What's Cooking?

[Gavin]

Played with the new instapot today. Pete will not like, but it turned out a good Carnitas base in about 40 minutes! About 12lbs of pork in that 8qt pot.

[MOPanfisher]

Having a delicious little sammich.  Hawaiian roll, a smear.of something my wife calls "crack dip" which is cream cheese with a lot of carmelized onions bacon and some other cheeses, a couple slices of the smoked tongue, a squirt of Horseradish sauce, some chopped smoked venison, and a slice of colby jack cheese.  May never win any awards but it is tasty AND dirty T shirt approved.

[ness]

22 hours ago, Gavin said:

We season vac pac and freeze allot. Throw the frozen block in the pot, it thaws, it cooks, no need to do separately. 135 is too hot for beef. 120 is better, minute a side in hot black iron should hit rare. 

 

Trying to find more quick, lo-cal meals. I can see seasoning and controlled cooking temp benefits from sous vide, just can’t get excited about it at this point. Cooking for one, sometimes two, and trying to lose some weight too, kinda stymies things. ness’ contributions here might get pretty boring. Some may say continue to be boring 😄

Tonight was baked cod with a lemon, wine and caper sauce. Roasted veggies including beets from the garden, onions, carrots and sweet potatoes. Trying to use up the veggies I have on hand. Learned tonight: beets take a lot longer than sweet potatoes.

[BilletHead]

       Three days of good eats,

 Had company Thursday through this morning. Our good friends were here to visit and hunt some waterfowl. The eating was better than the hunting and eat we did!  While they were traveling. Thursday morning Mrs. BilletHead and I began to brown eight squirrels for a double batch of Squirrel Aurora. Just got one picture and the feast got started faster than I could do a snap shot,

      So I had been telling Brad about Sous Vide. He could not comprehend what I was talking about calling it boiled meat and potted meat. So he says if I bring lamb chops could you do them? Yep buddy just season them up, vac seal and bring them on. We got them on in the early afternoon at 134 for two hours. As they were cooking he kept peeking in watching the magic. I would laugh as he shook his head. The girls got the potatoes going. Creamy spinach potatoes. Rich and so tasty. Heavy cream, spinach and parm cheese, what's not to like? Got a skillet hot and Brad seared the chops in grapeseed oil,

  I think I gained a few pounds just looking before eating:) .

  Last day Brad did a concoction he calls Chicken Smicken. Why? He just needed a name . He cleaned out the fridge one day and came up with this. Chicken breast butterflied, sprinkle on a dusting of dust from hell, sour cream, some salsa, white cheddar cheese, sliced mango and asparagus. This went into a 400 degree oven until chicken came to temp. I was apprehensive  of this like he was the sous vide thing.  Well somehow it worked. I began my taste test buy trying each item one at a time and then began to do combinations of each. it did work believe it or not,

  Looked funky but tasted great. Good food and good friendship,

  BilletHead 

[Johnsfolly]

No photos tonight, but made Mexican. My Betterhalf made handmade flour tortillas. I seasoned some shrimp with our jerk seasonings and cooked red and green peppers and onions. As they were cooking, I added smoked paprika, garlic powder, and the jerk seasoning. Once close to being done added the shrimp and cooked them through. Added a bit more jerk seasoning and worchestershire sauce. While the fajitas cooked we also cooked some Mexican rice and refried beans. I cooked some jalapeno slices separately. Just before serving, I squeezed a lime over the shrimp. Definitely not a low fat meal.

The Folly family hope that everyone has a safe and happy New Year!

[BilletHead]

7 minutes ago, Johnsfolly said:

No photos tonight, but made Mexican. My Betterhalf made handmade flour tortillas. I seasoned some shrimp with our jerk seasonings and cooked red and green peppers and onions. As they were cooking, I added smoked paprika, garlic powder, and the jerk seasoning. Once close to being done added the shrimp and cooked them through. Added a bit more jerk seasoning and worchestershire sauce. While the fajitas cooked we also cooked some Mexican rice and refried beans. I cooked some jalapeno slices separately. Just before serving, I squeezed a lime over the shrimp. Definitely not a low fat meal.

The Folly family hope that everyone has a safe and happy New Year!

          Back at you John and family. Oh I heard from a  reliable source that has used some BilletHead goose fat in her tortillas (not Pat) that it works. If someone had remembered some of that fat at Jig Fest you could try of tried that too,

BilletHead 

[Johnsfolly]

2 minutes ago, BilletHead said:

          Back at you John and family. Oh I heard from a  reliable source that has used some BilletHead goose fat in her tortillas (not Pat) that it works. If someone had remembered some of that fat at Jig Fest you could try of tried that too,

BilletHead 

After you have chased all the migrating geese southward we'll try to get together with you and Pat and pick some up☺.

[BilletHead]

19 minutes ago, Johnsfolly said:

After you have chased all the migrating geese southward we'll try to get together with you and Pat and pick some up☺.

    That might just be arranged!

[BilletHead]

            Living on the wild side, 

  Venison heart tartar. Our first time experience with totally raw meat. I said to Pat do you like it? She says not sure what it is supposed to taste like . She had no problem shoving her portion  into her pie hole and I didn't either,

   If you don't hear from us again it was good to know you all here on OAF !,

BilletHead

[fishinwrench]

Why are you eating raw deer guts ?

If y'all are out of food we have plenty, just lemme know!