(Topic ID: 265617)

Quarantine cooking thread

By Sputnik

1 year ago


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  • 2,300 posts
  • 123 Pinsiders participating
  • Latest reply 18 hours ago by punkin
  • Topic is favorited by 32 Pinsiders

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    There are 2,300 posts in this topic. You are on page 46 of 46.
    #2251 62 days ago

    Thanksgiving dinner for the wife and I. I think I might’ve made a little to much

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    #2252 62 days ago
    Quoted from Bax1:

    Thanksgiving dinner for the wife and I. I think I might’ve made a little to much
    [quoted image][quoted image][quoted image]

    That's pretty awesome

    #2253 62 days ago
    Quoted from Bax1:

    Thanksgiving dinner for the wife and I. I think I might’ve made a little to much

    Thanksgiving leftovers are the best!

    #2254 62 days ago
    Quoted from Bax1:

    Thanksgiving dinner for the wife and I. I think I might’ve made a little to much
    [quoted image][quoted image][quoted image]

    Damn. I hope I get to experience american thanksgiving sometime.

    #2255 61 days ago
    Quoted from mtn-:

    Damn. I hope I get to experience american thanksgiving sometime.

    I feel like Thanksgiving is the easiest holiday to get invited to if you are ever in America at that time. You can pretty much whisper the words "I have nowhere to go this Thanksgiving" and I'm sure random people would invite you to their home.

    #2256 60 days ago

    Brine the Turkey
    Smoke the Turkey
    Make Turkey and Sausage Gumbo with the leftovers!

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    #2257 58 days ago

    Sausage sannnich. let my mate buy the bread so it's plain white.

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    #2258 57 days ago

    Went and spent $65 at the seafood store. We don't often see Coral trout this far south, so splurged.

    Hopefully i don't forget to take pics, but for veracity's sake, this time, i'll leave this here.

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    #2259 57 days ago

    that fish looks sad

    #2260 57 days ago
    Quoted from Bax1:

    that fish looks sad

    He had a fillet knife in his guts 10 mins ago. That'll fuck your day.

    #2261 57 days ago

    Sorry guys, i got stoned and i missed it.

    This was the last time i thought of you guys. No wonder i don't have an instagram account.

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    #2262 56 days ago

    Cooking ahead.

    4 lbs of ground chicken, 3 large onions and a bunch of taco seasoning

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    #2263 56 days ago

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    #2264 56 days ago

    Cambodian chicken.

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    #2265 56 days ago
    Quoted from Nevus:

    Brine the Turkey
    Smoke the Turkey
    Make Turkey and Sausage Gumbo with the leftovers!

    Something I do with my smoked turkeys is to stuff the cavity with potato, onion and apple chunks. It adds mass to the turkey and seems to help it cook more evenly than an empty cavity. But it's just what I've always done.

    #2266 56 days ago

    No one asked why i called it Cambodian Chicken.......

    The answer is in the photo.

    #2267 55 days ago
    Quoted from punkin:

    No one asked why i called it Cambodian Chicken.......
    The answer is in the photo.

    Don’t know the answer but it looks delicious!

    #2268 55 days ago
    Quoted from Nevus:

    Don’t know the answer but it looks delicious!

    All but two of the chickens were double amputees. That's how they came from the supermarket. My own honey soy is better, but they were cheaper buying them already done. At least i know if i buy whole wings and part them my self i'll get more that 25% of the two bone joints i prefer.

    And thanks for the toast upvote Johnny. I knew it was you but clicked to see anyway.

    #2269 54 days ago

    Chicken masaman soooo tasty

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    #2270 52 days ago

    Fish and chips.

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    #2271 50 days ago

    Fish and chips.

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    #2272 45 days ago

    Smoked ham, corn, and potato chowder. This was amazing

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    1 week later
    #2273 35 days ago

    So, this is pinnekött. "Stick meat". Its a norwegian delicacy, mostly eaten at xmas time. However, as you might or maybe not know, Im Swedish and this was totally unknown for me up until 10 or 15 or something years ago.

    Basically its dried, heavily salted and (but not always) smoked lamb/mutton ribs.

    My picture here was taken perhaps one hour ago, just after I started the "watering process" and I plan to post more pictures after its been watered for 24h etc until its ready for consumption.

    Wiki:
    https://en.m.wikipedia.org/wiki/Pinnekj%C3%B8tt

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    #2274 34 days ago

    IMG_20211224_154321 (resized).jpgSo, this is how pinnekjøtt looks like after its been soaked in water for 20ish hours. I changed water 3 or 4 times, in order to reduce the amount of salt.

    As you can see in the picture, the steam boiling process is underway.

    Mmmm. Its a very distinct and some may say almost pungent smell.
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    And this above is now safely installed in my stomach.

    Oops, almost forgot to add a picture of the sauce I made from the reduced leftovers of the "steaming water". All pure lamb fat with awesome smoked flavour.

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    #2275 33 days ago

    We're making eggnog. I cup of whiskey and 1/2 cup of spiced rum. This stuff is legendary. Waiting on the egg whites to stiffen. Ha.

    Merry Christmas foodies.

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    #2276 33 days ago

    I always made Punkin's Muck at xmas when i had my family around. We'd go through bottle after bottle. Perfect breakfast drink, quick and easy to make.
    Everyone who has ever tried it has made it a firm xmas favourite.

    https://www.stilldragon.org/discussion/37/punkins-muck-baileys

    Whip 3 farm eggs till fluffy.

    Keep beating with the mixer as you add...

    Add 2 cups scotch , rum, bourbon(or other 40%)

    1 can sweetened condensed milk, (400ml)

    about the same of thick cream

    1 tablespoon of chocolate topping

    1 teaspoon of good vannilla extract (vannilla bean paste is a standout).

    Refrigerate.

    Shake before pouring over ice...

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    Please try it and share with your family. Girls like it with a bit of milk, but i like it by itself.

    #2277 33 days ago
    Quoted from punkin:

    I always made Punkin's Muck at xmas when i had my family around. We'd go through bottle after bottle. Perfect breakfast drink, quick and easy to make.
    Everyone who has ever tried it has made it a firm xmas favourite.
    https://www.stilldragon.org/discussion/37/punkins-muck-baileys
    Whip 3 farm eggs till fluffy.
    Keep beating with the mixer as you add...
    Add 2 cups scotch , rum, bourbon(or other 40%)
    1 can sweetened condensed milk, (400ml)
    about the same of thick cream
    1 tablespoon of chocolate topping
    1 teaspoon of good vannilla extract (vannilla bean paste is a standout).
    Refrigerate.
    Shake before pouring over ice...
    [quoted image]
    Please try it and share with your family. Girls like it with a bit of milk, but i like it by itself.

    Sounds good. Maybe whip some up tomorrow.

    #2278 33 days ago

    It'll become a tradition for sure. Your wife will have you making another bottle every day.

    #2279 31 days ago

    Honey garlic wings

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    1 week later
    #2280 18 days ago

    Waiting for Focaccia. (great band name)

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    #2281 18 days ago

    Waiting not much longer.
    Every few years i revisit my bread failures.

    Last week was irish soda bread. As heavy as a bag of cement.
    This week is foccacia.

    Just can't get bread, spent so much time on it but always dense.

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    #2282 14 days ago
    Quoted from punkin:

    Waiting not much longer.
    Every few years i revisit my bread failures.

    Maybe try making it more often to develop you’re techniques. Like once a week until you become more happy with the results. and take some notes to think on for next time. I did that last year for my pizza dough and i improved quite a bit.
    I have not made Focaccia myself but in baking I find using a digital scale and going over notes I make using the ingredients I’m using and the equipment I have helps to get to a better and more consistent result.
    I recently found a great baking channel on YouTube called
    Chain baker.
    He has a 3 hour Focaccia video.
    Looks like some sticky dough!
    Keep trying, fresh bread is awesome!

    #2283 14 days ago
    Quoted from RVH:

    Maybe try making it more often to develop you’re techniques. Like once a week until you become more happy with the results. and take some notes to think on for next time. I did that last year for my pizza dough and i improved quite a bit.
    I have not made Focaccia myself but in baking I find using a digital scale and going over notes I make using the ingredients I’m using and the equipment I have helps to get to a better and more consistent result.
    I recently found a great baking channel on YouTube called
    Chain baker.
    He has a 3 hour Focaccia video.
    Looks like some sticky dough!
    Keep trying, fresh bread is awesome!

    Yeah, i go through periods where i bake a few times a week for months.

    The Artisan Bread in 5 Minutes a Day book was a long experiment of slow fridge rising etc.

    Just some skills i don't have. Can't sharpen knives freehand either, give my Lansky setup and i'm fine, but a whetstone and i'm fucked.

    I'll keep going for a few months, i can do pizza dough, pasta, noodles and ravioli ect, just getting the bread to rise is the thig i can't do.

    #2284 14 days ago

    Green butter brownies from scratch. Walnuts and salted caramel.

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    #2285 14 days ago

    He he...a month of Fundays.

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    #2286 14 days ago

    Second attempt at a thicc Bolognese. Turned out great.

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    #2287 14 days ago

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    Chinese combination soup. Pork and prawn dumplings, egg noodles, shitake, black fungus, chicken, turkey and scallops.

    #2288 13 days ago

    Chicken, bacon and scallops, satay sauce base.

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    #2289 13 days ago

    interesting combo for a pizza

    #2290 13 days ago
    Quoted from Bax1:

    interesting combo for a pizza

    Like satay on a pizza and the rest was just what i had in the freezer.

    #2291 11 days ago

    Nice sandwich with all imported deli meats. 2 kinds of prosciutto, capicola, pepperoni and sharp provolone.

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    #2292 10 days ago

    Chicken soft taco, pre roll

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    #2293 10 days ago

    Also made a huge pot of chicken vegetable soup this morning. Still waiting for it to cool to portion it out

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    #2294 9 days ago

    Wife made me some monster fries for lunch

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    #2295 6 days ago

    Noodle soup again

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    #2296 6 days ago

    Chicken tamale pie

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    #2297 2 days ago

    Scallops in black beans, ginger and lime with a mushroom medley and jasmine rice.

    Dumped drunkenly into a bowl.

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    #2298 1 day ago

    I’m here for the Trekkie

    #2299 22 hours ago

    Did some prep work for later tonight. Steak, onion and mushrooms with a parmigian garlic white sauce on a Arabic style pita.20220126_143924.jpg20220126_145127.jpg20220126_145438.jpg

    #2300 18 hours ago

    Tempura Prawns with Szechuan salt.

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