What did everyone cook today?
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Love loaded baked potatoes, they are a meal in them selves.
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Cured an smoked a couple goose breast.
If the women don’t find you handsome they should at least find you handy.
Red Green -
Cured an smoked a couple goose breast.
sjhuntingfool I can only imagine what that might taste like & it is very good. I never even thought of doing that when I used to hunt them regularly over 20 years ago, but it sounds great!
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Chicken pineapple sausage success! One seasoned with Sweet teriyaki jerky seasoning plus canned pineapple a and the other with Hawaiian sausage seasoning and canned pineapple. Had both tonight for dinner with some diced chile cheese cornbread. The links were a whole lot different than the patties I made from the tube left overs, much better. I’ll continue to use the mechanically separated chicken, it’s cheap at Restaurant Depot, $1 lb. !
johnsbrewhouse Looks great. I mix it with 30% pork for flavor. Watch out for the 5% sodium solution added in the processing. Ck the label on the tube. Bet it tastes as good as it looks. I agree with the processed chicken being the better deal. Tried to debone a few chickens once. Best I can describe the results… looked like road kill by an 18 wheeler… 2 days old.
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johnsbrewhouse Looks great. I mix it with 30% pork for flavor. Watch out for the 5% sodium solution added in the processing. Ck the label on the tube. Bet it tastes as good as it looks. I agree with the processed chicken being the better deal. Tried to debone a few chickens once. Best I can describe the results… looked like road kill by an 18 wheeler… 2 days old.
JoeB I just deboned 10 lbs of chicken quarters today, they were $ .69 lb… Not sure the added labor is worth the savings. It certainly does look like a mangled mess when you get done. The MSC had no sodium solution added. I talked to the people at restaurant depot and they told me nobody really buys the stuff. I can see why, they keep it with the frozen pizza products rather than the chicken.
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Grimpuppy Awesome! Is that andouille sausage in the mix? Sorry, i just read your description… My bad
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JoeB I just deboned 10 lbs of chicken quarters today, they were $ .69 lb… Not sure the added labor is worth the savings. It certainly does look like a mangled mess when you get done. The MSC had no sodium solution added. I talked to the people at restaurant depot and they told me nobody really buys the stuff. I can see why, they keep it with the frozen pizza products rather than the chicken.
johnsbrewhouse Gee, the tubes i was getting fm RD had it on the fda label stated “5% used in processing” I agree, you have to hunt the stuff down
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RedJim64 they look good
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JoeB I just deboned 10 lbs of chicken quarters today, they were $ .69 lb… Not sure the added labor is worth the savings. It certainly does look like a mangled mess when you get done. The MSC had no sodium solution added. I talked to the people at restaurant depot and they told me nobody really buys the stuff. I can see why, they keep it with the frozen pizza products rather than the chicken.
johnsbrewhouse OK i was confused… Happens often. Was not referring to MSG, i was referring to a 5% salt solution that could over salt your batch. Cheers!
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Sous vide bone in ribeye and cast iron potatoes. Sous vide’d at 115 for two hours then into a hot cast iron pan for 1:30 a side.
Tex_77 that ribeye is just how I like it! Spuds look good too!
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johnsbrewhouse OK i was confused… Happens often. Was not referring to MSG, i was referring to a 5% salt solution that could over salt your batch. Cheers!
JoeB MCS=Mechanically Separated Chicken, no confusion. Most all processed chicken has salt solution added. I take that into account when I process. The 5% generally doesn’t effect much unless I go and brine a chicken, then I have to watch it.
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Cured an smoked a couple goose breast.
sjhuntingfool Wow, that looks fantastic. Great job.
Please tell us how you cured it.
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Grimpuppy Awesome! Is that andouille sausage in the mix? Sorry, i just read your description… My bad
JoeB I usually use andouille but I was pretty proud of my kielbasa I made so I wanted to use it.
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sjhuntingfool Wow, that looks fantastic. Great job.
Please tell us how you cured it.
Chef I used dry rub bacon cure then I gave it a coat with some brown sugar and black pepper.
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Hurricane Nicholas chicken & andouille gumbo. Started ‘er with the lights off but it’s all good now.
jh4_htx You must be from Louisiana. People there never let a hurricane go to waste.
Gumbo looks great.
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jh4_htx You must be from Louisiana. People there never let a hurricane go to waste.
Gumbo looks great.
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jh4_htx I’ve lived in Texas way more years than Louisiana, but can’t get Louisiana’s food out of my system There is a way of cooking and a seasoning profile that people universally love.
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jh4_htx I’ve lived in Texas way more years than Louisiana, but can’t get Louisiana’s food out of my system There is a way of cooking and a seasoning profile that people universally love.
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