The Official What's Cooking Thread [Food Porn]

[Jimmy]

Smoked Rainbow Trout...

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Smoked Salmon....

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Nice. I bought a 10.5lb salmon yesterday, planning to smoke it, but ended up destroying it in the process of filleting it

[NASH]

Nice. I bought a 10.5lb salmon yesterday, planning to smoke it, but ended up destroying it in the process of filleting it

[mr x]

Lmfao

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[Jimmy]

I ended up cutting the whole thing up into portions. Next time I'll be asking them to fillet and de-bone for me..lol

[canuck]

Massaman Curry Chicken with Jasmin Rice and homemade Naan.

[mr x]

Nice. I've been making that curry quite often. Panang as well.

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[NASH]

Massaman Curry Chicken with Jasmin Rice and homemade Naan.

Looks awesome

[Tony L]

As good as that Lobster looked, I had better. I had Baked Turr, my favorite meal,.. no pictures though

[NASH]

Sooo simple and sooo gad damned good!


San Marzanos, EVOO, chilies, garlic, Farfalle, Padano...

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[RubberToe]

Everything looks great you guys! I'll be getting some lobster over the holidays too.

I'm cooking up a bunch of stuff for gifts and to last me a while. I'm behind schedule though, crazy busy.

I'm making a shit ton of Beef Pho broth and I'll be canning it all. I got almost 13 lbs of beef bone at 2 Boys in Cole Harbour.

Last year I made a huge batch of Madras curry sauce and canned it. I'll probably do it again but that one may wait until after Christmas.

I'll be making a large batch of hot wing sauce. A few medium batches actually since this is new territory for me, usually it's just hot sauce. I have this idea of using a "15 onion base" like in British Indian Restaurant (BIR) curry (how I make my madras, etc). Also pepper jelly, and hot sauce.

Right now I'm just over 24 hours into brining 4.5 Kg of pork loin for some back bacon I'm making for gifts. I'm also smoking some cheese.

I'm just about to do up my supper: Poutine with curds and some smoked harvarti topped with some Texas red chilli I pulled from the freezer. I'll post pics if I'm not too run off my feet.

[mr x]

Have you tried Patak's Madras curry sauce or paste? You can get it at the SS, and I am fairly impressed with it. It's great for making at work.

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[RubberToe]

Have you tried Patak's Madras curry sauce or paste? You can get it at the SS, and I am fairly impressed with it. It's great for making at work.

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Yeah the Pataks brand is classic BIR curry. That's the stuff that really got me started on curries many years ago. I still buy it quite often. The madras I make is inspired by that, when I make a batch I'll send you over a jar.

How about Indian pickles? An acquired taste I'd say. I fucking love them, right now my favourite brand is Swadist... delicious and way cheaper than the Patak's, although theirs is wicked too.

[mr x]

Haven't tried many pickles, but keep eyeing them up at Robie/Bedford stores. I really should start buying some.

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[RubberToe]

X, I like mango the best but mixed are excellent also. I get the lime ones for Thai food. Pacharanga are a bit hotter and more economical.



Sent from the brew timer.

[RubberToe]

Pho in progress. That's a 19 litre pot. Also Texas red chilli poutine from last night.

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Sent from the brew timer.

[RubberToe]

Loin out of the brine. 48 hrs, Ruhlman page 89, double batch. Now to dry overnight then smoke in the morning.

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Sent from the brew timer.

[gm-]

Just starting to prepare the turducken for tomorrow evening. The stuffing is in the oven as we speak, and I am preparing the ris a la mande.

[canuck]

Just starting to prepare the turducken for tomorrow evening. The stuffing is in the oven as we speak, and I am preparing the ris a la mande.

[jeffsmith]

Just starting to prepare the turducken for tomorrow evening. The stuffing is in the oven as we speak, and I am preparing the ris a la mande.

[LeafMan66_67]

Slicing up the bacon.

Maple Pepper

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Maple Chipotle

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[gm-]

The turducken, 13 lbs of solid meat (only bones left are in the legs and wings). Turkey stuffed with duck stuffed with chicken stuffed with sausage. Cooking it for 8 hours at 200°F



No room for regular stuffing, but it is essential to have some with the turducken. Here it is ready for the oven. Bread, mushrooms, onions, cellery, ham, sage, eggs, filberts, cream and butter

[LeafMan66_67]

The turducken, 13 lbs of solid meat (only bones left are in the legs and wings). Turkey stuffed with duck stuffed with chicken stuffed with sausage. Cooking it for 8 hours at 200°F

No room for regular stuffing, but it is essential to have some with the turducken. Here it is ready for the oven. Bread, mushrooms, onions, cellery, ham, sage, eggs, filberts, cream and butter

Looks awesome. Need a sliced pic!

[canuck]

Derek/Jon, that's some wicked good looking eats right there! Jon, like Derek mentioned, post up a sliced pic!

[LeafMan66_67]

Lobster roll. Full lobster per sandwich.

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[canuck]

Bastage!!! I could go for one....or three of those right now!!