Everyday Misc Cooking Photos w/ details

[Aussie Ora]

Ready to go

Sent from my SM-T835 using Tapatalk

[MacKenzie]

Allimac, I'd say you had a pizzarama night, they so look awesome.

Aussie, I hear you are having a birthday, sure hope it's a fantastic day for you.  That chicken dinner is looking beautiful.

[MacKenzie]

That is some delicious looking salad, Dee.

[Jon B.]

1 minute ago, MacKenzie said:

That is some delicious looking salad, Dee.

Good Morning Mac!!!

[benobas]

On 11/22/2019 at 9:02 PM, MacKenzie said:

Great point, Tony.

Ok, I’ll give it a go.  Thanks, all

[benobas]

20h (no crutch, no butcher paper) and still half a basket left at the end.  Quite satisfying and good fuel for the poker night.  Though I will definitely try the 350F method next time.  

Did I read that the Forum prefers chuck to brisket?  If so, shall experiment.

[Steve M]

Nice bark on that brisket!

[tony b]

Happy Birthday, Aussie!!  

Nice looking road kill chook! 

[tony b]

5 hours ago, benobas said:

Did I read that the Forum prefers chuck to brisket?  If so, shall experiment.

Not a preference, per se, just that sometimes I don't want that much meat (brisket), so a chuck roast is a better size is all. 

[tony b]

@Mcjudsten - did I see that you'd stuck the Meater into a spud at the back of the grate on that rib cook?? Interesting idea. While it is a nice holder to gauge air temps, not sure how the internal temperature measurement would correlate to what's going on with the ribs though, if you were using it to gauge doneness?? Most of us use the "bend test" to tell when ribs are done. Pick up the rack with a pair of tongs, about 1/3 of the way from the end. Gently bounce the rack in the tongs. If the meat cracks in the middle, then they are done. 

[Mcjudsten]

Yes - There was a steady rain yesterday, so we stuck a potato in the back to get a remote ambient temp in the house.  Nothing to do with the meat, just minimizing  my time in the rain.

[MacKenzie]

Busy day around here so it was cheated pizza for supper. The previously made Lebanese Mountain bread was the crust. Topped it off with sauce, semi dehydrated tomatoes( wow those things are sweet), prosciutto, fresh mozza, Parmesan, anise and fennel.

Baked.

Just before doing the pizza I roasted 3 pounds of carrots. My carrots were so big this year it only took 3 huge carrots to make 3 pounds. These are going to make carrot and ginger soup. More on that tomorrow.

 

 

[Bruce Pearson]

Wow Mac 1 lb. carrots! They look tasty and the pizza looks yummy also.

[tony b]

Nice pizza!

 

Edited November 25, 2019 by tony b

[tony b]

18 hours ago, MacKenzie said:

My carrots were so big this year it only took 3 huge carrots to make 3 pounds.

That's a big-ass carrot!

[MacKenzie]

Here is that carrot soup that I promised. I did enjoy it. 

I found the recipe here - https://www.themediterraneandish.com/roasted-carrot-soup/

I did change the broth from veggie to chichen because that is what I had on hand. The only other change was to use 3 cloves of fresh garlic in stead of 4 cloves.

Edited November 25, 2019 by MacKenzie

[Bruce Pearson]

Looks delicious Mac

[tony b]

Nice looking soup. I've been roasting a lot of carrots lately just as a side dish. This could be a nice change of pace. 

[MacKenzie]

1 hour ago, tony b said:

Nice looking soup. I've been roasting a lot of carrots lately just as a side dish. This could be a nice change of pace. 

Thanks, Tony. I just recently dug my carrots so they are nice and fresh. I'm trying to use them up. Normally I'm not a big fan of carrot soup. It is one of those things when I see it on the menu I think I'll like it but actually never do. So I wasn't expecting much when I made it but fortunately I was pleasantly surprised. That's good because I have about 10 servings of it. 

[MacKenzie]

Started the day off on a high, kimchi pancakes. 

Next is just the opposite, Chicken Noodle Soup but first I have to make the egg noodles and cook the chicken on the KK. Stay tuned.:)