Which Cooking Are You?

[Dusty Chalk]

1 hour ago, grawk said:

...But it is all freshly ground spices.

 

[grawk]

Etouffèe

[tyrion]

This was 6 hours in. Put it on around 1:30 am. Chicken will go on around 4, once this comes off the RecTec.

Sent from my iPhone using Tapatalk

[Dreadhead]

Prime rib just went in

Had to buy the cooler an jury rigged a insulation flap

[Dusty Chalk]

http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/

[tyrion]

My son decided to make a stove so egg:



Sent from my iPhone using Tapatalk

[robm321]

That's awesome.

[Dreadhead]

And done

[cetoole]

Goose

[swt61]

Your goose is cooked Colin! 

[Dusty Chalk]

4 hours ago, swt61 said:

Your goose is cooked Colin! 

Well done.

[n_maher]

Day off so pork chili verde is on the menu tonight.

 

 

[grawk]

looks fantastic

 

[swt61]

Yummm!

[Dusty Chalk]

2 hours ago, n_maher said:

Day off so pork chili verde is on the menu tonight.

 

 

 

Onion, Garlic, Tomatillos on the bottom? Poblano in the middle? Jalapeño/Jabañero on the middle/right?  Bell at the top?  Just curious/nosy...

[n_maher]

Yes, that's it exactly.  You roast all of those till they're good and scorched.  Peel the paper off the peppers, toss it all in the blender and that's the base of the soup (plus some chicken stock).  Also cube pork, toss with salt and pepper and then coat with flour.  Brown in a pan with some olive oil and add to the soup.  Let simmer for a few hours.  We then thicken it and serve it over rice like a stew.

Plated

 

[swt61]

Exactly how I make it. Makes a damned good burrito too.

[n_maher]

20 minutes ago, swt61 said:

Exactly how I make it. Makes a damned good burrito too.

I think you mentioned the last time that I made it, I've been meaning to try it.  I think what I need to do is to make the pulled pork version along with the tomatillo based sauce...

[Dusty Chalk]

2 hours ago, n_maher said:

Yes, that's it exactly...Peel the paper off the peppers...

To the first part -- woot!  I'm getting good at identifying peppers.  (pride)  

To the second part -- interesting!  I would never have thought of doing that, and hadn't stumbled across that particular tip in my Googling of recipes, thanks for the insider tip.

[cetoole]

Sous vide + searzall unagi cezar

 

[EdipisReks1]

18 minutes ago, cetoole said:

Sous vide + searzall unagi cezar

 

Fuck yes, Colin!  Do you have the palladium screen?

Edited January 4, 2017 by EdipisReks1

[Hopstretch]

* Buys Searzall *

 

[Dusty Chalk]

Goddamn, I bet that tastes like meat candy.

[EdipisReks1]

3 minutes ago, Hopstretch said:

* Buys Searzall *

 

Make sure you get the palladium screen.

[cetoole]

Of course.