Whatcha Cooking today?

[karstopography]

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These shrimp tacos were amazing. Queso fresco, avocado, lime, cilantro, the slaw I made, beer battered gulf brown shrimp. Everything came together.

[karstopography]

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Pork st.Louis trimmed spare ribs on the BGE. Early white Kohlrabi and big flathead Cabbage slaw. I’m trying to use up as much fresh garden produce as I can before next week’s expected frigid weather wipes it out. Slaw had a dressing made of microplaned ginger root, soy sauce, rice wine vinegar, sugar, lime juice, sesame oil and peanut oil.

[worth1]

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Pork st.Louis trimmed spare ribs on the BGE. Early white Kohlrabi and big flathead Cabbage slaw. I’m trying to use up as much fresh garden produce as I can before next week’s expected frigid weather wipes it out. Slaw had a dressing made of microplaned ginger root, soy sauce, rice wine vinegar, sugar, lime juice, sesame oil and peanut oil.

You can keep slaw fresh in the refrigerator in a zipper bag for a really long time.
If you use the right ingredients.

[karstopography]

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Getting my vintage moscow mule mug I got for Christmas from cowgirl daughter into action. Moskovskaya vodka, Goslings Ginger Beer, garden dill, and lime. Dill isn’t the normal add in, mint is more typical, but fresh dill pairs well with the very flavorful Latvian made Moskovskaya Vodka.

[worth1]

Hotdog with fried peppers.
Sriracha sauce on Hotdog not ketchup.

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[worth1]

Mastodon sized omelet.
It is 4 eggs with a little water and nutmeg added and beaten to a froth.
One medium russet potato grated.
3 slices of bacon cooked soft.
1/4 chopped onion.
3 cloves garlic.
Black pepper.
Monster cheese.
Nacho peppers.
Everything but the cheese and peppers are cooked and on the inside.

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[worth1]

Got a pasta sauce in the making and starting this way.
It really does make a difference.

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[worth1]

Making some Italian meatballs with usual ingredients and the pasta sauce as well.
Meatballs are pork and beef mixed with chicken bullion powder.
Bread crumbs.
Ground fennel seeds.
Egg.
Black pepper.
Mexican oregano.
Garlic powder.
Ground fennel seeds.
Corn starch.
Each meatballs average weight is 15 grams and total weight a little over 2 pounds.
Total meatballs are 55.
The pasta sauce is one of my usual recipes and one of the best.
Caramelized onion and garlic.
Ghee to cook the onions.
The tomatoes crushed up.
Chopped dates.
Mexican oregano.
Garlic powder.
Freshly ground coriander fennel and cumin seeds.
Turmeric.
Paprika.
Light chili powder.
Paprika.
Sweet vermouth.
Port wine.
Water.
Homemade hot curry powder.
Hot pepper powder form India.
Tomato Chicken bullion powder for salt.
It's not a hot and spicy sauce it's just there.

[worth1]

Ready for spaghetti and meatballs.

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[Uncle_Feist]

Nothing on earth like cracking the lid on a jar of San Marzanos canned with fresh basil!

[pepperhead212]

I was having a craving for something Mexican, but I made this one vegetarian, since I didn't want to thaw anything else for it. I soaked some of those eggplants I use in all sorts of things, even though they are not traditional in these things, and some black beans. I also pan toasted 4 large moritas and 2 guajillos, and soaked them, while getting the onion and garlic cut up, and started cooking in the Instant Pot, in a little oil. The chiles were ground in about 1 c of water, then poured that into the IP, switched it to sauté/high, and cooked, stirring frequently, to concentrate the flavor, then I dumped in the can of tomatoes, blended, then rinsed out the VM with some water, and poured that in. Then, I added the softened EP, the black beans, added a little Mexican oregano, cumin, smoked paprika, black pepper, and salted to taste (though it didn't need much, due to the tomatoes), then sealed the IP, and set to Beans - 25 min, then let the pressure release naturally. I ate it with some jack cheese, and some corn tortillas.

A bowl of vegetable chili, with some black beans and dried eggplant, seasoned with morita and guajillo peppers. by pepperhead212, on Flickr

[worth1]

Just over 6 pounds of brisket flat ground up into ground beef in just under a minute.
The brisket was 2.46 a pound.
A bargain.
Plate size just under 1/4 inch or 7/64th.
I like it more coarse than the stores at approximately 1/8th.
Looks pretty good to me.

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[worth1]

Just a little over 8 pound brisket point going in the oven fat cap down.
For the rub.
30 grams freshly ground black pepper.
20 grams kosher salt.
I tried the 50/50 blend many do including Franklin and it's too salty.
At least that's what he said he used in a video.

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[worth1]

Might as well use the fat I trimmed off to put on the non fat side to help it out a little.
Not like I'm going to use it for anything at the moment.

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[worth1]

After being uncovered in the oven at 350 for about an hour I dusted the brisket with paprika and garlic powder.
Then a heavy dusting of equal parts of freshly ground cumin and fennel seeds.
Probably around 3 or 4 tablespoons each.
Put a cup of water in the pan covered inserted meat thermometer and back in the oven.
The rascal should make it's own juices.

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[worth1]

The oven is still on 350 and the brisket is at 150F internal temperature.
When it hits 160 I'm going to turn it down to 250F for the final cooking process.
This will be the time I check the progress well and do what I need to do.
This is an experiment and I love to experiment.
I'm figuring since the collagen doesn't start to really break down until around 160F Im wasting my time going low and slow at the beginning.
Since it's covered and in the oven I can get away with this supposedly.
Time will tell.

[Sue_CT]

Homemade Tomato soup, frozen garden tomatoes circa 2012.
. Homemade Parmesan croutons circa 2024. It’s delicious, by the way!

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[worth1]

This thing is delicious.
After driving the oven and 8 hours later I was ready to eat.
It got to 210F.
You can slice it and cut it with a fork but it isn't mush.
What else could you ask for.

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[worth1]

Getting some of the brisket cut up for a stew/soup thing with potatoes onions and carrots.
They are cooking in beef bouillon broth.
The meat will go in last because yes you can over cook meat in water.
Since the meat is already cooked no need to boil it to death and dry it out.
I can't think of anything else that matches the weather we are having better than this.

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[worth1]

Lots of paprika added.

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