Author Topic: cooking (Read 283128 times)

AST · « **Reply #2400 on:** October 26, 2020, 09:04:59 AM »

It is #soupszn. 50 & raining today, next 3 days actually, so no work for me. That means 9am beer & soup making session.

My great grandma’s sausage, potato, & green bean soup is underway. Only ingredients not shown are minced garlic, bay leave, s&p to taste, heavy cream, and cider vinegar.

Sent from my iPhone using Tapatalk

AST · « **Reply #2401 on:** October 26, 2020, 12:25:32 PM »

Sent from my iPhone using Tapatalk

Cire · « **Reply #2402 on:** October 26, 2020, 12:28:03 PM »

making Bratwurst soup tonight! Potatoes, carrots, celery, kraut, and brats obvi

AST · « **Reply #2403 on:** October 26, 2020, 12:32:56 PM »

Quote from: Cire on October 26, 2020, 12:28:03 PM

making Bratwurst soup tonight! Potatoes, carrots, celery, kraut, and brats obvi

Cire · « **Reply #2404 on:** October 26, 2020, 08:17:57 PM »

Sour’y and delicious

Sent from my iPhone using Tapatalk

WillieWatanabe · « **Reply #2405 on:** October 26, 2020, 08:19:30 PM »

these soups probably taste better than they look. Would eat

AST · « **Reply #2406 on:** October 26, 2020, 08:34:19 PM »

Looks awesome

puniraptor · « **Reply #2407 on:** October 26, 2020, 08:45:58 PM »

i made chili with sweet potato and mole

i am a chili master, but this was the best of all time. not sure if the sweet potato (j-spec) changed it into something other than chili, i'll leave that determination to the historians

meats were italian sausage and spicy jimmy dean.

Cire · « **Reply #2408 on:** October 26, 2020, 09:13:40 PM »

I like potatoes in chili !

Sent from my iPhone using Tapatalk

Brock Landers · « **Reply #2409 on:** October 26, 2020, 09:32:59 PM »

Since it was cold as balls today I busted out the crockpot and made a pork roast with cabbage and baby carrots. No pics so just use your imagination. Delicious, except now I'm dealing with the aftermath of horrific cabbage farts.

DaBigTrain · « **Reply #2410 on:** October 26, 2020, 10:49:37 PM »

Quote from: puniraptor on October 26, 2020, 08:45:58 PM

i made chili with sweet potato and mole

i am a chili master, but this was the best of all time. not sure if the sweet potato (j-spec) changed it into something other than chili, i'll leave that determination to the historians

meats were italian sausage and spicy jimmy dean.

Swap out the sweet potatos for normal potatos and I'm all over this. My favorite dish ever is chicken en mole with fresh non-tube guac.

Cire · « **Reply #2411 on:** October 28, 2020, 05:42:56 PM »

First crack at a Shepard’s pie pretty good

Beef not lamb

Sent from my iPhone using Tapatalk

CHONGS · « **Reply #2412 on:** October 28, 2020, 06:08:41 PM »

That's rancher's pie then.

AST · « **Reply #2413 on:** October 31, 2020, 06:24:48 PM »

Filet and twice baked potatoes tonight.

Sent from my iPhone using Tapatalk

AST · « **Reply #2414 on:** October 31, 2020, 06:51:58 PM »

Finished in the oven at 350

Sent from my iPhone using Tapatalk

CHONGS · « **Reply #2415 on:** October 31, 2020, 06:53:11 PM »

I love rosemary. It's great.

AST · « **Reply #2416 on:** October 31, 2020, 06:54:45 PM »

Quote from: Chingon on October 31, 2020, 06:53:11 PM

I love rosemary. It's great.

It is my favorite of all the savory spices, by a lot.

Cire · « **Reply #2417 on:** October 31, 2020, 07:51:12 PM »

Wow

Sent from my iPhone using Tapatalk

pissclams · « **Reply #2418 on:** October 31, 2020, 10:40:47 PM »

not a big rosemary fan but those steaks look so on point, the sear is amazing
did you salt them for a while first or what? the reason I ask is that i’ve been working on my cast iron steak pan sear over the past couple months.

AST · « **Reply #2419 on:** October 31, 2020, 10:50:14 PM »

Quote from: pissclams on October 31, 2020, 10:40:47 PM

not a big rosemary fan but those steaks look so on point, the sear is amazing
did you salt them for a while first or what? the reason I ask is that i’ve been working on my cast iron steak pan sear over the past couple months.

Thanks.

I brought them to room temp and then s&p for 10 mins and into the cast iron. Olive oil in the cast iron, then butter added with the herbs of choice. Basically keep spooning butter over them the entire time. Once it finishes in the oven, the butter on the steaks amplifies the sear imo.

pissclams · « **Reply #2420 on:** October 31, 2020, 11:02:58 PM »

i’ve been doing cast iron in oven 500 degrees for about 45 minutes until that thing is completely hot then no oil/butter for fear of burning the butter

hmm i need to rethink?

were those from a tenderloin? they’ve been on sale in kc for $7 a pound because restaurants aren’t buying

obvs a ribeye guy but man a filet has its place,got one ?? n my bday this week go cats

steve dave · « **Reply #2421 on:** October 31, 2020, 11:03:21 PM »

I can’t wait to meet AST irl so I can kick his ass

Sent from my iPhone using Tapatalk

pissclams · « **Reply #2422 on:** October 31, 2020, 11:07:49 PM »

ya he’d own you at that too

AST · « **Reply #2423 on:** October 31, 2020, 11:09:01 PM »

Quote from: pissclams on October 31, 2020, 11:02:58 PM

i’ve been doing cast iron in oven 500 degrees for about 45 minutes until that thing is completely hot then no oil/butter for fear of burning the butter

hmm i need to rethink?

were those from a tenderloin? they’ve been on sale in kc for $7 a pound because restaurants aren’t buying

obvs a ribeye guy but man a filet has its place,got one ?? n my bday this week go cats

Yeah, tenderloins.

The searing of the steak did not take that long. But I am with you on the concern about the butter. That is why I started with new butter when they were dropped into the oven.

puniraptor · « **Reply #2424 on:** November 01, 2020, 04:00:12 AM »

Do you guys eat the cartilage nubs in spare ribs or spit them out?