What did everyone cook today?
-
I did a baked in foil salmon fillet with with a cauliflower risotto side dish. Let me say that there is no way to make cauliflower taste like risotto. It was okay, but risotto it was not. Getting ready to start week three of my wife’s/our new eating program.
-
I did a baked in foil salmon fillet with with a cauliflower risotto side dish. Let me say that there is no way to make cauliflower taste like risotto. It was okay, but risotto it was not. Getting ready to start week three of my wife’s/our new eating program.
-
Steven Winscot Those look amazing. I’m smoking two birds tomorrow. I hope they look at least half as good as those two.
Jonesy Don’t forget to post a pic.
-
Steven Winscot Looks pretty darn good.
YooperDog Thanks!
-
Steven Winscot Those look amazing. I’m smoking two birds tomorrow. I hope they look at least half as good as those two.
Jonesy Thanks, Back in the day some of my smoked birds made it to Washington DC in gift boxes. If you are wanting to get the Jeweled look use Waltons Poly Netting, spin it until it’s tight and knot it as close to the bird as possible.
-
Steven Winscot Looks pretty darn good.
-
Steven Winscot Those look amazing. I’m smoking two birds tomorrow. I hope they look at least half as good as those two.
-
YooperDog Yea, I’ve been working on getting the riced cauliflower to look like it resides in a sauce without making it unhealthy. Haven’t cracked to code either.
-
Joe Hell yeah, I cooked it down to ‘absorb’ the moisture. Texture and flavor was all off, trying to keep it Keto, don’t think I will try it that way again.
-
Joe Hell YooperDog Riced Cauliflower being too wet: I’ve “toasted” it like vermicelli before adding other items like chicken stock to obtain a risotto type consistency. “Toasting” gets it closer to a good mouth feel. But, maybe, I didn’t “toast” it long enough. We will crack the “code”. Note: I’ve discovered that you can get the consistency of rice with a short saute. Too long and it will get mushy. There’s a fine line. Cauliflower does not “absorb” liquid anything like rice. Adding in herbs, ginger and garlic only coats the product for a better taste profile. In addition, storing leftovers of it will only make it nasty soft and will start to have that “smell”. So, only making what you will eat is the key here.
-
JoeB its a Sam’s club purchase from years ago. I believe it was branded as a “Emeril” fryer (the chef). I put it on the stove so its directly underneath the kitchen vent, which works out well. Yes its fairly low maintenance. After the oil cools, you turn the knob on the front and the oil self stores in the bottom of the unit. The frying pot removes and can be placed in the dishwasher, although I hand wash. Its the first plug in I’ve owned, and we don’t fry allot, but I’m glad I bought it.
GWG8541 Thanks for the info… Think I’ll pass on that one
-
Jonesy Beautiful! Love that smoker, you have got a real winner there.
-
Jonesy looks like you have some good table fare there.
-
This recipe passed down 8 decades that i know of… This is the way it was given to me by a Great Aunt 60yrs ago. . . . . Joe
JoeB Passed it on to 3 Polak buds and it got them talking about stuff they ate while growing up and bingo. You hit a hot spot on their radar. Two are making it this weekend. Nostalgia hits a home run. They attacked me nicely saying: Where does a Slovenian find out about our heritage recipes? I just told them that I know some Polaks on the Walton site. We all thought it was great. We shall see what the outcome is shortly.
-
JoeB Passed it on to 3 Polak buds and it got them talking about stuff they ate while growing up and bingo. You hit a hot spot on their radar. Two are making it this weekend. Nostalgia hits a home run. They attacked me nicely saying: Where does a Slovenian find out about our heritage recipes? I just told them that I know some Polaks on the Walton site. We all thought it was great. We shall see what the outcome is shortly.
zbigjeff happy it brings back memories. My Great Aunt was very protective of her recipes. I’ve made this many, many times over the years. Variation is to smoke and add fresh onions garlic & celery for crunch. Cheers
-
zbigjeff happy it brings back memories. My Great Aunt was very protective of her recipes. I’ve made this many, many times over the years. Variation is to smoke and add fresh onions garlic & celery for crunch. Cheers
JoeB So we don’t mess it up. On your variation, do you smoke it at 225 (instead of oven)? And when do you add in the fresh onions, garlic and celery?
-
JoeB So we don’t mess it up. On your variation, do you smoke it at 225 (instead of oven)? And when do you add in the fresh onions, garlic and celery?
zbigjeff yes, and stir once. I sometimes grill it w/ indirect heat. Hood closed. You really have to go out of your way to screw it up. Use disposable pan. Cheers
-
zbigjeff yes, and stir once. I sometimes grill it w/ indirect heat. Hood closed. You really have to go out of your way to screw it up. Use disposable pan. Cheers
JoeB OK! So when do you add in the fresh onions, garlic and celery? I would imagine after it’s done cooking.
Two 20 lb. turkeys smoked today. Spent 8 hours getting to 165ºF.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
