What's Cooking?

[Quillback]

I don't often cook, but when I do it is either grilled, fried, or in the slow cooker.

Today I am making "Kielbasa Surprise".  

Kielbasa sliced

Chopped up a couple of cheese/jalapeno sausages too

Cabbage

Little red potatoes

chopped onion

Put it all in the slow cooker, cover with chicken broth and cook on low until done.

I am hoping for the best.

[Johnsfolly]

21 minutes ago, Quillback said:

I don't often cook, but when I do it is either grilled, fried, or in the slow cooker.

Today I am making "Kielbasa Surprise".  

Kielbasa sliced

Chopped up a couple of cheese/jalapeno sausages too

Cabbage

Little red potatoes

chopped onion

Put it all in the slow cooker, cover with chicken broth and cook on low until done.

I am hoping for the best.

Sounds good to me! post a photo when it's done.

[rps]

2 hours ago, Quillback said:

I don't often cook, but when I do it is either grilled, fried, or in the slow cooker.

Today I am making "Kielbasa Surprise".  

Kielbasa sliced

Chopped up a couple of cheese/jalapeno sausages too

Cabbage

Little red potatoes

chopped onion

Put it all in the slow cooker, cover with chicken broth and cook on low until done.

I am hoping for the best.

Good ingredients, slow braised - what's not to like?

[Quillback]

2 hours ago, Johnsfolly said:

Sounds good to me! post a photo when it's done.

Done!   A little bland, next time I might add some chopped jalapenos.

[MOPanfisher]

Decided to make some breakfast this morning.  Over easy eggs with a big scoop of mild salsa, helping of grits, and some kind of sausage I found in the fridge.  Chicken Feta spinach?  

And of course Zuri always ready to help by cleaning the egg yolk from the plate.

[Fish24/7]

On 5/5/2021 at 6:51 PM, Johnsfolly said:

Those look delicious!

You are so kind

Thanks!

[rps]

Last night I baked cod with a crumb and herb crust.

 

[Mitch f]

Semi survey:

When you order a steak at a restaurant, what is your default “doneness”? 
it seems to me that most waiters want to steer you toward medium rare. It’s like your macho choice. I almost feel guilty sometimes to order medium or medium plus. I love the taste of the char on the outside. Perhaps that’s why I prefer a thinner steak. Don’t get me wrong, I enjoy beef carpaccio which is completely raw, but I have to taste the char on traditional steak cuts.

[snagged in outlet 3]

19 minutes ago, Mitch f said:

Semi survey:

When you order a steak at a restaurant, what is your default “doneness”? 
it seems to me that most waiters want to steer you toward medium rare. It’s like your macho choice. I almost feel guilty sometimes to order medium or medium plus. I love the taste of the char on the outside. Perhaps that’s why I prefer a thinner steak. Don’t get me wrong, I enjoy beef carpaccio which is completely raw, but I have to taste the char on traditional steak cuts.

I can do med rare to medium.  Usually order medium.  
Lately I’ve been cooking mine on charcoal again and I can’t be happier.   Plus I do the sear, rest, sear, rest method.  They come out beautifully done.   I was on a bad streak with the gas grill.   It just doesn’t as hot as charcoal.  

[rps]

2 hours ago, Mitch f said:

Semi survey:

When you order a steak at a restaurant, what is your default “doneness”? 
it seems to me that most waiters want to steer you toward medium rare. It’s like your macho choice. I almost feel guilty sometimes to order medium or medium plus. I love the taste of the char on the outside. Perhaps that’s why I prefer a thinner steak. Don’t get me wrong, I enjoy beef carpaccio which is completely raw, but I have to taste the char on traditional steak cuts.

Fussy and equipment dependent, but I rarely (no pun intended) eat steak out.

When I do, I say medium rare, but that has a huge range, especially from one cook to the next.

At home, I sous vide to 124.5, and then I sear both sides on a smoking hot flat top or a 500+ charcoal egg. Dark pink middle with a nearly black/brown exterior.