(Topic ID: 265617)

Quarantine cooking thread

By Sputnik

1 year ago


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  • 2,201 posts
  • 122 Pinsiders participating
  • Latest reply 13 hours ago by TaylorVA
  • Topic is favorited by 33 Pinsiders

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    There are 2201 posts in this topic. You are on page 3 of 45.
    #101 1 year ago
    Quoted from Soapman:

    Birthday steak for my love!![quoted image]

    A happy birthday wish.

    10
    #102 1 year ago

    Chicken and bacon pie at the punkin's tonight. 1 pie and it made enough to feed 5 people, i get two share it with two couples. Sharing is what food is all about, i like costing too, it works out to $2 a serve. Good footy when you can feed someone for a couple bucks.
    pi1 (resized).jpgpi2 (resized).jpg

    Someone said here yesterday that they'll end being either a great cook or an alcoholic after the quarantine stuff. My mate and i both started laughing and i told her that i was already both.

    #103 1 year ago
    Quoted from punkin:

    Chicken and bacon pie at the punkin's tonight. 1 pie and it made enough to feed 5 people, i get two share it with two couples. Sharing is what food is all about, i like costing too, it works out to $2 a serve. Good footy when you can feed someone for a couple bucks.
    [quoted image][quoted image]
    Someone said here yesterday that they'll end being either a great cook or an alcoholic after the quarantine stuff. My mate and i both started laughing and i told her that i was already both.

    Can you PM me the recipe?

    #104 1 year ago
    Quoted from golfingdad1:

    Not bad for a New Yorker
    Nice smoke ring

    No shit that's a real nice looking smoke ring what kind of rub do you use?

    #105 1 year ago
    Quoted from Soapman:

    Jaybird815
    Steaks are awsome on the flat top! Butter and Beef!
    Need to give it a try.

    I’m working my way up!

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    #106 1 year ago
    Quoted from punkin:

    Steaks are best cooked sous vide. I've won money betting people i can cook the best steak they've ever eaten.
    Get yourself a $20 ribeye with a handle on it 2" thick and do it at 55C (130F) for 2 hours sous vide and then sear on your flat top for a minute either side.[quoted image]

    That can indeed be true. But its not a given. I love sous vide'd meat, and I'd eat it any time. However - the maillard reaction will be done alot better without the plastic baggie tendering/cooking. Thats why I prefer the reverse sear method.

    #107 1 year ago

    A couple of days ago, I translated a cooking recipie for Tomass in another thread. Its all about cooking a deep frozen steak of elk (but any red meat will do) slowly.

    If anyone want to check it out, its https://pinside.com/pinball/forum/topic/sharing-alaska/page/5#post-5574614

    This is really good. Where I come from its what we eat at burials, marriages partys and whenever given the chance. Hope some of you will test it because I know you'll love it.

    https://en.wikipedia.org/wiki/Tj%C3%A4lkn%C3%B6l

    #108 1 year ago
    Quoted from Jaybird815:

    I’m working my way up![quoted image]

    I just ordered that awesome griddle from Blackstone thanks to you. Can’t wait to get it.

    #109 1 year ago
    Quoted from Sea_Wolf:

    I just ordered that awesome griddle from Blackstone thanks to you. Can’t wait to get it.

    Haha, it’s Soapmans fault, he started it.

    #110 1 year ago
    Quoted from guss:

    Can you PM me the recipe?

    Sorry no recipe, just chicken thighs chopped and tossed in seasoned flour with stock, veggies, bacon, pasta shells and some Lancashire Relish/worcestershire sauce. Thicken and tip in pastry.

    #111 1 year ago
    Quoted from Jaybird815:

    Haha, it’s Soapmans fault, he started it.

    Well worth it. Going to make some smash burgers tonight! Stay tuned.

    13
    #112 1 year ago

    Homemade pizza (my secret is cook it under the stone) cooks even top and bottom.

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    #113 1 year ago
    Quoted from guss:

    Homemade pizza (my secret is cook it under the stone) cooks even top and bottom. [quoted image][quoted image]

    I use the overhead stone thing when I make cornbread. Did not think about pizza... Thanks.

    #114 1 year ago
    Quoted from Jaybird815:

    I’m working my way up![quoted image]

    Check out the seasoning on that mofo already! Looks great brother. I have a buddy who has one at his lake house in Michigan and I made breakfast for 20 people on it, it was awesome.

    #115 1 year ago
    Quoted from guss:

    Homemade pizza (my secret is cook it under the stone) cooks even top and bottom. [quoted image][quoted image]

    Pizzas look amazing. I bought a steel stone replacement and plan to use the stone on top as well. That looks great.

    #116 1 year ago
    Quoted from Jaybird815:

    Haha, it’s Soapmans fault, he started it.

    I want one too but not sure if it available in Canada.

    #117 1 year ago
    Quoted from Edster:

    I want one too but not sure if it available in Canada.

    They are, they carry them at Wal Mart

    #118 1 year ago
    Quoted from Edster:

    Pizzas look amazing. I bought a steel stone replacement and plan to use the stone on top as well. That looks great.

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    #119 1 year ago
    Quoted from guss:

    [quoted image]

    All I can say is

    W O W ! ! !

    #120 1 year ago
    Quoted from Sputnik:

    I'm doing a large pot of pasta sauce. Fresh onions, garlic, and herbs. I gathered mushrooms yesterday.
    So what are you cooking?[quoted image]

    Is that 5 gallons of sauce?

    #121 1 year ago

    I thought there would be more pics of newly purchased Blackstones today.

    #122 1 year ago
    Quoted from guss:

    Homemade pizza (my secret is cook it under the stone) cooks even top and bottom. [quoted image][quoted image]

    Interesting, hadn’t seen this before. What’s under the pizza?

    #123 1 year ago
    Quoted from Chisox:

    Check out the seasoning on that mofo already! Looks great brother. I have a buddy who has one at his lake house in Michigan and I made breakfast for 20 people on it, it was awesome.

    When you cook 5 lbs of bacon on it in a couple of days it seasons quickly.

    #124 1 year ago
    Quoted from fosaisu:

    Interesting, hadn’t seen this before. What’s under the pizza?

    Just a pizza pan. Bottom of the stove is dirty.

    #125 1 year ago

    You guys sure are fancy. Just some franks and beans for me.

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    #126 1 year ago
    Quoted from oPinsesame:

    You guys sure are fancy. Just some franks and beans for me.

    Your range looks kinda fancy to me.

    #127 1 year ago
    Quoted from Soapman:

    Going to make some smash burgers tonight! Stay tuned.

    Did some the other day

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    #128 1 year ago
    Quoted from bintzknocker:

    Did some the other day[quoted image]

    They make the best burger! Do you use a press?

    #129 1 year ago
    Quoted from Jaybird815:Do you use a press?

    Don’t press out them juices.

    #131 1 year ago
    Quoted from mcluvin:

    Your range looks kinda fancy to me.

    Yeah. Came with the place. Wasted on me though.

    #132 1 year ago
    Quoted from Jaybird815:

    Thin crispy and cooked in their own juices is the route, need to press to get that sweet, sweet crust!

    Makes sense. I have never cooked on the flat top like that but seeing what it can do from fried rice to the burgers and all the others I need to invest in one. Keep the pictures coming.

    #133 1 year ago
    Quoted from bssbllr:

    Makes sense. I have never cooked on the flat top like that but seeing what it can do from fried rice to the burgers and all the others I need to invest in one. Keep the pictures coming.

    French toast, bacon and eggs tomorrow morning

    #134 1 year ago
    Quoted from bssbllr:

    Makes sense. I have never cooked on the flat top like that but seeing what it can do from fried rice to the burgers and all the others I need to invest in one. Keep the pictures coming.

    No shit. Jaybird has got me thinking that I need to add a flat top to my arsenal. Damn you jaybird!

    #135 1 year ago

    ^^^^^^^ I believe I’m getting your weather tomorrow Jaybird815 Talking about snow showers but looks like rain and crazy wind.

    #136 1 year ago
    Quoted from bssbllr:

    ^^^^^^^ I believe I’m getting your weather tomorrow. Talking about snow showers but looks like rain and crazy wind.

    It was pretty gusty and I saw a couple flakes but it was literally nothing that lasted more than a couple minutes. Still somewhat sunny

    #137 1 year ago
    Quoted from bssbllr:

    ^^^^^^^ I believe I’m getting your weather tomorrow jaybird815 Talking about snow showers but looks like rain and crazy wind.

    Yep, that’s why I didn’t cook outdoors today.

    #138 1 year ago

    Sorry JayDee didn’t realize you were in Illinois as well.

    #139 1 year ago
    Quoted from JayDee:

    No shit. Jaybird has got me thinking that I need to add a flat top to my arsenal. Damn you jaybird!

    You can thank Soapman later

    #140 1 year ago
    Quoted from bssbllr:

    Sorry jaydee didn’t realize you were in Illinois either.

    No prob. Jaybird is only 40 miles south of me. Basically same weather

    #141 1 year ago

    I believe he works for the company. It’s definitely a conspiracy theory.

    #142 1 year ago
    Quoted from JayDee:

    Jaybird is only 40 miles south of me. Basically same weather

    I’m only East of you guys 764 miles.

    #143 1 year ago
    Quoted from mcluvin:

    I thought there would be more pics of newly purchased Blackstones today.

    Pics of Tacos ‘al carbon’ coming soon.

    #144 1 year ago

    Breakfast at Jaybird815’s house tomorrow, got it. He drinks Bud for all those crashing.

    #145 1 year ago
    Quoted from Sea_Wolf:

    Pics of Tacos ‘al carbon’ coming soon.

    I’m doing tacos al pastor for Easter, that’s what they had at the last supper.

    #146 1 year ago
    Quoted from Erik:

    Is that 5 gallons of sauce?

    That was just my 3 gallon pot. I make large batches and portion it out and freeze it.

    #147 1 year ago
    Quoted from JayDee:

    It was pretty gusty and I saw a couple flakes but it was literally nothing that lasted more than a couple minutes. Still somewhat sunny

    Quoted from Jaybird815:

    Yep, that’s why I didn’t cook outdoors today.

    No outside cooking for me.

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    #148 1 year ago
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    #149 1 year ago
    Quoted from Jaybird815:

    French toast, bacon and eggs tomorrow morning

    I see you don’t lie when it comes to food.

    #150 1 year ago
    Quoted from Jaybird815:

    [quoted image]

    You should be making a commission! You just sold another one. I'm in!

    There are 2201 posts in this topic. You are on page 3 of 45.

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