(Topic ID: 265617)

Quarantine cooking thread


By Sputnik

1 year ago

Topic Heartbeat


Topic Stats

  • 1,879 posts
  • 112 Pinsiders participating
  • Latest reply 13 hours ago by punkin
  • Topic is favorited by 31 Pinsiders

You

Linked Games

No games have been linked to this topic.

    Topic Gallery

    View topic image gallery

    3D44C290-B8DE-4E9D-A772-1A5561D0468C (resized).jpeg
    CE0FEAE0-6509-4815-AC2B-FA7821D9439B (resized).jpeg
    6A74A427-C2CA-4396-B7C1-639387310C52 (resized).jpeg
    3D5D5E64-A367-4ABA-8268-1E564F38B5C0 (resized).jpeg
    BF4DE43F-5D92-42E0-8F59-8436FF6D0E9C (resized).jpeg
    IMG_20210509_184836958 (resized).jpg
    CC814857-3C8E-4337-A558-6F41C453890D (resized).jpeg
    BDCBB164-0FB7-47E0-A115-7BB31822ED20 (resized).jpeg
    D2655503-EBCF-4083-B8A0-B03BDD3885C8 (resized).jpeg
    3E503ECD-4FE2-491A-9CFA-0A25686BD445 (resized).jpeg
    IMG_20210507_222145 (resized).jpg
    IMG_20210507_221631 (resized).jpg
    fc16 (resized).jpg
    fc15 (resized).jpg
    IMG_20210505_100944853 (resized).jpg
    57E5C318-729E-480C-BDE0-3551DC6FE7A6 (resized).jpeg

    There are 1879 posts in this topic. You are on page 37 of 38.
    #1801 44 days ago

    Gees a pic would help

    490ED448-3500-4E3A-96F0-F1CAE14EBB88 (resized).jpeg
    #1802 43 days ago

    This weeks fish and chips is brought to you via Smoked Cod and Potato Chowder

    fc3 (resized).jpg

    #1803 43 days ago

    Spanish tortilla with potatoes,.onions, spinach, and asparagus

    IMG_20210331_052941866 (resized).jpg
    #1804 43 days ago

    I’m back and made a pretty slick charcuterie spread tonight. Hope you all have been keeping well!

    C233F15F-C55C-42AD-8E57-616706A3CB18 (resized).jpeg
    #1805 40 days ago

    Happy Easter cookers! Here’s the first for today. Some gf cinnamon crunch muffins. Hope to see this thread on fire later. I’m trying something new on the smoker

    943722D5-86D8-4935-9518-D63417F26776 (resized).jpeg
    #1806 40 days ago

    A 12 pound ham, Apple wood smoked. Getting ready for our afternoon feast. Happy Easter everyone.

    20210404_094904 (resized).jpg
    #1807 39 days ago

    Fire in the hole!!!!

    FF39E2AA-1C05-4506-AC7B-EBBE32ABCF4D (resized).jpeg
    #1808 33 days ago

    This weeks fish and chips brought to you by kumera in vanilla bean extract, five spice and chilli flakes with a guest appearance from the Balmain Bugs and pepper salt calamari squid.

    fc7 (resized).jpg

    fc6 (resized).jpg

    fc5 (resized).jpg

    fc4 (resized).jpg

    #1809 33 days ago

    Hungover breakfast turkey sausage with lots of hot sauce. Goes down with a beer, ofcourse.

    IMG_20210408_141640 (resized).jpg
    #1810 33 days ago

    Well since this went down Easter, I wasn’t able to post my outcome for dinner. Double smoked ham with a brown sugar maple bourbon glaze

    13AEFA7F-7890-42B1-9CE9-611C1AA702B5 (resized).jpegCC18528D-6677-4456-997C-352CB9D31DF6 (resized).jpegF6452C7F-87C3-4C44-A30E-395886CE2E04 (resized).jpeg
    #1811 33 days ago

    Grilled fish for the first time while this was down too

    382A105B-47BF-4763-B5BC-F696BEBF506E (resized).jpeg
    #1812 29 days ago

    Cooked up some wagyu A5. Super easy. Cast iron pan over medium high, no oil.

    20210414_185839 (resized).jpg20210414_191240 (resized).jpg
    #1813 29 days ago
    Quoted from jester523:

    Cooked up some wagyu A5. Super easy. Cast iron pan over medium high, no oil.
    [quoted image][quoted image]

    Looks great. I've read that this is too rich to eat an entire steak. After a few bites you are good. I'm too cheap to buy one to find out for myself. How much was it? Was it worth it?

    #1814 29 days ago
    Quoted from jester523:

    Cooked up some wagyu A5. Super easy. Cast iron pan over medium high, no oil.
    [quoted image][quoted image]

    Had to google it... woohoo that's not cheap!! I'll hope it's really tasty, would like to try it some day

    #1815 29 days ago
    Quoted from Staffan:

    Had to google it... woohoo that's not cheap!! I'll hope it's really tasty, would like to try it some day

    Massaged, and given beer .....

    #1816 29 days ago
    Quoted from Shredso:

    Looks great. I've read that this is too rich to eat an entire steak. After a few bites you are good. I'm too cheap to buy one to find out for myself. How much was it? Was it worth it?

    Lots of details here:

    #1817 29 days ago
    Quoted from Shredso:

    Looks great. I've read that this is too rich to eat an entire steak. After a few bites you are good. I'm too cheap to buy one to find out for myself. How much was it? Was it worth it?

    I actually used my chase ultimate rewards points to buy it through tock, lol. I've bought it before though. It can range from like $100 (costco) to $350 for a 16oz steak. The price depends on the region / producer it's from. Wagyu from Kobe is sold at a premium as it has the name recognition. Is it worth it? I think everyone should try it at least once, especially if you like steak. No reason to go for the $350 Kobe as it tasted very similar to me. It's super juicy and soft (but not mushy). Has a really nice mild flavor. As a whole it's very different from a regular steak. I wouldn't necessarily say better, just different, and unique. You can definitely eat a whole steak but I probably wouldn't recommend it. My wifes stomach starts to hurt after a few bites. one steak served 3 (Me, my wife and daughter). Also when it gets cold the fat coagulates and doesn't taste as good so its best served warm.

    #1818 29 days ago

    Hake in Puttanesca Sauce

    IMG_20210414_102045555 (resized).jpg
    #1819 29 days ago

    Hake is a good fish. I never actively fish for it, but gotten it a few times while fishing for cod.

    #1820 28 days ago

    Was invited to two other clubmembers (Kristiania..) home for Swedish style kebab pizza yesterday, and it was fscken fantastic.
    IMG_20210415_202743 (resized).jpg

    #1821 28 days ago

    that looks tasty!!!

    #1822 27 days ago

    This weeks fish and chips brought to you by Prawn and Kumera Rosti's.

    fc8 (resized).jpg

    fc9 (resized).jpg

    #1823 25 days ago

    Took some of the left over Easter ham and made some ham & corn chowder. Was pretty tasty

    0EB8CA6F-C61A-49C7-86B2-52F5CA0224F8 (resized).jpeg4CA829AE-09C0-4529-BA54-EF57D07571D1 (resized).jpeg
    #1824 24 days ago

    Good old fashioned beef kabobs on the grill. Marinated with Italian dressing

    IMG_20210419_142916718 (resized).jpg
    #1825 24 days ago
    Quoted from Bax1:

    Took some of the left over Easter ham and made some ham & corn chowder. Was pretty tasty
    [quoted image][quoted image]

    That looks amazing! I could have used some of that here in Massachusetts... here's the weather here Friday. 9 inches of snow on April 16th

    IMG_20210416_111814396 (resized).jpg
    12
    #1826 24 days ago

    Crunchy crispy pizza cooked in the Roccbox.

    FD9FEC5B-0965-48B0-9E4E-062EACBCB5EE (resized).jpeg
    #1827 24 days ago
    Quoted from bayoubilly70:

    That looks amazing! I could have used some of that here in Massachusetts... here's the weather here Friday. 9 inches of snow on April 16th[quoted image]

    Daaaaaaaaaaaaamn. We are supposed to get 2-3” here tomorrow night

    1 week later
    #1828 17 days ago

    Blackened fish and chips.

    fc10 (resized).jpg

    fc11 (resized).jpg

    #1829 17 days ago
    Quoted from RVH:

    Crunchy crispy pizza cooked in the Roccbox.
    [quoted image]

    That looks so good...

    10
    #1830 17 days ago
    Quoted from jester523:

    That looks so good...

    Thanks, I’ve made a few hundred pizzas in the Roccbox the past few years and I finally have gotten it thin and crispy the way I like it.
    Here’s another with Calabrese salami.

    0DB6306C-02CA-4004-8D6C-8B1E1F095D39 (resized).jpegE5CAF143-21BE-44EF-9F8E-B3A364DDEDED (resized).jpeg
    #1831 14 days ago

    Very simple but really tasty. I love starting the slow cooker before I leave for work. This time with some beef meat.

    IMG_20210428_190643 (resized).jpgIMG_20210429_152013 (resized).jpg
    #1832 14 days ago

    Portuguese cod fish recipe

    IMG_20210427_173124517 (resized).jpg
    #1833 14 days ago

    Homemade BBQ chicken Detroit style pizza. I've been making a lot of pizzas over the past year, which has also hurt my weight...lol.

    Grilled chicken with Sweet Baby Ray's, red onion, mozzarella and smoked gouda cheese.

    20210428_191209 (resized).jpg

    #1834 13 days ago

    Pork chops with hot cherry peppers and onions

    IMG_20210427_104502876 (resized).jpg
    #1835 12 days ago

    Made this the other day on my pit boss. Some porkchops and oysters. I will say, the oysters cooked this way is a game changer!

    20210428_193446 (resized).jpg
    #1836 10 days ago

    Kielbasa !

    IMG_20210503_175157558 (resized).jpg
    #1837 10 days ago

    American Wagyu 75/25 burger patties with Brioche buns from the local bakery. Phenomenal burger.

    57E5C318-729E-480C-BDE0-3551DC6FE7A6 (resized).jpeg
    #1838 10 days ago
    Quoted from bayoubilly70:

    Kielbasa ![quoted image]

    Is that for a child? Cause who chops a sausage up and into little pieces and then eats them?

    #1839 9 days ago
    Quoted from punkin:

    Is that for a child? Cause who chops a sausage up and into little pieces and then eats them?

    It seems like most everyone..?

    https://www.google.com/search?q=kielbasa+cut+up+when+served&source=lnms&tbm=isch&sa=X&ved=2ahUKEwiG2q6kxLDwAhWJF1kFHRa-CZsQ_AUoAXoECAEQAw&biw=1920&bih=982

    #1840 9 days ago

    I understand if it's an ingredient as most of the pics are, but i do see that it must be fairly common.
    I've never seen it before except for kids who can't use a knife, so i've learnt something new and it's only 5.30am.

    Is it only that particular sausage you guys cut up to serve, or all sausages?

    #1841 9 days ago
    Quoted from PanzerFreak:

    Homemade BBQ chicken Detroit style pizza. I've been making a lot of pizzas over the past year, which has also hurt my weight...lol.
    Grilled chicken with Sweet Baby Ray's, red onion, mozzarella and smoked gouda cheese.
    [quoted image]

    you can deliver one of those over to me please!

    #1842 9 days ago

    so a lot of you guys got blackstones last year right? how do you like them? my birthday was last week and my daughter ordered me a steal made grill insert. should be here in a couple weeks. Looking forward to start doing my flips, tricks, and onion volcanos!!!!

    #1843 9 days ago
    Quoted from Bax1:

    so a lot of you guys got blackstones last year right? how do you like them? my birthday was last week and my daughter ordered me a steal made grill insert. should be here in a couple weeks. Looking forward to start doing my flips, tricks, and onion volcanos!!!!

    I love mine, extremely versatile, and makes the best burger.

    #1844 9 days ago
    Quoted from Jaybird815:

    I love mine, extremely versatile, and makes the best burger.

    I'm looking forward to this!

    #1845 9 days ago
    Quoted from punkin:

    I understand if it's an ingredient as most of the pics are, but i do see that it must be fairly common.
    I've never seen it before except for kids who can't use a knife, so i've learnt something new and it's only 5.30am.
    Is it only that particular sausage you guys cut up to serve, or all sausages?

    If it was just myself, I'd just cut a slab off and put it on my plate. I understand the 'kids' comment, but in my experience serving it like that is not like a parent cutting up a steak for a child. Usually I see it served this way sliced up (if not part of another dish) if its for a group of people - not just children. I come from a Polish family... kielbasa was a staple of food ... I live in the United States so maybe its a "Polish-American" thing? Or maybe its just my family..? I don't know.

    #1846 9 days ago
    Quoted from bayoubilly70:

    If it was just myself, I'd just cut a slab off and put it on my plate. I understand the 'kids' comment, but in my experience serving it like that is not like a parent cutting up a steak for a child. Usually I see it served this way sliced up (if not part of another dish) if its for a group of people - not just children. I come from a Polish family... kielbasa was a staple of food ... I live in the United States so maybe its a "Polish-American" thing? Or maybe its just my family..? I don't know.

    No worries mate, i have never seen it before is all. Didn't mean to cause offence.

    #1847 9 days ago

    I sometimes cut ul the sausageslike that to give them a larger fry area.

    #1848 9 days ago
    Quoted from punkin:

    No worries mate, i have never seen it before is all. Didn't mean to cause offence.

    None taken - no worries! Keep cooking those great dishes and posting them

    #1849 9 days ago
    Quoted from Bax1:

    so a lot of you guys got blackstones last year right? how do you like them? my birthday was last week and my daughter ordered me a steal made grill insert. should be here in a couple weeks. Looking forward to start doing my flips, tricks, and onion volcanos!!!!

    Wait till early Saturday morning, in the crisp air with a cup of coffee, cooking bacon and some liquid chickens.
    Used it more than my stove in the house.

    #1850 9 days ago
    Quoted from mtn-:

    I sometimes cut ul the sausageslike that to give them a larger fry area.

    I cut them up like that then fry them. lately we’ve been making Swedish potato sausage

    There are 1879 posts in this topic. You are on page 37 of 38.

    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