(Topic ID: 265617)

Quarantine cooking thread

By Sputnik

1 year ago


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  • 2,217 posts
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  • Latest reply 13 hours ago by punkin
  • Topic is favorited by 33 Pinsiders

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    There are 2217 posts in this topic. You are on page 5 of 45.
    #201 1 year ago

    While i was aware there was another meaning to the expression, it is called the cooking thread and google tells me that i used the term correctly.

    https://www.google.com/search?q=to+smoke+a+fatty&oq=to+smoke+a+fatty&aqs=chrome..69i57j0l7.5549j1j7&sourceid=chrome&ie=UTF-8

    #202 1 year ago

    Teriyaki burgers with Pineapple and stuffed jalapenos.
    Can I get a "hell ya"!!! You are welcome!
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    #203 1 year ago

    Let the record show that our Woolgoolgian brothers are experienced in smoking a fatty

    #204 1 year ago
    Quoted from Erik:

    Let the record show that our Woolgoolgian brothers are experienced in smoking a fatty

    In all sorts of US style BBQ, sausage making and cold smoking in fact;

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    #205 1 year ago
    Quoted from punkin:

    In all sorts of US style BBQ, sausage making and cold smoking in fact;[quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image][quoted image]

    NICE!! You ever cold smoke some fine cheeses? It’s phenomenal to make pizza with

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    #206 1 year ago

    Here's my 10 lbs lasagna. Two layers of sauce, meat and mozzarella with a middle layer of ricotta and fresh spinach. Letting it sit for 10 minutes to settle a bit. The house smells awesome.
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    #207 1 year ago

    Had a bird that needed some medicine today. Gave it a healthy shot of sage, rosemary, and thyme infused butter. Smoke with Apple wood. Light smoke but juicy as hell

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    #208 1 year ago
    Quoted from Jaybird815:

    NICE!! You ever cold smoke some fine cheeses? It’s phenomenal to make pizza with

    I've cold smoked cheese for my wife before, smoked everything from fish to chicken to salt, grain and nuts. Butchering pigs and making cold cured meats like copa, salami, pancetta and prosciutto and stuff was my last hobby before i found pinball.

    Cold smoked salt is really handy stuff, cheap and easy and lends smoked flavour to anything you put in on, like steamed vegies, healthy AND tasty.

    #209 1 year ago

    Thanks Pinballlew for the shout out! Yes, if it can be sourdoughed, I have pretty much sourdoughed it. I do 2 loaves a day plus waffles, pizza, pretzels, cookies, even pasta! Luckily I saw this coming and went large on my flour order. I go through 15-20 pound of flour/week, easy. I also make an "edibles" version of the waffles that'll rock your world. Follow me on the 'Gram for the #dailybread pic. @mrcinslo
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    #210 1 year ago

    The pretzels look awesome. They must be great fresh out of the oven.

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    #211 1 year ago

    Smoked Chicken Chowder tonight.

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    #212 1 year ago
    Quoted from punkin:

    Smoked Chicken Chowder tonight.[quoted image][quoted image]

    Come on.....Tell us how you make it!!!

    #213 1 year ago

    Smoked Fish/Chicken Chowder****

    500gm Smoked fish or chicken, 1 potato diced, 1 stick celery diced, 1 onion diced. 50 gm Butter, 1 rasher of bacon finely chopped, 2 tbsp plain flour, ½ tsp dry mustard, 1 tsp Worcestershire sauce, 1 cup milk, 3 tbsp chopped parsley, ¼ cup of cream.

    Cook fish in 1.25l of water for 8 min. Keep stock and flake fish.
    Cook potato, onion and celery in a litre of stockfor 8 mins, set aside.
    Melt butter and fry bacon till browned, stir in flour, mustard and relish, cook for 1 min until pale and foaming and the flour is cooked through. Remove from heat and gradually stir in milk, return to heat and stir till it boils and thickens, reduce heat and simmer for 2 mins.
    Gradually add stock and vegies while stirring till all combined cook, add parsley and fish or chicken. Simmer for 5 mins.
    Season with lots of white pepper and salt if needed, serve with cream.

    I just substitute the smoked chicken for smoked fish because my ex didn't like smoked fish. Now i'm used to eating it this way. Serve with herbed croutons made with good oil oil and loads of white pepper.

    #214 1 year ago

    sounds awesome. so the stock. chicken i take it? how much do you use?

    #215 1 year ago

    Parm and panko crusted baked chicken
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    #216 1 year ago
    Quoted from Bax1:

    sounds awesome. so the stock. chicken i take it? how much do you use?

    I have home made stock in the freezer, used about a litre/quart i guess. I threw the bones in from the chook while the vegies were boiling then discarded the bones.

    #217 1 year ago

    Steak and asparagus white corn soft tacos with lemon terragon hollandaise last night. Costco has some really delicious asparagus.
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    #218 1 year ago

    We call this lemony chicket

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    #219 1 year ago

    Just to finish up the chicken chowder, here it is with rye bread herbed croutons.

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    #220 1 year ago

    I think its time for some scrapple....stay tuned.

    #221 1 year ago

    We have some cabbage roll stew simmering.

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    #222 1 year ago

    Took leftover turkey from Sunday and made an attempt at soup with it. Never had a turkey soup so why not. Put the rice in a little to early but it did thicken it up. Turned out amazing!! The smell drove the dog nuts. Made a whole 7 hour simmer

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    #223 1 year ago

    Got my butt rubbed down for tomorrow’s smoke fest

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    #224 1 year ago

    No showing your butt on here please.

    #225 1 year ago

    If you're into Asian flavors (and pork dumplings!) David Chang's Momofuku is only $2.99 on Amazon Kindle or Apple ebook right now.

    Also, his series Ugly Delicious on Netflix is definitely worth a watch.

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    #226 1 year ago

    Hand tossed pizza from scratch!

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    #227 1 year ago

    Easter supper for 4... 12lb hickory ham, scalloped potatoes made from scratch and side of veg and brioche roll. I still have some left overs to make ham and pea soup and ham sandwiches for a while hamhaha.

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    #228 1 year ago
    Quoted from PinMonk:

    If you're into Asian flavors (and pork dumplings!) David Chang's Momofuku is only $2.99 on Amazon Kindle or Apple ebook right now.
    Also, his series Ugly Delicious on Netflix is definitely worth a watch.

    Very much into pork dumplings.

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    #229 1 year ago
    Quoted from Jaybird815:

    Got my butt rubbed down for tomorrow’s smoke fest[quoted image]

    let's see the payoff, broseph!

    #230 1 year ago
    Quoted from Erik:

    let's see the payoff, broseph!

    Just about done, the stall was a lengthy one for whatever reason, going on hour 11

    #231 1 year ago
    Quoted from punkin:

    Very much into pork dumplings.

    These are next on my list now!
    What’s the red sauce you’re using?

    Quoted from Jaybird815:

    Just about done, the stall was a lengthy one for whatever reason, going on hour 11

    What temp are you cooking at.
    I bbq everything at 275F
    Except I cook chicken at 375F
    Pork butts I (wrap) halfway through to help get past that stall.
    Also PIZZA!

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    #232 1 year ago
    Quoted from RVH:

    These are next on my list now!
    What’s the red sauce you’re using?

    What temp are you cooking at.
    I bbq everything at 275F
    Except I cook chicken at 375F
    Pork butts I (wrap) halfway through to help get past that stall.
    Also PIZZA![quoted image][quoted image]

    I’ve been between 250-275

    11
    #233 1 year ago
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    #234 1 year ago

    BABY! Get the Georgia mustard!

    #235 1 year ago
    Quoted from RVH:

    BABY! Get the Georgia mustard!

    That’s my route! A bit of dry mustard in the rub as well.

    #236 1 year ago
    Quoted from Jaybird815:

    [quoted image]

    Excellent!

    11
    #237 1 year ago

    Smoked pork butt

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    #238 1 year ago
    Quoted from guss:

    Smoked pork butt[quoted image]

    Smoked butt day!

    11
    #239 1 year ago

    Mandarin Chicken and fried rice.

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    #240 1 year ago
    Quoted from RVH:

    These are next on my list now!
    What’s the red sauce you’re using?

    Home made Plum sauce. A jar of plum jam, some grated fresh ginger, pinch of five spice and some crushed chilli. Heat it in a saucepan for a few minutes, pour back in the jar and keep in the fridge for months.

    Place setter for tonights Ham and Chicken rolls;

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    #241 1 year ago

    3 part recipe for Pork Buns if you want to go the whole way from scratch. It's a bit of a mission your first time, but like everything, gets easier with practice;

    Chinese BBQ Pork (Char Shui)****
    500gm pork belly or fillet, 3 cloves garlic, 1 tsp salt, ½ tsp fine grated ginger, 1 tbsp light soy sauce, ½ tbsp. honey, 1 tbsp dry sherry, ½ tsp five spice, 1 tbsp char sui sauce, red food colouring.
    Cut pork into large strips, crush garlic with salt and combine all ingredients in a large bowl, cover and marinade.
    Half fill a roasting pan with water, put pork on a rack over it and bake in hot oven for 30 mins, brush with marinade and cook 15 mins more till well glazed and touched with brown spots.
    Slice to serve, add plum or hoi sin dipping sauce.

    Steamed Bun Dough (Dai Bao)***
    2 ½ cups plain flour
    3 1/2 tsp baking powder
    3 tbsp caster sugar
    2 tbsp softened lard
    about ½ cup luke warm water
    1 tsp white vinegar

    Sift flour and baking soda into a bowl, stir in sugar and rub in lard with fingertips till crumbly. Mix water and vinegar and kneading until soft dough.
    Set aside covered for ½ hour.
    Make buns and steam 20 mins.

    Cha Shiu Bao; (Barbecued Pork Buns)
    185 gm barbecued pork
    2 tsp peanut oil
    1 small clove of garlic
    ¼ tsp salt
    1/3 cup hot water
    2 tsp light soy sauce
    ½ tsp sesame oil
    1 tsp oyster sauce
    3 tsp corn flour
    1 tsp hoi sin sauce
    1 tsp char sui sauce
    1 tsp sugar
    red colour

    Dice pork very small, heat oil and add crushed garlic and salt, cook slowly do not brown. Add hot water, soy sauce, sesame oil and oyster sauce. Mix cornflour with a tbsp cold water and stir in cook while stirring till thick and clear. Remove, stir in hoi sin, char sui, sugar and red. Cool then stir in pork.

    #242 1 year ago

    It is a dark terrible day, for I have consumed the last leftover deviled egg from Sunday. Bummer...

    #243 1 year ago

    guss, your smoked bacon sounds awesome

    #244 1 year ago
    Quoted from nightsearcher:

    guss, your smoked bacon sounds awesome

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    #245 1 year ago
    Quoted from guss:

    [quoted image]

    Guss, will you marry me?

    #246 1 year ago

    Do you guys wrap the meats pork butt, ribs , steak in foil after removing from smoker/ cooker to get to a final lower temp. ?

    #247 1 year ago
    Quoted from chad:

    Do you guys wrap the meats pork butt, ribs , steak in foil after removing from smoker/ cooker to get to a final lower temp. ?

    I tent mine in foil for about 30 minutes, mine turned out great yesterday, I don’t wrap tightly.

    #248 1 year ago

    Figured out how to feed the family and save money
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    #249 1 year ago
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    #250 1 year ago

    Dinner tonight. Filet, crab cakes and green beans. It was perfect and needed after a long day.

    My daughter really likes steak haha

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    There are 2217 posts in this topic. You are on page 5 of 45.

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