Everyday Misc Cooking Photos w/ details

[Pequod]

Nailed it. 

[tony b]

Yep, plated pictures are a true test of patience, looking at the finished product and wanting to immediately dive right in! 

1 hour ago, Wingman505 said:

I used Hardcore Carnivore "Black," which is why they look so dark prior to the sear.

I assume it's like other similar rubs (I used Gunpowder), that have a bit of actual charcoal in them?

[Wingman505]

Yep, activated charcoal.  Jess Pryless calls it meat lipstick. 

Edited May 6, 2020 by Wingman505

[MacKenzie]

"The Girls" made me do this pizza cook, eh Troble.  I did two identical pizzas and some days are stones and some days are diamonds. This was a diamond of a day.

10 inch pizza shell.

Starting to dress them up.

Dressed.

Baked.

Served.

[Basher]

Perfect Mac. Blimey you eat well.


Sent from my iPhone using Tapatalk

[Troble]

@MacKenzie I just read about 9 pages on this thread to catch up and now I’m starving. Gosh you make it look so easy truly inspiring 

[Wingman505]

I bought Ken Forkish's "The Elements of Pizza."  I want to cook NY style pizza.  There's many here that are making amazing pies and I want to get to that skill level.

[Troble]

17 minutes ago, Wingman505 said:

I bought Ken Forkish's "The Elements of Pizza."  I want to cook NY style pizza.  There's many here that are making amazing pies and I want to get to that skill level.

@Wingman505 @MacKenzie gave me this recipe and it’s served me well https://pin.it/4pdzASj

[Wingman505]

Nice!  I just sent it to @Christinelynn and I's email.  We're having trouble finding yeast.  We're about to spend $15 online.  I also want to make an authentic sauce so I'll be looking around for that.  I'm sure the book I bought will have some great sauce recipes.

[MacKenzie]

You know you can freeze yeast and it will keep a looong time. Keep this in mind for the next pandemic.

 

[Wingman505]

2 minutes ago, MacKenzie said:

You know you can freeze yeast and it will keep a looong time. Keep this in mind for the next pandemic.

 

Can I vacuum seal then freeze?  Is that good for it?

[Steve M]

29 minutes ago, Wingman505 said:

Can I vacuum seal then freeze?  Is that good for it?

That would work. I purchased an air tight container that holds a 1lb bag and keep it in the freezer. Probably about 3 years old at this point but still works just fine.

[Pequod]

32 minutes ago, Wingman505 said:

Can I vacuum seal then freeze?  Is that good for it?

I have packets of vac sealed yeast in my freezer. Works great. That said, I use very little commercial yeast thanks to my sourdough starter.

[MacKenzie]

Yes, vacuum sealing works just fine.

 

[Tyrus]

On 5/4/2020 at 7:38 AM, Braai-Q said:

We have Wild Garlic growing abundantly in the woods behind our house so in our prescribed daily exercise, we foraged some and I'm currently working up some recipes with it.

I had a plant growing in the backyard and thought it may be related to your post because I view narrow boat travelers on Youtube that have come across this same herb in the UK. So, here are a couple of pics and although they differ from yours somewhat in leaf design they matched the travelers video exactly. So, I went out into the yard and snipped a small leaf.. I chewed it a swallowed it, it had light taste of garlic, I hit the bonanza. Well, I'm hoping it was and not poison Ivy or Sumac........these things have a way of coming around, so to speak. Let me know, wild garlic in my backyard, it is New England............ 

[Braai-Q]

1 hour ago, Tyrus said:

I had a plant growing in the backyard and thought it may be related to your post because I view narrow boat travelers on Youtube that have come across this same herb in the UK. So, here are a couple of pics and although they differ from yours somewhat in leaf design they matched the travelers video exactly. So, I went out into the yard and snipped a small leaf.. I chewed it a swallowed it, it had light taste of garlic, I hit the bonanza. Well, I'm hoping it was and not poison Ivy or Sumac........these things have a way of coming around, so to speak. Let me know, wild garlic in my backyard, it is New England............ 

I'm not sure if I'm honest. The leaves look a little Nettle like in shape. You don't want to eat raw Nettle. I brushed against some yesterday morning and my leg is still stinging from the experience. Dread to think. The plant looks like some sort of Viburnum (opulus or dentatum). Or it looks a bit like a Guelder Rose. I'm not an adventurous forager, tend to only really forage blackberries and wild garlic. Do you have a link to the YouTube video, might give me some clues.

 

 

[Tyrus]

It was good, no sting or abrasion..old enough to know the difference, lucky me. I don't know links but if this description works ( On You Tube ..Floating our boat : Hey Pesto Episode 92    It was a match, really, some good people working through the divide.  Keep safe and thanks

[tekobo]

On 4/24/2020 at 1:18 AM, Tyrus said:

I've been catching up on everyone's cooks. Drooltastic. It is 06:43 here and I now have a hankering for meat and red wine.  A good start to an excellent day methinks.  Will exercise first to justify it.

I have been sorting through cookbooks to reduce my collection and picked up one of Heston Blumenthal's "perfection" books.  He devotes quite a few pages to the perfect burger.  His perfect burger minces chuck, aged short rib and brisket.  I was planning on trying it out before I saw Tyrus' post.  Now there is NO way I am mincing my brisket.  Yum. 

 

[Braai-Q]

1 hour ago, tekobo said:

I've been catching up on everyone's cooks. Drooltastic. It is 06:43 here and I now have a hankering for meat and red wine.  A good start to an excellent day methinks.  Will exercise first to justify it.

I have been sorting through cookbooks to reduce my collection and picked up one of Heston Blumenthal's "perfection" books.  He devotes quite a few pages to the perfect burger.  His perfect burger minces chuck, aged short rib and brisket.  I was planning on trying it out before I saw Tyrus' post.  Now there is NO way I am mincing my brisket.  Yum. 

 

There are times when I actually have to avoid this forum because it makes me think about inappropriate meals at odd times. Usually when I can't do anything about them. There was the 11:30pm brisket the other day which is your 6.43am burger of this morning. 

The problem I have with Heston is that I think he sometimes does things because it's expected, not because it needs it and I've tried a few of his 'set a day aside to cook this' recipes and come out the other side thinking that it wasn't really worth the effort. While I'm the first to embrace a complicated recipe, there is also joy in something simple. 

Have an egg with your burger which will make it breakfast and have your cranberry juice in a wine glass. Then seamlessly transition around lunch to red wine. 😄

[Braai-Q]

7 hours ago, Tyrus said:

It was good, no sting or abrasion..old enough to know the difference, lucky me. I don't know links but if this description works ( On You Tube ..Floating our boat : Hey Pesto Episode 92    It was a match, really, some good people working through the divide.  Keep safe and thanks

Interestingly, you can eat Nettles raw (I actually went down a rabbit hole on this to satisfy my own curiosity). The trick is forcefully picking the leaves (tightly compressing the hairs), then folding the top of the leaves over the underside where the hairs are and then eating as a parcel. I suspect technique is something you learn quickly. Lots of health benefits and Nettle soup made well is excellent.

I took a look at the video and cut the timecode in at the point. It's Garlic Mustard or Jack by the Hedge - I do know it. I don't think it tastes that much of garlic (compared to wild garlic), far more akin to the mustard flavour of rocket which is what threw me off the scent. There is some more information on it at Wild Foods UK if you're interested.