Shit I've Cooked Lately

[Etexhorn13 3045]

2 hours ago, Deej said:

Brown a pound (two if you like) of spicy breakfast sausage.

Sautee peppers and onions until they are cooked. I just used the frozen fajita mix from HEB.

Beat 8 eggs and then mix in two cups of milk, salt, pepper, garlic powder, onion powder, any seasoning you might like (I just eyeball all that), and two cups of shredded cheese (I use the Mexican blend from HEB.)

Take one bag (30 oz) of frozen tater tot crowns, put them in a big bowl. Pour the eggs mixture over them and stir until well mixed. 

Pour into a 13x9 baking dish that has been sprayed with non-stick spray, put some more cheese over the top to your liking, and bake at 350 for about an hour until the eggs are set and you're happy with the color.

 

 

this would make a fine filling for a shitload of breakfast tacos. 

[huge 3793]

42 minutes ago, Etexhorn13 said:

this would make a fine filling for a shitload of breakfast tacos. 

I also add about a cup of milk.  And refrigerate overnight before baking in the AM.

[Deej 76750]

1 hour ago, huge said:

I also add about a cup of milk.  And refrigerate overnight before baking in the AM.

I had milk in my recipe.

[huge 3793]

15 minutes ago, Deej said:

I had milk in my recipe.

NICE!  I can't read good

[Deej 76750]

Your grammar sucks, too.

[ztejas 43411]

Borger

This shit fucking slams, btw. Dug it out of my mom's fridge. 

Guessing it's even better on dogs. 

[senseiTX 2]

46 minutes ago, ztejas said:

Borger

This shit fucking slams, btw. Dug it out of my mom's fridge. 

Guessing it's even better on dogs. 

Deviled eggs!

[Underdog 28544]

Maybe it’s just me but that mustard may be expired. 

[ztejas 43411]

1 hour ago, Underdog said:

Maybe it’s just me but that mustard may be expired. 

?

Mustard was fine. 

[Mo Horn 8816]

Friday night is a good night for seared ahi tuna. 

[Hook1997 5351]

35 minutes ago, Mo Horn said:

Friday night is a good night for seared ahi tuna. 

That tuna looks amazing but where’s the rest of it?  Is this a tasting menu course?  

[Mo Horn 8816]

2 hours ago, Hook1997 said:

That tuna looks amazing but where’s the rest of it?  Is this a tasting menu course?  

Split it with Mrs Mo. It was plenty for both of us

[Hornbeliever 712]

10 lbs of Costco pork belly turned into vic Mackey approved cut bacon.  Thicc 

 

[South Austin 52431]

[elfenix 34221]

On 9/20/2024 at 5:28 AM, ztejas said:

?

Mustard was fine. 

"Since 1926"

[Zepol87 9185]

Coctel de camaron and aguachile. I was pretty drunk but it turned out pretty damn good 

 

[Brisketexan 105041]

Coctel de camaron and aguachile. I was pretty drunk but it turned out pretty damn good 
 

Recipes please?
A good coctel de camaron, served on saltines (I am OLD school), is happiness.

[Zepol87 9185]

1 hour ago, Brisketexan said:

Recipes please?
A good coctel de camaron, served on saltines (I am OLD school), is happiness.

Many saltines were eaten. It’s the way to do it, also aguachile is best with Chicharron. Will share recipe when not drunk 

[Bevo&Pevo 5120]

Just a little 'ol country breakfast... that will make ya' want to bust dirt in the back 40 or dig post holes.  OK, there isn't anything that makes you wanna dig post holes.

 

[Texasborn91 935]

[Underdog 28544]

It’s been a while and a dish I feel I nail everytime… roasted chicken. 
 

[shadow_operative2.0 15941]

____

Edited September 23 by shadow_operative2.0
I'm out.

[Wiler77 1566]

On 9/21/2024 at 11:15 AM, Hornbeliever said:

10 lbs of Costco pork belly turned into vic Mackey approved cut bacon.  Thicc 

 

I'm always tempted to buy pork belly at the store, and then the same question pops in my head.  "WTF am I going to do with that amount of pork belly?"

Did you roast that or smoke it?  You've cut it into bacon strips, so are you now going to freeze a good portion of it, or are you planning to eat 10lbs of bacon before it goes bad?

The fat clearly isn't rendered, so do you cook it like regular bacon before you eat it?  Which then begs the question of why you cooked it the first time.

Maybe this belongs in the "cooking stuff you suck at" thread.  I suck at finding uses for anything more than about a pound of pork belly.

[Hornbeliever 712]

4 hours ago, Wiler77 said:

I'm always tempted to buy pork belly at the store, and then the same question pops in my head.  "WTF am I going to do with that amount of pork belly?"

Did you roast that or smoke it?  You've cut it into bacon strips, so are you now going to freeze a good portion of it, or are you planning to eat 10lbs of bacon before it goes bad?

The fat clearly isn't rendered, so do you cook it like regular bacon before you eat it?  Which then begs the question of why you cooked it the first time.

Maybe this belongs in the "cooking stuff you suck at" thread.  I suck at finding uses for anything more than about a pound of pork belly.

cured it for seven days and then smoked it for a few hours to he to 152 degrees.  Then put it in fridge to firm it up so that you can cut it easier.

we vacuum seal in strips of 6-7 so that we only have to defrost a family serving at a time.   We also dice some up into cubes to put into meals like rice bowls.  Soooo good.  And yes, we defrost them and then cook em on cast iron or bake them.

as for why cook it the first time?  Because I watched it on YouTube and it looked delicious.  Don’t know the science.

[elfenix 34221]

6 hours ago, Wiler77 said:

"WTF am I going to do with that amount of pork belly?"

make your own ramen with as much pork as you want

[Deej 76750]

14 hours ago, Hornbeliever said:

we vacuum seal in strips of 6-7 so that we only have to defrost a family serving at a time

[BlueGreySky 1002]

14 hours ago, Hornbeliever said:

we vacuum seal in strips of 6-7 so that we only have to defrost a family serving at a time.  

Family of one?  

[Incredulity 11643]

16 hours ago, Hornbeliever said:

cured it for seven days and then smoked it for a few hours to he to 152 degrees.  Then put it in fridge to firm it up so that you can cut it easier.

we vacuum seal in strips of 6-7 so that we only have to defrost a family serving at a time.   We also dice some up into cubes to put into meals like rice bowls.  Soooo good.  And yes, we defrost them and then cook em on cast iron or bake them.

as for why cook it the first time?  Because I watched it on YouTube and it looked delicious.  Don’t know the science.

what kind of smoker did you use?

 

[Hornbeliever 712]

6 hours ago, Incredulity said:

what kind of smoker did you use?

 

I used a Treager at like 225 degrees so nothing special.  Doesn’t even need to be smoked and you can do this in oven but won’t get a that sweet sweet smoke element.

as for 6-7 slices for a family, it’s just me, a wife, and two girls so I’m the only one who eats what one would say is an American portion.  They eat like normal Europeans or something.

 

[sith_horn 2379]

Beef and beans with cornbread.

[pops 6980]

On 9/24/2024 at 9:53 AM, Incredulity said:

what kind of smoker did you use?

 

Jumping in....I have a customer that cold smokes at like 80 degrees in some piece of shit electric smoker and my fuck. Best bacon I've ever had and isn't close.  He does different recipes and did a habanero peach and I'm pretty sure that's what angel pussy would taste like. 

I've had fantastic bacon that was warm smoked at 225 or whatever. But that cold smoked shit is a different level. 

[Bill Brasky 1443]

On 9/23/2024 at 3:05 PM, Wiler77 said:

I'm always tempted to buy pork belly at the store, and then the same question pops in my head.  "WTF am I going to do with that amount of pork belly?"

Did you roast that or smoke it?  You've cut it into bacon strips, so are you now going to freeze a good portion of it, or are you planning to eat 10lbs of bacon before it goes bad?

The fat clearly isn't rendered, so do you cook it like regular bacon before you eat it?  Which then begs the question of why you cooked it the first time.

Maybe this belongs in the "cooking stuff you suck at" thread.  I suck at finding uses for anything more than about a pound of pork belly.

Lots of tutorials on doing this on youtube if you want to give a shot. Cure it for 7 days in the fridge.  Then I will smoke mine around 225 with some hickory or mesquite chips.   I don't slice it all right away but I do portion it out and give it away to people so they can slice at home to whatever thickness they prefer.  I'll give it 15 minutes in the freezer before slicing to firm it up some for myself before finishing it in the skillet 

[FartingMonk 3606]

This was fun as hell

[Brisketexan 105041]

Went with English breakfast faves this morning - eggs, banger, black pudding.

[Anastasis 23454]

Straight up cracker ass breakfast right there. Stupid question amnesty requested. What is black pudding. 

[South Austin 52431]

43 minutes ago, Anastasis said:

What is black pudding. 

A mixture of blood sausage and oatmeal or barley. 

[Brisketexan 105041]

Oh yeah, peak white people breakfast. SA got black pudding right - it’s Brit morcilla.
The full English or Scottish breakfast is one of the things the UK actually nails, EXCEPT….that stupid canned beans on toast shit.
Had a great breakfast on a ferry in Scotland:


But sweet baby jebus, the three gals sitting behind us, all locals in their 20s…each had a big serving of Heinz baked beans on toast. It’s horrific.

[Bevo&Pevo 5120]

As previously mentioned, carne guisada by me.

The Beginning

Halfway through

End result with some Spanish rice

[CoachTex 2623]

[Texasborn91 935]

23 hours ago, Brisketexan said:

Oh yeah, peak white people breakfast. SA got black pudding right - it’s Brit morcilla.
The full English or Scottish breakfast is one of the things the UK actually nails, EXCEPT….that stupid canned beans on toast shit.
Had a great breakfast on a ferry in Scotland:


But sweet baby jebus, the three gals sitting behind us, all locals in their 20s…each had a big serving of Heinz baked beans on toast. It’s horrific.

Centuries of inbreeding on that island led them to believe that’s an appetizing breakfast. 

[pops 6980]

Shakshuka. Every time I make it I think God damn, I need to make this more often. 

[Underdog 28544]

On 9/28/2024 at 12:51 PM, Brisketexan said:

Oh yeah, peak white people breakfast. SA got black pudding right - it’s Brit morcilla.
The full English or Scottish breakfast is one of the things the UK actually nails, EXCEPT….that stupid canned beans on toast shit.
Had a great breakfast on a ferry in Scotland:


But sweet baby jebus, the three gals sitting behind us, all locals in their 20s…each had a big serving of Heinz baked beans on toast. It’s horrific.

Not a GD thing wrong with baked beans and toast. 

[956 Worldwide 34695]

Got a new rotisserie I have big plans for but decided to test run with just a whole yardbird. Roasted some potatoes, onions, garlic, bacon in a skillet underneath. 
 

Pretty, pretty, pretty good.  Next time I’ll put the taters in later as a few got a bit too crispy. 
 

[elfenix 34221]

Not really cooking more like controlled rotting:

 

[HenryJames 66032]

Fideo Loco, imo.

[Masshole Horn 769]

My favorite way to cook leftover bbq. In this case, beef rib fried rice.

[Mo Horn 8816]

Whole baked fish stuffed and rubbed with ginger, garlic, and lemon. Baked in top of the eggplant. 

[Underdog 28544]

Wife made this last night and turned out well... 

https://m.facebook.com/story.php?story_fbid=510839598061147&id=460029006475540

*stock photo

 

[pops 6980]

So.... Been mulling this over for a while. Chicken Tikka masala pizza. Used my naan recipe for the dough. It slammed. 

[Brisketexan 105041]

White beans with smoked turkey and greens. Mirepoix, garlic, camelia white beans, two smoked turkey legs, bunch of collard greens. Thyme, some Cajun seasoning. Serve with crusty bread.