Cooking...

[IndyWS6]

One of my threads was revived. I'M SOMEBODY!!!

Kudos.... Cooking is a lot of work, but can also be very rewarding. We don't go out a lot, so cooking a meal that others enjoy is satisfying. Plus, I like to eat, so there's that

[nightflameauto]

I love to cook. . . and I look like it.

I like doing the standards, but I really like mixing shit up and freaking people out. My cherry bomb pepper cookies drive people in the office cray-cray. I also made a cherry/cherry bomb hot sauce that I used to make brownies with cherry bomb frosting. Fuck yeah.

But fried chicken, sausage gravy and biscuits from scratch, pizza with home made crusts, meats of various types, jambalaya, fuck. Now I'm hungry.

[VTM]

I love to cook. . . and I look like it.

I like doing the standards, but I really like mixing shit up and freaking people out. My cherry bomb pepper cookies drive people in the office cray-cray. I also made a cherry/cherry bomb hot sauce that I used to make brownies with cherry bomb frosting. Fuck yeah.

But fried chicken, sausage gravy and biscuits from scratch, pizza with home made crusts, meats of various types, jambalaya, fuck. Now I'm hungry.

Same here, but I learned to cook out of necessity more than anything else. Some of the nastiest mother truckers I have ever known were cooks, and they were saints of cleanliness compared to your typical zit popping fast food jack off kings.

[andvari7]

Back from the dead, with my plans for the kitchen tomorrow. I have a chest freezer now, as well as a Foodsaver, so, in keeping with my road life, I am preparing meals, sealing them up, and deep-freezing them for later. I didn’t have any free time to pursue this earlier, nor did I have the Foodsaver until about three weeks ago, but I was in the Dakotas for a month, and never had an opportunity to use it.

Tomorrow’s plan:
Ragú alla Bolognese (or a good attempt at one), partitioned for a weeknight
Crockpot sausage ragú, ibid.
Chicken, harissa-seasoned root vegetables
I might do a shellfish stew
And, once I get some mason jars, I’m fermenting kimchi.

Friday:
Carnitas in the Crockpot. Cooked all day in lard. And not the bricks of glorified Crisco you get at the store; I mean REAL, non-hydrogenated lard. Now, I won’t be eating the carnitas on Christmas, because my mother is baking a ham, and my parents have, despite their best judgment, invited me over for dinner. Foodsaver. For most of it.

[VTM]

Same here, but I learned to cook out of necessity more than anything else. Some of the nastiest mother truckers I have ever known were cooks, and they were saints of cleanliness compared to your typical zit popping fast food jack off kings.

[mortatone]

Last year or two we’ve been exploring some various cooking avenues after realizing that I was brought up in a box, as far as food goes. One of my favorite new to me foods is grilled pizza. Easy, quick and fun.

Tomorrow I’m doing my first bone-in rib roast. Going simple with just garlic, butter, salt and pepper.

[IndyWS6]

Last year or two we’ve been exploring some various cooking avenues after realizing that I was brought up in a box, as far as food goes. One of my favorite new to me foods is grilled pizza. Easy, quick and fun.

Tomorrow I’m doing my first bone-in rib roast. Going simple with just garlic, butter, salt and pepper.

Montreal Steak Seasoning is perfect for a standing rib roast. It has everything needed in the correct proportions and works well if you don't want to guess at the mix. It provides more flavor than garlic, salt and pepper. I rub it on, roast the beef and then pour melted butter over the top before covering and resting the meat. The rub provides flavor and the butter "washes" off the excess. It also makes the drippings all but perfect for a gravy / Au Jus...

[andvari7]

Well, today’s culinary marathon is over, and it was, with one exception, a success. I didn’t get any mason jars, but the cabbage should be fine until Saturday. The carnitas will have to wait until Saturday, as well, because the pork is frozen solid; this gives me some time to get beans, cilantro, limes, and the means to make tortillas.

Next phase: More meals. I’m going to get a sous vide circulator, and do proper meals.

[Yarbicus]

Made my first prime rib on Christmas day. Just a simple salt, pepper, and garlic powder rub. Cooked it on a rack in the oven. Got a touch over cooked but was still moist and delicious. I will be making it more often!

[andvari7]

Carnitas: Cooling off. It got fall-apart tender, and the crispy bits - Oh, sweet Jesus, the crispy bits. They are everything pork should be.

Kimchi: Two jars are fermenting; I hope that it doesn’t cause botulism.

Hot sausage ragú: It was splendid.

EDIT: Sous vide circulator should arrive Monday. I’m also making potstickers, ravioli, and other good meals, in keeping with the sealing and freezing.

[andvari7]

Sous vide is amazing. I just did a pork chop, held it at 140/60 for 90 minutes, and seared it for 1-2m on each side. Of course, it was brined, and bone-in, and previously frozen. Served with glazed carrots, glazed parsnips, sautéed mushrooms, micro greens and wild rice.

My next meal with the circulator will be ribeye. Micro greens are a fantastic, nutritionally dense accompaniment, and I do likes me some mushrooms, but I like variety even more. I’ll have to think on the sides.

[Ry Manchu]

Nice. I've had a sous vide for about 2 years. I've made some tasty meals. I prefer the crock pot and the smoker, but I like it better than the one pot. I have the Anova. My favorite to cook with it is Picanha and Chateaubriand.