Whatcha Cooking today?

Share your recipes and cooking tips!
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GoDawgs
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Re: Whatcha Cooking today?

#2601

Post: # 83846Unread post GoDawgs
Fri Nov 25, 2022 11:19 am

Nothing! Reheating leftovers in the microwave doesn't count since they're already cooked. :)

Well, I might do turkey stock from the carcass but that will probably wait until tomorrow.

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worth1
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Re: Whatcha Cooking today?

#2602

Post: # 83852Unread post worth1
Fri Nov 25, 2022 1:12 pm

I'm having Thanksgiving 2.0.
Nobody but me and cooking kills my appetite big time.
The sides will slowly march into the menu as the weekend progresses.
In this case the roasted Brussel sprouts.
Par boiled in water with a shot of oil for about 5 minutes and then roasted at 350F for a bit in butter and black pepper.
Then on broil for 4 minutes most.
This insures a done Brussel sprout not a hot raw one.
I've had my share of under cooked Brussel sprouts and they aren't good.
The slab of turkey breast was simply put in the gravy to warm up.
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Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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karstopography
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Re: Whatcha Cooking today?

#2603

Post: # 83906Unread post karstopography
Sat Nov 26, 2022 5:03 pm

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First picking of early white kohlrabi set out in Mid October. Made a slaw of it along with sliced green onions, fresh from garden cilantro, lime and orange zest. Will add pumpkin seeds or marcona almonds when served. Dressing is lime juice, orange juice, olive oil, chili infused honey, and rice vinegar. Very tasty even without the seeds or nuts.
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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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GoDawgs
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Re: Whatcha Cooking today?

#2604

Post: # 83950Unread post GoDawgs
Sun Nov 27, 2022 12:10 pm

Today's lunch was the anti-turkey meal. Pickles was going to make a new ham and broccoli casserole but realized the oven is still kaput and the ham was in the freezer. Not to worry! She steamed the garden broccoli until tender crisp and substituted Spam cubes for ham, browning those off before adding them the casserole. The only other thing that really needed cooking was the egg binder so the casserole was assembled and into the microwave it went. No browned top but it was done and the mixed in cheese was nicely melted. Good stuff that will be added to the "make again" list.

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I cooked the first turnips picked yesterday along with their greens, some onion and garlic, chicken stock and some diced smoked hog jowl for added flavor.

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Pickles made some Korean cucumber pickle yesterday so we had some of that too on the plate.

Yesterday I made stock from the turkey carcass and right now Pickles is turning it into homemade veggie soup that she will can up when it's finished.

This morning I got some of the garden daikon and scallions brining for about 8 hours and then it will go into a quart jar for a three day ferment.

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Kitchen Putter Day!

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worth1
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Re: Whatcha Cooking today?

#2605

Post: # 83951Unread post worth1
Sun Nov 27, 2022 1:13 pm

Ladies and gentlemen Chef Butterworth presents turkey pot pie.
Made the crust myself..
2 cups of flour.
1 stick of salted butter.
2 teaspoons baking powder.
Dash of water.
And a lot of rolling and folding.
Filling is.
Carrots cooked down in butter.
Frozen sweet peas.
My gravy from Thanksgiving.
Diced turkey breast.
Some chili powder.
The crust is tender and amazing and the pie spins in the pan.
You couldn't ask for anything more.
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Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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worth1
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Re: Whatcha Cooking today?

#2606

Post: # 83955Unread post worth1
Sun Nov 27, 2022 2:18 pm

The crust.
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Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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pepperhead212
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Re: Whatcha Cooking today?

#2607

Post: # 83976Unread post pepperhead212
Sun Nov 27, 2022 6:30 pm

I made a batch of fried rice, with the last 1½ cups or so of the leftover turkey, my friend sent home with me. I chopped up about 1½ c of greens, as well, and one scallion, from the garden, which was like 4 or 5 normal scallions -half I put in with the greens, the rest at the end, along with about a dozen small snow peas and sugar snaps - all I could find in the garden. Started with 1 tb each minced ginger and garlic, followed by a tb of Szechwan chili paste with garlic. I cooked some brown basmati rice last night, to have cold, for this. No eggs left for it, but even if I had some, I probably wouldn't have used them - would have saved them for the necessities, like cookies. :lol:
Woodbury, NJ zone 6B-7

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karstopography
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Re: Whatcha Cooking today?

#2608

Post: # 84136Unread post karstopography
Wed Nov 30, 2022 2:50 pm

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5 cabbage sauerkraut. Approximately 3,000 grams, 3 kg of sliced cabbage, 250 grams of water, 90 grams of salt, and 30 grams of whole caraway seeds. About a 2.7% brine, hopefully I’ll get a good ferment and the slightly higher than traditional percent salt will allow the sauerkraut to retain a little crispness. Should be ready around Christmas time.
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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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GoDawgs
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Re: Whatcha Cooking today?

#2609

Post: # 84167Unread post GoDawgs
Thu Dec 01, 2022 6:17 am

The daikon kimchi is almost ready.

Yesterday I started baking Christmas cookies with a double batch of double chocolate, which made two hundred 2" cookies. For the last 15 years I've been Cookie Santa at the production nursery where I worked for 18 years. I make and deliver plates of cookies to the main department offices on the Monday of the last week of work before their two week Christmas break. The oven breakdown set my baking schedule back a little bit but Cookie Santa is busy again. Today's baking will be Peanut Butter Marshmallow.

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worth1
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Re: Whatcha Cooking today?

#2610

Post: # 84172Unread post worth1
Thu Dec 01, 2022 6:50 am

Finishing off Thanksgiving stuff.
Rrrrrroasted Brussels sprouts carrots and turkey breast in a marsala sauce.
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Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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Cornelius_Gotchberg
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Re: Whatcha Cooking today?

#2611

Post: # 84247Unread post Cornelius_Gotchberg
Fri Dec 02, 2022 7:17 pm

Whooda thunk there'd be three(3) one (1) pound/1.4 kgs packages of Ground Turkey in the reduced section (a section The Gotch keeps close!) this soon after Thanksgiving?

Doesn't matter; Before:
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After:
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The Gotch
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Madison WESconsin/Growing Zone 5-A/Raised beds above the Midvale Heights spade-caking clay in the 77 Square Miles surrounded by A Sea Of Reality

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worth1
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Re: Whatcha Cooking today?

#2612

Post: # 84250Unread post worth1
Fri Dec 02, 2022 7:29 pm

Cornelius_Gotchberg wrote: Fri Dec 02, 2022 7:17 pm Whooda thunk there'd be three(3) one (1) pound/1.4 kgs packages of Ground Turkey in the reduced section (a section The Gotch keeps close!) this soon after Thanksgiving?

Doesn't matter; Before:
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After:
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The Gotch
Looks really good.
The winter weather has me prepping to make one of my all time favorite foods.
With today's prices is a little over the top but you only live once.
Stay tuned.
Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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JRinPA
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Fresh venison tenderloin

#2613

Post: # 84256Unread post JRinPA
Fri Dec 02, 2022 9:19 pm

A little too much pepper on that first tenderloin...that new grinder was set way too loose. I didn't realize the output until I rolled it. Salt pepper garlic. Beyond that mistake, it was great. My favorite butterflies, after black swallowtails.

Got back too late tonight. Liver will need to soak a bit, so heart and liver and onions tomorrow.
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Sue_CT
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Re: Whatcha Cooking today?

#2614

Post: # 84257Unread post Sue_CT
Fri Dec 02, 2022 9:23 pm

With a bottle of Chianti?

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pepperhead212
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Re: Whatcha Cooking today?

#2615

Post: # 84259Unread post pepperhead212
Fri Dec 02, 2022 10:02 pm

I made a comfort food for dinner - a one dish meal, with 2 dals, a bunch of greens, the rest of that batch of congee I made a couple nights ago, and a little more of that quinoa. Seasoned with some of that rasam powder I made a while ago, with some garam masala at the end. Blended it up, before tempering, and adding cilantro.

ImageDal, with greens, and the leftover congee added, blended, then the tarka added, with the cilantro. by pepperhead212, on Flickr
Woodbury, NJ zone 6B-7

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worth1
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Re: Whatcha Cooking today?

#2616

Post: # 84272Unread post worth1
Sat Dec 03, 2022 8:12 am

I've got a big frozen bag of shrimp shells I'm about ready to cook down for a broth.
Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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GoDawgs
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Re: Whatcha Cooking today?

#2617

Post: # 84275Unread post GoDawgs
Sat Dec 03, 2022 8:25 am

I found a recipe for daikon kimchi in a Korean pickling book I have and made a quart jar to try. It was ready yesterday and I like it a lot. It's more mild (not as hot) than my regular kimchi but the cubes of radish are nice and tangy and have really picked up the garlic and scallion flavors. Good stuff! And everything from the garden.

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The latest broccoli head turned into broccoli-bacon salad and the kale, garlic and tomatoes became a nice pot of Portuguese Kale and Chorizo soup, perfect for chilly days. More good stuff!

Image

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worth1
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Re: Whatcha Cooking today?

#2618

Post: # 84277Unread post worth1
Sat Dec 03, 2022 8:58 am

Here's a little of what I've got going on.
First is the shrimp and vegetable scraps and fresh Bay leaves from my tree.
They're in a strainer basket in the other kettle.
They came as a set.
All I have to do is lift it out to get the broth.
Second is celery onions and fresh pepperocini peppers instead of bell peppers.
More peppers to come.
The last picture is of a nice bread sponge I've had going since yesterday.
A cup of flour a pinch each of sugar and yeast and a cup or more of water to make it soupy.
Its doing its thing in the garage.
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Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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worth1
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Re: Whatcha Cooking today?

#2619

Post: # 84286Unread post worth1
Sat Dec 03, 2022 10:30 am

Yet more items picked fresh from the little garden.
Green onion tops from store bought green onions I planted a few years ago.
They continue to grow despite my neglect.
A green and orange habanero pepper.
In Mexico they use green habanero as well as ripe ones.
Probably a huge mistake on my part as far as heat.
More serrano chiles and pepperocini.
Can anyone guess what I'm making?
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Worth
25 miles southeast of Liverpool.

There are no dead end jobs, only dead end people.

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worth1
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Re: Whatcha Cooking today?

#2620

Post: # 84302Unread post worth1
Sat Dec 03, 2022 1:25 pm

More pictures of the catastrophe.
Red taters diced up.
Vegetables sweating to the oldies in butter and bacon juices.
I just used the bowl the vegetables were in to put the potatoes in.
Why wash the stupid thing.
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Worth
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There are no dead end jobs, only dead end people.

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