What did everyone cook today?
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Jonathon I only remember if I create a note and stick it in my pocket to remind me. Then, I have a chance.
zbigjeff said in What did everyone cook today?:
Jonathon I only remember if I create a note and stick it in my pocket to remind me. Then, I have a chance.
And then write yourself a note to remember to read the note in your pocket!
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zbigjeff I am terrible about taking before and after or action shots of cooking at home. I am really good at the BEFORE phots, everything else gets lost in the excitement.
Jonathon Been there; Done that! (Many, many times!)
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zbigjeff said in What did everyone cook today?:
Jonathon I only remember if I create a note and stick it in my pocket to remind me. Then, I have a chance.
And then write yourself a note to remember to read the note in your pocket!
processhead And hope you don’t have a hole in your pocket and lose the note.
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markzs I used gochugaru (Korean red pepper flakes), fresh garlic, fresh chives, shredded carrots and sea salt. I’m not a big fan of the fish sauce so I substitute soy sauce and rice vinegar. I grow my own Japanese cucumbers and have a bunch so this used up some. I cheated and bought the cabbage kimchi. I do make my own but didn’t have any Napa cabbage. There’s lots of recipes on line that are simple and fast. It’s just a matter of modifying for your individual taste.
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markzs I used gochugaru (Korean red pepper flakes), fresh garlic, fresh chives, shredded carrots and sea salt. I’m not a big fan of the fish sauce so I substitute soy sauce and rice vinegar. I grow my own Japanese cucumbers and have a bunch so this used up some. I cheated and bought the cabbage kimchi. I do make my own but didn’t have any Napa cabbage. There’s lots of recipes on line that are simple and fast. It’s just a matter of modifying for your individual taste.
wdaly I make sauerkraut, about fifty pounds a year, never attempted kimchi. younger sister wants me to make some for her. I have researched recipes on line and may attempt to make a small amount and have her try it and adjust from there.
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wdaly I make sauerkraut, about fifty pounds a year, never attempted kimchi. younger sister wants me to make some for her. I have researched recipes on line and may attempt to make a small amount and have her try it and adjust from there.
bocephus like kraut, it can be adjusted to your liking. There is no doubt you will come up with a great product.
“You never really die until you end up on the wall at a Cracker Barrel”
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bocephus like kraut, it can be adjusted to your liking. There is no doubt you will come up with a great product.
I kind of ad libbed dinner tonight cooking with my oldest son, but need to write it down. We made a Hunter’s Pie in the CI with 2 lbs of ground venison, carrots, onion, garlic, rosemary, red wine, tomatoe paste and chicken broth. Reduced it down and and topped with mashed potatoes mixed with an egg. Baked at 350 until brown on top. The side was green beans from the garden, seasoned with bacon, garlic, onion, and a little chicken broth. My lovely wife even approved, which is rare when it comes to venison.
“You never really die until you end up on the wall at a Cracker Barrel”
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I kind of ad libbed dinner tonight cooking with my oldest son, but need to write it down. We made a Hunter’s Pie in the CI with 2 lbs of ground venison, carrots, onion, garlic, rosemary, red wine, tomatoe paste and chicken broth. Reduced it down and and topped with mashed potatoes mixed with an egg. Baked at 350 until brown on top. The side was green beans from the garden, seasoned with bacon, garlic, onion, and a little chicken broth. My lovely wife even approved, which is rare when it comes to venison.
GWG8541 I like it. A perfect down home meal!!!
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I kind of ad libbed dinner tonight cooking with my oldest son, but need to write it down. We made a Hunter’s Pie in the CI with 2 lbs of ground venison, carrots, onion, garlic, rosemary, red wine, tomatoe paste and chicken broth. Reduced it down and and topped with mashed potatoes mixed with an egg. Baked at 350 until brown on top. The side was green beans from the garden, seasoned with bacon, garlic, onion, and a little chicken broth. My lovely wife even approved, which is rare when it comes to venison.
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Looks great, adlib is often the best, made the way you like.
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gus4416 it was really good. While we were eating dinner, I mentioned to my son that it would be interesting to finish it in the pellet grill next time. I don’t think a little smoke would hurt anything.
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I kind of ad libbed dinner tonight cooking with my oldest son, but need to write it down. We made a Hunter’s Pie in the CI with 2 lbs of ground venison, carrots, onion, garlic, rosemary, red wine, tomatoe paste and chicken broth. Reduced it down and and topped with mashed potatoes mixed with an egg. Baked at 350 until brown on top. The side was green beans from the garden, seasoned with bacon, garlic, onion, and a little chicken broth. My lovely wife even approved, which is rare when it comes to venison.
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zbigjeff yep, we just call it hunters pie. You can use any wild game for it. Deer does a good job though.
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I kind of ad libbed dinner tonight cooking with my oldest son, but need to write it down. We made a Hunter’s Pie in the CI with 2 lbs of ground venison, carrots, onion, garlic, rosemary, red wine, tomatoe paste and chicken broth. Reduced it down and and topped with mashed potatoes mixed with an egg. Baked at 350 until brown on top. The side was green beans from the garden, seasoned with bacon, garlic, onion, and a little chicken broth. My lovely wife even approved, which is rare when it comes to venison.
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I kind of ad libbed dinner tonight cooking with my oldest son, but need to write it down. We made a Hunter’s Pie in the CI with 2 lbs of ground venison, carrots, onion, garlic, rosemary, red wine, tomatoe paste and chicken broth. Reduced it down and and topped with mashed potatoes mixed with an egg. Baked at 350 until brown on top. The side was green beans from the garden, seasoned with bacon, garlic, onion, and a little chicken broth. My lovely wife even approved, which is rare when it comes to venison.
GWG8541 Wish I could give you a Double Up!
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Ribeye night since the wife actually had to go to the office today. Had some homemade mashed baby reds with it and broccoli. By the time I remembered to take the after photo, the leftover steak was in the fridge. Guess it was more important to make sure momma was feed on time since I don’t want to be fired as the cook and have to go back to work.
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Ribeye night since the wife actually had to go to the office today. Had some homemade mashed baby reds with it and broccoli. By the time I remembered to take the after photo, the leftover steak was in the fridge. Guess it was more important to make sure momma was feed on time since I don’t want to be fired as the cook and have to go back to work.
johnsbrewhouse hard to beat a good ribeye if you ask me. I love this time of year, just go out to the garden and dig a hill of taters, dont get much more fresh than that
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You are not alone. There is another thread on the problems some of us have in remembering to get “after” photos.
Edit: Actually not a different thread. It is in this thread.
Another thing I need to write myself a note on. -
kyle RIbeye is the best cut in my opinion, especially when it is from the middle and it has a nice chunky cap!
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I kind of ad libbed dinner tonight cooking with my oldest son, but need to write it down. We made a Hunter’s Pie in the CI with 2 lbs of ground venison, carrots, onion, garlic, rosemary, red wine, tomatoe paste and chicken broth. Reduced it down and and topped with mashed potatoes mixed with an egg. Baked at 350 until brown on top. The side was green beans from the garden, seasoned with bacon, garlic, onion, and a little chicken broth. My lovely wife even approved, which is rare when it comes to venison.
GWG8541 - Looks great
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