Which Cooking Are You?

[Voltron]

Yup. From her cookbook. Jealous that you and Debbie had her food multiple times. I have eaten the tomato pie from this recipe made by my sister in law but mine will be better!

[Absorbine_Sr]

So, how was it?

 

[Voltron]

The tomato pie was good but almost too sweet. My tomatoes are super sweet so I should not have included even the small amount of sugar she has in the recipe. I'm going to try a leftover slice today to see how it has aged. 

[grawk]

[n_maher]

Dan,

Looks good, what's the recipe (or just "some stuff").

 

[grawk]

Costco chili garlic wings sous vide and then stir fried

[n_maher]

Interesting. 

[EdipisReks1]

If I were cooking wings in a wok, I'd deep fry.  It's the perfect fry vessel. 

[grawk]

I’m not interested in dealing with cleaning up after that

 

I keep several things precooked in the fridge to finish up when it’s convenient.

[Dusty Chalk]

I'm not interested in deep fried wings, so I'm good with Grawk's version.

[EdipisReks1]

32 minutes ago, grawk said:

I’m not interested in dealing with cleaning up after that

I take it you've never used a wok to deep fry, then, as there is very little.  The shape of the wok, and the seasoning on a good carbon wok, means that you use very little oil, it doesn't splatter outside of the wok, and the oil slides right out when you're done.

I'm not interested in deep fried wings, so I'm good with Grawk's version.

I take it that you don't like wings at restaurants, then. 

 

[grawk]

Dusty, I am pretty happy with the outcome

[Voltron]

Grilled pork after 24-hours of marinating

 

[Dusty Chalk]

8 hours ago, EdipisReks1 said:

I take it that you don't like wings at restaurants, then. 

I like KFC!  But I will only eat there if I have no other choice.  Doctors orders.  And it's been long enough that I don't miss it, and I never really enjoyed it as much.  Dogfish Head make 'em much better.

[Hopstretch]

Pound of steak, six eggs and a liter of milk. Back to the diet grindstone. [emoji6]

[n_maher]

You suffer it well, my friend. 

[grawk]

6 hrs at 120. Prime rib eye cap steak.

[EdipisReks1]

No pics, but I made a funky risotto, tonight: miso, beets, garlic and dry Huangjiu, made with sushi rice.  Topped with a knob of butter and some excellent parmigiana. 

[sorenb]

On 9/16/2017 at 5:27 AM, Voltron said:

Grilled pork after 24-hours of marinating

 

you might add to the beauty, by slicing the lemmon like this:

[sbelyo]

I dry brined and organic turkey breast, getting ready to wash and pat dry.  I'll rub it with olive oil and re-season the skin a bit.

I'll roast it at 425 F for 25-30 minutes for crispy skin then turn it down to 325 F and cook it until it reaches 165 F

Do you all think that's a good plan?

 

Edited November 25, 2017 by sbelyo

[tyrion]

Almost ready for the test pizza with Trader Joe's dough before I start making my own for the rest of the pizza.



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[Hopstretch]

4 hours ago, sbelyo said:

I dry brined and organic turkey breast, getting ready to wash and pat dry.  I'll rub it with olive oil and re-season the skin a bit.

I'll roast it at 425 F for 25-30 minutes for crispy skin then turn it down to 325 F and cook it until it reaches 165 F

Do you all think that's a good plan?

 

Yes, but throw out the turkey first!

[sbelyo]

bah...  It was delicious.  Forgot to take pics, but the skin came out crunchy.  The pope's nose was the best

[Voltron]

I didn't take pictures but I made some leftover stuffing waffles tonight. Should have put an egg in there to hold it together. Crunchy and tasty. 

[n_maher]

Revisited an old favorite tonight - baked enchiladas w/ homemade verde sauce.