Whatcha Cooking today?

[pepperhead212]

I do things like that with my CC coconut macaroons, and similar things. I've made those so many times I know they are 22 g, and I weigh out a few, then I get them all pretty close, and get 36 out every time.

[worth1]

I cranked the oven up to 350for 10 minutes to brown them and evacuate the tallow.
They are cooling in a bowl.
Took the tallow and browned onions carrots poblano peppers garlic powder and celery.
Added flour for the roux and cooked.
Had a kettle of beef broth on the stove getting warm.
Made it from the Knorr beef bullion powder.
Tossed it in to deglaze the fond on the bottom of the kettle.

Now it's time to add more hot liquid broth and the rest of the vegetables.
I first started out with a smaller kettle and said to myself, 'Who are you kidding, and got a bigger one.

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[worth1]

Next on the list.
Some fresh tomatoes cooked skinned and chopped and a cup of burgundy.
Next two Morita chilies and two pasilla chilies hydrated and chopped very fine.
Another pablano chopped.
Diced red and yellow potatoes.
Also Mexican oregano.
You could call it a diversity and inclusion soup.
If I leave any culture out it's by mistake.

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[worth1]

After adding some sweet paprika and hot smoked Spanish paprika for taste, I cooked some Cavatappi on the side for the soup.
Take note I only have 4 meatballs in the bowl.
It would be delicious without the meatballs.
And be considered vegan if the right pasta was used or omitted and the tallow was substituted with another oil.
I would suggest olive oil.
Buen provecho mi amigos y amigas.

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[Sue_CT]

Cavatappi, my favorite. Looks really good.

[Julianna]

Made potato soup, squash blossom soup, tom kha gai, and italian chickpea swiss chard soup. Cut up the stuff to make thai fresh rolls. I want to make pumpkin bread for the boys and then wrap some chicken bites in wontons and bake them.that is all for tomorrow.

[worth1]

Who in their their right mind goes to this extreme to fry chicken.
A lunatic that's who.
I didn't have any buttermilk so I made some.
A little over a pint.
And got about a pound of butter as a bonus.
Basically the buttermilk was free.
I'm also draining the fluid from some cottage cheese to go in the mix as well.
That's because I wanted a drier cottage cheese.

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[worth1]

Put the pineapple juice in with the buttermilk and cut the leg thigh quarters up and put them in with some ice.
The chicken was about half thawed so no reason to refrigerate.
The cottage cheese mixture is the pineapple chunks.
1 tablespoon of sugar.
2 heaping tablespoons of Duke's mayonnaise.
A good dash of freshly ground black pepper.
It all goes back into the container the cottage cheese came from because there is room now with the liquid gone.
If you haven't had this you surely must try it.

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[Sue_CT]

First attempt at corn tortillas.
The first 5 all puffed but just a little bit and the pan was too hot so I burnt them. The next four looked beautiful but did not puff, must have lowered the heat too much. This was the 10th and last one of the batch. Not bad but still doesn't puff as much as hers did. Can't figure out how to load the video. OK, I think it is working now.

First attempt making corn tortillas by Susan Albetski, on Flickr

[worth1]

The frying begins.
Frying station is all set up.
I wash and dry my hands after every piece is put in the hot oil.
Just to keep them from getting all sticky and messed up like mummy fingers.

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[Sue_CT]

Is it OK to add some salt to the tortilla dough or something to bump up the taste a bit would that do anything to interfere with them puffing up? Thought they would be more yellow, maybe this is white corn flour? If so, does the yellow taste the same or better? Ever try adding a pinch of cayenne or something?

[worth1]

Is it OK to add some salt to the tortilla dough or something to bump up the taste a bit would that do anything to interfere with them puffing up? Thought they would be more yellow, maybe this is white corn flour? If so, does the yellow taste the same or better? Ever try adding a pinch of cayenne or something?

Don't know about the salt and yes its white corn masa harina.
I don't see why you couldn't give it a try.
Most importantly the darn things didn't split on the edges.

[Sue_CT]

I was a bit surprised at how quick it was. I thought it would be a project, and it really only takes a few minutes. The most time was spent trying to find the correct heat setting. I think on my stove, which is labeled 4, 6, 8. etc., it is going to be right around 5, and let it heat up on that setting for a good 5 minutes before starting the first one. Also, paying attention to the toritilla that is cooking in the pan and not the video I am trying to make might help prevent over cooking too, lol. Not to mention trying to lay the tortilla in the pan nicely with my left hand whlle holding the phone in my right hand and trying to get the tortilla in the frame and press the start button at the same time. Need to get some yellow corn masa harina now. Does the yellow taste better?

[worth1]

I honestly don't know if the yellow tastes better or not.
I just like yellow.
Maybe it's lest sweet and has more corn flavor.

[worth1]

I made a gravy with the leftover flour and buttermilk i soaked the chicken in.
Now before anyone gets their feathers ruffled with the whole bacteria thing.
The gravy was thin and it was brought to a temperature of almost 200F.
All harmful bacteria is dead at that temperature.
Plus it was slowly heated to said temperature.
There is absolutely nothing wrong with doing this and it's wasteful for me not to.

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[karstopography]

One whole choice eye of round from the cryovac pac. At $2.89/#, I thought why not. I trimmed offthe excess fat and seasoned the meat 4 -5 hours ahead of time with salt, pepper, garlic powder, and some big green egg steak house seasoning. Fixing to put the whole roast on the big green egg indirect heat at 450-500° and let it brown up a bit, then reduce the temperature on the BGE and continue to cook until the internal temperature of the roast gets to 120-125°, then pull off the cooker, tent and rest the meat about 30 minutes. Should take about an hour or a bit longer to cook.

Cream cheese and garlic mashed yukon golds and steamed/boiled zucchini as sides.

[karstopography]

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[pepperhead212]

I was getting a craving for Indian food, so I made a one dish meal with a sambar, which I made with a large onion, bell pepper, carrot, and some rehydrated eggplants, plus about a tb of minced garlic. I already had the sambar masala ready, which I used about 3 tb of, along with 2 tb tamarind. I used 3 different dals, plus 1/2 c whole oats, instead of serving on rice. I also ate one of those WW bread sticks with it, that I made today - something I often eat instead of flatbreads, if I have them.
Starting to cook the veggies together for the sambar mix, adding a little tamarind at the end. by pepperhead212, on Flickr

Cooking the sambar masala with the veggies, briefly before adding the eggplant, water, salt, oats, and 3 dal. by pepperhead212, on Flickr

Tarka added to the sambar, for tempering. by pepperhead212, on Flickr

Finished sambar, with a couple bread sticks, instead flatbread. by pepperhead212, on Flickr

[Julianna]

I made little wonton wrapped chicken bites for a toss in to my lunches. Also thai fresh rolls... But i forgot my rice noodles inside lol. That is ok. Otherwise it is great. I skipped the onion and just have a small bit of cilantro, some basil, snow peas, carrots (the last harvest of the season), and cabbage with soy sauce, fish sauce, lime juice, and sesame oil wrapper in rice paper wraps.

[Danny]

Boneless pork butt roast, normal spices and them slathered in pesto. Cabbage chunked into larger chunks and tomatoes in after roast is almost done and in the juices. Homemade biscuits and butter. Green salad.