Chicken fried elk, egg noodles, leftover mushroom gravy from last weeks crockpot short ribs and a salad. A bottle of Marietta Old Vine Red to go with. Sadly, no bourbon after dinner drinks. We're trying to be grown ups this year.
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Chicken fried elk, egg noodles, leftover mushroom gravy from last weeks crockpot short ribs and a salad. A bottle of Marietta Old Vine Red to go with. Sadly, no bourbon after dinner drinks. We're trying to be grown ups this year.
Going strong on 3rd round of leftovers
http://i.imgur.com/6yELKMV.jpg
Amalgam of the recipes higher up this thread and some tips from here
Nice^
roast chicken in the cast iron. pretty easy and tasty.
http://www.thekitchn.com/jennifer-reeses-162372
Recently if I buy lunch on the hill I've been getting sw chicken soup and cornbread so I thought I would make my own and hopefully save some money. Tonight was attempt number 2 at the cornbread, I used half all purpose flour and half barley flour and upped the amount of sugar to 3/4 of a cup. Pretty happy with the results, I'm new to baking and this is my first loaf that has turned out. The middle of my loaf didn't rise as well as the sides and is sagging since I took it out of the oven, what can I do to help this? and I have some peppers and onion for the next loaf, any other suggestions to spice up cornbread?
the next step is homemade chicken stock
How do you like your cornbread?
Also, post in the ask a baker thread
Tastes like cornbread to me. Going to pick up some sort of jam/preserves tomorrow to aid in further testing.
Baked rigatoni with italian sausage
http://i131.photobucket.com/albums/p...ps8qgaex1b.jpg
that's a home run if it tastes as good as it looks!Quote:
Originally Posted by Cruiser
Cuban style Picadillo with pork/beef/lamb mix (leftover from making meatballs) and arroz amarillo. Cheddar cheese cauliflower cakes on the side.
Cheesey Goodness.
I roast chickens on the rack. Better crispy skin. Pan of veggies underneath to catch the dribblings.
https://www.icmag.com/ic/picture.php...tureid=1549897
Holy fucking bad lunch decisions. Asian Cajun on Alameda.
https://www.icmag.com/ic/picture.php...tureid=1547303
Holy Grease fires Batman! How do you clean up after that?!?!?!Quote:
Originally Posted by Beer Drinker
That looks like an awesome lunch!!!Quote:
Originally Posted by Beer Drinker
I've got a wife.Quote:
Originally Posted by riser3
Grilled halibut with lemon, butter, shallots, garlic and mustard sauce. And grilled asparagus.
http://i108.photobucket.com/albums/n...psb3izsbte.jpg
Looks good.
Attachment 174960Quote:
Originally Posted by Beer Drinker
"Paleo chili"
(...much better than it sounds!)
Attachment 174963
Me too, but that doesn't mean she knows how to clean anything. And Chicken Cacciatore for dinner. Yum yum.Quote:
Originally Posted by Beer Drinker
Did you strategically spin the Lodge label?
Little bit of cooking ocd. I keep the label facing me when it's on the pot too
I'm down with that.
https://www.youtube.com/watch?v=44DCWslbsNM
Yeah I gotta have the DO lid turned so the handle is perpendicular to me for when I pick it up.
OCD
The struggle is real.
It's kinda like looking at tits don't focus on the background stuffQuote:
Originally Posted by Mazderati
Firecracker salmon steak. Spicy hot and sweet too.
If you look under the bird, the bottom of that pan you posted is holding the veggies. With a lid, steam will keep the skin from crisping. Especially the bottom of the bird, which tends to be super greasy and soggy if in a pan. On a rack the air circulates around the whole chicken.Quote:
Originally Posted by snoqpass
http://www.bonappetit.com/recipe/rack-roasted-chicken
It's cooking. It ain't rocket surgery.
Those look awesome.Quote:
Originally Posted by Cruiser
We have a couple of those Lodge Dutch ovens. They're great. I never thought about the logo position before, now I will. Thanks.
We made similar the other day, but the recipe called for it to be baked in the oven, which seemed odd to me. Until I tasted the golden brown biscuits on the top. :drool:Quote:
Originally Posted by Cruiser
Finish the dish by cooking the dumplings in the oven? Holy shit! What a fantastic ideer. Gonna try that out for sure.
Really nice plating.Quote:
Originally Posted by Paduraro
Attachment 174975
If you want crispy skin get one of these. Gives me a beautiful bird every time. Speeds cooking time so be careful.
I thought that was matzo ball soup.Quote:
Originally Posted by Cruiser
it is. just the goy version.Quote:
Originally Posted by Timberridge
My wife calls it chicken and dumpers
figured this is as good a place as any to ask. Give me your rec's for a pressure cooker. Buying online. Mainly how big does it need to be to fit litre (that's a quart for those who don't speak engrish;) ) mason jars for canning?
edit: want stove top not electric.
https://www.icmag.com/ic/picture.php...tureid=1547307do you even burger