Whatcha Cooking today?

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karstopography
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Re: Whatcha Cooking today?

#161

Post: # 20552Unread post karstopography
Sat May 23, 2020 8:23 am

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Piquant preparation of peppers personally picked and pickled. Particularly palatable.
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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Sell by 1/28/2019

#162

Post: # 20561Unread post worth1
Sat May 23, 2020 11:11 am

Yep that is what the package said on a giant Smithfield anaconda I found in the freezer.
Sell by 1/28/2019, that was over a year ago. :shock:
This cant be good it has to be rancid wow does time fly it seems like just yesterday I bought the thing.
Well I will taste anything once.
So I let it thaw just enough to slice of a steak from the middle.
Set it on the cutting board and put Kosher salt black pepper and fresh squeezed lime juice on it.
Cooked medium rare in hot oiled cast iron skillet to perfection.
This is not going to be good but it smells okay.
Let it cool and cut off slices.
Oh man I am dreading this, I hate rancid meat but you gotta try.
Here goes, 'Wow this is amazing, not only does it taste fresh the flavor is out of this world from the salt pepper and lime.
The salt fresh lime and black pepper really did the trick a must try for you guys.
Here is the deal my big freezer stays at -4 F very cold and it for sure was frozen long enough for it to be certified worm free.
I freeze all my pork I plan on eating rare or making raw dried sausage with this one just got a little far down the road but to no ill effect.
I have had old pork from the not so cold refrigerator freezers and I have to say it is nasty.
Not this stuff.
I love pork loin cooked right I hate it cooked wrong.
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Re: Whatcha Cooking today?

#163

Post: # 20562Unread post worth1
Sat May 23, 2020 11:16 am

Here is a picture of the thing.
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Sue_CT
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Re: Whatcha Cooking today?

#164

Post: # 20564Unread post Sue_CT
Sat May 23, 2020 11:52 am

Looks good, Worth
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worth1
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Re: Whatcha Cooking today?

#165

Post: # 20565Unread post worth1
Sat May 23, 2020 12:17 pm

Sue_CT wrote:
Sat May 23, 2020 11:52 am
Looks good, Worth
Thank you, it was just a taste test to see if I needed to toss it to the darling pet vultures or keep it.
I sliced the rest of the anaconda up before it thawed into one person roasts and put back in the freezer.
Two are out and in the refrigerator.
One soaking in fresh lime juice kosher salt and black pepper and the other end piece soaking in polar soy sauce sriracha sauce and and homemade lime aid from bottled lime juice.
Both in bags.
The former will be stuffed and served with cornbread dressing and other odds and ends.
The latter I have no idea what I will do with it nor have I ever done it before. :lol:
Yes I cook and eat with a lot of fresh lime, I even like it on watermelon and it is a good healthy salt replacement.
I go through about 40 to 50 limes a month.
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Re: Whatcha Cooking today?

#166

Post: # 20617Unread post worth1
Sun May 24, 2020 8:39 am

I soaked the thick loin overnight and added the rest of the homemade lime aid to the bag.
This morning I rinsed everything off dried and added salt black pepper and garlic powder.
I cut a slit in it for stiffing.
Then I seared it on all sides for some time to cook it somewhat then flash baked in oven for a wee bit.
I then stuffed it with boxed cornbread dressing.
Put back in oven and baked the dressing some more but not much.
It came out fantastic and didn't taste like lime.
Medium rare on the inside and very juicy.
Topped dressing with my homemade cranberry spread and served for breakfast of all things.
The soy sauce one is still soaking.
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Re: Whatcha Cooking today?

#167

Post: # 20618Unread post worth1
Sun May 24, 2020 8:43 am

Here is I ate about half of it.
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karstopography
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Re: Whatcha Cooking today?

#168

Post: # 20627Unread post karstopography
Sun May 24, 2020 10:36 am

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Bacon and Fried egg breakfast. Sliced up the big Pineapple tomato as a side. The perfect breakfast tomato, bright and citrusy with a wonderful melting texture. Going to use the rest of the tomato in a pico de gallo for chicken tacos for dinner.
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?

#169

Post: # 20643Unread post worth1
Sun May 24, 2020 2:00 pm

Got the soy sauce one in the oven baking at around 220 F.
Gonna have it with rice and sauce.
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Re: Whatcha Cooking today?

#170

Post: # 20647Unread post worth1
Sun May 24, 2020 2:54 pm

Just made this crazy good sauce to put on the pork loin and rice.
Brown sugar.
Polar soy sauce.
Lime Juice.
Powdered ginger.
Garlic powder.
Sriracha sauce.
Dash of V/8 juice to thin a little.
Fresh ground all spice.
Fermented ghost pepper sauce.
Ground cinnamon.
Oyster sauce.
Heating in bowl on the stove slowly.
When it is heated and cooled a wee bit I will add powdered mustard.
Heat kills the heat in mustard so I have to let it cool first.
This stuff is over the top good already and looks like hot tar or used motor oil.

On a side note I had to taste the newly opened quart jar of ghost pepper sauce and test it.
Had a spoon full, the heat is on big time. :lol: :shock:
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Re: Whatcha Cooking today?

#171

Post: # 20661Unread post worth1
Sun May 24, 2020 4:40 pm

Folks I will give my opinion tomorrow or later tonight about the stuff I just made.
A clue is I ate the whole plate of food and am stuffed it was so good and I took a pictuer.
The sauce was out of this world.
But to finish it off I am having Blue Bell Buttered Pecan Ice Cream, arguably the best ice cream ever made on planet earth.
To make it even better there is a thunder storm in the area.
What more could a man ask for but maybe a good book and a warm house cat to lay by.
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karstopography
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Re: Whatcha Cooking today?

#172

Post: # 20673Unread post karstopography
Sun May 24, 2020 7:26 pm

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Made a pico de gallo with pineapple and roma tomato from garden, three seeded serrano peppers plus one seeded jalapeño pepper, garden grown texas purple onion, cilantro and fresh squeezed lime juice.

Crock pot chicken tacos with along with HEB store made fresh flour tortillas. Going to be tasty.
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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?

#173

Post: # 20675Unread post karstopography
Sun May 24, 2020 7:45 pm

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If you could only taste how good this is...
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?

#174

Post: # 20693Unread post worth1
Mon May 25, 2020 8:20 am

Yesterday.
I couldn't stop eating it was so good.
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Re: Whatcha Cooking today?

#175

Post: # 20696Unread post brownrexx
Mon May 25, 2020 8:38 am

It's Memorial Day so I decided on a traditional meal of burgers on the grill, grilled asparagus and I made potato salad from the last 6 potatoes that I had stored from last year's garden.

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Re: Whatcha Cooking today?

#176

Post: # 20702Unread post worth1
Mon May 25, 2020 9:51 am

Move over celery and carrots.
Jicama is in town.
Made a dipping sauce out of mayonnaise grated cotija cheese sriracha sauce lime juice and black pepper.
The sauce is over the top and complements the raw sweetness of the jicama.
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Re: Whatcha Cooking today?

#177

Post: # 20706Unread post worth1
Mon May 25, 2020 10:42 am

The sauce.
I used about equal parts by volume of the mayonnaise and cojita cheese.
About two heaping tablespoons each.
The cheese was grated with a micro plane this makes it a very fine product.
Mixed the mayo and cheese up into a stiff paste.
Then added the lime juice sriracha sauce and black pepper.
This sauce would go very well with hot wings fried chicken or fish.
If you wanted to make it hot add ghost pepper sauce.
Or just about anything, it is that good.
DO NOT add salt,the cheese is salty.
If you dont have a micro plane get one or two they are a fantastic product.
I have two but this is the one I use most often because I cant find the other one.
Been so lone I dont even remember what it looks like.
https://www.microplane.com/gourmet-series-coarse-grater
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karstopography
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Re: Whatcha Cooking today?

#178

Post: # 20796Unread post karstopography
Tue May 26, 2020 7:08 pm

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Zucchini from the garden pan fried in panko. Why don’t we do this more often? Oh so good.
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?

#179

Post: # 20815Unread post worth1
Wed May 27, 2020 7:29 am

With any luck I'll be able to cook my steak dinner today.
I dry brined it for about 24 hours with a wee bit of kosher salt.
Got home last night rinsed the salt off and wrapped it tight in plastic wrap.
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Re: Whatcha Cooking today?

#180

Post: # 20859Unread post pepperhead212
Wed May 27, 2020 7:25 pm

Some friends talking about Asian chili garlic sauce gave me a craving for one of my favorites - the Thai Mahogany Fire Noodles. I used 16 Thai dragons (frozen from last year) and 12 cloves of garlic, minced up to start the stir-fry, and fortunately, I have a powerful range hood!

I used some sliced carrots, instead of bamboo shoots (I often use kohlrabi, or broccoli stems, for the crispy slices), and I only had the narrower, pad Thai type noodles instead of the wider ones I like better, but it was all good...and hot! If I had to pick a hottest dish that I make, this is it.
ImageSome of the ingredients for Mahogany Fire Noodles. by pepperhead212, on Flickr

ImageGarlic and Thai dragons, starting Mahogany Fire Noodles. by pepperhead212, on Flickr

ImageMint and Basil, finishing of the Mahogany Fire Noodles. by pepperhead212, on Flickr

ImageMahogany Fire Noodles, ready to burn me up! by pepperhead212, on Flickr
Woodbury, NJ zone 6B-7

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