Whatcha Cooking today?

[worth1]

Last night was some frozen meatball soup with added okra.
Forgot how spicy hot that soup was.
Picked up 3 pounds of shrimp today and the rest of the weekend will be planned around fish and shrimp.
Also some boneless chuck rib things.
Probably going to evolve into steak fingers.

Last but not least I picked up some HEB brand habanero green pepper and diced tomatoes for queso dip.
Never had it before but each can was less than a dollar.

[ness]

Anybody familiar with Bierocks? I first learned about them in school when a Mennonite lady cooked for us. In Nebraska they call them Runzas, but I like the original. Eastern European origin with beef, onion and cabbage in a bread pocket. Well I rarely have the time to do the dough, fill and bake so I make a bierock burger. So, ground beef, onion, cabbage and some simple seasonings in a skillet. Wifey likes it with some cheese and mustard. Good roll a must!

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[karstopography]

Toasted sourdough bread spread with mashed fresh avocado. Oven baked bacon cooked crisp. Sliced red and golden radish. Egg fried over easy/medium. Fresh arugula. Goodness gracious, delicious.

[worth1]

Chuck rib things cooking in a broth with a homemade adobo sauce flavor stuff.
Since my homemade ketchup doesn't taste like store bought stuff but has all the Mexican spices I used it in the broth along with other trusted ingredients.
Like Chipotle.
Morita.
Ancho.
Garlic.
Cumin.
Cider vinegar.
Sweet sherry.
Beef bullion powder.
Water.
The flavor is marvelous and doesn't taste like chili.
Covered to braise and will go on mashed potatoes and a side of carrot slaw.

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[worth1]

Oh I forgot to mention.
I'm making Birria but not tacos.

[GoDawgs]

A homemade pizza. The dough is rising right now. Toppings as of now will be just pepperoni, onion, minced fresh garlic, kalamata olives and an eggplant pickle preserved in olive oil. The eggplant pieces are very lightly pickled and there are garlic clove halves in the jar too. It's all covered with olive oil and keeps a long time in the refrigerator. An old Italian preservation thing. Marvelous stuff and dynamite on pizza!

[worth1]

Rib sticking good.

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[MissS]

Mostaccioli tonight

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[Tormato]

Toasted sourdough bread spread with mashed fresh avocado. Oven baked bacon cooked crisp. Sliced red and golden radish. Egg fried over easy/medium. Fresh arugula. Goodness gracious, delicious.

A..a..a..a..vocado toast?

[pepperhead212]

I had to trim those greens in the hydroponics, and got a large amount of them, and it almost looks like I didn't cut any! I made some Indian food - a one dish meal, based on a dal and rice dish, cooked together, but I used some whole oats, instead of the rice. I cooked those together, with some sambar masala and some turmeric, in the Instant Pot, on low pressure, to keep the oats from "exploding". While cooking that, I cooked an onion in some ghee, and several minced cloves of garlic, plus some tomato paste, cooked a couple of minutes,then added some sliced mushrooms, and cooked several minutes, on medium high. Then I added the chopped greens - about 4 quarts - then cooked them down, about 2 minutes. Then I stirred it into the dal, along with a generous amount of chopped cilantro, then simmered it a couple minutes longer.
A bunch of 2 kinds of Mizuna, plus a few stalks of the Wisubina Mustard greens, almost filling an 8 qt bowl, and some cilantro, from the hydroponics. by pepperhead212, on Flickr

Onions, garlic, tomatoes, and mushrooms, cooking down. by pepperhead212, on Flickr

About 4 quarts chopped up greens, cooking down briefly with the mushrooms. by pepperhead212, on Flickr

Greens cooked way down, with the mushrooms, before adding to the dal. by pepperhead212, on Flickr

Generous amount of cilantro, added to the dal. by pepperhead212, on Flickr

Finished dal, with mushrooms, and a lot of greens and cilantro, from the hydroponics. by pepperhead212, on Flickr

[karstopography]

Toasted sourdough bread spread with mashed fresh avocado. Oven baked bacon cooked crisp. Sliced red and golden radish. Egg fried over easy/medium. Fresh arugula. Goodness gracious, delicious.

A..a..a..a..vocado toast?

Yes, the smashed avocado is the “ butter”
The thin sliced radishes are just good.
The arugula is arugula.
Bacon, who besides vegans and certain religious folks that cannot eat it bacon doesn’t like that?
A molten yolk egg is always yummy no matter when or where.

These flavors all marry like, well they work as a team.

[Tormato]

Toasted sourdough bread spread with mashed fresh avocado. Oven baked bacon cooked crisp. Sliced red and golden radish. Egg fried over easy/medium. Fresh arugula. Goodness gracious, delicious.

A..a..a..a..vocado toast?

Yes, the smashed avocado is the “ butter”
The thin sliced radishes are just good.
The arugula is arugula.
Bacon, who besides vegans and certain religious folks that cannot eat it bacon doesn’t like that?
A molten yolk egg is always yummy no matter when or where.

These flavors all marry like, well they work as a team.

For the past several years, all I've heard about are hipsters on the left coast and their avocado toast for breakfast. Give me blueberry buttermilk buckwheat pancakes, scrambled eggs (no sausage or bacon required), hot toasted English muffins with a bit of butter and jam, or raisin bran, and I'm happy.

I don't ever want to be a hipster, but maybe now I will try the avocado toast. I think I've only had avocado once in my life, and it was many decades ago. I can't remember what it tasted like.

[PlainJane]

Omg @Tormato I eat avocados every week. They are fantastic.

[Tormato]

Omg @Tormato I eat avocados every week. They are fantastic.

Well, you know when they are perfectly ripe. I, obviously don't.

[worth1]

@Tormato
Keep in mind everything a hipster is or does is a copycat of things before they existed.
They are posers looking for an identity they can't come up with themselves.
The logger shirts the silly beards fermenting and all.
As well as avocado toast too.
Always buy hard avocados and let ripen at home.
Never buy ripe ones because by the time you get it it will be ruined by everyone forcing their fingers in them.
As well avocados keep very well in the refrigerator without getting over ripe.

[Sue_CT]

Not a huge fan of avocados, although I love guacamole. I think they are probably a bit of an aquired taste. My problem with them is that if you don't use them regularly how do you ever have one just right ripe just when you need it? Glad to know they keep in the refrigerator, might experiment with them more then. Do you ripen and then put in the refigerator or put them in hard and take them out to ripen or does it matter? Ideally, to use them more I would need to be able to ripen one in day or two at the most, to use. I NEVER plan meals that far in advance.

[worth1]

@Sue_CT
Put in refrigerator hard and take out to get ripe in a paper sack.
Takes about a day.

Here's my ugly Po' Boy bread rising for the second time.

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[worth1]

The confounded bread is entirely too big for a sandwich.
It's ridiculous.
0ne is ugly the other is beautiful.
The ugly one I had (difficulties) with.

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[Tormato]

@Sue_CT
Put in refrigerator hard and take out to get ripe in a paper sack.
Takes about a day.

Here's my ugly Po' Boy bread rising for the second time.
20230226_105317.jpg

The second rising gives you time to change out of your logger shirt?

This thread is getting confusing.

[PlainJane]

@Sue_CT We eat so many avocados (2-3 per week) I have a few in the fridge and 1 out in the fruit bowl all the time. We eat tons of salads and split an avocado on each, plus some crumbled feta or goat cheese and toss. Don’t really need dressing but DH likes it on his.

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Avocado toast using a nice KBX, last summer.

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Avocado is lurking under the nasturtium and sprouts.

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