Re: The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got?

[The Pantry]

Actually yes. The 7 year old wanted oatmeal.

My family does not eat what I eat typically. They are not interested in my meat/protein heavy foods so I just go it alone.

Do they hate mayo?

[WhiteBoyHatcher]

Actually yes. The 7 year old wanted oatmeal.

My family does not eat what I eat typically. They are not interested in my meat/protein heavy foods so I just go it alone.

Do they hate mayo?

I don't know, I don't think anyone in my house really eats mayo.

[Guest]

Actually yes. The 7 year old wanted oatmeal.

My family does not eat what I eat typically. They are not interested in my meat/protein heavy foods so I just go it alone.

The cereal guess wasn't snide, was from experience.

When mine were young and I was cooking up something they wanted nothing to do with that was the fallback option.

[Nordic]

Chicken night. Grilled pork chops last night, so I didn't feel like grilling again. No onions, so fajitas were out.  As I was cutting up the lettuce it was coming out in perfect lettuce wraps. So I ground that bird up and made lettuce wraps. Didn't have all the ingredints, so I ad libbed...

- 1lb Ground Chicken
- 8 tbsp Soy Sauce
- 4+ tbp Peanut Butter (natural of course)
- 1/2 can of Ginger Beer
- Chopped Almonds & Sun Flower seeds (no waster chestnuts)
- Some Rice Vinegar, onion flakes, garlic, tumeric and a pinch of chili powder (dumped the hot sauce last weekend)

Exact quantities unknown, added to the sauce on the fly. Browned up the chicken, mixed in the sauce and nuts and Viola! Did a taste test and it tasted a bit soy heavy so I added a dab of peanut butter... and came out a bit too PBy...but still good. Needed some hot sauce.

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[Guest]

Chicken night. Grilled pork chops last night, so I didn't feel like grilling again. No onions, so fajitas were out.  As I was cutting up the lettuce it was coming out in perfect lettuce wraps. So I ground that bird up and made lettuce wraps. Didn't have all the ingredints, so I ad libbed...

- 1lb Ground Chicken
- 8 tbsp Soy Sauce
- 4+ tbp Peanut Butter (natural of course)
- 1/2 can of Ginger Beer
- Chopped Almonds & Sun Flower seeds (no waster chestnuts)
- Some Rice Vinegar, onion flakes, garlic, tumeric and a pinch of chili powder (dumped the hot sauce last weekend)

Exact quantities unknown, added to the sauce on the fly. Browned up the chicken, mixed in the sauce and nuts and Viola! Did a taste test and it tasted a bit soy heavy so I added a dab of peanut butter... and came out a bit too PBy...but still good. Needed some hot sauce.

Looks good....what did you use to grind it to get that size chunks?

[WhiteBoyHatcher]

Knowing Nordy, he probably used Grindr

[The Pantry]

True confession: Co-worker is a far more inspired cook than I.

Brought slices of smoked, stuffed fatties he made over the weekend into work today. Italian sausage he ground and seasoned to a perfect mix of mild and hot. Stuffed with red bell peppers, onions, asparagus, fresh morels...and string cheese.

Was outstanding.

Co-worker brought in more fatty slices today. No morels in this batch but still tasted great. Asked why he uses string cheese. Said it doesn't melt and ooze out like other cheeses.

Never made a fatty. On my to-do list.

btw...when was Minnie here last?

[Guest]

Got some nice local berries last night. Freshly picked in the afternoon for $3 a quart so not a bad price.

Son #2's partner loves cobbler type desserts and they're coming over tonight so I kind of went out of the box and made a
Strawberry Cobbler.

Looks good, smells great - will give a taste report later.

[Guest]

I was pretty happy with the flavor, would definitely work to thicken the berries up a little more if I make it again.

[DWags]

Got some nice local berries last night. Freshly picked in the afternoon for $3 a quart so not a bad price.

Son #2's partner loves cobbler type desserts and they're coming over tonight so I kind of went out of the box and made a
Strawberry Cobbler.

Looks good, smells great - will give a taste report later.

I would fucking destroy that. Little whipped cream and some whole milk I'd eat half that right before bed and sleep happy.

[aualum06]

Ribs in the smoker today.

[Guest]

Ribs in the smoker today.

Post some pics, I went old school easy tonight.  Egg Salad and some BBQ chips.

[aualum06]

Ribs in the smoker today.

Post some pics, I went old school easy tonight.  Egg Salad and some BBQ chips.

The camera upload is broke on mobile. But they were good.

[Tim Wakefield]

Cooked some steaks for the new lady friend and I the other day. Pretty cheap cuts, but I Marinated them overnight in olive oil, Worcestershire sauce, soy sauce, a bit of lemon juice, salt/pepper/garlic powder and they turned out to be pretty tasty

[Guest]

Cooked some steaks for the new lady friend and I the other day. Pretty cheap cuts, but I Marinated them overnight in olive oil, Worcestershire sauce, soy sauce, a bit of lemon juice, salt/pepper/garlic powder and they turned out to be pretty tasty

No pictures of either the steaks nor the lady nets you a D-.

I didn't feel like baking much this weekend but I had some apples in the fridge that needed to be used.  Went back to a style of cake that a one of my friend's moms used to make back in the 60s.  Sorry no pictures but this is a dark, very moist cake.   I remembered liking it from 50 years ago and still do.   Pretty simple to make and my kids liked it a lot yesterday.

Recipe.

In a large bowl
Peel, core and section 4 apples.  
This should probably go in the $50 Amazon thread but I bought a new corer a few months ago and it's a leap forward from the ones that have been around forever.   Only $8.50 - Thin Apple Slicer and Corer

Add 1/4-1/3 cup brown sugar.
Dust with Cinnamon
Using a sharp knife mix the cinnamon and sugar into the apples by dicing them in 1/4"-1/2" pieces.
Set aside.

Melt a stick of butter in the nuke.

In a medium bowl
1 C Flour
1/2 C sugar
2 TBS Baking Powder
Some more cinnamon
Some ginger
Some nutmeg - I just kinda put a teaspoon or so of each of these.
2 Eggs
3 TBS blackstrap molasses if you have it.
Add the now somewhat cooled off butter

Stir that mix into what should be a fairly heavy batter.
Once the lumps are out of it scoop it over the diced apples.
Fold them all together until mixed well.

Scoop into a 9"x 13" cake pan and cook for 35-40 minutes @ 350.

Enjoy - no need for frosting.

[WhiteBoyHatcher]

I bought a meat grinder, sausage stuffer and some casings. Went to the store earlier and picked up 2 butts and a chuckie, and some peppers. I'm going to give this thing a go at some point today or tomorrow.

[The Pantry]

Half-assed a curry pork dish last night. No recipe, no spice measures. 2# of ground pork, can each of diced tomatoes and coconut milk, garlic, onion, and stuff I had in the cupboard. Hot madras curry powder, garam masala, turmeric, dried parsley, and red chili flake. Mixed in some cooked whole wheat elbow macaroni at the end. Turned out quite good.

Stuff has had me peeing sparks out the backdoor all day.

[The Pantry]

I bought a meat grinder, sausage stuffer and some casings. Went to the store earlier and picked up 2 butts and a chuckie, and some peppers. I'm going to give this thing a go at some point today or tomorrow.

Where'd you get the casings?

[Guest]

I bought a meat grinder, sausage stuffer and some casings. Went to the store earlier and picked up 2 butts and a chuckie, and some peppers. I'm going to give this thing a go at some point today or tomorrow.

Where'd you get the casings?

Back in the day I used to buy a lot of supplies from this place, they were on Gratiot in the Eastern Market then.   I see they've got modern and moved to Madison Heights now.   If you have any kind of question about processing meats these are the guys.

Butcher & Packer Supply Company

[WhiteBoyHatcher]

I got them off of Amazon.

I'm mostly assembled and have cubed the meat. I put it in the freezer as it's recommended to be very cold before trying to grind it. Now I'm going to chop up some peppers and mix some spices together I guess.

[Guest]

This actually looks interesting enough to try.....simple but good???

Marc Normandin ‏Verified account @Marc_Normandin 6m6 minutes ago
More
You can't just grill a regular old hot dog on July 4. You have to slice a jumbo dog open and stuff it with cheese then wrap it in bacon.

[NigelUno]

This actually looks interesting enough to try.....simple but good???

Marc Normandin ‏Verified account @Marc_Normandin 6m6 minutes ago
More
You can't just grill a regular old hot dog on July 4. You have to slice a jumbo dog open and stuff it with cheese then wrap it in bacon.

Trump would eat that.

With Ketchup.

[Guest]

This actually looks interesting enough to try.....simple but good???

Marc Normandin ‏Verified account @Marc_Normandin 6m6 minutes ago
More
You can't just grill a regular old hot dog on July 4. You have to slice a jumbo dog open and stuff it with cheese then wrap it in bacon.

Trump would eat that.

With Ketchup.

thanks for polluting this thread it's the one skill you possess.

[Floyd Robertson]

Should have used bleu cheese to honor France for their role in American independence, and the last time they invented something good.

[Guest]

Kroger with blueberries @ 4 pints for $5.00 - damned nice price if you're thinking of cooking or canning anything with them.

[Guest]

Food Network to show 3 Detroit restaurants in Friday episode

DETROIT -- Three Detroit-area restaurants will be featured on a Food Network show Friday.

The show "Ginormous Food," with host Josh Denny, will explore a few Detroit eateries in an episode dubbed "Motor City to Chow Town" at 8 p.m. Friday, according to Food Network.

Thirdly, Denny will visit Pie-Sci Pizza in Detroit's Woodbridge neighborhood. The restaurant will show off a Detroit-style pizza topped with sausage, pepperoni and two pans of lasagna.

[WhiteBoyHatcher]

Ok I've been lazy and needed to collate some of these pictures but here is the full sausage making experiment report.

Grinding is easy. Stuffing, even with a quality grade stuffer like I bought, is difficult and takes some getting used to. It took me 3 nights of trying before I finally got a recipe/blend I liked and learned to use the stuffer properly, but once it came together, the results were really good.

More details if you want them, or just skip to the pics of the final product.

First night I cubed up a 10 lb butt and ran it through the grinder twice - once with the biggest blade, and then with the small, 3/8" blade. I had read that was a good way to do it to make sure your spices and the fat are evenly distributed.

I did not like it. First, I found that a butt, believe it or not, did not have enough fat content and the final product was a bit dry. Second, using the 3/8" made the meat too fine and the consistency on bite just wasn't right.

Third, I way, waaay under seasoned. I followed a recipe I found online for hotlink, and even added some diced jalapenos, but not only was there little heat, they were just extremely bland. I would estimate I stuffed (poorly) about 8.5 lbs of that 10 lb butt and I actually threw all of the link away after I finally smoked a couple later that night. Just not good at all. And it was exhausting and took me like 4 hours for the entire experiment, figuring it out as I went along, not including the cooking.

The second night, I still had the ground chuck from the chuck roast and about 1.5 lbs of ground pork to stuff, and I got the bright idea to apply the seasoning a bit more liberally, and then fry up small patties in a frying pan to taste before stuffing. Ok, progress. I got some more heat and seasoning on some beef links and some pork links and they were decent. But honestly still not enough - they did not taste like the good shit I've had in Texas - and it further cemented my opinion that they needed more fat.

Upon research people do add extra fat to ground butts or chuck roasts. They often use pork "back fat" which is the discarded shit from when a butcher trims up a shoulder/butt. So I could either go ask a butcher for a bunch of leftovers, trim my own - OR I could go buy uncured bacon and use some of that good pork belly fat. That's what I did.

I had another 7 lb butt, and I ground that up on night three ONCE, using only the 1/4" blade. I then added some water, a beer and a shit fuck ton of seasoning. I did not measure, I just used more than my mind said I should because I had been so short on my previous attempts - black pepper, kosher salt, red pepper, cayenne, garlic powder, onion powder, and paprika. Then, for good measure, I chopped up a bunch of serranos and 2 orange habaneros and mixed that into the meat. This mixture was much, MUCH better, and did pack some good heat. You can see pics of the mixture below.

Couple that with finally learning how to crank the stuffer at the right speed, and help work the dong meat out of the stuffer in the casings and I wound up with some really nice links and let me tell you they taste fucking great. I smoked two the other night, and grilled indirect for lunch today. They are pretty glorious. I vac-sealed the rest of them and will freeze them.

Night 1 out of the grinder.



Night 1 trying to use the stuffer. Nice cock man.



Night 3 here is the winning mixture.



Pretty decent job of casing out of the stuffer.



After I twisted and circumcised them.





Off the smoker. They good.

[Guest]

Off the smoker. They good.

Those look really good. Now you need to bag a couple deer or an elk this fall.

[WhiteBoyHatcher]

Honestly I've never been a huge fan of the taste of venison or elk. I like bison.

[aualum06]

Honestly I've never been a huge fan of the taste of venison or elk. I like bison.

I had moose once. It was pretty good. Never had elk

[The Pantry]

Looks awesome...especially considering it's your first attempt.

[Guest]

Honestly I've never been a huge fan of the taste of venison or elk. I like bison.

The problem is that you can't legally hunt Bison in Michigan. If you want some bulk bison the guy that owns Ben's supermarket in Brown City - Jim Zerowski or something like that - raises buffalo to sell in his store.

[WhiteBoyHatcher]

Here are some of the failed attempts from my first couple of trials. The bottom is the super bland pork sausage, that I threw away nearly 10 lbs of.







Here is one of the beef sausages - also too lean and not spicy enough.

[WhiteBoyHatcher]

Well sure but I would need to get a hotel room and park my car and trailer there over night.

[WhiteBoyHatcher]

There meaning at the house.

[DWags]

Well sure but I would need to get a hotel room and park my car and trailer there over night.

Plenty of room in the back yard. I've checked it out.

[WhiteBoyHatcher]

And I could get the trailer back there?

Also..."after" a night game? So game ends at midnight, and I start the pit up at 1? I don't think people want to eat brisket at 6 am.

[aualum06]

And I could get the trailer back there?

Also..."after" a night game? So game ends at midnight, and I start the pit up at 1? I don't think people want to eat brisket at 6 am.

Hey dwags is probably drunk so excuse his brain

[WhiteBoyHatcher]

Well good for him.

[DWags]

And I could get the trailer back there?

Also..."after" a night game? So game ends at midnight, and I start the pit up at 1? I don't think people want to eat brisket at 6 am.

After a game. Huge parties. They make fun of me cause I drink more than any of those useless college guys. But yeah, not the ND game. Ima tell them I got a great cook. Don't fuck this up. We'll pick the game. You'll cook, I'll be legend. TIA.

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