what did you cook today? (Page 121 of 125)
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Roast Chicken, Chicken Parm, Chicken Pot Pie in puff pastry, Sourdough Discard white Bread, and Salisbury steaks Attached File Attached File Attached File Attached File Attached File |
Because this is America, and when the dark lord of the old gods rises from the abyss, we just shoot him in the fucking face and go back to watching football.~ TexasRifleman1985
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Originally Posted By PlaymoreMinds: Roast Chicken, Chicken Parm, Chicken Pot Pie in puff pastry, Sourdough Discard white Bread, and Salisbury steaks https://www.ar15.com/media/mediaFiles/73829/RC_jpg-3720050.JPGhttps://www.ar15.com/media/mediaFiles/73829/CP_jpg-3720051.JPGhttps://www.ar15.com/media/mediaFiles/73829/CPP_jpg-3720052.JPGhttps://www.ar15.com/media/mediaFiles/73829/SDD_jpg-3720054.JPGhttps://www.ar15.com/media/mediaFiles/73829/SS_jpg-3720055.JPG Your dishes are always beautiful! I'm doing Salisbury Steak tonight, I doubt mine is as pretty as yours. 
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Sir RobertL, Charter Member of the Knights of Wonder
 Pics are from last week, but I made it again today. I'll call it Tacos de Cachete a la Veracruzana. Basically, beef cheek braised in a Veracruz-style - in this case, meaning with tomato, green olive, capers, onion, thyme, majoram, bay leaf, serrano, onion and garlic. Made the white corn tortillas, too (I just can't abide store-bought anymore). The good people of Veracruz would (probably) not traditionally top something like this with onions, cilantro and queso fresco (in fact - they'd use flat-leaf parsley and call it a day), but it's my damn taco, so neener-neener.  Veracruz cuisine always strikes me as leaning a bit more Mediterranean then what most of us associate with "Mexican" (the Spanish influence is abundantly obvious), which I really like and appreciate sometimes. Today, I made a pico de gallo and topped them with a little of that, which I liked even more. Didn't snag a pic of that one though, but...you know what pico looks like.
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And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
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Originally Posted By Jambalaya: Made some pizza dough yesterday. It came out pretty good, but pizza dough is really hard to nail down. I used Cento general purpose crushed tomatoes for the sauce (1st time with this brand) and that was a good choice. https://www.ar15.com/media/mediaFiles/80518/1000025082-3721791.jpghttps://www.ar15.com/media/mediaFiles/80518/1000025083-3721792.jpg When I want them crushed, I literally just pour the can into a bowl, and crush them by hand. 
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And I looked, and behold a pale horse: and his name that sat on him was Death, and Hell followed with him.
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Originally Posted By Subnet: https://www.ar15.com/media/mediaFiles/51536/IMG_2528-3719079.jpg Pics are from last week, but I made it again today. I'll call it Tacos de Cachete a la Veracruzana. Basically, beef cheek braised in a Veracruz-style - in this case, meaning with tomato, green olive, capers, onion, thyme, majoram, bay leaf, serrano, onion and garlic. Made the white corn tortillas, too (I just can't abide store-bought anymore). The good people of Veracruz would (probably) not traditionally top something like this with onions, cilantro and queso fresco (in fact - they'd use flat-leaf parsley and call it a day), but it's my damn taco, so neener-neener. Veracruz cuisine always strikes me as leaning a bit more Mediterranean then what most of us associate with "Mexican" (the Spanish influence is abundantly obvious), which I really like and appreciate sometimes. Today, I made a pico de gallo and topped them with a little of that, which I liked even more. Didn't snag a pic of that one though, but...you know what pico looks like. Looks great. Not sure if I said that in the other thread… I suspect the good people of Veracruz would eat the hell out of that and look for more. |
Not fly enough to be halal....
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Originally Posted By Subnet: I keep at least 4 big cans of their San Marzano whole peeled on hand at all times. They're not that much more than the other common grocery store offerings (unless you spring for the "Organic" ones - don't bother with that), but the improved flavor it not subtle. They really are very good, and these days, available just about everywhere - even WalMart. Which is nice. Allessi or Dell'Alpe (both legit D.O.P stamped and available near me) are arguably a bit better, but to my taste, it's actually pretty subtle when compared to Cento, and they're ~$6/can. Availability is a bit hit or miss too, on top of it. So nah. When I want them crushed, I literally just pour the can into a bowl, and crush them by hand. These would make a fantastic sauce base for pasta as well.I don't mind paying a little more for these vs del monte or whatever is cheap because I don't make pizza often and I don't mind buying better ingredients for something I'm going to make a couple of times a year. |
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Originally Posted By Subnet: I keep at least 4 big cans of their San Marzano whole peeled on hand at all times. They're not that much more than the other common grocery store offerings (unless you spring for the "Organic" ones - don't bother with that), but the improved flavor it not subtle. They really are very good, and these days, available just about everywhere - even WalMart. Which is nice. Allessi or Dell'Alpe (both legit D.O.P stamped and available near me) are arguably a bit better, but to my taste, it's actually pretty subtle when compared to Cento, and they're ~$6/can. Availability is a bit hit or miss too, on top of it. So nah. When I want them crushed, I literally just pour the can into a bowl, and crush them by hand. Originally Posted By Subnet: Originally Posted By Jambalaya: Made some pizza dough yesterday. It came out pretty good, but pizza dough is really hard to nail down. I used Cento general purpose crushed tomatoes for the sauce (1st time with this brand) and that was a good choice. https://www.ar15.com/media/mediaFiles/80518/1000025082-3721791.jpghttps://www.ar15.com/media/mediaFiles/80518/1000025083-3721792.jpg When I want them crushed, I literally just pour the can into a bowl, and crush them by hand. I keep a few cans of Cento San marzano tomatoes around at all times. There may be better, but they’re solid. |
Not fly enough to be halal....
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Originally Posted By Subnet: https://www.ar15.com/media/mediaFiles/51536/IMG_2528-3719079.jpg Pics are from last week, but I made it again today. I'll call it Tacos de Cachete a la Veracruzana. Basically, beef cheek braised in a Veracruz-style - in this case, meaning with tomato, green olive, capers, onion, thyme, majoram, bay leaf, serrano, onion and garlic. Made the white corn tortillas, too (I just can't abide store-bought anymore). The good people of Veracruz would (probably) not traditionally top something like this with onions, cilantro and queso fresco (in fact - they'd use flat-leaf parsley and call it a day), but it's my damn taco, so neener-neener. Veracruz cuisine always strikes me as leaning a bit more Mediterranean then what most of us associate with "Mexican" (the Spanish influence is abundantly obvious), which I really like and appreciate sometimes. Today, I made a pico de gallo and topped them with a little of that, which I liked even more. Didn't snag a pic of that one though, but...you know what pico looks like. |
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I made a big ol' cottage pie in my old Wagnerware Magnalite 4512 from the late 40's or early 50's. I forgot just how damn good they are. |
Liberals are a curious mix of communism and fascism, they want to destroy you but want to use your own money to do it.
I'm getting down to the last box, the others have all been destroyed...
I'm getting down to the last box, the others have all been destroyed...
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Big ass pot of Italian sausage and lentil soup. Freezing a bunch for later. Attached File |
q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
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Originally Posted By TxRabbitBane: I think I’m going to do a crawfish tail and andouille fried rice this week. It's this showing you've made before? Sounds interesting, but etouffee is so good...
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q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
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Originally Posted By CajunMojo: It's this showing you've made before? Sounds interesting, but etouffee is so good... Originally Posted By CajunMojo: Originally Posted By TxRabbitBane: I think I’m going to do a crawfish tail and andouille fried rice this week. It's this showing you've made before? Sounds interesting, but etouffee is so good... I’ve done something similar before. Just sounds good right now. Been a while since I made etoufee also… ah, decisions…. |
Not fly enough to be halal....
Made these Cowboy Kent Rollins pork chops again. This time I did not use an entire can of chipotles in adobo per his recipe. I shook in about 1/4 to 1/2 teaspoon of chipotle powder and about a 1/4 tsp of chili powder into the relish instead of the chipotles. My much less heat tolerant family likes this better. 
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Originally Posted By RobertL: https://www.ar15.com/media/mediaFiles/67156/IMG_2080-3720623.jpg  
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Because this is America, and when the dark lord of the old gods rises from the abyss, we just shoot him in the fucking face and go back to watching football.~ TexasRifleman1985
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Originally Posted By PlaymoreMinds: Hey now. That's damn pretty. Originally Posted By PlaymoreMinds: Originally Posted By RobertL: https://www.ar15.com/media/mediaFiles/67156/IMG_2080-3720623.jpg 
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SAF Life Member-GOA Life Member-JPFO Charter Member-MSF Life Member
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Sir RobertL, Charter Member of the Knights of Wonder
FPC Member-VCDL Member-BFA Member-NRA Benefactor Life Member
Sir RobertL, Charter Member of the Knights of Wonder
Picked up two cheap chunks of corned beef brisket. Rinsed, added coriander and fresh ground black pep. Smoked.   I made slaw, added swiss, Russian dressing and here it is, already took a few bites before I remembered to take a pic:  I also threw in a pork loin for the wife:  |
Preferred pronoun: MARINE
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Originally Posted By thebomber: I made some pork Pad Kra Pao last night. https://hosting.photobucket.com/09263cc2-61a9-456d-8761-389f4239abf1/e9647515-2ddc-4f71-a98b-816eb37a3934.jpg?width=1920&height=1080&fit=bounds" target="_blank">https://hosting.photobucket.com/09263cc2-61a9-456d-8761-389f4239abf1/e9647515-2ddc-4f71-a98b-816eb37a3934.jpg?width=1920&height=1080&fit=bounds That looks like fire 
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| I'm going to be smoking a Salisbury steak. Hamburger mixed in a box of stovetop stuffing. Box of onion soup mix, onions Worcester sauce. Make it into a loaf smoke it two hours at 225. Put it in an aluminum tray with brown gravy and mushrooms over the top. Put it in the oven for an hour. I'm bringing it to a church dinner end of the month. |
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Quick and dirty non-traditional fish tacos. Made a dressing with 50/50 mayo and sour cream and added some ranch dressing mix, chipotle powder, garlic powder and cumin. Made fresh pico with roma tomatoes. Shredded a few leaves from a small cabbage. Used off the shelf corn tortillas. Healthy dash of Tapatio to finish them. Just used some breaded fish fillets made in the air fryer. I was blown away by how good these are. They aren't authentic, but I don't care. 
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Originally Posted By TxRabbitBane: https://www.ar15.com/media/mediaFiles/69531/IMG_1055-3734090.jpg Cajun fried rice, LOL Crawfish tails and andouille. I would murder that!
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SAF Life Member-GOA Life Member-JPFO Charter Member-MSF Life Member
FPC Member-VCDL Member-BFA Member-NRA Benefactor Life Member
Sir RobertL, Charter Member of the Knights of Wonder
FPC Member-VCDL Member-BFA Member-NRA Benefactor Life Member
Sir RobertL, Charter Member of the Knights of Wonder
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Big pot of jambalaya yesterday. Attached File Attached File |
q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
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Originally Posted By thebomber: Lamb chops, orzo and bok choy https://hosting.photobucket.com/09263cc2-61a9-456d-8761-389f4239abf1/c1dd72e5-8783-4fd5-b785-ced5f6d360a5.jpg?width=1920&height=1080&fit=bounds" target="_blank">https://hosting.photobucket.com/09263cc2-61a9-456d-8761-389f4239abf1/c1dd72e5-8783-4fd5-b785-ced5f6d360a5.jpg?width=1920&height=1080&fit=bounds Originally Posted By thebomber: Lamb chops, orzo and bok choy https://hosting.photobucket.com/09263cc2-61a9-456d-8761-389f4239abf1/c1dd72e5-8783-4fd5-b785-ced5f6d360a5.jpg?width=1920&height=1080&fit=bounds That's a hell of a hang fire.
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God will not look you over for medals, diplomas, or degrees – but for scars
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Originally Posted By SecretSquirell: That's a hell of a hang fire. Worth it. Nice looking chops. |
q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
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Biscoff hi-protein Cheesecake cups Attached File Chicken Cordon Bleu and a Soudough Loaf Attached File Attached File Sourdough discard apple cake and Seared pork chops with risotto and spinach sauteed in olive oil and garlic Attached File Attached File |
Because this is America, and when the dark lord of the old gods rises from the abyss, we just shoot him in the fucking face and go back to watching football.~ TexasRifleman1985
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Crawfish etouffee and sauteed crab claws. Cooked yesterday, pic is the leftovers I had for lunch. Attached File The claws were prettier yesterday but still tasted just as good. |
q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
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Attached File Attached File |
q3131: I can enjoy necrobeastialexhibitionism as much as the next guy, but homonecrobestailexhibitionism is just plain sick.
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
Tomislav:If you truly love something, you need to shoot it, then set it on fire. (And then post pics!)
كا
