What did everyone cook today?
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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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A very helpful gentleman friend of mine from here lent me some major pointers to make an “Elixir of Life” like V8, home brewed style.
Still got to run it through the juicer then process.
After I ran it through .@dennyo looks great. I hope it’s as good as it looks.
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Air fried eggplant inspired by processhead’s post.
And crockpot chicken and dumplings.
Surg mercy those dumplings look awesome.
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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 those look great. I’m glad you figured out the problem. That helps us all. Maybe you should been a detective. Congrats and thanks for sharing.
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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 looks awesome as usual
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Hurricane Nicholas chicken & andouille gumbo. Started ‘er with the lights off but it’s all good now.
jh4_htx Glad to hear the lights came back on so we could see that delicious looking Middle of The Winter, in the middle of the Summer, Gumbo you got there.
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Well, I did get to those bacon wraps last weekend.
Twin grills?
A couple of dogs for the young grands.Awesome!
PapaSop that’s a lot of fine eating right there.
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cdavis Somehow Charlie I think that you know, ; ; !
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
@dennyo ours was the best ever. I told her no more changes but I bet that doesn’t happen.
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I had 6 lbs of maders and ratioed the rest accordingly. I added extra spinach and parsley.
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jh4_htx Glad to hear the lights came back on so we could see that delicious looking Middle of The Winter, in the middle of the Summer, Gumbo you got there.
For a bayou boy like me, any day that doesn’t reach 90F may as well be winter!! -
Hurricane Nicholas chicken & andouille gumbo. Started ‘er with the lights off but it’s all good now.
jh4_htx Yep, don’t let something like the lights stop YOU. Glad you were turning a bad situation into a positive outcome. The only people in the north who know how to make gumbo (at restaurants) are the one’s who come from the south. The others just don’t know how to get that brown roux dark enough on a consistent basis. Keep it up.
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