What did everyone cook today?
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twilliams I get that from people from time to time of I should open up a place, this and that. The one thing is I don’t want to stop enjoying cooking as a hobby. Plus not working on the weekends along with long hours is also what I think about. In regards to MasterChef, I actually haven’t watched that show, I will look out for it. I do know some about cooking but it’s still very limited to what all is out there.
My local grocer H-E-B every year does a contest where you submit a video of your sauce, etc. and they pick a handful of people to showcase whatever they made in the store. For some it took off for them and others it hasn’t. I was going to submit something this past year but time go away from me and I didn’t do it.
HerbcoFood I will have to agree with you there about cooking. I have a younger brother who is an executive chef who is on the burn out track. He is often scheduled for time off but is more often than not called in to help put out fires. He is constantly dealing with budgets, personnel issues and answering reviews. He does cook and develop menu items but not as much as he had done in the past. While he still has passion for cooking he is dying from a 1000 paper cuts.
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Crockpotted some chicken breasts yesterday morning for last nights supper. Pulled the chicken and mixed up a verde & blackbean pulled-chicken filling. Honeydew from the garden!
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My wife says I’m a really good cook, after seeing this thread for months I have come to the realization that I don’t know jack ****. I wouldn’t even know where to begin.
twilliams If your wife likes your cooking, then you are a good cook. One does not need to be fancy to be good. Some of the best meals I’ve had were just simple good homecooked meals.
With your background, bet you that with a little research, you could cook anything.
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HerbcoFood I will have to agree with you there about cooking. I have a younger brother who is an executive chef who is on the burn out track. He is often scheduled for time off but is more often than not called in to help put out fires. He is constantly dealing with budgets, personnel issues and answering reviews. He does cook and develop menu items but not as much as he had done in the past. While he still has passion for cooking he is dying from a 1000 paper cuts.
YooperDog I would be the first to say that running a restaurant is one of the hardest things I ever did. It gets tougher each year balancing budgets and quality. Labor issues are even more difficult. I am so much more enjoying small farmer markets, pop up meals, and cooking for friends and small special events.
Given that, I still would love to do an event for 5000 before I move on.
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I bought a few pork butts to make some brats and breakfast sausage. Life got in the way and they were approaching the sell by date, so in the smoker they went. I ended up with nearly 8 lbs of pulled meat that is awesome on its own. I just threw together SPG and some brown sugar as the rub and sprayed occasionally with apple juice. The fat cap in the pics were not splits from the heat, but they tore when I moved them for a final spritz of apple juice. What was a last minute smoke ended up some of the best pulled pork I’ve ever done. I gifted about half and will vac packed and freeze the rest.
GWG8541 Mouth watering over the pulled pork. I need to smoke some next week.
Just wondering, do you fine that spritzing helps with moisture or flavor. I never compared with or without.
Love to see people that enjoy gifting to friends. I find that blessing others is a great joy to me. I think that everyone should be given at least one blessing a day!.
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I bought a few pork butts to make some brats and breakfast sausage. Life got in the way and they were approaching the sell by date, so in the smoker they went. I ended up with nearly 8 lbs of pulled meat that is awesome on its own. I just threw together SPG and some brown sugar as the rub and sprayed occasionally with apple juice. The fat cap in the pics were not splits from the heat, but they tore when I moved them for a final spritz of apple juice. What was a last minute smoke ended up some of the best pulled pork I’ve ever done. I gifted about half and will vac packed and freeze the rest.
GWG8541 look so good
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Crockpotted some chicken breasts yesterday morning for last nights supper. Pulled the chicken and mixed up a verde & blackbean pulled-chicken filling. Honeydew from the garden!
@matt-westerhaus looks great.
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GWG8541 Mouth watering over the pulled pork. I need to smoke some next week.
Just wondering, do you fine that spritzing helps with moisture or flavor. I never compared with or without.
Love to see people that enjoy gifting to friends. I find that blessing others is a great joy to me. I think that everyone should be given at least one blessing a day!.
Chef I think the spritzing may help some with the moisture when the sugars start glazing, but mostly its the flavor. I used a few cups of apple juice, a tbsp of apple cider vinegar and a few dashes of Worcestershire.
“You never really die until you end up on the wall at a Cracker Barrel”
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Chef I think the spritzing may help some with the moisture when the sugars start glazing, but mostly its the flavor. I used a few cups of apple juice, a tbsp of apple cider vinegar and a few dashes of Worcestershire.
My son wanted me to try a Vietnamese sandwich called a Banh-mi. I had some boneless skinless chicken breast that needed to be used and he said it will work. This was my first time making and eating the sandwich. Apparently it is traditionally made with pork, but any protein works. We marinaded it for 50 minutes with a homemade mix of hoisin sauce, ketchup, honey, soy sauce, garlic and Chinese 5 spice.
We cooked the chicken on the outdoor griddle. The sandwich was done on a French sub roll topped with homemade pickled Diakon radish and carrot, slice cucumbers and cilantro. Its a great sandwich to use some of the great things coming in from the garden. There are a lot of flavors and textures and they were delicious together.
“You never really die until you end up on the wall at a Cracker Barrel”
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one thing to Rember is that there are different blends of 5 spice powder depending on the area of origin
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My son wanted me to try a Vietnamese sandwich called a Banh-mi. I had some boneless skinless chicken breast that needed to be used and he said it will work. This was my first time making and eating the sandwich. Apparently it is traditionally made with pork, but any protein works. We marinaded it for 50 minutes with a homemade mix of hoisin sauce, ketchup, honey, soy sauce, garlic and Chinese 5 spice.
We cooked the chicken on the outdoor griddle. The sandwich was done on a French sub roll topped with homemade pickled Diakon radish and carrot, slice cucumbers and cilantro. Its a great sandwich to use some of the great things coming in from the garden. There are a lot of flavors and textures and they were delicious together.
GWG8541 looks great. I used to grab these from an Asian grocery store where I used to live. Tasty and somewhat refreshing in a weird way. Probably the pickled radish and fresh cilantro.
“A smooth sea never made a skilled sailor.”
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GWG8541 looks great. I used to grab these from an Asian grocery store where I used to live. Tasty and somewhat refreshing in a weird way. Probably the pickled radish and fresh cilantro.
Surg i agree, it was a nice refreshing taste for a sandwich. It normally has some type of hot pepper on it also. Ileft the pepper off, but my son sliced a hot banana pepper from the garden for his.
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My son wanted me to try a Vietnamese sandwich called a Banh-mi. I had some boneless skinless chicken breast that needed to be used and he said it will work. This was my first time making and eating the sandwich. Apparently it is traditionally made with pork, but any protein works. We marinaded it for 50 minutes with a homemade mix of hoisin sauce, ketchup, honey, soy sauce, garlic and Chinese 5 spice.
We cooked the chicken on the outdoor griddle. The sandwich was done on a French sub roll topped with homemade pickled Diakon radish and carrot, slice cucumbers and cilantro. Its a great sandwich to use some of the great things coming in from the garden. There are a lot of flavors and textures and they were delicious together.
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My son wanted me to try a Vietnamese sandwich called a Banh-mi. I had some boneless skinless chicken breast that needed to be used and he said it will work. This was my first time making and eating the sandwich. Apparently it is traditionally made with pork, but any protein works. We marinaded it for 50 minutes with a homemade mix of hoisin sauce, ketchup, honey, soy sauce, garlic and Chinese 5 spice.
We cooked the chicken on the outdoor griddle. The sandwich was done on a French sub roll topped with homemade pickled Diakon radish and carrot, slice cucumbers and cilantro. Its a great sandwich to use some of the great things coming in from the garden. There are a lot of flavors and textures and they were delicious together.
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Pivodog that looks delicious.
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My son wanted me to try a Vietnamese sandwich called a Banh-mi. I had some boneless skinless chicken breast that needed to be used and he said it will work. This was my first time making and eating the sandwich. Apparently it is traditionally made with pork, but any protein works. We marinaded it for 50 minutes with a homemade mix of hoisin sauce, ketchup, honey, soy sauce, garlic and Chinese 5 spice.
We cooked the chicken on the outdoor griddle. The sandwich was done on a French sub roll topped with homemade pickled Diakon radish and carrot, slice cucumbers and cilantro. Its a great sandwich to use some of the great things coming in from the garden. There are a lot of flavors and textures and they were delicious together.
GWG8541 looks awesome
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GWG8541 lots of Vietnamese shops here in Houston, we call it banh mi.
Looks like you did it right!
jh4_htx Thanks, It is Banh Mi. The hazards of typing with your thumbs.
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