Things We're Cooking

beardown07 · May 28, 2016

French Dip sammiches with apple-wood smoked provolone.

3lb. chuck roast, seared and then put in a crock pot with a bunch of good shit.

Edisto_Tiger · May 30, 2016

Tried my hand at calamari this weekend. I don't think I did too bad with it.

LongtimeRamsFan42 · May 30, 2016

Edisto_Tiger said:
Tried my hand at calamari this weekend. I don't think I did too bad with it.

How did you prepare it? Fried? steamed? sauteed? Do tell :nod:

also hope you added the legs and "rings" at different times. Depending on how you prepared it of course :suds:

Edisto_Tiger · May 30, 2016

LongtimeRamsFan42 said:
How did you prepare it? Fried? steamed? sauteed? Do tell also hope you added the legs and "rings" at different times. Depending on how you prepared it of course

fried. I fried them Like I would fish. I dredged them in flour, then dropped them in an egg wash, and then back to the seasoned flour. And I did not separate the rings from the legs when I fried them.

We tried a tempura batter to start, but it was just too warm outside to keep the batter cold enough. The first batch was great, but the second batch was awful. That's when we changed methods.

beardown07 · May 30, 2016

Gorilla backstraps with roasted potatoes and veggies. :bolt:

beardown07 · May 30, 2016

LongtimeRamsFan42 · May 30, 2016

Edisto_Tiger said:
fried. I fried them Like I would fish. I dredged them in flour, then dropped them in an egg wash, and then back to the seasoned flour. And I did not separate the rings from the legs when I fried them.

We tried a tempura batter to start, but it was just too warm outside to keep the batter cold enough. The first batch was great, but the second batch was awful. That's when we changed methods.

Was it awful because you changed methods? or you didn't let the oil get back hot enough between them? Just asking :suds:

Edisto_Tiger · May 30, 2016

LongtimeRamsFan42 said:
Was it awful because you changed methods? or you didn't let the oil get back hot enough between them? Just asking

I think it was a combination of things:

1. The oil didn't get back up to temp.
2. the tempura batter got warm.

The end result of those two flaws was a pile of mush covered squid.

Once we abandoned the tempura and went to the egg wash and flour, everything was fine.

LongtimeRamsFan42 · May 30, 2016

Edisto_Tiger said:
I think it was a combination of things:

1. The oil didn't get back up to temp.
2. the tempura batter got warm.

The end result of those two flaws was a pile of mush covered squid.

Once we abandoned the tempura and went to the egg wash and flour, everything was fine.

Makes sense, if you have to, keep your Tempura chilled with a few ice cubes...Not too many to water it down(unless it is too thick)but just to keep it nice and chilly :suds:

moxie · May 30, 2016

LongtimeRamsFan42 said:
Makes sense, if you have to, keep your Tempura chilled with a few ice cubes...Not too many to water it down(unless it is too thick)but just to keep it nice and chilly

Or in a bowl of ice water. I'll do that with whipping cream if I haven't stuck my (metal or glass)bowl in the freezer.

Also, back to Rick Bayless...he has the best lime cilantro jalapeño coleslaw recipe on the planet! Makes fish tacos sing!!

LongtimeRamsFan42 · May 30, 2016

moxie said:
Or in a bowl of ice water. I'll do that with whipping cream if I haven't stuck my (metal or glass)bowl in the freezer.

Also, back to Rick Bayless...he has the best lime cilantro jalapeño coleslaw recipe on the planet! Makes fish tacos sing!!

Quite a few of his recipes are amazing!!! As a Chef myself, have to say that he's one of the BEST around!!! :nod:

bamabear82 · May 31, 2016

Wife made me a nanner puddin. :yes:

Edisto_Tiger · May 31, 2016

bamabear82 said:
Wife made me a nanner puddin.

View attachment 123686

lucky bastard. I love some naner puddin'.

bamabear82 · Jun 19, 2016

In-laws came over last night for a Fathers Day cookout. We smoked 2 racks of ribs, grilled some burgers, made some homemade mac & cheese, cole slaw and some baked beans..... and drank way too much. Doing some steak/red and green bell pepper/onion/mushroom kabobs tonight with some leftovers from last night. Food coma is inevitable.

beardown07 · Jun 19, 2016

Ok bear with this.

Cast iron-seared dry sea scallops. Topped with a mango vinaigrette, (fucking killer ftr)made from pureed mangoes, OJ, rice vinegar, lime juice, salt and pepper.

Roasted yellow and red potatoes, onions and carrots, coated in olive oil, salt, pep, garlic powder, dried thyme and dried crushed rosemary.

Roasted Brussels Sprouts and bacon, finished with a heavy drizzle of balsamic vinegar.

beardown07 · Jun 19, 2016

It was awesome. :kermit:

beardown07 · Jul 3, 2016

Prime cut Kobe NY Strip. Fucking amazing. Best steak I've ever had. Chimichurri sauce(definitely not needed), but I had parsley, cilantro and garlic that needed harvesting, so...it was fucking awesome too, but I'm telling ya, that steak was unparalleled. Yellow mashed potatoes with chives from the garden, and leftover roasted spaghetti squash.

24 dollar steak, and it was worth every penny.

Edisto_Tiger · Jul 18, 2016

shrimp and grits:

romeo212000 · Jul 18, 2016

Edisto_Tiger said:
shrimp and grits:

View attachment 138729

Guy Incognito · Oct 15, 2016

Not "cooking" per se, but I just spent half an hour slicing jalapenos for pickling. Had to double the pickling liquid, since I had so many peppers.

Quick 10 Minute Pickled Jalapenos | Gimme Delicious

Things We're Cooking

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