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Posted: 10/5/2024 3:24:03 PM EDT
[Last Edit: thebomber]
[#1]
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Posted: 10/5/2024 8:52:58 PM EDT
[#2]
Aside from the fungus on the side, that looks fabulous!
  
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Posted: 10/5/2024 9:19:11 PM EDT
[#3]
Maine style fish chowder. (Fresh haddock)
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Posted: 10/6/2024 9:48:55 AM EDT
[#4]
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Posted: 10/6/2024 10:40:51 AM EDT
[#5]
 Baguette, parm, egg, Italian long hot, EVO |
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Posted: 10/6/2024 8:03:46 PM EDT
[Last Edit: AZNetEng]
[#6]
Breakfast for dinner. Scrambled eggs with hashbrowns and sausage gravy and a sole biscuit.
We are getting ready to hit the road so I've been meal prepping for the week of travel. The rolling kitchen...  Tuna noodle, taco meat, and jambalaya for our dinners Tuesday, Wednesday and Thursday night. We land Friday and I'll make some pad thai for dinner. The breakfast we ate tonight was leftovers from the casserole I made for road breakfasts this week.  It's become my wife's favorite breakfast, though she likes pretty much whatever I make. |
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Posted: 10/6/2024 8:11:40 PM EDT
[#7]
Quote HistoryOriginally Posted By Cincinnatus: https://www.ar15.com/media/mediaFiles/285/image-3341981.jpg Baguette, parm, egg, Italian long hot, EVO I like the dish, but a half eaten meal pic, sucks.. 
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Posted: 10/7/2024 6:10:23 PM EDT
[#8]
Quote HistoryOriginally Posted By JoseCuervo: I like the dish, but a half eaten meal pic, sucks..
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Posted: 10/7/2024 6:12:33 PM EDT
[Last Edit: Cincinnatus]
[#9]
More Iberian Duroc Pork Chops and random stuff from the garden…
  
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Posted: 10/7/2024 6:57:19 PM EDT
[#10]
Quote HistoryOriginally Posted By Cincinnatus: More Iberian Duroc Pork Chops and random stuff from the garden… https://www.ar15.com/media/mediaFiles/285/FD562F01-57A5-4EE9-9A33-41679CE302D4-3343203.jpghttps://www.ar15.com/media/mediaFiles/285/90924CAA-4BAA-452A-865F-D06CB016C440-3343204.jpg https://www.ar15.com/media/mediaFiles/285/image-3343206.jpg Looks awesome! |
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Posted: 10/7/2024 7:58:28 PM EDT
[Last Edit: Cincinnatus]
[#11]
You gotta pick the dark, marbled ones.
They are fantastic. Tried cooking them with rosemary and scotch bonnet peppers. Not bad |
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NC, USA
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Posted: 10/8/2024 6:14:26 AM EDT
[#12]
Quote HistoryOriginally Posted By AZNetEng: Breakfast for dinner. Scrambled eggs with hashbrowns and sausage gravy and a sole biscuit. We are getting ready to hit the road so I've been meal prepping for the week of travel. The rolling kitchen... https://www.ar15.com/media/mediaFiles/430646/1000002050-2887918.jpg Tuna noodle, taco meat, and jambalaya for our dinners Tuesday, Wednesday and Thursday night. We land Friday and I'll make some pad thai for dinner. The breakfast we ate tonight was leftovers from the casserole I made for road breakfasts this week. https://www.ar15.com/media/mediaFiles/430646/1000000997-3282866.jpg It's become my wife's favorite breakfast, though she likes pretty much whatever I make. hell yea brother! I sort of want to cruise one of those for a year when I retire. |
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NC, USA
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Posted: 10/8/2024 6:18:23 AM EDT
[#13]
Quote HistoryOriginally Posted By thebomber: Thanks! I enjoy making pasta. Is the Kitchen aid attachment? If yes, have you had good luck with it? I'm not him of course but I have a knock off brand that works okay but if I could do it again, I'd probably spring for the kitchen aid one. the one I have is plastic housing with metal rollers. Kitchen aid seems better built. I started with the hand crank Marcato which we still have and is great but the ease of the kitchen aid is a no brainer IMO. |
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Posted: 10/8/2024 8:19:23 AM EDT
[#14]
Quote HistoryOriginally Posted By Cincinnatus: You gotta pick the dark, marbled ones. They are fantastic. Tried cooking them with rosemary and scotch bonnet peppers. Not bad Where do you find Iberico pork? I really want to try some now. |
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Posted: 10/8/2024 11:28:25 AM EDT
[#15]
Quote HistoryOriginally Posted By CajunMojo: Where do you find Iberico pork? I really want to try some now. Quote HistoryOriginally Posted By CajunMojo: Originally Posted By Cincinnatus: You gotta pick the dark, marbled ones. They are fantastic. Tried cooking them with rosemary and scotch bonnet peppers. Not bad Where do you find Iberico pork? I really want to try some now. Niman Ranch |
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Posted: 10/8/2024 6:21:06 PM EDT
[#16]
Quote HistoryOriginally Posted By DV8EDD: hell yea brother! I sort of want to cruise one of those for a year when I retire. Quote HistoryOriginally Posted By DV8EDD: Originally Posted By AZNetEng: Breakfast for dinner. Scrambled eggs with hashbrowns and sausage gravy and a sole biscuit. We are getting ready to hit the road so I've been meal prepping for the week of travel. The rolling kitchen... https://www.ar15.com/media/mediaFiles/430646/1000002050-2887918.jpg Tuna noodle, taco meat, and jambalaya for our dinners Tuesday, Wednesday and Thursday night. We land Friday and I'll make some pad thai for dinner. The breakfast we ate tonight was leftovers from the casserole I made for road breakfasts this week. https://www.ar15.com/media/mediaFiles/430646/1000000997-3282866.jpg It's become my wife's favorite breakfast, though she likes pretty much whatever I make. hell yea brother! I sort of want to cruise one of those for a year when I retire. |
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Posted: 10/9/2024 4:50:47 AM EDT
[#17]
Quote HistoryOriginally Posted By DV8EDD: I'm not him of course but I have a knock off brand that works okay but if I could do it again, I'd probably spring for the kitchen aid one. the one I have is plastic housing with metal rollers. Kitchen aid seems better built. I started with the hand crank Marcato which we still have and is great but the ease of the kitchen aid is a no brainer IMO. I have the Kitchen Aid one and I can't get it to work at all so I use my hand crank which actually works great. |
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Posted: 10/9/2024 6:18:21 PM EDT
[Last Edit: Annarchy]
[#18]
2 days ago I made 16 egg rolls.
 Attached FileHe ate 7, I had two, a customer had one and asked for The recipe I used Except I added onion & thin sliced pork when I stir fried the ingredients. Vacuumed sealed 6 today for his quick meals while I’m in TX taking care of his 93 yo mom.  Attached File Attached FileTonight is the steak, I BBQ’ yesterday, when I cooked a few burgers on the grill, sliced/diced the meat, diced potatoes, boiled and am going to make hot green chili beef & potato burritos, with home made Mexican beans & rice, in order to take 35, one cups of bean soup, strained, & frozen in bags, for MIL. The strained beans are refried beans for us. |
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Posted: 10/9/2024 6:36:12 PM EDT
[#19]
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Posted: 10/9/2024 7:25:07 PM EDT
[#20]
Quote HistoryOriginally Posted By thebomber: Picked up some chanterelles at Costco and supplemented them with button mushrooms. I wish I had some parsley to add a pop of color. It was fantastic. https://hosting.photobucket.com/09263cc2-61a9-456d-8761-389f4239abf1/3fc5876f-e7a3-4f62-9045-40d3c6693920.jpg?width=960&height=720&fit=bounds" target="_blank">https://hosting.photobucket.com/09263cc2-61a9-456d-8761-389f4239abf1/3fc5876f-e7a3-4f62-9045-40d3c6693920.jpg?width=960&height=720&fit=bounds https://hosting.photobucket.com/09263cc2-61a9-456d-8761-389f4239abf1/efc16d25-5f84-4a53-a8eb-2ae19a65b50b.jpg?width=960&height=720&fit=bounds" target="_blank">https://hosting.photobucket.com/09263cc2-61a9-456d-8761-389f4239abf1/efc16d25-5f84-4a53-a8eb-2ae19a65b50b.jpg?width=960&height=720&fit=bounds Damn, that looks delicious. My wife won't even entertain mushrooms, so I rarely have any. 
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Posted: 10/9/2024 8:10:43 PM EDT
[#21]
Chanterelles are awesome. Good work.
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Posted: 10/10/2024 1:38:15 AM EDT
[#22]
Seared pork chops. Diced over a bed of arugula. Olive oil and balsamic dressing. Sliced tomatoes and kalamata olives. Feta cheese.
If I had a ripe avocado or would have been perfect lol |
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Posted: 10/10/2024 9:06:33 PM EDT
[#23]
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Posted: 10/11/2024 7:09:35 AM EDT
[#24]
Quote HistoryOriginally Posted By CajunMojo: You not gonna tell us?  @CajunMojo Sorry, kinda forgot about this thread for a bit. Here's what I learned. 1) Chop your vegetables really small. They'll cook down to nothing in the pot. 2) You've gotta let it stick a little. I've always known that browning your meat really well is the key to a good gravy, but I didn't know the best way to do it. They would let it cook until the bottom of the pot had a nice gra'tain, add some water and scrape it up, rinse and repeat a LOT. 3) One of the ladies there pushed the meat to the side and put a few splashes of Louisiana hot sauce on the bottom of the pot. She let it kind of caramelize for a bit, then stirred it into the meat. Something to build flavor. It was a really good looking brown gravy with just beef, onions, bell peppers, spices, and water. No flour, no chicken stock, no canned soups, nothing like that. |
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Posted: 10/11/2024 7:20:41 AM EDT
[#25]
Already aware of the first 2, though I may not let the meat stick enough anyway.
Deglazing with hot sauce is definitely a new trick I might have to try. 
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Posted: 10/11/2024 8:23:35 PM EDT
[Last Edit: JoseCuervo]
[#26]
Pork Party Ribs
Cut.   Attached FileSmoke.  Attached FileBraise.  Attached FileCorn.  Attached FileLunch.  Attached File ETA. The vid was the guys first time. 275 was too hot so they were a bit dry. Will do 225 next time. Very flavorfull, anyway. |
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Posted: 10/12/2024 10:19:32 AM EDT
[#27]
October pig roast
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Posted: 10/12/2024 2:10:39 PM EDT
[#28]
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Posted: 10/12/2024 10:27:08 PM EDT
[#29]
 
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Posted: 10/13/2024 7:42:22 AM EDT
[#30]
Quote HistoryThat's awesome! Been a very long time since I've been in on a whole pork smoke! |
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Posted: 10/13/2024 7:45:17 AM EDT
[#31]
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Posted: 10/13/2024 10:22:15 AM EDT
[#32]
That's pretty awesome. Never cured my own meat aside from the occasional batch of jerky.
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Posted: 10/13/2024 5:49:43 PM EDT
[#33]
Comments on this first ever roux from California? I like the color, maybe it is a a bit wet?
 Attached FileI am closing in on some Andouille and shrimp gumbo, also a first ever- |
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Posted: 10/13/2024 6:23:08 PM EDT
[#34]
Wow.
It was awesome, having never had it before. Will make again. It actually rivals Texas Red Chili. As it is just me that I cook for, I didn't make rice also. I loaded a to go bowl Crockpot Warmer for lunch Tuesday.   Attached FileCrock-Pot Stainless Steel Food Warmer | Lunch  Attached File I really can't believe I was scared of a roux, until now. Thanks to all of the cooking threads folks have posted! Live and learn. |
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Posted: 10/13/2024 8:11:23 PM EDT
[Last Edit: TxRabbitBane]
[#35]
 garlic-braised pork chops with spinach and a salad
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Posted: 10/14/2024 6:37:53 PM EDT
[Last Edit: CajunMojo]
[#36]
Nice chops!
Finally picked some limes from the tree i bought in early summer. What better use for limes than marinating fajitas and mixing margaritas?  Attached File Attached File Attached File Attached FileEdit to add some sizzle:  Skirt Steak Fajitas |
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Posted: 10/15/2024 9:48:15 PM EDT
[#37]
I'm not very creative, so I just cooked it the same way as last time.
 Attached File Attached File Attached File |
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Posted: 10/15/2024 10:03:14 PM EDT
[Last Edit: Annarchy]
[#38]
Tonight is refried beans, and green chili chicken enchiladas…. All homemade…
I used some frozen green chili, that I roasted & peeled, I guess I forgot to mark them ‘hot’, so, much too hot for me…I have to drive 400 miles in the morning…. Yikes…. DH loves the spicy. Not me…I’d be stopping every 50 miles. Lol.  Attached File |
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Posted: 10/15/2024 10:12:49 PM EDT
[Last Edit: Annarchy]
[#39]
Plus, I made him a Dutch apple pie…
I can’t have any, because I’m ‘pre’diabetic’. Definitely wouldn’t be able to drive in the morning…. If I even wake up…  Attached File |
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Posted: 10/15/2024 10:18:50 PM EDT
[#40]
Quote HistoryOriginally Posted By CajunMojo: Already aware of the first 2, though I may not let the meat stick enough anyway. Deglazing with hot sauce is definitely a new trick I might have to try. |
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Posted: 10/16/2024 6:02:41 PM EDT
[#41]
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Posted: 10/16/2024 9:16:56 PM EDT
[Last Edit: AZNetEng]
[#42]
Beautiful...
Steak, sauteed mushrooms, and pasta salad. Sous vide style tonight.   |
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Posted: 10/17/2024 1:08:00 PM EDT
[#43]
Quote HistoryOriginally Posted By ZW17: October pig roast https://www.ar15.com/media/mediaFiles/36030/IMG_4166-3347514.jpg  |
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Posted: 10/17/2024 1:12:45 PM EDT
[#44]
              Woke up to 49F weather. Decided that felt like gumbo weather, and thusly made it so. 
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Posted: 10/17/2024 2:26:06 PM EDT
[#45]
Quote HistoryOriginally Posted By AZNetEng: Beautiful... Steak, sauteed mushrooms, and pasta salad. Sous vide style tonight. https://www.ar15.com/media/mediaFiles/430646/1000001263-3351315.jpg https://www.ar15.com/media/mediaFiles/430646/1000001264-3351316.jpg Done perfectly for me! |
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