What's Cooking?

[rps]

2 hours ago, BilletHead said:

   RPS needs an intervention,

   He is a totaholic. We like tots too. Have not robbed yet to support the habit ,

BilletHead

I like potatoes in all form except sweet. But last night was Thursday and we both have duty that keeps us until after 4. Not really enough time to prepare Hasselback potatoes.

[MOPanfisher]

Ha, I like sweet taters better than regular, but I do like me some fried taters in about any form.  BH them goose breasts have me re-thinking my distaste for yard carp.

[snagged in outlet 3]

Tots just got on the menu for tonight!

[Chief Grey Bear]

4 hours ago, BilletHead said:

  Well ran another pair of goose breast halves through the smoker (Spickgans),

    The first batch I did was great but this time it was greater . One change this time. Knowing I would be doing this again I cleaned some breast halves leaving the skin and fat off the opposite side . This sentence might of left you puzzled? You see I wanted to completely cover the goose breast meat with skin and fat. Picture should answer that statement,

The trussed up meat,

     Started off with cold smoke for three hours plus and then slowly worked up the heat. I had the temp gauge set to 142 degrees. I ran this pretty much all day and the timer went off around seven last Evening,

    Put them on the back porch to cool and when cooled wrapped them plastic wrap and put in fridge. This morning just had to sample one half .

    YES!   With the fully fat wrapped meat it was moist and very tasty. The one cut is less fat than the other side. Will be freezing that half for a special time. OR anytime we get the urge to have a treat and a treat it is,

   BilletHead

I've gotta start hanging out with you more often. 

[Mitch f]

41 minutes ago, snagged in outlet 3 said:

Tots just got on the menu for tonight!

 

[Johnsfolly]

Since we are now getting more day light, the ladies below are producing many more Follyfarm fresh eggs.

I decided that omelets would best use the fresh eggs. I mixed two whole eggs and two eggs where I separated the whites and mixed with the whole eggs to reduce the cholesterol.

I diced some yellow onion, sliced white mushrooms and fresh tomato. I sauted the onion, then added the mushrooms, followed by the tomato. I also added leftover ground venison taco meat and oregano. Once cooked, I put aside the cooked meat and vegetables. I mixed the eggs and whites. Then mixed the egg mixture with s&p, and garlic powder. I cooked half the egg mixture and when almost set I added the filling and a mixture of cheddar and asiago cheese and finished cooking the omelet.

 

[BilletHead]

       The BilletHead's like fresh eggs. We don't have chickens anymore but have a few sources in the boonies what we get nice eggs. So I have a question for the OA brain trust foodies. I am wanting to make some basic mayo and then venture into other various sauces. One thing we see is raw eggs in the mix. Says to use organic or you should know the source that you are getting your eggs from. What say you all? Have you ventured into the raw egg realm? Exactly what should I be looking for? Yes I know I have never gotten sick from raw cookie dough yet,

  BilletHead

[rps]

I have made and eaten real mayonnaise.

This way looks easier than hand whisking:

http://www.seriouseats.com/recipes/2011/10/two-minute-mayonnaise.html

[rps]

I just finished the mise en place for tonight.

I have two portions of chicken cordon bleu that I bought at Harter House on a tray to go in the oven. I have orzo ready for a quick boil; I also have mushroom, onion, garlic, and chives ready to saute and turn the simple pasta into a pilaf. Last I have trimmed asparagus ready to pan roast and blacken.

 

[MOPanfisher]

I LOVE asparagus, the rest sounds good too.  If it ever raise I might have some asParaguay this year.  Replanted some last year.