Whatcha Cooking today?

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Tormato
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Re: Whatcha Cooking today?

#1421

Post: # 62536Unread post Tormato
Sun Feb 06, 2022 10:19 pm

Late tonight it was Bolognese sauce over thin spaghetti. Tomorrow it will be the same sauce as a pizza topping, as an experiment. If I don't post on Tuesday, something went horribly wrong. ;)

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karstopography
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Re: Whatcha Cooking today?

#1422

Post: # 62598Unread post karstopography
Mon Feb 07, 2022 4:18 pm

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A mead, with American Beauty Berries, Turk’s Cap Fruit and Tonka Bean.
The Tonka bean is a new addition from last year’s version of this mead. Last year’s was good, but I’m hoping the tonka bean adds some complexity and additional floral and spicy notes beyond what the beauty berries supply on their own. The must after the addition of one microplaned tonka bean definitely has a vanilla and pipe tobacco type of thing going on. Beauty berries have a chinese five spice fragrance, at least that’s what I pick up. Turk’s cap, more apples and pears.

I recently gave a bottle of my Magnolia Petal Blossom mead made last June to my daughter. I hadn’t yet had any, but she said it was fantastic, with a nice exotic magnolia nose upfront and a pleasant honey scented dry white wine finish. Saying things like that only encourages me to make more.
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Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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Tormato
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Re: Whatcha Cooking today?

#1423

Post: # 62601Unread post Tormato
Mon Feb 07, 2022 5:10 pm

Tonka? With that first pic, I thought it was Willy Wonka's Chocolate Factory, the room where they mix the chocolate fillings.

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karstopography
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Re: Whatcha Cooking today?

#1424

Post: # 62602Unread post karstopography
Mon Feb 07, 2022 5:15 pm

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Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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worth1
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It's meatless Monday.

#1425

Post: # 62603Unread post worth1
Mon Feb 07, 2022 5:19 pm

So I decided to cook the rest of my shoulder roast.
Properly browned in the Lodge deep skillet.
Put remaining flour in with the oil to make a thin roux.
Added....
Chopped red onion and let carmalize.
Then
Chopped garlic.
Black pepper.
Salt.
Two chopped habaneros.
Let cook.
Added one who bottle of dry Sherry.
About 1/4 bottle marsala.
Stirred up.
Added dash of soy sauce.
Added beef.
Added one giant russet potato.
Topped with Chopped cilantro.
Put on low simmer to cook with Dutch oven lid.
No water Added.
Smells heavenly.
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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?

#1426

Post: # 62605Unread post Tormato
Mon Feb 07, 2022 5:30 pm

karstopography wrote: Mon Feb 07, 2022 5:15 pm A7E0B183-299A-4309-B7F9-6A30EC71A05A.jpeg
I ain't asking how you got your hands on them. :shock:

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worth1
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Re: Whatcha Cooking today?

#1427

Post: # 62622Unread post worth1
Mon Feb 07, 2022 6:38 pm

Upon agreement by committee, it has been by unanimous vote to add a heaping handful of sweet smoked Spanish paprika.
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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bower
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Re: Whatcha Cooking today?

#1428

Post: # 62630Unread post bower
Mon Feb 07, 2022 7:50 pm

Fried rice a la hash of leftover duck. Lots of fresh ginger and garlic and cauliflower and carrots and peppers. Duckover duties are done.
AgCan Zone 5a/USDA zone 4
temperate marine climate
yearly precip 61 inches/1550 mm

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Tormato
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Re: Whatcha Cooking today?

#1429

Post: # 62631Unread post Tormato
Mon Feb 07, 2022 8:18 pm

I cook duck about once a year. I like it, but it is too strong and gamey to eat on back-to-back days. Every other day for 5 days (1st, 3rd and 5th) is enough for me. The reality is that I've never searched for recipes dealing with the leftovers, like I do with chicken and the usual 27 pound Thanksgiving birdzilla.

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worth1
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Re: Whatcha Cooking today?

#1430

Post: # 62633Unread post worth1
Mon Feb 07, 2022 8:22 pm

Dumping a whole bottle of wine might seem over the top but it's really the best way to cook.
Why dilute with water?
The beef and thick gravy came out moist and tender plus very flavorful.
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?

#1431

Post: # 62645Unread post karstopography
Mon Feb 07, 2022 9:03 pm

I have to order duck in a restaurant or wait until the wife splits town. Same for lamb. We ate a fair amount of duck growing up, the kind you hunt for. I liked the teal and wood ducks the best. They weren’t greasy, just good, but you had to watch for shot.

Wife made 5 chicken breasts in the crockpot on Saturday, we were still eating on it tonight. Boneless skinless breast cooked in Rotel and taco seasonings, then shredded. Served with guacamole, pico de gallo, sour cream, shredded queso, corn tortillas. Some modified with sour cream, cheese and cumin Refried beans. Seems like we could not make dent in all that chicken, but ran out of refried beans and guacamole, I had a couple of ripe avocados to sub in tonight for the 86ed guacamole. That’s the thing about a taco, you really don’t need or want a large amount of meat, a little goes a long way.

I could eat some sort of taco most every day.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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Tormato
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Re: Whatcha Cooking today?

#1432

Post: # 62663Unread post Tormato
Tue Feb 08, 2022 7:55 am

karstopography wrote: Mon Feb 07, 2022 9:03 pm I have to order duck in a restaurant or wait until the wife splits town. Same for lamb. We ate a fair amount of duck growing up, the kind you hunt for. I liked the teal and wood ducks the best. They weren’t greasy, just good, but you had to watch for shot.

Wife made 5 chicken breasts in the crockpot on Saturday, we were still eating on it tonight. Boneless skinless breast cooked in Rotel and taco seasonings, then shredded. Served with guacamole, pico de gallo, sour cream, shredded queso, corn tortillas. Some modified with sour cream, cheese and cumin Refried beans. Seems like we could not make dent in all that chicken, but ran out of refried beans and guacamole, I had a couple of ripe avocados to sub in tonight for the 86ed guacamole. That’s the thing about a taco, you really don’t need or want a large amount of meat, a little goes a long way.

I could eat some sort of taco most every day.
Refried beans - I picked up 20 30oz cans at WalMart awhile back for .59 each, knowing that I like tacos, but never made one in my life. I know absolutely nothing about taco shells.

Expiration date on the beans is mid 2024, so I have time to learn. ;) The first recipe that I saw listed 1 can of refried beans. No mention of a 16 oz or 30 oz can. On to the next recipe.

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bower
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Re: Whatcha Cooking today?

#1433

Post: # 62664Unread post bower
Tue Feb 08, 2022 8:02 am

Duck and lamb have always been favorites for me, when I couldn't get caribou or turr.
The turr is extremely tasty and I haven't had any for many years, but duck and lamb are barely 'gamey' by comparison. It's a wow.
I went through a span of perhaps decades when I wouldn't eat any meat that wasn't game. The one thing I really don't like much is seal, which goes overboard on 'fishy' taste besides being very rich and a PIA to cook.
I agree though about back to back days. There are only a few dinners that I willingly eat two days in a row. I hate having leftovers in the fridge, because each day they don't get eaten I find them less and less appealing. Or they get forgotten by mistake and then have to be dumped. So I pretty strictly freeze the leftovers on the day they are cooked, to avoid that issue. No regrets about adopting that approach. Freezer at the best of times is full of all different home cooked meals that take minimal effort to prepare.
AgCan Zone 5a/USDA zone 4
temperate marine climate
yearly precip 61 inches/1550 mm

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karstopography
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Re: Whatcha Cooking today?

#1434

Post: # 62665Unread post karstopography
Tue Feb 08, 2022 8:21 am

I had to look up turr. I didn’t realize these murre were something people hunted and consumed.

I know a few people that really never buy any farm raised meat or fish and everything they eat on the animal protein side they shot or caught. We grew up with mix of game and store bought meat. Mourning and white wing dove are popular game birds here, although protected in many places, and I think are excellent table fare. Sand hill crane are another and are known as “the ribeye in the sky”. My favorite growing up were White-Fronted geese. We weren’t really raccoon or possum eaters. Maybe a wild rabbit or squirrel once in a while. Deer, elk, moose, yes. Lots of Gulf of Mexico fish. Cobia, Red Snapper, Amberjack, the idea was to catch your own. Blue crabs, that’s something that was an easy get from the shoreline fare. It was sort of expected that you got some of your own meat and fish.

My wife’s family, not at all, they were city people. City people didn’t hunt or fish or tend to consume wild fare. She never developed a taste for some of it, like whitetail deer or duck. She oddly likes dove a lot. She tolerates Axis deer. She wouldn’t get 10 feet from a rabbit or squirrel stew. She likes the wild caught local fish so I focus on those.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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worth1
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Re: Whatcha Cooking today?

#1435

Post: # 62726Unread post worth1
Tue Feb 08, 2022 5:30 pm

@karstopography
Oddly enough my wife was raised on all manner of crap out of the frozen section of the grocery store.
But she would eat anything I shot or caught including, well anything.
She adopted my country upbringing with enthusiasm.
She even pulled a live rescue opossum out of a box I brought home from work.
Oh look, it's a opossum. :lol:
She had it behind the neck hissing away with not a care in the world.
Well any who.
I added some Yukon gold potatoes that needed attention to my beef stuff I made yesterday.
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?

#1436

Post: # 62765Unread post karstopography
Wed Feb 09, 2022 3:59 am

Last night, we once again made the mayonnaise Parmesan topped baked redfish. This time, we served it up with a side dish of one head of Big Flat Head cabbage sliced into a slaw and served with a warm crisp crumbled bacon apple cider vinegar dressing. The cabbage gets cooked for a few minutes so that the stems are still a little crunchy, but the tender leaves are a wilted down some.

Big flat head cabbage is my new favorite cabbage. Such a tender and sweet cabbage. Sadly, I only have one head out in the garden that remains. The redfish as usual was wonderful. One key is to not overcook the fish.
Zone 9b, located in the Columbia bottomlands, annual rainfall 46”

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Tormato
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Re: Whatcha Cooking today?

#1437

Post: # 62771Unread post Tormato
Wed Feb 09, 2022 6:31 am

Bower wrote: Tue Feb 08, 2022 8:02 am Duck and lamb have always been favorites for me, when I couldn't get caribou or turr.
The turr is extremely tasty and I haven't had any for many years, but duck and lamb are barely 'gamey' by comparison. It's a wow.
I went through a span of perhaps decades when I wouldn't eat any meat that wasn't game. The one thing I really don't like much is seal, which goes overboard on 'fishy' taste besides being very rich and a PIA to cook.
I agree though about back to back days. There are only a few dinners that I willingly eat two days in a row. I hate having leftovers in the fridge, because each day they don't get eaten I find them less and less appealing. Or they get forgotten by mistake and then have to be dumped. So I pretty strictly freeze the leftovers on the day they are cooked, to avoid that issue. No regrets about adopting that approach. Freezer at the best of times is full of all different home cooked meals that take minimal effort to prepare.

Uncle_Feist
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Re: Whatcha Cooking today?

#1438

Post: # 62776Unread post Uncle_Feist
Wed Feb 09, 2022 7:38 am

I sliced some smoked jowl and grated a couple of Kennebec taters for breakfast this morning.
Image
Image
Just as the sun came up over the mountain served it up with some toast from a leftover loaf of white bread from yesterday, and a couple of fresh cackle berries.
Image

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Tormato
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Re: Whatcha Cooking today?

#1439

Post: # 62780Unread post Tormato
Wed Feb 09, 2022 8:16 am

Uncle_Feist wrote: Wed Feb 09, 2022 7:38 am I sliced some smoked jowl and grated a couple of Kennebec taters for breakfast this morning.
Image
Image
Just as the sun came up over the mountain served it up with some toast from a leftover loaf of white bread from yesterday, and a couple of fresh cackle berries.
Image
I'm most impressed by someone who slices their own bread.

Uncle_Feist
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Re: Whatcha Cooking today?

#1440

Post: # 62786Unread post Uncle_Feist
Wed Feb 09, 2022 8:51 am

Tormato wrote: Wed Feb 09, 2022 8:16 am
Uncle_Feist wrote: Wed Feb 09, 2022 7:38 am I sliced some smoked jowl and grated a couple of Kennebec taters for breakfast this morning.
Image
Image
Just as the sun came up over the mountain served it up with some toast from a leftover loaf of white bread from yesterday, and a couple of fresh cackle berries.
Image
I'm most impressed by someone who slices their own bread.
There's nothing on earth quite like a loaf that's fresh from the oven, but it's definitely not real common these days for sure.

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