What did everyone cook today?
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Small batch of Tamales today. Had some filling in the freezer that needed to be used, so it was either tamales, pork tacos, or enchiladas. Tamales is the obvious choice for me. They won’t be around long if I don’t hide them from the human eating machine though, he’ll plow through them and leave me and the wife none.
johnsbrewhouse Looks delicious. Now you need to make a nice pot of Chile Verde to go with those tamales.
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Small batch of Tamales today. Had some filling in the freezer that needed to be used, so it was either tamales, pork tacos, or enchiladas. Tamales is the obvious choice for me. They won’t be around long if I don’t hide them from the human eating machine though, he’ll plow through them and leave me and the wife none.
johnsbrewhouse Nice looking tamales, I really like green chile chicken or red chile pork tamales.
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Finished up my corned beef and then made Rueben’s.
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Grimpuppy Just finished dinner~now I want a Rueben for dessert!
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Grimpuppy you can never go wrong with a good Rueben.
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Small batch of Tamales today. Had some filling in the freezer that needed to be used, so it was either tamales, pork tacos, or enchiladas. Tamales is the obvious choice for me. They won’t be around long if I don’t hide them from the human eating machine though, he’ll plow through them and leave me and the wife none.
johnsbrewhouse Now that’s a lot of hard work, but a whole lot of good eatin.
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Well I apologize about presentation, in the middle of simmering the brats got a call from my brother that hit a deer with his car. Can’t pass up venison so off I went, however this is the pizza brat seasoning with hi temp mozzarella and cheddar cheese with the added bonus of whole pepperoni that I ground with it(thanks to Jonathon for the idea). Added the Guy Fieri marinara, folks I am telling you what……WOW!!! You must try this!
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Made some store bought corned beef in the sous vide. Came out great. Used the meat rubbed with pickling spices and added 1/2 an onion sliced and a cup or so of beef broth to the bag. Then 175 for 12 hours. Definitely recommend trying. Sorry no pics this time around.
Surg The temp and time are the way to get it where you like it. But, always ice bath it and rest it in the fridge overnight. That way, it’s easier to let the slicer do its job. Enjoy it your way.
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Grimpuppy Great now I need a Rueben!
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Venison steak simmered in au jus, thickened to gravy and put over noodles
hey vegetarians, my food poops on your food!
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kyle when I make that out of canned beef I use two pint jars juice and all ,then after it is heated add cream of mushroom soup then a cup of sour cream it will have a thick creamy gravy add pepper to taste
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kyle A man after my heart that is my kind of eating there.
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Took my other corned beef and made Pastrami out of it. Beats walmart deli pastrami all day long!
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My polish sausage, hot smoked. Quick seared.
Marianski recipe, 32mm hog casings, frozen pork stock instead of water, 1.5x garlic. Served with Colman’s English mustard.Brussel sprouts, blanched then face fried in oil til crispy, tossed in balsamic vinegar/brown sugar/coriander-salt syrup.
Mac and cheese: Kraft, but reheated with Queso, cream, truffle salt, cayenne.
Cheery tomato salad with pickling cucumbers and sweet Maui onion with a vinaigrette.
… I was supposed to make Canadian bacon today, bought the loin, then got hungry.
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