• Whatcha Cooking today?

Posted: **Sun Nov 06, 2022 11:31 am**

I still don't know why people think deep frying a turkey will automatically make it more juicy.
You can over fry bird just as easily as you can boiling or baking it.

I watched several videos on the Asian way of cooking duck.
The ideal of pouring hot water over the skin seems okay but then hanging it up in the house overnight to dry kind of flips me out

Posted: **Sun Nov 06, 2022 12:28 pm**

I have had a fried turkey, it was delicious and very moist. The crispy skin was good, too. No, it doesn't guaranty a moist bird. You can over cook a bird using almost any method. But cooked correctly it is good. Just like a correctly cooked bird from the oven is good. I wouldn't buy a turkey frier to use just once a year. But if you have one, it is also a good way to cook a bird.

Posted: **Sun Nov 06, 2022 1:12 pm**

The only time I witnessed a fried turkey was from a safe distance of about 50 yards.
Several skinhead types standing around drinking cheap beer smoking weed and watching the turkey burn up.
All the while listening to really loud death metal among a collection of rusted out cars.

Posted: **Sun Nov 06, 2022 2:14 pm**

worth1 wrote: ↑Sun Nov 06, 2022 1:12 pm The only time I witnessed a fried turkey was from a safe distance of about 50 yards.
Several skinhead types standing around drinking cheap beer smoking weed and watching the turkey burn up.
All the while listening to really loud death metal among a collection of rusted out cars.

Of course skinheads. If it were mullet types, it would be business up front and fire in the back.

Posted: **Sun Nov 06, 2022 2:43 pm**

Tormato wrote: ↑Sun Nov 06, 2022 2:14 pm
worth1 wrote: ↑Sun Nov 06, 2022 1:12 pm The only time I witnessed a fried turkey was from a safe distance of about 50 yards.
Several skinhead types standing around drinking cheap beer smoking weed and watching the turkey burn up.
All the while listening to really loud death metal among a collection of rusted out cars.
Of course skinheads. If it were mullet types, it would be business up front and fire in the back.

They over all were good honest people just a lot younger than me.
I used to hang out with them a lot because they lived next door.
The guys kid was raised by my old dog Boo Boo since he was a little baby.
They used to sleep with each other and Boo Boo protected him.
That bunch got Boo Boo addicted to pizza.

Posted: **Tue Nov 08, 2022 6:35 pm**

The pozole has been a real life saver this week.
Still digging away at it for supper.

Posted: **Tue Nov 08, 2022 8:54 pm**

F25A0088-950E-48D8-B7FB-8F1013BEE388.jpeg

Elk tenderloin, with some trimmings. Daughter the cowgirl provided the elk this morning. I was the guide and the cook.

Very delicious.

Posted: **Tue Nov 08, 2022 10:01 pm**

Going down to 27 degree tonight. Guessed those Poblanos weren't going to get any bigger out there. What to do with almost 2lbs of small 3 1/2-4 inch poblanos? A little small for chili rellanos. Too big for mild poppers. Just cut them half, deseed and stick in the freezer? I guess I could throw them in some chili or eggs or home fries this winter. Any better ideas?

Poblano peppers

Posted: **Tue Nov 08, 2022 10:04 pm**

Fancy plates ! Good looking food, too. How done to cook elk?

Posted: **Tue Nov 08, 2022 10:25 pm**

Danny wrote: ↑Tue Nov 08, 2022 10:04 pm Fancy plates ! Good looking food, too. How done to cook elk?

Rare side of medium rare. Elk has zero marbling. This animal was packed with an inch of fat under the hide and all kinds of fat around the body cavity, but no fat marbling like beef. Elk tenderloin is tender and comparable to beef tenderloin in that respect. Flavor is different from beef in a subtle way.

Daughter harvested the cow elk off public land at about 9,600 asl of unit 48 in New Mexico this morning about 7:30 am. She’s been hunting hard since Saturday. She and I had a very busy day getting the elk off the mountain and getting it processed. We got it done and it’s all wrapped and packed in a freezer. There’s a crazy amount of meat that comes off one of these very large deer. We reserved one of the tenderloins for dinner tonight. Pan Sauce had honey, fresh thyme, butter, vinegar and chokecherry preserves. Wonderful end to a wonderful day.

Posted: **Wed Nov 09, 2022 2:41 am**

karstopography wrote: ↑Tue Nov 08, 2022 10:25 pm
Danny wrote: ↑Tue Nov 08, 2022 10:04 pm Fancy plates ! Good looking food, too. How done to cook elk?
Rare side of medium rare. Elk has zero marbling. This animal was packed with an inch of fat under the hide and all kinds of fat around the body cavity, but no fat marbling like beef. Elk tenderloin is tender and comparable to beef tenderloin in that respect. Flavor is different from beef in a subtle way.

Daughter harvested the cow elk off public land at about 9,600 asl of unit 48 in New Mexico this morning about 7:30 am. She’s been hunting hard since Saturday. She and I had a very busy day getting the elk off the mountain and getting it processed. We got it done and it’s all wrapped and packed in a freezer. There’s a crazy amount of meat that comes off one of these very large deer. We reserved one of the tenderloins for dinner tonight. Pan Sauce had honey, fresh thyme, butter, vinegar and chokecherry preserves. Wonderful end to a wonderful day.

Yes, lot of good meat on those big ones. Sounds like you two had a wonderful day and enjoyed it together. I tend to like beef still with a quiver to it, so it does sound very good.

Posted: **Wed Nov 09, 2022 4:55 am**

Sue_CT wrote: ↑Tue Nov 08, 2022 10:01 pm Going down to 27 degree tonight. Guessed those Poblanos weren't going to get any bigger out there. What to do with almost 2lbs of small 3 1/2-4 inch poblanos? A little small for chili rellanos. Too big for mild poppers. Just cut them half, deseed and stick in the freezer? I guess I could throw them in some chili or eggs or home fries this winter. Any better ideas?
Poblano peppers

Frozen they turn to mush.
Not much you can do with them but put in soups and so on.
But the skin will come off easily.

Posted: **Wed Nov 09, 2022 8:46 am**

Maybe I can make some kind of Chili Rellanos casserole. Line a dish with peppers, add a layer of "stuffing", cover with cheese and bake. Might be able to freeze something like that in indivigual servings. I freeze smaller chilis and chop them up and throw them in stuff all the time. Mostly tiny Thai chilis though. I did throow a few serranos and Anaheims in the freezer, will have to see how or if I end up using those.

Posted: **Wed Nov 09, 2022 9:58 am**

I froze a bunch of my peppers, jalapeños, poblanos, Anaheim, bells, etc. so far I’ve only used a few jalapeños from the frozen stash. Something where they got processed fine and they worked great.

I plan on making chicken poblano soup with my frozen poblanos. They aren’t there for texture but just to provide that delicious signature poblano flavor.

Posted: **Wed Nov 09, 2022 10:02 am**

Did you freeze your poblanos whole or cut and seed them or chop them before freezing?

Posted: **Wed Nov 09, 2022 10:23 am**

Sue_CT wrote: ↑Wed Nov 09, 2022 10:02 am Did you freeze your poblanos whole or cut and seed them or chop them before freezing?

I froze all my peppers whole, just like my tomatoes. The tomatoes work great and retain their fresh flavor frozen that way even if they lose their texture. I figure the peppers might be the same. So far, the frozen whole jalapeños tasted fresh, the simply lost their crisp texture.

Posted: **Wed Nov 09, 2022 10:56 am**

Sue_CT wrote: ↑Wed Nov 09, 2022 8:46 am Maybe I can make some kind of Chili Rellanos casserole. Line a dish with peppers, add a layer of "stuffing", cover with cheese and bake. Might be able to freeze something like that in indivigual servings.

I did something similar when I harvested a big bag of poblanos prior to pulling the plants. Cut them in half and seeded. In the bottom of the dish I put a mixture of homemade tomato puree and store taco sauce, then lined the dish with the half-peppers face up. Browned ground beef lightly with onion and taco seasoning, then mixed it with rice. Stuffed the peppers with this mixture (basically just layered over them because they were small), topped them with cheese and some more of the sauce, and baked. I haven't noticed a problem with the texture of frozen stuffed peppers, but that might just be because I'm so happy to have something in the freezer already made so I don't have to cook.

Posted: **Wed Nov 09, 2022 11:46 am**

I'm growing some baby bok choi in a window box on the front porch and made the first cutting today, clipping all the larger outside leaves. Cut and come again!

It amounted to 8 oz of greens, including stems. I chopped the stems into 1-2" pieces and stir fried them with some onion before adding the chopped leaves. I dressed mine with some butter and balsamic vinegar and Pickles used a little soy sauce and sesame oil on hers. Good eats! And it will be a nice spinach substitute since I don't have very much luck growing that.

Posted: **Thu Nov 10, 2022 6:58 pm**

The incredible edible egg.

20221110_184931.jpg

Posted: **Thu Nov 10, 2022 7:16 pm**

OMG, did you eat all that yourself, lol? It looks good!

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