Which Cooking Are You?

[n_maher]

Put a brisket on at 8am, just pulled the last piece off at 5:30.  I cut it into three sections based on thickness to see if I could time things better than just running the whole thing until the thickest part was done.  Homemade mac and cheese is in the oven, slaw is curing in the fridge, dinner should be alright.

[swt61]

Facsimile machine engaged.

[swt61]

Chorizo con Huevos

For Brent: That translates to Mexican (in this case) sausage and eggs.

Edited February 5, 2022 by swt61

[Torpedo]

16 hours ago, swt61 said:

Chorizo con Huevos

For Brent: That translates to Mexican (in this case) sausage and eggs.

That looks nothing like huevos con chorizo

Edited February 6, 2022 by Torpedo
Bad image host fixed

[swt61]

It's not. It's  Chorizo con Huevos. 😛

Seriously though, this is the dish I learned in college. My first year was at a city college in Brownsville Texas, one block from the Mexico border. The ladies in the cafeteria all came across the border to work. This was served every morning, and I loved it. It was also my first experience with fajitas. The school sucked, but the food was delicious!

[Voltron]

I think I'm going to be making some Spanish style huevos con chorizo very soon. 🤤

[swt61]

I was thinking about Migas tomorrow, with Chorizo.

[Torpedo]

Chorizo in Spain is a grocery product, a kind of sausage with the stuffing into guts, made with pork meat and fat somewhat marinated with lots of paprika, hence the red color. Some types must be cooked, so you eat them with eggs, potatoes into a garbanzo or bean stew, with migas... but other types are cured and are eaten like ham or salami. In most South America countries they call chorizo to very different things, in some countries it's a kind of sausage but different to the Spanish type, or even a minced meat cured or marinated. Either way it's usually delicious

[n_maher]

Using some of last week's brisket, I'm attempting Texas-style brisket chili for the first time in the new dutch oven.  I added some sausage as well because multiple animals make for better chili, in my opinion. 

Meat/Onion/Garlic Phase

 

Tomatoes and seasoning added.

Now just a matter of letting it simmer for 6 or 7 hours and some cast-iron-skillet cornbread will be made later.

[swt61]

My landlord Dave's wife is in Hawaii, so the permanent and the temporary batchelors are having Migas for breakfast. 

Corn tortillas cut into strips and crisped in a bit of oil. Scallions and Orange bell pepper sauted with a little scorch. Tomatoes and avocado, chorizo and of course eggs.

Edited February 6, 2022 by swt61

[Voltron]

On 2/5/2022 at 11:15 AM, Torpedo said:

 

 

My take on Spanish style huevos con chorizo with Central American chorizo while in Tahoe for ski week. My eggs slipped before my photo opportunity but the flavor was great and the papas fritas were a big hit. Thanks for the inspiration Antonio and Steve.

[Torpedo]

Glad you liked it, the look is great. That's one of those simple things to cook that are very enjoyable.

[Grahame]

Another one of these 

 

[EdipisReks1]

Not really “cooking,” but I’m fermenting for the first time in a while. Some sort of heritage cabbage Heather got from her local farmer’s market in North Carolina. I let it sit in my fridge, which was a mistake, as it lost moisture.

I had a fix: I made a tea with bay leaves and added that, along with roasted fennel seed. I imagine it’ll be quite good.

[n_maher]

Brisket chili.

[Augsburger]

On 3/12/2022 at 5:40 AM, EdipisReks1 said:

Not really “cooking,” but I’m fermenting for the first time in a while. Some sort of heritage cabbage Heather got from her local farmer’s market in North Carolina. I let it sit in my fridge, which was a mistake, as it lost moisture.

I had a fix: I made a tea with bay leaves and added that, along with roasted fennel seed. I imagine it’ll be quite good.

Try your hand at Kimchi and I will be your friend for life.

[EdipisReks1]

On 4/10/2022 at 8:50 PM, Augsburger said:

Try your hand at Kimchi and I will be your friend for life.

Oh, I’ve made plenty of kimchi. What kind do you like best?

[Augsburger]

All types. Cucumber Bok Choi...

Baechu, Baek, Chonggak, Oi Sabagi...

Yum Yum!

[Grahame]

Sizzlin' Fajitas

[n_maher]

Chili's would be so proud.

[Augsburger]

Ok, where's the curry?

[swt61]

Egg, toast and potato cake from last night's left over mashed potatoes. 

[swt61]

I decided that I wanted an omelet. I had an onion that I needed to use up, so I set my pan on low and caramelized the onion over about 50 minutes. I wanted some bacon in it, but didn't have any on hand. I did however have a can of Spam on my shelf. I've had fried spam, and it's OK, but for some reason I thought I might try grating the Spam and crisping it. That worked really well, and actually tastes more like bacon than Spam. The texture is great. The addition of Swiss cheese tops it off.

The onion shot was at the beginning of carmelizing.

Edited May 21, 2022 by swt61

[Dusty Chalk]

I couldn't find a reasonably sized 100% grass-fed brisket, but I did find an extra-thick (2.5 cm?) London Broil.

Embedded about 42 garlic spikes (it looked like a porcupine or graph paper), encrusted it with pepper (black, white, and pink), other spices, and herbs, let sit for 24 hours or so, then cooked at the lowest setting (225-ish) for about 45 minutes, wrapped in baking parchment and tin foil to keep in the moisture, and it came out super delicious and perfect.

Is making about 7 meals.

Definitely doing this again.

[Dusty Chalk]

Made some guisada -- it came out great! -- pretty similar to my recipe for ghoulash, except added achiote seeds to get that distinct flavour and almond flour to thicken it up, so that it would stay on tortillas.