Whatcha Cooking today?

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worth1
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Re: Whatcha Cooking today?

#1861

Post: # 72362Unread post worth1
Fri Jun 24, 2022 5:41 pm

Who wants to see raw chicken?
I do I do!!.
A 6 pound young chicken soaking in Knorr tomato chicken bullion.
Gochujang.
And soy sauce.
It will do this over night a rub down and another soaking.
Marinate is the proper word i think.
The chicken was dried off the salt sucking the moisture out of the chicken to create the brine.
It's like a simi wet brine on steroids.
Once ready it will get roasted in the oven.
What could possibly go wrong. :lol:
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Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Re: Whatcha Cooking today?

#1862

Post: # 72413Unread post worth1
Sat Jun 25, 2022 9:20 am

I finished off my steak with hassleback potato and roasted onion while watching, In Time, for about the 10th time. :lol:
One of my favorite movies.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Re: Whatcha Cooking today?

#1863

Post: # 72414Unread post worth1
Sat Jun 25, 2022 9:53 am

The chicken was doctored up this morning with extra ingredients.
My cooked orange habanero glaze.
Achiote powder.
Lime juice.
Fresh garlic.
Mexican oregano.
Mixed up in blender and added to marinade.
It's sort of like a Mexican Korean version of pollo Asado aka grilled chicken.
But roasted.
I won't let the marinade go to waste.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Re: Whatcha Cooking today?

#1864

Post: # 72417Unread post worth1
Sat Jun 25, 2022 10:34 am

Decided to cut up 2 oranges and stuff them in the chicken after the juice was squeezed out.
Reserved the marinade and will add some of my leftover cranberry jam stuff to it.
Made about a pint.
It's in a kettle heating up to kill bacteria and make safe.
Chicken in oven on rack on a big cast iron pan at 250F.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Re: Whatcha Cooking today?

#1865

Post: # 72419Unread post worth1
Sat Jun 25, 2022 10:47 am

I just taste tested the marinade after bringing to a boil.
Possibly needs a hot companion but not sure.
One thing is certain it's out of this world in flavors.
Savory sour sweet spicy but not hot spicy.
Not able to explain it.
To heck with it I'm adding my homemade habanero sauce. :lol:
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Re: Whatcha Cooking today?

#1866

Post: # 72429Unread post worth1
Sat Jun 25, 2022 11:52 am

Approximately 2 tablespoons of the habanero sauce added to the mix made the sauce just right.
Not hot until it hits your tonsils.
Just a wee singe and then goes away.
Citrus notes are strong and the Mexican oregano makes for a woody earthty background.
I have a thermometer probe stuck in the breast of the chicken set to go off at 150F.
The slow and low temperature of the baking allows for more even cooking of a huge bird like this.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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karstopography
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Re: Whatcha Cooking today?

#1867

Post: # 72430Unread post karstopography
Sat Jun 25, 2022 11:58 am

F246FFE3-929C-413C-B4AF-7FD72B7277E2.jpeg
Classic BLT, homemade pepperocini, slice of big beef and Amana Orange.
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Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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worth1
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Re: Whatcha Cooking today?

#1868

Post: # 72431Unread post worth1
Sat Jun 25, 2022 12:09 pm

karstopography wrote: Sat Jun 25, 2022 11:58 am F246FFE3-929C-413C-B4AF-7FD72B7277E2.jpeg

Classic BLT, homemade pepperocini, slice of big beef and Amana Orange.
I almost bought bacon for a BLT yesterday.
In Oceanside California they had a one off sandwich shop I used to always order the BLT.
The place is no longer around.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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karstopography
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Re: Whatcha Cooking today?

#1869

Post: # 72432Unread post karstopography
Sat Jun 25, 2022 12:14 pm

Aldi has very good bacon for $4.15/#.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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worth1
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Re: Whatcha Cooking today?

#1870

Post: # 72434Unread post worth1
Sat Jun 25, 2022 12:28 pm

karstopography wrote: Sat Jun 25, 2022 12:14 pm Aldi has very good bacon for $4.15/#.
It would cost me $50 in gas to get there and back. :lol:
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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karstopography
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Re: Whatcha Cooking today?

#1871

Post: # 72437Unread post karstopography
Sat Jun 25, 2022 1:19 pm

Yea, I see Aldi is barely in the Austin area. Only Two stores, none near Bastrop. There’s forty plus Aldis scattered around greater Houston area.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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worth1
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Re: Whatcha Cooking today?

#1872

Post: # 72438Unread post worth1
Sat Jun 25, 2022 1:50 pm

Probably because Austin is too snobby for Aldi. :lol:
Worth
25 miles southeast of Waterloo Texas.

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You might as well be arguing with a cat.

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worth1
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Re: Whatcha Cooking today?

#1873

Post: # 72442Unread post worth1
Sat Jun 25, 2022 2:31 pm

After basting a couple of times and cranking heat up to 350F after internal temperature got to 140 it's ready at 150F.
Gave it a lotion of carnita lard for shine and flavor.
Now the temperature will rise on its own.
It's already almost to 155F and I hope it doesn't go any farther.
Pulled a wing tip off to chew on earlier. :lol:
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Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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worth1
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Re: Whatcha Cooking today?

#1874

Post: # 72450Unread post worth1
Sat Jun 25, 2022 3:13 pm

I had a leg and part of a thigh..
The breast is cooked to perfection and stopped rising at 155F.
Look how juicy it is.
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Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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pepperhead212
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Re: Whatcha Cooking today?

#1875

Post: # 72460Unread post pepperhead212
Sat Jun 25, 2022 10:39 pm

I made something with my first okra today! Only 6 of them, cut in half, along with 4 eggplants, diced up, along with a half cup of finely chopped garlic scapes, from the garden.

It was a chole masala, I added these vegetables to, for bulk, and started it last night by soaking 1 1/2 c white chickpeas. This morning I cooked it in the IP, with a couple of teabags. I drained it, saving the liquid, cooled, and refrigerated it.

Yesterday, I also made a new batch of chole masala spice mix, plus a couple of others I was out of. The chole masala has the most ingredients - 19 - so that will save a lot of time in a lot of dishes! This dish was fairly fast to make, once that was prepared, like most of these types of things.

It starts with whole cumin in oil, over medium heat, until crackling some, then the chopped onion and garlic scapes are added. While cooking, the spices are all measured out, plus a little salt, and added, along with the 4 diced up eggplants. I sautéed for about 7 minutes, stirring frequently, then added the water, chickpeas, halved okra, quinoa, and mixed well. I simmered it very low, for 30 minutes. That was it! I had a small bowl, topped with a little cilantro. I'm taking most of it to a friend tomorrow, that has been handling a lot lately, and I know she'll like this.
ImageThe chole masala, with some eggplant diced up, and cooking with the onion, garlic scapes, and all the spices. by pepperhead212, on Flickr

ImageThe chole masala, with the precooked white chickpea added, along with the first 6 okra, halved, plus a half cup of black quinoa. by pepperhead212, on Flickr

ImageFinished chole masala, with eggplant and a small amount of okra added. by pepperhead212, on Flickr

ImageFinished chole masala, topped with a little cilantro. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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worth1
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Re: Whatcha Cooking today?

#1876

Post: # 72489Unread post worth1
Sun Jun 26, 2022 10:07 am

Now what to do with the rest of this massive 6 pound chicken?
It was left to cool off and stuffed into a plastic shopping bag in the refrigerator.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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Amateurinawe
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Re: Whatcha Cooking today?

#1877

Post: # 72491Unread post Amateurinawe
Sun Jun 26, 2022 10:41 am

@worth1 Shhhh, some of us have whippets which understand the word chicken. It's roast chicken Sunday today, and I'll never hear the last of it. Funny how dogs become really friendly and wanting to help in the kitchen when Sunday comes around....
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worth1
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Re: Whatcha Cooking today?

#1878

Post: # 72493Unread post worth1
Sun Jun 26, 2022 12:26 pm

I ended up having a thick slice of cold chicken breast on toasted bread sandwich with tomato and Duke's mayonnaise.
Hit the spot.
Worth
25 miles southeast of Waterloo Texas.

You can't argue with a closed mind.
You might as well be arguing with a cat.

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karstopography
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Re: Whatcha Cooking today?

#1879

Post: # 72495Unread post karstopography
Sun Jun 26, 2022 12:49 pm

Another BLT for lunch. Pineapple and Japanese black Trifele for these.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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karstopography
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Re: Whatcha Cooking today?

#1880

Post: # 72496Unread post karstopography
Sun Jun 26, 2022 12:55 pm

Last night, two lamb leg chops, two pork chops from the freezer and homemade eggplant caponata. Took a black beauty eggplant with one of the last of my red onions, a couple Japanese black Trifele tomatoes, sliced them all up and grilled, then diced up everything and tossed with fresh mint, basil, capers, lemon juice and EVOO. My dad walked over and joined us saying it was the best thing he’d eaten in weeks.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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