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Calabrese salami, Honey and dried Calabrian pepper
Cooked in a Roccbox.

So I admit, I'm not expierenced at all with east Indian cuisine. I've had curry chicken a couple times and used to wolf down beef samosas at a bus stop.
Yesterday they had naan bread at Walmart for a buck. Well shit, Im hooked. I rubbed garlic butter and some fresh herbs on one side and placed it in a hot pan. Spread a mix of mozza and old cheddar on the other side and made a grilled cheese out of it. Here's the secret and I know it sounds weird but drizzle honey and some see salt over it and WOW! The flavor is amazing!

Just for the record on the Kozmo "Nashville hot chicken" rub if anyone wants to try it... it is crazy ass hot.

I like hot but this is start sweating immediately if you use too much hot. tasty though.

damn man you are missing out... indian is my all time favorite.

I got spoiled living in NYC there were delis with better indian food than most restaurants.

Chicken tikka masala I will eat until I drop.

If your grocery store has the Deep foods frozen brand they do a passable job on lots of indian standards for frozen food. Not as good as fresh but its good for what it is.

https://deepindiankitchen.com/

Big Sikh population in our small town. Been here for generations.

Local Indian grocery has 2 types of frozen naan (flatbread is the most eaten bread in the world), one of them is already garlic flavour.

naan bread is the bomb.

They had three kinds. White, whole wheat and garlic and cilantro. I'm going to try a pizza next. I LOVE pita pizzas and think the naan will be great

Best just heated in some foil in the oven, torn to pieces and used to scoop up a great goat curry. Designed as an edible plate that gives you carbs and flavour as well as texture.

(hint; use dried fruit in the curry)

Last nights dinner. Rotisserie chicken, roasted potatoes, green beans. Oh and if you haven’t tried franks sweet chili sauce, you’re missing out

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Frank's sweet chili is amazing! I haven't bought it recently because I'm trying to cut back on sugar, but the diet is cancelled until next year. Maybe I'll grab some. What are you using for a rotisserie?

I have a faberware that I got from Craigslist. Lady bought multiple back in the day and never used this one

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Making some broth out of the bones for chicken hatch chili soup

Forgot pic

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Lunch is ready!

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Homemade gf flat bread top with chicken taco meat, tomatoes, green onions and cheese. Pretty tasty. Will make the bread again and could become a staple

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One of my favorite smells as a child was mom making stuffing on Christmas morning.
Onions, celery and mushrooms on the stove and about to stuff the bird.

Merry Christmas pinside

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Looks tasty!

Our little 10 pounder stuffed full in both ends.

See you in four hours little buddy

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I didn't know kettle corn was so easy to make. Have made 3 batches in the last 3 days. Each batch devoured in about 15 minutes.

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I think homemade buns, aged cheddar and deli meats are my favorite. They were so f'n good. Usually make 12 or 24 but trying to eat better so 6 was the perfect amount

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(pardon the bad picture)

This was my very first pizza made from scratch. Because I don't have a stone or a pizza oven, I went for a cast iron pan one. And it was YUMMY! It is an "edge to edge" pizza, so there is no crust ring, and instead you get this really nice crispy cheese bits and spice around the edge.

There were a couple issues (of course). I wished I had added just a dash more salt into the tomato. I was also a little too heavy handed with the oregano in the bottom in the pan, so I'll cut that a bit next time. The thing I liked about making this is that you start it on a burner on the stove to brown the bottom, and then stick it under a broiler to cook the top. I had made the dough, rose, proofed, and cooked it all in succession. They say that rising it in the fridge for a few days makes it better, so I've got another in there to try that.

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not bad! try just baking it in the pan next time. could give you a bit of deep dish action.

Not to be rude of offensive in any way, but personally I just cant understand the thing with thick pizza bottoms. Its the same way in Norway, and for me this resemblances more something like a pie.

I grew up in Sweden, where the pizza tradition is more italian, thin bottom. Mm.

Dont get me wrong though, generally I do prefer big bottoms. (except pizza)

Deep dish aka big bottom pizza can be good but can also be awful. Detroit style is good stuff. Not an all the time pizza but occasionally you just want that big bottom!

Made Paula dean’s meatloaf today. Changed onion for green onion. Fire roasted tomatoes instead of regular and a red bell pep. Wife said best yet and reminds her of stuffed peppers. Didn’t need the bbq sauce on my plate. Kinda ruined it.

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When I was younger I made it Buddys pizza in Detroit. It was good 30 years ago.

Beyond burger with Onion jam.
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Squid with caramelized onions, green peppers, garlic in white wine

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Buddy's is still the same today. good stuff!!!

Garbanzo soup, leaks, onion, carrot, smokey bacon, parsley and smoked paprika drizzle

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This was a new one for me. I made the dough after lunch. Let it hydrate for half an hour, then rolled and shaped the wrappers. Into the fridge to wait for dinner. The stuffing was made of chicken chopped into burger with a knife, asparagus, spices and a tiny bit of sesame oil. The dip is just soy sauce and rice wine vinegar. Then pan fried in a bit of olive oil, and then steamed after browned by dumping in water and covering. It was a surprise to me how good they were.

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Tonight were having a small new years celebration in our pinball bunker, and as usual were doing it "potluck style".

So yesterday I made one of my specialities, a very spicy habanerostew.
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I love it when its so hot that you have wet dreams about sourcream weeks afterwards.

Shrimp Scampi with garlic bread and New Jersey IPA

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Wife wakes up and says are you baking something? I say nope. Wife-I must be craving some muffins then. Me-I guess I can make some.

First time making homemade gf banana bread muffins. You’d never know they were gf

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Here’s last weeks Christmas Day beef tenderloin roast packaged, trimmed, cooked, and served. I also found this new wireless thermometer in my stocking on Christmas morning and it’s fantastic if anyone may be looking for a new one.

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my buddy has that thermometer. he loves it!

Interesting. I have the same one and its garbage. The signal doesn't go past a foot when the grill cover is on. I was very disappointed.

Someone tested positive at the sandwich shop my daughter works at, so I have a couple of dozen fresh sandwich rolls to use up. I’ll start with these.

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I’ll admit I was no more than 15 feet away with nothing but the oven between the thermometer and charger-base station, and my iPhone so will see how far I can push it next cook.

I was given one of these as a gift and it's fantastic.

https://www.ink-bird.com/products-bluetooth-thermometer-ibt4xs.html

Pizza attempt number 2!

This one was both better, and not as good as my first. I added sausage, which makes everything better. And the sauce was definitely better this time. But being a cast iron pizza, I went just a bit too far cooking the bottom. I think just a minute less on top of the stove before the broiler would have been perfect. Letting my the dough sit and rise in the fridge for days improved it as well. I think that change improved the dough, but made it slightly easier to burn. I didn’t know that, so now I’ll improve the next one. Either way, is was really delicious, even with a tiny bit more char than I like.

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If I ever buy another wireless thermometer, it will be wifi.

Happy New Years quarantine team!!!

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Happy new years! Damn it, I really want a flat top for cooking.

Scallops with garlic

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Parents bought me a meat grinder for Christmas. Thought I’d give it a try today and made breakfast sausage

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Miso salmon with roasted broccoli and rice.
This is beyond simple and one of my favorites we keep coming back to.

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You're on a slippery slope there. Next thing you know, you'll be butchering whole pigs on your kitchen table and your shed will be full of curing meat. Not far from there to a cold smoker and hams and bacon.

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All the same, if there's anything you want to know i'm happy to help, although i am not a butcher.

Now that is a slope I am willing to slip down! I really want to make some smoked sausage when it gets warmer out. I do have a fridge in the garage to age stuff so this is going to be fun this spring. Been wanting this for a while since wife can’t have onion or garlic, can’t have any store bought sausages. Any tips you have I will take! Do you use carrot fiber in yours?

Used to make my own rusk, but then started using commercial filler/flavour for breafast sausages, all meat, spices and water only for smoked sausage.

tip 1 Les Polis recipes and methods
http://lpoli.50webs.com/

If there any specific methods or recipes you want for any fresh or cured pig product i've probably done it.

I found winter curing to be best just hanging in the garage with a small fan on a timer. Fridge controlled just encouraged mold for me. One of the photos shows the bags i used to keep bugs off them. I still have salami and whole muscle cured products vac packed in my fridge from 5 years ago.

Awesome. Thanks for the link. Looks like I have some reading to do. The breakfast sausage was very good. Here is the link to the recipe. I used chipotle instead of cayenne.
https://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe-2103185?ic1=amp_playvideo