Which Cooking Are You?

[shellylh]

Hey Butch:  are those your sandals.  😂

[swt61]

They are, and they're definitely Men's sandals. I have a friend that works at Birkenstock and gets me 50% off. I really like these sandals, though they're not great for putting in lots of miles at a time.

[swt61]

You're just jealous because I have more Birkenstocks and plaid than you. I don't however have any wool socks to wear with my Birkeys, so your lesbianship is under no threat.

And I don't own a single bandana.

[Voltron]

Another Detroit style pizza, this time with Wisconsin brick Cheese, pepperoni, white onion, black garlic and kalamata olives. Mmmm

[grawk]

soup dumplings (frozen to start tho)

[guzziguy]

Trader Joe's?  Looks good.

[grawk]

thexcj.com

[n_maher]

Grahame's curry recipe.

 

[swt61]

Please inform me on that pan.

Can't tell if that's non stick or cast iron.

[n_maher]

2 minutes ago, swt61 said:

Please inform me on that pan.

Can't tell if that's non stick or cast iron.

Non-stick.  At least 15 years old, still works.

[Voltron]

It feels a bit like Fall, so I made the @Absorbine_Sr kale, beans, fennel and sausage stew today. Tasty as always but especially good with dry Rancho Gordo Mayocoba beans. 

 

[Dusty Chalk]

(wanders off to visit ranchogordo.com...)

[Dusty Chalk]

11 hours ago, Voltron said:

... dry Rancho Gordo Mayocoba beans. 

 

 

So these are dry, but not dehydrated?  You don't have to presoak them or anything?

[Voltron]

I'm not sure of the difference between dry and dehydrated beans, but they can be presoaked to cook faster if you wish. I rinsed and soaked for maybe an hour before starting to cook them. I almost blew it because I got involved in something else and returned to the kitchen shortly before all the water was gone. They were great in this stew and I have another container left over that I'm going to turn into refried beans. 

[Dusty Chalk]

14 hours ago, Voltron said:

I'm not sure of the difference between dry and dehydrated beans, but they can be presoaked to cook faster if you wish. I rinsed and soaked for maybe an hour before starting to cook them. I almost blew it because I got involved in something else and returned to the kitchen shortly before all the water was gone. They were great in this stew and I have another container left over that I'm going to turn into refried beans. 

Thanks -- I also looked on their website, and realized, I'm more of a thick-skinned / retains-shape beans guy, so ordered a couple different bags of blacks and the like.  I will follow the directions for cooking -- they do look like more of a pre-soak long-term thing, so I will have to precook them before adding them to my goulash or chili, and maybe only cook them in-recipe for the last hour or so.

And yeah, I've done that, and recently.

[swt61]

Making Cauliflower Au Gratin for the first time.

I successfully made a smooth Bechamel sauce. Then turned that into a Mornay sauce. Blanched my Cauliflower florets. Combined all and refrigerated until time to bake for dinner at DOTU's this evening. 

Three cheeses. Mozzarella, Monterey Jack and Parmigiano. 

I'm sure it will look better after baking.

Edited October 23, 2022 by swt61

[swt61]

Forgot to take pic after baking, but it looked and tasted pretty good.

Al cooked some different gourmet sausages, and it was a fantastic pairing.

[Voltron]

😁

[swt61]

I should have known you'd have taken a pic. Makes me hungry again. 

[Dusty Chalk]

I need a pulled pork barbecue slow cooker recipe that utilizes flavoured boutique balsamic vinegar and hot sauce ... and onions.  I might have to make something up, because the boutique balsamic vinegars I have are some very specific flavours.

[n_maher]

1 hour ago, Dusty Chalk said:

I need a pulled pork barbecue slow cooker recipe that utilizes flavoured boutique balsamic vinegar and hot sauce ... and onions.  I might have to make something up, because the boutique balsamic vinegars I have are some very specific flavours.

I think your challenge here is that you are not going to get any of the "BBQ" flavor by only slow cooking the pulled pork in a instapot or crock pot. That's not to say that it might not be very tasty, the carnitas recipe that I use mostly cooks the pork in a slow cooker but still pan fries the pork at the end and for me, that makes all the difference.  Still, when I want BBQ pork, that's what I want.  If I were in your shoes I might try using the balsamic vinegar to make a BBQ sauce.  that sounds yummy to me.

Might be a start here - https://www.thereciperebel.com/honey-balsamic-pulled-pork/

[Dusty Chalk]

Yeah, no lie, that makes sense.  I was worried that a sear at the beginning might seal out the flavour, but doing it at the end makes a lot of sense, will give that a try.  Thanks!

[Dusty Chalk]

Oh, interesting, she crockpots the pork at the beginning, and doesn't sear it*...hmmm...I'm doing something similar, but going with your BBQ pulled pork idea, with some typical Dusty embellishments...will let you know how it turns out, but I think it's going to be tasty...

*I'll pass on the ketchup, though.  (involuntarily shudders)

[Dusty Chalk]

It turned out super tasty and had that barbecue tang that was definitely missing from my goulash, but the place smells like Hormel, and I can't get over it.  It's still delicious, I just need the house to stop reminding me of Hormel.

[swt61]

A big batch of pinto beans. Cornbread cooked earlier. I think this is my favorite meal. Certainly my favorite while growing up.