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

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Post by WhiteBoyHatcher 2018-11-07, 22:02

I have been there a couple of times. I don't think I was particularly fond of the menu. What's good there? I think I remember the pizza not being very great.

The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 22 4113017228 Next time take them to Sapporo....
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Post by The Pantry 2018-11-07, 22:27

They have a fairly wide variety. Most of their food is pretty good. Wings are great. Haven't had the pizza in a while but remember it being decent bar pizza. Mentioned Sapporo to them but they weren't interested.

Kool's is under new ownership as of a year or 3 ago. From what my kids tell me the same group bought the Gathering Place this past year. It will probably be undergoing a remodel.
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Post by The Pantry 2018-11-07, 23:03

Guy came to our table to chat with my kids...turns out he's one of Kool's new owners. Came to the US from Iraq when he was 10. Seemed like a good dude. My kids like him.
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Post by Guest 2018-11-09, 15:08

Green Bean casserole?   It's not that hard people.....

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Post by Floyd Robertson 2018-11-21, 15:24

Would you serve this for Thanksgiving? The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 22 1401550746

[tw]1065338812262428672[/tw]
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Post by DWags 2018-11-21, 16:11

Floyd Robertson wrote:Would you serve this for Thanksgiving? The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 22 1401550746

[tw]1065338812262428672[/tw]

The fuck is wrong with people? Maybe the guy who came up with this needs to print a 3D gun and shoot himself in his one dimensional head.
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Post by Guest 2018-11-21, 17:38

Displaying my normal mad photography skillz.....

The pies...
The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 22 Img_2610
The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 22 Img_2612
The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 22 Img_2611
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Post by Guest 2018-12-02, 18:56

As an observant reader of this thread might have noticed I end up cooking many custard pies.   That's because my younger sister and I both count custard as one of our favorites.  It was a pie my beloved grandmother used to make and as usual she left no recipe just memories.

I've tried many recipes but had never quite gotten the right texture/flavor that I wanted until the Thanksgiving batch.   Tried the same ratio today and again, very good results.  So just in case any of you have a burning desire to make some mighty fine custard I'm going to provide the recipe to deliciousness here:

Turn your oven to 350 degrees

Crack 10 large eggs into a bowl.
Add 2 cups whole milk.
Add 1 pint heavy whipping cream.
Add 2 tablespoons vanilla.

Get a large whisk and start whisking.   I usually break the egg yolks and carry on from there, it seems to speed the process.  When things look to be well mixed:

Add 1 cup sugar

Whisk some more - make sure everything is well mixed, nearly whipped.  It's very important for the ending texture.

This recipe will fill a 9" x 13" glass baking pan.  It can be split into smaller pans but the cooking time would need to be adjusted down.

Place a 10" x 15" glass pan on a middle shelf in your oven, set your 9"x 13" pan inside it.  Pour your custard mix into the 9x13 pan.   Sprinkle the top with your choice of cinnamon or nutmeg.   Pour a cup or two of water into the 10x15 pan so that it extends at least 1/2 way up the smaller pan.

Bake for 45 minutes to an hour - until a butter knife inserted into the middle of the pan comes out clean.

Let it cool on the counter and then refrigerate for at least a few hours, a day or two is better.

Enjoy.
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Post by The Pantry 2018-12-05, 14:05

Co-worker told me about a bar he and his wife frequent because of the great food. Had never been there before so ordered carryout from Steelhouse Tavern for lunch today. Very good cedar planked salmon.

Really nice bar just a couple miles away. Will have to try their pizza one of these days.
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Post by Jake from State Farm 2018-12-05, 14:13

The Pantry wrote:Co-worker told me about a bar he and his wife frequent because of the great food. Had never been there before so ordered carryout from Steelhouse Tavern for lunch today. Very good cedar planked salmon.

Really nice bar just a couple miles away. Will have to try their pizza one of these days.

Cedar planked pizza anyone?
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Post by The Pantry 2018-12-05, 14:55

Jake from State Farm wrote:
The Pantry wrote:Co-worker told me about a bar he and his wife frequent because of the great food. Had never been there before so ordered carryout from Steelhouse Tavern for lunch today. Very good cedar planked salmon.

Really nice bar just a couple miles away. Will have to try their pizza one of these days.

Cedar planked pizza anyone?
That actually sounds great. Recipe/cooking technique?
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Post by Guest 2018-12-10, 20:23

Addict's mention of the shank ham for $0.77# prompts this post. I've been on kind of a bone in ham kick this year. They're on sale fairly often for $0.99 or so and imo they're much more flavorful than the boneless or the spiral sliced hams.

I buy them, strip the skin and most of the fat off. Then bone them like you would an elk hock,but leave lots of meat on the bone. On an 8# or so ham you end up with 3-4 pounds of moist and tasty ham for sandwiches, omelettes, etc.

Then get a bag of beans, an onion and boil the hell out of that bone as you make a nice pot of bean soup. When it's just me here I end up with 10-12 meals out of a $8 ham.

Actually just finished a pot of soup today, but have another ham in the fridge for next week. I'll take some pictures then. Pork overall is insanely cheap right now, sooner or
later that's going to change so enjoy it while you can.
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Post by The Pantry 2018-12-10, 20:42

Bean soup is good. Very fond of split pea made with ham and/or ham hocks.
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Post by WhiteBoyHatcher 2018-12-10, 20:44

I have been wanting a fresh ham to smoke for years. Not sure where to find one. I've asked butchers at some of the specialty grocers and no dice.
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Post by Tim Wakefield 2018-12-10, 20:49

We ordered Chinese on Friday and it came with a ridiculous amount of white rice. Forgot about it until tonight .. cooked up some chicken and veggies in sesame oil and just dumped the rice into the pan with some butter and then some teriyaki sauce to finish it off. The rice got kinda toasted and made for a hell of a meal.
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Post by Guest 2018-12-10, 20:57

Tim Wakefield wrote:We ordered Chinese on Friday and it came with a ridiculous amount of white rice. Forgot about it until tonight .. cooked up some chicken and veggies in sesame oil and just dumped the rice into the pan with some butter and then some teriyaki sauce to finish it off. The rice got kinda toasted and made for a hell of a meal.

Next time you're in a store grab a bottle of this and change it up with the sesame for a different flavor.

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Post by DWags 2018-12-10, 20:58

WhiteBoyHatcher wrote:I have been wanting a fresh ham to smoke for years. Not sure where to find one. I've asked butchers at some of the specialty grocers and no dice.

Call these guys.
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Post by Guest 2018-12-10, 21:06

WhiteBoyHatcher wrote:I have been wanting a fresh ham to smoke for years. Not sure where to find one. I've asked butchers at some of the specialty grocers and no dice.

Call a farm, there are lots of farms in MI that offer meat (USDA inspected)...there was one up on Van Dyke by Imlay City or Almont. Brower farms?

Yep. http://www.browerfarms.com/
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Post by The Pantry 2018-12-10, 22:24

LooseGoose wrote:
WhiteBoyHatcher wrote:I have been wanting a fresh ham to smoke for years. Not sure where to find one. I've asked butchers at some of the specialty grocers and no dice.

Call a farm, there are lots of farms in MI that offer meat (USDA inspected)...there was one up on Van Dyke by Imlay City or Almont. Brower farms?

Yep. http://www.browerfarms.com/
There's also Country Smoke House in Almont. Steve can hook you up with unprocessed ham.
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Post by MSU addict 2018-12-11, 08:32

With all the smoking you do, you have never bought a whole or half hog?  A number of farms near me sell them.  You have ham options if you get it processed including whether you want the ham cured. I believe most smoked hams are also cured.
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Post by Robert J Sakimano 2018-12-11, 08:49

my wife roasted a couple of herb chicken breasts last night.. topped them off with a cranberry goat cheese. I prepared one of my signature dishes - a flash-fried red-skinned potatoes with cracked black pepper and sauteed sweet onions.

seemed like this would be the thread to promote the epicurean goings-on in the Sakimano kitchen.  The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 22 969504605
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Post by WhiteBoyHatcher 2018-12-11, 08:50

I've talked about it with friends for a party/tailgate etc but never actually pulled the trigger. I'm sure I could fit a 90+ lb hog in my offset but rarely do I cook for more than a handful of people these days.
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Post by DWags 2018-12-14, 07:48

WBH I’ve used your recipe for salsa twice now. Where you grill the veggies. Thoughts on smoking them for a Smokey salsa? Anyone ever tried it for a change up?
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Post by WhiteBoyHatcher 2018-12-14, 09:15

I haven't but I'm sure it would be tasty.
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Post by Guest 2018-12-14, 09:18

WhiteBoyHatcher wrote:I haven't but I'm sure it would be tasty.

Now would be the time to talk royalties with Wags.
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Post by WhiteBoyHatcher 2018-12-23, 22:57

I know this is a cooking thread but seems we also dabble in restaurant reviews. Our friend is in town staying with us and we went to Gran Castor tonight. Plug that into google translate. Weird mix of foods, and funny to be in the old Hooters footprint but it was a cool atmosphere, good drinks, good food. The boy wanted pizza so I split it with him and only got a slice but it was really good. They have the Union Mac n' Cheese, which from my understanding is basically best in class. And they have solid Mexican, as well. Good place. Kid friendly (enough). It's firmly in the rotation.
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Post by The Pantry 2018-12-24, 00:00

Haven't been in that place since it was the Wagon Wheel. Will have to check it out.

Big fan of mac-n-cheese but never tried Union. Joe Kool's is the best I've had around here.
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Post by Guest 2018-12-24, 10:42

Did sour cream Christmas cookies and raisin/date filled cookies on Saturday. I'll post a couple pics later.

Getting ready for some new ones this afternoon. I got 24 lemons cheap a week or so ago so am again going to tackle a lemon pie with the meringue and all. We'll see how that goes.

Next on the docket is one that I think someone mentioned here - a cinnamon pie. Never tried it before so that'll be interesting.

And last, just in case I screw both of those up going to do a couple of pumpkin pies. Then my limited holiday baking will be done.
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Post by aualum06 2018-12-24, 12:30

This year's version has to cool just took it off the heat

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Post by Other Teams Pursuing That 2018-12-24, 13:05

Brother is smoking beefs ribs today.
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Post by DWags 2018-12-24, 13:57

aualum06 wrote:This year's version has to cool just took it off the heat

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Wow! Nice.
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Post by pulling69 2018-12-24, 13:59

About to Method X another prime rib.
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Post by Guest 2018-12-24, 17:51

WBH? Just got this today - if you've got freezer space you'd have a treasure of meat to work with.

"All natural raised pork cut to your specifications and vacuum sealed. Buy by whole or half, going to Ebels on Jan 16 for processing. 100 deposit required to reserve yours, balance after hanging weights. $2.25 lb hanging weight plus processing. Lewis Farms of Elmira 989-619-3649"

$2.25 hanging weight is a fair price.
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Post by aualum06 2018-12-24, 17:56

DWags wrote:
aualum06 wrote:This year's version has to cool just took it off the heat

The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 22 Img_2023

Wow! Nice.

Amazingly good with the dark chocolate
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Post by Guest 2018-12-24, 18:07

aualum06 wrote:
DWags wrote:

Wow! Nice.

Amazingly good with the dark chocolate

Are you bagging and mailing samples for everyone??
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Post by pulling69 2018-12-24, 20:47

pulling69 wrote:About to Method X another prime rib.

So damn good, every damn time:

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The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 22 Img_3712

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Post by aualum06 2018-12-24, 21:02

LooseGoose wrote:
aualum06 wrote:

Amazingly good with the dark chocolate

Are you bagging and mailing samples for everyone??

Send prepaid return envelopes to mio
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Post by DWags 2018-12-24, 21:04

Well done. Way back in this thread I did this. I love method x. Looks great.
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Post by The Pantry 2018-12-24, 21:51

pulling69 wrote:
pulling69 wrote:About to Method X another prime rib.

So damn good, every damn time:

The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 22 Img_3710

The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 22 Img_3712

The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 22 Img_3711
Very, very nice. Never tried Method X.

As good as that looks, I'd like some smoke flavor. Can't do MX predictably in a smoker. Might have to experiment with some ideas.
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Post by Guest 2018-12-24, 22:15

pulling69 wrote:
pulling69 wrote:About to Method X another prime rib.

So damn good, every damn time:

The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 22 Img_3710

The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 22 Img_3712

The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 22 Img_3711
Yeah - that looks extremely tasty.
Anonymous
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