Shit I've Cooked Lately

[HouTex 1894]

On 1/16/2023 at 12:01 PM, TonyTexas said:

It really is

 

Sheets are too small for an authentic strudel.  You have to pull the dough to make a rectangle 3 feet by 4 feet and then roll it up like a jelly roll.  Maybe you could try to put a bunch of sheets together and hope you can roll them up.  Or do a bunch of individual strudels.  But the homemade dough is easy enough.  

[elfenix 34338]

On 1/16/2023 at 2:03 PM, FartingMonk said:

I've never had it before.  I'm a novice level cook but I want to see if I can make it happen

alex dumbs it down

 

[Rimbo 26140]

 

[MalibuSheriff 1091]

Day-ummn!  Definitely try this super simple New Orleans BBQ Shrimp recipe:

https://www.neworleans.com/restaurants/traditional-new-orleans-foods/bbq-shrimp/
 

Winner!

[dcbc 14525]

First time making Arroz con Pollo

[ocugolf 1214]

12 hours ago, dcbc said:

First time making Arroz con Pollo

Recipe please 

[FartingMonk 3608]

On 1/17/2023 at 2:40 PM, elfenix said:

alex dumbs it down

 

I decided to follow this method.  Gonna sous vide it today and make it tomorrow.  Here's where I'm at

[Storm the Field 5302]

Nothing fancy, but worth passing on. Grilled some Greek-style chicken skewers last night and they turned out perfect. Followed this recipe exactly and then added in a teaspoon each of parsley, mint, and rosemary as well. Only had 90 minutes to marinate, but you could leave them in for several hours and they'd be even better.

https://www.twopeasandtheirpod.com/greek-chicken-kabobs/

Gonna make another batch on Sunday to save for lunches during the week.

[dcbc 14525]

9 hours ago, ocugolf said:

Recipe please 

I used more chicken (approximately 2 lbs) and more rice 1.5 cups.  So I upped the water to around 2.75 cups, added just a bit more of each spice, 1/2 onion, 1/2 green pepper, and more garlic just because. 

 

https://www.ambitiouskitchen.com/puerto-rican-chicken-and-rice-arroz-con-pollo/

[Anastasis 23491]

Lamb leg steak, greek style potatoes, cucumber tomato salet, tzatziki. Lamb sous vide @127 and then finished with a sear.  I think I would go a few more degrees and try 130 on second pass.  

That piece of gristle looks unappetizing on film, but meal slammed and went hard.

 

Edited January 21, 2023 by Anastasis

[deadshank 24653]

Plano pot roast to be served over mashed taters at deer camp tonight.  

Edited January 22, 2023 by deadshank

[FartingMonk 3608]

So that's how it went

[VirginiaLonghorn 4781]

1 hour ago, FartingMonk said:

So that's how it went

Bud Light?  Come on, man …

[ChickenSandwich 9853]

Steak and taters family style. Wish i would have got a better money shot as this was the best ribeye I’ve made in a decade. Absolutely Perfect. 
 

 

 

Edited January 22, 2023 by ChickenSandwich

[Texzilla58 4744]

So that's how it went

That looks great! Amazing the temp came out perfect. It’s tough and is why it’s used on Hells Kitchen as they fuck it up most times. I was it worth the effort? What sauce did you make.

[FartingMonk 3608]

4 hours ago, Texzilla58 said:

That looks great! Amazing the temp came out perfect. It’s tough and is why it’s used on Hells Kitchen as they fuck it up most times. I was it worth the effort? What sauce did you make.

The sous vide solved the temp problem.  The sauce and the lattice was what I messed up.  I work nights so by the time it was sauce and lattice time.  I had been up 17 hours and was probably about 12 beers deep.  Was it worth the effort?  Next time I'm in Vegas I'm ordering beef Wellington because if it tastes that good from me then someone who knows how to make it will be divine

 

[Anastasis 23491]

21 minutes ago, FartingMonk said:

The sous vide solved the temp problem.  The sauce and the lattice was what I messed up.  I work nights so by the time it was sauce and lattice time.  I had been up 17 hours and was probably about 12 beers deep.  Was it worth the effort?  Next time I'm in Vegas I'm ordering beef Wellington because if it tastes that good from me then someone who knows how to make it will be divine

 

Did you do 122deg as in the video?  I need to finish watching it tok see the hole process, but just skimmed it real quick to see what the target temp was. 

[FartingMonk 3608]

56 minutes ago, Anastasis said:

Did you do 122deg as in the video?  I need to finish watching it tok see the hole process, but just skimmed it real quick to see what the target temp was. 

Yep.  Went 123 for 2 hours and put it in the fridge overnight until I was ready to cook it.   Also fucked around with a cheesecake too

[FartingMonk 3608]

Kept it simple tonight 

[Post Oak 20278]

Went ahead and made pasta fagioli since it's going to be cold and wet tomorrow. It fucks.

 

[shadow_operative2.0 16033]

^ Got a specific recipe you use? 

[Post Oak 20278]

Yeah I used this one.  I have no idea if it's authentic or not but I like it and it's easy. My kids don't like Italian sausage so I just sub HEB beef sausage. 

Heads up, after you add the ditalini it thickens up quite a bit.

 

https://easyweeknightrecipes.com/pasta-fagioli-recipe/

 

[shadow_operative2.0 16033]

Thanks, now work on them kids liking Italian sausage. 

[Armybrat 40920]

Mrs.Brat fixin’ to whip up some stir fry…

1 lb. of sirloin (hammer tenderized by yours truly) plus the veggies she cut up and white rice to dump it on. She will shake the beef strips in white flour before it is sautéed.
Good for at least two meals:

 

 

[Cheeseweasel 26438]

Post the after pics!

Edited January 24, 2023 by Cheeseweasel

[Armybrat 40920]

It was excellent! 
She took the snow peas & carrots (I don’t like them in stir fry)…

Edited January 24, 2023 by Armybrat

[shadow_operative2.0 16033]

On 1/19/2023 at 9:30 PM, dcbc said:

First time making Arroz con Pollo 

On 1/20/2023 at 7:02 PM, dcbc said:

I used more chicken (approximately 2 lbs) and more rice 1.5 cups.  So I upped the water to around 2.75 cups, added just a bit more of each spice, 1/2 onion, 1/2 green pepper, and more garlic just because. 

https://www.ambitiouskitchen.com/puerto-rican-chicken-and-rice-arroz-con-pollo/

Made this tonight, that shit was goddamn good. Gracias, amigo. 

[dcbc 14525]

12 hours ago, shadow_operative2.0 said:

Made this tonight, that shit was goddamn good. Gracias, amigo. 

Glad you enjoyed it.  Recipe was sent to me courtesy of an old friend who now lives in Chicago.  He'll be glad to know it's making its way around.

[Post Oak 20278]

Got a pork butt going now. Going to make some tacos tonight.

[Post Oak 20278]

5 hours ago, Post Oak said:

Got a pork butt going now. Going to make some tacos tonight.

[FartingMonk 3608]

Woke up hungover and having weird ass cravings.  I hope I'm not pregnant.  This is going to be wonton noodle soup and kalbi short ribs

[South Austin 52629]

I think this means it’s going to be a boy.

[FartingMonk 3608]

While y'all roll doobies.  Imma roll wontons

[CoachTex 2629]

[FartingMonk 3608]

I'm drunk and I don't know what's going on

[FartingMonk 3608]

Drunk around and finding out

[FartingMonk 3608]

And that concludes drunk cooking 

[Buzzrock 14948]

I endorse drunk cooking.

And I don’t have any pics, but sous vide and sear in cast iron is the tits for steaks. And I’ve just about polished off a 2018 Hall cab.

[Woland 749]

Marmitako

[Buzzrock 14948]

[Etexhorn13 3053]

Venison poppers… it’s going to be a nice afternoon.

[Etexhorn13 3053]

1 hour ago, Etexhorn13 said:

Venison poppers… it’s going to be a nice afternoon.

 

[FartingMonk 3608]

18 hours ago, Buzzrock said:

I endorse drunk cooking.

And I don’t have any pics, but sous vide and sear in cast iron is the tits for steaks. And I’ve just about polished off a 2018 Hall cab.

sous vide is probably the biggest game changer in my kitchen.  i love the fuck out of it.

[royiv 9375]

On 1/28/2023 at 10:54 AM, FartingMonk said:

having weird ass cravings

Okay.

[CooterBrown 18032]

Jambalaya. Cajun style, no tomatoes.

Collard greens on the side.

[FartingMonk 3608]

Easy wings day.  That mango habanero burned my face off 

[Anastasis 23491]

Still on a lamb kick. Stewed lamb shoulder steak in a lemon egg broth with kale. This is like a mash up of a few different dishes and turned out really really well. I think I might get laid tonight. 

 

 

 

[BigDHornfan 6553]

[horn4life 3783]

We have been doing the occasional lamb burgers that have been fantastic. Wife put together her own sauce, mayo, sour cream, lemon, garlic, fresh dill, and we stir a healthy amount of feta into that sauce. Using the ground lamb and arugula (MINUS the stems) as the lettuce.  Damn good.  But I saw that COSTCO has 2.5 lbs of ground Bison for $20, and I thought why not make a buffalo wing inspired burger.  I will get the Buffalo Bill at Hopdoddy occasionally, so it's not my invention or anything, but I did not realize how easy wing sauce is.  Just melt some butter, dump in a bunch of crystal hot sauce and add garlic power to taste as you whisk it.  Fucking easy!

Anyhow here is my Bison, blue cheese, buffalo sauce burger, on a brioche bun.

[Cheeseweasel 26438]

Nice burger. Excellent alliteration.