Wet Spaniel - Posted - 09/15/2020:  11:56:01

Plum crumble, made with plums from my dad’s trees. We have someone comes over to help my wife, she’s called Sarah. She’s also a qualified chef - we love Sarah

Remsleep - Posted - 09/15/2020:  16:30:27

Another attempt at poor man’s sous vide, but this time I upped the ante and made lamb burgers. I tried to keep the temp at 125-130 for medium rare, but never quite got the system to balance out and it topped out at about 140. Turns out it doesn’t matter. Medium with sous vide is still nice and juicy. Served it with tabbouleh salad. Yummy.



No real recipe, just mix the ground lamb with spices (dried mint, cumin, coriander, S&P), form into patties, put patties in individual baggies, and put in the bath. Left them for an hour, then took them out at in internal temp of about 125*. Put on a rack and let dry for 10 minutes, then brown them in a hot cast iron pan at a minute or so a side. I put feta on mine; SWMBO doesn’t do cheese burgers. 



Because the temperature control at that lower temp was not very good, I'll probably put off doing steaks unless and until I get a proper sous vide engine, but it makes for a great burger.

Edited by - Remsleep on 09/15/2020 16:31:55

Brian T - Posted - 09/15/2020:  17:29:41

Pasta with a big load of cheese & mustard sauce.
That goes with the 16-20 prawns that will get dumped in on top.
Once again, the secret ingredient to add a sharp note is a big glug of Tabasco Jalapeno.

bubbalouie - Posted - 09/15/2020:  18:51:26

Glad to see someone else messing with sous vide ! The way I explain it is cooking meat until it's done to your perfection & adding more taste & cast iron goodness. 

I posted before about using my Jerk chicken recipe on pork roasts & tenderloins. 

Brian T - Posted - 09/15/2020:  19:01:02

I don't care for the idea of Sous Vide or else I do not understand what the hello is happening.
I expect a lot of Maillard Reaction in my food, not just a color change.

Some of my food is fast boiled ( pasta and seafoods), I can understand that.
I just need that browned chemistry for my foodie satisfaction.

bubbalouie - Posted - 09/15/2020:  19:11:20

I used to be into tropical fish aquariums. Sous vide is a tank heater with a water pump. Bought a plastic container to hook the unit on the side. We do steak & pork for about 3 hrs. every time. 

We put the meat in a Ziploc with herbs/spices/marinade for 3 hours, We have a vacuum sealer but just use ziploc bags with the air squeezed out. 

Brian T - Posted - 09/16/2020:  08:41:18

I'm too paleo. I really appreciate the smoke and flames part.
Must investigate the process of BBQ and wet mops.

STUD - Posted - 09/18/2020:  15:32:09

Smoked beef chuck roast and Mediterranean veg pie (adapted from a Jamie Oliver recipe.)

 

bubbalouie - Posted - 09/18/2020:  17:34:13

quote:

---

Originally posted by Brian T

I'm too paleo. I really appreciate the smoke and flames part.

Must investigate the process of BBQ and wet mops.

---

Brian T . I do BBQ all the time! It's foggy & cold out now. I just put on my rubber boots for the first time this year to go out & cut some fresh rosemary & thyme to go in the bag with a half doz. garlic cloves & a splash of good olive oil. In 3 hours we dry them off & add some fresh rosemary & bacon fat to a cracking hot cast iron frying pan.

You want smoke? You want maillard reaction? You got it! 

We're testing out our heat pump we had installed today. We put in over 2 cords of seasoned fir this spring.

We usually only burn a cord per winter & this new system means less trips to the woodshed for Bubba!

Boiled food is a delicious New England boiled dinner with a picnic roast, potatoes, cabbage & other roots!

Edited by - bubbalouie on 09/18/2020 17:37:26

Brian T - Posted - 09/18/2020:  17:43:15

I have used/owned 18 BBQ gassers and charcoal.
5 or 6 of them are still in service, here or in the city.
I only have a choice of 4 here. Big load, small load, gas or charcoal.
Nowhere is it written that you can't run 2 or 3 of them for a big dinner.

I need the Maillard thing. Maybe surfaces look over done but the restoration of body heat does
not make a meal for me.

breck - Posted - 09/18/2020:  17:49:09

BLT

bubbalouie - Posted - 09/18/2020:  18:25:42

Try this. Take a wheel of brie. Buy a pkg. of prosciutto. Lay the slices on a piece parchment or waxed paper like the petals of a flower. Put your brie with the rind on in the center & fold up all the pieces to completely wrap it.

Fire up your gasser or broiler & cut up a baguette into pieces on the diagonal to toast on the grill or flat pan. 

Brown up the outside 'till the cheese gets melted & serve with apple , pear & peach slices sauteed in a pan or microwaved with honey. Look up how to make Brie bites! 

Wet Spaniel - Posted - 09/19/2020:  00:14:36

quote:

---

Originally posted by figmo59

Smoked beef chuck roast and Mediterranean veg pie (adapted from a Jamie Oliver recipe.)

---

That looks superb Al.  I saw your pics whilst I was also watching a documentary about Snows BBQ in Lexington with their Pit Master Tootsie `Tomanetz - an amazing 84 year old grandma.  The combination of the two had be hankering to be back at the Smokin Pig in Valdosta GA..... I woke up hungry this morning!

Wet Spaniel - Posted - 09/19/2020:  00:29:34

quote:

---

Originally posted by Brian T

I don't care for the idea of Sous Vide or else I do not understand what the hello is happening.

I expect a lot of Maillard Reaction in my food, not just a color change.



Some of my food is fast boiled ( pasta and seafoods), I can understand that.

I just need that browned chemistry for my foodie satisfaction.

---

Brian, I'm not sure if you've quite understood what happens in sous vide, the meats not boiled, just warmed whilst completely sealed in a waterproof bag/pack.  You still get the maillard effect when you sear the meat before serving it.  In fact, it seems that the pre-heated meat can assist the starting of the reaction so you can achieve the sear more quickly than with a room temperature piece of steak.  Anyhoo, that's my understanding of it.

Wet Spaniel - Posted - 09/19/2020:  18:13:03

No glory shots - typical.... but tonight was steaks cooked over apple wood coals

 

bubbalouie - Posted - 09/20/2020:  05:05:01

Wet Spaniel I love your steak flipper! Handy to fend off the hounds too!

Wet Spaniel - Posted - 09/20/2020:  10:45:04

quote:

---

Originally posted by bubbalouie

Wet Spaniel I love your steak flipper! Handy to fend off the hounds too!

---

Aye

its a bobby dazzler isn't it!  I.m not sure which my son was eyeing up the most, the axe or the sword 

Brian T - Posted - 09/20/2020:  14:27:16

Don't miss it! Jonty was cooking over apple wood chunks.
One of the BBQ smoker wood chip suppliers has a huge orchard about 40 miles west of me.
There's probably employment here for wood buyers as old trad. orchards of big trees are all pulled for the newer, semi-dwarf grafts.

bubbalouie - Posted - 09/20/2020:  19:24:59

All the free apple wood here is covered in moss. I use my little hatchet to scrape it off.

I use hickory, apple & herbs on mostly all of my cooks.

Beef, pork or poultry. 

This is an old pic. Cabreese salad. homegrown tomatoes, good mozzerella, fresh basil, olive oil , fresh coarse salt & pepper.  Make it early & wrap the plate in cling wrap for the afternoon in the fridge & let it meld.

Easy but Unbelieveable! We're having it with roast chicken & fresh mexican asparrowguts.

Edited by - bubbalouie on 09/20/2020 19:35:34

Brian T - Posted - 09/20/2020:  20:29:25

Use a wire slicer to chop peeled, hard-boiled eggs. I use a pastry cutter instead.

> For 4 eggs,
> add 2 big tbsp Miracle Whip, Mayo or sour cream
> 1/2 tsp garlic powder
> 1/4 tsp each S&P
> 1/2 tsp Keene's dry mustard powder
> fold together with a big glug of Tabasco jalapeno sauce
(Thai Sweet Chili Chicken sauce is good.)
garnish with fine dice green onion

I doubled this last night and ate the leftovers for brunch today.
Did not measure anything too carefully but I did count to 8 for the eggs.

1935tb-11 - Posted - 09/22/2020:  07:29:11

trying to decide,, between baby backs ,, hot wings or loaded baked potato soup with grilled cheese........ this is going to require some pondering ..................

Brian T - Posted - 09/22/2020:  08:21:12

What's the weather like, Terry?
Warm & nice out = ribs
Cold & wet ( like my place for a week) = spud soup and grilled cheese.

1935tb-11 - Posted - 09/22/2020:  08:25:36

quote:

---

Originally posted by Brian T

What's the weather like, Terry?

Warm & nice out = ribs

Cold & wet ( like my place for a week) = spud soup and grilled cheese.

---

well the suns out ,,but its a bit cool for down here,, it was 44 fareh. this morning but its up to 55 now,,,, but i remembered i am out of gas,,,so i would have to go for gas or charcoal either way for ribs...  unless i did them in the (dare i say it<< OVEN )   i shudder at the thought ,,but i have did it before.

Brian T - Posted - 09/22/2020:  08:48:34

Ribs in the oven are a disappointment, I confess to have done that, too.

I took the battery out of the smoke alarm.
Bought a Breville smoke gun. Filled the oven with apple wood smoke a few times,
that helped a lot except it stinks up the cakes and apple pies later on.

geoB - Posted - 09/22/2020:  13:33:29

Garden fresh vegetable soup with lentils.

Beef critter flat iron grilled chuck.

Small salad.

Remsleep - Posted - 09/23/2020:  04:15:51

The other night I wanted to make something out of the pantry. I had a pound of ground lamb in the fridge, so I searched on one of my main recipe sites for something different. This came up:

Crispy Lamb and Yoghurt Pasta

It was a huge hit. SWMBO doesn't usually get very enthusiastic about food (unless it's chocolate) but she loved this.



I didn't have Aleppo pepper, so I subbed 50% cayenne pepper and 50% sumac. It's good the next day too, although not as good.

Wet Spaniel - Posted - 09/23/2020:  05:57:22

quote:

---

Originally posted by Remsleep

The other night I wanted to make something out of the pantry. I had a pound of ground lamb in the fridge, so I searched on one of my main recipe sites for something different. This came up:

Crispy Lamb and Yoghurt Pasta

It was a huge hit. SWMBO doesn't usually get very enthusiastic about food (unless it's chocolate) but she loved this.



I didn't have Aleppo pepper, so I subbed 50% cayenne pepper and 50% sumac. It's good the next day too, although not as good.

---

That does sound/look good, I should try that because any time I have minced lamb in the fridge, it always ends up in a shepherds pie - I really should be more creative!

Remsleep - Posted - 09/23/2020:  09:12:30

quote:

---

Originally posted by Wet Spaniel

quote:

---

Originally posted by Remsleep

The other night I wanted to make something out of the pantry. I had a pound of ground lamb in the fridge, so I searched on one of my main recipe sites for something different. This came up:

Crispy Lamb and Yoghurt Pasta

It was a huge hit. SWMBO doesn't usually get very enthusiastic about food (unless it's chocolate) but she loved this.



I didn't have Aleppo pepper, so I subbed 50% cayenne pepper and 50% sumac. It's good the next day too, although not as good.

---

That does sound/look good, I should try that because any time I have minced lamb in the fridge, it always ends up in a shepherds pie - I really should be more creative!

---

Trust me, this is better than shepherd's pie - even a really good one. SWMBO is English and has had her fair share of them.

Brian T - Posted - 09/23/2020:  09:18:09

Dolmades. Nothing makes dolmades taste better than at least 1/2 minced lamb.

The mint, the cinnamon, the oregano and the lemon zest.

I know that dolmades are supposed to be all rice but 1/2 meat makes a main course dinner.



Just one more reason to be able to waltz out the back door and pick the grape leaves.

Thank you for the pasta recipe, Remsleep. 

I might make pasta this week and roll the parsley right into it.  Cut it as linguini.

Edited by - Brian T on 09/23/2020 09:20:12

geoB - Posted - 09/23/2020:  14:20:29

More fresh garden vegetable soup.
CBLT club sammiches....

(Canadian bacon, lettuce, tomato)

1935tb-11 - Posted - 09/23/2020:  15:20:15

quote:

---

Originally posted by Brian T

What's the weather like, Terry?

Warm & nice out = ribs

Cold & wet ( like my place for a week) = spud soup and grilled cheese.

---

well i went with the baked potato soup... lordy it was good ,,,, and  i threw in a few oyster crackers  bacon bits ,, extra sharp cheddar and chives to boot....   we both enjoyed it ,, had enough left over for tonite too ,,,,,

Brian T - Posted - 09/23/2020:  16:02:28

We get what's called "cottage bacon." It's a 1 kg lump of all the heavily smoked sliced trim ends of the pretty sliced bacon in the expensive packaging. Cheap. Best by far if you need diced and fried bacon.
> some will go into 6-8 servings of corn chowder. Eat some, freeze the rest.
> some will go into 6-8 servings of curried green beans with bacon. Eat some, freeze the rest.
> some will go into a huge BLT cheese melt later tonight. Pig

bubbalouie - Posted - 09/23/2020:  19:56:24

quote:

---

Originally posted by Brian T

We get what's called "cottage bacon." It's a 1 kg lump of all the heavily smoked sliced trim ends of the pretty sliced bacon in the expensive packaging. Cheap. Best by far if you need diced and fried bacon.

> some will go into 6-8 servings of corn chowder. Eat some, freeze the rest.

> some will go into 6-8 servings of curried green beans with bacon. Eat some, freeze the rest.

> some will go into a huge BLT cheese melt later tonight. Pig

---

That's some Top drawer bachelor survival there Buddy 

bubbalouie - Posted - 09/23/2020:  20:34:47

We're having turkey burgers without the bun with melted Swiss & Terry's sweet potato wedgies. Not the orange yam kind. These are the light tan ones roasted in the oven with a spicy rub & chipotle aioli &spinach salad. 

Brian T - Posted - 09/23/2020:  20:53:13

I have a Greek seasoning recipe that appeared in an ancient Canadian Living magazine.
Cinnamon, mint, oregano and other things. Mix in oil, toss potato wedges in the goop and roast on a sheet @ 350F. Better than fries. Carrots, parsnips, yams just as nice.
Think I will fry up about a kg of bacon and see what else I think of. Dang! Out of eggs.

Wet Spaniel - Posted - 09/24/2020:  01:59:29

quote:

---

Originally posted by bubbalouie

We're having turkey burgers without the bun with melted Swiss & Terry's sweet potato wedgies. Not the orange yam kind. These are the light tan ones roasted in the oven with a spicy rub & chipotle aioli &spinach salad. 

---

We're eating a lot of minced turkey Bob, I've never made burgers with it though, I should give that a go.

Remsleep - Posted - 09/24/2020:  05:05:25

It can be difficult to cook a turkey burger to temperature without drying it out. Look for a recipe that uses a panade (bread soaked in milk or water) to help keep it moist. I’d also go with dark meat over white for this; I find it’s moister and more flavorful.

Wet Spaniel - Posted - 09/24/2020:  05:23:35

quote:

---

Originally posted by Remsleep

It can be difficult to cook a turkey burger to temperature without drying it out. Look for a recipe that uses a panade (bread soaked in milk or water) to help keep it moist. I’d also go with dark meat over white for this; I find it’s moister and more flavorful.

---

Thanks for that, that's pretty much what I was worried about.  I'll give that a go, thanks again.

Brian T - Posted - 09/24/2020:  10:46:47

When you flip the burgers, that's the time to add the cheap cheese slice as a moisture cap.
All of those same cooking puzzles apply to moose, elk, venison and bison.
The fat content may be as low as 2g / 100 g.

Taste the oils. While olive oils are OK with chicken/turkey, North American corn oil goes with North American game. Buy the very best, you deserve it.

Wet Spaniel - Posted - 09/24/2020:  12:59:08

quote:

---

Originally posted by Brian T

When you flip the burgers, that's the time to add the cheap cheese slice as a moisture cap.

---

There's never a time you should add cheese to a burger ! 

 

.........Jonty dons tin hat and runs for the hills

Brian T - Posted - 09/24/2020:  13:35:24

Melted cheese in game is good, some of the time. Mozza on bison kebabs.
Commonly, I'll buy Tex-Mex grated cheeses with jalapeno.
Handful on top of the burger just as I go to slam the bun shut.

bubbalouie - Posted - 09/26/2020:  17:40:01

These proscuitto wrapped chicken boobies are stuffed with Swiss cheese. Sorry jonty!

bubbalouie - Posted - 09/26/2020:  17:41:47

The start of my Hoppin" John.

Edited by - bubbalouie on 09/26/2020 17:49:10

Brian T - Posted - 09/26/2020:  19:18:00

Diced and fried up 850g (30 oz) bacon. Saved 1+ C bacon fat.
Best potato skins with bacon last night and tonight.

My experimental chocolate whiskey was a success.

Must go freezer diving for Sunday dinner.
Skinny apple pie for sure.

Maybe a couple of big batches of curried roasted nuts tonight.

STUD - Posted - 10/07/2020:  06:02:45

We're gonna try that Canadian steak or beef rub on ah coupl'ah rib'eyes..
Ovah the coals tonight...

Banjo Lefty had a thread on it i think...

Well we ordered it. It came in..n now gonna test it... ;0)
Compared to Montreal seasonins...

Remsleep - Posted - 10/07/2020:  08:40:56

Having not dined out since March, it's been a long time since I had mashed potatoes. I made some last night. Boy howdy, are they good.

RonR - Posted - 10/07/2020:  12:14:36

We made home made beef stew, just chuck, carrots, potatoes, and peas on Sunday. I had it every dinner till Tuesday. It seems to taste better every day.

STUD - Posted - 10/07/2020:  16:53:23

Liz here:
It wasn't the greatest quality beef to begin with, and it's 4 years old...also, I used a different dry rub than the one Al mentioned, so it came out....well, ok.

 

Brian T - Posted - 10/07/2020:  17:28:56

Veg: a rainbow of carrot (white, yellow, orange, red, purple) with peas in a steamer.
Chicken tortellini in Alfredo sauce with a handful of bacon dice and chunk tomato.
Plan on enough for tomorrow.