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Shit I've Cooked Lately


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On 1/9/2022 at 12:48 PM, Judge Roybeanbag said:

Don’t feel bad, I did that on my gas grill when I first got it.

 

On 1/9/2022 at 11:34 AM, Bogeywon said:

 

Holy shit he is right! The place the wife bought from out that shit together 

I went through multiple replacements before I realized.  Shit happens when you cook shit.

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On 1/9/2022 at 8:25 PM, BearCountry11 said:

Phillys on the Blackstone tonight! Thinly sliced ribeye and some beef tenderloin trimmings.

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That looks fn perfect. What’s the cheese sauce recipe, if you don’t mind. How did you season the blackstone, can’t keep mine consistent.

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2 hours ago, RMac5 said:

That looks fn perfect. What’s the cheese sauce recipe, if you don’t mind. How did you season the blackstone, can’t keep mine consistent.

Cheese sauce:

1-1.5 cups shredded cheddar cheese (by hand)

1-1.5 cups shredded American cheese

(I also added a little bit of shredded Oaxaca cheese but not part of recipe)

Tablespoon of cornstarch

Few dashes of garlic powder and ground mustard

12 oz or so of evaporated milk (I used heavy cream since that’s all we had).

Warm it stovetop until melted

 

For the Blackstone seasoning, I used their proprietary cast iron seasoning right out of the box.  Followed this video:


After I cook on it I scrape it clean then wipe it down with avocado oil while it’s still hot.  Make sure it’s not pooling anywhere then you’re done.  

Edited by BearCountry11
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3 hours ago, BearCountry11 said:

For the Blackstone seasoning, I used their proprietary cast iron seasoning right out of the box.

Made of a proprietary blend of palm oil, shortening, beeswax, palm oil, canola oil and soy oil

Interesting. I used flax oil to season, and despite my best efforts still getting a lot of flaking of seasoning over time.  Gonna have to scrape/sand it all and start over at some point.  Will try their blend. 

 

 

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5 hours ago, Anastasis said:

Made of a proprietary blend of palm oil, shortening, beeswax, palm oil, canola oil and soy oil

Interesting. I used flax oil to season, and despite my best efforts still getting a lot of flaking of seasoning over time.  Gonna have to scrape/sand it all and start over at some point.  Will try their blend. 

 

 

Yeah me too, I’ve done mine twice with the flax seed oil. I scraped and sanded it down after the first flaky mess came up. Flax seed oil was expensive too.

How are y’all cleaning it after use? I pour water on it while it’s still hot and let it boil/steam all the gunk up. Then I take a wad of paper towels and scrub up all the water mess and let it dry from the residual heat. Put a very light coat of oil on it while it’s still warm. 

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3 hours ago, RMac5 said:

Yeah me too, I’ve done mine twice with the flax seed oil. I scraped and sanded it down after the first flaky mess came up. Flax seed oil was expensive too.

How are y’all cleaning it after use? I pour water on it while it’s still hot and let it boil/steam all the gunk up. Then I take a wad of paper towels and scrub up all the water mess and let it dry from the residual heat. Put a very light coat of oil on it while it’s still warm. 

I only do water if there’s a lot of shit stuck on there - like if I do stir fry or something with a lot of sauce on it.  Otherwise I just scrape it, wipe with paper towels, apply thin layer of oil.  I avoid water on it unless I need it.  

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2 hours ago, Kennythetiger said:

What’s Cajun butter?  

Basically I just mix a shit ton of Cajun seasoning in with 2-3 tablespoons of warmed/softened butter. Then spread it on warm French bread from the oven. 

 

2 hours ago, conVINCEd said:

It’s the stuff in their ass crack after they spend a week in the swamp hunting gators.

This had me lulz'ing. :D

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that looks fantastic!

more soup tonight, still trying to recuperate from Mexico 😁

lemon chicken with orzo...had it at Central Market a while back, made up my own recipe. garnished with fresh parm and chives, served with crusty french rolls. 20220122_193816.thumb.jpg.d7630a815d85aa3f685878d19b780263.jpg20220122_194526.thumb.jpg.d71f5bb5e27aba997dc80dda5a02760e.jpg 

ETA:  tomorrow i'm trying jaegerschnitzel for the first time! stand by for disaster or A-grade food porn 😋

Edited by mchookem
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15 hours ago, mchookem said:

that looks fantastic!

more soup tonight, still trying to recuperate from Mexico 😁

lemon chicken with orzo...had it at Central Market a while back, made up my own recipe. garnished with fresh parm and chives, served with crusty french rolls. 20220122_193816.thumb.jpg.d7630a815d85aa3f685878d19b780263.jpg20220122_194526.thumb.jpg.d71f5bb5e27aba997dc80dda5a02760e.jpg 

ETA:  tomorrow i'm trying jaegerschnitzel for the first time! stand by for disaster or A-grade food porn 😋

Looks like a riff on avgolemeno.  Looks yummy. 

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15 hours ago, South Austin said:

Recipe please. And where do you find the kraut in Central Market (North Lamar location is my hood)?

i was at the south lamar CM...and the sauerkraut was the inspiration for the whole meal 😄 it was in a refrigerated bin b/t the produce and meat section - freshmade in store and it looked delicious. they had it next to some brats but i saw it and just immediately thought of schnitzel (a fav). 

it was super easy, didn't even really follow a recipe (altho as usual i did a little research on different ones). 

i used boneless center-cut loin chops (about 1/2 in thick to start, pound them out until they are <1/4)

standard flour/egg/panko combo - flour seasoning was your basic salt/pepper/garlic and i added paprika. added about 1T of whole grain mustard and a splash of cream to the egg wash.  

1/2 a large onion and about a dozen white mushrooms, all sliced very thin - into the same pan once i removed the pork. cooked for about 3 minutes then added 3T unsalted butter - cooked maybe 5 minutes more on low-med heat, until everything was nicely caramelized. 

added 3T flour and worked on the roux for a bit on low heat, 7-10 minutes or so. 

added 1c beef broth, then as much water as needed to get the consistency i wanted, probably about 1-1 1/2 c total. added about 1t powdered beef bouillon to counter the added water (and this also added plenty of salt). 

finally, when gravy was just the right consistency, whisked in about 1/2c sour cream. 

potato salad - yukon gold potatoes, diced red onion, couple slices diced bacon, dressing was sour cream, whole grain mustard and a splash of apple cider vinegar. chives on top!

p.s. the sauerkraut was delicious, very fresh!

 

apologies - obviously i suck at relaying recipes lol 🤪 i rarely measure anything (outside of baking) and just eyeball stuff/season to taste. i also have 30+ years cooking experience and do virtually all the cooking in our house, and i'm pretty damn good at it (although not a freaking gourmet like some in this thread! 😮).

i had surgery back in October and couldn't cook for about six weeks so my husband had to take over...but he doesn't really cook so i had to 'instruct' him...

i'm not lying when i say we had several screaming arguments b/c i am terrible at relaying cooking instructions and recipes and i made waaay too many assumptions about him knowing what to do, techniques, how to season stuff, etc 😄

the good news is he did pretty well after the first couple of weeks and we settled into a better rhythm, and he mastered what i ended up calling Cooking Basics 101 haha...and he also learned to appreciate the effort, skill, and coordination required to create a menu and prepare a tasty and nutritional meal and get everything on the table all at the same time every freaking night! 😊

 

 

Edited by mchookem
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