Whatcha Cooking today?

[bower]

Here's one from a few nights ago - the world's thinnest porkchops. These are about half the normal thickness I would cut. However I more or less followed the usual plan and it came out fine, perfectly cooked and tender.
I grated up some garlic on the rasp, into a drop of sesame oil, and chopped some fresh rosemary for sprinkling on with the black pepper. I put that on both sides while cooking. One last flip when I took em off the heat, then salted after the fact. They were so skinny, I actually ate all three at the once.
Served with leftover plain boring rice and some fresh greens from under my lights.

porkchop-seasonings-788.JPG

porkchop-cooking-797.JPG

porkchop-dinner-802.JPG

[MissS]

@Bower I just got back from the grocery store and they had these skinny little pork chops too as well as the skinniest New York Strip steaks that I have ever seen. I guess that with food shortages that this is the way to go these days.

[worth1]

Gonna fry up 10 chicken thighs.
The thighs are soaking in powdered buttermilk because the store didn't have any regular buttermilk and I wasn't in the mood for making 5 pounds of butter.
Added a dash of citric acid to the buttermilk.

[karstopography]

Baked redfish, Brussels sprouts from the garden.

[worth1]

I had ta go in da fat foe times to cook dem all.

20220301_191418.jpg

[Cornelius_Gotchberg]

I LUV roasting spuds...these were d**m fine, firm, WESconsin grown Russet Burbanks.

The lovely and long suffering Mrs. Gotch prefers salsa. Me? It starts-n-ends with ketchup/catsup...though I'll occasionally...um...muster(d) up yer Maille's Dijon.



The Gotch

[worth1]

Homemade German style potato salad.
Fried okra.
Homemade macaroni and cheese.
Homemade Fried chicken.
Homemade spice powder dusted on everything.
Life's good in the South West.

20220301_194729.jpg

[rxkeith]

i haven't had home made german potato in a long time.
my grandma used to make it, and my mom prolly got the recipe from her.

tonight, it was a roasted fat boy, one of our meat birds, looked to be close to 8 lbs.
steamed potatoes, and garden green beans.
english muffin bread keith style.


keith

[pepperhead212]

Being outside, and busy with garden stuff (it's that time!), last night I made a quick cooked cucumber dal, with a sort of pachadi on the side. The pachadi had the rest of the cucumbers in id, along with some carrot, also shredded, and a mix of cooked brown rice and barley (frozen about a week ago). Tonight, I had the leftovers from that, plus some miniature khakhra, made with 4 different whole grain flours. The khakhra are miniature crispy ones, which I pressed with a tortilla press, and weighted them briefly in the pan with some ramekins - tried a heavy pan, but they stuck to it!
A cooked cucumber dish, with chana dal. by pepperhead212, on Flickr

Tarka added to the cucumber /carrot pachadi. by pepperhead212, on Flickr

Cooking some khakhra, with 2 ramekins used as the weights. by pepperhead212, on Flickr

Finished, crispy khakhra by pepperhead212, on Flickr

[JRinPA]

Oh Bower those pork chops look good. The only time we eat pork chops anymore is summertime, grilled. Well, sometimes broilered in the convection oven. I use an "indian spice rub" with cumin/coriander. That is actually the recipe that introduced me to cumin and coriander - I use them a lot now.

Once in a while I see this thread up top and stop in. I'd invite myself to any of these tables if I could.

Breakfast an hour or two back was the last piece of fresh venison from the fridge, been wet aging for about 10 days, the second eye round from a small doe. Rolled in salt and pepper, butterflied about 5/8", and fried in butter in the cast iron skillet.

[worth1]

If y'all think I threw the buttermilk away that I soaked the chicken in guess again.
I mentioned that I used my buttermilk to make gravy in to the head bakery chef in Prudhoe Bay.
She said I was going to make myself sick.
I asked how, I bring the gravy up to a boil which kills e coli and salmonella instantly at a much lower temperature at around 160F
Then explained to her about time and temperature to kill harmful bacteria
She just looked at me like a deer in the headlights.
What ever.
Do as you wish, I'm not going to pour good money down the drain.
Literally.

[karstopography]

79B3CE51-875A-468E-B2C3-444D0327D37D.jpeg

Working on cleaning out the spinach from the garden. Going to sauté with some garlic. Have chicken thighs in the oven sort of braising in a blend of cream of mushroom and cream of celery soup, my daughter calls it “crispy chicken” because the skin of the thighs gets real crisp. Macaroni and cheese as an additional side. Sort of a meat, starch, vegetable dinner, grew up eating that way.

[Uncle_Feist]

I bought some chicken leg quarters today.

Grilled em up, and served with some Pontiac mash, Mac and cheese, and mushrooms in brown sauce.

[worth1]

I had some limp carrots that needed cooking so I had them sliced with green beans and mashed taters with the buttermilk gravy.
Along side the fried chicken that I put on slow warm in the oven.

[Uncle_Feist]

I had a pizza dough that had been fermenting in the fridge for a few days that needed to be used. So I made a quick sauce from some San Marzanos and basil I canned last year.

Wonderful things for sauce they are.

I put a big glug of evoo in a 12" skillet and gently pressed the dough to fit. After the crust came to life and doubled in size I added the sauce and toppings with a mix of Monterey jack and mozzarella cheese.


After 16 minutes @475°.

[worth1]

I haven't had pizza in a coons age.

[Uncle_Feist]

We have a pizza marathon several times a year. I generally fix a big batch of dough to ferment in the fridge and have a pizza or stromboli every day for a week or so.

[bower]

My pizza dough is generally a same day affair, but more than once I had it fermenting on the counter due to um... neglect. No worries still made good pizza (although there is a point where it eats up the gluten and is all slurpy hooch).
I used to always make pizza with 'extra' leftover bread dough (why it sometimes got left on the counter), but now I'm using the overnight no workie bread recipe I have to make pizza dough special. I am overdue for some of that.. !! And looks great, @Uncle_Feist . I have all the fixins in the freezer just waiting for a break to make it happen.
@JRinPA too true about the fine food in this thread. I wouldn't dare to look at it when I'm so busy with other things that food is on autopilot... a sad state of affairs. But whenever I have time to cook even a little bit I love to read here and get inspired.

[worth1]

When I eat fried chicken I always think of the song, Backdoor man form the Doors.

" You men eat your dinner, eat your pork and beans
I eat more chicken than any man ever seen, yeah, yeah
I'm a back door man, wha
The men don't know, but the little girls understand."

Been eaten fried chicken for lunch and supper all week.
And I ain't tired of it.
Yet.
Tonight is leftovers kicked up a notch..Green beans cooking in homemade ghee.
Mashed taters cooking down in the same.
Gravy warming up in the big 12" cast iron skillet.
Life's good.
I'm a backdoor man.

[Uncle_Feist]

Thanks @Bower !
When I make a batch of dough for crusts it is portioned out, placed in containers and straight to the fridge. I start using the dough after 24 hours, but we think it's better at 72 hours and beyond. I have used it well after a week and it's really flavorful, but it won't have hardly as much oven spring.

If I don't have dough fermenting for crusts and I absolutely have to have a pizza, I substitute beer for the liquid in the dough recipe. Beer really enhances the flavor of pizza crust.