(Topic ID: 265617)

Quarantine cooking thread

By Sputnik

3 years ago

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  • 2,416 posts
  • 126 Pinsiders participating
  • Latest reply 3 months ago by punkin
  • Topic is favorited by 30 Pinsiders


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    #39 3 years ago

    This is a Zuppa Toscana rip off recipe we've been making for years. Chicken broth, heavy cream, onion, kale, spicy Italian sausage, and red potatoes. Pair with a baguette and you are good to go...

    zupa (resized).PNGzupa (resized).PNG

    #121 3 years ago

    I thought there would be more pics of newly purchased Blackstones today.

    #126 3 years ago
    Quoted from oPinsesame:

    You guys sure are fancy. Just some franks and beans for me.

    Your range looks kinda fancy to me.

    #155 3 years ago
    Quoted from dirkdiggler:

    I was at Walmart today and they have a compact Blackstone flattop for $119 cdn. Says it cooks 9 chicken breasts, 9 pancakes, etc...
    How much are the large ones with legs?

    Search Blackstone here...


    They pop up on walmart clearance pretty often. There is a 17" tabletop that's been as low as $50. They also have a 22" with legs that was recently $97. Some stores have a 36" pro model (last year's model) for as low as $150.

    #165 3 years ago
    Quoted from bssbllr:

    I’m not from the south so I may not know. I would say chicken , bbq sauce and some crazy green looking stuff I have know idea. Could you explain.


    3 weeks later
    #553 3 years ago
    Quoted from mtn-:

    A beautiful plate. A really dirty burger, inside a coffe filter. Its 01:30 nighttime here and Im somewhat drunken.
    [quoted image]

    If that's a laptop under your burger, please be careful with your drink Burger looks good!

    #585 3 years ago
    Quoted from Bax1:

    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.

    Hit it with some ozium.

    #602 3 years ago
    Quoted from djreddog:

    Here we go!!! Wish me luck![quoted image]

    I'd put a little more foil or a big baking sheet underneath. I overfilled some au gratin potatoes once and made a god awful mess. Good luck!

    #609 3 years ago
    Quoted from djreddog:

    [quoted image]

    I'm glad it didn't overflow. It looks really good!

    1 month later
    #822 2 years ago
    Quoted from Bax1:

    Ok sous vide guys. I can pick up a used anova with the bucket and cook book for $40. Said they didn’t use it much. Is it worth getting?

    You can always use it to quick thaw meat or chill beers...

    #828 2 years ago
    Quoted from Bax1:

    Ok so I need to know how to chill beers with this?

    Set the Anova to the lowest temp so the heating element doesn't come on then dump some ice in the water. The constantly circulating icy water will quickly chill the beer.

    #845 2 years ago
    Quoted from Shredso:

    I thought you were kidding, ha! I wonder if adding salt to the water would damage the anova?

    I've never added salt, but it should help. Not sure if it would corrode the Anova? Avoid crushed ice as it can get caught in the impeller.

    #888 2 years ago
    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!

    No brisket is worth that price to me. I like it, but damn! Sous vide should be hard to screw up, but you can spend hours smoking a brisket and end up with something akin to beef jerky if you mess it up. Good luck!

    #899 2 years ago
    Quoted from punkin:

    Yes, it's a very nice countertop. What is that pattern called?

    I think it's Indian Red Granite.

    #938 2 years ago
    Quoted from Shredso:

    Variation on the Toad in a Hole. Core out the bagel hole a little, kerry gold in the cast iron, crack an egg in the hole.

    I'm gonna try this with an Everything Bagel.

    #940 2 years ago
    Quoted from dirkdiggler:

    We're 3/4s drunk and I just warmed up the leftover pork stir fry from the other night. Dabbled a bunch of Frank's hot sauce on it. Wife came over and had a bite and asked, "What the fuk is wrong with you? Hot sauce on rice?" I'm like Hell Yeah! Now I want to cook some Mr. Noodles. Lol

    Find you some of this....


    #946 2 years ago
    Quoted from mtn-:

    Im a believer now.
    After 24h at 54 degrees, this was the result after searing. Very good. Ofcourse, I miss the smoky taste from doing it on a smoker, and next time I'll probably go at 52 or 50 degrees.
    I like how well the garlic taste was distributed evenly through the meat. And a damned cheap piece of meat, it was. [quoted image]

    Another plus is the fat bits stay soft using sous vide. I hate biting into a tough piece of fat on a steak.

    #977 2 years ago
    Quoted from mtn-:

    These are the Norwegian prices, for fresh meat, in USD, per kilo
    Chicken breast: 12.80
    Entrecote: 28.86
    Frozen shrimp 60/80: 10.39
    Pork knuckle: 7.02
    And to finish the insane price list, the cheapest 0.5l beer is 2.5 USD. For one can.

    I would gladly pay those prices to have the benefits you have. I’d be eating a lot of shrimp for sure.

    #983 2 years ago
    Quoted from mtn-:

    Thank you, I stand humbled.

    I'm sorry. I'm not trying to be a dick, but we've all got to look at the entire picture and not just focus on the parts that suck. I have to remind myself every day.

    1 week later
    #1087 2 years ago
    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.

    I love elotes, especially grilled. Even for regular old grilled corn, I always add some Tajin. It's a great seasoning.

    amazon.com link »

    Quoted from Bax1:

    same spice but just haven't tried it with mayo yet. Just seems odd to me but will give it a shot.

    I don't want to know how many calories or days worth of salt an elote contains, but they are good. I think they add some sour cream to the mayo as well.

    #1118 2 years ago
    Quoted from Shredso:

    It's my understanding that almost all the shrimp is frozen on the boat when it's caught, and the stuff they sell as "fresh" in the grocery store is just stuff they thawed, who knows how long ago. I've always run cold water over the frozen shrimp while peeling and they are basically thawed by the time you get around to cooking them.

    Unless you are getting some locally caught shrimp, that's my understanding as well. I dump frozen prawns into a boiling pot of water with a Zatarain's seasoning packet. ~4 minutes later they come back out done. That's been the easiest, most consistent method of cooking them for me.

    #1151 2 years ago
    Quoted from mtn-:

    [quoted image]
    Its what we call pyttipanna, its fried sausage/potatoes/onion. Often eaten with fried eggs and canned beets. Served on a paper plate,since the dishwasher needs to be emptied.

    If you ever go to Vegas, try the breakfast skillet at Ellis Island. It's nearly the same thing.

    #1161 2 years ago
    Quoted from punkin:

    Scrambled eggs has cream.

    I think maybe his has too much cream I've done scrambled eggs with milk, water, and sour cream. I can't say one is any better than the other to me. Whisking the shi* out of it makes a diff though. And gotta have butter.

    #1163 2 years ago

    I've got to try this....

    #1187 2 years ago
    Quoted from punkin:

    Sous vide garlic prawns and buttered herb potatoes.

    I never considered sous vide for prawns. Gonna have to try that. Have any of you brined prawns in salt and baking soda? The baking soda supposedly alters the pH and improves taste and texture.

    #1196 2 years ago
    Quoted from tracelifter:

    Blueberry pie and three meat patties.
    Bone apertit.[quoted image]

    So what's that 4th patty made of?

    2 weeks later
    #1266 2 years ago
    Quoted from Bax1:

    Smoked then grilled chicken wings.

    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.

    1 month later
    #1328 2 years ago
    Quoted from dirkdiggler:

    Harvest time so I made 6 litres of chili. 2 kinds of hot peppers, 2 kinds of tomatoes, 3 red onions, green peppers and corn all from our garden. Couple cans of kidney beans, some spices, a can of beer and 5 hours on the stove
    [quoted image]

    So the pot goes in the cornbread?

    2 months later
    #1448 2 years ago
    Quoted from dirkdiggler:

    Anyone has a air fryer? If so, how do you like it? Black Friday deal had it under $50
    [quoted image]

    The square ones are better for fitting more food and I'd suggest a minimum of 6 quarts. They are great for reheating leftover pizza. I actually prefer air fried pizza.

    1 month later
    #1541 2 years ago
    Quoted from tuffano:

    I’ll admit I was no more than 15 feet away with nothing but the oven between the thermometer and charger-base station, and my iPhone so will see how far I can push it next cook.

    If I ever buy another wireless thermometer, it will be wifi.

    2 months later
    #1711 2 years ago
    Quoted from Bax1:

    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.

    Think I'm gonna do this. It looks much better than Costco Shepherd's Pie, which I do like. Thanks!!

    #1713 2 years ago
    Quoted from Bax1:

    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

    What size bag of frozen veggies per pound of ground beef?

    1 week later
    #1752 2 years ago
    Quoted from golfingdad1:

    Damn....out of Propane on the Flat Top Blackstone .
    [quoted image]

    If you want a cheap spare, grab the next rusted out propane tank your neighbor leaves on the curb. Wal-mart will take them as a refill exchange.

    #1756 2 years ago
    Quoted from Shredso:

    I learned this the hard way years ago. Bought a new grill and a new propane tank, went to get it filled at Lowe's. I realized it was an exchange when they handed me a full rusty old one. Lesson learned, oh well.

    Yeah, once you’ve got a good tank, better to get them refilled. I usually have good luck scoping out the tanks beforehand and asking to pick the one I want. Always check the date on the collar. They have to be recertified every few years or places won’t refill them.

    #1759 2 years ago
    Quoted from tuffano:

    I actually thought it was a stroke of genius when they came out with the propane tank exchange years ago in my area. Personally it gave me many more places to pickup a full tank 7x24x365 along with no more waiting for the high school kid at the gas station to fill your empty. A win, win, win, with no issues or problems with the 100 or so tanks I’ve received in the exchange so far.

    When you do that exchange, they aren't really giving you a full tank. Blue Rhino gives you a 3/4 full tank as do most others. I love it for exchanging a rusted out tank, but I'd hate to exchange a brand new empty for some of the tanks I've received.

    1 week later
    #1791 2 years ago
    Quoted from Spyderturbo007:

    I pretty sure it isn’t. I just checked the smoker thermometer to make sure I wasn’t running cooler than it reported and it’s right on. Checked the brisket in a different place with my calibrated Thermopen, same reading as the probe that’s in it now.
    I think I’ve just hit the longest stall ever. I’m considering pulling it, wrapping in foil and kicking up the temp to 275-300. But for now, I’ll just have a piece of pizza while I wait and see.

    I'd be tempted. That cut looks like mostly flat. I like brisket, but pork but is so much cheaper, quicker, and way more forgiving....

    Good luck!

    1 month later
    #1856 2 years ago
    Quoted from punkin:

    Can't help but think that sliced sausage originated as a shared food. A communal plate where each had his own fork/chopsticks/toothpick to retrieve the tasty little sausage slices of smoky pork wonderment.

    I'm with you. I prefer to serve my sausage whole. No knives...

    Been to Sydney lately??


    1 week later
    #1875 2 years ago
    Quoted from Bax1:

    Daughter dropped off my birthday present last weekend. Steal made insert fits perfectly in my weber. Made bacon smash burgers for first cook

    That's the way to do it! Do you know how much they run?

    #1877 2 years ago
    Quoted from Bax1:

    She got me the insert, tools, and carrier. I think she spent 180-190ish. I told her not to but she wanted to spoil me this year

    Oh wow! It's a cool idea though. Definitely saves space.

    1 week later
    #1902 2 years ago
    Quoted from mtn-:

    Love beercan chicken. If you look at the first picture in the post it looks like alien skulls with eyes and mouth

    Hell, it kinda looks like a Predator...

    #1908 2 years ago
    Quoted from dirkdiggler:

    Never took pics but we cooked a 14 lbs turkey yesterday. Turkey is the one food that I like better the next day. Turkey sandwiches, casseroles, etc.. Can't wait to make a bunch of turkey noodle soup

    I like turkey, but what I really like are the sides that go with it. I can't eat those more than once or twice a year though.

    #1922 2 years ago

    I grilled Ribeyes today. Sorry, no pics. They were good though. Costco and Sam's steak prices are through the f'n roof (~$13/lb for Choice Ribeye). Grocers have to plan their adds months in advance (Publix ~$8/lb for Choice Ribeye). If you see a deal, stock up because steak prices are going up.

    #1939 2 years ago

    Pickle juice brined chicken. We grill it, but you can also fry or whatever. It’s pretty good....

    2 months later
    #2071 1 year ago
    Quoted from mtn-:

    A Swedish classic. Korv Stroganoff.

    That kinda looks like butter chicken. Is it spicey?

    #2085 1 year ago
    Quoted from punkin:

    Carrots are one of the real treats from the garden if you are used to water flavoured supermarket varieties. Kids will eat them straight out of the dirt.

    We use them in meals as a potato substitute. They are nearly half the calories.

    #2090 1 year ago

    I made a batch of Chicken Tikka Masala today. Most of the curry sauces and pastes I find in the grocery are pretty weak. Sukhi's (you can find on Amazon) is very good and very inexpensive if you buy the big bag. I smoked, then grilled the chicken this time and it really kicked the flavors up a notch.

    chickentikka (resized).PNGchickentikka (resized).PNG

    2 weeks later
    #2137 1 year ago
    Quoted from dirkdiggler:

    Giant pot of chili on the stove
    [quoted image]

    I want to do this, but 90 degrees and 100% humidity ain't the right weather for it. It will eventually be here though.

    #2142 1 year ago
    Quoted from dirkdiggler:

    You could always use a crock pot and put it in the garage, basement, deck, etc... I cooked the meat and onions early so it's just simmering and not making too much heat. Made too much to fit in the crock pot. Wife wasn't pleased when I started it this morning.

    I do make it in a crock pot. It's just the weather. Chili when it's hot just doesn't feel right. For me, it's a cooler weather meal.

    Quoted from jester523:

    This is pretty much what I eat most days. A meat and two veggies. I need to start getting more creative...

    That's the sort of thing I eat to keep the weight off. Flavor it right and you don't feel like your missing out on anything. When I get creative, I start gaining weight.

    #2149 1 year ago
    Quoted from jester523:

    She is not. I didn't know what that is, but I asked her and she said for IBS or gut issues? She just feels better when she doesn't eat certain things. My diet is close to hers for convenience reasons, but I still eat whatever I want, we just don't have lots of those ingredients in the house. It can make cooking feel like a grind sometimes though, and I miss the days where i could just order a pizza for dinner...

    Grilling, smoking, getting creative with spices all add flavor without calories…

    #2152 1 year ago
    Quoted from dirkdiggler:

    A friend of my wife's dropped off a bag of fresh cucumbers the other day. We have lots of pickles still, so we made relish. Lots of work. Few hours prep yesterday to soak overnight then a few hours today.
    [quoted image]

    That's cool! I've been wanting to try making my own pickles after buying some Grillo's pickles. They were so much better than Vlassic.

    6 months later
    #2355 1 year ago
    Quoted from punkin:

    $100 worth of prawns destined for panko/coconut.

    I just bought 4 pounds of U-15 Shrimp for ~$32 at Costco. How much does a decent Ribeye cost ya?

    #2357 1 year ago
    Quoted from punkin:

    Bear in mind that 5 years ago i was inland where beef, chicken and pigs are king. I'm now less than 1/2mile from the beach where the seafood is cheap and fresh.

    Well the seafood is probably a lot better for ya. I miss eating steak multiple times a week, but it is probably better that I don't.

    Do you watch Aussie Gold Hunters? Our gold hunting shows are so fake, but I get Aussie Gold Hunters on some obscure channel. It appears a bit more genuine, though I'm really not sure...

    7 months later
    #2412 6 months ago
    Quoted from amkoepfer:

    and a good pinch of saffron.

    Saffron makes real Vanilla look cheap.

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