Jump to content

Shit I've Cooked Lately


Recommended Posts

i'm still new to surly food porn...but here's what i did with staple/pantry ingredients, as there was a sudden urgent need for enchiladas i hadn't planned for.

casserole style. those are HEB american slices 😊 does that mean it should be in Steel Shank's thread? 

um guys, it was not bad 😎

 

20210214_183229.jpg

20210214_193725.jpg

20210214_194958.jpg

 

Edited by mchookem
  • Hook 'Em 7
  • Like 1
Link to post
Share on other sites
2 hours ago, BearCountry11 said:

Couldn’t quite get the cone shape I was hoping for but hell it was damn good!

if you care about the visual aesthetics and want to get a traditional tortellini shape (highly secondary to taste), the execution issue you are having is easily solved.

the problem is that you are cutting the pasta into circles before stuffing and folding.  tortellini is made by cutting it into a square.  put the filling in the middle of the square, the fold corners to each other like a triangle.  mesh the three corners together and everything in between.   once you have a closed up triangle, fold it over on itself and twist the edges around.  easy peasy.

circle cut pasta is traditionally for ravioli.

looks delicious by the way,

Edited by sidis
  • Hook 'Em 3
Link to post
Share on other sites
16 hours ago, sidis said:

if you care about the visual aesthetics and want to get a traditional tortellini shape (highly secondary to taste), the execution issue you are having is easily solved.

the problem is that you are cutting the pasta into circles before stuffing and folding.  tortellini is made by cutting it into a square.  put the filling in the middle of the square, the fold corners to each other like a triangle.  mesh the three corners together and everything in between.   once you have a closed up triangle, fold it over on itself and twist the edges around.  easy peasy.

circle cut pasta is traditionally for ravioli.

looks delicious by the way,

Figure It Out What GIF by CBC

  • Haha 1
Link to post
Share on other sites
1 hour ago, Storm the Field said:

Should I post the beef jerky I had for dinner last night, this morning's bowl of granola for breakfast, or the grilled cheese I had for lunch?

it is the steel shank thread's time to shine! 

Link to post
Share on other sites
19 hours ago, Napoleon said:

A friend made SNOW ICE CREAM and I think that I'm going to give it a try.

TIK TOK Recipe:

https://m.tiktok.com/v/6929880147235523846.html

INGREDIENTS:

-Snow
-Condensed Milk
-Vanilla

Seems pretty simple.

 

Kids did this Monday night since we didn't have any power (still don't).  It's a staple of ours every time we go skiing.  

  • Hook 'Em 1
Link to post
Share on other sites
10 minutes ago, Kennythetiger said:

Did you roast a part to your washing machine, too?

Was my grandfather's cutting board. I have no idea what that thing is for. It is threaded and texture on the outside to turn but attached to the board. Clearly something went in there but no clue what. 

Link to post
Share on other sites
On 2/18/2021 at 6:36 PM, SurlyBDR said:

Just some Snowpocalypse '21 fajitas 

20210215-180905.jpg

I hate passing judgement on these threads, because I enthusiastically support people cooking at home vs going for disgusting fast food, but that looks like you cut the meat with the grain.

If you cut against the grain, it'll be about 100x easier to eat.

Meat looks perfectly cooked, though.

  • Hook 'Em 3
Link to post
Share on other sites
1 hour ago, Wiler77 said:

I hate passing judgement on these threads, because I enthusiastically support people cooking at home vs going for disgusting fast food, but that looks like you cut the meat with the grain.

If you cut against the grain, it'll be about 100x easier to eat.

Meat looks perfectly cooked, though.

This here is true. Skirt steak is weird in that you need to divide it into 2-3 sections with the grain and then cut those against the grain because of its shape. Looks like you cooked it perfectly though. 

  • Hook 'Em 2
Link to post
Share on other sites
2 hours ago, BearCountry11 said:

Homemade truffle carbonara tonight. Much prefer fettuccine noodles for carbonara so went that route. Wife loved it so much I might even get laid tonight.

8c0879c780218fcf01b69b551187ad86.jpg
20b50dbbce852e8da2d99b9c348ba52b.jpg
44c85f2433054e169d27246b57e12cf6.jpg
3bba11b582fcdade0f6da4e07c6d10d8.jpg


Sent from my iPhone using Tapatalk

Do you do anything with your pasta once you roll it out/cut it to keep it from sticking? I’ve got a rack to hang them on but I’ve found unless I coat them in a lot of flower they’ll still stick together. 

Link to post
Share on other sites
18 minutes ago, Etexhorn13 said:

Do you do anything with your pasta once you roll it out/cut it to keep it from sticking? I’ve got a rack to hang them on but I’ve found unless I coat them in a lot of flower they’ll still stick together. 

Yes - I’ll take a couple of baking pans and throw some flour on the bottom.  As I cut the pasta I put the finished “nests” onto the floured pans and toss them in the flour a bit.  Just to coat them.  Then I cover the pan in plastic wrap until I’m ready to cook the pasta.  Don’t have issues with sticking then.  
 

I have a pasta hanging rack too and just think this way is easier.  Just keep flouring the dough as you roll

Edited by BearCountry11
  • Hook 'Em 2
Link to post
Share on other sites
8 hours ago, Wiler77 said:

I hate passing judgement on these threads, because I enthusiastically support people cooking at home vs going for disgusting fast food, but that looks like you cut the meat with the grain.

If you cut against the grain, it'll be about 100x easier to eat.

Meat looks perfectly cooked, though.

 

7 hours ago, Etexhorn13 said:

This here is true. Skirt steak is weird in that you need to divide it into 2-3 sections with the grain and then cut those against the grain because of its shape. Looks like you cooked it perfectly though. 

I know all about cutting against the grain on beef, but somehow went brain dead when cutting this skirt steak. I figured it out real quick when my slices pulled out on the first bite. I'm not going to sit here and act like I was sober through Snowpocalypse, however. No excuses though, I fucked that one up! 

  • Hook 'Em 4
  • Like 1
  • Haha 1
Link to post
Share on other sites
15 minutes ago, Wiler77 said:

Where did you find meat from that breed?  And tell me more about that sauce.

I live in Europe. I used to live in an area that bordered Hungary and had its own local herd. You could find it in a lot of supermarkets at a bit of a premium over run of the mill pork and I learned to love it.  I’ve since moved a bit farther away  but every now and then I come across it in the local meat market and I’ll grab it when I do. 
 

There are some breeders in the U.S. that sell through mail order. The premium in the U.S. is higher. Recommend trying some bacon if you decide to go that route. For uncured meat, it’s best to roast or grill pretty simply because it has plenty of marbling and natural flavor. A pork chop from this animal looks closer to a nice beef steak in color and fat content than the pale “other white meat” that you usually see with American pork.

The sauce is pretty simple and I eyeball it.  A couple generous scoop of honey and a couple heaping spoonfuls of a good brown or Dijon mustard. A good amount of fresh ground pepper. A splash or so of fish sauce adds some salt and interesting savory flavor, it doesn’t taste identifiably Thai or Asian. Sometimes a splash of hot sauce or cayenne pepper. And I use a maybe a small spoon of powdered garlic because chunks of diced garlic will burn and get bitter in the hot oven or on the grill.  Brush it on for the last 15 minutes or so and the honey will caramelize a bit. The reserved sauce after it rests can also get brushed on and mix with the carving juices. It goes really well with pork, IMHO.
 

When I sear the meat before roasting usually give it a pretty good crust with a generous rub of salt only.

  • Hook 'Em 1
  • Like 1
Link to post
Share on other sites
14 hours ago, BearCountry11 said:

Homemade truffle carbonara tonight. Much prefer fettuccine noodles for carbonara so went that route. Wife loved it so much I might even get laid tonight.

8c0879c780218fcf01b69b551187ad86.jpg
20b50dbbce852e8da2d99b9c348ba52b.jpg
44c85f2433054e169d27246b57e12cf6.jpg
3bba11b582fcdade0f6da4e07c6d10d8.jpg


Sent from my iPhone using Tapatalk

Info on pasta roller/cutter please?   I've almost pulled the trigger on the one for the kitchen aid about 50 times but I keep wondering if a hand unit would be better. 

Link to post
Share on other sites
1 hour ago, pops said:

Info on pasta roller/cutter please?   I've almost pulled the trigger on the one for the kitchen aid about 50 times but I keep wondering if a hand unit would be better. 

Mine is an Atlas 180 - about $100 when I bought it.  Pretty sure there’s a newer model now.  I’ve never used the kitchenaid but I just like rolling and cutting with the atlas.  

  • Like 1
Link to post
Share on other sites
11 hours ago, BearCountry11 said:

Mine is an Atlas 180 - about $100 when I bought it.  Pretty sure there’s a newer model now.  I’ve never used the kitchenaid but I just like rolling and cutting with the atlas.  

Seconded. My wife bought me one for my birthday a few years ago and it’s super easy to use. 

Link to post
Share on other sites
23 hours ago, 956 Worldwide said:

Found a nice treat recently— a good chunk of Mangalica pork loin. The Mangalica is an odd looking, curly haired Hungarian heritage breed. It’s generally raised for longer than ordinary pigs, it produces LOTS more marbling and fat. My best description of it is that it tastes like pork, but more so. Most of it is turned into amazing bacon and sausage, but the fresh meat is perfect for simple grilling and roasting.

78182dc458a48ce2c8274bda23c8f30f.jpg

Pan seared the outside then roasted in a hot oven to just under medium, brushed with a simple honey-garlic-mustard-fish sauce glaze. Right out of the oven.

673d490f3ac33cc5b9a841b09be68f56.jpg

After resting, brushed again with some of the leftover glaze and sliced. Not pictured, served with some mashed sweet potatoes and a pepper-soft cheese salet. It killed.

bc59c018d529a09ffb68dc2089d6f51f.jpg

I ain't eating no sheep pig!

  • Haha 1
Link to post
Share on other sites

tried this cake again for someone's birthday... bundt pan instead of loaf, did the trick with the blueberries coated in flour (worked!), fixed the problem with glaze (too runny first time).

umm...yeah, this'll work 😋

20210227_142909.jpg

20210227_203501.jpg

  • Hook 'Em 4
  • Like 3
  • Drool 1
Link to post
Share on other sites

Had some family over for tonight for an early dinner so I had to get started pretty early this morning. Pork butt on at 6am, off at 12:45. Ribs on at 1, then turkey wrapped in bacon on at 2:30. Pork butt rested for several hours and made an apple cider vinegar/mustard sauce, ribs had about 20 min to reat before cutting. Feeling pretty great about how the whole process turned out today. 

F3206FE0-B43D-4B25-9992-AFAA23FA3535.jpeg

  • Hook 'Em 5
  • Drool 1
Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

×
×
  • Create New...