Everyday Misc Cooking Photos w/ details

[Basher]

Here’s the tradies lunch.



It went down a treat.
All parties loved it. Expecting high quality craftsmanship in return!
And got it. Stone masons cutting corner joins at 45 degrees.



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[jonj]

Always best to keep the trades happy. A 45° corner return is impressive.

Nice cook as well.

[MacKenzie]

You might not see that George Forum cook-top on your work site again.

[tony b]

Nice job, all of you! Big black garlic fan here. A "must" in my 2x baked potatoes and in my mashed, too!

Behind in my cooks postings. Steak night the other night. A bacon-wrapped sirloin, with the aforementioned 2x baked spud, sautéed mushrooms, and creamed spinach.

 

Last night was a pork tenderloin, rubbed with Berbere. Plated with sauteed Swiss chard with heavy garlic, and roasted butternut squash with nice jalapeno, ginger and honey glaze.

 

 

Edited April 9, 2020 by tony b

[benobas]

Been a while...got sucked into work and then lock down.  I’ve also limited myself to KK on week-ends otherwise the waist will know no limits.  

Glad to see that everyone seems well 🙏

Some pics below including my first ever fish, first ever rotisserie, first ever split basket - opened three new chapters in KK delights.

[tony b]

Nicely done! As we warn newbies, just go out and buy the next bigger sized belt now, you're going to need it sooner than you think! 

[MacKenzie]

That is a mess of tasty looking cooks.  

[MacKenzie]

Tonight it was a combination dinner. Homemade 100% organic durum wheat spaghetti and KK grilled burgers cut up and added to the sauce. I'd do that again.

[DennisLinkletter]

A box of Grass-Fed Australian Picanha arrived today.  
Never cooked it before, can hardly wait. 

[tony b]

2 hours ago, DennisLinkletter said:

A box of Grass-Fed Australian Picanha arrived today.

Gaucho-style, baby! Thick sliced steaks (2") on the rotisserie spit rod, simple prep of  a generous coat of S&P, maybe with a bit of granulated garlic. Cooked med rare and served with a nice fresh chimichurri sauce. Doesn't get much better for a carnivore!  

[tony b]

Crappy weather has set in for the weekend, but I did get in a nice rotisserie chicken cook last night. Spun the chook over coffee wood charcoal, with chunks of peach wood, 350F. Initially had a war with the MEATER+ to synch up to my phone, but when it did (after much swearing that my whole neighborhood could probably hear!), it worked like a champ.

 

Plated with a nice primavera risotto (leeks, peas and asparagus), crusty bread and side salad. Nice Rose tossed in too!

And, the roti basket is soaking, as we speak, in a bucket of PBW - magic! 

[MacKenzie]

Grrreat dinner Tony,  crapy weather here too.

[MacKenzie]

Stop the presses, if you like fries you will love these, crispy on the outside creamy on the inside and easy to do. They stay crispy for the entire meal.

Boiled russet potatoe.

Cooled for 4 hours in the fridge and torn using fingers.

Meanwhile on the KK are a couple of hot Italian sausages.

Fried potatoe pieces in peanut oil and plated. Sprinkled with salt and Pecorino cheese.

Creamy interior crispy exterior.

No more desire for French Fries now, these are awesome if I say so myself. 

Recipe can be found here. https://smittenkitchen.com/2020/04/crispy-crumbled-potatoes/

Edited April 11, 2020 by MacKenzie

[tony b]

Hmmm?   I wonder if you could spray them with oil (maybe duck fat?) and do them in the air fryer, instead of deep frying them? Might give this a try?

Edited April 11, 2020 by tony b

[MacKenzie]

20 minutes ago, tony b said:

Hmmm?   I wonder if you could spray them with oil (maybe duck fat?) and do them in the air fryer, instead of deep frying them? Might give this a try?

These were so good I'm not willing to change the recipe. It's not a lot of oil, not as much as you'd use for deep frying. Try it using the recipe and then see if you want to change it.  

In my humble opinion they are better than fries.

I bet duck fat would work or maybe you can use part duck fat.     ????

I believe the recipe said you could reheat them in the oven, wouldn't that be a bonus if it works?

 

 

Edited April 11, 2020 by MacKenzie

[tony b]

Only on your recommendation, out of the deepest respect, I'll try it straight up first. Then, I'll start to experiment. But, I have to admit, I have several really good roasted potato recipes in my arsenal; so it's going to take something spectacular to make my "short list" of go-to recipes. 

[MacKenzie]

22 minutes ago, tony b said:

Only on your recommendation, out of the deepest respect, I'll try it straight up first. Then, I'll start to experiment. But, I have to admit, I have several really good roasted potato recipes in my arsenal; so it's going to take something spectacular to make my "short list" of go-to recipes. 

My fingers are crossed. No cheating.

[Basher]

Lazy pizza tonight.
Had the first pizza on an hour fifteen from lighting the fire with a steady temp at 275c. That’s 520f.
Preheated the stone in the electric oven and put it in the KK 50 minutes after lighting the fire. I knew that oven would come in useful for something.


Sourdough crust. Room to improve on my dough, but pleased with the balanced heat from stone to dome.
Previously couldn’t get the timing right as I’d underestimate how long it took to heat sink the stone.


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[Aussie Ora]

Nicley done yum

Lazy pizza tonight.
Had the first pizza on an hour fifteen from lighting the fire with a steady temp at 275c. That’s 520f.
Preheated the stone in the electric oven and put it in the KK 50 minutes after lighting the fire. I knew that oven would come in useful for something.


Sourdough crust. Room to improve on my dough, but pleased with the balanced heat from stone to dome.
Previously couldn’t get the timing right as I’d underestimate how long it took to heat sink the stone.


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[MacKenzie]

Basher, I see you like a loaded pizza, me too. It looks extra tasty.