What did everyone cook today?
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Biscuits n Gravy w\Patty sausage for breakfast, Pizza for dinner!
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Steven Winscot Those look amazing. I’m smoking two birds tomorrow. I hope they look at least half as good as those two.
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Steven Winscot Looks pretty darn good.
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I did a baked in foil salmon fillet with with a cauliflower risotto side dish. Let me say that there is no way to make cauliflower taste like risotto. It was okay, but risotto it was not. Getting ready to start week three of my wife’s/our new eating program.
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I did a baked in foil salmon fillet with with a cauliflower risotto side dish. Let me say that there is no way to make cauliflower taste like risotto. It was okay, but risotto it was not. Getting ready to start week three of my wife’s/our new eating program.
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Steven Winscot Those look amazing. I’m smoking two birds tomorrow. I hope they look at least half as good as those two.
Jonesy Don’t forget to post a pic.
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Steven Winscot Looks pretty darn good.
YooperDog Thanks!
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Steven Winscot Those look amazing. I’m smoking two birds tomorrow. I hope they look at least half as good as those two.
Jonesy Thanks, Back in the day some of my smoked birds made it to Washington DC in gift boxes. If you are wanting to get the Jeweled look use Waltons Poly Netting, spin it until it’s tight and knot it as close to the bird as possible.
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Steven Winscot Looks pretty darn good.
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Steven Winscot Those look amazing. I’m smoking two birds tomorrow. I hope they look at least half as good as those two.
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YooperDog Yea, I’ve been working on getting the riced cauliflower to look like it resides in a sauce without making it unhealthy. Haven’t cracked to code either.
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Joe Hell yeah, I cooked it down to ‘absorb’ the moisture. Texture and flavor was all off, trying to keep it Keto, don’t think I will try it that way again.
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Joe Hell YooperDog Riced Cauliflower being too wet: I’ve “toasted” it like vermicelli before adding other items like chicken stock to obtain a risotto type consistency. “Toasting” gets it closer to a good mouth feel. But, maybe, I didn’t “toast” it long enough. We will crack the “code”. Note: I’ve discovered that you can get the consistency of rice with a short saute. Too long and it will get mushy. There’s a fine line. Cauliflower does not “absorb” liquid anything like rice. Adding in herbs, ginger and garlic only coats the product for a better taste profile. In addition, storing leftovers of it will only make it nasty soft and will start to have that “smell”. So, only making what you will eat is the key here.
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JoeB its a Sam’s club purchase from years ago. I believe it was branded as a “Emeril” fryer (the chef). I put it on the stove so its directly underneath the kitchen vent, which works out well. Yes its fairly low maintenance. After the oil cools, you turn the knob on the front and the oil self stores in the bottom of the unit. The frying pot removes and can be placed in the dishwasher, although I hand wash. Its the first plug in I’ve owned, and we don’t fry allot, but I’m glad I bought it.
GWG8541 Thanks for the info… Think I’ll pass on that one
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Jonesy Beautiful! Love that smoker, you have got a real winner there.
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Jonesy looks like you have some good table fare there.
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This recipe passed down 8 decades that i know of… This is the way it was given to me by a Great Aunt 60yrs ago. . . . . Joe
JoeB Passed it on to 3 Polak buds and it got them talking about stuff they ate while growing up and bingo. You hit a hot spot on their radar. Two are making it this weekend. Nostalgia hits a home run. They attacked me nicely saying: Where does a Slovenian find out about our heritage recipes? I just told them that I know some Polaks on the Walton site. We all thought it was great. We shall see what the outcome is shortly.
Two 20 lb. turkeys smoked today. Spent 8 hours getting to 165ºF.
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