Whatcha Cooking today?

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worth1
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Re: Whatcha Cooking today?

#761

Post: # 41125Unread post worth1
Tue Feb 16, 2021 12:41 pm

Out of boredom I put this concoction together.
A flap jack hash brown fried chicken dipped in pancake batter.
Topped with sweet jalapeño sauce and pineapple lime marmalade.
I had a bite of everything and that was enough.
Good lord a person could die on the spot eating this.
To think some folks eat this all the time. :shock:
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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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Worth's Breakfast Stack.

#762

Post: # 41203Unread post worth1
Wed Feb 17, 2021 12:48 pm

If you want to know how I did this go to the recipe section and look at perfect kartoffelpuffers and perfect Eggs and sausage.
No it isn't a sandwich.
You just disassemble and eat.
I like mine with ketchup of all things.
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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?

#763

Post: # 41631Unread post pepperhead212
Sun Feb 21, 2021 8:29 pm

Today I made a version of Cuban black bean soup in the Instant Pot, though with some non-traditional ingredients. And I used a combination of pressure cooking the beans initially, then slow cooked it with the remaining ingredients added. No ham hocks, but I had a chunk of leftover ham in the freezer (that I usually use in Jambalaya), so I diced that up for it. I started in the sauté mode in the Instant Pot, with chopped onions and frying peppers in olive oil. Then I added some garlic and tomato paste, cumin, and smoked paprika, and stirred it a couple of minutes, then added the water. I added a pound of black beans, salted it lightly, then set the IP for manual, 15 minutes, and shut the lid. After it cooked, and the pressure released naturally, I removed the lid (the beans were not quite done). Then I added the ham, 1/2 c black quinoa, 1/2 c red lentils, and some morita powder (to add some heat, plus a little more smoky taste). Then I simmered it on slow cook/high, for about 1 1/2 hours, adding some chopped mustard greens with 1/2 hr left. I mashed a bit of it to thicken it, and served it with a little crema.
ImageChopped mustard greens added to Cuban black beans. by pepperhead212, on Flickr

ImageFinished Cuban black bean soup, with a little crema added. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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maxjohnson
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Re: Whatcha Cooking today?

#764

Post: # 41686Unread post maxjohnson
Mon Feb 22, 2021 5:18 pm

My first ever attempt at making pie.

The first one, I folded the crust over top instead of tuck under, and made it too big hanging outside of the dish edge, so part of it broke off in the oven. Second one I tuck under and kept the crush inside the dish.

Possibly the most delicious foods I ever coked.

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worth1
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Re: Whatcha Cooking today?

#765

Post: # 41687Unread post worth1
Mon Feb 22, 2021 6:04 pm

Great job.
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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Nan6b
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Re: Whatcha Cooking today?

#766

Post: # 41694Unread post Nan6b
Mon Feb 22, 2021 8:38 pm

tonight we took some old beef cubes from the back of the freezer, browned those with onions & garlic, cooked up barley, soaked some dried mushrooms in bouillon, put it all together with sour cream and Montreal Steak Seasoning. Beef Barley Stroganoff!

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rhines81
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Re: Whatcha Cooking today?

#767

Post: # 41700Unread post rhines81
Mon Feb 22, 2021 9:33 pm

I made 3.5# of breakfast sausages today consisting of 3 different recipes (sage, hot and maple). After all was said and done I had about 3/4 of a pound left in the sausage stuffer during clean-up so I made 4 normal sized patties and fried them up (froze the links I made for later). The outcome was... great flavor (mixed between all 3 recipes), however the pork I used was way too lean and they came out too dry and crumbly (should have added more pork fat). I'll eat the links that I made, but for now it's trail and error. I think it they were good recipes for flavor, if not for the lack of fat.
The sausage stuffer that I am using seems to reserve too much in the final tubing and I was trying to test out 3 different recipes of roughly 1# each so that didn't work out either. I'll have to go with a 3-5# batch of each mix to really check out each recipe. The mix that I ended up with wasn't bad, except for the lack of fat. It's a new stuffer that I've waited 8 weeks for, the KitchenAid, while great for grinding meat, is pretty useless for stuffing the casings.

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pepperhead212
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Re: Whatcha Cooking today?

#768

Post: # 41737Unread post pepperhead212
Tue Feb 23, 2021 6:45 pm

Today is National Banana Bread day! Not that I need an excuse to bake things.

I found a recipe in the latest Milk Street magazine for a hazelnut banana bread, so I dug out some frozen bananas - something that I do with over-ripe bananas, besides make smoothies.

Somebody must have made this recipe for vegans, as there is no butter and no eggs. This bread is topped with some turbinado sugar, before being topped with some of the hazelnuts (most are ground up in the batter). The caramelizing of the sugar smells fantastic, while baking!
ImageHazelnut Banana bread, before baking. by pepperhead212, on Flickr

ImageHazelnut Banana bread, after baking. by pepperhead212, on Flickr

ImageHazelnut Banana bread, cooling on rack. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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maxjohnson
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Re: Whatcha Cooking today?

#769

Post: # 41894Unread post maxjohnson
Thu Feb 25, 2021 4:44 pm

First attempt at making lasagna. Didn't realized it's so easy to make.
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Uncle_Feist
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Re: Whatcha Cooking today?

#770

Post: # 41903Unread post Uncle_Feist
Thu Feb 25, 2021 7:07 pm

Jerked a half gallon jar of put up Pony Express maters out of the cellar.
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Then threw some ground brisket patties on the griddle.
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Made some double burgers and served dem bad boys up with some Kennebec tater wedges pan fried in bacon grease, and a tall drink of ice cold cows milk!
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pepperhead212
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Re: Whatcha Cooking today?

#771

Post: # 42008Unread post pepperhead212
Sat Feb 27, 2021 12:50 am

I made a delicious dish today, Keema - a traditional Indian dish: Garam Masala Spiced Ground Beef. (also made with goat, lamb, and other meats). I saw this recipe in the March/April Cook's Illustrated, and I knew I had to make it when I saw it! I made this using some ground venison (these friends are the ones that gave me the venison) in place of ground beef, and everyone who tried it loved it. And I got a really good compliment from my Indian lady friend, when she said that she hadn't tasted any keema that good since she was visiting a relative in Moga - she always thought that they had some ingredient that we couldn't get over here! The only unusual ingredients out of the 18 would be the Kashmiri pepper, and black cardamom. What it probably was was the method, using whole and ground spices, rather than just a store-bought garam masala - even homemade garam masala would be different, as in this, the whole spices are cooked in the oil, giving a different flavor. We had it with some dal, some naan, and some raita she had made earlier, and she put in the frozen peas when we reheated the keema.
ImageWhole and ground spices, for Keema. by pepperhead212, on Flickr

ImageWhole spices and onions browning in oil for Keema. by pepperhead212, on Flickr

ImageGround spices added to the cooked ground meat, for the Keema. by pepperhead212, on Flickr

ImageChopped up tomatoes and yogurt, added to the seasoned meat for the Keema. by pepperhead212, on Flickr

ImageKeema, not quite finished cooking, with a little liquid left to cook off. by pepperhead212, on Flickr

ImageFinished Keema, before adding the peas (I did not have any, but my friend did). by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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karstopography
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Re: Whatcha Cooking today?

#772

Post: # 42012Unread post karstopography
Sat Feb 27, 2021 5:48 am

Spinach Salad. Last of the Viroflay and Bloomsdale long standing spinach from the garden harvested the day before the really cold stuff hit. Almost 2 weeks in the fridge in a plastic bag and still was very fresh, kind of amazed really. Some bloomsdale long standing spinach was one of the few things that did survive the cold out in the garden, but it looks so sad. The viloflay type didn’t survive the freeze and it’s too bad as that variety is extra nice in a salad.

Tossed the spinach with quartered hard boiled eggs, crispy bacon, pickled banana peppers slices, and feta cheese, with a little greek dressing.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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worth1
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Re: Whatcha Cooking today?

#773

Post: # 42057Unread post worth1
Sun Feb 28, 2021 7:10 am

Shrimp and scallops.
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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.

Uncle_Feist
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Re: Whatcha Cooking today?

#774

Post: # 42117Unread post Uncle_Feist
Sun Feb 28, 2021 6:00 pm

Tried Alton Browns, The final fried eggs for breakfast. They turned out perfect!
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https://www.cookingchanneltv.com/recipe ... ed-8581939

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Tormato
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Re: Whatcha Cooking today?

#775

Post: # 42328Unread post Tormato
Wed Mar 03, 2021 3:00 pm

Hey Worth,

With the latest national news, you'd best not post any sausage recipes anytime soon. ;

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Amateurinawe
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Re: Whatcha Cooking today?

#776

Post: # 42335Unread post Amateurinawe
Wed Mar 03, 2021 4:12 pm

Pig vs chicken, instapot vortex wins
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The behaviour of light means you observe me as i was then, and not as I am now.
I cannot change history, so I do hope i gave you a good impression of myself

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worth1
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Re: Whatcha Cooking today?

#777

Post: # 42345Unread post worth1
Wed Mar 03, 2021 5:22 pm

Tormato wrote: Wed Mar 03, 2021 3:00 pm Hey Worth,

With the latest national news, you'd best not post any sausage recipes anytime soon. ;
What on earth are you talking about.
I haven't heard anything about sausage.
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?

#778

Post: # 42377Unread post karstopography
Thu Mar 04, 2021 8:14 am

Rotelle with burrata, spinach and almonds. Burrata is a new favorite thing to cook with.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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worth1
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Baked Fireball on Bucatini.

#779

Post: # 42437Unread post worth1
Fri Mar 05, 2021 5:28 am

Yep a fireball.
It had fermented habanero on the inside and fermented red jalapeño sauce on top.
The pasta sauce took 2 hours to cook.
It ha Madeira butter a ton of garlic fermented onions whole black pepper corns and much much more.
Fireball was beef.
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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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Tormato
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Re: Whatcha Cooking today?

#780

Post: # 42531Unread post Tormato
Sat Mar 06, 2021 10:23 am

worth1 wrote: Wed Mar 03, 2021 5:22 pm
Tormato wrote: Wed Mar 03, 2021 3:00 pm Hey Worth,

With the latest national news, you'd best not post any sausage recipes anytime soon. ;
What on earth are you talking about.
I haven't heard anything about sausage.
Let's keep it that way. ;)

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