What's Cooking?

[Johnsfolly]

8 hours ago, Quillback said:

Well this thread finally inspired me to come up with a culinary creation of my own.

Behold - Banana Bread!  (PM me for the recipe).

I like to add some walnuts in mine. That bread is already one step away from a dirty joke. So no recipe suggestions from me 😅

[Mitch f]

Ok, I’ll “bite” and post on the cooking thread. 
Cabernet Braised Short Ribs.

[rps]

18 minutes ago, Mitch f said:

Ok, I’ll “bite” and post on the cooking thread. 
Cabernet Braised Short Ribs.

Yes. Love them.

[rps]

Muffaletta and salad tonight.

 

[Johnsfolly]

Had variety for dinner last night. Three puffers, a porgy and a trigger.

We have been wanting to try puffer for some time. Took three home. They are like a fish drumstick once cleaned. Just have the backbone with two large filets on each side. I coated them with cornstarch and fried them. The trigger and porgy were standard flour, egg, and seasoned panko. Served with green beans with brown butter and garlic. Also some potstickers (store bought only). The puffer is fantastic. very meaty and great flavor. Going to be hard to let those guys go.

[Johnsfolly]

On 10/4/2021 at 9:21 PM, Mitch f said:

Ok, I’ll “bite” and post on the cooking thread. 
Cabernet Braised Short Ribs.

That looks delicious. We love braised short ribs. The local ones are cut thin across the bone more suited for Korean BBQ than braised. Need to find some.

[snagged in outlet 3]

3 hours ago, Johnsfolly said:

That looks delicious. We love braised short ribs. The local ones are cut thin across the bone more suited for Korean BBQ than braised. Need to find some.

They sell the cross cut ones at Harter House in Hollister.  They are delicious that way.

[rps]

[BilletHead]

              Chicken!

    Roasted in a dutch oven. 500 preheat stove and iron. Season the bird carcass inside and out. Carefully drop bird into the hot dutch oven .Big Sizzle. Cover with lid and bake for 50 minutes then uncover for another five minutes to crisp up skin. Easy peasy. 

   Very moist and tasty IF you get some of the seasoned skin with the meat. Mass produced chicken packed in water and sold by the pound in said water is really tasteless like crappie. No coating no real taste. Like a chicken nugget without the dipping sauce. I ate half of that bird and am sure I got a good dose of antibiotic . I remember the free range birds we raised growing up and the oddball poultry Pat and I had many moons ago. Turkeys, assorted layers, fancy breeds like Houdans, Turkan's,  assorted bantams and guineas. Once and awhile I would take one out and process them. Good eats and the taste and texture of the bird was so much better. Guess this is why we are so happy with the wild birds we harvest especially turkey.  Blessed we are able to still do this. Some do not realize what they give up for convenience sake. That is why I so much like this food thread. We get to see what everyone that contributes does to heighten the taste of various foodstuffs.

[BilletHead]

                 Vegan meal,

    You won't see me say this much and I do know the health benefits of skipping meat.  I have been watching this hen of the woods mushroom for a few days. Actually 5 days. When I found it was a bit bigger and a softball. I checked everyday and decided this was the day to pick. One of the cleanest ones out of all the years on the hunt. Solid with fresh small petals. Cleaning was easy. Which one is the hen?  

 

    So many ways this can be fixed. Today a minuscule amount was fried in beer batter. Hey wanted to share my neat vintage two burner stove too.