Whatcha Cooking today?

[worth1]

Fried chicken thighs with Sriracha sauce and lime brushed on.
Chicken was flipped in..
Flour.
Corn starch.
Chicken bullion powder.
Black pepper.
Garlic powder.

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[karstopography]

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Patty pan squash and potato gratin, Yummy. Arugula side salad, another yummo.

[worth1]

Habanero chili cheese dogs with onions and Wolf brand chili.

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[worth1]

I'm in the process of making about 10 pounds of bratwurst.
My own recipe more or less.
The spices include.
14 grams of each.
White sugar.
Ground nutmeg.
Freshly ground cardamom along with the green hulls but not all of them so the strength may varie a little from just ground seeds.
11 dollars for 7 ounces of this stuff.
Ground ginger.
Ground mace.
Fine grind black pepper later adjusted to 36 total grams.
58 grams of canning salt.
Handful of herbs de provence.
Teaspoon of msg.
That's the spices.
The meat is a 7.5 pound pork butt and a 2.5 pound pork tenderloin.
One large strong yellow onion grated.
1/4 cup Powdered milk.
3 eggs.
1 cup Water for the powdered milk.
Mixed all this up except eggs and it is hydrating.
Salt and cardamom forward for sure.
But this will be distributed in with all that meat and it should be tasty.
Might add more black pepper nutmeg and mace.

[rxkeith]

soup day

currently making a big pot of split pea soup.
combination of joy of cooking, and five loaves recipe.
five loaves is a vegetarian cook book. i use their spice mix of salt, savory, dill, paprika.
joy of cooking, i add lots of pepper, celery instead of celery salt, and ham hocks. no need for
yeast flakes. some times i add hickory smoke seasoning. i cook it the length of time joy suggests,
so the peas are all broke down. stir towards the end. temperature too high, and the peas will clunk at
the bottom, and scorch. don't want that. low, and slow is the way to go.


keith

[worth1]

My worries were unnecessary.
Everything comes out in flavor but could definitely use more black pepper.
Ran everything through a coarse grinding plate mixed everything in.
Including eggs and about a 3rd cup of cracker meal.
Ran through really small plate twice.
Taste test was really good not salty at all and didn't lose fat or moisture in the skillet.
Nothing flavor forward.
Cardamom was first and then the mace and nutmeg jumped out.
Nice finish and I would consider a Weisswurst of sorts.
Just didn't include bacon.

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[worth1]

I mixed 22 more grams of fine grind black pepper into the sausage and ran it through the 5mm plate one more time.
Taste test was perfect for my tastes.
Tried a patty steamed in water with yellow mustard.
OMG it was delicious.

[worth1]

Stuffing and testing.

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[Cornelius_Gotchberg]

Thanks to her husband's deft purchase of a HUGE head of Cauliflower, and assorted Brassicas including, but not limited to, Brussel Sprouts, beget a Cauliflower Pie, with Simply Potatoes Crust y MUCHO Queso!:
Kick-Off:

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Halftime:

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End Zone:

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The Gotch

[worth1]

After a long day of sausage making a runny egg burger with all beef patty onion pickles mayonnaise mustard on a toasted bun with a glass of wine hit the spot.
I'm pooped.

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[worth1]

After yesterday's sausage extravaganza I had about 8 ounces of sausage leftover in and around the grinder.
I mixed in some super hot chili powder from India some sweet paprika a dash of salt and a pinch of curing salt.
Put it in cling wrap and cooked it at 155F water until done.
Let cool and took it out of the wrap and wrapped in paper towels and refrigerated over night.
Basically a fast but great tasting cotto salami.
Very spicy too.

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[worth1]

Gotta goulash soup like thing going on not totally traditional.
Ingredients
Water.
Onion.
Carrot.
Potato.
Paprika.
Freshly chopped sweet peppers.
Ancho powder.
Cardamom.
Coriander.
Whole cumin seeds.
Nutmeg.
Black pepper.
Freshly chopped garlic.
Beef bullion powder.
Fried onions.
Pearl barley.
Black eyed peas.
Ground beef after the other stuff is cooked some.
Tastes amazing.

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[pepperhead212]

I got everything cleaned up, and back in place in my kitchen, after making and baking the cookies, and got back to cooking some Indian food - something I was having a craving for. I wanted to use up some things I had in the fridge - a large red bell pepper, and 24 oz of sliced mushrooms I got for 79¢/8 oz, from lidl, a while ago (I usually don't buy them sliced, but couldn't pass that up!). I started with the usual chopped onion in a couple of tb oil in the Instant Pot in SAUTÉ, and after about 3 minutes, added the diced bell pepper, cooked about 5 minutes, then added about a tb of ginger/garlic paste, from the freezer, 10 curry leaves (more later) plus 3 tb malvani masala powder, and stirred for about a minute, then added 4½ c water. Then I mixed in 1 c of chana dal and 3/4 c oat groats, both rinsed, salted almost to taste, then set to BEANS to pressure cook 15 min, and let the pressure release naturally.

Meanwhile, I rinsed the mushrooms, put them in a NS wok (the water stuck on them is enough to steam them), and put the lid on, over med high heat, and after they foam up, I stir once, then after the mushrooms have shrunk, and released much of their water, I removed the cover, and boil it off. Then I add about a tb of oil, and brown the mushrooms, stirring occasionally, until well browned. I added a little water to deglaze the pan, leaving it stuck on the mushrooms, then added that to the cooked dal and oat mix. I added a little more salt to this, and 3/4 tsp garam masala, and stirred in about 1/4 c red lentil, to thicken it slightly, then simmered another 10 min. While simmering, I prepared the tarka - 3/4 tsp each mustard seeds and cumin seeds, cooked in a tb of oil in a small pan until crackling, then added 5 dry Thai chilis, cooking until starting to brown, about 10 sec, then stirred in 3/4 tsp asafoetida and 10 curry leaves, and in 5 more seconds scraped this onto the curry, and simmered briefly, while chopping the cilantro, which I finished it off with.
A curry, seasoned with malvani masala powder, cooked with some chana dal, and oat groats. by pepperhead212, on Flickr

A malvani curry, with chana dal and oat groats, pressure cooked 15 minutes in IP, with mushrooms added. by pepperhead212, on Flickr

About a quarter cup of red lentils added to the curry, to thicken a little. by pepperhead212, on Flickr

Ingredients for the tarka. by pepperhead212, on Flickr

Tarka added to the curry, after cooking. by pepperhead212, on Flickr

The finished malvani curry, with a little cilantro added. by pepperhead212, on Flickr

[worth1]

Yesterday I added more pre cooked diced Yukon Gold potatoes and some frozen okra to the soup.
I also have a little under 4 pounds of ground beef I need to make into something.
Maybe a small meatloaf.

[bower]

I know what you mean @pepperhead212 about getting the kitchen back. I am done fruitcake, 3 batches of fruit jellies, and date crumbles and apricot squares. Still have to do the fudgy brownies but I'm desperate for my kitchen back to make me some savory dinners. Freezer fare ran out of stews and curries a week ago and very fed up with sheet pan dinners of any kind, although I still have some if I must.
Expecting friends for supper tomorrow so I'm in the process of making a large pot of beef and beefheart stew. Just finished chopping up the meat and ready to get started. Figure to put a crust on it tomorrow and bake, for festive treat.
I never cooked beef heart before. I have diced it really small, and I think will cook it out first with lots of garlic and bay, then do the 'crossrib' chopped beef with a roll in flour-salt-and-pepper for sauce thickening purpose. And a long simmer. Gonna be a big stew. Many carrots and onions in the wings.

[JRinPA]

Spiral hams. Smithfield. Just bought a couple at .79/lb at redners.

So are these things already cooked?

I remember these spiral hams at least once, maybe two or three times, but I never cooked it.

Heat oven to 325°F. Remove all packaging materials and place ham on wire rack in shallow roasting pan, FLAT SIDE DOWN. Add 1/2 inch of water to the bottom of the pan. Cover pan tightly with aluminum foil. Bake for approximately 14-16 minutes per pound or until it reaches an internal temperature of 120°F. Remove ham from oven and enjoy! If desired, glaze ham with following glazing instructions.

Internal of 120F, this must be fully cooked already, otherwise pork is to 170F. That sound right?

I guess I was thinking it was cold smoked and sliced only? I'm not much for pork, usually, but I was thinking these would be good just for sandwich meat at .79/lb. If they are pre-cooked I guess I could cut an apportion without even cooking them?

[JRinPA]

Looks like most all spiral hams are fully cooked...seems I am not used to buying meat. I had read cook for 15 minutes per pound, I guess I thought that meant cook, not heat.

[worth1]

The temperature for pork is now way down from what it used to be.
No longer 170 F it's 145 to 150F.
https://www.google.com/url?sa=t&source= ... qQiXRX3Wip

I can't count how many dried out spiral sliced hams I've seen.
The pre slicing doesn't help either if you're going to cook the devil out of it.
It allows all the moisture to flow out.

[rxkeith]

it was my brides birthday today, so my son who is home for part of the holiday, and i got busy
in the kitchen because it was her wish to dine in. my son made a chicken pot pie. his first attempt
came out very well. my contribution was english muffin bread, and a wild blueberry pie that is in the
oven baking. blueberries are off our property.

happy 63 darlin


keith

[JRinPA]

Well it is not dried out at 40F. Taste okay. I just put one in the oven at 325F. I might just cut up and vac seal the other one while cold.
They are indeed fully cooked, I see now twice on the two labels, in the smallest, faintest brown on black print.

I seem to remember a history channel "modern marvel" or some such about spiral hams. It is just something we never bought but once or twice for the holidays. But .79/lb, + the bone weight, that might be worth it for sandwiches. It is a bit salty though.

I'd rather have fresh blueberry pie.