Whatcha Cooking today?

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

#81

Post: # 17122Unread post maxjohnson
Sun Apr 12, 2020 7:47 pm

Rajun Gardener wrote:
Sun Apr 12, 2020 7:17 pm
maxjohnson wrote:
Sun Apr 12, 2020 6:39 pm
I cooked some grassfinished wagyu chuck. And it's like any other chuck, tough as leather.
It's hard to believe it was wagyu and tough, did you cook it right? I'd like to see pics of pre cook and know your cook method. Wagyu is fatty and takes less time to cook than Angus. Maybe it wasn't wagyu. I hope you didn't pay too much for it. Don't take these questions wrong, I haven't had any but from all the videos I've watched it should be fatty and rich versus dry like some of the chuck sold.
Yes I'm sure. I was cooking it as a steak, probably this meant to be in a stew or oven baked. It was the part right next to the skin. Skin was intact. Inner part will probably be more tender. Mind you it's grassfinished, not grainfed, so it isn't as fatty. Most of the meat I order have yellow to nearly orange fat. I can make very tender strip steak that melts in the mouth. Just seems not worth the money to spend much money for chuck even if it's wagyu.

I haven't eaten grainfed wagyu and I don't intend to spend money on that. But so far my experience is the cut matters more than the breed.
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Sue_CT
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Re: Whatcha Cooking today?

#82

Post: # 17132Unread post Sue_CT
Sun Apr 12, 2020 9:12 pm

Love some pasta salad! Reminds me of summer!
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Rajun Gardener
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Re: Whatcha Cooking today?

#83

Post: # 17134Unread post Rajun Gardener
Sun Apr 12, 2020 9:42 pm

maxjohnson wrote:
Sun Apr 12, 2020 7:47 pm
Rajun Gardener wrote:
Sun Apr 12, 2020 7:17 pm
maxjohnson wrote:
Sun Apr 12, 2020 6:39 pm
I cooked some grassfinished wagyu chuck. And it's like any other chuck, tough as leather.
It's hard to believe it was wagyu and tough, did you cook it right? I'd like to see pics of pre cook and know your cook method. Wagyu is fatty and takes less time to cook than Angus. Maybe it wasn't wagyu. I hope you didn't pay too much for it. Don't take these questions wrong, I haven't had any but from all the videos I've watched it should be fatty and rich versus dry like some of the chuck sold.
Yes I'm sure. I was cooking it as a steak, probably this meant to be in a stew or oven baked. It was the part right next to the skin. Skin was intact. Inner part will probably be more tender. Mind you it's grassfinished, not grainfed, so it isn't as fatty. Most of the meat I order have yellow to nearly orange fat. I can make very tender strip steak that melts in the mouth. Just seems not worth the money to spend much money for chuck even if it's wagyu.

I haven't eaten grainfed wagyu and I don't intend to spend money on that. But so far my experience is the cut matters more than the breed.
I'm confused, what do you mean "Skin was intact" ? It's either wagyu or not, I think your butcher is using it to gain sales and he should be reported. One look at wagyu meat is enough to tell if it is or not, the fat content is what makes wagyu Wagyu.

Who did you order that from? I'm curious and will do some checking on the supplier.
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Nan6b
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Re: Whatcha Cooking today?

#84

Post: # 17142Unread post Nan6b
Sun Apr 12, 2020 11:54 pm

We had our traditional ham, au gratin potatoes, green bean casserole (with home-grown yellow beans) & deviled eggs. For dessert we had a non-traditional peach crumble. The whole meal was cobbled together from what we had on hand, between my mother & I & DH.
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maxjohnson
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Re: Whatcha Cooking today?

#85

Post: # 17146Unread post maxjohnson
Mon Apr 13, 2020 1:42 am

Rajun Gardener wrote:
Sun Apr 12, 2020 9:42 pm
I'm confused, what do you mean "Skin was intact" ? It's either wagyu or not, I think your butcher is using it to gain sales and he should be reported. One look at wagyu meat is enough to tell if it is or not, the fat content is what makes wagyu Wagyu.

Who did you order that from? I'm curious and will do some checking on the supplier.
https://www.firstlight.farm/

I've only eat a small amount, I need to sample more to come to a conclusion. For now though, I rather go with strip steak and rib eye regular grassfed than paying for wagyu chuck. I'll try the flat iron cut next.

Well yes I know wagyu have higher fatty content, but grassfinished still have less marbling than grainfinished.
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Re: Whatcha Cooking today?

#86

Post: # 17152Unread post worth1
Mon Apr 13, 2020 6:59 am

Depending on where the muscle in the roast is makes all the difference.
Also the part up high is better much better.
The best is up where the spine is and close to the bone.
I have selected 7 bone chuck roasts where some muscles would melt in your mouth.
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Re: Whatcha Cooking today?

#87

Post: # 17199Unread post maxjohnson
Mon Apr 13, 2020 1:52 pm

Here's the flat iron.
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Re: Whatcha Cooking today?

#88

Post: # 17223Unread post worth1
Mon Apr 13, 2020 4:06 pm

The experimental spaghetti sauce came out weird but flavorful.
Going to have it again tonight.
I will never put 5 fresh bay leaves in the pasta water again. :lol:
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Re: Whatcha Cooking today?

#89

Post: # 17236Unread post worth1
Mon Apr 13, 2020 5:11 pm

Okay I figured out what was missing in the sauce, 'fennel and oregano.
It's been bugging me all day. :?
Thou shalt not make tomato based spaghetti sauce without fennel and oregano. :lol:
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Re: Whatcha Cooking today?

#90

Post: # 17606Unread post worth1
Fri Apr 17, 2020 3:26 pm

I think I make good and so do many others and it is the truth.
But I sometimes get sick of it or just lazy and want to eat.
One thing I haven't had in way to long is Frito pie.
I love Frito pie.
Going to make one from a can of Wolf Brand "doctored up" chili and the HEB store brand corn chips plus onion pickled jalapeno and cheese.
All I really did is add more chili powder, cumin, Mexican oregano, water and about one tablespoon of butter.
Not hardly any meat but flavorful.
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ddsack
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Re: Whatcha Cooking today?

#91

Post: # 17608Unread post ddsack
Fri Apr 17, 2020 3:54 pm

Made a pot of fish chowder to finish using up the quart of whole milk that I needed for my Easter scalloped potatoes.
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karstopography
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Re: Whatcha Cooking today?

#92

Post: # 17627Unread post karstopography
Fri Apr 17, 2020 8:18 pm

Blossoms
Blossoms
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Fried blossoms in beer batter
Fried blossoms in beer batter
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I’ve been blessed with lots of male squash blossoms so I’ve fried some and made quesadillas with others. Next batch, I’ll stuff. They really are delicious as people in Mexico, Italy and parts of the SW USA already know.
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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Crawfish & Catfish Cakes

#93

Post: # 17671Unread post worth1
Sat Apr 18, 2020 11:54 am

I have no idea how this concoction will turn out.
I had some wild caught catfish in the freezer I needed to desperately do something with.
Yellow and Channel cat.
I saved the bones and belly meat when I cleaned them.
Took them and cooked in salted water.
Took out and de-boned like you would a chicken.
Had some cooked crawfish tails and pealed them and washed several times.
The catfish and the crawfish are now soaking in salted water with lime juice.
Also in the mix is 4 big catfish fillets that will be flipped in cornmeal and fried.
when I get ready I will put the mess in the food processor (minus the catfish fillets) and process the meat chopped very fine.
But before I do that I need to process some crackers.
Just tasted the cooked soaked catfish scraps, it is outstanding. :)
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Re: Whatcha Cooking today?

#94

Post: # 17675Unread post worth1
Sat Apr 18, 2020 12:37 pm

This is going to be so good I hope.
I used.
Two eggs.
Two tablespoons of my fermented ghost pepper sauce.
Two tablespoons each of dill and sweet relish.
One tablespoon garlic powder.
One medium yellow cooking onion.
Put the eggs and the onion in the processor and almost liquefied it.
Then put it and the rest of the ingredients in with the fish I processed very fine.
Added cracker flour till I liked the texture, this turned out the be a whole sleeve.
The meat before anything was added but processed was about two cups.
It also had a wee bit of the salted lime water not much just what was dripping as I transferred it to the processor.
No back pepper.
I think I got it all here.
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Re: Whatcha Cooking today?

#95

Post: # 17677Unread post worth1
Sat Apr 18, 2020 1:08 pm

Just pan fried a test patty in a little olive oil.
Not much just enough to wet the pan a little like you would a pancake.
I can't say enough good about it.
What a way to get rid of stuff in the freezer, stretch it for several people and tasty too.
One thing for certain, I am glad I only put two tablespoons of my homemade fermented sugar and lime ghost pepper sauce in it. :shock:
These patties are spicy hot, not fishy at all.

I just weighed what I made and it is about 1 1/2 pounds.
I have some redfish in the freezer I am going to do the same thing with.
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mikestuff49
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These have come in handy!

#96

Post: # 17709Unread post mikestuff49
Sat Apr 18, 2020 5:54 pm

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We use the pasta machine a lot. Hadn't made bread for a while, but after the first loaf, I'm wondering why.
The best things in life---are not things.

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Re: Whatcha Cooking today?

#97

Post: # 17760Unread post Nan6b
Sun Apr 19, 2020 10:13 am

Just before the Stay At Home started, I made lasagna and put a pan in the freezer. Home-grown tomatoes, homemade sauce. Today we break out that pan.

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Re: Whatcha Cooking today?

#98

Post: # 17766Unread post karstopography
Sun Apr 19, 2020 11:51 am

Breakfast tacos at lunchtime, tocino y huevos con queso Oaxaca. A dash of Tapatio sauce.

Rock Cornish game hens for tonight baked on a bed of baby potatoes with garlic and herbs.
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?

#99

Post: # 17767Unread post worth1
Sun Apr 19, 2020 12:24 pm

Just made the most fantastic tartar sauce ever.
I made it from ripe fresh picked loquats mayonnaise fresh squeezed lime juice a pinch of ketchup dill relish and ground clove.
Ran everything through the food processor.
This is going on the catfish I just fried.
Also finished cooking the crawfish/catfish cakes and had one for breakfast with my apple syrup I made this winter by cooking down I cant remember how many gallons of cider.
When your done it looks like thick black motor oil and takes many hours.
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Re: Whatcha Cooking today?

#100

Post: # 17800Unread post Rajun Gardener
Sun Apr 19, 2020 7:18 pm

Leg quarters were on sale and had to stock the freezer but saved some for tonight. I cooked my Popeye's fried chicken recipe with pasta salad. Those backbone pieces are so good to chew on!!
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