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#6501
1 hour ago, Party_Taco said:

No shit?! Gonna have to scout that…

oh, i wasn't saying they had it, i'm just amazed people buy prediced onion. fastest thing to prep in the entire kitchen and an onion lasts a long time on the counter so buying prediced is just... something

 

(here's a 15 minute video on how to chop an onion in less than 20 seconds)

 

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#6502

My wife is out of town so I decided to play around and smoke some beef cheeks, which I’d never done before. Holy hell did this turn out well, and in only 5 hours. It’s definitely fatty but it’s so much easier than dealing with a brisket. 

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#6506
12 hours ago, elfenix said:

oh, i wasn't saying they had it, i'm just amazed people buy prediced onion. fastest thing to prep in the entire kitchen and an onion lasts a long time on the counter so buying prediced is just... something

I enjoy the dicing. It's the peeling of onions and carrots and garlic and trimming the ends and cleaning the shreds of skin and washing of the board that slowly triggers my curmudgeonliness.

There's an appeal to just tossing shit together just to do the actual cooking. Hence the growth of the meal kit business.

#6507

My wife’s mother does a chicken casserole that’s a remnant of her youth on a Midwest farm. This shit is meant to feed hungry fellas who worked in a field all day, not my desk jockey ass, but it eats great all the same.

Looks like total dogshit while coming together, but satisfies deeply.

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#6509
11 hours ago, Party_Taco said:

My wife’s mother does a chicken casserole that’s a remnant of her youth on a Midwest farm. This shit is meant to feed hungry fellas who worked in a field all day, not my desk jockey ass, but it eats great all the same.

I'd devour that.  I'm the son of a Minnesotan who grew up on casseroles.  Some variation of a rice or noodle base, celery and onion or whatnot, a protein (usually chicken but sometimes tuna), a gravy or mayo mix to bind it all together, and topped with fried onions or potato chips.  It would feed our family of four for two nights to give mom a break from the kitchen.

#6510
25 minutes ago, South Austin said:

I'd devour that.  I'm the son of a Minnesotan who grew up on casseroles.  Some variation of a rice or noodle base, celery and onion or whatnot, a protein (usually chicken but sometimes tuna), a gravy or mayo mix to bind it all together, and topped with fried onions or potato chips.  It would feed our family of four for two nights to give mom a break from the kitchen.

They're big on the "hot dish" in the upper midwest.  We were too far south, but my mom abused the hell out of the crockpot (and poorly I might add).

  • Popular Post
#6511

@mchookem, thanks for the recipe, it was a huge hit around my house. We will definitely put this in the rotation. I used the ol coonass magnalite roaster just for authenticity. Appreciate amigo!

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Edited by RMac5
Coonass not an official word

#6515
[mention=210]mchookem[/mention], thanks for the recipe, it was a huge hit around my house. We will definitely put this in the rotation. I used the ol coonass magnalite roaster just for authenticity. Appreciate amigo!
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My mom’s recipe (which is a stone cold killer) is a lot like that, except no tomato. So, it has more of a yellow color, a little orange if we use crawfish.
Shrimp etouffe is the boy’s go-to when he wants to make something to impress food snobs (usually his French and Italian friends). They consistently say it’s one of the best things they’ve ever had, and it’s so easy.
#6516
3 hours ago, RMac5 said:

@mchookem, thanks for the recipe, it was a huge hit around my house. We will definitely put this in the rotation. I used the ol coonass magnalite roaster just for authenticity. Appreciate amigo!

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I am definitely making this sometime this week. 
I talked with my mom on the way home and she brought up green spaghetti we would have when visiting family in Mexico. I haven’t made it in probably over a decade and it was pretty damn good and so easy served with Milanesa de pollo. 
Didn’t take a pic until I was putting some leftovers away my bad. 
Basically make a poblano cream salsa and serve with pasta, big side dish in Mexico.

 

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#6517
On 3/9/2025 at 4:16 PM, elfenix said:

oh, i wasn't saying they had it, i'm just amazed people buy prediced onion. fastest thing to prep in the entire kitchen and an onion lasts a long time on the counter so buying prediced is just... something

Pre-diced onion, carrot, and celery at Central Market are fresh and convenient.  Sometimes, eliminating some prep to is huge. 

#6521
7 minutes ago, South Austin said:

Never cooked monkfish, and I don't believe I've ever had it.  Those cuts almost look like scallops.  What's the flavor profile?

It's known as "poor man's lobster" for good reason. It's excellent. Similar to scallop but a little chewier.

If you're ever in Boston, go to the Daily Catch in the North End and have the monkfish marsala. It's awesome.

#6522
On 3/11/2025 at 10:30 PM, Tonesky said:

Pre-diced onion, carrot, and celery at Central Market are fresh and convenient.  Sometimes, eliminating some prep to is huge. 

If I'm cooking them, I'll sometimes use the frozen diced onions or frozen "fajita vegetables" (onions + red/green peppers) from HEB.  I can't tell the difference in a sauce.  They cost a bit more than fresh, but no prep.  I don't know why they don't have a frozen mire poix (onions, carrots, celery).  Seems obvious.

#6524
8 hours ago, BHMCruiser said:

It's known as "poor man's lobster" for good reason. It's excellent. Similar to scallop but a little chewier.

If you're ever in Boston, go to the Daily Catch in the North End and have the monkfish marsala. It's awesome.

Yep, hence the little bowl of butter for dipping. The texture and flavor is similar to lobster but it’s not as sweet. It’s very tasty. Sautéed in butter with a squeeze of lemon juice. The asparagus got the same treatment but with a little garlic. I’m new to it and that’s the only way I’ve prepared it so far but I’ve been bookmarking recipes and am going to try it in some other dishes. There’s a Spanish salsa verde recipe that I’ve been told I should try. 

#6527
1 hour ago, Bert Orange said:

Plating: 10

Very generous.  I thought the panel might give me a deduction for not including a carb.  I offered to roast some baby potatoes or make a pot of rice, but everyone declined.

#6528
On 3/11/2025 at 9:10 PM, Zepol87 said:

I am definitely making this sometime this week. 
I talked with my mom on the way home and she brought up green spaghetti we would have when visiting family in Mexico. I haven’t made it in probably over a decade and it was pretty damn good and so easy served with Milanesa de pollo. 
Didn’t take a pic until I was putting some leftovers away my bad. 
Basically make a poblano cream salsa and serve with pasta, big side dish in Mexico.

 

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served cold?

#6529

Barb’s turned me on to green spaghetti.

We eat it hot and I make some fresh ground Tex-Mex pork meatballs. Kids fight over who gets the leftovers in their lunches.

#6531
On 3/12/2025 at 10:21 PM, WhatTheBuck said:

Monkfish for dinner tonight.

 

On 3/13/2025 at 9:00 AM, South Austin said:

Never cooked monkfish, and I don't believe I've ever had it.  Those cuts almost look like scallops.  What's the flavor profile?

 

On 3/13/2025 at 9:09 AM, BHMCruiser said:

It's known as "poor man's lobster" for good reason. It's excellent. Similar to scallop but a little chewier.

If you're ever in Boston, go to the Daily Catch in the North End and have the monkfish marsala. It's awesome.

isn't that the stuff they make imitation crab out of?

 

edit: the googles says no

Edited by elfenix

#6532
11 minutes ago, elfenix said:

isn't that the stuff they make imitation crab out of?

edit: the googles says no

I think that’s pollock. 

#6538
How did you get real black pudding here?  Sneak it home in your luggage?  I love that shit.

Broke out the M&S black pudding for breakfast this morning. Went full international. Added eggs with red chili and toast with French strawberry preserves.

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#6539

Been a few years but have always like the black pudding when in UK. 
Not sure if you have enough preserves on the toast though. 

#6540
Been a few years but have always like the black pudding when in UK. 
Not sure if you have enough preserves on the toast though. 

You know how much jelly you should put on toast? More.
#6541
12 hours ago, Brisketexan said:


Broke out the M&S black pudding for breakfast this morning. Went full international. Added eggs with red chili and toast with French strawberry preserves.

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Bullocks to the lack of baked beans.

#6543
On 3/15/2025 at 12:40 AM, Zepol87 said:

Lent so made aguachile and fish tacos

These tostadas are fire fyi

 

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I make really good scrambled eggs. I have only recently started breaking tostadas and using them as edible silverware with the eggs. Delicious. 

#6545

At cousins home visiting, and looked around for breakfast to cook.  A play on eggs Benedict.  Sourdough toast, frizzled ham, fried over easy eggs, lemony blender hollandaise.  It was a hit.

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#6546

No, it ain’t cooking. But shit killed my hands more than cooking does. Some blue points, great whites and east coast smith points. 
 

 

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#6547

Finally made a close facsimile of one of my favorite dishes at Madam Mam’s - Guay Teaw Nuer Sub, or F12 on the menu at Bee Caves.  Damn it was good to nail it after several misfires (Tulsa Thai scene is virtually non-existent).

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#6550

Portuguese inspired Periperi Chicken and Shrimp Pasta

With asparagus, capers, olives, roasted red peppers, sausage, over linguini. 

Sauce was olive oil, lemon juice and zest, Portuguese peppers, ginger, oregano, thyme, garlic, s&p. 
 

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