The Official What's Cooking Thread [Food Porn]

[canuck]

Those ribs look fantastic!

As for the Bacon, I'll NEVER buy commerical bacon from a grocery store ever again. Smoking your own bacon is worlds better IMHO. I'd be interested in other member's curing recipes if anyone wants to post them up. I assume that everyone adds pink curing salt as part of their cure?

[mr x]

Maybe we're overdue for another bacon-off.....

Sent from my Nexus S

[dexter]

I donno id have to make more bacon...




I'm in!

[canuck]

Maybe we're overdue for another bacon-off.....

Sent from my Nexus S

I'm not sure what's involved with a bacon-off, but I certainly like the sounds of it!

[mr x]

http://hartandthistle.blogspot.ca/2011/ ... recap.html" onclick="window.open(this.href);return false;

[canuck]

http://hartandthistle.blogspot.ca/2011/ ... recap.html

NIce, I'd love to participate in something like that! But man it sucks being a 4 hour drive from the vast majority of members here!!

[Jimmy]

http://hartandthistle.blogspot.ca/2011/ ... recap.html

NIce, I'd love to participate in something like that! But man it sucks being a 4 hour drive from the vast majority of members here!!

Recruit more locals!

You can be the Chalmers of NB

[LeafMan66_67]

http://hartandthistle.blogspot.ca/2011/ ... recap.html

Looks interesting!

[LeafMan66_67]

Did a little cooking today. Started with some spent grain bread, moved on to some sausage and a small rack of side ribs and finished by stuffing a Barking Squirrel up a chicken. Rib breast bone trimmings will end up in either chili or some BBQ beans, smoked sausages will end up in the pasta sauce during the week, and what's left of the chicken carcass will make a smoked chicken soup.

[jeffsmith]

Well done! It all looks great.

[mr x]

[Jimmy]

Busy day. More ambition than I could muster up!

[canuck]

Did a little cooking today. Started with some spent grain bread, moved on to some sausage and a small rack of side ribs and finished by stuffing a Barking Squirrel up a chicken. Rib breast bone trimmings will end up in either chili or some BBQ beans, smoked sausages will end up in the pasta sauce during the week, and what's left of the chicken carcass will make a smoked chicken soup.

Well done man, it all looks incredible.

The Barking Squirrel is the only sore point in your pics!

[LeafMan66_67]

The Barking Squirrel is the only sore point in your pics!

That's why I stuffed it up the chicken's hole instead of drinking the whole can!

[canuck]

The Barking Squirrel is the only sore point in your pics!

That's why I stuffed it up the chicken's hole instead of drinking the whole can!

LMAO, nicely done! That's exactly where it belongs!

[jacinthebox]

Here's my spent grain bread (great recipe BTW)
Spent Grains from my White House Honey Ale brew this weekend
And my Bock...still a little young...needs a another week to carb up

[Jimmy]

Bread looks great. I meant to save some from my last brew but forgot...looks like it's time to brew again!

[HPhunter]

Cape Breton Moose... Very Yummy

[CorneliusAlphonse]

IMG_0935[1].JPG

thought i'd try to make a buffalo chicken pizza. very simple. pretty decent, but dough could be better

[Tony L]

IMG_0935[1].JPG

thought i'd try to make a buffalo chicken pizza. very simple. pretty decent, but dough could be better

So that is the one I missed at your place last night.

[Graham.C]

Russian Imperial Lamb stew served on toast.

ImageUploadedByTapatalk1351714289.514764.jpg

[TimG]

Looks awesome!

[RubberToe]

Yeah, well done! Did you find the recipe online?

[Graham.C]

Yeah, well done! Did you find the recipe online?

No. I used to make Jamie Oliver's dark and sticky stew which was just oatmeal stout, lamb and sausage. I remembered how good marmite, lamb and stout worked together so I just took it up a notch.

The recipe was something like this,

# Stewing lamb, cubed and patted with flour, pepper, salt and fresh rosemary. Then brown in cast iron.

With brownings still in cast iron pot remove lamb and add 2 small leeks, half a red onion, and root veg (I used carrot and beets but parsnip would be great). Brown them as well.

Put the veg and meat into slow cooker. Deglaze the brownings with RIS. Add to slow cooker. Add rest of RIS and 2 cups beef broth to slow cooker. Add mushrooms and a desert spoon of marmite. Season with italian herbs (I forget what I used, probably oregano and marjoram) and chilies. Leave until after work.

I would try potato next time but you might want to fry them a little so they keep their shape and don't go to mush.

Cheers

[Graham.C]

Oh, this would have made a kick ass pot pie if you have the time to make crust.