cooking thread...

[ketchenany]

5 hours ago, misfish said:

You just had to ask eh ?

NO

Hei we have been down that road many times before. At least you got out. 
Keep well  Mr. B. 

[DanD]

Had some more fun with the oven today. 
Cathy (my wife) and I put a bunch of different pizza toppings out on a table and rolled out some dough 35 small (12”) round pizza crusts/bottoms  
Told a bunch of friends that around 3 the oven will be up to temp (600 degrees) and they were welcome to come over and make their own pies. The best was watching/helping the kids build their pizzas. They were so proud of themselves when they saw the result of their effort. Even the adults had a good time many saying they had never did this before. At the end of the cooking and eating most of the people stuck around and helped with the clean up. Good old trailer trash pulling together and having a good time. 

[Spiel]

I had a nice big Moose Roast given to me so I decided to filleted it open, stuffed it and roll it up in a Bacon weave and Cherry Wood smoke it.

A little messy when it was time to carve it up but oh so good. Six big slices went into vacuum sealed bags for quick Sous vide reheats when desired.

 

[DanD]

That looks amazing. 

[akaShag]

Amazing indeed.

But WAYYYYYYYY too many veggies on that plate!  😉

Doug

[Spiel]

29 minutes ago, akaShag said:

Amazing indeed.

But WAYYYYYYYY too many veggies on that plate!  😉

Doug

Thanks Doug, but my waist line begs me to limit the carb intake and I won't sacrifice my beer. 

 

[akaShag]

17 minutes ago, Spiel said:

Thanks Doug, but my waist line begs me to limit the carb intake and I won't sacrifice my beer. 

 

Life is about sacrifices, for sure.  But remember, vegetables are what FOOD eats!

Doug

[smitty55]

2 hours ago, akaShag said:

Amazing indeed.

But WAYYYYYYYY too many veggies on that plate!  😉

Doug

LMAO

[Old Ironmaker]

DanD, you have to be kidding me. Way to go my young man. I have had the immense pleasure of eating Porketta in a Roman market  on a few occasions. It must be warm for me to eat it sacrilegious to some, whomever they are, it must be cold. What we do agree on it must be eaten as a sangwidge on a thick crust Italian bread with large air pockets within. We always prepared the pig at home and trudged it off to a cousins bakery in Hamilton at God awful hours of the night to bake in his wood oven.  Your Porketta is a work of food art. Way to go mangi. 

Italian bread trivia. The thicker the crust the longer a loaf will last. They bake a bread in Puglia that will last 2 weeks before going stale. 

Edited September 9, 2020 by Old Ironmaker

[mamona]

One of my favourite threads over here is silent for a while. Hopefully, there will be some pics after the weekend. Happy Thanksgiving everyone!

[mamona]

Cooked turkey pho soup from scratch. Basically, I used turkey leftovers and bones. Unbelievably delicious. Will be cooking it at least once a year from now on.

 

[Big Cliff]

Well, it's started 😊. Last winter while we were in Myrtle Beach one of our neighbours introduced us to kimchi. Kimchi is a Korean dish sort of like a sauerkraut but with much more complex flavours. I was watching tv the other day and they made kimchi so I decided to give it a try. I'll post more results as it progresses and it should take about 5 days.

[Big Cliff]

Cabbage roll soup. If you love cabbage rolls but don't like all the work involved this is for you😊. I made a batch a couple of weeks ago and everyone loved it. This batch is going to be canned so I have it for ice fishing this winter. 

[Big Cliff]

Now, a recipe is just a general guide line to me, the recipe I have called for Korean radish which I couldn't find in Lindsay so I pealed some regular radishes, I didn't have scallions so I used green onions, and I added about a cup of carrot match sticks. Anyway, now it ferments for about 5 days and we will see if it turns out close to what I remember. 😊

[DanD]

1 hour ago, Big Cliff said:

Cabbage roll soup. If you love cabbage rolls but don't like all the work involved this is for you😊. I made a batch a couple of weeks ago and everyone loved it. This batch is going to be canned so I have it for ice fishing this winter. 

We make something similar and call it lazy cabbage rolls. Usually make a big batch and then vacuum seal individual (2-3 person) meals. The stuff freezes very well comes out as if it were fresh made. Fast easy meal; take a bag out of the freezer and toss it in a pot of boiling water. Bago cabbage?

Guess what we're having for supper tonight; after seeing this post. LOL

Thanks Cliff.

Dan.

[misfish]

4 hours ago, DanD said:

We make something similar and call it lazy cabbage rolls.

 

The wife makes this,I refuse to eat it. I tell here cabbage rolls are cabbage rolls, and I am not lazy. I make them traditional with added meat balls,,,,,,,,,,,,,,,,,,, PERIOD.

 

 

[Big Cliff]

5 hours ago, DanD said:

We make something similar and call it lazy cabbage rolls. Usually make a big batch and then vacuum seal individual (2-3 person) meals. The stuff freezes very well comes out as if it were fresh made. Fast easy meal; take a bag out of the freezer and toss it in a pot of boiling water. Bago cabbage?

Guess what we're having for supper tonight; after seeing this post. LOL

Thanks Cliff.

Dan.

I vac sealed some of the first batch but they just had beef tenderloin on for $5.99 a lb and bacon for $1.97 /500g you couldn't fit a soda cracker in my freezer right now lol. 

[akaShag]

44 minutes ago, Big Cliff said:

I vac sealed some of the first batch but they just had beef tenderloin on for $5.99 a lb and bacon for $1.97 /500g you couldn't fit a soda cracker in my freezer right now lol. 

I missed those specials!  What store was that, out of curiosity?

Doug

[Big Cliff]

58 minutes ago, akaShag said:

I missed those specials!  What store was that, out of curiosity?

Doug

ValueMart had the tenderloin and Wholesale Club had the bacon. The tenderloin was really nice because they had 1/2 loins which if you watched you could get the thick end 😊

[akaShag]

1 hour ago, Big Cliff said:

ValueMart had the tenderloin and Wholesale Club had the bacon. The tenderloin was really nice because they had 1/2 loins which if you watched you could get the thick end 😊

WOO HOO!!!!!  Anyways, I missed both...........

[Big Cliff]

I use an app called Flipp, it saves me a lot of money and the app is free. Gives me all the weekly specials not only for food but CTC, Princess Auto.....

[mamona]

I am doing price matching using this app. Do not have to drive around chasing deals.

[Loonietoon]

Heard Walmart is not Price Matching no more Take it or Leave It Attitude

[dave524]

Similar to lazy cabbage rolls ,  make this a lot in the pressure cooker, was a little bland so I add a tbsp of Chili Powder and a tsp of Cumin  https://www.skinnytaste.com/chunky-beef-cabbage-and-tomato-soup-instant-pot/

[DanD]

I'm sorry here and yeah it's not me cooking anything; but if you haven't tried this stuff; you're missing out. I've been until my wife brought some home.

It equals if not better then Baileys

Here's another part I like about the stuff; it's a Canadian product!!!!

OK I'll stop now, I'm on my second Cabot & coffee. LOL

Dan