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Westland, MI
Quoted from PanzerFreak:Nice combo! I picked up a 6 pack of that beer a little while back, not bad.
Yeah it’s not bad. My favorite from them is their blueberry maple pancakes. That is one crazy good breakfast beer!
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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Come on.....Tell us how you make it!!!
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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Quoted from romulusx:Going crazy today making something for first time.
Taco’s Al Pastor meat tower on the Weber kettle[quoted image][quoted image][quoted image]
Love me some Al Pastor. That is something I need to make here soon! how did you top them? My wife can't have onion or garlic so i make a simple salsa with roma tomatoes, charred corn, cilantro, lime juice, salt and pepper.
I plan on making a vertical rotisserie hopefully this summer. going to find an old air take (as long as its not galvanized) and have trays to put charcoal in and figure out a way to do the rotisserie. if you haven't watched, check out taco chronicles on Netflix. makes me want to make a lot of tasty tacos.
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So I went super fancy on dinner today. This is something my dad used to make as kids. It’s called mish mash. The beauty of it is you add what ever you want to the base. Base is beef (I use ground) fried potatoes and egg. Wife can’t have many different veggies so just corn in this one. My dad would put in mushrooms, onions, green pepper. What ever you want. Also, if any of you are allergic to garlic or on low fodmap diet. This stuff is amazing
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Quoted from chad:Garlic is Awesome with everything.
Except Vampires.
trust me, I miss it dearly. used to cook everything with fresh garlic.
Quoted from RVH:Thinking about lunch, maby I’ll order out today.
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that is awesome.
I had a major tragedy discovered this afternoon fellas 
I discovered that my wife unplugged the freezer in the basement I had 4 racks of ribs, 3 whole turkey breast, 2 whole chickens, 2 lbs of ground beef, and a whole pork butt in there. was the worst sell I have ever encountered. I hope I can get the smell out and was lucky nothing was in my stomach or it would’ve been everywhere.
So I’m gonna post what I’m making today but can I post a video as a picture attachment?
So far have used a ton of vinegar and it’s helped but letting it sit with a bunch of baking soda. May need a new one. The whole house still smells. Not sure how long it was unplugged but the wrap the pork butt was in blow up like a ball. I’m glad nothing broke open.
Quoted from o-din:I have two of those Faberware's. One left from each parent. A buddy picked one up at a garage sale (same buddy Steve that found the pepper mill) a few years back, and had that thing going all the time. Makes a mean prime rib on the rotisserie.
Now I've got birds of a feather flockin' together on the Traeger.
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I like that rotisserie. Mine is a verticle countertop version. Have only done chicken on it so far but i could imagine the things i could do on it.
Tried something new today. Pounded out some boneless pork chops. Marinated in pickle juice for 6 hours. Breaded and fried. This is a make again. Next time I am not going to pound them and try grilled.
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Quoted from Chisox:Smoked some Fred Flintstone beef ribs today.
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man I wish I could find beef ribs like that!!!
Burgers open faced on gluten free bread. Bread brushed with garlic infused olive oil and grilled. Burger topped with parsley and chive white cheese. Can’t see due to covered in special sauce. Sauce is mayo, ketchup, mustard, chipotle chilluha. Sooo good
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Did some lazy cooking today. Chuck roast in a crock pot. I always use 1 cup water, one can beer must be a hoppy ipa and beef better than bullion. Gravy from the juices
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Dirk and Guss. I hear ya guys. Wife has sarcoidosis along with other stuff so I have to stay clear myself. only go to the store every couple weeks, if I think it's busy I don't go in. I've been fortunate to be able to work from home during this entire time and spare time has been working on pin and arcade projects. Last few weekends has been the yard. Just hacked down a ton of stuff this past weekend. so quarantine hasn't been all that bad. got to pins working that I've had sitting around for a long time and becoming very creative with what I get from the grocery store. if work was normal, I wouldn't have had the time to make these kind of meals that i have been posting.
iamabearsfan-I will for sure check that out. Always looking for new things to make. been watching a lot of Claudia Regalado a lot recently. Going to try some of her recipes. I also love the way she says tAco.
Quoted from iamabearsfan:My wife actually fired up a cooking show during Covid. We did about 8 episodes. Check them out on this YouTube Playlist...
Has been a lot of fun. Been a great way to document family recipes for the kids. Enjoy!
Nice job on the videos!!! I have kitchen envy btw. Keep making them!!!
Quoted from mtn-:Please explain this to a ignorant european like me. I thought corned beef came on tin cans?
Oh, I get it. Please keep your dayjob, dont start as a comedian right now.. Hehe
if you have only had corned beef in a can......man you are missing out. that canned stuff is junk!!!!
that's a fat burger!!!
so I picked up some cast iron skillets for free the other day. What do you guys use to season yours? I've seen flax seed, avocado, and Martha says to use Crisco. how many times do you season it?
Going to pick up that sous vide this evening too. will post picks of that later.
This is what Martha said to do and what I did. I will stick with this. Martha said that Crisco doesn't leave it sticky.
Quoted from WonderMellon:I never get a chance to post here. I like to cook, but most stuff is not worthy of this thread. Here is one of my best. Herb crusted pork butt roast. Made 2 of them.
Garlic, rosemary, Sage, thyme, salt & pepper crusted.
Came out awesome and delicious. Makes the best gravy too
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Doesn’t matter what you cook. Just post away!!!! Looks killer though
Quoted from mcluvin:You can always use it to quick thaw meat or chill beers...
Ok so I need to know how to chill beers with this?
ok so I am going to do my first sous vide soon. I want to make barbacoa and like the recipe on sous vide everything on youtube. I will be doing my with chuck steak instead of short ribs. in the video he cooked it for 24 hours at 180 or 185. does it really need to cook that long? should I sear the meat on the grill before bagging? do I need to double bag?
Quoted from Jaybird815:Looks like I’m buying the Anova, I had a steak sous vide and then thrown on a ripping hot flat top at my buddy’s, one of the best steaks I ever had, we call it Pittsburgh’d around these parts.
look to see if you can find one used. I found this one on the nextdoor app and the lady said she used it only 3 times.
Quoted from Shredso:Post the results, good or bad!
Sure will. just glancing over the cook book that I got with this, it shows doing a chuck steak for 2 days at 135 degrees. going to do more research before I do it.
Quoted from golfingdad1:I use a smoker , charcoal grill, propane grill, flattop
so you do a pork butt on a smoker, that takes 12 hours and is more work. have to tend the fire all day and make sure it is staying steady.
Quoted from golfingdad1:Yep !!!
Meat in bag in luke warm water , not my style .
Much rather be on the patio tending the smoker and drinking beers playing pins with friends and family all day long .
so you set the sous vide and can walk away. you don't have to tend to it. give more time for beer drinking and playing pins!! 
Quoted from punkin:Just remember that;
temperature = doneness
Time = texture
So if you want a medium steak set it to 54C. If you want it to be a beautiful texture to the tooth, set it for 2 hours. If you haven't got any teeth, set it for 20.
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so I want this cooked through. It is a 2lb chuck roast that I will cut into three sections just so more flavor gets into the meat. will have a sauce to put in but just don't know how long and what temp to do it at yet.
Quoted from punkin:Serious eats food lab is my go to, i pointed it out to you already.
Here's your 2 lb chuck
https://www.seriouseats.com/recipes/2016/08/sous-vide-smoked-barbecue-bbq-beef-chuck-recipe.html
Here's some more beefy stuff
https://www.seriouseats.com/roundups/sous-vide-beef-recipes
I'm assuming this is your desired result?
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I must have missed those links previously. but damn that looks good. I want something similar but will be shredding for tacos.
Quoted from mtn-:Im full. [quoted image][quoted image][quoted image]
Damn that looks good and a cute dog
Quoted from bayoubilly70:Lamb shanks[quoted image][quoted image]
never done lamb shanks. crazy how much they shrink
Quoted from punkin:Rinsed for us poor people.
lmao nice
Quoted from mtn-:Borrowing a sous vide circulator from a good friend today, while Im waiting for the stuff I ordered to arrive.
Also found a local place that sells imported frozen brisket. Starts at 299 NOK (31 USD) per kilo though.. Ugh!
Any local butcher should be able to get you a brisket. You don’t need an imported one unless you are talking about corned beef. If that’s the case then make the corned beef and will be way less expensive.
Quoted from mtn-:We use "different" cuts in regard to parting out a cow here. I dont think it would be any less expensive if I would find a butcher able to supply me.
Worth a shot to check. I’m sure no parts go to waste. A whole brisket is huge
Quoted from Spyderturbo007:Wait, what is that?
Basically take a piece of bread. Cut a square in it. Butter both sides and once one side is toasted flip and crack an egg in the middle. I always put a little olive oil in the middle to help with sticking. Don’t forget to toast that square you cut out. That’s great for dipping in the yolk. I already took them out of the pan before I took the pic.
Quoted from TheMickster:Not really cooking stuff....but just making Giardiniera for friends and family..grew the peppers, and added everything else..[quoted image][quoted image][quoted image]
Dang that looks good
Quoted from jester523:Those look legit. Right now i only have a gas grill, but thinking of picking up a weber to grill more meats.
Check Craigslist, OfferUp, and letgo. People sometimes have them priced very cheap. Just look for bottom rot
Made some blueberry pancakes with bacon bacon cooked on my bacon toaster. Got it as a gag gift a couple years ago and I love it! Finished up with a coffee my daughter gave me yesterday. I can’t believe I’m drinking pbr for breakfast
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Quoted from punkin:Chilli salt is the in thing here.
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Fuck, looks like i can put food on a plate.
what a minute.....do I see what I think I am seeing????? Punkin didn't use a paper plate???? This is one messed up year!!!!
So have breakfast and dinner here breakfast was the bird in a basket but did a bagel and got fancy adding bacon and cheese to the top. Dinner was Monterey chicken
CCE474AF-67F2-48E3-8FEE-2098D612F744 (resized).jpegFC375293-DFF5-4DB8-90CF-7CAF987A1CA6 (resized).jpegC4F6E76C-3A76-4A77-BB33-23BAF2192523 (resized).jpegKiller prices. I was only able to grab two at .99 lb. cut one in half other in thirds. That one was 11lbs. Just the wife and I so just make smaller butts.
You should get you a smoker! Nothing like some good ole bark in a sandwich
Quoted from MightyGrave:Some impressions
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All in one day!?!?!? Daaaaammmmnnnnn 
You have to explain what some things are. Like on the stick, the wraps, etc
Ok. Here is my first crack a sous vide. I did pull a no no but had to. I put some of the sauce that it cooked in back on the shredded beef. Had meh flavor at first but then after adding the sauce, damn it was good. Just had to push it and just fell apart
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gotta keep those fingers clean!
That temp is fine jester. Just a tip for ya for next time. I do that temp for 5 hours. First three are nice heavy smoke. Pull and wrap them in tin foil. Cover them in parkay and light brown sugar. Then you are candying them. Pull out of tin foil and back on smoker for 15 mins to get sticky then sauce. Those look tasty though
Ok so that was a half of pork shoulder sliced pretty thin. Then used this marinade in pic. Wife can’t have onion or garlic so have to leave out. On offset smoker for 4-5 hours at 225-250. I did 5 hours this one. I put a big hunk of fat on the top and used a pineapple bottom for my stake. This one was the best I’ve done. Al pastor
Sorry for sideway pic. Won’t let me flip
CB68F1FB-B1C6-4343-8A96-661EC81E8D5D (resized).jpeg27A22152-DFE0-4234-BD47-142CD471F5CA (resized).jpeg5B9484B5-8C4E-43BB-85E9-0AAEEC0D182D (resized).pngso noticed lately this thread has been slowing down. are most of you out of quarantine? I have been working this entire time but was moved to working at home. I don't think I will be going back to normal for the rest of the year. So I guess you can say I am still in quarantine.
Quoted from Shredso:Gained 25 pounds quarantine cooking. Diet started Monday. Ha! Unless you guys want to see some diet food, I'm out for awhile.
Post it on here. Maybe we need ideas from it. I’ve lost 10lbs by not eating out so this has been good for me
Quoted from mtn-:punkin or anyone, ever tried doing pork cracklings / rinds (or wtf they are called) on a smoker? When I think of it, it must be the perfect snack.
I mean, temperatures are too low to make the pig skin crackle, but if smoked long enough at 120 celsius it should only require a hotair gun or good torch to crackle.
I love me some pork rinds. They are made by a lot of companies here in the states.
Quoted from tuffano:Very nice looking grilled corn Bax1. If you haven’t tried or heard of it, do a google/internet search for Mexican street corn. I was turned on to it a few years back and love it.
same spice but just haven't tried it with mayo yet. Just seems odd to me but will give it a shot.
Quoted from dirkdiggler:I've got a similar spice I use on chicken. Never thought of using it on corn but that grilled corn looks tasty. [quoted image]
It will be life changing!!!
Quoted from bssbllr:Do like funk-n-waffle in Syracuse in NY. they do a turkey dinner. Basically throw the stuffing in the waffle maker and add some turkey, mash, gravy and cranberry. Enjoy!!!!
now that sounds good!!!!
Quoted from mtn-:Smoked bratwurst today. Left them in for 90 or 130 minute or so, smoked with Juniper, at a relatively low temperature, 70-75 celsius.
Damn, good taste! Ate two, and will maks the swedish staple dish pyttipanna with the rest.
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Never thought about smoking with Juniper.
Quoted from guss:New toy[quoted image][quoted image]
That’s one hell of a new toy!!!!
Tried something different for dinner. Supposed to be lemon butter chicken but changed it up a little. Added white wine, coconut milk, fresh thyme and sage. Breaded the chicken and added parm. Not bad. Lemon was a little stronger than I would have like but I’d make again
Quoted from golfingdad1:Anyone have a go to rub or marinade for grilled shrimp , something I can soak in and brush on while grilling?
garlic, butter, parsley. brush on not a marinade. Tajin (chili, lime powder) sprinkle on then when done squeeze fresh lime on. any marinade you use will end up being acidic and will cook the shrimp before you put it on the grill.
Quoted from Shredso:I apologize if this is the 10th time I've posted ribs, it's a work in progress. I did 2 hours bare at 275 on the Traeger, then another hour wrapped in foil. They were at about 208F before saucing them, maybe a little overcooked? HowtoBBQRight recommended 202F IIRC. The bones pulled out easily and clean, but they weren't as tender as I would have liked. They were very thin compared to other ribs I've cooked. That is probably why they cooked so fast. I tried squishing them together before cooking, but there is only so much you can do. They were also a couple days past the recommended usage. That probably didn't help. I may try 250F next cook and keep a closer eye on them. Don't get me wrong, they were excellent. Just not quite perfect.
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Keep the rib porn coming!!! Just a suggestion. Once I get bone pull back, I wrap them in foil. Get the Long packet that way you can do some extra on the inside and steam them up. when I wrap mine, I use squeeze butter and light brown sugar. The ribs will steam more and break down that connective tissue that makes them tough.
Quoted from Spyderturbo007:That seems like a really fast cook to me for ribs, but I can't tell from the picture how thin they are. Mine are typically 4 - 5 hours from start to finish. Here is how I do them.
1. Remove the membrane from the back and trim off the fat.
2. Lightly coat with mustard on both sides and then hit them with whatever rub you like to use.
3. Throw on "High Smoke" which on mine is about 200 - 210 degrees.
4. Baste them (just the top) every 30 minutes with a mixture of 1/2c apple juice, 1/4c olive oil, 1/4c garlic red wine vinegar and 1c of water. You can touch up the rub at this point too but I only do that on the top.
5. At the 2h mark, pull them and wrap.
6. I wrap in 2 layers of aluminum foil and coat both sides with brown sugar, honey and a nice shot of Parkay
7. Back on the smoker at 225, meat side down until they are done. You'll see the pull back on the bones and if you grab two adjacent bones and twist them, they should almost pull apart. This is normally around the 200 - 204 degree mark. I just do it by feel now and don't bother to temp them. Mine typically need about 90 - 2h to finish once wrapped.
8. Unwrap them and throw them back on the smoker at 200 degrees for about 5 minutes to dry out a little
9. Brush them with sauce 2 times about 10 minutes apart
10. Eat!
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pretty much do mine the same way. Look great!!!
Quoted from dirkdiggler:What do you mean? Charcoal briquettes are the same everywhere as far as I know? It's the kind of fruit wood you use that infuses flavor. I like the stronger flavors like mesquite and hickory but my wife doesn't so I use apple wood mostly. Would like to find some peachwood chips for some pork chops and butts to try the flavor out. I see walmart has maple infused chips now. Tempted to try them also
I know wood is used to infuse flavor. Reason I asked is a buddy is telling me that the Uk and parts of Europe struggle getting decent charcoal. So was curious what guys in this thread use. I myself use lump. Wish Walmart still carried b&b. Have to settle for royal oak now. To me, royal oak seems as if they charred palettes and bagged them. B&b was chunks of logs
Breakfast was blueberry waffles. Dinner was fish tacos. Used this recipe for the most part. Turned out really good. https://www.atbbq.com/thesauce/chipotle-lime-fish-tacos/
Used mahi-mahi. Wife actually liked it and she’s not a fish fan
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Quoted from dirkdiggler:Anyone care to share their favorite marinade for chicken recipe? I've got a bunch of breasts for shiskabobs tomorrow. Thanks
If you have access to a salad dressing called garlic expressions. Highly recommended it. Or what kind of flavor profile are you going after?
This reminded me of Applebee’s fiesta chicken. Marinade was Greek yogurt, mayo, lime juice, garlic olive oil, taco seasoning, guijillo pepper. (Spelled wrong) saved some to dip in. Had some left over charred corn salsa to top it. Man it was good flavor.
84DA3FE1-821E-4176-8C7E-6EF15404C5C4 (resized).jpegQuoted from WonderMellon:Picked up a 2 pack of baby backs at Costco. Pulled out the Masterbuilt and let it cook while doing yard work. Came out awesome. My best ribs yet. [quoted image]
Those look pretty meaty for baby backs
Had to look up what lamachun is and sounds tasty. We have a ton of Mediterranean bakeries here and they make meat bread or cheese bread. That lamachun kinda sounds like the meat breads we can get. May have to try that this weekend
Quoted from mcluvin:Smoked then deep fried are the best f'n wings I've ever had. The place started cutting corners though and you could tell they weren't smoked long enough. When they did it right, they were f'n awesome. Home-made blue cheese dressing too.
I was thinking about frying them after but after doing yard work most of the day I said f it. Will do that next time for sure! Had a good 2 hour smoke on them. Very tasty!
1 week later
Haven’t made much that’s been picture worthy. Deseeded 5lbs of roasted hatch chili’s and bagged them up for freezing. Dinner was grilled mahi with pesto and 4 cheese risotto
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First one was with green onion and cilantro. Second is without
B31A61C1-3CA3-4786-8C18-B51A1693A856 (resized).jpegC7122EBA-D3BC-4A24-82C9-986E87EB0F16 (resized).jpegSimple chicken tacos. First time making homemade corn tortillas. A little thicker than store bought but awesome. Beer was killer too. If anyone has tips on tortillas please let me know
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1 week later
Quoted from mtn-:So, on a small vacation, borrowing a friends house to do some freshwater fishing and alot of drinking.
Snusdosa for size.
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Wtf kinda fish is that? Looks scary!
Quoted from mtn-:Fried black pudding with lingon berry.
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Black pudding is with pigs blood right?
Quoted from bintzknocker:Not sure if this is real or trolling. (How are they?)
I’d eat the shit out of those. Sounds like heaven to me
Quoted from DavidCPA:Oh they are real... real good. I do them on my smoker (Traeger). Trick is you brush with maple syrup. Here is a link if you want to check them out. https://www.meatchurch.com/blogs/recipes/bacon-wrapped-oreos
I am so going to make these! Just sound so tasty!!
1 week later
Quoted from dirkdiggler:I just stopped posting. Besides going in weekly for groceries, my wife and I are still. Highlights of the summer was going to Costco when I swapped Fishtales for high speed. Going again this Saturday when I go to pick up a couple games.
Been on a fries kick lately. Haven't had takeout/fried fries in what 8 months now? At least 3x a week we're oven baking fries. Olive oil, salt, parmesan cheese and parsley has been my go to.
Also I LOVE Irish nachos. Run a bunch of potatoes thru the mandolin and bake them till they're a chip. Add taco beef, liquid nacho cheese, tomatoes, onions, jalapenos, cheese. Layer it up and bake for a bit is absolute heaven.
I hear ya. My summer was working on projects at the house. Highlight was a fellow pinsider came to me to trade games. I slowed down on posting in here too. Need to come up with some new things. Going to have to do those Irish nachos now after your description.
Quoted from dirkdiggler:They had 11 lbs boxes on for $11 last week.
Dang that's a good price. I just made chicken soup last weekend with the left overs of my rotisserie chicken up above.
My first thanksgiving dinner. Made way to much since it was just me and the wife. No one else made thanksgiving dinner?
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1 week later
Quoted from Shredso:Frank's sweet chili is amazing! I haven't bought it recently because I'm trying to cut back on sugar, but the diet is cancelled until next year. Maybe I'll grab some. What are you using for a rotisserie?
I have a faberware that I got from Craigslist. Lady bought multiple back in the day and never used this one
1BE8014E-8093-47C7-8117-50930CCCA0E1 (resized).jpegQuoted from bssbllr:When I was younger I made it Buddys pizza in Detroit. It was good 30 years ago.
Buddy's is still the same today. good stuff!!!
Parents bought me a meat grinder for Christmas. Thought I’d give it a try today and made breakfast sausage
1860EDB0-5F2B-457E-9095-52BD39342F8F (resized).jpeg2E770209-5741-4CA9-A0EA-81690426B281 (resized).jpeg6B7F3D7E-00A0-4CC4-9E5E-AAF67F8B4FE1 (resized).jpeg9E230BD3-A92C-452F-B315-4D98A718A075 (resized).jpegF90F6A44-DFC1-4195-AC58-E6A81DD94843 (resized).jpegNow that is a slope I am willing to slip down! I really want to make some smoked sausage when it gets warmer out. I do have a fridge in the garage to age stuff so this is going to be fun this spring. Been wanting this for a while since wife can’t have onion or garlic, can’t have any store bought sausages. Any tips you have I will take! Do you use carrot fiber in yours?
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
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
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!
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
1 week later
Quoted from punkin:Chicken chip sandwiches.
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Where’s the chicken? Looks like a chip sandwich lol
Quoted from bayoubilly70:@Woolgoolga Those prawns grilling look fantastic! I'd love to try squid that way
I’d love to try some of those prawns!
This is a thread to show what you’ve been cooking and share some recipes if anyone is interested. No need to muck this one up. I’ve made some stuff that others have posted and have had fun posting some of my new cooks. Punkin has posted a lot of good stuff and has given me good ideas for future cooks. This is a no bashing thread and amateurs are encouraged. Let’s keep it that way please!
Listen. Both of you stop being dicks to each other, shake hands, have a beer, and get back to cooking some good shit!
Yes I’ve had a couple good beers already. This thread is to bring us together in cooking. Not to have a pissing match
super simple. 1lb of ground beef. Brown and mash up the beef. Add frozen mix veg. I had beef broth left over from last weekends pot roast. added about half cup then added 3 tbs of flour. basically making a gravy. just enough to have the veg and meat sticking together. make homemade mashed potatoes. I put a layer of cheese between the ground beef and taters. Yesterday I used white cheddar and swiss. Use slices, shredded just goes all over. add taters on top and then bake at 350 for 30 mins or until taters have a light browning on top.
Quoted from djreddog:Ahhh you made Cottage Pie! That's what I make as well and it looks extremely similar to your final product. Such a great easy meal to make! Shepherds pie is made with lamb.
True. This was the poor mans shepherds pie
Quoted from MattS:Picked up a new toy, Ooni Koda 16. Makes amazing Pizza, fast. This was done in about 90 seconds.
Going to try steaks in it next....
[quoted image][quoted image][quoted image]
If I only had the room for another gadget
Quoted from bssbllr:Marijuana is not drugs IMO.
Nope 
that’s medicine
Quoted from mcluvin:Think I'm gonna do this. It looks much better than Costco Shepherd's Pie, which I do like. Thanks!!
Super easy. Just takes some time due to cooking everything, put it together, then bake for 30 mins. You are just using the gravy as a binder. Don’t want it sloppy
Quoted from mcluvin:What size bag of frozen veggies per pound of ground beef?
Sorry, I didn't see this. I used a handful. didn't measure so probably a cup. just when I see that its enough and not to much lol
pic
Quoted from waldo34:My wife is gf. How was it? Can I get the recipe?
If you get the right gf stuff, you wouldn’t even know. My wife can’t have onion or garlic either so I have to make my own sauce. The sauce is easy. For the lasagna I use 1lb ground beef, once browned add two big cans of crushed organic tomatoes, and herbs. I use probably 2 tbs of basil and oregano and 2-3 bay leaves. Simmer for 2-3 hours on low. At the end add 1-2 tbs of sugar to cut the acidity. If you get the barilla gf lasagna noodles it has a recipe on the box to assemble. Layer of sauce then noodles then ricotta then sauce and repeat. I wilted about 4 cups of baby spinach with garlic infused olive oil and after chopped added to the ricotta. Top layer I used mozzarella provolone mix and also a bag of Sargento Italian mix. So yeah 2 bags of cheese but needs it. Cover in foil bake at 425 for 40 mins. Uncover and go another 20 mins. The garlic toast is canyon bakery gf white bread. Best one I’ve found yet. Brush on garlic olive oil and toss in oven till toasted
Lmao well technically my wife is my girlfriend. But yes it’s an allergy. Mine has to be in what’s called a low fodmap diet. It eliminates any food that ferments in your stomach. Gf is gluten-free. This diet also limits a lot of veggies and other things. No garlic or onions has been tough to find a replacement but can do garlic infused oils or green onion but just the green part. Been tough but have been able to come up with some tasty meals
Quoted from mtn-:Sorry to hear that. I hope everything goes well. If she wants to try a Norwegian speciality, I could send some pinnekjött to you, my treat.
What is pinnekjott?
Quoted from mtn-:Basically cured, dried and sometimes smoked pieces of lamb or sheep rib that you first soak in water for 24-30 hours and then you steam boil them for a couple of hours. And I prefer to finish them off in a iron pan for maillard effect.
Sounds like it would be tasty but I don’t think meat can be mailed to the states. Would probably get confiscated
Quoted from mtn-:Ah, too bad.
I really appreciate the offer brother. just send some pics and a recipe and I will see if I can make it.
Quoted from punkin:Fish and chips again.
[quoted image]
Where's the fish?
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