(Topic ID: 265617)

Quarantine cooking thread


By Sputnik

9 months ago



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  • Latest reply 15 hours ago by waldo34
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    There are 1598 posts in this topic. You are on page 32 of 32.
    11
    #1551 24 days ago

    For anybody that watches Cook Country on PBS we tried this Chicago thin crust pizza from Vito’s and Nicks Everthing from scratch including making the sausage with our newly purchased meat grinder.Pictures below

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    #1552 24 days ago
    Quoted from Bax1:

    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

    Strange that it has no liquids. Usually can bulk up 10%

    #1553 24 days ago

    It’s very simple and very good. Just made some nice chunky patties. Give it a shot. I made 29 patties from 4lbs. Next time I’m going to get maple crystals and should give an extra depth in flavor

    #1554 24 days ago

    Steak tip burrito. I was very pleased with the spice level and how tender the steak was.

    598266EC-5E3F-4CB3-9D00-BAB5ADA4D91C (resized).jpeg

    #1555 24 days ago
    Quoted from DaveH:

    Steak tip burrito. I was very pleased with the spice level and how tender the steak was.
    [quoted image]

    Burrito looks great it’s the wheat thins side that’s throwing me off.

    #1556 24 days ago
    Quoted from bssbllr:

    Burrito looks great it’s the wheat thins side that’s throwing me off.

    Incredible laziness caught me at the end. I’d say it won’t happen again, but we all know it will

    #1557 24 days ago
    Quoted from Bax1:

    It’s very simple and very good. Just made some nice chunky patties. Give it a shot. I made 29 patties from 4lbs. Next time I’m going to get maple crystals and should give an extra depth in flavor

    I have a kilo of maple powder. i use it in a lot of recipes, even in hams.

    I tasted it in a butchers 'award winning secret recipe' sausage the other day and identified the secret.

    #1558 24 days ago

    Here's a really good basic Pork and Apple sausage from the net.

    Welsh Wizard's Pork and Apple Sausages;
    1 kg pork
    40 gm Dried Apple
    10 gm salt
    2 gm pepper
    70 gm rusk
    70 gms concentrated apple juice
    Herbs from the garden

    Reduce the juice by 50% by simmering, soak dried apples for an hour to reconstitute. Mix with ground pork, herbs, seasoning and rusk. Adjust juice content to achieve consistency.

    Rusk
    1 lb (450 g) plain/all purpose flour or bread/strong flour
    pinch of salt
    5 tspns (25 ml) baking powder
    6½ - 8¾ fl oz (185 - 250 ml) water

    Note: 1 tspn (5 ml) baking soda (sodium bicarbonate) and 2¼ tspns (11¼ ml) cream of tartar may be substituted for the baking powder.

    Method
    Preheat oven to 450°F (230°C)
    Sieve the flour, salt and baking powder together.
    Mix it to a smooth, pliable dough using only enouigh of the water to do so.
    Roll out lightly to approximately ½" (12 mm) thick then place on a lightly greased tray.
    Place in oven on the middle shelf and bake for 10 minutes at 450°F (230°C).
    Remove from the oven and using the tines of a fork/or a large knife, split in half along its thickness.
    Place back on tray with the opened faces upwards.
    Return to oven.
    Reduce the heat to 375°F (190°C) and bake for a further 10 minutes, or more until it seems dry.
    Remove from oven and allow to cool a little on a wire rack.
    Whilst still warm, grind it in a food processor and then dry it further on trays until really dry.
    Store in airtight container and use as required.

    #1559 24 days ago
    Quoted from mtn-:

    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)

    Im with you man... lived in NYC and been to Italy a bunch of times so I am a pizza snob.

    Pizza with a big doughy crust isnt pizza... neither is pizza with chicken on it, pineapple, on and on.

    #1560 24 days ago

    People and their stupid rules.

    #1561 24 days ago
    Quoted from punkin:

    People and their stupid rules.

    Its not a rule... its a preference.

    Some people think Dominoes is wonderful, I wouldnt feed it to my dog.

    #1562 24 days ago
    Quoted from Elvishasleft:

    Its not a rule... its a preference.
    Some people think Dominoes is wonderful, I wouldnt feed it to my dog.

    I understand preferences, just not when they are stated as a rule.

    Quoted from Elvishasleft:

    Im with you man... lived in NYC and been to Italy a bunch of times so I am a pizza snob.
    Pizza with a big doughy crust isnt pizza... neither is pizza with chicken on it, pineapple, on and on.

    #1563 24 days ago
    Quoted from punkin:

    I understand preferences, just not when they are stated as a rule.

    Well, I did say I am pizza snob so the big doughy mess most americans call pizza offends me.

    Same as Outback steakhouse is classic and wonderful Australian food.

    #1564 24 days ago

    dupe doh

    #1565 24 days ago
    Quoted from Elvishasleft:

    Well, I did say I am pizza snob so the big doughy mess most americans call pizza offends me.
    Same as Outback steakhouse is classic and wonderful Australian food.

    All good, not important enough to argue about, had this out earlier in the thread about people stating preference as fact.

    You can be offended as much as you like, just all the fake definitions is all. Pizza on a thick crust is still pizza, as is pizza with pineapple on it. It's just not classic Italian pizza or to your liking. Some people like it.

    The North American McDonalds junior burger is still a burger too, just not a very good one.

    #1566 23 days ago

    Food is food. You don’t have to like it but you can eat it

    #1567 23 days ago
    Quoted from punkin:

    Here's a really good basic Pork and Apple sausage from the net.
    Welsh Wizard's Pork and Apple Sausages;
    1 kg pork
    40 gm Dried Apple
    10 gm salt
    2 gm pepper
    70 gm rusk
    70 gms concentrated apple juice
    Herbs from the garden
    Reduce the juice by 50% by simmering, soak dried apples for an hour to reconstitute. Mix with ground pork, herbs, seasoning and rusk. Adjust juice content to achieve consistency.
    Rusk
    1 lb (450 g) plain/all purpose flour or bread/strong flour
    pinch of salt
    5 tspns (25 ml) baking powder
    6½ - 8¾ fl oz (185 - 250 ml) water
    Note: 1 tspn (5 ml) baking soda (sodium bicarbonate) and 2¼ tspns (11¼ ml) cream of tartar may be substituted for the baking powder.
    Method
    Preheat oven to 450°F (230°C)
    Sieve the flour, salt and baking powder together.
    Mix it to a smooth, pliable dough using only enouigh of the water to do so.
    Roll out lightly to approximately ½" (12 mm) thick then place on a lightly greased tray.
    Place in oven on the middle shelf and bake for 10 minutes at 450°F (230°C).
    Remove from the oven and using the tines of a fork/or a large knife, split in half along its thickness.
    Place back on tray with the opened faces upwards.
    Return to oven.
    Reduce the heat to 375°F (190°C) and bake for a further 10 minutes, or more until it seems dry.
    Remove from oven and allow to cool a little on a wire rack.
    Whilst still warm, grind it in a food processor and then dry it further on trays until really dry.
    Store in airtight container and use as required.

    Thank you. I’ll have to try this out

    #1568 23 days ago
    Quoted from punkin:

    I have a kilo of maple powder. i use it in a lot of recipes, even in hams.
    I tasted it in a butchers 'award winning secret recipe' sausage the other day and identified the secret.

    I’m going to get some ordered this week!

    #1569 22 days ago

    Simple garden salad with sauteed shrimp with Old Bay seasoning

    IMG_20210104_182733535 (resized).jpg
    #1570 21 days ago

    Filet Mignon, Garlic mash, asparagus and glass of Pinot Noir

    Screenshot_20210105-160612_Gallery (resized).jpg
    #1571 21 days ago
    Quoted from easye9901:

    Filet Mignon, Garlic mash, asparagus and glass of Pinot Noir
    [quoted image]

    A1 too.. good man.

    I hate that I like A1 but its still good shit.

    #1572 20 days ago

    5 min cupboard raid stir fry.

    Some beautiful headless greens from the fish shop, some scallops and peppercorns from the freezer, onion, garlic, chilli, chilli oil and a packet sauce with some coconut jasmine rice.

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    MmmmmmDrunkenDinnerPunkin

    #1573 20 days ago

    Man those shrimps and scallops are huge!!

    #1574 20 days ago
    Quoted from Bax1:

    Man those shrimps and scallops are huge!!

    Lucky country they call it. All the good seafood goes overseas, we rarely see it outside of a restaurant as aussies won't pay for it. i bet the biggest selling prawns in Australia are those disgusting vaenmai farmed ones that come from Vietnam and are sold in the supermarkets. Sometimes at xmas etc you'll see prawns that reach from your palm to the inside of your elbow.

    I'm lucky, i live an arrow shot from the coast, i did live 4 hours away a few years ago and mostly ate REALLY good steak and pork, wild venison and goat. eat what's good local i reckon, buy frozen when it's good.

    #1575 18 days ago

    Pheasant in garlic, tomato, parsley broth boiled down from the carcass bones with mushrooms and onions

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    #1576 17 days ago

    Pinball comp today, so made some brownies with a homemade compound butter.

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    GottaWinSomehowEvenIfINobbleThemPunkin

    #1577 16 days ago

    Venison chili

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    #1578 15 days ago

    First crack at masaman. Not authentic like punkins but daaaaaaamn that was good

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    #1579 15 days ago

    Damn sideways picture

    #1580 15 days ago

    One of my favorites.....pork, chicken or veal picatta!
    This is pork....20210111_175825 (resized).jpg 20210111_182248 (resized).jpg

    #1581 15 days ago

    Do you have some crumbs or semolina/cornmeal on there? I looked it up and all the recipes i saw called for just seasoned flour.

    #1582 15 days ago

    Flour , egg wash,, talian seasoned panko

    #1583 15 days ago

    Homemade sausage egg cheese McMuffin and you have to put grape jelly on it!

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    #1584 13 days ago

    GF lasagna with homemade sauce

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    #1585 7 days ago

    Goldband snapper En papillote with oven chips, prawns and a quick fish sauce based dipping sauce.

    fish6 (resized).jpg

    #1586 7 days ago

    Moroccan spiced pork tenderloin

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    #1587 7 days ago

    I'm trying to drop my Covid-30 so I'm trying Keto for a bit. Not long term, hoping to dump 15 and then go back to my strict measured diet during the week and fun on weekends to slowly lose the rest. Anyway, this is my second attempt at almond flour fried chicken. My first attempt I approached like I normally do anything fried. Flour/egg/flour. I prefer the 2nd dry ingredient to be bread crumbs, but that is off the table. They came out decent but the coating was a bit much. This time I went straight into the now slightly watered down egg and into the almond flour mixture I tossed together. Probably 80% almond flour with a mix of grated parm, salt, pepper, chili powder, chili flakes. No real rhyme, reason or measurement. It came out really good. I wouldn't be upset if I was served this in a restaurant. I'm sure the kids version with bread crumbs was better, but I was very happy with the results. I had a couple bites before I remembered the picture, sorry no fancy plating here. The sauce is Kewpie Japanese mayo and Frank's Red Hot.

    2021-01-19 18.25.22 (resized).jpg
    #1588 7 days ago

    Not sure if they are Keto but look into gluten free panko crumbs. Suuuuper crunchy

    #1589 7 days ago

    I did another Tomahawk Ribeye the other day, which turned out fantastic. The next day I did some wings for dinner. I did 4 different flavors. One with a Jamaican Jerk Dry rub, one with Blues Hog BBQ Sauce, one with Killer Hogs Hot Sauce and the last with Captain Rodney's Boucan Pepper Glaze.

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    #1590 7 days ago

    I'm trying to lose weight by eating fried chicken

    FuckingGoldPunkin

    #1591 7 days ago
    Quoted from punkin:

    I'm trying to lose weight by eating fried chicken
    FuckingGoldPunkin

    It's weird, but it works.

    #1592 6 days ago

    Rabbit with onions

    IMG_20210120_192416566 (resized).jpg
    #1593 4 days ago
    Quoted from Bax1:

    GF lasagna with homemade sauce
    [quoted image][quoted image]

    How was it? Can you hook me up with recipe?

    #1594 4 days ago

    Delicious! If you get barilla gf oven ready lasagna noodles it’s on the box. For the homemade sauce-1lb ground beef. 4 cans of fire roasted tomatoes. I used a stick blender to sauce them up. Wife can’t have onion or garlic so when I brown the beef I used garlic infused olive oil. Once you have beef browned, tomatoes with it, I just add about 2 tsp of oregano and basil, 3 bay leaves, and some black pepper. Simmer for 3-4 hours. To put together it’s layer of sauce, noodles, sauce, ricotta, then sprinkle Sargento Italian blend cheese. Repeat was 4 or 5 layers. Then top with mozzarella. I did sprinkle some fresh flat parsley in each layer too because I had it from another meal. Second time I’ve made this and wife says it’s better than most restaurants

    #1595 1 day ago

    Venison roast

    IMG_20210124_190023612 (resized).jpg
    #1596 20 hours ago

    Making a good start on a popcorn chicken with a honey, lemon, ginger and green peppercorn sauce to be served on coconut rice.

    ch1 (resized).jpg

    #1597 18 hours ago

    Success.

    ch3 (resized).jpg

    #1598 15 hours ago
    Quoted from punkin:

    Success.
    [quoted image]

    Looks good.

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