What are you cooking?

[Tristan]

Ah, the wife does breakdance too!
She plays keyboard?

Classical pianist who turned to synths, likes plugging all the pedals she can on this one Shitty casino keyboard for shits and giggles.... Sometimes it evens sounds decent.

Cool!

[phantasmagorovich]

the good old leftovers soup!

Fry an onion in a pot, add whatever veggies are around, add water, let it cook for 10 minutes, add lentils, give it another 10-15 minutes. Enjoy.

[Mike]

About 45 minutes ago, I started tonight's dinner: pork shoulder picnic. I'm cooking it in the sous vide machine I built for last month for my wife's birthday dinner. We'll be eating the pork on buns, along with homemade barbecue sauce, cole slaw, and baked beans. Yeah, I know it is supposed to be smoked for real pulled pork. Yeah, there are more than 20 places to buy pulled pork less than 5 miles from here. I like to experiment, though.

The plan is to buck sous vide convention, and cook it at a high temperature. Most sous vide pork is done to 135F - 160F or so. Maybe that is fine for a lean, flavorless pork chop, but that makes no sense whatsoever for a butt/shoulder. Pork butts/shoulders have several types of connective tissue, the toughest of which breaks down at 192 degrees. Cook your pork butt or shoulder to less than 192 degrees, and that connective tissue will not break down, no matter how long you cook it. It is simple science. That is why pork is typically smoked at 210 degrees, and considered done between 192 and 195 degrees.

I used a half-assed dry rub. Brown sugar, smoked paprika, garlic powder, salt, and pepper. I tossed in a piece of bacon to give it a smoky flavor. Since it will sit all day in the rendered bacon fat, the smoke flavor should permeate pretty well.

I'm hungry already.

Mike

[friendship]

Interesting! I've never heard of doing pork shoulder sous-vide style, you should take a picture.

The other night I made a "canned" bean chili, which is where I sautee lots of chilies and bell peppers in onions/garlic, and then toss in three cans of beans (black, pinto, and red), a can of corn, a can of chipotle sauce, a can of whole tomatoes, and some spices. It's not real chili but it's a pretty great stew, and cheap. Just started getting cold in my part of the world so it's good comfort food as well.

[aens_wife]

Risotto! Brilliant idea for that broth use, thanks guys.

Gonna make chicken shawarma tonight for dinner with sticky rice, curried lentils and stir fried broccoli.

Yum.

Yum indeed. What do you plan on using to season the chicken?

I use a ton of garlic, olive oil, yellow curry powder, cumin, lemon and salt. I let it marinate for a few hours and then stir fry it, basically. I like to grill it too, but we have 6 inches of snow and it is 20 degrees out right now.

[UncleBBQ]

Risotto! Brilliant idea for that broth use, thanks guys.

Gonna make chicken shawarma tonight for dinner with sticky rice, curried lentils and stir fried broccoli.

Yum.

Yum indeed. What do you plan on using to season the chicken?

I use a ton of garlic, olive oil, yellow curry powder, cumin, lemon and salt. I let it marinate for a few hours and then stir fry it, basically. I like to grill it too, but we have 6 inches of snow and it is 20 degrees out right now.

This sounds #proasfuck2014. I am inspired.

Last night I wrapped a Cornish hen in bacon and made some next level sauce.

[Gone Fission]

Made snax. It's a surprise until Santee gets them.

[Chankgeez]

I totally just had a craving for corn muffins with blueberries.

Anybody have any good recipes?

[aens_wife]

I totally just had a craving for corn muffins with blueberries.

Anybody have any good recipes?

I do have a pretty great corn bread recipe.

1 2/3 c whole milk
1 stick unsalted butter, melted
2 large eggs
1 2/3 c flour
1 1/3 c corn meal
3/4 c sugar
3 T corn starch
1 T baking powder
1 1/2 t salt

Mix wet ingredients in one bowl, and dry in another. mix together just until dry is absorbed. Gently fold in blueberries, if you want them (I've never tried that but I am going to have to now!) Bake 20 or so in muffin tins at 350

It is from the Clinton Street Baking Co cook book. I love it. They have a great buttermilk biscuit recipe too : )

[Jwar]

I cooked some chicken and asparagus today. Does that make me fancy? I'm terrible at cooking.

[Chankgeez]

I totally just had a craving for corn muffins with blueberries.

Anybody have any good recipes?

I do have a pretty great corn bread recipe.

1 2/3 c whole milk
1 stick unsalted butter, melted
2 large eggs
1 2/3 c flour
1 1/3 c corn meal
3/4 c sugar
3 T corn starch
1 T baking powder
1 1/2 t salt

Mix wet ingredients in one bowl, and dry in another. mix together just until dry is absorbed. Gently fold in blueberries, if you want them (I've never tried that but I am going to have to now!) Bake 20 or so in muffin tins at 350

It is from the Clinton Street Baking Co cook book. I love it. They have a great buttermilk biscuit recipe too : )

Awesome, thank you!

[friendship]

Stewed some black and pinto beans in a pot of chopped tomatoes and chipotle sauce. Put that on rice and topped it with sauteed bell and habenero peppers and onions.

Was hearty as hell, I put the leftovers in tortillas with cheese and pan fried them the next day.

[antennafarm]

i'm thinkin of trying some spaghetti squash tonight. nothing complicated... but i hear it's the business.

[futuresailors]

spaghetti squash is the business.
goddamn.
fuckin janky ass grocery store doesn't even sell it...

[wdinc01]

For lunch today, I threw together a chicken salad made from some left over chicken that my dad...smoked? I don't know, but it was fucking insane. Threw in some green onions. I don't know if it was that or the Kroger brand Miracle Whip, but it was just freaking awesome.

For dinner, I made mojo chicken, pineapple lime rice, and key lime pie for dessert. Fun fact: key limes take forever to squeeze out half a cup of juice