Whatcha Cooking today?

[worth1]

I'm also toasting about 2 cups of flour in a cast iron skillet in the oven at 350F.
Some people say 400 but I think that's a little too hot for me and what I'm looking for.
Getting stirred every 15 minutes.
The flour is darker than the picture shows.

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[worth1]

You can't do this in 10 to 15 minutes like many say on YouTube.
It took forever on a very low heat so as I didn't burn the milk solids but carmalize them.
You simply can't get in a hurry leaving white milk solids.
Temperature reached 250F.
Then I ran it through a coffee filter and a fine mesh strainer.
The pint jar was washed and dried in the warm oven even though it was already clean.
The flavor is amazing.

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[pepperhead212]

Warmer than it was a couple of days ago, but still good for baking! Not one of the breads I start a couple of days early - today I just made some of my bread sticks, with WW and rye flours, plus a little gluten, since I had almost half rye flour. As usual, I put about a tb of caraway in, plus a scant half tsp of nigella and ajwain seeds, plus I put a generous tb of that sour cream onion powder, which I only use for things like this, not dip! This time I used about 12 oz of kefir - not as strong as the usual yogurt or buttermilk I use in it, to just under 32 oz of dough.
WW and rye bread sticks. by pepperhead212, on Flickr

[worth1]

I made a fast pot of chili and had chili on spaghetti.
Cooked the pasta in seasoned water for more flavor.
Seasonings were beef bullion powder salt and San Antonio chili powder.

[Danny]

Cheated today as PIC is at work until later tonight. Ordered take out for a half order each of onion rings and fries and a small cheese burger with lots of onions and lettuce. Ate most of the fries and all the onion rings and was full ! Pat's makes the best crunchy onion rings that are cooked all the way through so the onions are tender and tasty in the crispy batter. Never can resist them.

[karstopography]

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Made Giada De Laurentiis‘ recipe for escarole and bean soup. Very simple recipe to make and full of flavor. Recipe Called for a pound of escarole. I happened to know a nearby place for the freshest escarole around. Picked, cleaned and cooking in the pot within minutes.

Escarole should be on everyone’s radar for a delicious and nutrient dense food.

[Sue_CT]

I have tried several of her recipes. Roman Chicken, Pasta with lemon. They are usually good.

[bower]

Take one, shrimp and greens with pasta. Creamy sauce featuring sour cream, garlic, and yellow tomatoes (from the freezer of course!). The greens I've been growing under lights then putting them out in the chilly greenhouse when they get too big. Brassica greens don't mind the air dipping below freezing as long as the dirt doesn't freeze. These needed a cut, they are so fresh and tender... winter greens are the best. These are some kind of mizuna cross with napa/choy.

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[Sue_CT]

Was it good?

[bower]

Yes it was. Served with lemon too. The greens were quite mild tasting. I let the shrimp thaw almost entirely, removed the tails, and stirred them in at the last minute after removing from heat. Same for the greens, I stirred in and put the lid back on for a minute just to wilt. Om nom nom.

[worth1]

I bought a brisket and I'm going to cut it up into sections for different uses like I normally do.
One part the point end is going to be trimmed and slow oven roasted with (not normal) spice rub.
Actually going back to my roots and using things I used to use.
Fennel.
Black pepper.
Kosher salt.
Cumin.
Chili powder of some sort probably ancho if I can find it somewhere here in the house
Too many chili powders.
Real Ceylon cinnamon aka Mexican cinnamon.
Not the dark hard as a rock cinnamon sticks.

Worthless flat is going to get ground up.
Excess fat rendered or frozen for later.

[worth1]

Equal parts of everything.
In my case handfuls.
Cinnamon.
Cumin.
Kosher salt.
Black pepper.
Ancho powder.
Fennel seeds ground.
Smoked hot Spanish paprika.
Garlic powder.
Light brown sugar.
Not all ingredients in molcajete.

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[worth1]

Got the spices packed all over the critter and in a big bag for overnight in the refrigerator.
Why they call it a rub I have no idea.
The last thing you want to do is rub it.

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[Cornelius_Gotchberg]

Ground Turkey/Guacamole/Tabasco/Porcupine Meatballs
Start:

thumbnail_IMG_1836.jpg

Finish:

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Meatball Subs to follow....

The Gotch

[worth1]

Don't knock it until you try it.
Yesterday I trimmed the fat from the brisket.
Not all but some.
Put it in my big thick aluminum skillet.
Covered with water and let simmer with the lid on.
This cooked the fat to be really tender and render out the fat.
Let water cook off and finished rendering in the tallow until it was all crispy like bacon.
Salt and pepper.
Cooked egg in tallow.
Made double decker sandwich with mayonnaise and moreblackpepper.

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[karstopography]

Ground Turkey/Guacamole/Tabasco/Porcupine Meatballs


The Gotch

I got to ask, where did you get porcupine ?

Rice, I know now after a little research, is the porcupine. Never heard of porcupine meatballs before today.

[worth1]

When cooking up my fat I rolled some in the rub I made.
For whatever reason it tastes like I put pineapple in it.
It's the strangest thing but very tasty.
How that concoction of ingredients came out with a pineapple taste is beyond me.
I certainly wasn't expecting it.
Anyway its in the oven at 300F right now open top.
When I decide I'll cover it up and drop the temperature.

[Cornelius_Gotchberg]

@karstopography; depending on how you's prepare the rice, it can add a real kick to 'em.

We used some of the lovely and long-suffering Mrs. Gotch's leftover Spicy Rice Pilaf, and after...um...leaning on the Tabasco, they, as my Dear late Grandmother used to say Weren't Shy!

The Gotch

[PlainJane]

Ground Turkey/Guacamole/Tabasco/Porcupine Meatballs
Start:
thumbnail_IMG_1836.jpg
Finish:
thumbnail_IMG_1837.jpg

Meatball Subs to follow....

The Gotch

Porcupine?

[Sue_CT]

Worst part was removing the quills.