Shit I've Cooked Lately

[mchookem 16,385]

i'm still new to surly food porn...but here's what i did with staple/pantry ingredients, as there was a sudden urgent need for enchiladas i hadn't planned for.

casserole style. those are HEB american slices 😊 does that mean it should be in Steel Shank's thread? 

um guys, it was not bad 😎

 

 

Edited February 15, 2021 by mchookem

[BearCountry11 1,234]

First time trying filled pasta. Tortellini doesn’t look pretty but tasted damn good. Chances of getting laid tonight increased 1% to 15% based on my wife’s reaction.






Sent from my iPhone using Tapatalk

[Cheeseweasel 26,438]

11 hours ago, BearCountry11 said:

Tortellini doesn’t look pretty

Fuck that. It looks fantastic! 

[Landomatic 3,813]

On 2/15/2021 at 10:19 AM, Cheeseweasel said:

Fuck that. It looks fantastic! 

Yeah, no shit.  That's a great looking tortellini dish @BearCountry11.

[BearCountry11 1,234]

1 hour ago, Landomatic said:

Yeah, no shit.  That's a great looking tortellini dish @BearCountry11.

Couldn’t quite get the cone shape I was hoping for but hell it was damn good!

[sidis 9,832]

2 hours ago, BearCountry11 said:

Couldn’t quite get the cone shape I was hoping for but hell it was damn good!

if you care about the visual aesthetics and want to get a traditional tortellini shape (highly secondary to taste), the execution issue you are having is easily solved.

the problem is that you are cutting the pasta into circles before stuffing and folding.  tortellini is made by cutting it into a square.  put the filling in the middle of the square, the fold corners to each other like a triangle.  mesh the three corners together and everything in between.   once you have a closed up triangle, fold it over on itself and twist the edges around.  easy peasy.

circle cut pasta is traditionally for ravioli.

looks delicious by the way,

Edited February 16, 2021 by sidis

[threesheets 1,674]

On 2/14/2021 at 9:14 PM, mchookem said:

does that mean it should be in Steel Shank's thread? 

Wherever you want bro.

[shadow_operative2.0 16,028]

mc’s a chick. 

[Cheeseweasel 26,438]

16 hours ago, sidis said:

if you care about the visual aesthetics and want to get a traditional tortellini shape (highly secondary to taste), the execution issue you are having is easily solved.

the problem is that you are cutting the pasta into circles before stuffing and folding.  tortellini is made by cutting it into a square.  put the filling in the middle of the square, the fold corners to each other like a triangle.  mesh the three corners together and everything in between.   once you have a closed up triangle, fold it over on itself and twist the edges around.  easy peasy.

circle cut pasta is traditionally for ravioli.

looks delicious by the way,

[VirginiaLonghorn 4,781]

34 minutes ago, shadow_operative2.0 said:

mc’s a chick. 

pics?

[Kennythetiger 9,460]

35 minutes ago, shadow_operative2.0 said:

mc’s a chick. 

Broette. 

[Cheeseweasel 26,438]

26 minutes ago, Kennythetiger said:

Broette. 

*Bra

[hornbri 1,406]

Raided the freezer yesterday to make some Fat Tuesday Gumbo 

[Napoleon 8,700]

A friend made SNOW ICE CREAM and I think that I'm going to give it a try.

TIK TOK Recipe:

https://m.tiktok.com/v/6929880147235523846.html

INGREDIENTS:

-Snow
-Condensed Milk
-Vanilla

Seems pretty simple.

 

[Storm the Field 5,302]

Should I post the beef jerky I had for dinner last night, this morning's bowl of granola for breakfast, or the grilled cheese I had for lunch?

[sidis 9,832]

1 hour ago, Storm the Field said:

Should I post the beef jerky I had for dinner last night, this morning's bowl of granola for breakfast, or the grilled cheese I had for lunch?

it is the steel shank thread's time to shine! 

[HenryJames 66,171]

Birria ramen, imo.

 

[Gatorubet 30,313]

About to dig in. Stay safe all

Edit: My steak. Plate from Antoine’s that a buddy who sold them had extras.

[Spaulding Smails 1,555]

19 hours ago, Napoleon said:

A friend made SNOW ICE CREAM and I think that I'm going to give it a try.

TIK TOK Recipe:

https://m.tiktok.com/v/6929880147235523846.html

INGREDIENTS:

-Snow
-Condensed Milk
-Vanilla

Seems pretty simple.

 

Kids did this Monday night since we didn't have any power (still don't).  It's a staple of ours every time we go skiing.  

[SurlyBDR 22,842]

Just some Snowpocalypse '21 fajitas 

[Mo Horn 8,855]

Made Pork Chile Verde today. Pork simmered all afternoon added roasted tomatillos, poblano and jalapeños the last hour. Damn good. 

Edited February 21, 2021 by Mo Horn

[pops 7,006]

Tough to get more simple than this,  but a roast chicken with vegetables is hard to beat.

[Kennythetiger 9,460]

Did you roast a part to your washing machine, too?

[pops 7,006]

10 minutes ago, Kennythetiger said:

Did you roast a part to your washing machine, too?

Was my grandfather's cutting board. I have no idea what that thing is for. It is threaded and texture on the outside to turn but attached to the board. Clearly something went in there but no clue what. 

[Dr Fear 1,268]

Was my grandfather's cutting board. I have no idea what that thing is for. It is threaded and texture on the outside to turn but attached to the board. Clearly something went in there but no clue what. 

Facinating.

https://www.ebay.com/itm/Vintage-Woodpecker-Wood-Ware-Handled-Cutting-Board/202874714247?chn=ps&norover=1&mkevt=1&mkrid=711-117182-37290-0&mkcid=2&itemid=202874714247&targetid=1068323857870&device=m&mktype=pla&googleloc=9027253&campaignid=10455986818&mkgroupid=104612009500&rlsatarget=pla-1068323857870&abcId=2146002&merchantid=6296724&gclid=Cj0KCQiApsiBBhCKARIsAN8o_4jHhVktZd_tL_h5agJH2ppgWXlQEfWwQ0zXjh_hgk6Hy5ypMHLUn3YaAqsvEALw_wcB&pageci=4b752ae9-82f1-450f-bba2-480a43a09efb

[pops 7,006]

41 minutes ago, Dr Fear said:

Facinating.

https://www.ebay.com/itm/Vintage-Woodpecker-Wood-Ware-Handled-Cutting-Board/202874714247?chn=ps&norover=1&mkevt=1&mkrid=711-117182-37290-0&mkcid=2&itemid=202874714247&targetid=1068323857870&device=m&mktype=pla&googleloc=9027253&campaignid=10455986818&mkgroupid=104612009500&rlsatarget=pla-1068323857870&abcId=2146002&merchantid=6296724&gclid=Cj0KCQiApsiBBhCKARIsAN8o_4jHhVktZd_tL_h5agJH2ppgWXlQEfWwQ0zXjh_hgk6Hy5ypMHLUn3YaAqsvEALw_wcB&pageci=4b752ae9-82f1-450f-bba2-480a43a09efb

Great find. Thanks!   Mine has the spikes in the middle as well. Wish I had that piece that attaches. Doesn't look that functional but pretty bad ass.

[Landomatic 3,813]

39 minutes ago, pops said:

Wish I had that piece that attaches.

Well, looks like for just $150, you can.

[Dr Fear 1,268]

Well, looks like for just $150, you can.

And you can repel ninja attacks on you house with that Sai!

[BearCountry11 1,234]

Homemade truffle carbonara tonight. Much prefer fettuccine noodles for carbonara so went that route. Wife loved it so much I might even get laid tonight.







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[Wiler77 1,576]

On 2/18/2021 at 6:36 PM, SurlyBDR said:

Just some Snowpocalypse '21 fajitas 

I hate passing judgement on these threads, because I enthusiastically support people cooking at home vs going for disgusting fast food, but that looks like you cut the meat with the grain.

If you cut against the grain, it'll be about 100x easier to eat.

Meat looks perfectly cooked, though.

[Etexhorn13 3,053]

1 hour ago, Wiler77 said:

I hate passing judgement on these threads, because I enthusiastically support people cooking at home vs going for disgusting fast food, but that looks like you cut the meat with the grain.

If you cut against the grain, it'll be about 100x easier to eat.

Meat looks perfectly cooked, though.

This here is true. Skirt steak is weird in that you need to divide it into 2-3 sections with the grain and then cut those against the grain because of its shape. Looks like you cooked it perfectly though. 

[Etexhorn13 3,053]

2 hours ago, BearCountry11 said:

Homemade truffle carbonara tonight. Much prefer fettuccine noodles for carbonara so went that route. Wife loved it so much I might even get laid tonight.







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Do you do anything with your pasta once you roll it out/cut it to keep it from sticking? I’ve got a rack to hang them on but I’ve found unless I coat them in a lot of flower they’ll still stick together. 

[BearCountry11 1,234]

18 minutes ago, Etexhorn13 said:

Do you do anything with your pasta once you roll it out/cut it to keep it from sticking? I’ve got a rack to hang them on but I’ve found unless I coat them in a lot of flower they’ll still stick together. 

Yes - I’ll take a couple of baking pans and throw some flour on the bottom.  As I cut the pasta I put the finished “nests” onto the floured pans and toss them in the flour a bit.  Just to coat them.  Then I cover the pan in plastic wrap until I’m ready to cook the pasta.  Don’t have issues with sticking then.  
 

I have a pasta hanging rack too and just think this way is easier.  Just keep flouring the dough as you roll

Edited February 27, 2021 by BearCountry11

[SurlyBDR 22,842]

8 hours ago, Wiler77 said:

I hate passing judgement on these threads, because I enthusiastically support people cooking at home vs going for disgusting fast food, but that looks like you cut the meat with the grain.

If you cut against the grain, it'll be about 100x easier to eat.

Meat looks perfectly cooked, though.

 

7 hours ago, Etexhorn13 said:

This here is true. Skirt steak is weird in that you need to divide it into 2-3 sections with the grain and then cut those against the grain because of its shape. Looks like you cooked it perfectly though. 

I know all about cutting against the grain on beef, but somehow went brain dead when cutting this skirt steak. I figured it out real quick when my slices pulled out on the first bite. I'm not going to sit here and act like I was sober through Snowpocalypse, however. No excuses though, I fucked that one up! 

[956 Worldwide 34,770]

Found a nice treat recently— a good chunk of Mangalica pork loin. The Mangalica is an odd looking, curly haired Hungarian heritage breed. It’s generally raised for longer than ordinary pigs, it produces LOTS more marbling and fat. My best description of it is that it tastes like pork, but more so. Most of it is turned into amazing bacon and sausage, but the fresh meat is perfect for simple grilling and roasting.



Pan seared the outside then roasted in a hot oven to just under medium, brushed with a simple honey-garlic-mustard-fish sauce glaze. Right out of the oven.



After resting, brushed again with some of the leftover glaze and sliced. Not pictured, served with some mashed sweet potatoes and a pepper-soft cheese salet. It killed.

[Wiler77 1,576]

Where did you find meat from that breed?  And tell me more about that sauce.

[956 Worldwide 34,770]

15 minutes ago, Wiler77 said:

Where did you find meat from that breed?  And tell me more about that sauce.

I live in Europe. I used to live in an area that bordered Hungary and had its own local herd. You could find it in a lot of supermarkets at a bit of a premium over run of the mill pork and I learned to love it.  I’ve since moved a bit farther away  but every now and then I come across it in the local meat market and I’ll grab it when I do. 
 

There are some breeders in the U.S. that sell through mail order. The premium in the U.S. is higher. Recommend trying some bacon if you decide to go that route. For uncured meat, it’s best to roast or grill pretty simply because it has plenty of marbling and natural flavor. A pork chop from this animal looks closer to a nice beef steak in color and fat content than the pale “other white meat” that you usually see with American pork.

The sauce is pretty simple and I eyeball it.  A couple generous scoop of honey and a couple heaping spoonfuls of a good brown or Dijon mustard. A good amount of fresh ground pepper. A splash or so of fish sauce adds some salt and interesting savory flavor, it doesn’t taste identifiably Thai or Asian. Sometimes a splash of hot sauce or cayenne pepper. And I use a maybe a small spoon of powdered garlic because chunks of diced garlic will burn and get bitter in the hot oven or on the grill.  Brush it on for the last 15 minutes or so and the honey will caramelize a bit. The reserved sauce after it rests can also get brushed on and mix with the carving juices. It goes really well with pork, IMHO.
 

When I sear the meat before roasting usually give it a pretty good crust with a generous rub of salt only.

[pops 7,006]

14 hours ago, BearCountry11 said:

Homemade truffle carbonara tonight. Much prefer fettuccine noodles for carbonara so went that route. Wife loved it so much I might even get laid tonight.







Sent from my iPhone using Tapatalk

Info on pasta roller/cutter please?   I've almost pulled the trigger on the one for the kitchen aid about 50 times but I keep wondering if a hand unit would be better. 

[BearCountry11 1,234]

1 hour ago, pops said:

Info on pasta roller/cutter please?   I've almost pulled the trigger on the one for the kitchen aid about 50 times but I keep wondering if a hand unit would be better. 

Mine is an Atlas 180 - about $100 when I bought it.  Pretty sure there’s a newer model now.  I’ve never used the kitchenaid but I just like rolling and cutting with the atlas.  

[Etexhorn13 3,053]

11 hours ago, BearCountry11 said:

Mine is an Atlas 180 - about $100 when I bought it.  Pretty sure there’s a newer model now.  I’ve never used the kitchenaid but I just like rolling and cutting with the atlas.  

Seconded. My wife bought me one for my birthday a few years ago and it’s super easy to use. 

[MontereyMX 869]

23 hours ago, 956 Worldwide said:

Found a nice treat recently— a good chunk of Mangalica pork loin. The Mangalica is an odd looking, curly haired Hungarian heritage breed. It’s generally raised for longer than ordinary pigs, it produces LOTS more marbling and fat. My best description of it is that it tastes like pork, but more so. Most of it is turned into amazing bacon and sausage, but the fresh meat is perfect for simple grilling and roasting.



Pan seared the outside then roasted in a hot oven to just under medium, brushed with a simple honey-garlic-mustard-fish sauce glaze. Right out of the oven.



After resting, brushed again with some of the leftover glaze and sliced. Not pictured, served with some mashed sweet potatoes and a pepper-soft cheese salet. It killed.

I ain't eating no sheep pig!

[mchookem 16,385]

tried this cake again for someone's birthday... bundt pan instead of loaf, did the trick with the blueberries coated in flour (worked!), fixed the problem with glaze (too runny first time).

umm...yeah, this'll work 😋

[Party_Taco 3,767]

This breakfast casserole is like a warm blanket on a cold, wet day.

[Dewey 3,292]

I've been making this for breakfast on the weekends, roasted taters, sharp cheddar, with a boudin pattie. I chop up two sunny side eggs. Then top it with avocado, tomatoes, and dice-up a serrano

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[Etexhorn13 3,053]

Had some family over for tonight for an early dinner so I had to get started pretty early this morning. Pork butt on at 6am, off at 12:45. Ribs on at 1, then turkey wrapped in bacon on at 2:30. Pork butt rested for several hours and made an apple cider vinegar/mustard sauce, ribs had about 20 min to reat before cutting. Feeling pretty great about how the whole process turned out today. 

[pops 7,006]

Made this last night. 

Slammed and went hard. Highly recommend.

https://www.epicurious.com/recipes/food/views/freeform-chicken-meatballs-with-carrots-and-yogurt-sauce

[Anastasis 23,485]

Smoked leg of lamb, some birds, and smoked mac and cheese.  Was a pretty good day until the boy decided to split his head open and we made an ER trip. 

[PantsTent 2,002]

Carne Guisada. Pretty damn good by this gringo’s standards.

[Hate 20,145]

Post the recipe. I’m in dire need of a good carne guisada recipe. That look like a proper SA carne guisada.

[PantsTent 2,002]

Post the recipe. I’m in dire need of a good carne guisada recipe. That look like a proper SA carne guisada.

Used Homesick Texan recipe. https://www.homesicktexan.com/2009/01/carne-guisada-tex-mex-stew.html