Shit I've Cooked Lately

[Anastasis 23,490]

username certainly checks out. 

[Post Oak 20,294]

Ordered a boneless Boston Butt to make pork steaks.  HEB sent me a bone in.  Hence the 3 steaks and and the rest of the butt. Salt pepper garlic and a mop sauce.  Corn with butter chili powder and lime(zest and juice)

 

[irishtexan 11,526]

Made a chimichurri. Marinated a skirt steak in it. Seared it on a cast iron skillet. Blistered some tomatoes and some red onions. Made a spinach and mixed green salad with avocado. Dressed with chimichurri. Good shit.

[Texzilla58 4,745]

That looks fucking awesome! A great steak salad is one of my favorite things to eat, and for some reason I don’t make it often or get in restaurants. I usually make something like yours here, minus spinach and avocado, adding arugula and blue cheese. Usually a balsamic vinaigrette but l dig that chimichuri take. I also like a Thai mint beef salad.

[Celery Man 21,004]

Paneer with mint cilantro chutney and fried cabbage

 

man I love cheese

[UTCzech III 2,907]

Had a pork butt in the freezer since Christmas, H‑E‑B was having a sale at the time.. Great thing about working from home is that you can work and cook at the same time, so smoked that sucker yesterday, sammies last night and loaded baked taters tonight

[Shaddie 1,651]

48 minutes ago, UTCzech III said:

Had a pork butt in the freezer since Christmas, H‑E‑B was having a sale at the time.. Great thing about working from home is that you can work and cook at the same time, so smoked that sucker yesterday, sammies last night and loaded baked taters tonight

Give you 85 score. 
 

But dammit you have to toast the gotdamn bun. 
Toasted bread always make better sammiches.

Except BLTs
 

Edited July 20, 2022 by Shaddie

[UTCzech III 2,907]

16 minutes ago, Shaddie said:

Give you 85 score. 
 

But dammit you have to toast the gotdamn bun. 
Toasted bread always make better sammiches.

Except BLTs
 

And that’s fair.  Wife was out until 9pm, trying to be chivalrous and wait for her, so I just dug in once she got home, toasting be damned.  Tomorrow I will atone 

[elfenix 34,340]

19 minutes ago, Shaddie said:

Give you 85 score. 
 

But dammit you have to toast the gotdamn bun. 
Toasted bread always make better sammiches.

Except BLTs
 

[Mr. Mojo Risin' 2,205]

found a good price on a waygu ribeye... Sheeeeeyyyt. This was awesome. 

[Shaddie 1,651]

38 minutes ago, UTCzech III said:

And that’s fair.  Wife was out until 9pm, trying to be chivalrous and wait for her, so I just dug in once she got home, toasting be damned.  Tomorrow I will atone 

WTF?

 

You need scene control if your wife is controlling everything. 
 

I’ll let you know how to do that as soon as I consult with mine. 

[Brisketexan 105,451]

So….where to get nduja in Austin? The boy’s best friend is Italian (from Calabria) and he flew over for a visit. He knows I like to cook, so he brought an nduja warmer as a gift, and I damn well intend to use it. Because that shit sounds amazing.

[tigol 2,410]

So….where to get nduja in Austin? The boy’s best friend is Italian (from Calabria) and he flew over for a visit. He knows I like to cook, so he brought an nduja warmer as a gift, and I damn well intend to use it. Because that shit sounds amazing.

Salt and Time on E. 7th, I think.

It’s usually stocked in their fridge to the left when you walk in. If not, ask the nice man at the bar slicing meat. He knows.


Sent from my iPad using Tapatalk

[Party_Taco 3,780]

IDGAF… will eat burgers every week this summer. Here’s an example of how you turn a Beyond Burger into greatness (hint, it’s mostly fat):

[Kennythetiger 9,483]

14 hours ago, Shaddie said:

Except BLTs
 

Huh?  

[irishtexan 11,526]

18 minutes ago, Party_Taco said:

IDGAF… will eat burgers every week this summer. Here’s an example of how you turn a Beyond Burger into greatness (hint, it’s mostly fat):

That looks great.

I've had a beyond burger. They're not terrible. But I'd never choose one over a beef burger. Only reason I'd ever eat one is if it were prepared for me by a vegetarian. Why would you make a beyond burger and put bacon on it? I'm just confused.

[elfenix 34,340]

17 minutes ago, irishtexan said:

That looks great.

I've had a beyond burger. They're not terrible. But I'd never choose one over a beef burger. Only reason I'd ever eat one is if it were prepared for me by a vegetarian. Why would you make a beyond burger and put bacon on it? I'm just confused.

clearing out the fridge of shit left over by the previous sugar baby?

[Texzilla58 4,745]

So….where to get nduja in Austin? The boy’s best friend is Italian (from Calabria) and he flew over for a visit. He knows I like to cook, so he brought an nduja warmer as a gift, and I damn well intend to use it. Because that shit sounds amazing.

I had never heard of this and looked it up. I gotta try this. Fermented smoked pork fat and chiles. Sounds great! Anyone know where to get in DFW?

[elfenix 34,340]

@Texzilla58

https://www.centralmarket.com/search?q=nduja

[Party_Taco 3,780]

That looks great.
I've had a beyond burger. They're not terrible. But I'd never choose one over a beef burger. Only reason I'd ever eat one is if it were prepared for me by a vegetarian. Why would you make a beyond burger and put bacon on it? I'm just confused.

My wife brought home the “burger meat” but I prepared them… therein lies your answer.

[Texzilla58 4,745]

[mention=6972]Texzilla58[/mention]
https://www.centralmarket.com/search?q=nduja

Thank you El Fenix! I may go get some tonight…well when ever it’s below 100 again.

[CoachTex 2,629]

Chicken pita

[Nicole44 22,079]

Mushroom and beef meatloaf with Steak and Ale mushroom sauce; roasted yellow squash with a cranberry sauce with goat cheese and toasted pepitas; zucchini and onion casserole. 
 

 

[Kennythetiger 9,483]

2 hours ago, CoachTex said:

Chicken pita

Looks ok, for ants. 

[Etexhorn13 3,053]

Smoked cheeseburgers with havarti, sautéed onions, smoked jalapeño and a nice schmear of Dijon and Mayo. Smoked burgers are a little bit of a game changer

Edited July 23, 2022 by Etexhorn13

[pops 7,007]

Smoked stuffed piblanos with pulled pork, rice, onion, tomato, zucchini,  yellow squash....topped with motz and a sour cream/lime/cilantro sauce. 

[Anastasis 23,490]

I made some tacos

 

 

[Anastasis 23,490]

On 7/20/2022 at 10:42 AM, Party_Taco said:

IDGAF… will eat burgers every week this summer. Here’s an example of how you turn a Beyond Burger into greatness (hint, it’s mostly fat):

 

That mac and cheese has been under discussed. 

[RMac5 1,551]

Mac and cheese would of been a great addition to the burger.

[Texzilla58 4,745]

Smoked stuffed piblanos with pulled pork, rice, onion, tomato, zucchini,  yellow squash....topped with motz and a sour cream/lime/cilantro sauce. 

Those poblanos look great. Did you roast and peel them smoke or fill and smoke.

[pops 7,007]

52 minutes ago, Texzilla58 said:

Those poblanos look great. Did you roast and peel them smoke or fill and smoke.

Smoke fiill smoke.  I don't like peeling stuffed peppers...too mushy.   I put them right on the grate for a few minutes to get color then put then in a pot with a little water for about 15 minutes then stuffed and put them back on for another 15 then cheese then another 5. Temp was around 325 to 350. 

[Party_Taco 3,780]

Mac and cheese would of been a great addition to the burger.

I think you just gave me my burger idea for this week… was gonna go the pimento route, but time for an audible

[RMac5 1,551]

We used to own a burger place, it was a huge success when we added it to the menu.

[Party_Taco 3,780]

Getting tonight started with something cold to beat this heat… sane temp here as in ATX today!

Homemade potato chips with artichoke dip:

[dcbc 14,539]

Just some fresh pineapple wrapped in bacon for an appetizer. Always a crowd pleaser.

[Post Oak 20,294]

DSP.  My grandmas favorite toppings.  I was thinking about her today so we decided to do this.

Basil pesto - grilled chicken - feta - mozz- olives - artichoke hearts - banana peppers.

[Party_Taco 3,780]

Main event was a calm one after a fat town weekend…

Simple Salmon Salad

[BearCountry11 1,234]

Got into some butt stuff today…










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[Bogeywon 2,519]

21 hours ago, RMac5 said:

We used to own a burger place, it was a huge success when we added it to the menu.

Middle half of username sorta checks out

[pops 7,007]

Enchiladas on the komodo because it's just too hot to turn on the oven. 

[Dutch 4,479]

Page 85 is fucking bringing it. Well done, you Surly bastards. 

[Atxracer 797]

This is somewhere between here and Steel Shank.  But, after fish for the past while, I needed to give the arteries some attention.  

 

[Cheeseweasel 26,438]

What happened to all the coating on the chicken?

[McFly 606]

On 7/21/2022 at 8:12 PM, Nicole44 said:

Steak and Ale

[Nicole44 22,079]

15 minutes ago, McFly said:

Yep. I loved eating there as a kid. Felt grown up getting to go to the “salad bar” with my plate by myself lol. 
 

Steak and Ale Mushroom Recipe in the spoiler thing to save posting space

Spoiler

1 pound mushrooms (I use Bella but you can do whatever you want) sliced.

6 TB spoon butter

1/4 cup chopped onion

2 tsp beef base (I use better than Bouillon)

1 tsp garlic powder

1 tsp salt/pepper

2 TB spoon flour

1 cup burgundy wine (pictured below)

1 TB  spoon minced garlic

Medium heat in sauce pan. Stir occasionally. Let wine reduce a bit and then eat. usually takes about 7-9 minutes total once you’ve melted the butter to start. I add the garlic and spices first. Then the mushrooms and onion and then the wine.

Enjoy! 

[Atxracer 797]

8 hours ago, Cheeseweasel said:

What happened to all the coating on the chicken?

That's how I like to fry chicken and it's kind of an old school way that my grandparents used to do.  No eggs or milk (cause broke and that was a waste) so it's just salt, pepper and flour.  Ends up lightly battered.  I/they also chop the whole chicken up and remove all the skin except for the wings and leave the bone on the breast after cutting off the "pully bone".  Turns out delicious...at least to me since that's what I am used to.

The okra, they never made that so I do dip them in eggs.  

IMG_0882.heic

[pops 7,007]

2 hours ago, Atxracer said:

That's how I like to fry chicken and it's kind of an old school way that my grandparents used to do.  No eggs or milk (cause broke and that was a waste) so it's just salt, pepper and flour.  Ends up lightly battered.  I/they also chop the whole chicken up and remove all the skin except for the wings and leave the bone on the breast after cutting off the "pully bone".  Turns out delicious...at least to me since that's what I am used to.

The okra, they never made that so I do dip them in eggs.  

IMG_0882.heic 3.14 MB · 4 downloads

That's funny. Exactly how my mom's parents did it. Fried it in the Dutch oven over coals and it was great.  The no money thing makes sense.  But I've never tried it that way. I think that's going to change. 

[RMac5 1,551]

I worked at Steak and Ale in Amarillo, started out at the salad bar, finished there too. 

[pops 7,007]

Grilled salmon over lemon/saffron rice with a sour cream/ lemon/ garlic sauce and crispy skin and fried Brussels with bacon and shallot. And some store bought cheesecake factory bread because it's great. 

[elfenix 34,340]

On 7/26/2022 at 10:00 PM, RMac5 said:

I worked at Steak and Ale in Amarillo, started out at the salad bar, finished there too. 

Edited July 29, 2022 by elfenix