.
    [quoted image]
    Its what we call pyttipanna, its fried sausage/potatoes/onion. Often eaten with fried eggs and canned beets. Served on a paper plate,since the dishwasher needs to be emptied.

    If you ever go to Vegas, try the breakfast skillet at Ellis Island. It's nearly the same thing.

    #1152 13 days ago

    punkin. What sous-vide unit would you recommend? Think I want to give it a try.

    #1153 13 days ago

    The Anova was the gun choice when i bought mine, i haven't researched them since, but it does everything you'd want.

    #1154 13 days ago

    Just bought a great Air Frying toaster oven. The Ninja Toastie Air Frying oven. I rubbed mayo and breadcrumbs on some fresh cod. Yum yum

    #1155 13 days ago

    For the best omelette and scrambled eggs, use a few drops of water when you whisk

    #1156 13 days ago
    Quoted from pinaholic:

    For the best omelette and scrambled eggs, use a few drops of water when you whisk

    I add a tbsp of milk to 2 eggs or half and half if we have some.

    #1157 13 days ago

    Salami and mushroom, ham and pineapple.
    Sourdough crust

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    #1158 13 days ago

    Couple more. Fresh basil really pops

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    #1159 13 days ago

    First attempt at breakfast on the Blackstone. Will go with fried eggs next time.20200726_101119.jpg

    I love this bacon Costco sells. It smells soooooo good. Going to chop some up raw and mix it into my beef burgers later20200726_103406.jpg

    #1160 13 days ago
    Quoted from pinaholic:

    For the best omelette and scrambled eggs, use a few drops of water when you whisk

    Scrambled eggs has cream.

    #1161 13 days ago
    Quoted from punkin:

    Scrambled eggs has cream.

    I think maybe his has too much cream I've done scrambled eggs with milk, water, and sour cream. I can't say one is any better than the other to me. Whisking the shi* out of it makes a diff though. And gotta have butter.

    #1162 13 days ago

    Cool, i'm a bit of a stickler with scrambled eggs.

    #1163 13 days ago

    I've got to try this....

    #1164 13 days ago

    Exceptional, thanks.

    #1165 12 days ago
    Quoted from mcluvin:

    I think maybe his has too much cream I've done scrambled eggs with milk, water, and sour cream. I can't say one is any better than the other to me. Whisking the shi* out of it makes a diff though. And gotta have butter.

    Try this 1 tbsp butter to 4 eggs.
    Melt butter on low, add eggs scramble in pan. Keep flame low stirring constantly until done.
    They will turn out light and fluffy, season to taste when done.

    I have done as you over the years, 5 star chef showed me the proper way.

    #1166 12 days ago

    First time growing banana peppers and pickling them. Hope they are good. I mashed two recipes together

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    #1167 12 days ago

    Flame roast those over a gas grill, put them in a plastic bag for 10 mins and rub the burnt skin off. make a mix of salt, black pepper a couple of cloves of raw garlic.You can add a dash of balsamic too if you like.
    Take the tops and the seeds out and slice into 4 before mixing in the oil.

    Serve as a side salad/antipasto. They keep for a week or more in the fridge.

    #1168 12 days ago

    Tried something different for dinner. Supposed to be lemon butter chicken but changed it up a little. Added white wine, coconut milk, fresh thyme and sage. Breaded the chicken and added parm. Not bad. Lemon was a little stronger than I would have like but I’d make again

    #1169 12 days ago

    Pic would help

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    #1170 12 days ago

    Pork tenderloin, with carrots, sweet potatoes and peaches.

    And pretzels.

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    #1171 12 days ago

    Was going to make burgers but the wife and I are a little tipsy shooting pool so cold leftover pizza it is

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    #1172 11 days ago

    Long before juicy lucys was a thing my dad made lumberjack burgers. They're stuffed with 2 cheeses, onions and mushrooms. Must weigh 3/4lbs

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    #1173 11 days ago

    Made a 5 cheese lasagna at 6am. Supposed to be 31°C here today

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    #1174 11 days ago

    Anyone have a go to rub or marinade for grilled shrimp , something I can soak in and brush on while grilling?

    #1175 11 days ago
    Quoted from golfingdad1:

    Anyone have a go to rub or marinade for grilled shrimp , something I can soak in and brush on while grilling?

    garlic, butter, parsley. brush on not a marinade. Tajin (chili, lime powder) sprinkle on then when done squeeze fresh lime on. any marinade you use will end up being acidic and will cook the shrimp before you put it on the grill.

    #1176 11 days ago

    Sounds good Bax,
    I am very familiar with Tajin, we put it on the rim of the glass with our Jalapeno Margaritas !

    #1177 11 days ago

    hellmens makes a cilantro lime sauce which I just had on my hot dog. that would probably be good brushed on shrimp too. stuff is good.

    #1178 11 days ago

    Bax nailed it, olive oil, garlic and salt and pepper. You can put some fine grated lemon or lime rind in there too.

    #1179 10 days ago

    Did a beer can chicken with Cluck & Squeal seasoning tonight. Can’t remember the last time we had one. Absolutely delicious!

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    #1180 10 days ago

    ...

    #1181 10 days ago

    Sous vide garlic prawns and buttered herb potatoes.

    Spuds are in for an hour at 87C. I'll let the water cool down after and stick the spud bag in the fridge then do the prawns at 54C for 20mins.

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    #1182 10 days ago

    Drunk nachos

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    #1183 10 days ago

    I apologize if this is the 10th time I've posted ribs, it's a work in progress. I did 2 hours bare at 275 on the Traeger, then another hour wrapped in foil. They were at about 208F before saucing them, maybe a little overcooked? HowtoBBQRight recommended 202F IIRC. The bones pulled out easily and clean, but they weren't as tender as I would have liked. They were very thin compared to other ribs I've cooked. That is probably why they cooked so fast. I tried squishing them together before cooking, but there is only so much you can do. They were also a couple days past the recommended usage. That probably didn't help. I may try 250F next cook and keep a closer eye on them. Don't get me wrong, they were excellent. Just not quite perfect.

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    #1184 10 days ago
    Quoted from golfingdad1:Anyone have a go to rub or marinade for grilled shrimp , something I can soak in and brush on while grilling?

    2 tbsp butter
    1/4 tsp onion powder
    1/2 tsp pepper
    1/2 tsp garlic powder
    1/2 tsp paprika

    #1185 10 days ago
    Quoted from Shredso:

    I apologize if this is the 10th time I've posted ribs, it's a work in progress. I did 2 hours bare at 275 on the Traeger, then another hour wrapped in foil. They were at about 208F before saucing them, maybe a little overcooked? HowtoBBQRight recommended 202F IIRC. The bones pulled out easily and clean, but they weren't as tender as I would have liked. They were very thin compared to other ribs I've cooked. That is probably why they cooked so fast. I tried squishing them together before cooking, but there is only so much you can do. They were also a couple days past the recommended usage. That probably didn't help. I may try 250F next cook and keep a closer eye on them. Don't get me wrong, they were excellent. Just not quite perfect.
    [quoted image]

    Keep the rib porn coming!!! Just a suggestion. Once I get bone pull back, I wrap them in foil. Get the Long packet that way you can do some extra on the inside and steam them up. when I wrap mine, I use squeeze butter and light brown sugar. The ribs will steam more and break down that connective tissue that makes them tough.

    #1186 10 days ago
    Quoted from Shredso:

    I apologize if this is the 10th time I've posted ribs, it's a work in progress. I did 2 hours bare at 275 on the Traeger, then another hour wrapped in foil. They were at about 208F before saucing them, maybe a little overcooked? HowtoBBQRight recommended 202F IIRC. The bones pulled out easily and clean, but they weren't as tender as I would have liked. They were very thin compared to other ribs I've cooked. That is probably why they cooked so fast. I tried squishing them together before cooking, but there is only so much you can do. They were also a couple days past the recommended usage. That probably didn't help. I may try 250F next cook and keep a closer eye on them. Don't get me wrong, they were excellent. Just not quite perfect.
    [quoted image]

    That seems like a really fast cook to me for ribs, but I can't tell from the picture how thin they are. Mine are typically 4 - 5 hours from start to finish. Here is how I do them.

    1. Remove the membrane from the back and trim off the fat.
    2. Lightly coat with mustard on both sides and then hit them with whatever rub you like to use.
    3. Throw on "High Smoke" which on mine is about 200 - 210 degrees.
    4. Baste them (just the top) every 30 minutes with a mixture of 1/2c apple juice, 1/4c olive oil, 1/4c garlic red wine vinegar and 1c of water. You can touch up the rub at this point too but I only do that on the top.
    5. At the 2h mark, pull them and wrap.
    6. I wrap in 2 layers of aluminum foil and coat both sides with brown sugar, honey and a nice shot of Parkay
    7. Back on the smoker at 225, meat side down until they are done. You'll see the pull back on the bones and if you grab two adjacent bones and twist them, they should almost pull apart. This is normally around the 200 - 204 degree mark. I just do it by feel now and don't bother to temp them. Mine typically need about 90 - 2h to finish once wrapped.
    8. Unwrap them and throw them back on the smoker at 200 degrees for about 5 minutes to dry out a little
    9. Brush them with sauce 2 times about 10 minutes apart
    10. Eat!

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    #1187 10 days ago
    Quoted from punkin:

    Sous vide garlic prawns and buttered herb potatoes.

    I never considered sous vide for prawns. Gonna have to try that. Have any of you brined prawns in salt and baking soda? The baking soda supposedly alters the pH and improves taste and texture.

    #1188 10 days ago

    I think prawns and lobster are one of the best proteins to show off or take advantage of what a sous vide offers. 20 mins at 54C will get you a texture and plumpness that i haven't got any other way.

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    #1189 10 days ago

    looks tasty

    #1190 10 days ago
    Quoted from Spyderturbo007:

    That seems like a really fast cook to me for ribs, but I can't tell from the picture how thin they are. Mine are typically 4 - 5 hours from start to finish. Here is how I do them.
    1. Remove the membrane from the back and trim off the fat.
    2. Lightly coat with mustard on both sides and then hit them with whatever rub you like to use.
    3. Throw on "High Smoke" which on mine is about 200 - 210 degrees.
    4. Baste them (just the top) every 30 minutes with a mixture of 1/2c apple juice, 1/4c olive oil, 1/4c garlic red wine vinegar and 1c of water. You can touch up the rub at this point too but I only do that on the top.
    5. At the 2h mark, pull them and wrap.
    6. I wrap in 2 layers of aluminum foil and coat both sides with brown sugar, honey and a nice shot of Parkay
    7. Back on the smoker at 225, meat side down until they are done. You'll see the pull back on the bones and if you grab two adjacent bones and twist them, they should almost pull apart. This is normally around the 200 - 204 degree mark. I just do it by feel now and don't bother to temp them. Mine typically need about 90 - 2h to finish once wrapped.
    8. Unwrap them and throw them back on the smoker at 200 degrees for about 5 minutes to dry out a little
    9. Brush them with sauce 2 times about 10 minutes apart
    10. Eat!
    [quoted image]
    [quoted image]
    [quoted image]

    pretty much do mine the same way. Look great!!!

    #1191 9 days ago

    Pork chop, grilled corn, and brussel sprouts. So good

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    #1192 9 days ago

    Pot roast

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    #1193 9 days ago

    Yeah it’s hot!

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    Edit. Servings per container should be 16,000 I think!

    #1194 9 days ago

    and you have your .15% dietary fiber, so at least you got that going for ya !

    #1195 8 days ago

    Blueberry pie and three meat patties.
    Bone apertit.

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    #1196 8 days ago
    Quoted from tracelifter:

    Blueberry pie and three meat patties.
    Bone apertit.[quoted image]

    So what's that 4th patty made of?

    #1197 8 days ago
    Quoted from mcluvin:

    So what's that 4th patty made of?

    Same fresh ground chuck, breakfast sausage and spicy Italian sausage with porterhouse seasoning.

    #1198 7 days ago

    This is something my wife threw together one day, it turned out so good we been making it for the last 3 years.
    Mix hamburger, green peppers, onions, sweet basil tomato sauce, trio italiano noodles. Make layers of 3 cheeses and a layer of cream cheese and 2 layers of pepperoni. 1 layer of mushrooms.
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    #1199 7 days ago

    First attempt at latkes on the flattop

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    #1200 6 days ago

    Meatloaf with infused sous vide mashed potatoes and green beans. Turned out great.

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