Watcha cookin'?

[Powder Ho]

Thanks but it's not the cooking of the roast I was concerned with, it was timing the roast to be ready when the Yorkshire's are ready. (It's maybe kind of sad, but I've got small prime-ribs-for-two down to a science!)

My bad, missed the single oven issue. Good luck!

[BobMc]

Made some chili that was a bit too hot for the wife. Accompanied it up with some rather bland cornbread that was the best I’d ever made. Consistent texture, perfect crispness on the edges.



With a butter smear that shit was money.

[gaijin]

Deleted.

[gaijin]

Duck turned out okay.

[gaijin]

Slow cookers rule. Kinda like smokers in the sense that— you press start and then wait. It’s hard to fail.


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[SumJongGuy]

MIld salsa crok of peas and ham.. Spicy salsa crock of peas and ham. Collard greens. Mac n Cheese. Ham. Shrimp cocktail. Cheese and crackers. Chips.

Friend is bringing some kind of black eyed peas and PIGS FEET with rice gumbo thing. That ought to be interesting. My mom loved pigs feet. I've always avoided them but hey, I'll try it.

[Cruiser]

Just finished roasting and cleaning some peppers for green chili later in the week. I love me some pueblo/hatch as much as the next guy but the anaheim's at the grocery are always nice and fresh with good meaty texture and mild heat that makes for very chili tasting chili.

[gaijin]

This chicken curry spent 14 hours in the slow cooker. Now it sits on the wood stove.

[bonewrenched]

Oooohhhhhh that looks yumtown. Patience always pays off.

Sometimes though you don't have to cook at all, with still magical results.

Coworker gifted a few hunks of tuna from a trip, and after learning about the paper towel drying method we've been feasting on sashimi.

[J. Barron DeJong]

Oooohhhhhh that looks yumtown. Patience always pays off.

Sometimes though you don't have to cook at all, with still magical results.

Coworker gifted a few hunks of tuna from a trip, and after learning about the paper towel drying method we've been feasting on sashimi.

I would have guessed the uncooked rice would be a bit too crunchy. Will have to give a try sometime.

[bonewrenched]

Well ya got me there. BUT it was leftover along with the peppers so I maintain the "no cook" claim.

[J. Barron DeJong]

Well ya got me there. BUT it was leftover along with the peppers so I maintain the "no cook" claim.

I assume there’s also a good explanation for the shishito peppers?

[bonewrenched]

And thus ended my aspiring career as a food critic [emoji447]

[MakersTeleMark]

After a few decades of cooking I finally threw together a cast iron pie. It was beyond acceptable.

Ney, awesome even. For what it is on a quick Tuesday night. So simple, tasty, and hits the right notes.

[oftpiste]

Must take a while to chew.

After a few decades of cooking I finally threw together a cast iron pie. It was beyond acceptable.

Ney, awesome even. For what it is on a quick Tuesday night. So simple, tasty, and hits the right notes.

[MagnificentUnicorn]

Must take a while to chew.

Yeah, but it was seasoned well


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[PNWbrit]

Thanks but it's not the cooking of the roast I was concerned with, it was timing the roast to be ready when the Yorkshire's are ready. (It's maybe kind of sad, but I've got small prime-ribs-for-two down to a science!)

You can precook Yorkshires (they freeze really well too) then flash them back into a hot oven at the last moment.

[Thaleia]

Hey thanks, that's good to know. Greatly appreciated. (I guess you would know!)

[evdog]

Made some pressure cooker / air fryer mac and cheese recently. Turned out pretty good. Toppings were crispy. Need to use shaper cheese next time for more flavor.

[~mikey b]

turkey thighs and potato pancakes with spinach

[schindlerpiste]

Marone! The secret is in the mashed Alici

[skaredshtles]

Marone! The secret is in the mashed Alici

You got a recipe for that tasty lookin' shit??

[schindlerpiste]

Here's what I did:
1/2lb linguine
EVOO
6-7 cloves garlic (chopped)
3-4 anchovies (mashed)
2 doz. little neck clams (scrubbed). Make sure all are closed tightly. Otherwise discard.
couple large pinches of pepper flakes
1tsp or so of dried oregano
8 oz clam juice
4 oz dry white wine
1/2 bunch fresh parsley. (chopped)
Start to Boil your pasta (linguine) water. Heat (M-MH) some EVOO in at least 4" deep pan. Add chopped garlic. Let sauté about 3-4 mins (golden). Stir a bit. Add mashed anchovie. Stir. Cook about 3-4 mins. Add clams. Cook (M) about 8-10 mins. Stir a few times. (When they start to open). ... Add clam juice, wine and parsley. Cover and cook 8 mins. Open. Lower heat to high simmer. Remove and shuck clams and place in small bowl. Add salt to water (so it tastes like the ocean) haha and start to cook pasta. About 3 mins before pasta is very al dente reintroduce clams to simmering sauce. Then remove pasta from heat, strain and dump pasta into sauce. Turn up heat to (M) and finish cooking pasta to al dente.

Go for it, mang. It is not that hard and it is delicious. It's like a perfect match between garlic and clams.

[skaredshtles]

Here's what I did:
1/2lb linguine
EVOO
6-7 cloves garlic (chopped)
3-4 anchovies (mashed)
2 doz. little neck clams (scrubbed). Make sure all are closed tightly. Otherwise discard.
couple large pinches of pepper flakes
1tsp or so of dried oregano
8 oz clam juice
4 oz dry white wine
1/2 bunch fresh parsley. (chopped)
Start to Boil your pasta (linguine) water. Heat (M-MH) some EVOO in at least 4" deep pan. Add chopped garlic. Let sauté about 3-4 mins (golden). Stir a bit. Add mashed anchovie. Stir. Cook about 3-4 mins. Add clams. Cook (M) about 8-10 mins. Stir a few times. (When they start to open). ... Add clam juice, wine and parsley. Cover and cook 8 mins. Open. Lower heat to high simmer. Remove and shuck clams and place in small bowl. Add salt to water (so it tastes like the ocean) haha and start to cook pasta. About 3 mins before pasta is very al dente reintroduce clams to simmering sauce. Then remove pasta from heat, strain and dump pasta into sauce. Turn up heat to (M) and finish cooking pasta to al dente.

Go for it, mang. It is not that hard and it is delicious. It's like a perfect match between garlic and clams.

Yep - sounds simple and quite tasty. Gonna give this a go next time I find some good clams.

[schwerty]

So we get boxes of sockeye from pride of Bristol bay a couple times a year. Haven’t been in the salmon mood as I’ve worn the shit out of that fish. Needed a quick dinner for me and my daughter so I thawed out a couple chunks. Opened the fridge and there it was….a jar of beef tallow from a ranch around here. That’s what sockeye is missing! Beef fat!

Melted down about 4 tablespoons.
Mixed in about 2tablespoons homemade bbq sauce
3 giant cloves garlic
Dried thyme
S and P

Let cool a little and whisked to incorporate. Put about 2/3 beef fat bbq over the fish and went with a low temp roast at 300. Did a quick broil blast before removing.

Spooned the rest of the sauce over the salmon.

Damn fine meal. Had broccoli and goat cheese on the side but that’s not really important. I’m dousing all my fish in beef or pork tallow from now on. Might even confit some.