What's Cooking?

[grizwilson]

12 hours ago, MOPanfisher said:

We used to eat it when I was a kid, only had it after a beef was butchered.  I was always fascinated by the big thing after it was boiled and before skinning, it looked exactly like what it was,  a big grass stained tongue.  Dad lied it simply boiled, skinned and sliced after it cooled.  I am thinking a little more flavor for mine.

Thank goodness you did not do it before the beef was butchered, that would be plumb ugly...LOL 

[BilletHead]

2 hours ago, grizwilson said:

Thank goodness you did not do it before the beef was butchered, that would be plumb ugly...LOL 

          Would a cow be able to moo with out a tongue?  One of life's mysteries like to gig or not to gig,

BilletHead 

[ness]

Chicago deep dish tonight. Recipe swiped from a pizza forum: supposed to be a Lou Malnati clone, and I’d say it’s pretty close.

Dough is about 20% semolina and has a decent amount of oil and butter in it. No knead, just mix, let it rise 1-½ hours then in the fridge overnight.

Press it into a straight-sided 9” cake pan, making sure the upper edges are thin so they crisp up nice.

Toppings in reverse order— cheese (whole milk mozzarella), Italian sausage then crushed tomatoes. Topped with Romano.

Second time I’ve done this and it was very good both times. I’d do a little less tomato next time. 

[Chief Grey Bear]

8 hours ago, ness said:

Chicago deep dish tonight. Recipe swiped from a pizza forum: supposed to be a Lou Malnati clone, and I’d say it’s pretty close.

Dough is about 20% semolina and has a decent amount of oil and butter in it. No knead, just mix, let it rise 1-½ hours then in the fridge overnight.

Press it into a straight-sided 9” cake pan, making sure the upper edges are thin so they crisp up nice.

Toppings in reverse order— cheese (whole milk mozzarella), Italian sausage then crushed tomatoes. Topped with Romano.

Second time I’ve done this and it was very good both times. I’d do a little less tomato next time. 

WOWZA!!!

[MOPanfisher]

Trying to clan out some deepfreeze space for tomorrow's pick up of a slaughtered beef.  So 2 roasts came out last night, one for my daughter, grandson, and SIL, and one for myself and mother when I got back from Dr. Appt.  Nothing more than a roast that got seared in a skillet then into the crockpot with a couple chunked onions and some beef broth and Billy goat seasoning.  When I got home the house smells wonderful, wish I had a loaf of sourdough bread to bake, added carrots and some baby taters.  Also made an expiramental sauce for the meat, some horse radish sauce my wife had, some juice from the roast, a couple drops of liquid smoke, and a little corn starch to try to thicken it.  I like horse radish sauce but it is usually a little too strong for me, but this mixture is just about right.  This meal has been approved by "The Dirty T Shirt" group.

[rps]

37 minutes ago, MOPanfisher said:

Trying to clan out some deepfreeze space for tomorrow's pick up of a slaughtered beef.  So 2 roasts came out last night, one for my daughter, grandson, and SIL, and one for myself and mother when I got back from Dr. Appt.  Nothing more than a roast that got seared in a skillet then into the crockpot with a couple chunked onions and some beef broth and Billy goat seasoning.  When I got home the house smells wonderful, wish I had a loaf of sourdough bread to bake, added carrots and some baby taters.  Also made an expiramental sauce for the meat, some horse radish sauce my wife had, some juice from the roast, a couple drops of liquid smoke, and a little corn starch to try to thicken it.  I like horse radish sauce but it is usually a little too strong for me, but this mixture is just about right.  This meal has been approved by "The Dirty T Shirt" group.

Take prepared horseradish - about a 1/4 cup. Add two splashes of sriracha. Salt it heavily and sprinkle with pepper. Add about 1/3 to 1/2 cup of cream. Stir well and let sit. The horseradish will thicken the cream and you will wind up with a complex sauce. The idea of meat juice and/or liquid smoke would add to it.

[MOPanfisher]

18 minutes ago, rps said:

Take prepared horseradish - about a 1/4 cup. Add two splashes of sriracha. Salt it heavily and sprinkle with pepper. Add about 1/3 to 1/2 cup of cream. Stir well and let sit. The horseradish will thicken the cream and you will wind up with a complex sauce. The idea of meat juice and/or liquid smoke would add to it.

Awesome sir!

[ness]

1 hour ago, MOPanfisher said:

Trying to clan out some deepfreeze space for tomorrow's pick up of a slaughtered beef.  So 2 roasts came out last night, one for my daughter, grandson, and SIL, and one for myself and mother when I got back from Dr. Appt.  Nothing more than a roast that got seared in a skillet then into the crockpot with a couple chunked onions and some beef broth and Billy goat seasoning.  When I got home the house smells wonderful, wish I had a loaf of sourdough bread to bake, added carrots and some baby taters.  Also made an expiramental sauce for the meat, some horse radish sauce my wife had, some juice from the roast, a couple drops of liquid smoke, and a little corn starch to try to thicken it.  I like horse radish sauce but it is usually a little too strong for me, but this mixture is just about right.  This meal has been approved by "The Dirty T Shirt" group.

Nicely done. 

[rps]

Made a run to the Shell Knob Harter House today. I have a two bone pork loin roast steeping in a brine of salt water and industrial strength maple syrup (Grade B). Looking forward to tomorrow.

[Gavin]

Anyone have an an opinion on the Insta Pot? Looking at the 8Q model.