The Official What's Cooking Thread [Food Porn]

[mr x]

Looks tasty. I turned the leftover lamb into stew, and it was probably the best stew I've ever had.

[akr71]

Looks tasty. I turned the leftover lamb into stew, and it was probably the best stew I've ever had.

It was tasty - unfortunately I got hit with a stomach bug later that evening/next day and looking at the leftovers made me nauseous for a couple days.

[mr x]

Did you find veal stock for that recipe?

[akr71]

Did you find veal stock for that recipe?

No, Chuck made his own for that show (& I couldn't be bothered), but he says beef stock will do in a pinch - I used store bought beef stock. Would have loved to do the carmelized shallot pop-overs that go with the recipe, but didn't get around to it. I also had to use dried rosemary & thyme, since I left my rosemary & thyme planted in the yard at the old house.

I'm still a little baffled with my new house - with all the flower gardens, grapes, raspberries, strawberries, apple & plum trees & clear evidence of a veggie garden - absolutely no kitchen/herb garden??!!

[NASH]

buffalo steak [1600x1200].JPG

cooked [1600x1200].JPG

That was tasty!

[erslar00]

Can you give us your take on it compared to a similar beef steak? thx.

Looks amazing... I had a buffalo burger once when I was out west but didn't think it stood out much from it's cattle cousins...

[Keggermeister]

NASH, did you buy that local?
How was the price?

[NASH]

Can you give us your take on it compared to a similar beef steak? thx.

Looks amazing... I had a buffalo burger once when I was out west but didn't think it stood out much from it's cattle cousins...

It was a little bit gamey but not nearly as much as deer, perhaps closer to moose, texture was a bit different - more dense, a little tougher than beef and extremely lean. All in all pretty damn good, glad I tried it but it's not like all I want to eat is Buffalo now.

Nick: I bought it at the market in Truro, you can see the price and farm where it came from on the label. Not sure what it weighed, standard ~ 3/4" thick cut, likely a 10 oz or maybe 12 oz steak.

[NASH]

Lobster and beer smoked mac'n cheese...

Mac 2 [1600x1200].JPG

[mr x]

That should come with a recipe. Looks like too much cheese though, lmfao

[Keggermeister]

My first attempt at Salmon with the ghetto sous vide rig. I poached it in butter, dill, a bit of lemon and mustard, s&p.
It was good, perfectly cooked. The next time i will brine it longer to get rid of the white proteins on the surface. I brined it for 10 minutes as instructed by the almighty internet gods. They were wrong.

I made eggs earlier in the week with it and they were awesome. Pure silk.
I just put a half dozen in for breakfasts next week.

[NASH]

That should come with a recipe. Looks like too much cheese though, lmfao

I intend to use more cheese next time The recipe is a bit complicated since i used my beer-cheese soup as the base! if you feel adventurous and make the beer cheese soup you can do something like this:

300g dry pasta elbows cooked slightly less than el dente
3 c beer cheese soup
1/2 tub MacLaren's Imperial Cheese
1 cold pack lobster - juice and all
4 tbsp butter
10 tbsp fine ground panko

Saute panko in butter until it starts to brown, remove from heat, set aside to cool
Add the Imperial cheese to 3 c beer cheese soup and simmer, stirring until dissolved, remove from heat
Add 1 cold pack lobster, juice and all
Stir in the almost cooked pasta
Portion into casserole dishes
Top with butter-fly panko

Bake covered at 350F from from cold
Uncover and broil for ~ 2 mins until panko crisps

Or, smoke at 350F on the grill uncovered for 45 mins

[NASH]

Salmon looks luscious Nick

[Keggermeister]

Indeed it tasted good, I have to get rid of that nasty surface protein next time.

[ratchet]

Curried Carrot Soup
Here's the way I made it:

Cooked in pot (covered) at low heat for ~20min... stir occasionally
6 Freakishly large carrots, grated
2 apples (I used honey crisp, because that's what I had), chopped
2/3 white onion, chopped
1.3 stalks celery, chopped (why 1.3? ... because that's what I had left )
~ 1 tbsp olive oil
~ 1tsp dried garlic flakes (no fresh garlic left )
~ 1tsp cracked pepper

Then I added
~ 1.5 tbsp garam masala
~ 1 tsp hot curry powder (I was adjusting the taste)
1 container vegetable stock
1/2 container chicken stock
~1tsp finely chopped flat leaf parsley

Cooked until mushy (~40min) Removed from heat, blended until completely smooth, put back in pot

adjustments made (boiled ~15min after adjustments)
the remainder of the chicken stock (1/2 container) to make less thick
a little more pepper
a little more garam masala (~1tsp)


I think that it would be better with ~2tbsp of butter instead of the oil... but I couldn't use dairy in this case.
and the chicken you see in the corner is crusted with smoked paprika and rosemary.

[mr x]

Time to smoke some cheese.

[ratchet]

Went on a cooking spree last night


Mushroom stock (freezed most of it in an ice cube tray) - portabello, cremini, shitake








I used some of it to poach a couple chicken breasts and make some mushroom gravy.




Made some spaghetti sauce (chorizo, peppers, onions, garlic)






Also roasted a chicken (smoked paprika, garlic, pepper, and rosemary)

[Graham.C]

Went on a cooking spree last night


Mushroom stock (freezed most of it in an ice cube tray) - portabello, cremini, shitake

Ratchet, what do you use (if anything) for your fluid in your mushroom gravy? I tend to deglase the mushrooms with a really malty brown ale, but I am still seeking that perfect mushroom gravy.

[ratchet]

Went on a cooking spree last night


Mushroom stock (freezed most of it in an ice cube tray) - portabello, cremini, shitake

Ratchet, what do you use (if anything) for your fluid in your mushroom gravy? I tend to deglase the mushrooms with a really malty brown ale, but I am still seeking that perfect mushroom gravy.

Depends on who it's for.

Either way, there's always mushroom stock... sometimes I add a little beef stock too (depending on if it's for chicken or beef).

If it's for me, I'll add a little cream and cognac.
If it's for the wife, I just add a little coconut milk.

[NASH]

Looks and sounds awesome Ratchet

Flank steak....

Flank steak [1600x1200].JPG

[ajcarp]

Finally cold (-10) and snowy enough (only about 4 cm) for some winter soup.

Carnival Squash Bisque, served in the squash, yum !!

Carnival Squash Bisque.JPG

[NASH]

That looks and sounds delicious AJ!!

[NASH]

Giant ABTs stuffed with scallops, cambozola and portobellos, smoked with maple

ABTs.JPG

[spuds]

Looks delish Nash.

[ratchet]

Deer roast w/vegetables and yorkshire pudding
There was peach pie for dessert... but it didn't last long enough to take a picture.