Whatcha Cooking today?

[Tormahto]

The confounded bread is entirely too big for a sandwich.
It's ridiculous.
0ne is ugly the other is beautiful.
The ugly one I had (difficulties) with.
20230226_114345.jpg

So, out goes the po' boy type.

Slice it horizontally in thirds, and use the top and bottom pieces in a sandwich.

[worth1]

Right now I'm full as a tick.
I ate 2/3rds of the other loaf with butter and apricot preserves.
It's the only time I eat bread like that.
Right out of the oven.

[bower]

For Northerners it is strictly as Worth said - buy avocadoes hard as rocks. Alarming, the checkout people here did not know what they were and they would sometimes lob them into the bag like it was a baseball. Handle them gently anyway to avoid bruising, and they'll ripen perfectly on the counter. Eat them the day they feel a little softer to the touch. Fridge slows it down, so if you have more ripe than you can eat, put it in the cooler.
We can only afford them from time to time since the price went sky high (over a dollar apiece) but I sometimes get a bag of 5 or 6 small ones for $5, that is about the cheapest to be found any more.
When they're soft enough to mash easily I make guacamole. If a little firmer, cut into chunks in salad. If I have more ripe avocadoes than time, I'll just slice one in half, remove the seed and pour some vinaigrette/dressing into the hollow and serve forth.

Made a big pot of chicken curry today, with potatoes and a good few tomatoes from the freezer. Even though the tomatoes disappear, it raises the flavor a big notch. Will be served with fresh greens - arugula from the greenhouse, fresh cilantro is under lights.
I have some brown basmati rice I'm still learning to cook, it was supposed to take 25 minutes but both times it has had water left at that point. I'm letting it stand with the lid on to see if it does absorb. On the plus side, the brown basmati is super flavorful compared to the old white jasmine rice that I got tired of. The best thing about it was cooking in ten minutes. Now I'm making a bigger batch of the brown and freeze extras if necessary, so I don't have the long cook time every time.

chickentomatocurry-060.JPG

[karstopography]

728D4AF2-3139-4637-BB8C-8EFF6042BE04.jpeg

D71D4F7C-9C43-4972-99F6-757CBBC5D16B.jpeg

5449A817-E17D-43D5-8E9A-F52AE5442F1E.jpeg

Roasted Green Beans with fresh garlic. Tri-tip seasoned with mortar and pestle ground cumin seed, homemade paprika, garlic powder, salt and pepper.
Delicious.

[Uncle_Feist]

For breakfast this morning I had a fringy Kennebec hashbrown, fringy eggs, and a handful of litt'l smokies with cream cheese on toast.

[Sue_CT]

Those are some beautiful yolks, and the eggs are cooked perfectly to my taste! I bet they tasted good!

[Julianna]

I made larb today using turkey and a stir fry.... Also prepped a ton of vegetables for the week for cooking.

[worth1]

Fish and shrimp sandwich.
Too much bread.

20230226_165942.jpg

[Danny]

Tormato, avocados are ripe when you cup it in your hand and gently feel if it has any give to it. Not squishy like play doh, just a little give to it. The Hass variety avocado is one of the best tasting to us, and has a almost nutty flavor included in it's own taste when ripe.

Quick pickled avocado chunks are also good.

[worth1]

Shrimp dusted in Knorr shrimp bullion powder and cayenne pepper.
Fettuccine boiled in smoked hot Spanish paprika and shrimp bullion powder.
Shrimp was cooked for 1 minute in the pasta water.
Alfredo sauce on top.

20230227_190821.jpg

[Uncle_Feist]

Those are some beautiful yolks, and the eggs are cooked perfectly to my taste! I bet they tasted good!

Thanks, Sue! The eggs were wonderful and rich!

I like to take advantage of the rich yolks I get this time of year when my hens are foraging in the feedlot where the cattle are fed each winter. The girls love to tear through fresh cow pies lookin for bits of grain and whatnot.

Here's one of mine, and my families most favorite ways to use extra eggs.

[Sue_CT]

Gorgeous!

[worth1]

I'm going with a jambalaya type thing but not authentic.
Long grain rice rinsed.
Cumin.
Hot smoked Spanish paprika..garlic powder.
Onion powder.
Knorr shrimp bullion powder.
Anise extract.
Frozen sweet corn.
Small can of diced tomatoes and chilies.
Two chopped pablano chilies.
Small amount of frozen okra.
Shrimp will be cooked in another kettle and added later.
Cooking it with the rice would over cook it.

[worth1]

Not bad if I do say so myself.

20230228_185452.jpg

[karstopography]

F31FB66F-EF02-4BEB-8D96-2F1F1C1C8DF8.jpeg

Baked Redfish and Golden Beauty Chinese Cabbage. Got to grow this one again, super delicious.

[Danny]

F31FB66F-EF02-4BEB-8D96-2F1F1C1C8DF8.jpeg

Baked Redfish and Golden Beauty Chinese Cabbage. Got to grow this one again, super delicious.

Sounds/looks very good ! I'm glad to read that you like that cabbage, I have seed for it and was wondering how good it will be.

Uncle Feist, I could almost just hate on you, not only wonderful deep orange yolks, but then you show home made banana puddin" , you are so wicked !!!!

[worth1]

I had some cabbage leftover so I fried it in sesame oil then dumped in my leftover rice concoction and had some sort of stir fry in the big wok.

[karstopography]

F31FB66F-EF02-4BEB-8D96-2F1F1C1C8DF8.jpeg

Baked Redfish and Golden Beauty Chinese Cabbage. Got to grow this one again, super delicious.

Sounds/looks very good ! I'm glad to read that you like that cabbage, I have seed for it and was wondering how good it will be.

Uncle Feist, I could almost just hate on you, not only wonderful deep orange yolks, but then you show home made banana puddin" , you are so wicked !!!!

The flavor was a little different than standard supermarket napa cabbage. We stir fried it in a little avocado oil along with some minced garlic, a light sprinkle of red pepper flakes, bit of dark soy sauce and a smidge of toasted sesame oil. The fat ribs of the cabbage leaves were my favorite part, great texture and flavor. I can’t put a finger on the difference, but I knew I wasn’t eating standard napa cabbage and enjoyed this cabbage more.

Bugs didn’t seem to hone in on the golden beauty chinese cabbage and I can’t say the same about other Chinese cabbage I’ve grown. Might have been the year or timing. I got some nibbles on the outer leaves, but the inside core seemed bug free.

It’s too bad only one survived the late December 18° weather. I had maybe 9 or 10 pre freeze. I direct seeded mine. I still have one very late planted golden beauty in a spot surrounded by sweet Texas onion and garlic. I’m going to see how well it holds up and matures as the warmth of Spring builds.

[karstopography]

B9C159DB-861B-4D94-87BB-4AAB7056D785.jpeg

EFE3F892-2649-4F6D-B600-8B5462FA2FAF.jpeg

B6F8D4C6-BB02-4750-AE79-3A89A0F4C5AD.jpeg

A1EB401F-F316-423A-B2BD-D9C81AC1BAE3.jpeg

Canada Goose Jerky. Daughter harvested and cleaned the goose from the high plains of Texas. I cut the semi-frozen breast wafer thin per my daughter’s request ( how she likes jerky). Recipe, we mostly winged it .

145° until piece breaks slightly on bending. First time using the Cosori. So far so good. Way quieter than the previous Hamilton Beach. Love the stainless steels racks.

This Jerky is very good. Paprika used is mildly hot and from my stash of paprika I made last year. I let my daughter sample the different bags of paprika and she selected the one she wanted. Good choice, as there’s a pleasant hint of heat, just right, but not overwhelming. Goose jerky is a tad less chewy than beef, but definitely has that metallic “blood” aftertaste going on a bit more than beef. My daughter really likes it. I like it well enough. My wife gagged, but anything in the game realm generally does that to her. City girl.

[worth1]

One of my brisket chunks is still in the brine.
It's been 16 day now.
Might as well wait until St Patrick's Day.