Whatcha Cooking today?

[worth1]

Here is a more practical hamburger probably closer to the original hamburger.
And one of my preferred ways to eat one.
It was a test of my frozen meat patties cooked at a soft freeze.
Lots of beefy flavor for industrial store bought beef.
Nothing will ever compare to vegetable and grass fed farm raised beef.
I say vegetable because we fed the steer with edible vegetable scraps from the garden.
Cabbage leaves beet greens and so on.
The grass fed industrial beef at the store is an over priced joke.
The only time I've had any that was even close was from a ranch in West Texas that sold it.
This burger was moderately salted and peppered as well.
Duke's mayonnaise and sour dill hamburger chips.
Toasted bun.

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[karstopography]

I like a hamburger on a toasted bun with just pickles and mayo. No cheese. No tomato, onions or lettuce.

[worth1]

I like a hamburger on a toasted bun with just pickles and mayo. No cheese. No tomato, onions or lettuce.

I actually do too.
I keep lying to myself thinking I need cheese and I don't.
It kills the flavor of the meat patty and ruins the flavor of the cheese.
Not talking about American cheese of which I hardly ever buy.
Here's the meat grinder in its new location for the time being.
Too hot in the garage to mess with meat.

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[Danny]

Not much doing in the cooking department, more putting it together other than whipping the cream up for a blackberry shortcake.

[Sue_CT]

The remains of my Chicken, Tomato and Pesto Pizza, lol. Saved all my calories for the day for dinner and it was awesome. Basil Pesto I purchased from Costco (really good!), diced boneless chicken thighs sauted with salt, pepper and Cajun blackening seasoning, edges of the crust brushed with garlic flavored olive oil and sprinkled with salt and pepper (I season every part of the pizza), grape tomotoes, and Mozzarella Cheese. I did use low fat cheese and only a little more than 1/8 cup of the pesto to keep it reasonable. I could make a meal that contained 2 days worth of calories. It grew on me. I started thinking it was pretty good and ending thinking it was great, . And YES I the ate the entire other half.

Tomorrow will either be this or the grilled salmon Tacos with Mango Salsa and homemade tortillas. Depends if the Honey Mangos are ready and what I feel like eating.

[worth1]

@Sue_CT
Next on your list should be homemade Fritos.

[Sue_CT]

lol, don't think my PCP who is trying to get my diet back on the Wagon would approve of the Fritos.

[karstopography]

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Boneless skinless chicken breast stuffed with asparagus, principe Borghese tomatoes, and mozzarella cheese browned in the cast iron skillet then into a 400° oven to 161° temperature. Sweet Corn kernels with Jimmy Nardello and Padron peppers and cream cheese.

[worth1]

I finished off my chili.

[LindaJean]

I've been waiting to get some hot dogs from the butcher shop Tim's Special Cut Meats , they were sold out last week.

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I just now noticed their new upside down cow sign at the top of the building.
With any luck tonight we'll have chili dogs and gourmet root beer my son has been saving for a special occasion.
Plan B is ice cold tuna fish with lettuce sandwiches and a fresh bag of Ruffles potato chips - Ummmm.

[worth1]

Hand made pasta.
I can't think of the name but I think it has one.
All it is, is bread flour and water.
Not an egg fresh pasta.
It's delicious from the test subjects I cooked in boiling water for 1.5 minutes.

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[worth1]

I decided to cook the other two beef shanks.
Notice last year's pickled pepper mix stems and all.
Some are ghost.
But the mix isn't that hot.
Other ingredients are......
Yellow and red onion.
Carrots.
Whole cumin seeds.
Ground cumin.
Knorr beef bullion powder.
Water.
Black pepper.
Garlic powder.
Kitchen bouquet.
Sweet paprika.
This will go with the homemade hand made pasta I ended up using 2 cups of flour and the water and made 3 different types.

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[karstopography]

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Taco Tuesday. Homemade pico de gallo, Pruden’s purple, 1015 onion, fresh jalapeño, cilantro, lime juice.
Seasoned grass fed 85/15 beef. Crumbled Queso Fresco, Made fresh today flour tortillas.

[worth1]

Finally got around to posting a picture.
Been at my neighbors house all evening and half the night visiting and drinking a few beers.
I had two I have no idea how many he had.
The pasta was outstanding.

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[worth1]

The best burger I've ever had, so far.
Toasted buns both sides in a little bacon drippings.
Duke's mayonnaise.
Finely chopped red onion.
Dill pickle relish.
Mixed all together.
Table salt.
Freshly ground black pepper.
My home ground brisket patty.
Cooked on hot griddle frozen.
The essence of beef flavor and you can eat it with one hand.

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[Sue_CT]

Grilled Salmon tacos with mango salsa and cilantro lime rice. No photo, delicious but it wasn't pretty, lol. Seasoned the Salmon with a homemade Cajun Creole blackening seasoning, added some Gator Juice hot sauce and the salsa and rice. The corn tortillas I made were breaking apart. They were 3 days old now, kept in the fridge in a ziplock bag, warmed up again in them microwave before assembling them but they just were not as pliable as they were when fresh. The flour tortillas keep much better. This was the NY TImes recipe, though, which did not have any AP flour in it, like Villa Cocina's did. I may try my own combination of recipes next time, like her combination of flours, the NYT recipes addition of fat, and a Bobby Flay recipe that adds significantly more salt and see what I come up with. I will also probably try the yellow masa next time, which is harder to find and more expensive, now that I know I can make them puff up. I wanted to use the cheaper Masa while I experimented and learned for a bit.

Still I would definately make these again with Blackened Salmon and Mango Salsa.

[worth1]

@Sue_CT
I think it's impossible to make homemade ones last like the factory ones do.
Just like we can't seem to make hard dried pasta like comes from the store.

[Sue_CT]

They ARE awesome, lol. Nothing like waking up and going to make breakfast in a professional restaurant kitchen, or putting an open faced sandwich under a restaurant Salamander to melt the cheese for lunch. A LOT of hard work and long hours goes into it though and they only opened for dinners and Sunday bruch. It also had a motel and cabins they had to keep up. They worked from before sun up to late at night and barely scraped out enough of a profit to live on.

[karstopography]

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Sauerkraut and Bacon quiche. Snowball a.k.a. White beauty tomato.

[worth1]

I'm just waiting for enough tomatoes to get ripe so I can have a big bowl of them cut up with sugar salt and pepper on them.