What’s cooking in your kitchen?

[Webb]

There a thread for wildlife, what you did in the shop today, free wood, how about one for what’s cooking in the kitchen?
I see all sorts of tasty looking things, why not a thread for it?

 

[daniscool]

Damn. I cooked an amazing melanzane alla parmigiana and didn’t take a pic. Would have done it if this thread had been posted maybe four hours earlier.

 

[ripjack13]

Oh man, years ago I had a culinary pimpin thread. But it died out...

 

[Webb]

Let’s kick this pig and get it going.

We moved into our new house on Friday. I finally finished putting up the kitchen and pantry and to break in the new range, a pot of chicken and okra gumbo was born.

 

[trc65]

Getting cool and rainy this week, so some tater tot casserole sounded good. Not really pic worthy, but posted to propagate the thread.

 

[trc65]

There a thread for wildlife, what you did in the shop today, free wood, how about one for what’s cooking in the kitchen?
I see all sorts of tasty looking things, why not a thread for it?

There are two other food related threads that are updated periodically. One is for Christmas candy/cookies, and the other is for Charcuterie. I've posted quite a bit of the dry cured salumi (both salami and whole muscle) that I've made.

 

[Mike1950]

Stew last night. Double batch. Most will be frozen for fast food in single portion ramikins.

 

[sprucegum]

I made a chicken sandwich for lunch does this count?

 

[daniscool]

Chicken soup. This one’s fairly easy. We do roasted chicken every few weekends and there are always leftovers. Make a stock from the bones and leftovers after stripping the carcasses of any meat. Then remove the bones and toss in some vegetables and beans of choice, as much meat as you want and then season to taste. Herbs and aromatics are the primary base for experimentation. Match them to the chosen vegetables and you have a delicious and easy evening meal.

 

[Webb]

There are two other food related threads that are updated periodically. One is for Christmas candy/cookies, and the other is for Charcuterie. I've posted quite a bit of the dry cured salumi (both salami and whole muscle) that I've made.

The way this crew talks about eating, I’m hoping it will be an ongoing thread.

 

[trc65]

This was a week ago. Smoked a pork butt a day ahead of Labor Day, and while I was at it, threw some chicken on for supper that night.

Just for the sake of discussion, I never make "pulled pork", I hate the long stringy pieces when you cook it that long. I cook on the smoker/grill until 160-170°, then finish in a covered dish in the oven. That way you collect all the juices. Only cook to ~200°, separate the juices and let everything cool overnight. The next day I cut it up into cubes and reheat. All the fat has risen and hardened after cooling so you can remove the fat and use the juices to flavor/moisten the meat. The texture is much better. The other thing I differ with most is I never use BBQ sauce. Dry rub and smoke is all you need if it's cooked correctly.

 

[Mr. Peet]

Had some grilled chicken for lunch and BLT for supper. Big thick slice of yellow tomato, Romane lettuce, mayo, black pepper and a 1/4 pound patty of beef. Also had smashed tattors with chicken gravy. Very good. All 3 BLT's were on a wheat buns, you know, for health reasons.

 

[Webb]

Had some grilled chicken for lunch and BLT for supper. Big thick slice of yellow tomato, Romane lettuce, mayo, black pepper and a 1/4 pound patty of beef. Also had smashed tattors with chicken gravy. Very good. All 3 BLT's were on a wheat buns, you know, for health reasons.

Didn’t happen without pictures

 

[Alancw]

Stuffed cabbage—my grandma’s recipe—sweet and sour.

 

[Alancw]

View attachment 293338
Chicken soup. This one’s fairly easy. We do roasted chicken every few weekends and there are always leftovers. Make a stock from the bones and leftovers after stripping the carcasses of any meat. Then remove the bones and toss in some vegetables and beans of choice, as much meat as you want and then season to taste. Herbs and aromatics are the primary base for experimentation. Match them to the chosen vegetables and you have a delicious and easy evening meal.

I’ll do that and roast the bones first. Caramelize onions, carrots, and celery. Sometimes I’ll use a rotisserie chicken. Wild rice added sometimes . . . agreed, can be a great meal.

 

[daniscool]

I’ll do that and roast the bones first. Caramelize onions, carrots, and celery. Sometimes I’ll use a rotisserie chicken. Wild rice added sometimes . . . agreed, can be a great meal.

If I were doing it for a more special occasion I would too but this is a “one pot wonder” and as I make the stock in same pot that removes my ability to caramelise anything. Tastes good either way though the extra labour is definitely in the flavour profile.

 

[trc65]

Since left over chicken seems to be a theme, we usually make a quick chicken salad with left over rotisserie chicken. Equal amounts of mayo and sour cream, finely chopped celery and onion, lots of dill weed, a tiny bit of brown sugar and a TBS or two of lemon juice, salt and pepper to taste. No set amounts, vary to taste and how much chicken you have. If I remember to pick some up, will have it on croissants. If I have time, will make some ciabatta.