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#1902
Of course not.  There was also pulled pork and venison snack sticks.
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Let me know when I can stop by after all of this is all over with.
#1908

I want to do the chicken milanese this week. I have everything except whole milk. Can Almond milk work, Or should I risk certain and get the whole milk?

  • Popular Post
#1909

You gets aren’t messing around; this shit all y’all are cooking looks fantastic. 

 

My humble contribution: carbonara paired with a nice Italian red.

 

cf33d6e8934996e11e9528aaf7325a25.plist

#1913
29 minutes ago, Dr Fear said:
44 minutes ago, Dutch said:
Go on...

Bout to pull it out and sear in the oven, will report back.

Don’t roflbox this. 

#1915
Don’t roflbox this. 
Weird texture, me thinks I had it too long on the water, 8 hours at 133. At least I didnt over cook it. Still should be ideal for french dip sandwiches is a few days. The recipe had me ice bath for 10 min after pulling, then slathering on a compound butter before 15 minutes at 475 in the oven. Crust was nonexistent. Should of known better and just stuck to salt and pepper.0d6f81bc71cb9f6b5ce4aabd4af5837c.jpg34af2893c2e5d08b2a1163f231ed5ca9.jpga48e15419dec67fe8edf6b064c0a18ef.jpg08230b1cabb6c38daf219b44de588c1a.jpg
#1916

Also, this is what it looks like when your baked potatoes have been in the oven for 60 minutes and you realize you forgot to turn it on.5b702d228c2589d722a57e31985c0425.jpg

#1917
2 hours ago, Dr Fear said:

Weird texture, me thinks I had it too long on the water, 8 hours at 133. At least I didnt over cook it. Still should be ideal for french dip sandwiches is a few days. The recipe had me ice bath for 10 min after pulling, then slathering on a compound butter before 15 minutes at 475 in the oven. Crust was nonexistent. Should of known better and just stuck to salt and pepper.08230b1cabb6c38daf219b44de588c1a.jpg

Had the same problem with a venison roast that I sous vide'd.  The texture was way fucking off.  Grain looked similar to what I am seeing there.  Pic in the eat what you kill thread. I went 24 h with it though. 

#1918

Lots of randomness from last few weeks. Consistently did a poor job of taking plated pics. Oh well.

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Jambalaya:
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I don’t really have a name. Chicken and kale on a creamy tomato sauce:
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Blackened chicken:
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Grill was ready so threw on some steaks as well:
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#1921
Lots of randomness from last few weeks. Consistently did a poor job of taking plated pics. Oh well.

2c1094062ce746c8af72f92cf17fdb42.jpg

Jambalaya:
57eac5a00f465b7be431162ba1b048aa.jpg

I don’t really have a name. Chicken and kale on a creamy tomato sauce:
3b7a63e55c41954442ad5793820b38bf.jpg
8730f6aec40ca329fc44cb3ce8406826.jpg
d8bfd628a83b70b53a88d3e147aacc6e.jpg


Blackened chicken:
12c0ca8b223641e69c706625e8b82789.jpg

afcb2710ed5cc97c1b1722a98b315029.jpg

6aa6d76a4bc5a9050f770e9691b8ae31.jpg

Grill was ready so threw on some steaks as well:
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9c0f67dc474c8c68f4a678554622dadd.jpg
What do you use for the blacked chicken seasoning?
#1924
What do you use for the blacked chicken seasoning?

This was some Prudhomme’s Magic Seasoning. Although I don’t have a particular brand I have to use.

Easter brunch was simple and tasty:
Scrambled eggs with Best Stop smoked boudin and some potatoes
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#1925
13 minutes ago, ERhine said:


This was some Prudhomme’s Magic Seasoning. Although I don’t have a particular brand I have to use.

Easter brunch was simple and tasty:
Scrambled eggs with Best Stop smoked boudin and some potatoes
c925337afa6475f90be6c485bb1b5b40.jpg

Best Stop smoked f yes.

  • Popular Post
#1934

Forgot it was Easter until after I went to the store. Had a chicken in the fridge. Made fried chicken. Didn’t have time to brine. Didn’t matter. Was awesome.
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#1936

Mesquite marinated pork loin, grilled cauliflower, and a turnip green/kale mixture for Easter. Also did homemade rolls and homemade angel food cake with strawberries for dessert. Did not get pics of the finished products, but this was in process.

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#1938

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classic Easter sit down with the fam included smoked ham with jalapeño pepper glaze, green beans, family recipe tater salad, blueberry slaw, goat cheese deviled eggs and the wife’s sourdough popovers.

looking forward to a week of ham sammich Ed with potato salad and slaw.

#1940
1 hour ago, Kyrie Eleison said:

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classic Easter sit down with the fam included smoked ham with jalapeño pepper glaze, green beans, family recipe tater salad, blueberry slaw, goat cheese deviled eggs and the wife’s sourdough popovers.

looking forward to a week of ham sammich Ed with potato salad and slaw.

damn.  i would kill for a week of mini ham sandwiches on King's Hawaiian from the leftover holiday ham.  and then the beans and rice from the hambone.  props.

#1941
13 hours ago, Hank_Hill said:

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Boa noite.

looks amazing.  what is in the bowl between the rice and the pico? quinioa? and the greens - sauteed spinach?

#1942
15 minutes ago, Jack Straw said:

looks amazing.  what is in the bowl between the rice and the pico? quinioa? and the greens - sauteed spinach?

Farofa, it’s a toasted cassava flour with some spices, Brazilians eat it with everything seems like. Kind of a salty crunchy powder that brings it all home.Greens are just super thin cut collards sautéed briefly in garlic and oil 

#1943
40 minutes ago, Hank_Hill said:

Farofa, it’s a toasted cassava flour with some spices, Brazilians eat it with everything seems like. Kind of a salty crunchy powder that brings it all home.Greens are just super thin cut collards sautéed briefly in garlic and oil 

that brazilain poontang's got you making all sorts of delicious looking brazilian foods. well done on both levels.

#1944
13 minutes ago, irishtexan said:

that brazilain poontang's got you making all sorts of delicious looking brazilian foods. well done on both levels.

Yea she’s exposed me to a lot of new stuff...on all of said levels.

#1946
6 hours ago, Jack Straw said:

damn.  i would kill for a week of mini ham sandwiches on King's Hawaiian from the leftover holiday ham. 

With this... 

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#1948
2 hours ago, ss13 said:

With this... 

Horse-Radish1.png

never tried that one, but that sounds a delicious addition for the mini sandwich rotation

#1949

I really like it, but the bottle is small. That company also makes this, which is damn good too. 

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#1950
Mesquite marinated pork loin, grilled cauliflower, and a turnip green/kale mixture for Easter. Also did homemade rolls and homemade angel food cake with strawberries for dessert. Did not get pics of the finished products, but this was in process.
C89B2420-2145-4C17-BFA9-9CF23AB6EDAA.jpeg.440c110f98ee8f27099c6b5f70a3e00e.jpeg


How does one marinade with mesquite?

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