Whatcha Cooking today?

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worth1
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Location: 25 miles southeast of Waterloo Texas

Re: Whatcha Cooking today?

#781

Post: # 42535Unread post worth1
Sat Mar 06, 2021 10:36 am

Yeah I did a search.
Thought there was a sausage recall I didn't know about.
But don't know why I was worried because if I buy sausage it is from local makers here in Texas I can trust..
All Czech or German.
Much of it made by folks up the road from me at about 16 miles up in Elgin.
Meyer's family owned BBQ and sausage made by 4 generations of German emigrants.
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?

#782

Post: # 42541Unread post Tormato
Sat Mar 06, 2021 11:24 am

This Italian sausage can't be recalled. But, it can be impeached. There's a couple of clues.

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pepperhead212
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Location: Woodbury, NJ

Re: Whatcha Cooking today?

#783

Post: # 42545Unread post pepperhead212
Sat Mar 06, 2021 12:58 pm

This is simply spicy chickpeas (and easier than it looks), and the term can be used to refer to the dish, or the spice mix used to make the dish, which is different everywhere, of course.

This isn't quite made entirely in the Instant Pot, but almost, and if I had made up a generous batch of that spice mix in advance, which I may do in the future, it would be entirely in the IP.

I first soaked the chickpeas overnight - not necessary, but helps keep the skin on, plus the baking soda helps with the gas! Then cooked them briefly - much longer if not soaked.

1 1/4 c dry chickpeas
1/2 tsp baking soda
1 tb kosher salt
6 c water

Mix well, and soak overnight. Rinse well, and place in the IP, with 6 pieces of black kokum (optional - didn't really flavor it much - just the color-more sour from the pomegranate seeds), 5 c water, and 2 tsp salt. set on manual/pressure for 15 minutes, and let pressure release naturally.
ImageCooked chick peas, dark from the kokum in the water. by pepperhead212, on Flickr

Meanwhile, make the masala:

measure out the following spices, while heating up the toasting pan over medium heat (my method for doing this, so I start with the hot pan) -
4 black cardamom pods
2" piece of Sri Lankan cinnamon, broken up
1 large, or 2 medium tej patta (Indian bay leaf)
5 whole cloves
10 black peppercorns
2 tsp cumin seeds
2 tsp coriander seeds
2 tsp fennel seeds
1 tsp pomegranate seeds (anardana)
1 tsp ajwain seeds
4 whole kashmiri or byadagi chilis

Toss the spices in the hot pan for about 2 minutes, until well toasted, then grind with the turmeric.

3/4 tsp turmeric, to be ground with the toasted spices
ImageSpices for chana masala by pepperhead212, on Flickr

ImageSpices for chana masala, toasted. by pepperhead212, on Flickr

ImageGround up spices, for chana masala. by pepperhead212, on Flickr

Next, release any pressure in the IP (shouldn't be any), drain the chickpeas, saving some of the liquid (I only used about a cup of it for this, but it's still good).

The remaining ingredients:

3 tb oil
2 tsp minced ginger
2 tsp minced garlic
2 medium yellow onions, chopped
2 medium tomatoes, finely chopped, or a 14 1/2 oz can crushed tomatoes
1 lb low fat ground beef (optional, if a vegetarian dish, cook more chickpeas with it)
salt, to adjust flavor
amchur powder, or lemon juice, to adjust the sour

Chopped cilantro, minced ginger, and chopped onion, for garnish, as desired.

Heat oil on sauté in IP, and cook the ginger and garlic a minute or so, then add onion, and cook about 5 minutes, until it starts to brown; add the meat, and cook until red is gone, chopping up any large pieces.
ImageSpices added to the meat mix, for chana masala. by pepperhead212, on Flickr

Add masala, and cook, stirring, until aromatic, and totally mixed up with the meat, then add the tomatoes, and mix well. Turn off, then on sauté/low, to cook a few minutes, stirring frequently. Stir in the chickpeas, adding a little of the chana cooking liquid, to make it a little liquidy (it will cook down), bring it to a fast simmer, then turn off, and on slow cook fast mode - this keeps it at a fairly fast simmer, without needing constant attention. Adjust the salt, and let it simmer for 15-20 min. (I put a splatter screen over it here). Adjust the flavor of the salt, and the sour here (with the amchur or lemon juice), mash a little of the chickpeas in it, to thicken it, if desired, and serve with roti, naan, or over rice, with some cilantro, chopped onion, and/or minced ginger.
ImageFinished chana masala, with tomatoes fairly broken down. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

HenriSportif
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Location: Middle Tennessee

Re: Whatcha Cooking today?

#784

Post: # 42561Unread post HenriSportif
Sat Mar 06, 2021 4:08 pm

[mention]pepperhead212[/mention] Don't have pomegranate seeds, would you sub amchur in the masala or would it be too much? Making this tomorrow, thanks!
~Bee

This then is life - How curious! How real! Underfoot, the divine soil - Overhead, the sun.

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pepperhead212
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Re: Whatcha Cooking today?

#785

Post: # 42563Unread post pepperhead212
Sat Mar 06, 2021 4:30 pm

[mention]HenriSportif[/mention]
You could omit the pomegranate seeds, and at the end, use more amchur to adjust the sour to your taste. I only added about 3/4 tsp at the end , so maybe use a couple of tsp, without the pomegranates seeds. Good luck!
Woodbury, NJ zone 7a/7b

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maxjohnson
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Location: OH zone 6

Re: Whatcha Cooking today?

#786

Post: # 42627Unread post maxjohnson
Sun Mar 07, 2021 2:51 pm

Pretty much my favorite dinner to make:
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HenriSportif
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Re: Whatcha Cooking today?

#787

Post: # 42642Unread post HenriSportif
Sun Mar 07, 2021 6:38 pm

DH says "Home run"
Served with basmati rice, fresh coriander, Greek yoghurt, and a garlic naan.
Thanks [mention]pepperhead212[/mention] !
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~Bee

This then is life - How curious! How real! Underfoot, the divine soil - Overhead, the sun.

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pepperhead212
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Re: Whatcha Cooking today?

#788

Post: # 42658Unread post pepperhead212
Sun Mar 07, 2021 9:29 pm

Looks great [mention]HenriSportif[/mention]! Glad you liked it so much - with all those spices, you obviously like Indian food as much as I do!
Woodbury, NJ zone 7a/7b

HenriSportif
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Re: Whatcha Cooking today?

#789

Post: # 42677Unread post HenriSportif
Mon Mar 08, 2021 9:52 am

We love Indian food - and Thai, Persian, Mexican ... - anything with lots of flavor! :)

Here's our current favorite thing: https://www.recipetineats.com/thai-beef-salad-2/
Sometimes we add bean thread noodles too.
~Bee

This then is life - How curious! How real! Underfoot, the divine soil - Overhead, the sun.

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Amateurinawe
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Location: Emsworth UK

Re: Whatcha Cooking today?

#790

Post: # 42685Unread post Amateurinawe
Mon Mar 08, 2021 2:27 pm

[mention]HenriSportif[/mention] invite, I'll buy the beers and/or wine :-)
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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maxjohnson
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Re: Whatcha Cooking today?

#791

Post: # 42843Unread post maxjohnson
Thu Mar 11, 2021 2:32 pm

The chicken is okay, but the mussel is irresistible.
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pepperhead212
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Re: Whatcha Cooking today?

#792

Post: # 42925Unread post pepperhead212
Fri Mar 12, 2021 10:24 pm

I made some shrimp in chipotle sauce - the recipe I used for years, from Diana Kennedy's The Art Of Mexican Cooking, before the one I usually use, from Rick Bayless. I still make this sometimes - it is more saucy, with a little lime juice and white wine added, and made with grilled tomatoes, from the garden. The original recipe called for only canned chipotles, and my only change to it was replacing one with a dried chipotle or 2 moritas. The shrimp is cooked briefly after cooking the onions until soft, removed, and the sauce is added and cooked down. After the sauce was finished, the tortillas were heated over an open flame, and put in the container, then the shrimp and onions were added too the sauce, to reheat briefly, before serving.
ImageChipotle sauce, cooked down, before adding the shrimp and onions back into it. by pepperhead212, on Flickr

ImageShrimp added to the chipotle sauce, to reheat briefly, before serving it warm corn tortillas. by pepperhead212, on Flickr

I had a non-Mexican salad earlier, before thawing the shrimp, and starting the rest of it.
Woodbury, NJ zone 7a/7b

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karstopography
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Re: Whatcha Cooking today?

#793

Post: # 42927Unread post karstopography
Fri Mar 12, 2021 10:41 pm

95 cents a pound seasoned chicken thigh/leg quarters over semi-indirect ~350 heat on the BGE. Crisped up the chicken skin without incinerating it. Genetic scientists should develop a chicken that is nothing but skin. Trick with crispy skin is to keep the chicken out on the edges of the grill and know your fire, turn as necessary. Served with a Side of Frozen corn kernels in a skillet tossed with green chilis, butter, and a little seasoning. Nothing fancy, but we liked it. Sat outside in shorts listening to music until darkness drove us in. Less than a month ago it was 15 degrees. I’ll take the shorts weather.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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worth1
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Re: Whatcha Cooking today?

#794

Post: # 42951Unread post worth1
Sat Mar 13, 2021 10:00 am

Not cooking but curing a mammoth sized 12.5 pound brisket for corned beef.
Could put it in the curing section but haven't yet.
Used pickling spices plus extra black peppercorns, whole clove and mustard seeds.
Put them in warm water to steep and then mixed with the rest of the brine after cooling with ice.
Used my professional meat pump to get inside the meat and put everything into the solution.
Cut the flat from the point too.
Coverd with plate for a weight and into the refrigerator it went.
Will flip and flop every day for several days.
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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?

#795

Post: # 43028Unread post worth1
Sun Mar 14, 2021 4:03 pm

Been hankering for Swedish (like) meatballs for some time.
Nothing authentic but of my own creation.
Used 1 pound ground chuck.
1 pound ground pork plain breakfast sausage no sage.
1 heaping tablespoon fresh ground black pepper.
1/2 teaspoon maybe more fresh ground allspice.
Handful of dried onion flakes.
1/2 fresh grated nutmeg seed.
Handful of whole mustard seeds.
Dash of salt.
Dash of cinnamon.
Handful powdered milk.
About 2 tablespoons corn starch.
2 jumbo eggs.
1/2 package of crackers.
Dash of water not too much.
Make cracker flour with food processor.
Mix a little water and 2 eggs in with all dry ingredients.
Let sit for awhile.
Mix beef and pork in with spice slurry.
Now put a little at a time back into food processor and mix and chop very well.
This will emulsify everything including the meat.
Now let sit for everything to get flavorful for awhile.
Cook as you wish.
Make size as you wish.
I'm doing mine on a really low heat in water at around 160F.
Test cooked one and it is fabulous.
Doesn't fall apart and somewhat rubbery like a sausage of this type.
Been wanting to do this for awhile now.
The sauce should come out killer.
Going to try and incorporate heavy cream and cream cheese.
Along with similar spices.
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?

#796

Post: # 43032Unread post worth1
Sun Mar 14, 2021 4:48 pm

Been able to keep the water at 140F which is even better.
Don't want to melt the fat out.
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?

#797

Post: # 43058Unread post worth1
Mon Mar 15, 2021 11:16 am

Everything came out fantastic.
Made mashed potatoes with Yukon gold butter heavy cream cream cheese.
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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?

#798

Post: # 43088Unread post pepperhead212
Mon Mar 15, 2021 10:18 pm

I made a lentil soup today in the IP, with a small amount of bacon, plus some smoked paprika, for a little more smoke flavor. Had the usual onions and garlic in it, plus two cut up carrots, and the rest of the butternut squash from a couple nights ago, and some bay and rosemary . It has brown lentils and channa dal, plus some oat groats, about half as much as the lentils.
ImageLentil soup, with some butternut squash and oat groats. by pepperhead212, on Flickr

Earlier, I made a coleslaw from some of that cheap cabbage I got. It is based on the Haitian cole slaw, from an early Milk Street magazine, and the habaneros in it is what piqued my interest! However, it only had 2 c of shredded cabbage, and 1 shredded carrot, which I doubled for the same amount of dressing, and it is still very hot, even to me! And the habaneros I used were frozen, and they seem to loose some heat, during the freezing season. I guess what they used was a mild variety! It is still very good, but too hot, for most.
ImageHaitian cole slaw, from Milk Street, showing the cabbage, julienned carrots, and dressing. by pepperhead212, on Flickr

ImageFinished Haitian cole slaw. by pepperhead212, on Flickr
Woodbury, NJ zone 7a/7b

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maxjohnson
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Re: Whatcha Cooking today?

#799

Post: # 43144Unread post maxjohnson
Wed Mar 17, 2021 6:24 pm

Tried to make steak more sophisticated for the first time.

Had some hanger cut. Seasoned it with salt, pepper, and herbs. Then put meat in a ziplock bag along with tomato sauce from my garden which I canned last autumn. Let it marinated overnight.

Took it out, put in pan and cook it medium heat first, along with the tomato sauce and a little olive oil. Not too long.

Use a tong and place the meat in my air fryer, and fried for 4 minutes, to develop a crust.

Very tender result.

Yes, I need to make sure to cut against the grain.
Last edited by maxjohnson on Sun Mar 21, 2021 3:09 pm, edited 1 time in total.

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karstopography
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Re: Whatcha Cooking today?

#800

Post: # 43149Unread post karstopography
Wed Mar 17, 2021 8:04 pm

Reverse sear beef tenderloin and steamed asparagus. Delicious.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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