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

[DWags]

Chocolate creame would be gone tonight at the Wags house. Looks great.

[Guest]

Chocolate creame would be gone tonight at the Wags house. Looks great.

I'll try to remember to get a pic tomorrow once I add the whipped cream. ;-)

[WhiteBoyHatcher]

I'll take the blueberry please.

I have a butterflied 23 lb bird in the brine. I will probably pull it out later and let it dry in the fridge overnight. I am currently making a giblet gravy without drippings. Taking the trailer over to my parents in the morning and I will cook over there and drink some Fresh Squeezed while I do so.

[DWags]

Chocolate creame would be gone tonight at the Wags house. Looks great.

I'll try to remember to get a pic tomorrow once I add the whipped cream. ;-)

Do you need to put the creame on then cut it, or does the creame bead to set?

[Guest]

I'll try to remember to get a pic tomorrow once I add the whipped cream. ;-)

Do you need to put the creame on then cut it, or does the creame bead to set?

the whipped cream I just add and cut it.....my sister (who requested the pie) likes it better than meringue

Just averted a disaster......lol....I let my 3yr old grandson lick the spatula earlier and I guess he liked the
chocolate. Snuck into the kitchen and did this.....



Luckily I had a little bowl of extra filling stashed away in the fridge I can use for repairs.

[DWags]

Lol. Perfect. Great picture for when he’s older.

[Guest]

I'll take the blueberry please.

I have a butterflied 23 lb bird in the brine. I will probably pull it out later and let it dry in the fridge overnight. I am currently making a giblet gravy without drippings. Taking the trailer over to my parents in the morning and I will cook over there and drink some Fresh Squeezed while I do so.

I keep trying to give pies away...;-)....someday.

I don't have an especially big crowd tomorrow - only 14 people - so it'll be less hectic than usual.

Are you smoking the bird? How long does that take?

[Guest]

Lol. Perfect. Great picture for when he’s older.

My daughter has pics of his hands/face - he's not a skilled thief.

[The Pantry]

I'll take the blueberry please.

I have a butterflied 23 lb bird in the brine. I will probably pull it out later and let it dry in the fridge overnight. I am currently making a giblet gravy without drippings. Taking the trailer over to my parents in the morning and I will cook over there and drink some Fresh Squeezed while I do so.

First thought "that's a big bird to spatchcock" but makes sense with your trailer cook space.  Pecan chunks? Please post pics.

Kids are all on a cruise with the ex so shit-canned the idea of doing a turkey this year.   Doing 2# of king crab legs instead.  Completely forgot about them until putting the company turkey in the freezer on Monday.

[Guest]

I'll take the blueberry please.

I have a butterflied 23 lb bird in the brine. I will probably pull it out later and let it dry in the fridge overnight. I am currently making a giblet gravy without drippings. Taking the trailer over to my parents in the morning and I will cook over there and drink some Fresh Squeezed while I do so.

First thought "that's a big bird to spatchcock" but makes sense with your trailer cook space.  Pecan chunks? Please post pics.

Kids are all on a cruise with the ex so shit-canned the idea of doing a turkey this year.   Doing 2# of king crab legs instead.  Completely forgot about them until putting the company turkey in the freezer on Monday.

I used to prep Crab legs at the Pretzel Bell - 40# cases at a time. I hated all the people that came in for the special.

[The Pantry]

First thought "that's a big bird to spatchcock" but makes sense with your trailer cook space.  Pecan chunks? Please post pics.

Kids are all on a cruise with the ex so shit-canned the idea of doing a turkey this year.   Doing 2# of king crab legs instead.  Completely forgot about them until putting the company turkey in the freezer on Monday.

I used to prep Crab legs at the Pretzel Bell - 40# cases at a time. I hated all the people that came in for the special.

Went there a couple times but never for a crab leg special. Best food near South Complex.

[WhiteBoyHatcher]

I will let the temps soar. Probably put it on around 200 and expect it to be 400+ by the time I'm done. It should take probably 2.5-3 hours. I'm not going to use any wood actually. Just stubbs briqs. The smoke can be overpowering for the kids and those not used to it.

[The Pantry]

Pecan smells as heavenly as cherry but is much lighter in flavor. Absolutely perfect for poultry, IMO. If I had any right now I'd offer you a couple chunks. Home Depot usually sells it in chunks.

[Guest]

Some cut pie pics....stellar photography as usual.

Blackberry


Chocolate Cream


Blueberry

[Guest]

I don't know if any of you ever watched the Great British Baking show but the American version premiered on ABC at 9pm - 2nd hour is just starting.

On that note....some oatmeal raisin cookies from last week:

[Guest]

Traveling to the metropolis of Bay City tomorrow or Thursday so was checking to see what Kroger had on special......pretty good deal if you want something different for Christmas - Bone In RibEye roast for $6.99#, if you want more traditional they're selling their spiral sliced hams for $0.97# - both good deals.

[WhiteBoyHatcher]

What is the grade of the rib roast? Choice? Not a bad deal.

[steveschneider]

I bought an InstantPot earlier this month. Been making chicken vindaloo in the thing that is to die for. Makes the kitchen smell incredible when I take the lid off.

Made a southern French dish in there that involves white beans, 3lbs of pork butt (a rare occassion where I cooked up pork and it was delicious), white whine, fennel, garlic, and all sorts of other pieces of goodness.

Also, I made a proper shepherd's pie this weekend. Spent two hours prepping it and it was the bomb.

Now that I own a house I'm way into cooking these days.

Goose, that blueberry pie you made looks incredible!!!!

[Guest]

What is the grade of the rib roast? Choice? Not a bad deal.

Just checked and it says choice in the ad. We're doing a "just my kids" dinner here on Christmas day, how may #'s per person on a bone in roast?

[Guest]

I bought an InstantPot earlier this month. Been making chicken vindaloo in the thing that is to die for. Makes the kitchen smell incredible when I take the lid off.

Made a southern French dish in there that involves white beans, 3lbs of pork butt (a rare occassion where I cooked up pork and it was delicious), white whine, fennel, garlic, and all sorts of other pieces of goodness.

Also, I made a proper shepherd's pie this weekend. Spent two hours prepping it and it was the bomb.

Now that I own a house I'm way into cooking these days.

Goose, that blueberry pie you made looks incredible!!!!

Thanks Steve!  As WBH will tell you, pies are pretty simple to make.   You should try a few because they do impress people.  '-)

I've eyeballed those InstaPots more than once but never bought one. Tell me more about the Vindaloo?

[steveschneider]

I bought an InstantPot earlier this month. Been making chicken vindaloo in the thing that is to die for. Makes the kitchen smell incredible when I take the lid off.

Made a southern French dish in there that involves white beans, 3lbs of pork butt (a rare occassion where I cooked up pork and it was delicious), white whine, fennel, garlic, and all sorts of other pieces of goodness.

Also, I made a proper shepherd's pie this weekend. Spent two hours prepping it and it was the bomb.

Now that I own a house I'm way into cooking these days.

Goose, that blueberry pie you made looks incredible!!!!

Thanks Steve!  As WBH will tell you, pies are pretty simple to make.   You should try a few because they do impress people.  '-)

I've eyeballed those InstaPots more than once but never bought one. Tell me more about the Vindaloo?

Yeah, that's a great idea. Do you have a crust recipe you recommend?

This is the vindaloo recipe I've been making -

http://garammasalakitchen.com/chicken-vindaloo-in-instant-pot

If you like Indian food at all I recommend it. I approximate chili powder for the dried chilis, as my grocery store doesn't have any. We make it in the the instant pot then put the vindaloo on the burner, clean out the pot and make 2 cups of jasmati rice. I love it. Paired up with a good beer to take the heat off it's amazing. It does have a little bit of heat to it, but this recipe is nothing like the stuff in the restaurant.

I bought the Instantpot to make better rice and steam dried beans. The rice blows away anything I could make on the stove top. I'm probably going to try to make some yogurt with it soon.

[Guest]

Yeah, that's a great idea. Do you have a crust recipe you recommend?

I had a rice cooker but my daughter swiped it, I really didn't use it enough. I know the instapots do a lot more. I'm sure if you can make yogurt in them you could make kefir, I used to love that when I could buy it from Calders.

I switched off using Lard since I'm not making as many pies lately. If you don't use the lard quickly enough it can turn a bit. I've gotten pretty lax in my old age and use this general recipe:

5C Flour
2C room temperature Butter

Old school you would cut those together with a pastry blender. I just throw them into my stand mixer and let it go on 2 or 3 for a while.

Once those are kind of blended

Add 2 Eggs
1 Tbs Sugar

1/2 C room temp water

Once the eggs are mixed in drizzle the water in, the dough will get damp - don't let it get wet.

Stop, roll it into a ball between base/soft ball size.
Flop it on some flour covered surface
Smash it flat to an inch of so, then start rolling.

When you get it large enough for your pie pan, fold it in half.

Put your pie pan next to it, unfold it over the pan then drag it into place.

This is enough crust for 4-5 crusts - so 2 fruit pies or 4 pies with bottom crust only.

[steveschneider]

Yeah, that's a great idea. Do you have a crust recipe you recommend?

I had a rice cooker but my daughter swiped it, I really didn't use it enough. I know the instapots do a lot more. I'm sure if you can make yogurt in them you could make kefir, I used to love that when I could buy it from Calders.

I switched off using Lard since I'm not making as many pies lately. If you don't use the lard quickly enough it can turn a bit. I've gotten pretty lax in my old age and use this general recipe:

5C Flour
2C room temperature Butter

Old school you would cut those together with a pastry blender. I just throw them into my stand mixer and let it go on 2 or 3 for a while.

Once those are kind of blended

Add 2 Eggs
1 Tbs Sugar

1/2 C room temp water

Once the eggs are mixed in drizzle the water in, the dough will get damp - don't let it get wet.

Stop, roll it into a ball between base/soft ball size.
Flop it on some flour covered surface
Smash it flat to an inch of so, then start rolling.

When you get it large enough for your pie pan, fold it in half.

Put your pie pan next to it, unfold it over the pan then drag it into place.

This is enough crust for 4-5 crusts - so 2 fruit pies or 4 pies with bottom crust only.

Great post. I’ll make a pie and post a pic. Probably do so in the next 3 weeks. Traveling this weekend and the holiday will keep me out of the kitchen.

Meant to post above I add one diced potato to the pot for the vindaloo.

[WhiteBoyHatcher]

What is the grade of the rib roast? Choice? Not a bad deal.

Just checked and it says choice in the ad. We're doing a "just my kids" dinner here on Christmas day, how may #'s per person on a bone in roast?

how many adults? kids? ages?

[Guest]

Great post. I’ll make a pie and post a pic. Probably do so in the next 3 weeks. Traveling this weekend and the holiday will keep me out of the kitchen.

Meant to post above I add one diced potato to the pot for the vindaloo.

You can find filling recipes all over the 'net but if you're using fruit like blueberries - I use a quart of berries, a cup of sugar and 3-4 Tbs of flour. Mix the flour and sugar then mix that into the berries. The flour thickens things up a bit. I know Kroger has Blueberries this week 2 pints for $4 so they're getting new ones in from somewhere.

Make sure you slit your top crust 4-5 times to vent it. Takes 45-60 minutes to cook up brown.

[pulling69]

Traveling to the metropolis of Bay City tomorrow or Thursday so was checking to see what Kroger had on special......pretty good deal if you want something different for Christmas - Bone In RibEye roast for $6.99#, if you want more traditional they're selling their spiral sliced hams for $0.97# - both good deals.

Method X that rib roast.

[DWags]

Can we talk about deep frying a prime rib or will you hate me. I’ve been watching some video and think I’m ready to try it.

[WhiteBoyHatcher]

I wasn't about to save the entire carcass but when I cut the back bone out of my turkey this year to butterfly it for cooking, I saved it and froze it. I decided to thaw it out a couple of days ago so I could make soup. It turned out really good.

I simmered it for about 2.5 hours in about 5-6 quarts of water with a yellow onion, some garlic, some thyme, rosemary, couple of bay leaves, whole black peppercorns, celery and carrot sticks and some salt.

On the side I made about 1 cup of barley and a cup of long grain wild rice. Strained the broth and picked the meat out of the back bone and back into the broth. Added some diced carrots from a can, fresh celery, the barley and the rice. I had to add a bit more salt and pepper to taste but it was a pretty big hit.

[DWags]

Looks and sounds great.

[Guest]

No pictures today unless someone really needs to see them.....but just got done with 6 dozen of my Grandma's Christmas Iced Sugar cookies and 4 dozen Chocolate Chip cookies. Tomorrow is filled cookies, fruit cakes, Strawberry Rhubarb pie, Blueberry pie and custard pies. The old kitchenaid is getting a workout.

[Floyd Robertson]

No pictures today unless someone really needs to see them.....but just got done with 6 dozen of my Grandma's Christmas Iced Sugar cookies and 4 dozen Chocolate Chip cookies. Tomorrow is filled cookies, fruit cakes, Strawberry Rhubarb pie, Blueberry pie and custard pies. The old kitchenaid is getting a workout.

Solid effort today.

What I mean is, I could never.

[aualum06]

Made some fudge today, only second time ever. Think it went better. Pork roast in the smoker.

[Guest]

Made some fudge today, only second time ever. Think it went better. Pork roast in the smoker.

Did the recipe use marshmallow creme?

I'm making Peanut Butter fudge tomorrow, I've used a recipe with marshmallow creme. It's fairly easy and tastes good. So rich that it's really a once a year thing.

[Guest]

Found a pic from last year....

[aualum06]

Made some fudge today, only second time ever. Think it went better. Pork roast in the smoker.

Did the recipe use marshmallow creme?

I'm making Peanut Butter fudge tomorrow, I've used a recipe with marshmallow creme. It's fairly easy and tastes good. So rich that it's really a once a year thing.

Yes I use marshmallow cream and that is the worst stuff ever to fricken deal with it's sticky as hell. Easy recipe and make it in about 10 minutes.

[DWags]

Made some fudge today, only second time ever. Think it went better. Pork roast in the smoker.

Nice.  Looks great

[WhiteBoyHatcher]

Working on this tonight.

[WhiteBoyHatcher]

Loose, the dough was very sticky on me. It's just flour, cold butter chunks, a little bit of sugar and salt and cold water. When I did this a couple of times last year I didn't have this issue. Did I use too much water or was it because I was rolling it out on top of the running dishwasher?

[SeeRockCity]

Have a 4 bone rib roast ready to go and a green egg standing by.  What should I do with it?

[WhiteBoyHatcher]

The best method I have found (and I've done a ton of experimenting) is the serious eats method. You want to maximize the pink area - no grey around the exterior. Pink to the edges.

Cook it as low and slow as possible until it's about 10-15 degrees less than your desired serving temp. Pull it. Wrap it. Rest it for at least an hour. Blast it at 450-500 for 15 minutes before you serve it to get a good crust.

[Sponsored content]