Whatcha Cooking today?

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karstopography
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Re: Whatcha Cooking today?

#1841

Post: # 71880Unread post karstopography
Fri Jun 17, 2022 6:55 pm

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Green Chile Burgers. Mostly green variable Anaheim types and one sweet red Ajvarski pepper. Some of the Anaheims had some kick to them.
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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pepperhead212
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Re: Whatcha Cooking today?

#1842

Post: # 71888Unread post pepperhead212
Fri Jun 17, 2022 11:04 pm

I made a one dish meal, using some things from the garden - some of those garlic scapes, and a generous quart of those chopped up mizuna greens. No photos, as it looks like any other dal. It was an Indian based dish, with a cup of toor dal, half cup of masoor dal, and a half cup of whole oats, seasoned partly with sambar masala. A lot of the flavor was also from the onion, plus the 3/4 c chopped scapes, plus that generous 4 c of mizuna greens, and then finished off with that standard tarka - the mustard seeds, cumin seeds, Kashmiri peppers, curry leaves, and some asafoetida, cooked very quickly in a little oil, and added to the dal at the end. Then topped off with a little cilantro.

Both of my Indian friends liked it so much, they wanted the recipe! But I told them they were going to have a problem getting some of the ingredients unless they are growing them, but they are starting to grow a lot already! They definitely got the gardening bug!
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Woodbury, NJ zone 6B-7

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worth1
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Re: Whatcha Cooking today?

#1843

Post: # 71949Unread post worth1
Sat Jun 18, 2022 2:09 pm

The pork roast is going down for the count.
Making a pork soup stew thing with the rest of it.
Cubed up the pork and added....
Fresh chopped onion.
Smoked paprika..
Garlic powder.
Chipotle powder.
Cumin.
Some water to add to the gelatin and fat from original cooking.
Frozen sweet corn.
Will add some old wrinkled potatoes at the end that need using up.
And Mexican oregano.
Oh I forgot, the bone is in the mix too.
It's sort of a hybrid pozole soup thing without the hominy but sweet corn plus the added potato.
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karstopography
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Re: Whatcha Cooking today?

#1844

Post: # 71976Unread post karstopography
Sun Jun 19, 2022 6:44 am

We’ve been gradually expanding our horizons to ever more south of the border foods and products. Really, it helps to have guides to nudge you in the right directions. Daughter the nurse boyfriend’s mom side are all from Mexico, not sure which part, I’ll have to ask, but the daughter and boyfriend start talking about this amazing salsa or make tamales and naturally it will pique the interest.

Yesterday, daughter the nurse came over and made a roasted salsa. Basically, it’s cooking down and charring the tomatoes, peppers, onions, and garlic, processing and serving hot with chips. Nothing earth shattering, but it was really good and demands we do this type of salsa more.

I bought EL TAMPIQUEÑO mexican sour cream the other day on a whim and my wife went wild about it. She sliced up some Suyo long cucumbers and dressed them with that sour cream and some green onion tops. Normally, she’ll put vinegar in with this when she uses something like Daisy brand sour cream, but she declared and I agreed the cucumber salad didn’t need any added vinegar.

My son was excited about Salvadoran cream at work so I guess I’ll pick some of that up next. His coworker is from El Salvador. It’s a different color than ordinary sour cream.

Today, we are going even further south to Brazil and steak picanha. I’m dry brining it now in the fridge, salt only, they don’t traditionally season with anything but salt. The picanha gets cut into individual steaks, with the grain, about 1 inch thick or a bit more, fat cap retained and then either reversed seared or some sort of brief direct, longer indirect cook. The videos get very specific about the cook. It’s a beautiful piece of meat.
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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Re: Whatcha Cooking today?

#1845

Post: # 71983Unread post worth1
Sun Jun 19, 2022 8:00 am

@karstopography
Once you get past all the usual Tex Mex stuff the Latin American food is diverse and to say the least, amazing.
Just don't fall in the no that's not authentic trap.
Because for the most part it's totally not true.
One thing is certain there is a tortilla war going on south of the border.
Corn vs flour.
You can look at Mexican food like you can the US.
It's regional and each area has their own way of doing things.
Much of this food is influenced by European East Asian and Middle Eastern colonianist from when Mexico was called New Spain.

One last thing, if you don't have a molcajete get one.
I use mine almost every time I make something.
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Re: Whatcha Cooking today?

#1846

Post: # 71984Unread post karstopography
Sun Jun 19, 2022 8:24 am

@worth1 Thinking about how big Mexico and then the rest of Latin America is and all the different regions, climates and peoples of Mexico and beyond, right, why wouldn’t there be a huge range of tastes and foods? My son has discovered Salvadoran pupusas, but I’m not sure I’m ready to tackle making those yet. They really don’t look too complicated, so maybe I’ll give those a shot soon.

Take mezcal for example, there’s a ton of different versions of that with no less than seven or so different species of agave used as the source mash. Pechuga de mezcal, the distillers hang a raw chicked or turkey breast in the vapor path and fruit in the boiler (who thinks up this stuff!) to add a complexity on the mouth feel, flavor and minerality of the finished spirit, often all made in a traditional clay still. If people go this far to create a unique and deliciously flavorful spirit who know what the limits of the flavors coming from the food might be!
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Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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worth1
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Re: Whatcha Cooking today?

#1847

Post: # 71993Unread post worth1
Sun Jun 19, 2022 10:50 am

Going to finish off the stew stuff tomorrow for supper.
Added some flat noodles to the mix and will put in smaller container for storage.
Going to have a hotdog and hamburger today.
Along with some mayocoba beans.
Now if I can just figure out how to cut the amount of beans I cook to two portions.
They are to top the hotdogs with.
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Re: Whatcha Cooking today?

#1848

Post: # 72001Unread post worth1
Sun Jun 19, 2022 12:39 pm

I'm doing a first time experiment with the mayocoba beans.
Did the quick soak method to prepare.
I do this sometimes when I don't plan ahead.
Then after the boil let rest and drain thing I brought back to simmer in fresh water for about an hour or so.
Added.
Valentina hot sauce and Knorr tomato bullion powder for the salt
No sugar of any kind will be added until beans are thoroughly cooked.
The sugar will be in the form of plain old ketchup.

I learned a long time ago adding sugar to undercooked beans will instantly halt the cooking of said beans and they will remain hard.
Alton Brown brought this to my attention many years ago on one of his original cooking shows Good Eats.

Once this is accomplished I'll also add fresh garlic and onion because in my opinion you can cook out the flavor of garlic and onion.
What I'm trying to accomplish is a South Western style pork and beans without the pork and a different but in my opinion a better bean.
Right now the broth is pretty darn good.
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Re: Whatcha Cooking today?

#1849

Post: # 72009Unread post worth1
Sun Jun 19, 2022 1:29 pm

I only used 1/2 cup of dried mayocoba beans.
Put the tomato bullion powder and Valentina hot sauce in and after beans were tender I added just enough ketchup to offset the vinegar and salt in the broth.
Plus I added some whole Chile de Arbol and a pinch of chipotle powder for extra heat.
Letting it cook down for the hotdog topping.
Right now it's spot on.
A little heat salt sour and sweet but none standing out against the other.
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Re: Whatcha Cooking today?

#1850

Post: # 72017Unread post worth1
Sun Jun 19, 2022 3:23 pm

The hotdogs came out fantastic with the spicy beans topped with sweet relish on steamed buns.
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Re: Whatcha Cooking today?

#1851

Post: # 72031Unread post JRinPA
Mon Jun 20, 2022 1:10 am

We haven't been eating much meat with the spring garden in full force. Mostly peas, broccoli, lettuce, spinach, lots of asparagus, finally the bed is producing well. Made sausage sandwiches a couple times, cheese steaks. Lot of fish. MMM catfish balls... Well, yesterday night I wanted a change up so I grilled some hot dogs. Maybe the second time all spring. Bread. Hot dog. Gulden's. Shredded jalapeno jack. Yak. I think I am completely done with store bought hot dogs. We haven't found a good cheap one since Redner's stopped having their store brand made by Hatfield, right down the road (they dropped their store brand all together) and instead push Ohio made Sugardale as their promo hot dog. I love Sugardale pepperoni but their hot dogs are tasteless junk. And these last night were even worse. May as well just eat the bread cheese and mustard.

So after that disappointment, I found myself at the big chest freezer. I grabbed a good chunk of deer meat. defrosted, scored, and bagged it in the pear sauce marinade I use. Pear sauce, worchester, garlic, rosemary, salt, pepper, olive oil. Thankfully it is cool enough to use the convection oven's broiler right now. Otherwise I would have just butterflied and fried it. I have made this or similar on the grill, but honestly it is a pain and a lot less control over charcoal. The bag said Nov 7, Yearling Loin. Yeah, I remember that deer.

That deer blew at me. FWOO! A terrible sound to hear as it is getting dark. Directly to my left. And close. FWOO. I just froze. FWOO FWOO. Nothing else to do. Very deflating. I was expecting them to come from my front. I was on the ground, sitting on my butt, halfway in the brush line, legs in front on the trail except for a little grass bundle as last ditch camo, trying to hide big boots. I turned my head to look, slowly. FWOO FWOO FWOOO. When I can finally see her, I look to the side, not at her. Right on the cut path. I just walked that path an hour ago, and left a scent trail. She had me pegged as...something... out of place. I remember some woodies were circling and thinking she must have seen me move my head to watch them. I blew the deer hunt looking at ducks. Wind is sort of crossing in my face, she isn't smelling me right now. Just one deer in sight, right out on the mowed path, head on, with her eyes on me, blowing away. She must have blown 30 times. Twenty five yards or so. If I can slide out a foot or two and turn 90 degrees... I decide to try for a shot. It took me about 2 or 3 minutes until I was clear. I couldn't believe she was still there - she may have stomped her way closer, even. As soon as she turned broadside and looked behind her toward the other deer, I made the last move and the arrow was on the way in the next breath.

This is the back of the loin, about perfect. 22 minutes in the broiler with just a couple minutes preheat.
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This is the front of the loin, it was a bit more well done as it is thinner, and maybe the back of the oven cooks a little hotter.
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After dinner I got some rump out for tomorrow, same way probably, and I think tomorrow night I'll get some duck breasts out for the cast iron skillet on Tuesday.

Screw hot dogs.

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worth1
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Re: Whatcha Cooking today?

#1852

Post: # 72040Unread post worth1
Mon Jun 20, 2022 5:32 am

Lots of German and other countries recipes for good sausage for hotdogs.
I'm not really sure how the American hotdog fell so far or if it was ever any good to begin with.
Or is it the American way to make the cheapest possible garbage and sell it.
We don't have laws restricting how and or where something is made like in Europe and other countries for the most part.
Nor do they have laws enforcing places to make their food look like the picture.
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karstopography
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Re: Whatcha Cooking today?

#1853

Post: # 72046Unread post karstopography
Mon Jun 20, 2022 7:47 am

My daughter the cowgirl was over at her boyfriend’s folks. She was shocked at how little spice, herbs and seasonings they had in their spice cabinet. Tony chachere’s, salt, pepper was about it. These people cook home cooked meals as a rule. I said what do they eat. The same dinners over and over again is how my daughter put it. Green beans with no real flavor or anything like bacon grease, onions or chicken boullion added in, pork chops, bland stuff, she said, nothing at all exotic. It wasn’t about money either, that’s not the issue. The Tony chachere’s is reserved for seasoning the brisket on the traeger pellet smoker.

There’s plenty of people that more of less eat to live and don’t particularly care what their food tastes like. My dad’s sister is like this. Food is just to sustain life, there’s nothing really to enjoy about it, that her basic approach to food. Yikes! If you ever get an invite to her home, eat a full meal first!
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Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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karstopography
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Re: Whatcha Cooking today?

#1854

Post: # 72069Unread post karstopography
Mon Jun 20, 2022 12:30 pm

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Kellogg’s Breakfast on Tuna salad. Tuna salad has free range eggs from daughter the cowgirl’s chickens.
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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worth1
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Re: Whatcha Cooking today?

#1855

Post: # 72089Unread post worth1
Mon Jun 20, 2022 6:15 pm

Burger and a movie.
Sands of Iwo Jima.
Staring John Wayne.
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worth1
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Re: Whatcha Cooking today?

#1856

Post: # 72092Unread post worth1
Mon Jun 20, 2022 6:47 pm

Watermelon for dessert.
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karstopography
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Re: Whatcha Cooking today?

#1857

Post: # 72093Unread post karstopography
Mon Jun 20, 2022 7:01 pm

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More tomatoes, well, it is a tomato forum. Black and white Caprese salad. one Black Krim and one Great White tomato, along with sungold and sweet millions. Purple and Genovese basil. Greek extra virgin olive oil.

Wife liked the white tomato, son likes the black one, I gobble them all up. Everyone likes sungold.
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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pepperhead212
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Re: Whatcha Cooking today?

#1858

Post: # 72099Unread post pepperhead212
Mon Jun 20, 2022 9:05 pm

I made my first Szechwan eggplant dish of the season, with just over 2 lbs of eggplants harvested - 8 so far. The one behold and 5 ichiban were all almost white, while the two String eggplants were starting to get seedy, but not terribly so, and nothing was at all bitter, so far. And I used a bunch of that almost year old garlic!
ImageGarlic from last season, for the Szechuan eggplant. by pepperhead212, on Flickr

ImageIngredients for Szechuan eggplant, ginger, garlic, shallots, garlic chives, and chili paste with garlic. by pepperhead212, on Flickr

ImageFirst Behold eggplant, with no sign if seeds at about 6 x 3 inches. by pepperhead212, on Flickr

ImageEggplants cut up for the Szechuan eggplant - the String Chinese the only ones with seeds. by pepperhead212, on Flickr

ImageFinished Szechuan eggplant, to be put on some rice. by pepperhead212, on Flickr

ImageSzechuan eggplant on rice, half brown half white Basmati. by pepperhead212, on Flickr

I was making a batch of yogurt in the Instant Pot today, so I couldn't use it for the rice! I used a trick I learned from Ming, for mixing white and brown rice - soak the brown rice 20-30 minutes, then rinse, and cook together, and they cook for about the same time.
Woodbury, NJ zone 6B-7

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worth1
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Re: Whatcha Cooking today?

#1859

Post: # 72176Unread post worth1
Tue Jun 21, 2022 7:32 pm

One of my more adventurous concoctions.
The tostada pannela cheese burger.
Crunchy in every bite.
Other ingredients are...
Mayonnaise.
Greek pepperoncini
Red onion.
Tomato.
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karstopography
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Re: Whatcha Cooking today?

#1860

Post: # 72287Unread post karstopography
Thu Jun 23, 2022 7:47 pm

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Italian sausage Stuffed hot Banana, Jimmy Nardello and Ajvarski peppers. Homemade marinara sauce. Yummy.
Zone 9a/b, right on the line, in the heart of the Columbia bottomlands. Heat zone 9, Sunset Zone 28, annual rainfall 52”

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