Watcha cookin'?

[ColoMike]

3 of the kids and Mrs Cruiser are sick with a nasty cold. So, it's time for a chicken noodle soup mini TR. Simple and delicious.

Veg n stock (made a couple of days ago in the pressure cooker)



Bacon fat and flour



Veg n roux getting happy



Chicken thighs that were used to make the stock



While the pasta was cooking I made some bread with Stilton, bacon, and roasted garlic



Money shot

Looks so good Cruiser. As someone who has folks who are allergic to wheat in the family, any thoughts on how you do roux without wheat flour. Trying to figure that one out.

[Dantheman]

Looks so good Cruiser. As someone who has folks who are allergic to wheat in the family, any thoughts on how you do roux without wheat flour. Trying to figure that one out.

White rice flour. For a basic blonde roux it works great.

[iceman]

No pics but I kinda threw together some decent shimp tacos tonight.

Got some good-sized shimp, peeled em and took the tails off, rinsed em dried em tossed em in a little evoo and some decent chili powder.

chopped and mixed some jalapeno, red onion and garlic.

sauteed that ^^^ for a few in a medium pan

turned it all the way up and dumped the shrimp in, sauteed that a few minutes until done.


earlier, I had made a little sauce, 2 parts sour cream 1 part mayo, add lime, chipotle and tabasco,

and I had sliced some cabbage thin

and made some decent guac

So then I warmed up some corn tortillas

and ate it

[jamal]

Had a nice salmon tonight. Little olive oil, salt, pepper, lemon. Oven at 250f, use meat thermometer, remove at 120. Perfect every time.

[iceman]

For breakfast I had some toast. Toaster on 3, little butter little jam, awesome.

[Cruiser]

Looks so good Cruiser. As someone who has folks who are allergic to wheat in the family, any thoughts on how you do roux without wheat flour. Trying to figure that one out.

I've never had to deal with wheat allergies but if Dan's suggestion isn't quite what you want then maybe you could substitute a little corn starch slurry near the end of cooking to give the soup a little more body.

Children who are born in New Orleans are culled if they are allergic to wheat. That way everyone (who survives) can enjoy the same pot of gumbo. As a little tyke you get coffee and chicory mixed into your milk at breakfast time and Tabasco mixed it at dinner.

[bagtagley]

Looks so good Cruiser. As someone who has folks who are allergic to wheat in the family, any thoughts on how you do roux without wheat flour. Trying to figure that one out.

Dan nailed it with the rice flour roux. You can even toast it a bit in the butter like a traditional roux to add some toasted flavor.

Depending on what you're making, you can also use Masa, cream, or starch to thicken. Potato starch seems to do the best job without turning it into snot or Chinese takeout sauce. For something like Pot Roast, I'll just long cook some veggies with the meat, then hit it with an immersion blender or put it through the food mill for a nice thick sauce. Having said that, I've never thickened chicken soup. That's just weird.

[Dantheman]

Corn and potato starch both turn completely clear once they thicken which I don't care for. Reminds me of that crystal gravy SNL skit.

I also never thicken chicken soup. In my mind that turns it into stew, NTTAWWT.

[Cruiser]

Just like punching up the saturation a little in your photos, using a modest amount blonde roux in chicken soup adds a layer of richness to the broth that tastes and feels really appealing but (unless you know what you're looking for) is difficult to put your finger on.

Spent the afternoon watching the kids play in the bounce house so dinner needed to be something painless. Fortunately I had a spare lasagna in the freezer!

[Dantheman]

Breakfast tacos and a cup of (mostly consumed) aeropress brew.

[GiBo]

My dad gave me some pork belly. I didn't really know what to do with it. So like always, when in doubt, I smoke it.

Marinated it in pulled pork rub, brown sugar and a little IPA. Smoked it for 4 hours at 225. Turned up to 275 at the end. Holy pornographic pork candy batman! I put in on a roll with slaw, onions and a little BBQ sauce. But mostly I picked at it and ate it like bacon. So fucking good!

[Rontele]

Breakfast tacos and a cup of aeropress brew.

If you can find some armenian coffee, you can really step up your aero press game. We've doing Armenian coffee in the aero press, tastes just like a good turkish coffee with less grounds at the bottom.

[doughboyshredder]

Black Trumpet Tacos

Fresh Black Trumpet mushrooms
leeks
red bell pepper
green bell pepper
smoked pepper garlic salt

All of the above stir fried and served on corn tortilla with purple heirloom tomato and avocado.

[dfinn]

smoked a ham a couple nights ago and needed to get rid of some leftovers. made ham fried rice and roti.

[snoqpass]

Kusshi oysters with mignonette and risotto

[Cruiser]

Been working on Kenji's pan pizza recipe lately

[Powder Ho]

My last effort. Shrimp Alfredo.

[bagtagley]

My dad gave me some pork belly. I didn't really know what to do with it. So like always, when in doubt, I smoke it.

I've done belly plenty of times, but never smoked it. This post inspired me to smoke a pork jowl I had. Jowl is pretty similar to belly; it's a bit meatier, and the fat is a bit more dispersed. The flavor was ridiculous, but I prefer the top fat nice and crispy. I popped the leftover piece under the broiler, and that helped a lot. Next time, I'll try keeping it on the smoke longer.

When I typically do belly, I cook it in a 550 degree oven for the first 10-15 minutes. That gets the top crispy and cooks the bottom meat. Then, I pour off the fat, throw in some veggies and stock and slow cook it for a couple hours. You get a crispy, bacony outer layer, kind of like the bark from a pork butt, but the inside is soft and buttery. I might try the high heat start, then throw it on the smoke after for the slow cook.

[Cruiser]

[Cruiser]

Curried lamb lollipops with roasted carrots and new potatoes tossed in red wine and fig paste. 2008 Penley Condor Shiraz Cabernet.

[abraham]

My last effort. Shrimp Alfredo.

Whoa! Magic pizza!

[Powder Ho]

Whoa! Magic pizza!

Thanks, I have no idea why that pix is up side down. BTW it tasted f'n awesome. The recipe is fool proof. I highly recommend it.
I increase the cooking time to +25 mins and the final proof is in the microwave w/ a cup of hot water.
We live at 7800' so your mmv.

[abraham]

I had similar issues with attachments

I'm at sea level and mostly make thinner pizzas but the pan pizzas in this thread are awfully tempting

[Powder Ho]

Dude, give it a try. I've tried pizza dough recipes for 15 years and this one is super easy.
Bad pizza is like bad sex, it really isn't that bad.

[Pegleg]

Made Sichuan style eggplant last night. I just can't get enough of Sichuan style Chinese, and this was a good one - spicy but also tangy from Chianking vinegar. 8/10 would make again.