(Topic ID: 265617)

Quarantine cooking thread

By Sputnik

1 year ago


Topic Heartbeat

Topic Stats

  • 2,271 posts
  • 123 Pinsiders participating
  • Latest reply 2 hours ago by punkin
  • Topic is favorited by 33 Pinsiders

You

Linked Games

No games have been linked to this topic.

    Topic Gallery

    View topic image gallery

    DSCF0153[1] (resized).jpg
    DSCF0147[1] (resized).jpg
    AB42FD02-E2F4-4752-968A-3BE7FDC3B865 (resized).jpeg
    DSCF0122[1] (resized).jpg
    DSCF0120[1] (resized).jpg
    20211201_151936.jpg
    DSCF0112[1] (resized).jpg
    DSCF0106[1] (resized).jpg
    DSCF0102[1] (resized).jpg
    DSCF0101[1] (resized).jpg
    293D1170-019E-4A10-9E55-CDBAA429F789 (resized).jpeg
    CC37A4C8-4FBC-4F47-BB70-1B762913C0E8 (resized).jpeg
    97363EAB-689E-4174-BB4D-D18E15B0C707 (resized).jpeg
    5CDC3A0F-C2E0-429C-8079-15BCD58ECE3C (resized).jpeg
    B5547327-16AD-41F7-B8E5-8B524D2D6D5E (resized).jpeg
    C30B3105-1CBF-4189-8001-2EB465E00ECA (resized).jpeg

    There are 2,271 posts in this topic. You are on page 6 of 46.
    #251 1 year ago

    guss , now your just teasing me. Guess I’ll have to stop at the butcher shop tomorrow

    #252 1 year ago

    After having the store-bought white corn tortillas with the steak and asparagus tacos a couple days ago, my daughter made homemade white corn tortillas tonight, so we had fried rockfish tacos with homemade coleslaw. Disappeared too fast to take pics...

    But, holy crap, get a tortilla press and make the tortillas from scratch if you can. Night and day difference in quality and chew.

    #253 1 year ago

    DanDan Noodles, some kick and delicious

    13A83722-2B43-4B0D-88B1-FB8E6DD3B56A (resized).jpeg433B485D-6490-4A3E-8BBE-8B3D600AE460 (resized).jpegFE5DA39A-71C3-4773-87AD-0DCC040F7AF3 (resized).jpeg
    #254 1 year ago

    Steak with smashed gorgonzola potatoes and a mushroom marsala cream sauce.

    20200408_184557 (resized).jpg
    #255 1 year ago
    Quoted from PinMonk:

    After having the store-bought white corn tortillas with the steak and asparagus tacos a couple days ago, my daughter made homemade white corn tortillas tonight, so we had fried rockfish tacos with homemade coleslaw. Disappeared too fast to take pics...
    But, holy crap, get a tortilla press and make the tortillas from scratch if you can. Night and day difference in quality and chew.

    Great, another kitchen utensil to buy?! My wife is going to shoot me....

    #256 1 year ago
    Quoted from Shredso:

    Great, another kitchen utensil to buy?! My wife is going to shoot me....

    Her uncle bought the tortilla press for her this week because he knows she likes to cook. I was like, "great, why do we need THAT?" - until the warm tortillas rolled in. She has unfortunately made a role for herself EVERY taco night now making fresh corn tortillas. They're great.

    #257 1 year ago
    Quoted from PinMonk:

    She has unfortunately made a role for herself EVERY taco night now making fresh corn tortillas. They're great.

    Doesn’t sound too unfortunate to me!

    #258 1 year ago
    Quoted from fosaisu:

    Doesn’t sound too unfortunate to me!

    Haha, it is for her. Now she will be expected to be part of the provider side of Taco nights instead of just a consumer! But for the rest of us in the family, it's a huge bonus. The fresh white corn tortillas are awesome.

    #259 1 year ago

    Pork ribs with jalapeño cheddar corn pudding "biscuits", and bacon onion greens

    20200417_184001 (resized).jpg
    10
    #260 1 year ago

    My first attempt at fish & chips using my new Dutch Oven.

    I need to dial in keeping the temperature constant, when more items are added the exothermic loss is much higher. Suggestions? Gas stove.

    IMG_20200417_180305~2 (resized).jpg
    #261 1 year ago
    Quoted from benheck:

    My first attempt at fish & chips using my new Dutch Oven.
    I need to dial in keeping the temperature constant, when more items are added the exothermic loss is much higher. Suggestions? Gas stove.[quoted image]

    What kind of oil are you using? I use peanut and drop at about 415.

    #262 1 year ago
    Quoted from benheck:

    My first attempt at fish & chips using my new Dutch Oven.
    I need to dial in keeping the temperature constant, when more items are added the exothermic loss is much higher. Suggestions? Gas stove.

    Exothermic loss is a Bitch!
    Keep working on it and keep us informed.
    Good work and thanks!
    HaHa
    Deep frying in my Ninja electric keeps temps consistent and easy with not to bad of a clean up.
    I save the used oil in the freezer for next time.
    I am Using peanut oil as well.

    RVH

    #263 1 year ago
    Quoted from benheck:

    My first attempt at fish & chips using my new Dutch Oven.
    I need to dial in keeping the temperature constant, when more items are added the exothermic loss is much higher. Suggestions? Gas stove.[quoted image]

    We’ve had good luck doing fried foods in a Le Crueset Dutch oven knockoff (Costco purchase) that we use on our Weber gas grill outdoors. The oil temperature recovers pretty quick after food is added and has the extra bonus off all the frying smell staying outdoors and cleanup is easy!

    #264 1 year ago

    Made a coffee cake and lasagna... both really good

    9AA5350C-B55D-417E-8284-348380479A97 (resized).jpeg9C9BB882-D437-47EF-8543-B83B227BB7E2 (resized).jpeg
    #265 1 year ago

    Pizza again

    DSCF0003 (resized).JPGDSCF0004 (resized).JPGDSCF0006 (resized).JPG
    #266 1 year ago

    Slummed it up with store bought tortillas

    20200418_174810 (resized).jpg
    #267 1 year ago
    Quoted from Erik:

    Slummed it up with store bought tortillas[quoted image]

    Dude pull that chicken , it's done!!!

    #268 1 year ago
    Quoted from golfingdad1:

    Dude pull that chicken , it's done!!!

    just 10 more minutes to kill the covids

    #269 1 year ago

    Sorry but I couldn't resist eating most of it before i snapped a photo. Filet Mignon on my Traeger tonight. Delish.

    IMG_5073 (resized).JPG
    #270 1 year ago
    Quoted from guss:

    Pizza again [quoted image][quoted image][quoted image]

    Dude your pizza always looks amazing.

    #271 1 year ago
    Quoted from Erik:

    Slummed it up with store bought tortillas[quoted image]

    That grilling insert for your bbq is awesome!

    15
    #272 1 year ago

    My 19 hour 22lb. smoked pork shoulder

    20200418_135029 (resized).jpg
    #273 1 year ago

    First Sunday Brunch on the Blackstone thanks to Jaybird and Soapman.

    Picture of Bloody Mary in hand not included.

    03ECFCDA-C3F1-4520-99DA-986D509B0BB7 (resized).jpeg
    #274 1 year ago
    Quoted from Sea_Wolf:

    First Sunday Brunch on the Blackstone thanks to Jaybird and Soapman.
    Picture of Bloody Mary in hand not included.[quoted image]

    You’re going to love it.

    #275 1 year ago
    Quoted from Jaybird815:

    You’re going to love it.

    I already do. Thanks. For all you griddle guys who like Waffle House breakfast, this is the stuff they use on the griddle, I’m pretty sure. I got it on Amazon.

    That ham and eggs with potatoes and onions hit the spot.

    29B27CDD-0726-4468-BEF7-39D4B9102B8A (resized).jpeg
    #276 1 year ago

    Sea_Wolf
    You can do so much different things with it.

    #277 1 year ago

    Garlic butter mushroom pizza from the Rocbox

    4414F926-2918-43C8-BBB6-CBAB4D6A6578 (resized).jpegBD61C473-1D73-4F97-871E-C59B7DCCB05A (resized).jpeg2A2C644F-EE0C-48EB-AEA6-B64CD233BA08 (resized).jpegAE1A6BC0-736A-4A5C-B0BE-4F4360A6B4B6 (resized).jpeg
    11
    #278 1 year ago

    Peanut butter cookies this afternoon

    0D7B6177-B0C1-4F10-AF7C-0F4F92C2487B (resized).jpeg
    #279 1 year ago
    Quoted from Sea_Wolf:

    First Sunday Brunch on the Blackstone thanks to Jaybird and Soapman.
    Picture of Bloody Mary in hand not included.[quoted image]

    As much as I want one of these , I can not see myself going outside to cook breakfast, bringing the dishes outside, etc .do I have to get dressed first ?

    #280 1 year ago
    Quoted from golfingdad1:

    As much as I want one of these , I can not see myself going outside to cook breakfast, bringing the dishes outside, etc .do I have to get dressed first ?

    Bringing the dishes in and out is a pain but We’ve got it set up outside like an outdoor eating area. Our patio with table and chairs is next to our open attached 1 car garage, complete with flat screen tv, fridge and microwave and couch.

    Just wish we could be out there more than 6 months of the year.

    #281 1 year ago

    Friday was Borscht. Wed was stuffed cabbages and last monday was Chili.

    Borscht (resized).JPG
    #282 1 year ago

    I made the cannabutter this morning and wife made the pumpkin seed, oatmeal, raisin squares this afternoon. Going to get toasted later

    20200420_060611.jpg20200420_140900.jpg
    #283 1 year ago

    How'd you make the butter? Last time i did it simmering it stunk the shed out. If i could use the SousVide machine i'd be happy but the bags soften and go sticky at 90C and it doesn't seem to really carbolise. If you could heat longer for less with the butter in the bag (or some ethanol) it would suit better.

    #284 1 year ago
    Quoted from dirkdiggler:

    I made the cannabutter this morning and wife made the pumpkin seed, oatmeal, raisin squares this afternoon. Going to get toasted later [quoted image][quoted image]

    Bet they can’t make that on the flat top.

    #285 1 year ago
    Quoted from bssbllr:

    Bet they can’t make that on the flat top.

    Saucepan and a camp oven, yep you could.

    #286 1 year ago
    Quoted from punkin:

    How'd you make the butter? Last time i did it simmering it stunk the shed out. If i could use the SousVide machine i'd be happy but the bags soften and go sticky at 90C and it doesn't seem to really carbolise. If you could heat longer for less with the butter in the bag (or some ethanol) it would suit better.

    I decarbed the grinded bud in the oven for 25 minutes at 200°F Then added it to 1.5 cups of butter and let simmer for about a hour. Once cooled enough i squeezed it thru some cheesecloth and thru it in the fridge. The smell was gone in a few hours.

    New recipe and it turns out it's more of a cake then a square. We both just ate 2 slices with a bowl of ice cream.

    #287 1 year ago
    Quoted from punkin:

    Saucepan and a camp oven, yep you could.

    That's how we used to make honey oil when I was a teenager

    #288 1 year ago

    Shish Kabobs tonight

    6F3612A2-CEC5-40F7-AEC1-28F0F26C0E56 (resized).jpeg
    #289 1 year ago
    Quoted from dirkdiggler:

    I decarbed the grinded bud in the oven for 25 minutes at 200°F Then added it to 1.5 cups of butter and let simmer for about a hour. Once cooled enough i squeezed it thru some cheesecloth and thru it in the fridge. The smell was gone in a few hours.
    New recipe and it turns out it's more of a cake then a square. We both just ate 2 slices with a bowl of ice cream.

    Thanks, still the same process then, although we tend to use trim that would be otherwise chucked away.

    #290 1 year ago

    Wow the cooking thread really lights up on 420!
    I have used this recipe from HighTimes with great success but was gonna Sous vide for two hours at 160F =71c next time instead of using the mini crockpot.
    Right now I’m trying to make some of those steam buns tonight. We will see.

    #291 1 year ago
    Quoted from punkin:

    How'd you make the butter? Last time i did it simmering it stunk the shed out. If i could use the SousVide machine i'd be happy but the bags soften and go sticky at 90C and it doesn't seem to really carbolise. I

    Sorry I meant to address this in my last post decarboxylate first then cook in the butter.

    #292 1 year ago

    Steam buns
    Hamburger mushroom and spices
    Good thing I made 2 batches as the first was not really picture worthy not that these are.
    16B26C58-4C4A-491C-92A1-D302E726CB68 (resized).jpeg
    Edit: Holy crap there good!

    #293 1 year ago

    Yeah the steam pork buns are my last meal wish if i was ever so unlucky. Only if i cooked them though.

    #294 1 year ago

    I’ve been craving wings so I decided to take things into my own hands. Made up some Voodoo Sauce to toss them in when they are done. Just threw them on. I’ll post an update as they take on some smoke.

    1F3AA1CA-D5AD-49BA-AE89-D01E395886F2 (resized).jpeg7421D54F-5A26-4BB0-A60D-9A10DB092105 (resized).jpeg
    #295 1 year ago

    Some of my Wings from yesterday

    wings (resized).png
    #296 1 year ago
    Quoted from Kiwipinhead:

    Some of my Wings from yesterday

    Very nice!! How did you do yours? I’m fighting 45mph wind gusts right now so it’s sucking the heat right out of the smoker. I hope they crisp up like I want.

    #297 1 year ago

    Getting there. Maybe another 20-25 minutes.

    229541C0-7C0E-4CFE-A295-88A7DE785ABF (resized).jpeg
    #298 1 year ago

    All done. Ended up with 3 different sauces. I did a Voodoo, a Vinegar BBQ and a straight Hot Sauce. All had the same rub.

    All were phenomenal. I’m absolutely stuffed!
    50140C83-FE4E-4824-98AA-2615042CFFDE (resized).jpegE075E6D2-AA50-4042-AA32-059DFAD5FD1D (resized).jpeg5743DA79-4496-4E1A-987F-F39091D23348 (resized).jpeg

    #299 1 year ago

    Eggs Benedict Alla Mexicana

    ECA7F6A5-5411-4221-B61F-EDC12DDA6F4F (resized).jpeg
    #300 1 year ago
    Quoted from Spyderturbo007:

    Very nice!! How did you do yours? I’m fighting 45mph wind gusts right now so it’s sucking the heat right out of the smoker. I hope they crisp up like I want.

    We are also dealing with wind. So I will grill the burgers later.

    There are 2,271 posts in this topic. You are on page 6 of 46.

    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