What did everyone cook today?
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ND Mike We have as alot of carry ins (pot lucks) around here. Tater tot casserole is a popular dish. So many varieties. Never had a bad one!
wdaly yeah…I make tater tot hotdish quite a few times in the winter.
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ND Mike I hadn’t had it in quite a few years, but now that I do most of the shopping, I saw the tater tots and that is what got me going on the hot dish again.
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wdaly Actually fried them. Haven’t done that for a long time. Next time, I will bake and compare the outcome.
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zbigjeff I coat them and pan fry them in oil. Usually I pre cook the taters in the microwave so they dont take so long to fry. I take them out of the microwave, let them cool, then slice them. I do this all the time now with shore lunch breading and they turn out great
kyle Thanks for the heads up on your process.
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Cabbage stew is going down tonight, I had some left over pork shoulder from making pan sausage a few weeks ago, not pictured stewed tomatoes. I am thinking maybe putting this over rice tonight?
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Cabbage stew is going down tonight, I had some left over pork shoulder from making pan sausage a few weeks ago, not pictured stewed tomatoes. I am thinking maybe putting this over rice tonight?
HerbcoFood that sounds delicious, what time is supper?
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Cabbage stew is going down tonight, I had some left over pork shoulder from making pan sausage a few weeks ago, not pictured stewed tomatoes. I am thinking maybe putting this over rice tonight?
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HerbcoFood that sounds delicious, what time is supper?
kyle When it’s ready…
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Cabbage stew is going down tonight, I had some left over pork shoulder from making pan sausage a few weeks ago, not pictured stewed tomatoes. I am thinking maybe putting this over rice tonight?
HerbcoFood Do you put a splash of good apple cider or malt vinegar in with your cabbage and leeks to perk things up? I usually drop a single dried chipotle pepper to give it some kick and a little smoky flavor.
Improvise, Adapt and Overcome! Semper Fi
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HerbcoFood Do you put a splash of good apple cider or malt vinegar in with your cabbage and leeks to perk things up? I usually drop a single dried chipotle pepper to give it some kick and a little smoky flavor.
Bob Stehlik I did not, also side not I am not a big chipotle guy.
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Well, we’ll see how hatch chili citrus dry marinade works on lamb chops. Vacuum marinating until they go into the sous vide bath later on tonight.
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Well, we’ll see how hatch chili citrus dry marinade works on lamb chops. Vacuum marinating until they go into the sous vide bath later on tonight.
zbigjeff That looks amazing, can’t wait to hear about the end results.
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zbigjeff I think you’ll love it!
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zbigjeff That looks amazing, can’t wait to hear about the end results.
calldoctoday All of you guys somewhat force me to definitely go out of the norm. I’m also anxious about the outcome. But, thinking it can’t suck with that type of meat. Will update as appropriate.
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Cabbage stew is going down tonight, I had some left over pork shoulder from making pan sausage a few weeks ago, not pictured stewed tomatoes. I am thinking maybe putting this over rice tonight?
HerbcoFood That’s going to be some good eats.
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Cabbage stew is going down tonight, I had some left over pork shoulder from making pan sausage a few weeks ago, not pictured stewed tomatoes. I am thinking maybe putting this over rice tonight?
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calldoctoday All of you guys somewhat force me to definitely go out of the norm. I’m also anxious about the outcome. But, thinking it can’t suck with that type of meat. Will update as appropriate.
zbigjeff sounds really good
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Well, we’ll see how hatch chili citrus dry marinade works on lamb chops. Vacuum marinating until they go into the sous vide bath later on tonight.
zbigjeff Vacuum marinated for 4 hours. Sous Vide at 122 for 3 hours. Seared it with a seerzall. Then, accompanied it with sautéed mushrooms, onions and broccoli and seasoned it with the butter/garlic sprinkles. Summary: I really liked the dry marinate of hatch chili with citrus. Just enough kick to let you know it’s there. But, not overpowered. Success!
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zbigjeff Vacuum marinated for 4 hours. Sous Vide at 122 for 3 hours. Seared it with a seerzall. Then, accompanied it with sautéed mushrooms, onions and broccoli and seasoned it with the butter/garlic sprinkles. Summary: I really liked the dry marinate of hatch chili with citrus. Just enough kick to let you know it’s there. But, not overpowered. Success!
zbigjeff why didn’t you sous vide in the marinade?
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zbigjeff That looks amazing, can’t wait to hear about the end results.
calldoctoday posted the results as a reply to the original. Very tasty.
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