Shit I've Cooked Lately

[CTXMustang 518]

That’s a new one for me man. Hat tip. 

Russ & Daughters in NYC does Pastrami Salmon but I’m doing it differently with both a wet and dry cure and then actually smoking it.

It’s an experiment/project for me as well but only one way to find out if I have something great or not. TBD but I’ll let y’all know.

[Braff Zacklin 13636]

4 hours ago, CenTXpony said:

Caught a lot of salmonids in my day but never seen one swimming around in water like that.

Seriously, looking forward to reading how this turns out.

[Rimbo 26022]

Chocolate chip cookies with acorn flour and semi-sweet chocolate chips (and truffle salt on top).

It was the best chocolate chip cookie I ever ate. 

[CTXMustang 518]

Caught a lot of salmonids in my day but never seen one swimming around in water like that.
Seriously, looking forward to reading how this turns out.

I’ll be applying the dry cure tonight.


Cheap beef ribs smoking now as well as a small brisket pastrami that I’ve been curing for 8 days now.

[CTXMustang 518]

Salmon pastrami update

Removed from wet brine and dry cure/brine now applied

 

Tomorrow the dry cure will be rinsed off I’ll dry the filet, coat it with molasses and apply a pastrami rub and throw it on the smoker.

 

[Braff Zacklin 13636]

If you make pastrami out of salmon, what do you call it--salami?

[CTXMustang 518]

Pastrami from this evening.

[Braff Zacklin 13636]

Stop hogging all my rep, CenTX.

[CTXMustang 518]

Will have smoked Bison-Lamb Burgers for y’all on Tuesday.

[SurlyBDR 22814]

10 hours ago, CenTXpony said:

Will have smoked Bison-Lamb Burgers for y’all on Tuesday.

Tell me when and where, and count me in.

[VABuckeye 2472]

CenTX just killin it.

[CTXMustang 518]

Tell me when and where, and count me in.

Burnet and north loop tomorrow evening.



Update on the pastrami salmon. Lot of moisture withdrawn from the salmon from the dry brine.



Should be ready for the smoker tonight.

[CTXMustang 518]

 

Dry brine removed

 

 

Molasses applied

 

 

Spices in place smoker is going

 

Fingers crossed

[CTXMustang 518]

 

So I probably won’t be able to slice it thin like I want to... but it’s still gonna have a pretty damn good taste. Planning on putting it on a bagel with little dill, cream cheese, and capers.

 

[CTXMustang 518]

[CTXMustang 518]

Things I’d do different. Smoke it at a higher temp in a shorter time frame and keep it moist or as ChampKind likes to say “spritz it.”

[pops 7005]

Noodles in cream sauce made with fresh wild morels I found and fresh spring peas. Topped with a filet that's drizzled with a little reduced balsamic and some parm. 

[CTXMustang 518]

Noodles in cream sauce made with fresh wild morels I found and fresh spring peas. Topped with a filet that's drizzled with a little reduced balsamic and some parm. 

Any chance you can share the whereabouts for the morels?

[pops 7005]

12 minutes ago, CenTXpony said:

 

Any chance you can share the whereabouts for the morels?

 

When I say found, I mean literally. In the forest a few miles from my house in the inland Northwest. 

Last year was the first time I had heard about them. Found a couple honey holes and for about a month it is pretty fun. Problem is they basically ruin every other mushroom for me. 

 

 

[CTXMustang 518]

When I say found, I mean literally. In the forest a few miles from my house in the inland Northwest. 
Last year was the first time I had heard about them. Found a couple honey holes and for about a month it is pretty fun. Problem is they basically ruin every other mushroom for me. 
 
 

Haha I figured you were foraging and figured they were found around here! Envious!

[pops 7005]

7 minutes ago, CenTXpony said:

 

Haha I figured you were foraging and figured they were found around here! Envious!

 

This was a couple hours on Saturday afternoon. This is all new to me but it is pretty fun. And the flavors are ridiculous. 

[Landomatic 3813]

That’s cool as hell but I’d be worried about safety.  How do you know what’s poison or not?

[pops 7005]

26 minutes ago, Landomatic said:

That’s cool as hell but I’d be worried about safety.  How do you know what’s poison or not?

I had the same concerns. But they are extremely unique and nothing else really looks like them. 

[jimmyjazz 46001]

10 hours ago, pops said:

I had the same concerns. But they are extremely unique and nothing else really looks like them. 

Thujone begs to differ.

[hornbri 1400]

Filet Oscar from last night.

 

 

Edited May 21, 2019 by hornbri
Better pictures

[Anastasis 23481]

That looks great but get your pic game together man. 

[luke duke 6413]

The pic didn’t “get blurry”. Your focus point was in front of the food.

[Anastasis 23481]

OK.  Can somebody provide a full accounting of what is going on in CenTex's avatar please. 

[CTXMustang 518]

OK.  Can somebody provide a full accounting of what is going on in CenTex's avatar please. 

I can change it if you’d like... had a change of plans tonight. Bison Lamb Burger will be tomorrow.

I realize no one probably cares about this but I started on half sour pickles and fermented garlic honey today.

[Landomatic 3813]

On 5/20/2019 at 10:36 PM, pops said:

I had the same concerns. But they are extremely unique and nothing else really looks like them. 

So that makes them the non-poisonous variety?  I don't follow.  I obviously don't know shit about foraging.

[Kennythetiger 9411]

Oh man, they're delicious.  Like others have said, I don't know of any other mushroom that resembles them in appearance.  Here in the midwest, they appear about the same time as the lilacs bloom and the walleye start biting.  Takes some moisture and warm days to really get them up.  A regular meal for us is pan-fried walleye and morels.  Kind of a sign that winter's over.  They're located in shitty places though- wherever the ticks and spiders are.  I laughed when the one poster asked where they were found- there are guys here who will take their best friend fishing, but not mushrooming.  My favorite way to cook them is to dip them in egg wash and seasoned cracker crumbs and fry them.  My friend's wife makes some sort of a crab & cheese mixture and stuffs the mushrooms with that.  We're talking almost instant shits, those are so rich.

[Carter Buckeye 42]

On 5/20/2019 at 10:43 PM, pops said:

 

 

Edited May 22, 2019 by Carter Buckeye
delete

[pops 7005]

5 hours ago, Landomatic said:

So that makes them the non-poisonous variety?  I don't follow.  I obviously don't know shit about foraging.

Morels are not poisonous. And they don't look like anything that is. It's the only mushroom I would dare pick in the wild because other than those I don't know shit about shit. 

[Carter Buckeye 42]

On 5/20/2019 at 10:43 PM, pops said:

When I say found, I mean literally. In the forest a few miles from my house in the inland Northwest. 

Last year was the first time I had heard about them. Found a couple honey holes and for about a month it is pretty fun. Problem is they basically ruin every other mushroom for me. 

 

 

We have some on our land, but the weather didn't cooperate enough this year. A local store was selling them for $60 per pound, and people were happily paying that. (And yes I know how insane that sounds.)

[Etexhorn13 3052]

prime NY strips and herbed goat cheese stuffed portobellos for our anniversary. Not pictured is the salad my wife made... gotta have some greens, right?

Not captured in this picture is that this was maybe the best steak I’ve ever had, definitely the best I’ve ever made. Also the mushroom is one of my favorite things on the planet, and it was my first time making it myself. That recipe comes from my dad - something he’s had in the menu at his restaurant for like 35 years. The cook book he made with the restaurant’s dishes is one of my prized possessions.

[bamachine 1231]

You shroom experts, got a question for ya. My brother ordered some kits to grow his own mushrooms, one of which is the Lion's Mane variety. I read a little about them and they are said to have a meaty flavor. Any particular meat that they taste like? Any suggestions on preparing them? FWIW, I have only had portobello, button, oyster and shiitake, to my knowledge.

Edited May 25, 2019 by bamachine

[pops 7005]

On 5/23/2019 at 8:33 PM, Etexhorn13 said:

prime NY strips and herbed goat cheese stuffed portobellos for our anniversary. Not pictured is the salad my wife made... gotta have some greens, right?

Not captured in this picture is that this was maybe the best steak I’ve ever had, definitely the best I’ve ever made. Also the mushroom is one of my favorite things on the planet, and it was my first time making it myself. That recipe comes from my dad - something he’s had in the menu at his restaurant for like 35 years. The cook book he made with the restaurant’s dishes is one of my prized possessions.

Is the mushroom recipe a secret or will you share?

[elfenix 34331]

TIL that oyster mushrooms are carnivorous

[Etexhorn13 3052]

5 hours ago, pops said:

Is the mushroom recipe a secret or will you share?

Sure. I’ll post when I get back to Houston Monday. 

[Etexhorn13 3052]

wrong forum...

Edited May 26, 2019 by Etexhorn13

[pops 7005]

Made fried chicken last night. Reheated a couple pieces and doused them in cholula

[Kennythetiger 9411]

Very versatile work, pops.  Looks good in here, but you put that on a paper plate in the Steel Shank thread and those guys would love the hell out of it.

[Okie State 3821]

Smoked a couple racks of pork ribs this morning. These are the baby backs. Turned out pretty damn good.

[CTXMustang 518]

I know I just posted a pastrami pic but someone asked if I could make a 100 lbs this weekend.... so this is some of the result.

[Paco 1934]

Very versatile work, pops.  Looks good in here, but you put that on a paper plate in the Steel Shank thread and those guys would love the hell out of it.

What do you mean "those guys"?

[Errestaurants 2570]

Chickens been laying a shit ton of eggs so i made an omelet this morning. 4 eggs, kale, peppers, onions, cilantro, bacon, tomato and cheese.

Sent from my SM-G950U using Tapatalk

[George Clooney 378]

That piece of bacon kind of looks like Great Britain.

[Errestaurants 2570]

Made Hibachi and fry rice on the Blackstone Staurday

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[bamachine 1231]

42 minutes ago, George Clooney said:

That piece of bacon kind of looks like Great Britain.

Just like GB might soon be, it is also all alone, without some other bacon shaped countries to back it up. Soon we will have the formation of the BRA(Bacon Republican Army).

[Humpy 112]

One piece of bacon? Are you poor?