@svalli , that tastes amazing, right through the screen.

Steak au poivre.

Today's episode of the Gotchberg Monday Morning BLTs featured an EXACTLY 1.000 pound/453.592 gram Guido Heirloom, which yielded a marvelous mid-range orangey-red flesh; seeds-to-be-saved being dried out as we speak. The Gotch

JRinPA wrote: ↑Sun Sep 25, 2022 9:15 am @svalli , that tastes amazing, right through the screen.

I agree!! Looks so creamy.

chicken soup for dinner tonight.
only ingredients we didn't grow or raise was the celery, and some of the seasonings.
i forgot to throw in rice, but it turned out pretty good. the garlic, onions, carrots, and a
bunch of asian greens, bok choi, michili, and tatsoi, were from the garden. the chicken of
course was one of our fat boys. a couple teaspoons of tomato paste was store bought.
really fresh ingredients makes good soup even better.
and, i make good soup.


keith

Your soup sounds yum, kieth. Fresh home grown stuff is always so good. We like a lot of the "asian" greens, both in soups/stews and stirfrys.

If I feel better, want to make some fresh corn and shrimp fritters.

It's going to be a chicken and hamburger weekend for me.

My version of Sam the cooking guys chicken leg lollipops.
Used the same ingredients but added Gochujang and freshly squeezed lime juice for the second coating.
Not coated second time yet.
Yet another use for a muffin pan.

Chicken drumstick lollipops.
After 30 minutes I took them out and put them in the sauce and dumped the liquid then basted and put bak in.
Last 5 minutes blasted at oven heating to 550F.
This causes the top burner to come on.
Total cooking time about an hour.
Most of the time at 350F.
Original Ingredients are.
Honey.
Oyster sauce.
Soy sauce.
Garlic.
5 spice powder.
Hoisin sauce.
I added.
Lime juice.
Gochujang.
Sriracha sauce the diamond back stuff.
Orange extract.
Liquid smoke just a pinch.
Eating one for breakfast

I don't see this turning out very well but we shall see.
No recipe just know the rules.
Used the KitchenAid mixer.
Flour water yeast salt sugar and olive oil.
Yes thats the same muffin pan cleaned and back in use.
Had a hankering for fresh rolls with honey butter.

Well I'll be!.
Can't wait to cool off and have one.
Flaked salt on top with egg wash.
375F at exactly 20 minutes.

Oh yes I forgot.

Those are some fine looking rolls.

Home ground brisket double cheese burger.
Duke's mayonnaise.

I made a one dish meal in the Instant Pot tonight, sort of - started it yesterday, cooking 1 1/2 c dried chickpeas, to have them ready for today. I made sort of a chole masala, but with a bunch of vegetables added, not just the chickpeas. I put the last of my eggplants and okra, and almost the last of my Thai red long beans, plus a diced up green bell pepper. I also took most of the tomatoes I had, and made a purée, of maybe 3 cups, and cooked it down, with the rest of the vegetables, before adding the chickpeas. This mix was pressure cooked for just 3 minutes, then last, tempered with the tarka (not traditional, but I like this in many things, with those curry leaves), and a little cilantro stirred in.
One dish meal, a sort of chole masala, with eggplant, okra, bell pepper, and Thai long beans added. by pepperhead212, on Flickr

Tarka ingredients, ready to go into the oil. by pepperhead212, on Flickr

Fried tarka, added to the chole. by pepperhead212, on Flickr

Finished Chole, with a little cilantro topping it. by pepperhead212, on Flickr

The forum fool makes his own buns for a sandwich he's making today.
Started out with.....
A cup of flour.
1/2 cup of water with 1/2 tablespoon of yeast.
Salt.
Sugar.
I hardly ever punch down dough but this time I had to.
The bun went to a mammoth size.
Punched down and divided in half.
Letting rise a second time.
And the confounded things are still large.
I'm guessing it takes 1/4 cup of flour and 1/8th cup of water to make one manageable bun.
Or my original recipe would make 4 regular buns.

The buns are baked and I'm also frying some chicken legs.
You get pretty busy when you're baking bread and frying chicken at the same time.
I use timers like in a professional kitchen.

This was a snack, earlier - last night's leftovers for dinner later.

I made a batch of a Mexican dip - a variation of Sakil Pak, which is a pumpkin seed dip. I made this with some butternut squash seeds, and added some chickpeas I had left from last night, to stretch it - something I always do with this recipe, since the squash seeds and pepitas are so strong, a much smaller amount can be used. A habanero is the other main flavor. I usually grill the tomatoes, but it was a rainy day, so I cooked them in a skillet, on a piece of NS foil, to caramelize some of the skin. Did the same with the chocolate habanero, then cooled it all, and blended them with the remaining ingredients. Then stirred in some chopped chives and cilantro. I ate it with a stalk of celery and carrot, cut into sticks, and a handful of tortilla chips.
Toasting butternut squash seeds, to use like pumpkin seeds. by pepperhead212, on Flickr

Cooling the toasted butternut seeds. by pepperhead212, on Flickr

Spears TN green tomatoes, cooked in skillet, since weather is bad for grilling. by pepperhead212, on Flickr

Ground up butternut squash seeds, before adding the tomatoes, habanero, and some chickpeas. by pepperhead212, on Flickr

Finished butternut seed dip - a variety of Sakil Pak. by pepperhead212, on Flickr

The ultimate spicy fried chicken sandwich is under way.
Perfectly toasted homemade bun in a pan with butter.
The sauce is my...
Homemade habanero sauce.
Dill relish.
Duke's mayonnaise.
Diamond back Sriracha sauce.
One finely chopped habanero.
Not seen is chopped sweet pickle with ghost pepper added.
And sweet paprika.
Now as in every Sunday I put my clothes in the dryer and take a shower.

Now (((((That's)))) a chicken sandwich.
I deboned my own chicken thigh and pulled the skin and fried separately for extra crunch too.
Saving half for lunch tomorrow.