What did everyone cook today?
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zbigjeff thanks, he makes beer, wine and mead also. We don’t starve here for sure.
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Bob Stehlik no adopting until I can get my own out of my house. My youngest son likes cooking and unfortunately for my belly, he is just about as good as the old man. Not quite, but just about.
The wife and I both worked today and he was off, so he said he would cook dinner. He baked a yard bird in the CI and used carrots to keep most of the bottom out of the juices to help crisp up the bottom. He made a compound butter and put it under the breast skin and also made his own stuffing. Chip off the old block.
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twilliams Interesting, I have never fried anything in sunflower oil before. How does it compare to vegetable oil?
Jonathon it appeared to be similar, it has a high smoke point just like vegetable oil. Had a lighter color on the finished product than I typically have but maybe that is from the Chicken on the Run. Nice appealing taste. I have tried avocado oil once and it just made the flavor too strong taking away of the seasoning. The sunflower oil did not do that. I do prefer peanut oil but the cost of that is pricey. I personally won’t use vegetable oil for frying. Maybe We should do a taste test. Use peanut oil, sunflower oil, canola oil, vegetable oil and avocado oil. I don’t know who would have 5 fry daddy’s to do a side by side comparison though
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Tex_77
Liver and onions done with chicken on the run and a dandelion salad. My wife accused me of eating the lawn! Very tasty though!RON PARRISH that looks outstanding. My wife is not a liver fan. I really like it and ussually have to get it at a restaurant since I would be on my own eating it if I made it at home. My Mom used to make it and it was great. That Dandelion salad looks tasty. Great meal right there.
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twilliams , I agree with the oil challenge. My go to oil has more than doubled in price. Oil is the most expensive condiment we purchase. Frying in low quality oil will make our food taste sub par. High quality oil may be out of reach for a lot of us. I does make a difference. I have a big event coming up next weekend. I think we can collectively make comparisons. I don’t know if this could be another thread but I believe this could help the whole community if we can share notes.
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Saturday I smoked a pork loin for 2 1/2 hours and then put it in a crock pot for another 3 hours covered in kraut. I served it with some mashed potatoes, but no final pic of that. The kraut also picked up the smoky flavor from the pork.
Today I used the left over pork loin and shredded it with my homemade BBQ sauce and made a tasty pork sammie for dinner. A leftover deviled egg from Easter diner and some of the smoky kraut was my side. This pork made a great BBQ sandwich after cooking in the kraut.
GWG8541 That looks mighty fine. You have a pork loin just about looking like a corned beef & that is God awfully good by itself & Kraut to boot. We are still eating Deviled Eggs (My oldest son’s mother in law calls them Angel Eggs) with Kalamata Olives & the only thing I do not like about it is the fact that I have been too busy to be able to relax with a nice beer & a few of those eggs & olives.
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Round two, this time the Legandary Northwoods Seasoning. I do like the Northwoods better but it’s definitely not by a huge margin. It just has a bit more salt, pepper and flavor profile to take it to the next level.
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Tex_77
Liver and onions done with chicken on the run and a dandelion salad. My wife accused me of eating the lawn! Very tasty though!RON PARRISH Very nice. One of Margaret’s favorites, Liver & Onions. That was always her go too in the days when Picadilly was still around & we would go there, better yet, a looooooong time ago when Morrison’s was still around, that was real nice. Those were the days.
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twilliams Interesting, I have never fried anything in sunflower oil before. How does it compare to vegetable oil?
Jonathon Sunflower oil is very tasty, much better than regular vegetable. I do not recall what the smoke point is relative to Peanut, Soybean, Vegetable, etc.
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Bob Stehlik no adopting until I can get my own out of my house. My youngest son likes cooking and unfortunately for my belly, he is just about as good as the old man. Not quite, but just about.
The wife and I both worked today and he was off, so he said he would cook dinner. He baked a yard bird in the CI and used carrots to keep most of the bottom out of the juices to help crisp up the bottom. He made a compound butter and put it under the breast skin and also made his own stuffing. Chip off the old block.
GWG8541 Very well done & great combinations.
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Round two, this time the Legandary Northwoods Seasoning. I do like the Northwoods better but it’s definitely not by a huge margin. It just has a bit more salt, pepper and flavor profile to take it to the next level.
twilliams Uh Oh, here we go again & it looks just about as good. You did a fine job on last nights though with the COTR, this looks real good though & certainly satisfying.
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Made some biscuits and gravy tonight with #147 Pork Sausage Seasoning
Tex_77 One of the family favorites, looks good.
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I’m on a roll tonight, passed the Easter egg hunt and had a successful batch with the Chicken On the Run breading. Used 100% sunflower oil. First dusted the Chicken tenderloins, let sit to get a base while making the liquid batter, dipped in batter then dusted them again deep fried. Very crispy!! Got another package to do tomorrow night the exact same way with the Legendary Northwoods batter to see which I like better
twilliams looks good to me.
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Here are a few little “Andrewchello’s” pizzas my youngest son & I put together. Man were they good. He really did most of the work, I did most of the grading!
calldoctoday Wow that pizza looks good.
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Reuben with my 1st pastrami for dinner! Everyone loved it. -
Surg Absolutely perfect prime rib.
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Salmon, salt and sugar brined then hot smoked.
Dill Hollandaise sauce with my lemons.
Grilled asparagus and zucchini with lemon and garlic.
Sushi rice, dill style: sprinkled with coriander salt, sugar, vinegar, with turmeric and fresh dill.
Pink Moscato sparkling wine in honor of tonight’s “pink moon”.
Lemons and oranges from my trees.Dave in AZ That fish looks terrific and the plate is awesome.
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I thought this fit pretty well in this thread.
Happy Easter Meatgistics. I hope you and yours have a blessed day. -
Having Easter dinner with the family wife is doing ham I am smokeing a turkey on the camp chef[link text](
link url)Hope I rember to get pictures when donegus4416 Good looking turkey and ham.
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https://meatgistics.waltons.com/assets/uploads/files/1650219470928-20220417_111127.jpg
1st cold smoked salmon.
cold smoked it last night after 6 hrs drying in fridge from 0200 to 0930, so 7.5 hrs.
Ambient temp in Phx was 61 f to 75 f. I put 2 trays of ice in smoker, and piped in smoke with my Bellas CSG. Smoker temp was 62 to 65 f using thermoworks probe. TONS of smoke, after 7.5 hrs and solid smoke production I still had 25% chips and pellets left. Cherry wood and alder.
I was up from 0200 to 0700 numerous times checking on my CSG and first use of my new Smokin’ It smoker. But I don’t feel it is worth the effort for cold smoked salmon, think I’d rather have just brined Lox
Dave in AZ Good job on the smoked salmon, that is my next project.
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