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***Official Cooking Discussion Thread*** (1 Viewer)

proninja said:
I made pizza on my baking steel today for my family. It made me wish I wasn't currently doing keto. 
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Could you please provide some info on the baking steel?  I've been curious about them.

Price?  Dimensions? Is the weight such that it can just go on the existing oven rack?  Do you always leave it in the oven?  Do you clean it other than just scraping off big stuff?

 
proninja said:
You guys do anything for mother's day breakfast? I got up early, made apple cinnamon crepes topped with walnuts, whipped cream, and drizzled chocolate. Crepes turned out a bit thick, but waking my wife up to that was a hit. 
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Nothing for breakfast, but I tried my hand at crab enchiladas for the first time.  Turned out better than expected.  Cobbled together 4-5 different recipes and then asked for help from Cos before beginning.  

 
proninja said:
This is how I usually make something new. Combine the parts I like from a few recipes. 
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Yeah, it's my approach too.  And I generally always add some wrinkles in along the way so if it's a winner, I'd be well served to jot it all down so I remember, but what's the fun in that? ;)

Some of the recipes called for cream cheese; some called for sour cream.  After tasting the filling sans sour cream, I threw caution to the wind and added a 1/2 cup and I'm glad I did.  Added a nice balance and perhaps clogged a bunch of arteries.

 
proninja said:
You guys do anything for mother's day breakfast? I got up early, made apple cinnamon crepes topped with walnuts, whipped cream, and drizzled chocolate. Crepes turned out a bit thick, but waking my wife up to that was a hit. 
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Made a sausage/asparagus/mushroom quiche with a phyllo crust.  Not sure I'd do that crust again, as it was a little tough on the bottom; then again, I was lazy and didn't brush every sheet with melted butter as I put it in the pan, and I probably could have baked it longer before filling it.  Filling was really tasty though.

 
heckmanm said:
Made a sausage/asparagus/mushroom quiche with a phyllo crust.  Not sure I'd do that crust again, as it was a little tough on the bottom; then again, I was lazy and didn't brush every sheet with melted butter as I put it in the pan, and I probably could have baked it longer before filling it.  Filling was really tasty though.




 
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Making your own phyllo dough is daunting and so time-consuming.  I think its one of those things that really is worth buying at the store.  

You can enjoy yourself and focus on the filling.  

 
Binky The Doormat said:
Making your own phyllo dough is daunting and so time-consuming.  I think its one of those things that really is worth buying at the store.  

You can enjoy yourself and focus on the filling.  
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Oh, no, I didn't MAKE phyllo. I had some store-bought, but it still works best with some butter added to it before baking..

I love my wife, but not enough to make homemade phyllo dough.

 
My Mexican rice recipe comes from New Mexico.

Boil 2 c long grain rice. Meanwhile

In pan, cook 1/2 small onion, diced,  in oil to soften. Add 1can El Pato Mexican tomato sauce, 1/2 T oregano, 1tsp garlic powder, 2tsp salt and 1C chicken broth. Stir, then simmer till reduced by 1/3 to 1/2.

Add half the cooked rice then add more as desired. This is the quick way.

If you want to fry the rice then use day old rice instead, fry in oil till the moisture is gone then add the sauce. Just don't over sauce the rice. 

 
I have seen recipes that call for 1 clove of garlic.  One clove of garlic isn’t enough for any recipe unless it’s “How to cook 1 clove of garlic” and even in that case you should use 2.

 
Just made ranch chicken burgers for the 4th.

2 lbs ground chicken

1 ranch packet

1/4-1/2 cup Panko bread crumbs

1 cup cheddar cheese

I let them set up for a day and then grill them.  I make sure to oil them before they go on the grill.  Recipe works with ground beef as well as the original recipe used it.

ETA: skip the Panko if ground beef is used.

 
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It's the middle of July, so that means it's time for Egg Nog!!!

"What?" You might say. Egg Nog in the summer?  Are you crazy, Scoresman?

Well yes, I am but this isn't why.  We make our Egg Nog in July and load it up with booze so that we can safely age it for 5 months for Thanksgiving/Christmas.

18 large eggs 
3 cups sugar

1.5 cup dark rum
1.5 cup cognac
1.5 cup bourbon

1.5 pint half-and-half
1.5 pint whole milk
1.5 pint heavy cream

1.5 teaspoon fresh grated nutmeg
1/3 teaspoon kosher salt

First, separate the egg yolks from the whites.  We're only using the yolks here so put them all into a large mixing bowl and make yourself a nice egg white omelette later with the whites.  Then put in the sugar.  Beat it good for a while until the mixture forms solid ribbons off the whisk.  

Mix the booze, salt, and the three dairy items into another large bowl.  Then slowly combine it with the egg yolk mixture.  Get yourself a bunch of mason jars or old bottles and transfer.  Make sure they can be nice and sealed.  Store in the back of your fridge for at least 2 weeks but preferably at least 2 months. 

Do not try to drink it right after making.  It will taste like a melted vanilla milkshake with a ton of booze (on second thought maybe a sip or two wouldn't hurt).  The flavor will meld properly and the booze will mellow out over time.  

The recipe above makes a lot of egg nog as you can see below.

Here's my batch to be ready for Thanksgiving and Xmas.

 
Tiger Fan said:
Nothing sexy, but tried this Gyro recipe tonight, and while not technically a gyro b/c it wasn't rotisserie, it was still tasty.  The only thing I did different was to put the meat under the hi broiler for a few minutes after I chopped it up.

https://www.facebook.com/GRnostimo/videos/430468637284933/
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Probably my favorite food on the planet. I don't think I'd like to try it though, the Greek places near me do it so well that it's the one dish I've never thought to attempt.  Even things as simple as getting the pitas to that perfect consistency, no one does it better than the Greek restaurants here.

 
Scoresman said:
It's the middle of July, so that means it's time for Egg Nog!!!

"What?" You might say. Egg Nog in the summer?  Are you crazy, Scoresman?

Well yes, I am but this isn't why.  We make our Egg Nog in July and load it up with booze so that we can safely age it for 5 months for Thanksgiving/Christmas.

18 large eggs 
3 cups sugar

1.5 cup dark rum
1.5 cup cognac
1.5 cup bourbon

1.5 pint half-and-half
1.5 pint whole milk
1.5 pint heavy cream

1.5 teaspoon fresh grated nutmeg
1/3 teaspoon kosher salt

First, separate the egg yolks from the whites.  We're only using the yolks here so put them all into a large mixing bowl and make yourself a nice egg white omelette later with the whites.  Then put in the sugar.  Beat it good for a while until the mixture forms solid ribbons off the whisk.  

Mix the booze, salt, and the three dairy items into another large bowl.  Then slowly combine it with the egg yolk mixture.  Get yourself a bunch of mason jars or old bottles and transfer.  Make sure they can be nice and sealed.  Store in the back of your fridge for at least 2 weeks but preferably at least 2 months. 

Do not try to drink it right after making.  It will taste like a melted vanilla milkshake with a ton of booze (on second thought maybe a sip or two wouldn't hurt).  The flavor will meld properly and the booze will mellow out over time.  

The recipe above makes a lot of egg nog as you can see below.

Here's my batch to be ready for Thanksgiving and Xmas.
Click to expand...
I'm totally gonna try this. Thanks!

 
Scoresman said:
It's the middle of July, so that means it's time for Egg Nog!!!

"What?" You might say. Egg Nog in the summer?  Are you crazy, Scoresman?

Well yes, I am but this isn't why.  We make our Egg Nog in July and load it up with booze so that we can safely age it for 5 months for Thanksgiving/Christmas.
Click to expand...
My brother did this one year. Timed it for Christmas and it was ####### tasty! Not sure how long he aged it tho, I think just a month or so.

 
I'm doing Philly cheesesteaks this Sunday, for the first time ever, Steakums notwithstanding.

Talk to me about the meat. What cut? Do I marinade, or just go with salt and pepper and a minimal amount of oil? My intention is to cook on a cast iron griddle. I'm willing to spend a few bucks. Was thinking skirt steak, but wouldn't that make it a torta?

Will answer yours.

 
Mister CIA said:
I'm doing Philly cheesesteaks this Sunday, for the first time ever, Steakums notwithstanding.

Talk to me about the meat. What cut? Do I marinade, or just go with salt and pepper and a minimal amount of oil? My intention is to cook on a cast iron griddle. I'm willing to spend a few bucks. Was thinking skirt steak, but wouldn't that make it a torta?

Will answer yours.
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Ribeye, cut paper thin. 

 
I agree with ribeye to make a sandwich like a Philly cheesesteak.  I ask the butcher to cut it very thin and then I cut it up more when I get home.  If the place you get it from doesn't cut it for you, freezing it is good advice, but it will take a while to cut it up with a knife so if you have a mandolin or a food processor that can slice thinly, use that.  Either way, I use salt a pepper, I preheat a little bacon fat until it's very hot and then put the steak into the pan.  Spread it around to 1 layer and don't touch it.  Let it cook until the side down is getting a crust.  Then stir it up and it should finish cooking very quickly at that point.  If you have to do it in batches because you have too much to fit into 1 layer in 1 pan, then do that instead of pilling it all in.

Not a Philly cheesecake style, but I also like to cook a flank steak like you would normally cook that cut, then cut it thinly against the grain after cooked and use that on the sandwich.  I like that with caramelized onions and on garlic bread.  Maybe a little steak sauce or marinate the steak if you want.

 
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wikkidpissah said:
:thumbup:  griddle? you know the double chop & to put the roll over it while the cheese melts, right?
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This man knows cheese steaks. And if you’re doing onions, bell peppers and mushrooms, splash a little water on them and cover with a pot lid. It steams them up.

 
wikkidpissah said:
:thumbup:  griddle? you know the double chop & to put the roll over it while the cheese melts, right?
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Could you please unpack this?  Cannot figure out what you mean.

 
Spike said:
Could you please unpack this?  Cannot figure out what you mean.
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the guys who pride them on being good at cheesesteaks chop&flip the meat with a spatula in each hand the whole time it's on the flattop. their other key is to mix separately-cooked unyins/peppahs/mushrooooms (whether roasted or steamed0 just before topping with provolone and then splaying the hoagie roll (toasted or not) on toppodat while the cheese melts and then grabbing the roll, taking a spatula & rolling the goods into the bun as you turn it. Sumn bout holdin' togethah for prime eatin & ####. howzat?

 
Made this last nite. Delicious, and easy too; I'd even go with 'healthy.' We did it with both soft tortillas and rice bowls, with taco toppings.

Slow Cooker Salsa Pulled Chicken


Ingredients

  • 1 (16-ounce) container refrigerated fresh tomato salsa, divided
  • 2 pounds boneless, skinless chicken breast (3 to 4 breasts)
  • Chopped fresh oregano leaves, for serving (optional)
Instructions

  1. Pour 1/2 of the salsa into the bottom of a 6-quart slow cooker. Nestle the chicken breasts into the salsa in a single layer. Pour the remaining half of the salsa over the top of the chicken.
  2. Cover and cook on LOW for 2 to 3 hours, or HIGH for 1 to 2 hours. The chicken is done when an instant-read thermometer inserted into the thickest part of the breast reads 165°F.
  3. Turn off the slow cooker and transfer chicken to a cutting board. Shred the chicken with 2 forks. Return the chicken to the slow cooker and toss with the salsa.
  4. Sprinkle with the fresh oregano if desired and serve.
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maque choux:

8 medium ears of fresh corn

1 medium onion, medium dice (1/2 cup)

1 small red sweet pepper, medium dice (1/2 cup)

2 tbs butter

1 medium tomato, diced

1 tbs flour

1/4 tsp salt

1/4 tsp ground black pepper

1/4 tsp  red pepper flakes

Remove the husks from corn; scrub with a stiff brush to remove silks. Rinse. Use a sharp knife to remove corn from cobs, cutting two-thirds of the way to the cob. Scrape cobs with a dull edge of a knife. (You should have about 4 cups.)  Or you can roast the corn prior to this process.

In a 3-quart saucepan cook onion and red pepper in butter about 5 minutes or until tender. Stir in corn, tomato, salt, black pepper, and red pepper flakes. Cover and cook over low heat about 20 minutes or until corn is tender. After 5 min add flour to bind  a little.  Season to taste. Makes about 6 sides.

 
Chicken Noodle soup on a cold November day:

1 large chicken boiled, sift stock after, hand shredded when cooled

4 large stalks of celery chopped

Large handful of baby carrots chopped

1 medium onion chopped

12 chicken base cubes (low sodium)

Heavy dose of parsley

Dash of Lawry's and Lawry's Garlic Salt

Heavy dose of Black Pepper

2 sometimes 3 32oz boxes of chicken broth

Simmer on med-low for as long as you desire

***Cook your noodles separate and do not add them to the stock. They tend to mush up for the leftovers and soak up all the broth.

Good ####. It also makes a lot to freeze & throw in the fridge. Just add crackers.

 
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I just made a low quantity ingredient wing sauce that has fantastic flavor.  I have never used this combo of flavors before but it packs a wallop of flavors.  Spicy, smokey, sweet, salty, it has everything.

1 7oz can Chipotle Peppers in Adobo sauce

4 TBS lime juice

1.5 tsp Garlic Powder

3 TBS soy sauce

1/3 cup honey

mix all together in blender.

 
NewlyRetired said:
I only cook for 2 usually so I have to smoke the smaller boneless butts, around 3-4 pounds.

At 250, it takes about 6 hours to get to 200 int temp.

How many hours will you cook that 7lb butt for?
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I go 220 degrees until internal temp gets to around 160 (6-8 hours, and I give it smoke for the first 3-4 hours) then wrap until Int temp hits 205 or so...usually between 18-24 hours total cook time, it's always a painfully long stall with this smoker...the results are pretty awesome though. 

 
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NewlyRetired said:
I just made a low quantity ingredient wing sauce that has fantastic flavor.  I have never used this combo of flavors before but it packs a wallop of flavors.  Spicy, smokey, sweet, salty, it has everything.

1 7oz can Chipotle Peppers in Adobo sauce

4 TBS lime juice

1.5 tsp Garlic Powder

3 TBS soy sauce

1/3 cup honey

mix all together in blender.
Click to expand...
All of the peppers and the sauce? You seed the peppers?

 
NewlyRetired said:
I just made a low quantity ingredient wing sauce that has fantastic flavor.  I have never used this combo of flavors before but it packs a wallop of flavors.  Spicy, smokey, sweet, salty, it has everything.

1 7oz can Chipotle Peppers in Adobo sauce

4 TBS lime juice

1.5 tsp Garlic Powder

3 TBS soy sauce

1/3 cup honey

mix all together in blender.
Click to expand...
I do something like this....

2 chipotles

2 tbs adobo sauce

2 oz Orange juice

2 oz soy

Then I play with different secondary flavors: honey, br sugar, or molasses.  Garlic, ginger, cilantro, other citrus, etc

 
Wingnut said:
I go 220 degrees until internal temp gets to around 160 (6-8 hours, and I give it smoke for the first 3-4 hours) then wrap until Int temp hits 205 or so...usually between 18-24 hours total cook time, it's always a painfully long stall with this smoker...the results are pretty awesome though. 
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That time frame seems similar to other recipes I have seen so I don't think your smoker is causing any issues.

Do you have any knowledge of why the cook time is not linear (ie your twice as heavy butt takes 3-4 times as long as a smaller boneless).  Is it the bone itself or does the mass of meat just have a non linear cook time in general?

 
Instinctive said:
I need more good side options in my repertoire. I basically can make a normal salad or bake vegetables, but that's about it. 
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something i make for my wife a lot is zucchini and yellow squash.  i cut up about 10 discs of each and add to a skillet with a pat of hot butter and a drop of evoo.  medium heat, i then add a dash of garlic salt, pepper and a coating of italian seasoning.  cook for about 5-6 mins.  i make risotto, polenta (instant), you can use mushrooms in both.  i have made a large tray of ratatouille for a couple of meal sides.  steam some sweet potatoes.

 
Smoked butt update:

4 hours in: https://i.imgur.com/Cr67oU9.jpg

13 hours in: https://i.imgur.com/DceD8IQ.jpg

Decided not to wrap. IT approaching 190. Cranked smoker temp to 250, I'm hoping it hits 200+ by 3am (a little more then 2 hours from now).

Been mopping every hour or so starting 5 hours in with a mix of apple juice, apple cider vinegar, worcestershire, and some dry rub seasoning. 

 
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