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 what did you cook today thread 
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Top pic was yesterday. Today, fresh pasta with squash sauce.


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Sun Oct 10, 2021 8:14 pm
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Nice!

:cheers2:


Sun Oct 10, 2021 8:18 pm
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Itchin4Fishin wrote:
Mexican Philly cheesesteaks

I hand sliced 4 partially frozen ribeyes. Marinated in cilantro, garlic, lemon juice, salt, pepper, soy sauce, and avocado oil.

Sliced up poblano peppers, jalapeño, white onion.

Toasted bun.

Chipotle aioli.

Blackstone.

Wow.

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icon_eek :bow:

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Sun Oct 10, 2021 8:35 pm
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MadPick wrote:
I wish my parents were cmica and Itchin4Fishin, and they had a 50-50 custody arrangement. :inlove:


You can call me daddy anytime

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Sun Oct 10, 2021 8:37 pm
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Sun Oct 10, 2021 9:12 pm
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There has been some seriously good looking food posted today. but i'm not calling anyone "daddy" to get some. icon_eek

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Sun Oct 10, 2021 9:28 pm
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usrifle wrote:
There has been some seriously good looking food posted today. but i'm not calling anyone "daddy" to get some. icon_eek


You say that now....

But just wait until you get some meat in front of your face....

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Mon Oct 11, 2021 5:40 am
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TechnoWeenie wrote:
usrifle wrote:
There has been some seriously good looking food posted today. but i'm not calling anyone "daddy" to get some. icon_eek


You say that now....

But just wait until you get some meat in front of your face....


Well, that would be "Mama" :wink05:

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Mon Oct 11, 2021 9:26 am
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Fried up some fresh porcini. Trick is to slice them up real thin and get them crispy.

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Sat Oct 16, 2021 8:58 pm
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Cajun boiled peanuts, not as good as "green" but good enough



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Sun Oct 24, 2021 8:16 pm
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cmica wrote:
Cajun boiled peanuts, not as good as "green" but good enough



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Nice!

I baked Italian yeast bread. But used about 2/3 of a cup pumpkin in place of some of the water. Amazing. Wasn't like granny's sticky dense pumpkin loaf. Smell is amazing only the tiniest hint of pumpkin flavor. Next week acorn yeast bread.

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Sun Oct 24, 2021 8:33 pm
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Not today, but on Saturday, I went to a friend's house, along with a couple of other people and we set about making porky deliciousness. We made head cheese, 4 gallons of stock, prepared many trotters for a few things (alas, I can't eat red-braised trotters because of the red braise liquid, right now), 30 pounds of sausages of various types, and separated a shitload of lard from leaf lard, and kidneys. The head meat is frozen, and will be made into the filling for the tamale party in November. We'll be using a bunch of the lard for that.

If the weather today isn't too windy, I'll be smoking the andouille, kielbasa, and about a gallon of the rendered lard.

Yesterday's breakfast was Hot Italian, Chorizo and Bratty Cheddars (should have been cheddar brats, but we went a bit overboard on the cheddar):
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And a cross section on the Bratty Cheddars, to show why "High Temp Cheese" exists. Still figuring out what's in that, though:
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Mon Oct 25, 2021 7:14 am
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Oh, niiice. I do have a bit of high-temp cheese en route, but I’ve also been seeing people use regular cheese and just try not to overheat the sausages. 150 degrees will get you safe sausage, but apparently won’t melt regular cheese.

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Mon Oct 25, 2021 8:59 am
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Pumpkin bread


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Mon Oct 25, 2021 9:19 am
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MadPick wrote:
Oh, niiice. I do have a bit of high-temp cheese en route, but I’ve also been seeing people use regular cheese and just try not to overheat the sausages. 150 degrees will get you safe sausage, bit apparently won’t melt regular cheese.


This was my initial plan. Well, the initial plan was "let's see what happens", and I overheated it a bit. But yes, I usually sous-vide and then sear. I still want to know what makes it high-temp cheese, though.


Mon Oct 25, 2021 2:08 pm
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