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DennisLinkletter

Everyday Misc Cooking Photos w/ details

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New gadget gifted by friends a couple weeks ago. Today was the good time to try it. Rôti-basket wings with loaded potato and cole slaw. Buffalo and lemon & pepper sauce to dip the wings.
Nice way to cook wings. The result was perfect


Envoyé de mon iPad en utilisant Tapatalk

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Sunday dinner special 

Roast Chicken - butter, olive oil, rosemary, thyme, salt, black pepper, lemon juice

Roasted Vegetables - sweet onions, carrots & celery cooked in chicken juices 

Yukon Gold Mashed Potatoes - garlic, butter, sour cream chives & Parmesan cheese 

Homemade Gravy w/chicken drippings 

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Typical Sunday at the ranch. I processed two 20 lb boxes of Santa Cruz dry farmed Early Girl tomatoes into Sicilian estrattu (paste) overnight, still working in the dehydrator I built. Shown is what's left of one box after 24 hours, more than it looks on a full sheet pan. This morning I picked up 15 lbs each of chicken bones and vegetables for stock, filling a 22 quart commercial pot to the brim. Oh, dinner, right. A pheasant in the KK.

Edited by Syzygies
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Nice cooks Mac!  Here had a nice evening, rediscovering the fun of cooking on my Brawny Bambino aka 16TT. 

Started with homegrown sweetcorn, cooked in their husks.

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It was super delicious.  No seasoning or butter.  Just naked out of the husk. 

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Then I blackened some peppers for a pepper pesto that I'll be making tomorrow. The human scale of the 16 is great, I just turned the peppers with my fingers.

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And now for a sight that Mac will hate.  My dry ager is full of fish. Salt cod from Spain and, at the bottom, tonight's dinner. Rainbow trout fillets left in for half a day to dry the skin out.

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IMG_0162.thumb.jpeg.3856c16e477c31dffdd291ee6b211ed0.jpegI oiled the grates and sprayed the fish with oil before cooking.  Very pleased with the results. The fish was basted with a soy sauce and mirin mixture and the finished product reminded me of a less intense version of the grilled eel that the Japanese serve.  Yum. 

 

 

Edited by tekobo
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Tried my hand at a focaccia. Veggies & herbs with a dusting of parm. Another reminder of why I don't like to bake! Dough proofed overnight and was very wet and sticky. I probably added another cup of AP flour during the kneading and it was still a PITA to work with. 

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On the KK at 350F for an hour. It picked up quite a bit of smoke - you'd have thought that there was bacon on it - ha, ha! 

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Despite the stubbornness of the dough, it came out pretty good!

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41 minutes ago, tony b said:

Tried my hand at a focaccia. Veggies & herbs with a dusting of parm. Another reminder of why I don't like to bake! Dough proofed overnight and was very wet and sticky. I probably added another cup of AP flour during the kneading and it was still a PITA to work with. 

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On the KK at 350F for an hour. It picked up quite a bit of smoke - you'd have thought that there was bacon on it - ha, ha! 

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Despite the stubbornness of the dough, it came out pretty good!

I have a quite full proof focaccia recipe, but it’s really wet. But since it’s essentially without kneading (just folding), it’s not an issue. Your result seems very nice

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My local butcher started selling these pre-formed Wagyu brisket cheeseburgers. I bought some a few weeks ago for a little party my wife had and everyone was raving about them. I was too busy to take pics that time but tonight I picked up a few for my family 

put a little Montreal steak seasoning on the patties, grilled with some mesquite wood, brioche bun, romaine lettuce, tomato. Pretty good burger 

frozen sweet potato crust cut fries & ceased salad 

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Did my second pork butt on the KK today, excellent results. Super moist without any need for water bin or spritzing (spritzed once after 5 hours). 

Was a big boy - 10 lbs easily post trimming, put it on at 6am, mostly cooked around 250ish, wrapped at 2 and cranked up to 265, done at 430 just in time to rest for 30 mins before fantasy football draft/poker night. Made a simple vinegar sauce to pair and my wife made a nice coleslaw. 

Pics below of finished product and a peek right before wrapping. Bark ended up solidly black though a little soft with the texas crutch. Just didn’t have time to ride out stall which didn’t hit until 175ish.

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Edited by Snake Plissken
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