shellylh Posted December 24, 2013 Report Posted December 24, 2013 (edited) A batch of bacon wrapped goat's cheese stuffed dates for later tonight. uploadfromtaptalk1387069021627.jpg Wanted to make some of these for Christmas tomorrow but I forgot the goat cheese. I am not sure it it worth braving the store today to get it... I suppose I could substitute feta. Edited December 24, 2013 by shellylh
Grahame Posted December 24, 2013 Report Posted December 24, 2013 Do you have a grocery / supermarket that delivers? It's probably a bit late for amazon prime
grawk Posted January 4, 2014 Report Posted January 4, 2014 I made a pork beef chili. Turned out pretty well.
Dusty Chalk Posted January 4, 2014 Report Posted January 4, 2014 I love me some chili -- Dan, what's your style preference? In Hard Times terms, I like the Terlingua Red.
grawk Posted January 4, 2014 Report Posted January 4, 2014 that's my favorite of their chili. My favorite chili ever is new mexican green chile stew, but I can't make that (hatch chiles are completely different when they've been shipped) My quick chili, like tonight, was 1 lb of ground pork and 1 lb of ground beef, with my own chile powder, onions, tomatoes, beans, and corn chips as a thickener. My "contest" chili is basically chili pot roast, cooked for 12 hrs, allowed to rest, then cooked again. No beans or corn chips in the contest chili, and beer as the liquid, if my kids aren't going to eat it (they're gluten free) 1
tyrion Posted January 4, 2014 Report Posted January 4, 2014 Made my mop sauce and finishing sauce, trimmed the Boston butt, took the membrane off the ribs, rubbed all of them down with slightly modified Meathead's Memphis dust, and got things ready to go for tomorrow. Hopefully the weather will cooperate, as I do want to smoke the Boston butt (I'm going to do the ribs in the oven, Rendezvous style as I get inconsistent results when I do both ribs and butt in my Weber), but I'll do everything in the oven if I need to. Wouldn't be smoked, but it would still be tasty. Looking forward to seeing how this turns out.
grawk Posted January 4, 2014 Report Posted January 4, 2014 I love rendezvous's ribs, so they must do something right
grawk Posted January 4, 2014 Report Posted January 4, 2014 not the best ribs in memphis, when I was there, but certainly the best of the places that visitors go...
Dusty Chalk Posted January 4, 2014 Report Posted January 4, 2014 Back when I made chili (I really need to get back to that, I was really happy with it 99% of the time), my first from-scratch recipe was looking at the box, and pulling out all the ingredients, and guessing at the amounts of each. I never made it the same after that, sometimes adding ingredients, sometimes leaving one or the other out (white pepper was a favourite). But yeah, for the most part, it was in the region of Terlingua Red, usually a little muddier (I had a heavy hand).
Dusty Chalk Posted January 4, 2014 Report Posted January 4, 2014 Unholy carp, Jacob, and double-plus-yeezh. Is it possible to get a charlie horse on the sphincter muscle? I think I just did.
cetoole Posted January 4, 2014 Report Posted January 4, 2014 I'm ready to work in a restaurant, I think. As the entree? Peau de reks?
Dusty Chalk Posted January 4, 2014 Report Posted January 4, 2014 Re: Johnson's chili recipe -- tangential anecdote: I was doctoring some Newman's Own Beef & Broccoli Skillet for Two, and I didn't realize the hot sauce I had was wide open. I ended up dumping a half bottle of Wizard's Organic Hot Sauce in there. It was actually really good, but I realize I got lucky, you can't do that with just any hot sauce, you have to imagine it in the recipe.
Dusty Chalk Posted January 4, 2014 Report Posted January 4, 2014 Yeah, I like it, it's a different flavour than the buffalo sauces, which I usually dislike. Earthier, perhaps. Worth trying.
shellylh Posted January 4, 2014 Report Posted January 4, 2014 Has anybody here ever re-seasoned a French carbon steel pan, forgotten that it had just been in a 400 degree oven, and picked it up with their left hand, the hand that isn't a mass of scars and knife sharpening calluses? I just did. I yelped, set it down carefully, and then ran an oiled cloth over the interior of the pan. I'm ready to work in a restaurant, I think. Something that resembles a glove just peeled off my left hand, and it was creepy. Fuck, that sounds painful!
Torpedo Posted January 4, 2014 Report Posted January 4, 2014 Jacob, can you get pure aloe vera? it's a great aid for skin burns and other lesions. Best results are achieved opening a leaf and applying the jelly inside it onto the wound.
blessingx Posted January 10, 2014 Report Posted January 10, 2014 (edited) A couple cakes for a young girls belated daycare birthday party this afternoon. Fingers crossed. Edited January 10, 2014 by blessingx
Absorbine_Sr Posted February 1, 2014 Report Posted February 1, 2014 (edited) Fennel, kale, white bean and Italian sausage stew. Edited February 1, 2014 by Absorbine_Sr 1
Dusty Chalk Posted February 2, 2014 Report Posted February 2, 2014 About to put together one of my chilis.
Voltron Posted February 2, 2014 Report Posted February 2, 2014 Fennel, kale, white bean and Italian sausage stew. Looks nice. Recipe, please!
Dusty Chalk Posted February 2, 2014 Report Posted February 2, 2014 Fax please. I just made my super-duper-ultra-easy chili -- 1 packet Hard Times Terlingua Red mix, 1 can tomato sauce, 2 lbs. meat, 1 can black beans, added additional chili powder to taste and oatmeal to thicken it up a bit.
Augsburger Posted February 2, 2014 Report Posted February 2, 2014 A ginormous pork shoulder for the game pulled pork BBQ. Roasting at 190 degrees we are five hours in with four more to go. Just finished a round of carmelized bacon just to get the thirst level up.
Voltron Posted February 2, 2014 Report Posted February 2, 2014 Looking good Greg! Are those sourdough baguettes or sweet? Someone needs to figure out how to make baguettes with the taste and texture of the ones in the motherland. Import water, flour, whatever it takes!
Absorbine_Sr Posted February 3, 2014 Report Posted February 3, 2014 Looks nice. Recipe, please! Ingredients Vegetable oil cooking spray 2 tablespoons extra-virgin olive oil 2 medium fennel bulbs, outer layers removed, chopped 1 medium onion, chopped 1 1/2 teaspoons kosher salt 1/2 teaspoon red pepper flakes One 28-ounce can diced tomatoes One 15-ounce can cannellini beans One 10-ounce bunch kale, center rib removed, leaves chopped into 1/2-inch pieces 1 cup low-sodium chicken broth 4 turkey or chicken Italian sausage links Directions Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a grill pan with vegetable oil cooking spray. In a Dutch oven, heat the oil over medium-high heat. Add the fennel, onion, 1 teaspoon of the salt and the red pepper flakes. Cook, stirring constantly, until the vegetables are soft, about 5 minutes. Add the tomatoes (plus juices), beans, kale and broth. Bring the mixture to a boil. Cover the pan with a tight fitting lid and transfer to the oven. Cook until the vegetables are tender and the kale has wilted, 25 to 30 minutes. While the stew is cooking, place a grill pan over medium-high heat or preheat a gas or charcoal grill. Add the sausages and grill, turning occasionally, until cooked through, about 20 minutes. Cool and cut into 1/2-inch-thick slices. Remove the pan from the oven and add the cooked sausage slices. Season with the remaining 1/2 teaspoon of salt. Spoon the stew into bowls and serve. 1
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