Whatcha Cooking today?

[worth1]

Bought some hotdogs and hotdog buns for the Cincinnati chili.
Top sliced sweet Hawaiian hotdog buns.
Plus red kidney beans.
Might as well go 5 way.

[worth1]

Got frankfurters in hot water.
Will let get hot and then dry with paper towel.
Then will wrap with homemade bacon and cook in hot skillet till desired doneness.
Basically three things going at once.
Hot water for frankfurter.
Cast iron dutch oven for Cincinnati chili and skillet for the finish of the bacon wrapped frankfurters.

[worth1]

Cincinnati chili cooking in new kettle.

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[worth1]

Four frankfurters.
2 regular and 2 homemade bacon wrapped.
I have HEB brand potato chips waiting in the islse.

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[worth1]

Here it is.
A Texan makes Northern food.
There's 4 hotdogs buried in that mess.

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[Sue_CT]

Thassa lotta food for one guy, you must be hungry! Bet I could put away two of them.

[PlainJane]

Salmon with lime zest and a pistachio topping going in the oven.

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It’s pretty darn good!

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[Sue_CT]

I just finished grilled salmon with lemon, olive oil salt and pepper, and rice pilaf. I do love salmon.

[karstopography]

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Okra from the garden. These will be baked at 350 until they crisp up some. Hill country Red and Jing Orange. Swiss chicken is the entree. That is boneless skinless chicken breasts, cream of mushroom soup, swiss cheese and pepperidge farm herbed stuffing.

[pepperhead212]

Here's the bread and cookies I baked! (still too hot for that!) The macaroons I made and baked while the loaves were rising.
Sourdough rye dough, more than doubled after rising 4 hours, with just 2 tb firm levain to 7 1/2 c flours. by pepperhead212, on Flickr

Sourdough rye loaves, almost ready to go into the oven. by pepperhead212, on Flickr

Finished sourdough rye. by pepperhead212, on Flickr

I had a problem with the macaroons - I was out of the Mercken's chocolate, used for dipping and coating, like the bottoms of these things. The bittersweet chocolate that I coated a couple of them with, were taking forever to solidify, so I stuck them in the freezer! I only had two - the rest I put in a container, between foil layers, and I'll go to the Amish market tomorrow, and restock on the chocolate!

Today's National CC Cookie day, which made me bake these to treat myself
Chocolate Chip Coconut Macaroons, before coatint the bottoms with chocolate. by pepperhead212, on Flickr

These cc macaroons I baked a little longer, to caramelize them more. by pepperhead212, on Flickr

CC coconut macaroon, with chocolate on the bottom, peeled of the waxed paper. by pepperhead212, on Flickr

[brownrexx]

At this time of year I almost always have something from the garden on the menu. Last night I made burgers on the grill and I grilled some eggplant and yellow squash slices too.

The tomato slices were from my first Cherokee Purple.

20210804_170352 (2) by Brownrexx, on Flickr

[GoDawgs]

Lunch was stir fried Korean bulgogi beef and onions, piled on low carb tortillas and topped with kimchi before rolling them up. I was originally going to make Philly-style cheese steak but last night decided to do the bulgogi instead. Man, they were good! No pics today , no time.

[worth1]

Homemade tomato paste maybe.
Got 6 28 ounce cans of Cento tomato puree and going to cook it down about halfway or whatever it takes to make paste.
Probably in the oven on some lower heat all day.
It's in the enameled Dutch oven.
Reason not a good one but the 6 cans of puree were exactly 12 dollars.
Wanted to have something without all the added sugar.
Plus I just wanted to do it.

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[Amateurinawe]

Had some left over bhindi baji today for lunch. So the second cooking, crisped up some of it, and the moist bits had a double cooking. Wow, that really transformed it!

[worth1]

What I'm really up to is lasagna with no boil lasagna.
Never used it before.
In the rememberinf days gone by thread it was mentioned by [mention]slugworth[/mention] that he can't find Italian sausage with fennel in it.
Today I bought 2 pounds of ground pork.
Also purchased was about a half pound of fennel seeds .i ran out last week.
31 cents an ounce bought in bulk.
To make this Italian sausage I'm using a good two Tablespoons of fennel ran through my grinder..about 1/2 Tablespoons or more fresh ground black pepper.
1/2 teaspoon of salt maybe more.
Tablespoon of garlic powder.
Tablespoon of sweet paprika
Tablespoon or more of corn starch.
The spices and herbs were put in hot water to soften and release flavor.
Not to much just enough to saturate the spices.
Mix with pork and refrigerate for an hour or more.
Pull out and mix again
You now have homemade sweet Italian sausage.
Adjust spices to your taste as usual.

[worth1]

The stuff left in the cans are being used.
After dumping out the puree I simply put water in one and swished around and transferred into next can until all the remaining puree was in one can.
Came up with a nice sauce to add to the lasagna ingredients.
Waste not want not.

[worth1]

It continues.
I have a pasta sauce going on for the lasagna and the tomato puree continues to cook down.
Rather confusing to say the very least.
I decided after hours of contemplation that the Lodge cast iron loaf pan is the way to go for the lasagna.

[worth1]

The lasagna came out fantastic.
Had a natural sweetness to it.
Still have a big pot of meat sauce too.
Made it with the stuff leftover in the puree cans and a big can of diced tomatoes.
Usual Italian spices were used in the sauce.
Fennel.
Basil.
Onion flakes.
Mexican oregano.
Black pepper.
Sweet paprika.
Sangria wine.
Fresh garlic.
The lasagna was traditional also.
Used ricotta cheese and mozzarella.
The meat was made into meatballs and cooked in the kettle I mixed the sausage in with pecan oil.
The sauce was added and the meat broken up a wee bit.
This way the fat was retained in the sauce because fat means flavor.

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[worth1]

Tomato paste coming along nicely.
Had to turn it off and put the lid on it last night.
Back to the final cook this morning.
I found the perfect setting on the stove for it too.

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[worth1]

Tomato paste on its final leg to perfection

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