Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: 1Bigg_ER on April 09, 2015, 11:00:27 AM
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There are times when I want to share something but I don't want to start a whole new thread. Figured I'd just have one thread with a bunch of my kitchen adventures. Some will have recipes, some you can ask how I went about making them. I don't measure ingredients so you have been warned.
Let's kick off with my favorite way of eating Pasta. I'm not a big fan of too much sauce all over my pasta. I try to make sauces that the pasta Soaks up and become one.
While pasta is boiling away in chicken stock, I like to heat Ghee and good quality extra virgin olive oil, add capers until they are popping. Add a bunch of thinly sliced garlic and anchovies, add a good pinch of Aleppo peppers (or red pepper flakes). Saute that until the garlic is just browned and anchovies have disappeared. Set that aside on warm.
Drain pasta, reserve at least a cup of the cooking liquid.Toss the pasta with some greens, I like Arugula or baby spinach. Toss that with the anchovy sauce, if it looks dry, add some of the pasta cooking liquid. You can toss with pulled chicken, shrimp etc
Serve with a good shred of real Parmesan cheese, a drizzle of oil oil
(http://i1175.photobucket.com/albums/r636/emtawali/Pasta%20Bowl_zpsza1qoobu.jpg) (http://s1175.photobucket.com/user/emtawali/media/Pasta%20Bowl_zpsza1qoobu.jpg.html)
Or Protein on top.
(http://i1175.photobucket.com/albums/r636/emtawali/1427846282_20150331_180749_HDR-picsay_zpsr0cn0fhn.jpg) (http://s1175.photobucket.com/user/emtawali/media/1427846282_20150331_180749_HDR-picsay_zpsr0cn0fhn.jpg.html)
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Simple, and outstanding! Always a good combination ;) ;D
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Perfect. .☆´¯`•.¸¸. ི♥ྀ.
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I'm a serial snacker, I love anything stuffed in pastry. I'll skip a meal to reserve space for pies, meat pies, empanadas etc.
My favorite pastry dough holds well to fried pies.
10 ounces AP flour
1/2 a teaspoon sea salt
1/2 a teaspoon baking powder
Pulse this in a food processor
Add about 4 tablespoons leaf lard ( I do not use shortening or margarine and I'd never recommend it to anyone). No lard, use butter
Pulse this until grainy mess.
Add one egg yolk and about half a cup of chicken stock (or water). Chicken stock adds more flavor.
pulse to just about the mess comes together. Dump on a lightly floured board and just knead to bring everything together.
You can roll and use right away for fried pies.
(http://i1175.photobucket.com/albums/r636/emtawali/20150407_192650_HDR_zpsylri5dcy.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150407_192650_HDR_zpsylri5dcy.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/OH%20YEEEAAH_zpsxm7g2lap.jpg) (http://s1175.photobucket.com/user/emtawali/media/OH%20YEEEAAH_zpsxm7g2lap.jpg.html)
Crack open a beer and enjoy with good company.
(http://i1175.photobucket.com/albums/r636/emtawali/Meat%20pies_zpstwz7z7wi.jpg) (http://s1175.photobucket.com/user/emtawali/media/Meat%20pies_zpstwz7z7wi.jpg.html)
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Absolutely beautiful! A perfect jumping off point. Thank you.
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Someone stole this recipe from you. Thanks..gonna try this today. Did you bake or fry them? .☆´¯`•.¸¸. ི♥ྀ.
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Those are some good looking pies! Thanks for the crust recipe!
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That all looks fantastic!
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Something else that I love quite a bit.....Duck!! I Love duck confit. I do not make the traditional confit were the duck is cured because, well, it never last. I just salt the duck legs, sorta like a dry brine overnight. Turn my oven to lowest setting, this cycles heat between 180-200.
Dump the legs in a dutch oven, cover with duck fat and cook until a toothpick slides in effortlessly. That's anywhere between 6-hours.
After 7 hours
(http://i1175.photobucket.com/albums/r636/emtawali/Mobile%20Uploads/20150331_065628_HDR_zpsmtc7ceil.jpg) (http://s1175.photobucket.com/user/emtawali/media/Mobile%20Uploads/20150331_065628_HDR_zpsmtc7ceil.jpg.html)
Transfer that to a container let cool and refrigerate. let it mature under the fat for at least a day.
When ready, pull out as many legs as you please, brown to crisp or have it shredded and used in salad
(http://i1175.photobucket.com/albums/r636/emtawali/Confit%20salad_zpsizpsvhrx.jpg) (http://s1175.photobucket.com/user/emtawali/media/Confit%20salad_zpsizpsvhrx.jpg.html)
Israeli couscous, peas (for pappy and Muebe) and pine nuts salad with orange balsamic vinaigrette.
(http://i1175.photobucket.com/albums/r636/emtawali/20150407_173959_HDR_zps8cqcw9h0.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150407_173959_HDR_zps8cqcw9h0.jpg.html)
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Let me get this straight, you boil your pasta in chicken stock?! Does it make a big difference? I salt the heck out of my water, when my parents never did, and I can't even tell that much of a difference between the two.
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Someone stole this recipe from you. Thanks..gonna try this today. Did you bake or fry them? .☆´¯`•.¸¸. ི♥ྀ.
These were fried, baked works just as well. Heat oven to 425 degrees.
You want to chill the pies thoroughly (I freeze em for about 10 minutes) Apply an egg wash, and into the oven. Immediately turn the oven down to 375. Bake until nicely browned, about 20 minutes.
You can fill them with anything your heart desires.
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Let me get this straight, you boil your pasta in chicken stock?! Does it make a big difference? I salt the heck out of my water, when my parents never did, and I can't even tell that much of a difference between the two.
Oh yes it does. Most store bought pasta is bland so it soaks up that chicken stock pretty well.
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Oh y'all should try this. Especially if you're on low carb.
Butter beans and shrimp.
This is a very quick cook. Takes 10 minutes tops, not factoring in the brining process.
So get everything ready to go.
A bunch of garlic, chopped
lemon juice
Some red pepper flakes
Some stock or water
I brine my shrimp in 1 quart water, 1/4 cup kosher salt and 2 tablespoons sugar for 20 minutes. This gives me that pop texture, the shrimps just get plumped.
Then coat them with peanut oil, sprinkle some smoked paprika.
Get a skillet hot, quickly brown the shrimps in Ghee (or any neutral oil), do not cook them all the way. Set those aside.
Turn down heat, move the skillet off the heat to cool off. Add more ghee, pepper flakes and garlic. Cook until that garlic starts to smell good,
add drained butter bean or garbanzo beans. toss that around, season with salt, add a little stock, cook until the beans are warmed through. Add the shrimp back into the skillet and lemon juice. If the looks dry add a little more stock. The shrimp will finish cooking with the residual heat.
Here you can toss in a few greens, again I prefer arugula fr it's herby contribution besides being a vegetable.
Served
(http://i1175.photobucket.com/albums/r636/emtawali/Beans%20and%20shrimp_zpsszgxaftm.jpg) (http://s1175.photobucket.com/user/emtawali/media/Beans%20and%20shrimp_zpsszgxaftm.jpg.html)
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I should also mention that I primarily cook with homemade ghee, leaf lard or beef tallow.
I do not use vegetable shortening unless I'm seasoning my cast iron grill grates.
I'll add butter to sauces but do not use it to actually saute food coz it burns easily. That's why I reach for ghee.
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I'm hungry but don't know what to make quick. EGGS!!
Cast iron skillet on medium low heat, ghee, warm, crack eggs in ring mold, cover pan. Eggs do not like high heat fast cooking. Let them cook on low heat until desired texture. Season eggs after cooking.
Gotta have veggies with meals right?
Boil some peas, drain, season with salt, pepper, butter. Pull out the immersion blender. Smash em, add some mint, mascarpone or cream cheese some olive oil until desired texture.
Plate, grates some Parmesan cheese on top, seaon with smoked salt enjoy.
I cracked two eggs but ended up with a twin yolked, I love it when that happens.
(http://i1175.photobucket.com/albums/r636/emtawali/splashy%20eggs_zpsq7wfccmg.jpg) (http://s1175.photobucket.com/user/emtawali/media/splashy%20eggs_zpsq7wfccmg.jpg.html)
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You are killing it.
Edit for clarity: in a great way. :P
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You are killing it.
Edit for clarity: in a great way. :P
HA! Thank you!!
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Someone stole this recipe from you. Thanks..gonna try this today. Did you bake or fry them? .☆´¯`•.¸¸. ི♥ྀ.
These were fried, baked works just as well. Heat oven to 425 degrees.
You want to chill the pies thoroughly (I freeze em for about 10 minutes) Apply an egg wash, and into the oven. Immediately turn the oven down to 375. Bake until nicely browned, about 20 minutes.
You can fill them with anything your heart desires.
I just made some..filled some with potatoes and cheese..they need more seasonig..and pepperoni and some mozz, also made tomato and roasted red pepper sauce to dip them in. Pretty good. I baked them about 20 minutes after egg wash..I didn't wait..cooked them immdeiately,,it works. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Awesome loking plates ;D
Where do get your ghee or you make it yourself? If so then where do you get the butter?
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You are one freaky talented cook. Wish I was your neighbor
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Someone stole this recipe from you. Thanks..gonna try this today. Did you bake or fry them? .☆´¯`•.¸¸. ི♥ྀ.
These were fried, baked works just as well. Heat oven to 425 degrees.
You want to chill the pies thoroughly (I freeze em for about 10 minutes) Apply an egg wash, and into the oven. Immediately turn the oven down to 375. Bake until nicely browned, about 20 minutes.
You can fill them with anything your heart desires.
I just made some..filled some with potatoes and cheese..they need more seasonig..and pepperoni and some mozz, also made tomato and roasted red pepper sauce to dip them in. Pretty good. I baked them about 20 minutes after egg wash..I didn't wait..cooked them immdeiately,,it works. Pam .☆´¯`•.¸¸. ི♥ྀ.
Well that was quick!! Any tweaks you think the dough needs?
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You are one freaky talented cook. Wish I was your neighbor
Then you'd be eating peas at least twice a week.
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Someone stole this recipe from you. Thanks..gonna try this today. Did you bake or fry them? .☆´¯`•.¸¸. ི♥ྀ.
These were fried, baked works just as well. Heat oven to 425 degrees.
You want to chill the pies thoroughly (I freeze em for about 10 minutes) Apply an egg wash, and into the oven. Immediately turn the oven down to 375. Bake until nicely browned, about 20 minutes.
You can fill them with anything your heart desires.
I just made some..filled some with potatoes and cheese..they need more seasonig..and pepperoni and some mozz, also made tomato and roasted red pepper sauce to dip them in. Pretty good. I baked them about 20 minutes after egg wash..I didn't wait..cooked them immdeiately,,it works. Pam .☆´¯`•.¸¸. ི♥ྀ.
Well that was quick!! Any tweaks you think the dough needs?
I think I will use lard next time instead of real butter or = parts butter and lard..makes for a softer dough. The flavor was fine..I boiled a few thighs today to make some chicken pot pot for supper and threw in some into dough mix and potatoes and cheese into some, then pepperoni and mozz for the other ones. Bake at 425º for 20 minutes after an egg wash, None left. Pam .☆´¯`•.¸¸. ི♥ྀ.
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This whole thread has been excellent - but I am digging the eggs on peas shot. Looks like breakfast this weekend! Thank you.
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Awesome loking plates ;D
Where do get your ghee or you make it yourself? If so then where do you get the butter?
I make my own with Kerrygold (salted) butter from Costco.
I know exports always talk about unsalted butter, I can't be bothered. Costco has the best price on Kerrygold so I use that.
Dump the butter in a thick bottomed large Sauce pan on low heat and let it melt, simmer, bubble violently at times until the milk solids caramilze deeply (that's the ghee flavor).
Remember this is NOT clarified butter, it simmers past that.
(http://i1175.photobucket.com/albums/r636/emtawali/20141213_092422_HDR_zpsrhv3wnks.jpg) (http://s1175.photobucket.com/user/emtawali/media/20141213_092422_HDR_zpsrhv3wnks.jpg.html)
Strain it through a coffee filter, cool and transfer to a squeeze bottle or however you want to store. I do not refrigerate mine.
(http://i1175.photobucket.com/albums/r636/emtawali/20141220_112405_HDR_zpsabchpuep.jpg) (http://s1175.photobucket.com/user/emtawali/media/20141220_112405_HDR_zpsabchpuep.jpg.html)
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Someone stole this recipe from you. Thanks..gonna try this today. Did you bake or fry them? .☆´¯`•.¸¸. ི♥ྀ.
These were fried, baked works just as well. Heat oven to 425 degrees.
You want to chill the pies thoroughly (I freeze em for about 10 minutes) Apply an egg wash, and into the oven. Immediately turn the oven down to 375. Bake until nicely browned, about 20 minutes.
You can fill them with anything your heart desires.
I just made some..filled some with potatoes and cheese..they need more seasonig..and pepperoni and some mozz, also made tomato and roasted red pepper sauce to dip them in. Pretty good. I baked them about 20 minutes after egg wash..I didn't wait..cooked them immdeiately,,it works. Pam .☆´¯`•.¸¸. ི♥ྀ.
Well that was quick!! Any tweaks you think the dough needs?
I think I will use lard next time instead of real butter or = parts butter and lard..makes for a softer dough. The flavor was fine..I boiled a few thighs today to make some chicken pot pot for supper and threw in some into dough mix and potatoes and cheese into some, then pepperoni and mozz for the other ones. Bake at 425º for 20 minutes after an egg wash, None left. Pam .☆´¯`•.¸¸. ི♥ྀ.
No you heat the oven to 425 BUT reduce heat to 375 immediately after putting the pies in. Do not bake at 425.
I have posted a pie crust recipe here that's very tender. I think this one works best with fried pies. more sturdy to handle the oil.
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This whole thread has been excellent - but I am digging the eggs on peas shot. Looks like breakfast this weekend! Thank you.
You're welcome, I love sharing.
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Fantastic looking cooks and photos!
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Just amazing!
You are one of the best cooks I have seen on the web!
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These are all excellent jobs!
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All look great and nice pics Biggs!!! Don
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Oh yeah, one of my favorite facehole stuffers..... Lamb shanks
Cast and crew
Chocolate ale, yes chocolate.
Onion
Garlic
Cinnamon
Gochujang for some heat
Anchovy fillets
Beef stock
Thyme
Whisky
Beef tallow (cooking fat)
(http://i1175.photobucket.com/albums/r636/emtawali/20150410_205531_HDR_zps90yqnprt.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150410_205531_HDR_zps90yqnprt.jpg.html)
Season and Brown the shanks
(http://i1175.photobucket.com/albums/r636/emtawali/20150410_210615_HDR_zpsqag96xbi.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150410_210615_HDR_zpsqag96xbi.jpg.html)
Sip on some whisky
(http://i1175.photobucket.com/albums/r636/emtawali/20150410_211917_HDR_zpsd0yg1mr8.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150410_211917_HDR_zpsd0yg1mr8.jpg.html)
Saute onion and garlic, add gochujang and two anchovy fillets, season with salt and pepper . See that brown stuff peeping through the onion? That's sauce gold.
(http://i1175.photobucket.com/albums/r636/emtawali/20150410_213406_HDR_zpsqsnyn4la.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150410_213406_HDR_zpsqsnyn4la.jpg.html)
Cook that mess a little and then, oh boy, add the beer, throw in the cinnamon, thyme and bay leaf.
(http://i1175.photobucket.com/albums/r636/emtawali/20150410_213707_HDR_zpsip2weynb.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150410_213707_HDR_zpsip2weynb.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150410_213714_HDR_zpsfpdv7qgf.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150410_213714_HDR_zpsfpdv7qgf.jpg.html)
Put the shanks back in, and add beef stock until the liquid almost cover the shanks
(http://i1175.photobucket.com/albums/r636/emtawali/20150410_214101_HDR_zpsvxjp1z8w.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150410_214101_HDR_zpsvxjp1z8w.jpg.html)
Bring that mess to a gentle simmer, cover and cook a 325 degrees oven.
Turn the shanks every hours, testing for doneness with a fork. After two hours, remove the lid and continue cooking. This will caramelize the meat even further. Should be fork tender when done.
(http://i1175.photobucket.com/albums/r636/emtawali/20150411_001236_HDR_zpst76n1lai.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150411_001236_HDR_zpst76n1lai.jpg.html)
Now fish out the shanks and strain the sauce
(http://i1175.photobucket.com/albums/r636/emtawali/20150411_001649_HDR_zpsdmyfpnhq.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150411_001649_HDR_zpsdmyfpnhq.jpg.html)
Dump the sauce in a container with the shanks, I'm using a hotel pan. It's ready to eat but I prefer to leave it in the refrigerator for at least a day to mature.
(http://i1175.photobucket.com/albums/r636/emtawali/20150411_010030_HDR_zpse29wbwkq.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150411_010030_HDR_zpse29wbwkq.jpg.html)
Good eats.
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Good Eats - OHHHH BOY!
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Wow!!!!
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You are one freaky talented cook. Wish I was your neighbor
Then you'd be eating peas at least twice a week.
POW!
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Bring the state fair to the house!
(http://i1175.photobucket.com/albums/r636/emtawali/Funnel%20cake_zps2q3mszpr.jpg) (http://s1175.photobucket.com/user/emtawali/media/Funnel%20cake_zps2q3mszpr.jpg.html)
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Chicken gizzards. Could easily rival wings as the official cervaza companion.
These were simmered in salted water until fork tender. Then brown in hot skillet, seasoned with smoked paprika and a ancho chili powder. Set aside, then sautee large cut onions until lightly browned, add sliced garlic, sweet peppers and Anaheim peppers. Season with salt and ancho chili powder, add gizzards back to the skillet. Mix that mess up, crack open a beer and enjoy.
(http://i1175.photobucket.com/albums/r636/emtawali/1428862748_20150412_112503_HDR-picsay_zpst5ywx89f.jpg) (http://s1175.photobucket.com/user/emtawali/media/1428862748_20150412_112503_HDR-picsay_zpst5ywx89f.jpg.html)
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gizzards.....I think they made me at least 30 lbs of the man I am today! I love the way to did those Biggs!
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Bigg you can even make gizzards look edible!
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I can;t recall ever seeing chicken gizzard look that good before.
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I can;t recall ever seeing chicken gizzard look that good before.
X2
I have heard the only way to get them tender is a pressure cooker. I'm guessing that may not be true.
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I can;t recall ever seeing chicken gizzard look that good before.
X2
I have heard the only way to get them tender is a pressure cooker. I'm guessing that may not be true.
Not true, I simmer them. Takes about an hour and a half.
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The lamb shanks from recipe above has been plated
(http://i1175.photobucket.com/albums/r636/emtawali/Lamb%20shank_zpssegrvska.jpg) (http://s1175.photobucket.com/user/emtawali/media/Lamb%20shank_zpssegrvska.jpg.html)
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Bigg you can even make gizzards look edible!
And pig feet, tripe etc. LOL
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Bigg you can even make gizzards look edible!
And pig feet, tripe etc. LOL
Them gizzards look fabulous..I do mine in a crock pot with gravy..anyway I know they tasted good. Time to make more gizzards. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Pappy can have my gizzards!
I will take the lamb shank!
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Dinner, low carb.....
Zucchighetti (zucchini spaghetti). My apologies for not taking pictures of the whole process. Kids were ready to eat.
Get a large zucchini and slice into noodles. Here I used a mandolin with the julienne attachment. Sometimes I use a peeler when I want fettuccine like cuts.
Season the noodles with salt.
For the sauce I processed an avocado with lime, macadamia nut oil and seasoned with salt and chipotle powder until smooth. Adjust the consistency by adding more oil.
Toss that with the noodles.
Tilapia was done sous vide at 132 for about 30 minutes. Season with salt and bagged with macadamia nut oil.
Plated
(http://i1175.photobucket.com/albums/r636/emtawali/zuchigetti_zpszu3p3lyc.jpg) (http://s1175.photobucket.com/user/emtawali/media/zuchigetti_zpszu3p3lyc.jpg.html)
Good eats.
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That sounds excellent. I am not big on tilapia - but could sub in some walleye. Thanks for the post!
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Breakfast for dinner.....a loaded omelette
3 farm fresh eggs (see how yellow the omelette is)
A hand full of spinach
Jalapeno
Mini sweet red pepper
Mini sweet yellow pepper
A little diced onion
Some garlic
Shredded cheese
Ghee in cast iron skillet, saute onions, then add peppers and garlic, season with salt and ancho chili powder. Set aside when the mess is tender and starting to brown.
Same skillet, wilt the spinach. Set aside in a strainer. Why? Because watery spinach is an omelette killer.
Now to the eggs, ghee in a clean cast iron skillet. Medium low heat (eggs do not like high heat)
Beat the eggs until well incorporated. Add to the skillet, let some of the eggs run under the set eggs then walk away. Let it cook gently, as the top starts to set season with salt, place a layer of cheese, then the peppers on one half of the egg. Then the strained spinach. Now fold the other half over. Slide it into a plate. Garnish with some of the peppers and spinach.
Oh I came across cooked bacon, garnish with some of that.
Enjoy
(http://i1175.photobucket.com/albums/r636/emtawali/Loaded%20omelette_zpscdgylz9l.jpg) (http://s1175.photobucket.com/user/emtawali/media/Loaded%20omelette_zpscdgylz9l.jpg.html)
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Breakfast for dinner.....a loaded omelette
3 farm fresh eggs (see how yellow the omelette is)
A hand full of spinach
Jalapeno
Mini sweet red pepper
Mini sweet yellow pepper
A little diced onion
Some garlic
Shredded cheese
Ghee in cast iron skillet, saute onions, then add peppers and garlic, season with salt and ancho chili powder. Set aside when the mess is tender and starting to brown.
Same skillet, wilt the spinach. Set aside in a strainer. Why? Because watery spinach is an omelette killer.
Now to the eggs, ghee in a clean cast iron skillet. Medium low heat (eggs do not like high heat)
Beat the eggs until well incorporated. Add to the skillet, let some of the eggs run under the set eggs then walk away. Let it cook gently, as the top starts to set season with salt, place a layer of cheese, then the peppers on one half of the egg. Then the strained spinach. Now fold the other half over. Slide it into a plate. Garnish with some of the peppers and spinach.
Oh I came across cooked bacon, garnish with some of that.
Enjoy
(http://i1175.photobucket.com/albums/r636/emtawali/Loaded%20omelette_zpscdgylz9l.jpg) (http://s1175.photobucket.com/user/emtawali/media/Loaded%20omelette_zpscdgylz9l.jpg.html)
Beautiful. I use hot pepper cheese on mine..good cook. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Looks like a perfect omelet. And bacon is never a garnish 8)
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Oh my!
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Looks like a perfect omelet. And bacon is never a garnish 8)
LOL! I prefer edible garnishes
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That is a perfect omelet. Very nice!
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The egg experiment, fluffy omelette.
Heat oven to 325
Heat a skillet on medium low heat
First we need to destroy the egg. Separate the yolk from the wire.
And and and BEAT THE living egg outta each of them.
(http://i1175.photobucket.com/albums/r636/emtawali/20150418_081818_HDR_zpswi2ciyn5_edit_1429378417770_zpscoenrpgs.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150418_081818_HDR_zpswi2ciyn5_edit_1429378417770_zpscoenrpgs.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150418_081822_HDR_zpswkg7ckzh.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150418_081822_HDR_zpswkg7ckzh.jpg.html)
Now we rebuild the egg, fold the yolks into the whites
(http://i1175.photobucket.com/albums/r636/emtawali/20150418_075525_HDR_zpsuierhdxc.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150418_075525_HDR_zpsuierhdxc.jpg.html)
Get that mess into a skillet, do not stir, on medium low with ghee or butter.
Once it starts to brown underneath transfer it to the oven. Test for doneness with a skewer, it should come out clean.
Season with salt, pepper and your favorite cheese. Make a slit and fold it over.
(http://i1175.photobucket.com/albums/r636/emtawali/20150418_083516_HDR_zpsktk29aqd.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150418_083516_HDR_zpsktk29aqd.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/omelette_zps0pofmh3z.jpg) (http://s1175.photobucket.com/user/emtawali/media/omelette_zps0pofmh3z.jpg.html)
Serve
(http://i1175.photobucket.com/albums/r636/emtawali/soufflette_zpsxw7sdfe1.jpg) (http://s1175.photobucket.com/user/emtawali/media/soufflette_zpsxw7sdfe1.jpg.html)
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Fluffy omelets using that method are superb.
Separating and beating the egg whites using that exact same method, then folding them into cake batter is also a great way to make cakes a little lighter and fluffier in texture.
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And pancakes, waffles etc
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Sous vide fried chicken. No dredging was involved. Sous Vide at 162 for 3 hours. Kept it for later use in the refrigerator. Later use turned out to be today
(http://i1175.photobucket.com/albums/r636/emtawali/20150420_200340_HDR_zpstrhdbmmj.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150420_200340_HDR_zpstrhdbmmj.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150420_201845_HDR_zpsirsiz6gs.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150420_201845_HDR_zpsirsiz6gs.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/Sous%20vide%20fried%20chicken_zpsmezbf2ph.jpg) (http://s1175.photobucket.com/user/emtawali/media/Sous%20vide%20fried%20chicken_zpsmezbf2ph.jpg.html)
The pasta sauce was actually the sauce from the lamb shank cook. Froze the left over.
I reduced it and added a touch of me marinara sauce. It was a successful experiment.
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O M G this is an amazing post .
great dishes one by one .
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[attachment deleted by admin]
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O M G this is an amazing post .
great dishes one by one .
Much appreciated!!
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Sliders.
My burger recipe is http://www.letstalkbbq.com/index.php?topic=12989.30 (http://www.letstalkbbq.com/index.php?topic=12989.30)
Sous the patties at 144. Now if you're making fries, you probably already got your fat heating. Why not finish the patties in the fat? Trust me they crisp up in seconds. Season the patties right out of the fat.
(http://i1175.photobucket.com/albums/r636/emtawali/20150422_205628_HDR2_zpsqcvjqgzx.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150422_205628_HDR2_zpsqcvjqgzx.jpg.html)
Twice cooked yukon gold potatoes fries.
(http://i1175.photobucket.com/albums/r636/emtawali/20150422_210056_HDR_zpsvpwmodn2.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150422_210056_HDR_zpsvpwmodn2.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150422_210140_HDR_zpsndrusgvg.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150422_210140_HDR_zpsndrusgvg.jpg.html)
I doubt that I'll ever make regular burgers, sous vide is the way to go.
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Did you do them in the leaf lard? I just got some from online and gonna try it. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Did you do them in the leaf lard? I just got some from online and gonna try it. Pam .☆´¯`•.¸¸. ི♥ྀ.
I use beef tallow for fries and burgers.
I have used leaf lard for fries, equally great results, slight edge to beef tallow.
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I'm getting jealous of these meals.
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I've been going through your cooks, making notes, lists, etc. until my head hurts. Can you just move here and cook for me? I have a spare room....
I am loving this thread and enjoying your thoughts and recipes. Thank you!
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I've been going through your cooks, making notes, lists, etc. until my head hurts. Can you just move here and cook for me? I have a spare room....
I am loving this thread and enjoying your thoughts and recipes. Thank you!
LOL!!
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A weird delicious combo.....
Steak, rice and peanut butter spinach.
(http://i1175.photobucket.com/albums/r636/emtawali/Steak%20N%20nut_zps972omfga.jpg) (http://s1175.photobucket.com/user/emtawali/media/Steak%20N%20nut_zps972omfga.jpg.html)
I believe I posted this peanut butter spinach recipe.
Basically I sauteed onions just until soft. Added chopped tomatoes, cook that down until liquid is gone. Add peanut butter, mix well. If it's too dry, add a little water. Season with salt, add wilted, drained spinach, mix well.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141013_135147_zpshvbnkriw.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141013_135147_zpshvbnkriw.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141019_123634_zpsz4w7wcnt.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141019_123634_zpsz4w7wcnt.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20141013_164417_zpszrnrtwdh.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20141013_164417_zpszrnrtwdh.jpg.html)
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Dude, what's your background? You're not just some guy cooking at home. You have training or have worked at a restaurant. Freaking killing me though. Damn. I just ate a break machine burrito.
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Bigg only you could make spinach edible and delicious :P
And that steak must be SV'd then seared!
Awesome!
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Dude, what's your background? You're not just some guy cooking at home. You have training or have worked at a restaurant. Freaking killing me though. Damn. I just ate a break machine burrito.
I've never been in a commercial kitchen, never been trained, no restaurant background whatsoever.
What I have is will. LOL!!
I'm not scared to mess up in the kitchen or experiment.
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Bigg only you could make spinach edible and delicious :P
And that steak must be SV'd then seared!
Awesome!
Is there any other way to cook a steak? LOL!
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Dude, what's your background? You're not just some guy cooking at home. You have training or have worked at a restaurant. Freaking killing me though. Damn. I just ate a break machine burrito.
I've never been in a commercial kitchen, never been trained, no restaurant background whatsoever.
What I have is will. LOL!!
I'm not scared to mess up in the kitchen or experiment.
When you love what you are doing- you will excel at that.... otherwise - it is little more than a job or task..... ;)
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Well said Tee!!!
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My all time favorite appetizer.... Fried calamari.
Heat peanut oil to 400 degrees.
Cleaned and sliced
(http://i1175.photobucket.com/albums/r636/emtawali/20150425_123025_HDR_zpsjhgooszp.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150425_123025_HDR_zpsjhgooszp.jpg.html)
Seasoned with salt and chipotle powder
(http://i1175.photobucket.com/albums/r636/emtawali/20150425_210258_HDR_zpsyocmzs5d.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150425_210258_HDR_zpsyocmzs5d.jpg.html)
Then season AP flour, put that mess in a ziplock bag and shake shake shake.
(http://i1175.photobucket.com/albums/r636/emtawali/20150425_210429_HDR_zpsozunvjzz.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150425_210429_HDR_zpsozunvjzz.jpg.html)
We ready to fry
(http://i1175.photobucket.com/albums/r636/emtawali/20150425_211219_HDR_zps97thm2fp.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150425_211219_HDR_zps97thm2fp.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150425_211240_HDR_zpsjue0vmje.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150425_211240_HDR_zpsjue0vmje.jpg.html)
As soon as it comes out of the fryer, hit it with salt and chipotle powder.
(http://i1175.photobucket.com/albums/r636/emtawali/20150425_211943_HDR_zps3j7rqme4.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150425_211943_HDR_zps3j7rqme4.jpg.html)
Snack time.....
(http://i1175.photobucket.com/albums/r636/emtawali/Calamari_zpsuucd5x0m.jpg) (http://s1175.photobucket.com/user/emtawali/media/Calamari_zpsuucd5x0m.jpg.html)
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Calamari is cooked in less than 2 minutes. If you go past that you'll be eating rubber bands.
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Love me some squid!
I like it sometimes with a hot/sweet chili sauce ;) Almost like a spicy duck sauce.
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I'm a lemon squirter, no sauce. My wife prefers marinara sauce.
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I'm a lemon squirter, no sauce. My wife prefers marinara sauce.
I am a lemon squitter as well - oh my that looks absolutely perfect! Thank you!
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Man that looks great!
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Testing my kitchen Aid hand blender as a meat chopper for burgers. This was done in a hotel
(http://i1175.photobucket.com/albums/r636/emtawali/20150426_183052_HDR_zpsc1qljym4.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150426_183052_HDR_zpsc1qljym4.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150426_183613_HDR_zpsdsuvalg3.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150426_183613_HDR_zpsdsuvalg3.jpg.html)
It did a great job, granted I could only chop a handful at a time.
(http://i1175.photobucket.com/albums/r636/emtawali/20150426_204407_HDR_zpsbehprefl.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150426_204407_HDR_zpsbehprefl.jpg.html)
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Even in a hotel your making excellent grub!
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Even in a hotel your making excellent grub!
X2 - and great pictures!
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Even in a hotel your making excellent grub!
All thanks to Sous Vide!!!
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Sous vide meatballs experiment.
Bagged some meatballs with marinara sauce, vacuum sealed and took em on the road.
Got the hot tub time machine to 143 degrees, dropped a bag in and went to the gym.
(http://i1175.photobucket.com/albums/r636/emtawali/20150417_151314_HDR_zpssntzmrdb.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150417_151314_HDR_zpssntzmrdb.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150417_165114_HDR_zps33xmujcy.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150417_165114_HDR_zps33xmujcy.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150417_210725_HDR_zpswyv6kqqe.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150417_210725_HDR_zpswyv6kqqe.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150420_183113_HDR_zpstaczonq6.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150420_183113_HDR_zpstaczonq6.jpg.html)
I lift heavy things
(http://i1175.photobucket.com/albums/r636/emtawali/20150420_185433_HDR_zpse1ckqubq.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150420_185433_HDR_zpse1ckqubq.jpg.html)
Two hours later...
Cooked some spaghetti, got the bags out and plated.
Most most will garnish with Parsley out of habit. Try Arugula insteadm it doubles as a veggie and a herb,
(http://i1175.photobucket.com/albums/r636/emtawali/Sous%20vide%20meatballs_zpsp0tf9lxg.jpg) (http://s1175.photobucket.com/user/emtawali/media/Sous%20vide%20meatballs_zpsp0tf9lxg.jpg.html)
Long live Sous Vide cooking!!
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ohhh boy - dang I wish I ate as well at home as you do on the road! Beautiful!
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How were the meatballs? Any different than a slow simmer in the pot of "gravy"?
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Oh man Bigg that looks great!
And you didn't have to post pictures of a Gym... Your going to scare Pappy :P
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Yeah.,.tell us about the meatballs..did they stay together or disintigrate? I gotta get another Anova for the campground..I can make stuff liket his and od it at the lake. Even freeze it, then sv. this is gonna sound weird, but how big are your balls, uh meatballs? I make really BIG ones, probably about 6 - 8 ounces each. .☆´¯`•.¸¸. ི♥ྀ.
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Meatballs stayed intact, tender and very meaty.
The one issue I had, after comparing the sauce with the one I jarred, the sous vide sauce kind of got a little watery.
Pam my balls were about 4-5 oz.
Akruckus, very little to no difference with regular meatballs done in a pot of sauce.
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Meatballs stayed intact, tender and very meaty.
The one issue I had, after comparing the sauce with the one I jarred, the sous vide sauce kind of got a little watery.
Pam my balls were about 4-5 oz.
Akruckus, very little to no difference with regular meatballs done in a pot of sauce.
Good to know. Maybe the bagged sauce had the extra juice from the meatballs, making it "woodery" (aka watery)?
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Did you brown the meatballs? or just add them to the sauce..only 2 hours? hmmm..time for me to make more meatballs..time for sammiches. I don't make spaghetti sauce any more..just make my own marinara. .☆´¯`•.¸¸. ི♥ྀ.
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Meatballs stayed intact, tender and very meaty.
The one issue I had, after comparing the sauce with the one I jarred, the sous vide sauce kind of got a little watery.
Pam my balls were about 4-5 oz.
Akruckus, very little to no difference with regular meatballs done in a pot of sauce.
Good to know. Maybe the bagged sauce had the extra juice from the meatballs, making it "woodery" (aka watery)?
Exactly! Pot lets evaporation take place.
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Did you brown the meatballs? or just add them to the sauce..only 2 hours? hmmm..time for me to make more meatballs..time for sammiches. I don't make spaghetti sauce any more..just make my own marinara. .☆´¯`•.¸¸. ི♥ྀ.
Nope, rolled and dropped in bag. Just two hours. I probed them when I got them out of the hot tub time machine.
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Leftover plate.
Sometimes I get back from the gym starving and my mind runs wild in kitchen.
This is one of those times. I had planned on making a sandwich with leftover smoked beef short ribs. Tossed that in the hot tub time machine at 135 degrees to warm up.
Change of plans, I sliced some bella mushrooms, throw them in ghee
(http://i1175.photobucket.com/albums/r636/emtawali/20150505_220348_HDR_zpshn488nku.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150505_220348_HDR_zpshn488nku.jpg.html)
Had some leftover chorizo and mushrooms from an omelette that I made earlier for the wife. Can't waste that.
(http://i1175.photobucket.com/albums/r636/emtawali/20150505_220428_HDR_zpsahvm9ikl.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150505_220428_HDR_zpsahvm9ikl.jpg.html)
sliced some green onions, saute that with the mushrooms. Season with mixed pepper corns and salt
(http://i1175.photobucket.com/albums/r636/emtawali/20150505_220557_HDR_zpswidkdxrf.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150505_220557_HDR_zpswidkdxrf.jpg.html)
Oh look! rice in the refrigerator
(http://i1175.photobucket.com/albums/r636/emtawali/20150505_220732_HDR_zpsld5o5ii3.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150505_220732_HDR_zpsld5o5ii3.jpg.html)
Let's put it all together.
(http://i1175.photobucket.com/albums/r636/emtawali/Leftovers_zpskupza0cg.jpg) (http://s1175.photobucket.com/user/emtawali/media/Leftovers_zpskupza0cg.jpg.html)
And it was a fantastic meal!!
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Even left overs look gourmet! Wow!
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Even left overs look gourmet! Wow!
Well said. Beautiful!
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Let's do Thai style chicken thingamajig.
Chop up some boneless skinless chicken thighs. Then run them through a food processor.
(http://i1175.photobucket.com/albums/r636/emtawali/20150506_131420_HDR_zpsj5vlydcn.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150506_131420_HDR_zpsj5vlydcn.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150506_132018_HDR_zpsviyloggq.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150506_132018_HDR_zpsviyloggq.jpg.html)
Now get about 2 tablespoons of coconut cream. I rarely use coconut milk, I prefer the cream. Trader Joe's makes great coconut cream.
Add that to a large bowl, add some fish sauce, cumin, Thai red curry paste, lemongrass paste, finely diced red bell peppers, grated garlic, grated ginger and cilantro.
(http://i1175.photobucket.com/albums/r636/emtawali/20150506_133804_HDR_zps4u53kvmb.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150506_133804_HDR_zps4u53kvmb.jpg.html)
Mix that mess
(http://i1175.photobucket.com/albums/r636/emtawali/20150506_133854_HDR_zps6bhlvmmw.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150506_133854_HDR_zps6bhlvmmw.jpg.html)
Add the Chicken and season with salt, mix well.
(http://i1175.photobucket.com/albums/r636/emtawali/20150506_134042_HDR_zps9zx7ebwj.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150506_134042_HDR_zps9zx7ebwj.jpg.html)
Here you can cover and let it firm up in the refrigerator.
Then form patties.
(http://i1175.photobucket.com/albums/r636/emtawali/20150506_170033_HDR_zpsw9m2jicg.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150506_170033_HDR_zpsw9m2jicg.jpg.html)
Fry em up
I used a mini skillet
(http://i1175.photobucket.com/albums/r636/emtawali/20150506_175005_HDR_zpsfb8er4ep.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150506_175005_HDR_zpsfb8er4ep.jpg.html)
You can go low carb with julienned carrots and cucumbers.
(http://i1175.photobucket.com/albums/r636/emtawali/20150506_172622_HDR_zpsjassrd89.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150506_172622_HDR_zpsjassrd89.jpg.html)
With peanut sauce
(http://i1175.photobucket.com/albums/r636/emtawali/Thai%20salad_zpsi3y1xc18.jpg) (http://s1175.photobucket.com/user/emtawali/media/Thai%20salad_zpsi3y1xc18.jpg.html)
Or make a sammich.
(http://i1175.photobucket.com/albums/r636/emtawali/Thai%20Chikin%20sammich_zps10pz2lxu.jpg) (http://s1175.photobucket.com/user/emtawali/media/Thai%20Chikin%20sammich_zps10pz2lxu.jpg.html)
Fantastic!
If you make this for adults only, mix in some Sriracha with the Chicken.
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I will take one of those Thai chicken patties ------- Please! :P :P
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Oh man!!!!
I love the look of that recipe and the results. Good on ya Biggs....
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I have been offline for a bit and come back to find this thread. Inspirational and, sir, you put on cooking clinics with every recipe. Generous sharing. I share a lot on Facebook but I an a hacker compared to you.
Thanks.
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I have been offline for a bit and come back to find this thread. Inspirational and, sir, you put on cooking clinics with every recipe. Generous sharing. I share a lot on Facebook but I an a hacker compared to you.
Thanks.
LOL! Thank you DJ
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Keeping it simple and light.
Arugula and white beans salad. Dressed in lemon and olive oil.
(http://i1175.photobucket.com/albums/r636/emtawali/20150507_175830_HDR_zpsnmrf7fli.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150507_175830_HDR_zpsnmrf7fli.jpg.html)
For shrimp, I like to brine it for 15 minutes. Then toss in peanut oil, smoked paprika and cumin. Sear in hot cast iron skillet.
(http://i1175.photobucket.com/albums/r636/emtawali/20150507_162854_HDR_zpstxzsdubg.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150507_162854_HDR_zpstxzsdubg.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/Shrimp%20salad_zpsjpo2jkt7.jpg) (http://s1175.photobucket.com/user/emtawali/media/Shrimp%20salad_zpsjpo2jkt7.jpg.html)
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This thread just keeps growing! Awesome!
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Tired of the Same ol' breakfast? Try this.
Dice some avocado
Dice some sweet tomatoes
Chop up some crispy bacon
Season, mix, drizzle with avocado or olive oil
Boil some eggs
Enjoy!
(http://i1175.photobucket.com/albums/r636/emtawali/20150509_075511_HDR_zps9givghyd.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150509_075511_HDR_zps9givghyd.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/Avocado%20salad_zpstgvtcegg.jpg) (http://s1175.photobucket.com/user/emtawali/media/Avocado%20salad_zpstgvtcegg.jpg.html)
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I find your bacon to avacodo ratio inadequate :)
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I find your bacon to avacodo ratio inadequate :)
X2
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I find your bacon to avacodo ratio inadequate :)
I agree with you. But I had a bunch of it while I was slicing. LOL
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I find your bacon to avacodo ratio inadequate :)
I agree with you. But I had a bunch of it while I was slicing. LOL
Once they go ripe - you gotta eat them. Avocado salad for lunch today!
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I was chemically inconvenienced by bourbon and had the munchies. Oh don't act like you don't get the munchies from drinking.
Diced up some leftover smoked beef, poured out some olive oil in a pan, dropped in some anchovy fillets, an obscene amount of grated garlic. Let it bubble gently.
(http://i1175.photobucket.com/albums/r636/emtawali/20150507_220339_HDR_zps5wznwdom.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150507_220339_HDR_zps5wznwdom.jpg.html)
Got the beef in there, let it get happy while I boil some pasta.
Hey this looks dull!
(http://i1175.photobucket.com/albums/r636/emtawali/20150507_221435_HDR_zpsw45eafv9.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150507_221435_HDR_zpsw45eafv9.jpg.html)
Aaaaahh, a hand full of arugula. Much better
(http://i1175.photobucket.com/albums/r636/emtawali/20150507_221504_HDR_zpsy51rrgmy.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150507_221504_HDR_zpsy51rrgmy.jpg.html)
Let's eat
(http://i1175.photobucket.com/albums/r636/emtawali/Leftovers%20bowl_zpscgircick.jpg) (http://s1175.photobucket.com/user/emtawali/media/Leftovers%20bowl_zpscgircick.jpg.html)
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And I grabbed a handful of Cheerios! Looks fantastic!
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Mother's Day late lunch.
Roasted pureed squash, mushroom Marsala sauce and duck confit.
(http://i1175.photobucket.com/albums/r636/emtawali/MD_zps4f3cgfok.jpg) (http://s1175.photobucket.com/user/emtawali/media/MD_zps4f3cgfok.jpg.html)
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Would love to hear more about the mushroom Marsala sauce
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Would love to hear more about the mushroom Marsala sauce
Easy!
Dice an onion,
Slice mixed mushrooms. Here I used shiitake, oyster and Bella.
Grate a bunch of garlic.
Ghee or butter in skillet, medium heat. Saute onions until tender, add garlic, season with S & P mix. Add mushrooms, increase heat to high. Cook until all the liquid has evaporated. Lower heat to medium, season with salt again, add a good amount of sweet Marsala. Cook until most of the liquid is gone, add fresh thyme, mushroom or chicken stock. Let that cook down slightly then add a touch of heavy cream, reduce to your preferred thickness. Taste for season. Enjoy!
Don't worry about amount of liquid used but don't add too much. You want some fairly thick sauce.
My seasoning technique is a little unconventional. Everytime I add a solid ingredient when I'm cooking, I add a pinch of salt.
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Ya gotta have chocolate!! Ya gotta have pie too. Well just put em together!!!!!!
(http://i1175.photobucket.com/albums/r636/emtawali/Chocolate%20pie_zpss3hgutci.jpg) (http://s1175.photobucket.com/user/emtawali/media/Chocolate%20pie_zpss3hgutci.jpg.html)
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Would love to hear more about the mushroom Marsala sauce
Easy!
Dice an onion,
Slice mixed mushrooms. Here I used shiitake, oyster and Bella.
Grate a bunch of garlic.
Ghee or butter in skillet, medium heat. Saute onions until tender, add garlic, season with S & P mix. Add mushrooms, increase heat to high. Cook until all the liquid has evaporated. Lower heat to medium, season with salt again, add a good amount of sweet Marsala. Cook until most of the liquid is gone, add fresh thyme, mushroom or chicken stock. Let that cook down slightly then add a touch of heavy cream, reduce to your preferred thickness. Taste for season. Enjoy!
Don't worry about amount of liquid used but don't add too much. You want some fairly thick sauce.
My seasoning technique is a little unconventional. Everytime I add a solid ingredient when I'm cooking, I add a pinch of salt.
I salt like that too
Everything keeps looking better and better. Keep up the good work
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Thanks for sharing Bigg,I like your pie type posts too,your recipe is the first Ive ever done successfully(the super chocolate one),so your efforts do matter,thank you.
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Thanks for sharing Bigg,I like your pie type posts too,your recipe is the first Ive ever done successfully(the super chocolate one),so your efforts do matter,thank you.
SPUDS! MY MAN!! How are you?
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Thanks for sharing Bigg,I like your pie type posts too,your recipe is the first Ive ever done successfully(the super chocolate one),so your efforts do matter,thank you.
SPUDS! MY MAN!! How are you?
healthy,wealthy and wise ::) .Well,healthy anyhow. ;D
Looks like all in well on your end?
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Pizza night
My pizza dough is really simple. 10 ounces bread flour mixed with 2 teaspoons yeast. Extra 5 ounces of flour set side for kneading. 1 Cup warm water, a squirt of honey mixed in the water, a teaspoon of course sea salt mixed in the water.
Mix 2 cups of flour with the water, then dump on a board and knead with SOME of the remaining flour. Dough should be slightly sticky and smooth.
Toppings: sauteed mushrooms (just until all the water is gone)
Halfway cooked breakfast sausage.
Secret ingredient Chinese sausage diced and mixed with cooked sausage.
Whole milk mozzarella cheese and freshly grated Parmesan cheese
(http://i1175.photobucket.com/albums/r636/emtawali/20150515_171211_HDR_zpsl7jnuk0a.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150515_171211_HDR_zpsl7jnuk0a.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/PIZZA%20Pie_zps8xwnvxly.jpg) (http://s1175.photobucket.com/user/emtawali/media/PIZZA%20Pie_zps8xwnvxly.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150515_180132_HDR_zpsmei5aemn.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150515_180132_HDR_zpsmei5aemn.jpg.html)
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Now, that's a pizza I'd drive for. What is your address?
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Nice pie!
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Chinese sausage on pizza. Would never have occurred to me but sounds interesting.
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Chinese sausage on pizza. Would never have occurred to me but sounds interesting.
It brings that UMAMI to the table, beautiful!
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Keeping it light. We had smoked burgers for lunch.
Here, Chicken was done on the PBC.
Seasoned with salt and pepper, that's all.
Full compact chimney, get it hot and banked away from the Chicken.
I wanted a roasted chicken plain and simple.
(http://i1175.photobucket.com/albums/r636/emtawali/20150517_114420_HDR_zpsvr4irjkw.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150517_114420_HDR_zpsvr4irjkw.jpg.html)
I had a huge chunk of pecan wood buried under the hot coals.
Notice the clean burn, there's a Chicken in there.
(http://i1175.photobucket.com/albums/r636/emtawali/20150517_120807_HDR_zpsyi7uqj59.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150517_120807_HDR_zpsyi7uqj59.jpg.html)
The sauce is my all purpose sauce.
About a quarter cup homemade mayo
Oil from anchovies, about 2 teaspoons
Fresh half lemon juice
A touch of Vietnamese fish sauce (for the saltiness)
Sriracha to taste
Some chopped sage
Mix and enjoy with anything.
(http://i1175.photobucket.com/albums/r636/emtawali/Light%20dinner_zps6gad6hg9.jpg) (http://s1175.photobucket.com/user/emtawali/media/Light%20dinner_zps6gad6hg9.jpg.html)
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That's just too pretty to eat... ::) ::) But, I would anyway! :P :P Nice cook!
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Fresh out the can sardines.
This is a complicated dish. You'll need good quality sardines. Pop them open and have them warmed up in the oven.
Slice some red onions, garlic. Toss in a skillet with ghee, add some red pepper flakes (I'm a huge fan of aleppo pepper flakes)
Season with salt, add a good handfull of spinach. Willy a little, season with salt, taste and plate.
Same skillet sear some halved cherry tomatoes.
That's all folks......LOL! So easy, it's complicated.
(http://i1175.photobucket.com/albums/r636/emtawali/20150521_180449_HDR_zpsai8jaepj.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150521_180449_HDR_zpsai8jaepj.jpg.html)
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Absolutely beautiful!
Another one I'll have to make for myself - if I mentioned sardines, my wife and daughters would run away (of course they have never knowingly tried them...;)) And, my wife loves to go to smelt fries... ??? ??? ??? ??? It's funny what's in a name.
But, I will be trying this it looks outstanding!
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In Thailand, there was a Thai Sardine Salad made with really big sardines in tomato sauce, mixed gently with cherry tomatoes, thin sliced cucumber, scallions, tin sliced shallot. Served over rice. I have not made that in MANY years but your dish sounds great.
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In Thailand, there was a Thai Sardine Salad made with really big sardines in tomato sauce, mixed gently with cherry tomatoes, thin sliced cucumber, scallions, tin sliced shallot. Served over rice. I have not made that in MANY years but your dish sounds great.
That sounds delicious as well! What kind of spices did you use?
Sorry, Bigg - not trying to hijack your thread - just sounded good and a quick question... ;)
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In Thailand, there was a Thai Sardine Salad made with really big sardines in tomato sauce, mixed gently with cherry tomatoes, thin sliced cucumber, scallions, tin sliced shallot. Served over rice. I have not made that in MANY years but your dish sounds great.
That sounds delicious as well! What kind of spices did you use?
Sorry, Bigg - not trying to hijack your thread - just sounded good and a quick question... ;)
I'm interested in his answer as well. This is all about sharing.
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The sauce is my all purpose sauce.
About a quarter cup homemade mayo
Oil from anchovies, about 2 teaspoons
Fresh half lemon juice
A touch of Vietnamese fish sauce (for the saltiness)
Sriracha to taste
Some chopped sage
Mix and enjoy with anything.
(http://i1175.photobucket.com/albums/r636/emtawali/Light%20dinner_zps6gad6hg9.jpg) (http://s1175.photobucket.com/user/emtawali/media/Light%20dinner_zps6gad6hg9.jpg.html)
That sounds excellent. Are there some capers in there?
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No capers, what you're seeing is bits of sage.
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Thx!
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All this looks good. If I make the Thai salad again I will put that n a different thread. Do not want to dilute this one and I check it every day.
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All this looks good. If I make the Thai salad again I will put that n a different thread. Do not want to dilute this one and I check it every day.
I don't mind at all if you put it here.
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Who doesn't like pies and burgers. What if you could put the two together........
(http://i1175.photobucket.com/albums/r636/emtawali/20150523_113939_HDR_zpsjuknojus.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150523_113939_HDR_zpsjuknojus.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150523_114209_HDR_zps61jprpkv.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150523_114209_HDR_zps61jprpkv.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150523_114433_HDR_zpsclxhsexk.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150523_114433_HDR_zpsclxhsexk.jpg.html)
Sprinkled some smoked paprika for color
(http://i1175.photobucket.com/albums/r636/emtawali/20150523_120933_HDR_zpssh8hmevz.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150523_120933_HDR_zpssh8hmevz.jpg.html)
425 degrees for 20 minutes then dropped the temp to 400. Probed for internal temp. I was looking for 135-140. I ground my own beef.
(http://i1175.photobucket.com/albums/r636/emtawali/20150523_123148_HDR_zpselv75vkw.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150523_123148_HDR_zpselv75vkw.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150523_132516_HDR_zps9tjwfboz.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150523_132516_HDR_zps9tjwfboz.jpg.html)
OOOOOOOH YEEEEEAAH!!
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That is a beautiful meat pie! - Spurs lots of ideas. Thanks!
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I was trying to make a roled ham and cheese omelette but I don't have a small baking sheet so I decided to use my lodge cast iron loaf pan. I worked great, too Well as a matter of fact. Problem is egg puffed up so much that I couldn't roll it.
(http://i1175.photobucket.com/albums/r636/emtawali/20150524_081624_HDR_zpsethfubdq.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150524_081624_HDR_zpsethfubdq.jpg.html)
We still had great breakfast though
(http://i1175.photobucket.com/albums/r636/emtawali/American%20breakfast_zpsfdsfvorn.jpg) (http://s1175.photobucket.com/user/emtawali/media/American%20breakfast_zpsfdsfvorn.jpg.html)
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Wow!
Looks awesome!
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My wife and daughters are at the lake - I slept in and had... Cheerios ??? :-[
Your breakfast is a work of art! Beautiful!
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now THAT is breakfast. Ah.. no Cheerios, thanks.
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Duck fat Hasselback potatoes.
Yukon gold potatoes, salt, pepper and duck fat.
Oven, 425 degress.
Slice potatoes almost all the way through. Rub with fuck fat. Can't do much seasoning until the slits start to open up a bit.
After 15 minutes baking, brush with more duck fat and season with salt and pepper. Get the seasoning in the slits.
You should have duck fat in the pan by now, baste the potatoes every 15 minutes until they're done.
For potatoes to taste really good one has to be generous with the salt. There's no way around it.
(http://i1175.photobucket.com/albums/r636/emtawali/1433471554_20150604_180512_HDR-picsay_zpsbsn1srjl.jpg) (http://s1175.photobucket.com/user/emtawali/media/1433471554_20150604_180512_HDR-picsay_zpsbsn1srjl.jpg.html)
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Not sure if this qualifies as "kitchen" but I'd hate to start a new thread.
Country style pig ribs, not quite braised roasted then grilled.
I don't use too many spices in my cooking. I like the meat to shine through. This was just sauteed onions, salt and pepper, a few crashed garlic cloves.
(http://i1175.photobucket.com/albums/r636/emtawali/20150605_165106_HDR_zpszcyekmha.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150605_165106_HDR_zpszcyekmha.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150605_165231_HDR_zpstvwwhxxw.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150605_165231_HDR_zpstvwwhxxw.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/20150605_165538_HDR_zpsffwdbyys.jpg) (http://s1175.photobucket.com/user/emtawali/media/20150605_165538_HDR_zpsffwdbyys.jpg.html)
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If they tasted anything like the looked - YOWSA! I like your kitchen!
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If they tasted anything like the looked - YOWSA! I like your kitchen!
My 3 year old had to be restrained.
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wow, your food and pictures are amazing
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Looks great. Recently had what they call Hog Wings - pork shanks that were grilled or smoked a bit - not sure how the restaurant prepared them - but they were great. I need to find a butcher who has them. Served as an appetizer but could be a main course.
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Looks great. Recently had what they call Hog Wings - pork shanks that were grilled or smoked a bit - not sure how the restaurant prepared them - but they were great. I need to find a butcher who has them. Served as an appetizer but could be a main course.
I just had cow Wings yesterday. I found beef short ribs with very little meat left on them. They go great with adult beverages
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150606_133456_zpsxtxnkylr.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150606_133456_zpsxtxnkylr.jpg.html)
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Grilled another rack of lamb today. My seven year old demanded that I do this.
(http://i1175.photobucket.com/albums/r636/emtawali/1433715055_20150607_170514_HDR-picsay_zpsbiaduco4.jpg) (http://s1175.photobucket.com/user/emtawali/media/1433715055_20150607_170514_HDR-picsay_zpsbiaduco4.jpg.html)
Got some red wine reduction sauce, rice pilaf.
(http://i1175.photobucket.com/albums/r636/emtawali/1433732783_Rack%20bowl_zpsrtsvqmbo.jpg) (http://s1175.photobucket.com/user/emtawali/media/1433732783_Rack%20bowl_zpsrtsvqmbo.jpg.html)
I like to dress up Sunday dinners.
(http://i1175.photobucket.com/albums/r636/emtawali/1433725117_IMG_20150607_194900-picsay_zpssrr7eenl.jpg) (http://s1175.photobucket.com/user/emtawali/media/1433725117_IMG_20150607_194900-picsay_zpssrr7eenl.jpg.html)
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Oh my goodness.... I am 7 again!
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Dude, you one h#ll of a cook. All the food on this page alone is all excellent. You a chef? Man if I lived across the street I would be huge. 1st class bbq all the way.
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Dude, you one h#ll of a good. All the food on this page alone is all excellent. You a chef? Msn if I lived across the street I would be huge. 1st class bbq all the way.
Much appreciated Sparky!!
I'm not a Chef, just a dude that loves good food, LOL!
We work too hard to put food on the table, it's only right that it should be great food.
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Taco night for me. Sous vide beef cheek OOOOOH MAN!
I seasoned the beef cheeks with salt and cumin, vacuum and into a 178 degrees hot tub time machine for about 8 hours. Then dumped that mess into a cast iron skillet. Let most of the liquid cook off. Taste for seasoning. I added some chipotle and ancho chili powder. GOODNESS GRACIOUS!
(http://i1175.photobucket.com/albums/r636/emtawali/1433806378_image-picsay_zpsipwky2c3.jpg) (http://s1175.photobucket.com/user/emtawali/media/1433806378_image-picsay_zpsipwky2c3.jpg.html)
Been working on tortillas that have the great corn taste with the steadiness of flour tortillas. Nailed them
INGREDIENTS for flour and corn combo tortillas
1.5 cups AP FLOUR
1.5 cups Masa harina
Teaspoon of salt
1.5 teaspoon baking powder
.25 cup leaf lard (avoid the manufactured lard)
About a cup of lukewarm water.
(http://i1175.photobucket.com/albums/r636/emtawali/1433806206_IMG_20150608_174742-picsay_zpsiqes0os5.jpg) (http://s1175.photobucket.com/user/emtawali/media/1433806206_IMG_20150608_174742-picsay_zpsiqes0os5.jpg.html)
My wife is on a sissy diet so made her sous vide Cajun Tilapia with mango salsa.
(http://i1175.photobucket.com/albums/r636/emtawali/1433806058_IMG_20150608_181701-picsay_zps2o97gonr.jpg) (http://s1175.photobucket.com/user/emtawali/media/1433806058_IMG_20150608_181701-picsay_zps2o97gonr.jpg.html)
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Goodness gracious is right! Oh my goodness gracious!
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Oh man your driving me crazy with all that fantastic food!
Your in the top 10 of best cooks I have seen!
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Killer dinner, not much else can be said.
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WOW! And.. love mango salsa!
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My summer goal in full effect..... NY Strip. I'm not a big fan of NY strip, I'm a ribeye guy but this one was on sale at whole foods market.
This one was sous vide at 131 then assaulted on the grill on a cast iron hot plate
(http://i1175.photobucket.com/albums/r636/emtawali/1434126601_IMG_20150612_111626-picsay_zpscpu6ll8i.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1434126601_IMG_20150612_111626-picsay_zpscpu6ll8i.jpg.html")
(http://i1175.photobucket.com/albums/r636/emtawali/1434126481_IMG_20150612_112228-picsay_zpss9ac9dhx.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1434126481_IMG_20150612_112228-picsay_zpss9ac9dhx.jpg.html")
And it was GUUD! I kept saying that I'll take a picture of the internal but I kept eating and eating and eating....
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And it was GUUD! I kept saying that I'll take a picture of the internal but I kept eating and eating and eating....
With a steak that looked that good, I wouldn't stop eating either! Nice job!
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That Rack of lamb looks absolutely phenomenal!!!! Made the mistake of looking at that at work-- had my coworkers leaning over my desk and drooling!! :)
Thanks for making this thread (and all of these incredible cooks to go on it!!!!) Nicely done! :)
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That Rack of lamb looks absolutely phenomenal!!!! Made the mistake of looking at that at work-- had my coworkers leaning over my desk and drooling!! :)
Thanks for making this thread (and all of these incredible cooks to go on it!!!!) Nicely done! :)
Much appreciated!
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And it was GUUD! I kept saying that I'll take a picture of the internal but I kept eating and eating and eating....
With a steak that looked that good, I wouldn't stop eating either! Nice job!
Much appreciated DR!
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We really love breakfast food around.
Duck fat scrambled eggs, British pork bangers and malted milk pancakes made with pastry flour.
You want to kick up your scrambled egg game? Add an extra yolk to the mix. Once they're almost done, grate some Parmesan cheese and mix it in.
Keep a block of Parmesan cheese handy. It lasts forever, it's cheaper (in the long run) and more tasty than that Kraft STUFF!
(http://i1175.photobucket.com/albums/r636/emtawali/oh%20yeah%20breakfast_zps97q22fsq.jpg) (http://s1175.photobucket.com/user/emtawali/media/oh%20yeah%20breakfast_zps97q22fsq.jpg.html)
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Beautiful breakfast! Thanks for the tips on the eggs - I will try that next time I scramble a bunch!
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Cream cheese is a great addition to eggs as well
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Next time the girls have a sleep over, I'm going to have to do an "egg-off." Great ideas!
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Cream cheese is a great addition to eggs as well
It sure is but needs good timing otherwise One will either overcook the eggs or end up with unmelted cream cheese chunks.
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Cream cheese is a great addition to eggs as well
It sure is but needs good timing otherwise One will either overcook the eggs or end up with unmelted cream cheese chunks.
Timing is the essence of life, jokes, and eggs... ;) ;D ;D
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You really should have been a cook for a living,you could name your salary and get it.
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Much appreciated Spuds!
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Cream cheese is a great addition to eggs as well
It sure is but needs good timing otherwise One will either overcook the eggs or end up with unmelted cream cheese chunks.
Timing is the essence of life, jokes, and eggs... ;) ;D ;D
HAHAHA! That's very true.
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You really should have been a cook for a living,you could name your salary and get it.
X2! Wow!
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I do some power lifting 4 times a week. My post workout meal gotta have eggs. Number one protein on earth.
(http://i1175.photobucket.com/albums/r636/emtawali/1435112572_IMG_20150623_210754-picsay_zpsxd9kg3im.jpg) (http://s1175.photobucket.com/user/emtawali/media/1435112572_IMG_20150623_210754-picsay_zpsxd9kg3im.jpg.html)
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Looks great as usual. I always add eggs to my Thai fried rice dishes. Great addition.
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Great looking dish! Love eggs...
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TACO TUESDAY!!
From leftover pulled pork with an Asian twist
(http://i1175.photobucket.com/albums/r636/emtawali/1436321413_IMG_20150707_205623-picsay_zpsvhls8kbi.jpg) (http://s1175.photobucket.com/user/emtawali/media/1436321413_IMG_20150707_205623-picsay_zpsvhls8kbi.jpg.html)
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Awwww....saki, saki now!!!! ;D ;)
THAT looks awesome!
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Do those Tacos look good............. :P :P
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Excellent!
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That looks amazing... any inside info for that Asian flavors?
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That looks amazing... any inside info for that Asian flavors?
very simple, no set ingredient amounts.
About a tablespoon of Gochujang
about 3 tablespoons sugar
about 2 tablespoons shoyu (or regular soy sauce)
a big dash of sesame oil
a big splash of seasoned rice vinegar
Mix until sugar is dissolved. From here taste and add more ingredients as you please. You want more heat, add extra gochujang, want more tang, ass more vinegar. etc.
This is a very thin sauce, I have used this for pulled pork, Kalbi and duck.
It should work really well with chicken wings.
FYI, I pulled the pork and vacuum sealed without any BBQ sauce prior to making these tacos.
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No, seriously! I'm a vegan, the steak is just garnish......... LOL!
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150708_212511-picsay_zps4bbyhzdt.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150708_212511-picsay_zps4bbyhzdt.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150708_212929-picsay_zpsnzratoqb.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150708_212929-picsay_zpsnzratoqb.jpg.html)
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You can garnish my plate anytime! Beautiful.
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I/'ll take a couple of slices of that garnish. :P
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That looks amazing... any inside info for that Asian flavors?
very simple, no set ingredient amounts.
About a tablespoon of Gochujang
about 3 tablespoons sugar
about 2 tablespoons shoyu (or regular soy sauce)
a big dash of sesame oil
a big splash of seasoned rice vinegar
Mix until sugar is dissolved. From here taste and add more ingredients as you please. You want more heat, add extra gochujang, want more tang, ass more vinegar. etc.
This is a very thin sauce, I have used this for pulled pork, Kalbi and duck.
It should work really well with chicken wings.
FYI, I pulled the pork and vacuum sealed without any BBQ sauce prior to making these tacos.
thank you!
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YEEEAAH BUDDY! Soul food for...... The soul!
(http://i1175.photobucket.com/albums/r636/emtawali/Chikin%20n%20waffles_zpsi0ajx4ol.jpg) (http://s1175.photobucket.com/user/emtawali/media/Chikin%20n%20waffles_zpsi0ajx4ol.jpg.html)
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OMG!
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OMG!
X2
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OMG!
X2
X3 - I don't even want to eat it - just look at it... :P :P :P :P
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Is that syrup AND gravy?
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Is that syrup AND gravy?
Yes yes yes! LOL
The syrup, real maple syrup, goes directly on the extra crispy and light yeasted waffle. The Chicken is slightly salty of course, gravy is slightly spicy to balance everything.
So when you bite into everything your taste buds are assaulted in the best possible way.
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Is that syrup AND gravy?
Yes yes yes! LOL
The syrup, real maple syrup, goes directly on the extra crispy and light yeasted waffle. The Chicken is slightly salty of course, gravy is slightly spicy to balance everything.
So when you bite into everything your taste buds are assaulted in the best possible way.
Oh my goodness... that is just plain decadent!
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Enchiladas.......
(http://i1175.photobucket.com/albums/r636/emtawali/Enchiladas_zpsjfzpriwk.jpg) (http://s1175.photobucket.com/user/emtawali/media/Enchiladas_zpsjfzpriwk.jpg.html)
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Thank you for dinner idea. I was looking to make something with some leftover chicken. Won't look half as good
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Semi breakfast for dinner.....
Reheat some leftover rice, scramble some eggs, cook up some British bangers.
(http://i1175.photobucket.com/albums/r636/emtawali/Rice%20n%20sausages_zpsmvakmah8.jpg) (http://s1175.photobucket.com/user/emtawali/media/Rice%20n%20sausages_zpsmvakmah8.jpg.html)
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Leftover ribs. These where vacuum sealed, I warmed them in the hot tub time machine while I prepped the sides
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150723_184053-picsay_zpsreoncj6c.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150723_184053-picsay_zpsreoncj6c.jpg.html)
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what is that corn, bean, spinach, and onion mixture?
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It's about 12:30 pm here - that is just MEAN! Oh my that looks good!
-
what is that corn,
bean, spinach, and onion mixture?
That's Corn, black beans and arugula thingamajig!
Sautee corn, add red onions, sautee some more, season with salt and chipotle powder. Add beans mix that mess just until the beans are warmed through. Take pan off the heat, add a good amount of good extra virgin olive oil and a squeeze of lemon juice.
Add chopped arugula, taste and adjust seasoning. Enjoy
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Spaghetti n meatballs by way of the SnS
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150822_125326_zpspaxki7fr.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150822_125326_zpspaxki7fr.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20150822_134414_zpshgyigxfu.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20150822_134414_zpshgyigxfu.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/Spaghetti%20n%20Meatballs_zpscl0yawgq.jpg) (http://s1175.photobucket.com/user/emtawali/media/Spaghetti%20n%20Meatballs_zpscl0yawgq.jpg.html)
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Leftover brisket tacos
(http://i1175.photobucket.com/albums/r636/emtawali/Brisket%20tacos_zps91s4zv5f.jpg) (http://s1175.photobucket.com/user/emtawali/media/Brisket%20tacos_zps91s4zv5f.jpg.html)
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Had some leftover country style ribs. Chopped them up add a dash of BBQ sauce and freshly grated Monterey cheese. Homemade tortillas
(http://i1175.photobucket.com/albums/r636/emtawali/Chimichanga_zpsdhoereoi.jpg) (http://s1175.photobucket.com/user/emtawali/media/Chimichanga_zpsdhoereoi.jpg.html)
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Excellent..wish I had one. .☆´¯`•.¸¸. ི♥ྀ.
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I would eat all that!!! Some nice plating and photos!!! Don
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Just simply amazing cooking!
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good looking leftovers!
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I was referred to you 1Bigg_ER for your outstanding cooks.
I look forward to going back through this thread to see all of your excellent meals.
I heard you had a great smoker unit too that I'd love to see/hear about.
Okie52
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I was referred to you 1Bigg_ER for your outstanding cooks.
I look forward to going back through this thread to see all of your excellent meals.
I heard you had a great smoker unit too that I'd love to see/hear about.
Okie52
Much appreciated Okie. Feel free to ask questions.
You referring to this smoker? http://www.letstalkbbq.com/index.php?topic=14993.0
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OUTSTANDING,,,,, SIMPLY OUTSTANDING!!!!!!!
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I was referred to you 1Bigg_ER for your outstanding cooks.
I look forward to going back through this thread to see all of your excellent meals.
I heard you had a great smoker unit too that I'd love to see/hear about.
Okie52
Much appreciated Okie. Feel free to ask questions.
You referring to this smoker? http://www.letstalkbbq.com/index.php?topic=14993.0
I'll bet that's it. Looks like it does a great job although I'm not sure how it works.
Is the heat generated by the wood or is there a heat element in the lower part and the wood is just for smoke?
Reminds me of Doc's fusion feed on his car in back to the future.
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I should've read further in that thread. So it's like a stick burner with a fan regulating the temp. Very cool design.
I had almost forgotten back when I owned a stick burner that some of the best smoked flavor I got was when I had little or no smoke...clean burning wood with the combustion gases flavoring the meat. I've found that to be true on my pellet grill too but it took me a while to remember that no smoke doesn't mean no smoke flavor...
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That's correct. Even on my WSM, I've had some neighbors ask me why there's no smoke coming out when I say I'm smoking some meat.
The KBQ gives me all the fun of a stick burner minus the stress of bellowing smoke.
-
I was referred to you 1Bigg_ER for your outstanding cooks.
I look forward to going back through this thread to see all of your excellent meals.
I heard you had a great smoker unit too that I'd love to see/hear about.
Okie52
Much appreciated Okie. Feel free to ask questions.
You referring to this smoker? http://www.letstalkbbq.com/index.php?topic=14993.0
I'll bet that's it. Looks like it does a great job although I'm not sure how it works.
Is the heat generated by the wood or is there a heat element in the lower part and the wood is just for smoke?
Reminds me of Doc's fusion feed on his car in back to the future.
There's no heat element. You still have to fire it up like a regular stick burner. Then you turn the thermostat on, set your temp. The temp does not work like pellet smokers. It cycles 10 degrees over and under your preferred cooking temp.
When the fan start running, it pulls the smoke/hot gas through the hot bed of coals and into the cook box. You can see this by the inverted flame. Once the cook box gets to temp, fan cycles off, the flame burn straight again until the fan kick back on.
This is why the cook box is not insulated, to keep the fan busy pulling in that sweet smoke.
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This is why the cook box is not insulated, to keep the fan busy pulling in that sweet smoke.
Ok, I can't take this anymore. You food is outstanding. I love your cooks. Let me know if you ever move to Seattle or Colorado. I'll follow ya.
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This is why the cook box is not insulated, to keep the fan busy pulling in that sweet smoke.
Ok, I can't take this anymore. You food is outstanding. I love your cooks. Let me know if you ever move to Seattle or Colorado. I'll follow ya.
Hahaha! Will do. Colorado is crazy though. I was out there and we had sun, warm weather, snow and cold in the same day.
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This is why the cook box is not insulated, to keep the fan busy pulling in that sweet smoke.
Ok, I can't take this anymore. You food is outstanding. I love your cooks. Let me know if you ever move to Seattle or Colorado. I'll follow ya.
Hahaha! Will do. Colorado is crazy though. I was out there and we had sun, warm weather, snow and cold in the same day.
That's what I love about Colorado. Similar to Chile - skiing in the morning. Surfing in the afternoon, and conch ceviche for dinner... mmm mmm good!
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My 8 year old girl feeling under the weather, "daddy can you make me some soup please"?
Of course
(http://i1175.photobucket.com/albums/r636/emtawali/20151009_173717-picsay_zpsjscj6jkb.jpg) (http://s1175.photobucket.com/user/emtawali/media/20151009_173717-picsay_zpsjscj6jkb.jpg.html)
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Very nice father.
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Very nice father.
Yes and looks like it should have made her feel better!!! Don
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Very nice father.
Yes and looks like it should have made her feel better!!! Don
Oh yes! X2!
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Lentil salad with SnS mesquite roasted chicken
(http://i1175.photobucket.com/albums/r636/emtawali/1444963840_IMG_20151015_210825-picsay_zpsniamkwbt.jpg) (http://s1175.photobucket.com/user/emtawali/media/1444963840_IMG_20151015_210825-picsay_zpsniamkwbt.jpg.html)
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Puuurdy chicken! what is "SnS"...?
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Puuurdy chicken! what is "SnS"...?
Slow and Sear
http://www.letstalkbbq.com/index.php?topic=14698.0
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O.k.! A bit slow on the up-take tonite. Apparently you can burnt he candle in the middle too.... ;)
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Bigg you have amazing cooking skills bud!
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Bigg you have amazing cooking skills bud!
Much appreciated, still learning.
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My version of Arroz con pollo
(http://i1175.photobucket.com/albums/r636/emtawali/1445563847_20151022_184246-picsay_zpsfelhf9kt.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1445563847_20151022_184246-picsay_zpsfelhf9kt.jpg.html")
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Great picture! ...What did you do? SV, or ...? Stop teasing me. I have to feed a bunch of people ribs tomorrow - and I am hungry just looking at that chicken!
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Great picture! ...What did you do? SV, or ...? Stop teasing me. I have to feed a bunch of people ribs tomorrow - and I am hungry just looking at that chicken!
LOL!! Didn't SV. Just "browned" the Well salted chicken (was running out of time with hungry school kids). Could have used more time drying the chicken for better maillard reaction.
saute some anchovies, garlic, onions, jalapenos and red bell peppers, season with salt. Add cumin, smoked paprika, ancho chili. Add a touch of sugar, tomato paste, and capers.
Add half a cup of basmati rice, mix that mess well. Put the chicken back in, mix, add 3/4 cup of chicken stock (chicken will release more liquid as it cooks). Cook in 350 degrees oven for 30 minutes.
Fluff, add a squeeze of lime juice, taste and adjust seasoning. Add the veggies and feast!
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I had plans to some beef short ribs and oxtail but nature decided to be a YOUKNOWWHAT.
So since it's raining........ I'll braise em together.
Serve over risotto.
(http://i1175.photobucket.com/albums/r636/emtawali/1445731682_IMG_20151024_181858-picsay_zpskjsu45ft.jpg) (http://s1175.photobucket.com/user/emtawali/media/1445731682_IMG_20151024_181858-picsay_zpskjsu45ft.jpg.html)
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Had half a rack of leftover ribs.
Whipped up some mixed veggies from Costco, dressed with a little touch of Thai chili sauce. Cubed the rib meat..... BOOOOOOM!!
(http://i1175.photobucket.com/albums/r636/emtawali/1446082305_Oui%20oui_zpsg6a2xbj5.jpg) (http://s1175.photobucket.com/user/emtawali/media/1446082305_Oui%20oui_zpsg6a2xbj5.jpg.html)
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(http://i1175.photobucket.com/albums/r636/emtawali/1445731682_IMG_20151024_181858-picsay_zpskjsu45ft.jpg) (http://s1175.photobucket.com/user/emtawali/media/1445731682_IMG_20151024_181858-picsay_zpskjsu45ft.jpg.html)
Black and white picture. Um, you forgot my milk?. Man this looks good. I mean real good.
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A little stir fry action...
(http://i1175.photobucket.com/albums/r636/emtawali/1446694370_IMG_20151104_200533-picsay_zpsqr4poyji.jpg) (http://s1175.photobucket.com/user/emtawali/media/1446694370_IMG_20151104_200533-picsay_zpsqr4poyji.jpg.html)
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At least there was no peas. Lol. ;)
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Cooks are looking great Bigg.... Even with the peas :P
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Haven't had duck in a while, had to fix that.
Lentils with sous vide duck confit.
(http://i1175.photobucket.com/albums/r636/emtawali/1448414801_IMG_20151124_191318-picsay_zpse36kcvbw.jpg) (http://s1175.photobucket.com/user/emtawali/media/1448414801_IMG_20151124_191318-picsay_zpse36kcvbw.jpg.html)
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Oh my!!!!
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Oh my!!!!
x2
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You'd think that's a ribeye steak.... No, that's sous vide beef short ribs.
(http://i1175.photobucket.com/albums/r636/emtawali/1448592443_IMG_20151126_203741-picsay_zpsdzgc31tg.jpg) (http://s1175.photobucket.com/user/emtawali/media/1448592443_IMG_20151126_203741-picsay_zpsdzgc31tg.jpg.html)
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And...tell me about the risotto under it...LOOKS AWESOME BTW! ;)
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And...tell me about the risotto under it...LOOKS AWESOME BTW! ;)
Just plain risotto made from Texas grown arborio rice.
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Leftovers time. Turkey, cornbread apple sausage stuffi....dressing thingamajigs.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151127_171930_zps3bxv4tw2.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151127_171930_zps3bxv4tw2.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1448670680_IMG_20151127_172634-picsay_zpsch4fik0n.jpg) (http://s1175.photobucket.com/user/emtawali/media/1448670680_IMG_20151127_172634-picsay_zpsch4fik0n.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1448670801_IMG_20151127_173826-picsay_zpswjhcbufx.jpg) (http://s1175.photobucket.com/user/emtawali/media/1448670801_IMG_20151127_173826-picsay_zpswjhcbufx.jpg.html)
I could make another Thanksgiving meal just to get some leftovers for these.
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Those look good.
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Kids wanted duck and I wanted beef. So we compromised, they got their duck and I got my beef......
SnSing sous vide beef Short ribs.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151130_182612_zpsvgzhxhoh.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151130_182612_zpsvgzhxhoh.jpg.html)
SnS duck legs
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20151130_181207_zpsw2tcagdd.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20151130_181207_zpsw2tcagdd.jpg.html)
Daddy's plate...
(http://i1175.photobucket.com/albums/r636/emtawali/1448936369_IMG_20151130_200041-picsay_zps01ym8jjy.jpg) (http://s1175.photobucket.com/user/emtawali/media/1448936369_IMG_20151130_200041-picsay_zps01ym8jjy.jpg.html)
Kids' plate....
(http://i1175.photobucket.com/albums/r636/emtawali/1448936278_IMG_20151130_195015-picsay_zpsinckzzoq.jpg) (http://s1175.photobucket.com/user/emtawali/media/1448936278_IMG_20151130_195015-picsay_zpsinckzzoq.jpg.html)
And we all lived happily ever after....
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Man, I want to be part of your family or at least live next door.
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That's a compromise I would slam! Looks delicious.
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Man, I want to be part of your family or at least live next door.
Me too
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I think you could stop a war with your cooking Bigg... Dang!
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So I was in my freezer and ran into some leftover Thanksgiving turkey. Mind started racing, Netflix time was getting close.
So I quickly dropped the bag in vide to thaw and reheat. While that was going, I had to figure out how to actually eat the turkey in a finger food way. Oh snap!!! Fried taco tubes.
Made my hybrid corn/flour tortillas, shredded the turkey, mixed it with cheddar and mozzarella cheese. Rolled and fried.
Look!!!
(http://i1175.photobucket.com/albums/r636/emtawali/1449986042_IMG_20151212_221059-picsay_zpshv2in0vi.jpg) (http://s1175.photobucket.com/user/emtawali/media/1449986042_IMG_20151212_221059-picsay_zpshv2in0vi.jpg.html)
Guacamole is fresh made as well
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Oh boy that looks good - adding it to the list! Thanks for the ideas.
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Best part of Sunday....
Goat cheese omelet
(http://i1175.photobucket.com/albums/r636/emtawali/1450025599_IMG_20151213_095933-picsay_zps1ytxkjrp.jpg) (http://s1175.photobucket.com/user/emtawali/media/1450025599_IMG_20151213_095933-picsay_zps1ytxkjrp.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1450026165_IMG_20151213_100021-picsay_zps1bodqetv.jpg) (http://s1175.photobucket.com/user/emtawali/media/1450026165_IMG_20151213_100021-picsay_zps1bodqetv.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1450025481_IMG_20151213_100303-picsay_zpsxmwfobfa.jpg) (http://s1175.photobucket.com/user/emtawali/media/1450025481_IMG_20151213_100303-picsay_zpsxmwfobfa.jpg.html)
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Any details on that pan Bigg? I still suck at making a good looking omelet. That thing might help.
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Any details on that pan Bigg? I still suck at making a good looking omelet. That thing might help.
Shucks - I thought you might ask him how he got the goat eggs to go with the Velveeta..... ::) 8) we know you Minn. guys pretty well.....
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Any details on that pan Bigg? I still suck at making a good looking omelet. That thing might help.
Nothing Special, just a mini square Lodge Cast iron.
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You can have sous vide fried chicken with Brussels sprouts
(http://i1175.photobucket.com/albums/r636/emtawali/1450054465_IMG_20151213_174723-picsay_zpsrvf6pnel.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1450054465_IMG_20151213_174723-picsay_zpsrvf6pnel.jpg.html")
Or spicy shrimp soup
(http://i1175.photobucket.com/albums/r636/emtawali/1450054443_IMG_20151213_175238-picsay_zpspdflsoau.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1450054443_IMG_20151213_175238-picsay_zpspdflsoau.jpg.html")
Whatever you pick, you'll feed the soul.
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I'd like the shrimp plate plz.
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Keeping it light. Cajun seasoned tilapia and duck fat roasted Brussels sprouts.
(http://i1175.photobucket.com/albums/r636/emtawali/1450147407_IMG_20151214_203204-picsay_zpslhuizvos.jpg) (http://s1175.photobucket.com/user/emtawali/media/1450147407_IMG_20151214_203204-picsay_zpslhuizvos.jpg.html)
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Nice...I will be the duck fat did wonders for the BS ( well...the BS....brussel sprouts :D )
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Nice...I will be the duck fat did wonders for the BS ( well...the BS....brussel sprouts :D )
I can't BS without duck fat!
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You may have answered this previously, and sorry I can't find it, do you render and save your own duck fat or do you have a source to buy it?
Thanks!
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You may have answered this previously, and sorry I can't find it, do you render and save your own duck fat or do you have a source to buy it?
Thanks!
No apologies necessary. I do both.
Duck fat is very easy to find around the holidays so I tend to stock up, vacuum seal and freeze. I use more duck fat than butter for cooking.
My preferred cooking fats (in order):
1. Duck fat ~ makes the best scrambled eggs, roasted potatoes, best fried chicken and fries. Veggies tend to taste great when sauteed in duck fat.
2. Ghee (make my own) ~ everyday cooking
3. Leaf Lard (real unprocessed lard)...
4. Leaf lard/Ghee combo.
5 Beef Tallow. When I want to deep fry, mix in burger meat, browning beef etc.
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Thanks!
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Leftover beef roast hash.....
(http://i1175.photobucket.com/albums/r636/emtawali/1451441601_IMG_20151229_200144-picsay_zpsaxecieky.jpg) (http://s1175.photobucket.com/user/emtawali/media/1451441601_IMG_20151229_200144-picsay_zpsaxecieky.jpg.html)
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In my minds eye, I think I inspired this. And I really want some
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In my minds eye, I think I inspired this. And I really want some
Pappy, you are a legend in your own mind ;).............and I want some as well :P :P
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That look fantastic!
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I don't care WHO inspired this - that is ONE GREAT looking egg...!
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Lobster and scallops risotto..... Closing out the year with a BANG!!
(http://i1175.photobucket.com/albums/r636/emtawali/1451607027_IMG_20151231_174758-picsay_zpsiymp7rjd.jpg) (http://s1175.photobucket.com/user/emtawali/media/1451607027_IMG_20151231_174758-picsay_zpsiymp7rjd.jpg.html)
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A little soup action. There's everything in that soup. Cabbage, hot dogs, Chinese sausage, chicken. HAHAHA! Just another episode of chopped in my kitchen.
(http://i1175.photobucket.com/albums/r636/emtawali/20160105_1818432_zpsmo6ewuwu_edit_1452046376259_zpsmifobyax.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/20160105_1818432_zpsmo6ewuwu_edit_1452046376259_zpsmifobyax.jpg.html")
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Leftover beef roast hash.....
(http://i1175.photobucket.com/albums/r636/emtawali/1451441601_IMG_20151229_200144-picsay_zpsaxecieky.jpg) (http://s1175.photobucket.com/user/emtawali/media/1451441601_IMG_20151229_200144-picsay_zpsaxecieky.jpg.html)
I need lessons on how to cook an egg that perfect!
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Seafood pasta.....had some leftover crab meat and shrimp. Went in Chopped mode and this came out.
(http://i1175.photobucket.com/albums/r636/emtawali/1452129905_IMG_20160106_190836-picsay_zpsbq03nnpg.jpg) (http://s1175.photobucket.com/user/emtawali/media/1452129905_IMG_20160106_190836-picsay_zpsbq03nnpg.jpg.html)
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I love your food. This looks fantastic.
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Do you make your own pasta?
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Another great meal!
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Do you make your own pasta?
Yessir!!
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Do you make your own pasta?
Yessir!!
Wonderful!
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I don't know why I don't make cauliflower Mash often. Everytime I make Some I ask myself that question......
(http://i1175.photobucket.com/albums/r636/emtawali/1452215120_IMG_20160107_190158-picsay_zpsdddkbqro.jpg) (http://s1175.photobucket.com/user/emtawali/media/1452215120_IMG_20160107_190158-picsay_zpsdddkbqro.jpg.html)
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Gosh, that is pretty! Do you do anything special to your "mash"?
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Gosh, that is pretty! Do you do anything special to your "mash"?
Nothing special. I saute some onions and garlic until soft. Add chopped cauliflower, season with salt and pepper, saute until soft. Add milk, just about cover the cauliflower. Bring to a boil, then reduce heat , cover and simmer until very tender.
Fish out the cauliflower into a blender, add the milk a little at a time and puree until desired consistency.
Adjust seasoning
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First the "Monster Mash"...now - Biggs brings you THE Cauliflower Mash!!! :D I love the idea of it....And- I will be trying that. Nice touch with the salmon Biggs... ;)
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This sounds excellent - actually beating out the end of Perry Mason! This sounds like something for dinner tomorrow night. Thank you!
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This sounds excellent - actually beating out the end of Perry Mason! This sounds like something for dinner tomorrow night. Thank you!
We may be reaching too far back for Biggs to remember. both of our references are probably older than he is :D :D :D :D
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This sounds excellent - actually beating out the end of Perry Mason! This sounds like something for dinner tomorrow night. Thank you!
We may be reaching too far back for Biggs to remember. both of our references are probably older than he is :D :D :D :D
HAHAHAHAHAHAHA!!!.................let me google that.
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When your making your cauli mash..you can run it thru a blender first or use an immersion blender before it's almost done cooking, works great...just sayin. .☆´¯`•.¸¸. ི♥ྀ.
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This sounds excellent - actually beating out the end of Perry Mason! This sounds like something for dinner tomorrow night. Thank you!
We may be reaching too far back for Biggs to remember. both of our references are probably older than he is :D :D :D :D
Yikes... ??? ??? ??? I AM as old as my kids say I am... :'( :'(
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When your making your cauli mash..you can run it thru a blender first or use an immersion blender before it's almost done cooking, works great...just sayin. .☆´¯`•.¸¸. ི♥ྀ.
I have tried using an immersion blender, this time my blender was the closest gadget.
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A little breakfast action.....
(http://i1175.photobucket.com/albums/r636/emtawali/1452352787_IMG_20160109_090645-picsay_zpsxyvm6smy.jpg) (http://s1175.photobucket.com/user/emtawali/media/1452352787_IMG_20160109_090645-picsay_zpsxyvm6smy.jpg.html)
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What the h#ll do you do anyway?. Are you a food photographer?. You cook as good as Jeanie does.
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What the h#ll do you do anyway?. Are you a food photographer?. You cook as good as Jeanie does.
HAHAHA! Nope, no where near food industry.
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So I decided to experiment with sous vide then smoked pork butt. And I'm here to tell you that it's the way to go.
I sous vide the butt at 158 for 24 hours, chilled it completely. Fired up my KBQ at 160 degrees and smoked the butt for 4 hours.
2 hours in.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160109_154504_zpsilzpu705.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20160109_154504_zpsilzpu705.jpg.html)
I can honestly say that this is my best pork butt to date. Moist, tender, smokey. And active time was only 4 hours.
(http://i1175.photobucket.com/albums/r636/emtawali/1452391036_IMG_20160109_175902-picsay_zpscumfwiba.jpg) (http://s1175.photobucket.com/user/emtawali/media/1452391036_IMG_20160109_175902-picsay_zpscumfwiba.jpg.html)
My 4 year old boy had to be restrained from the sandwich.
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(http://i1175.photobucket.com/albums/r636/emtawali/1452391036_IMG_20160109_175902-picsay_zpscumfwiba.jpg)[/URL]
My 4 year old boy had to be restrained from the sandwich.
And your 59 year old friend too.
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I got a glass of organic milk for ya!
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Few details. Did you apply rub before SV? Any FL involved? I am interested in this
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What the h#ll do you do anyway?. Are you a food photographer?. You cook as good as Jeanie does.
HAHAHA! Nope, no where near food industry.
But you have bent some bars - and clanked some iron.... ;)
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Few details. Did you apply rub before SV? Any FL involved? I am interested in this
Salt, pepper, granulated garlic and a touch of cayenne, bag and vacuum.
I'm not really big into rubs.
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What the h#ll do you do anyway?. Are you a food photographer?. You cook as good as Jeanie does.
HAHAHA! Nope, no where near food industry.
But you have bent some bars - and clanked some iron.... ;)
Either that or lose my mind! LOL
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Not feeling like having a proper dinner.
Scallops and Crème Fraîche corn to the rescue.
Sous vide corn off the Cobb. Actually From frozen corn. Then turned into this creamy goodness. I bet it can go pretty well with ribs
(http://i1175.photobucket.com/albums/r636/emtawali/1452484005_IMG_20160110_184915-picsay_zpsvuq6poyn.jpg) (http://s1175.photobucket.com/user/emtawali/media/1452484005_IMG_20160110_184915-picsay_zpsvuq6poyn.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1452475047_IMG_20160110_184129-picsay_zpsu06g0oqe.jpg) (http://s1175.photobucket.com/user/emtawali/media/1452475047_IMG_20160110_184129-picsay_zpsu06g0oqe.jpg.html)
Great things come in unexpected small packages
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Wow, just mouth watering....WOW
Sent from my iPad using Tapatalk
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Sous vide Porter seared over mesquite wood. SnS in action
(http://i1175.photobucket.com/albums/r636/emtawali/1452650382_IMG_20160112_193347-picsay_zps3kbh0jhy.jpg) (http://s1175.photobucket.com/user/emtawali/media/1452650382_IMG_20160112_193347-picsay_zps3kbh0jhy.jpg.html)
Had to flip it like every 20 seconds. It was on the thin side.
(http://i1175.photobucket.com/albums/r636/emtawali/1452650546_IMG_20160112_193603-picsay_zpsnskkacrj.jpg) (http://s1175.photobucket.com/user/emtawali/media/1452650546_IMG_20160112_193603-picsay_zpsnskkacrj.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1452650462_IMG_20160112_193837-picsay_zpstgmp4kdo.jpg) (http://s1175.photobucket.com/user/emtawali/media/1452650462_IMG_20160112_193837-picsay_zpstgmp4kdo.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1452650299_IMG_20160112_194656-picsay_zpsb8gh8qtz.jpg) (http://s1175.photobucket.com/user/emtawali/media/1452650299_IMG_20160112_194656-picsay_zpsb8gh8qtz.jpg.html)
That was good eating!!!
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I'm sure it's been said many times many ways....
You are a tease!
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Awesome pics of that steak! Love the one with the flame ...
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I Cooked a butt sous at 145 for 24 hours, chilled and sliced into steaks. Vacuum and froze individual steaks.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160103_130936_zpsgzum9p78.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20160103_130936_zpsgzum9p78.jpg.html)
So here we go.....Dropped one in 135 hot tub time machine.
Then seared....
(http://i1175.photobucket.com/albums/r636/emtawali/1452736833_IMG_20160113_194615-picsay_zpsxbu3h7gb.jpg) (http://s1175.photobucket.com/user/emtawali/media/1452736833_IMG_20160113_194615-picsay_zpsxbu3h7gb.jpg.html)
Dinner is served....
(http://i1175.photobucket.com/albums/r636/emtawali/1452736905_IMG_20160113_195049-picsay_zpsmwdotmzg.jpg) (http://s1175.photobucket.com/user/emtawali/media/1452736905_IMG_20160113_195049-picsay_zpsmwdotmzg.jpg.html)
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Chikin n waffles... Let me rephrase that sous vide fried chikin and waffles.
(http://i1175.photobucket.com/albums/r636/emtawali/1452903698_IMG_20160115_181137-picsay_zpsdcyhhcju.jpg) (http://s1175.photobucket.com/user/emtawali/media/1452903698_IMG_20160115_181137-picsay_zpsdcyhhcju.jpg.html)
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I can't think of a way to say this without Pappy and T coming back to gig me.... But, the butt ... ::) ... well it looks great. Anyway, when you put the frozen steak back in the time machine at 135* - about how long did you let it go? This is on the menu for next week - excellent, thank you!
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I can't think of a way to say this without Pappy and T coming back to gig me.... But, the butt ... ::) ... well it looks great. Anyway, when you put the frozen steak back in the time machine at 135* - about how long did you let it go? This is on the menu for next week - excellent, thank you!
I wasn't paying attention but I'd say about 45 minutes.
It was GUUD!!!!!
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I can't think of a way to say this without Pappy and T coming back to gig me.... But, the butt ... ::) ... well it looks great. Anyway, when you put the frozen steak back in the time machine at 135* - about how long did you let it go? This is on the menu for next week - excellent, thank you!
I wasn't paying attention but I'd say about 45 minutes.
It was GUUD!!!!!
I bet it was!!!!! Looking forward to it!
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Barramundi fillets and corn. Good eats
(http://i1175.photobucket.com/albums/r636/emtawali/1453868250_Barramundi_zpslgef1jox.jpg) (http://s1175.photobucket.com/user/emtawali/media/1453868250_Barramundi_zpslgef1jox.jpg.html)
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Barramundi fillets and corn. Good eats
(http://i1175.photobucket.com/albums/r636/emtawali/1453868250_Barramundi_zpslgef1jox.jpg) (http://s1175.photobucket.com/user/emtawali/media/1453868250_Barramundi_zpslgef1jox.jpg.html)
Looks real good..what did you do to the corn..need recipe please. .☆´¯`•.¸¸. ི♥ྀ.
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@PAM that is semi cream corn without all the cream.
I sauteed frozen corn in ghee on high heat until hot and all the liquid is gone. Lower heat to medium, add onion, red bell peppers and jalapenos. Season with salt and a touch of chipotle powder, squeeze of lemon juice. Stir that mess around until the onion and peppers soften, then add a dub of creme fraiche and a little heavy cream. Cook that until satisfied with the creaminess.
It should not swim in cream, cook it down until the corn is nicely coated and held together.
I keep a squeeze bottle of lemon and olive oil dressing (one part lemon juice, 3 parts good extra virgin olive oil, a pinch of salt and a little mustard to emulsify), squeeze that to finish when plated.
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I dropped these in the hot tub time machine on my way out of the door. Ran some errands, came back home, flash Fried, 5 minutes done.
(http://i1175.photobucket.com/albums/r636/emtawali/1453938753_IMG_20160127_164506-picsay_zpsmozfbb6y.jpg) (http://s1175.photobucket.com/user/emtawali/media/1453938753_IMG_20160127_164506-picsay_zpsmozfbb6y.jpg.html)
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A rare Monday off!
Sous vide at 131, seared on Lodge Sportsman grill with a chunk of mesquite wood and lump coals
(http://i1175.photobucket.com/albums/r636/emtawali/1454346896_IMG_20160201_105204-picsay_zpslei7n970.jpg) (http://s1175.photobucket.com/user/emtawali/media/1454346896_IMG_20160201_105204-picsay_zpslei7n970.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1454347026_IMG_20160201_110031-picsay_zpswy4plxkh.jpg) (http://s1175.photobucket.com/user/emtawali/media/1454347026_IMG_20160201_110031-picsay_zpswy4plxkh.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1454346747_IMG_20160201_110414-picsay_zpsr8hv5smk.jpg) (http://s1175.photobucket.com/user/emtawali/media/1454346747_IMG_20160201_110414-picsay_zpsr8hv5smk.jpg.html)
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Beautiful .☆´¯`•.¸¸. ི♥ྀ.
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From pig BELLYYYYYYYYYY into mine
(http://i1175.photobucket.com/albums/r636/emtawali/1454728577_IMG_20160205_210401-picsay_zpsz6ehhyaa.jpg) (http://s1175.photobucket.com/user/emtawali/media/1454728577_IMG_20160205_210401-picsay_zpsz6ehhyaa.jpg.html)
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Oh yeah! Pre Superbowl grilling session.....
(http://i1175.photobucket.com/albums/r636/emtawali/1454807241_IMG_20160206_183323-picsay_zps8pu3ihoi.jpg) (http://s1175.photobucket.com/user/emtawali/media/1454807241_IMG_20160206_183323-picsay_zps8pu3ihoi.jpg.html)
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I'm not really into the whole Valentine's Day racket but.....
Creamy scrambled eggs, smoked salmon on a croissant.
(http://i1175.photobucket.com/albums/r636/emtawali/1455464477_IMG_20160214_083523-picsay_zpseoifh1bs.jpg) (http://s1175.photobucket.com/user/emtawali/media/1455464477_IMG_20160214_083523-picsay_zpseoifh1bs.jpg.html)
Ghee poached shrimp and lobster grits
(http://i1175.photobucket.com/albums/r636/emtawali/1455499989_IMG_20160214_181324-picsay_zpsv5szkurw.jpg) (http://s1175.photobucket.com/user/emtawali/media/1455499989_IMG_20160214_181324-picsay_zpsv5szkurw.jpg.html)
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I'll have the shrimp and grits..the salmon is all yours..great looking dish. .☆´¯`•.¸¸. ི♥ྀ.
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Oh I'm back!!
(http://i1175.photobucket.com/albums/r636/emtawali/1457313783_IMG_20160306_180815-picsay_zpsepjj6m9a.jpg) (http://s1175.photobucket.com/user/emtawali/media/1457313783_IMG_20160306_180815-picsay_zpsepjj6m9a.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1457567862_20160309_173447-picsay_zps7qwm94xq.jpg) (http://s1175.photobucket.com/user/emtawali/media/1457567862_20160309_173447-picsay_zps7qwm94xq.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1457567932_20160309_173220-picsay_zpsbz4byudv.jpg) (http://s1175.photobucket.com/user/emtawali/media/1457567932_20160309_173220-picsay_zpsbz4byudv.jpg.html)
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I'll take all of the new entries... I love this thread!
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My makeshift hotel room kitchen, an instapot pressure cooker and Anova precision.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160316_205834_zpsynwzfvco.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20160316_205834_zpsynwzfvco.jpg.html)
Then this came out. Oxtail over rice
(http://i1175.photobucket.com/albums/r636/emtawali/2016-03-16-20-52-02_zpsaj2ubwdf.jpg) (http://s1175.photobucket.com/user/emtawali/media/2016-03-16-20-52-02_zpsaj2ubwdf.jpg.html)
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Sunday dinners at my house is like a restaurant. Everybody gets what they want. LOL.
Kids want meat lollipops... Here you go...
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160320_174540_zpsraoram8f.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20160320_174540_zpsraoram8f.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1458519285_IMG_20160320_182024-picsay_zpssua8hohh.jpg) (http://s1175.photobucket.com/user/emtawali/media/1458519285_IMG_20160320_182024-picsay_zpssua8hohh.jpg.html)
The wife on low carb, seafood type diet.... Here you go...
(http://i1175.photobucket.com/albums/r636/emtawali/2016-03-20-19-00-53_zpsk0or1tpa.jpg) (http://s1175.photobucket.com/user/emtawali/media/2016-03-20-19-00-53_zpsk0or1tpa.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1458519670_IMG_20160320_182125-picsay_zpsltbxiycg.jpg) (http://s1175.photobucket.com/user/emtawali/media/1458519670_IMG_20160320_182125-picsay_zpsltbxiycg.jpg.html)
Well you know what daddy wants.....
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160320_181218_zps53mbnlk5.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20160320_181218_zps53mbnlk5.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160320_181423_zpspuazynhn.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20160320_181423_zpspuazynhn.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1458519579_IMG_20160320_181617-picsay_zpsbcekkalz.jpg) (http://s1175.photobucket.com/user/emtawali/media/1458519579_IMG_20160320_181617-picsay_zpsbcekkalz.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1458519388_IMG_20160320_182510-picsay_zps46b8h8rf.jpg) (http://s1175.photobucket.com/user/emtawali/media/1458519388_IMG_20160320_182510-picsay_zps46b8h8rf.jpg.html)
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I would like one plate of each plz.
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I would like one plate of each plz.
Anything for you, Sparky!
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Could I get the Salmon and Shrimp with rice on one plate please?
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Could I get the Salmon and Shrimp with rice on one plate please?
I don't see why not! LOL!!
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So I grabbed some ribeye caps from Costco, tied up like a steak wheel. Dropped in the hot tub time machine at 135 on my way out to the gym..... Winner winner beef dinner
(http://i1175.photobucket.com/albums/r636/emtawali/1458791070_IMG_20160323_223201-picsay_zpspbc6f4cl.jpg) (http://s1175.photobucket.com/user/emtawali/media/1458791070_IMG_20160323_223201-picsay_zpspbc6f4cl.jpg.html)
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When the sunset is postponed....
(http://i1175.photobucket.com/albums/r636/emtawali/1458865003_IMG_20160324_184243-picsay_zpsf7bu8oko.jpg) (http://s1175.photobucket.com/user/emtawali/media/1458865003_IMG_20160324_184243-picsay_zpsf7bu8oko.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1458867692_IMG_20160324_193645-picsay_zpsansauuxd.jpg) (http://s1175.photobucket.com/user/emtawali/media/1458867692_IMG_20160324_193645-picsay_zpsansauuxd.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1458867762_IMG_20160324_194014-picsay_zpsbj5xvpke.jpg) (http://s1175.photobucket.com/user/emtawali/media/1458867762_IMG_20160324_194014-picsay_zpsbj5xvpke.jpg.html)
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Man that looks good.
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All looks very good!!! Don
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Any left for me to try?
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Excellent..gott try on my new hibachi. .☆´¯`•.¸¸. ི♥ྀ.
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How to survive in the road.
Sous vide + induction cooker + cast iron skillet = How to make it on the road....
Somewhere in Hampton Inn...... SHHHH!
(http://i1175.photobucket.com/albums/r636/emtawali/1459136144_IMG_20160327_223424-picsay_zps12vitk2m.jpg) (http://s1175.photobucket.com/user/emtawali/media/1459136144_IMG_20160327_223424-picsay_zps12vitk2m.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1459361438_IMG_20160330_122900-picsay_zpsjdwebtux.jpg) (http://s1175.photobucket.com/user/emtawali/media/1459361438_IMG_20160330_122900-picsay_zpsjdwebtux.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1459361257_IMG_20160330_123211-picsay_zpslfgludsq.jpg) (http://s1175.photobucket.com/user/emtawali/media/1459361257_IMG_20160330_123211-picsay_zpslfgludsq.jpg.html)
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Eggs baked in marinara sauce
(http://i1175.photobucket.com/albums/r636/emtawali/1459733130_IMG_20160403_075303-picsay_zpsyy57p0qh.jpg) (http://s1175.photobucket.com/user/emtawali/media/1459733130_IMG_20160403_075303-picsay_zpsyy57p0qh.jpg.html)
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Sous vide beef tongue tacos. I'm telling you, beef tongue is where it's at...
(http://i1175.photobucket.com/albums/r636/emtawali/1459827984_IMG_20160404_223035-picsay_zps5xcyelrh.jpg) (http://s1175.photobucket.com/user/emtawali/media/1459827984_IMG_20160404_223035-picsay_zps5xcyelrh.jpg.html)
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si...lingua is primera uno!
And yours looks killer
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si...lingua is primera uno!
And yours looks killer
And the sous vide did a number on the tongue. Juicy, tender. I've done beef cheeks before but tongue is best
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Those eggs look wonderful! I have to try that.
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Those eggs look wonderful! I have to try that.
Pretty easy, lay your marinara sauce in a an oven safe dish, add some heat. I normally add some aleppo peppers, then crack your eggs in. Bake at 350 until desired consistency
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Sous vide beef tongue omelette......OH YEEEEEEEAAH!!
(http://i1175.photobucket.com/albums/r636/emtawali/1460075311_IMG_20160407_191857-picsay_zpspc3cmfwl.jpg) (http://s1175.photobucket.com/user/emtawali/media/1460075311_IMG_20160407_191857-picsay_zpspc3cmfwl.jpg.html)
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Oh yeah, somewhere in Hampton Inn.....
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160427_183547_zpskmmpxf9l.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20160427_183547_zpskmmpxf9l.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1461812331_IMG_20160427_211950-picsay_zpsltxowqw2.jpg) (http://s1175.photobucket.com/user/emtawali/media/1461812331_IMG_20160427_211950-picsay_zpsltxowqw2.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1461812438_IMG_20160427_212123-picsay_zpst7zrkio3.jpg) (http://s1175.photobucket.com/user/emtawali/media/1461812438_IMG_20160427_212123-picsay_zpst7zrkio3.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1461812551_IMG_20160427_212533-picsay_zpscfla9dmi.jpg) (http://s1175.photobucket.com/user/emtawali/media/1461812551_IMG_20160427_212533-picsay_zpscfla9dmi.jpg.html)
That's 2 Prime steaks for $26. Had one today, the other is vacuum sealed ready for the hot tub time machine Thursday or Friday.
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I bet the maid goes nuts smelling that when she cleans the room the next day. just sayin. .☆´¯`•.¸¸. ི♥ྀ.
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Wow! Just wow!
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I'd love to hear your method for the SV tongue. Love tongue but pain in the patoot to boil it.
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I'd love to hear your method for the SV tongue. Love tongue but pain in the patoot to boil it.
Very simple. Salt the tongue, bag it with some roughly chopped onions, some chopped tomatoes, a bunch of black pepper and a touch of chipotle powder.
I this a day ahead to let the salt get deep into the tongue. Dump in 170 degrees hot tub time machine for 24 hours.
Get the tongue out, strain the juice and reduce it to sauce consistency.
Peel the tongue and shred it. Use right away or giver it s quick browning.
It's GUUD!
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I bet the maid goes nuts smelling that when she cleans the room the next day. just sayin. .☆´¯`•.¸¸. ི♥ྀ.
LOL! Oh well, I am only concerned about my survival.
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I bet the SV is great for tongue!!! Some great looking food!!! If I ever smell some good food cooking at the Hamilton Inn I'll be looking for you! :) Don
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Thanks. I'll be giving it a try!
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WOW, you call that "surviving" on the road? I'd call it living it up! That is some fantastic looking food!
P.S. I have that same Lodge cast iron omelet skillet and love it!
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WOW, you call that "surviving" on the road? I'd call it living it up! That is some fantastic looking food!
P.S. I have that same Lodge cast iron omelet skillet and love it!
I got this one from Buc EE'S, a supermarket Gas Station. It has become my favorite skillet.
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Found these pork whatevers in my refrigerator. I just started cooking them with zero end game.
(http://i1175.photobucket.com/albums/r636/emtawali/1462496206_IMG_20160505_190511-picsay_zpsaicejwez.jpg) (http://s1175.photobucket.com/user/emtawali/media/1462496206_IMG_20160505_190511-picsay_zpsaicejwez.jpg.html)
And then it hit me after I got them out of the oven....... FAJITAS.
(http://i1175.photobucket.com/albums/r636/emtawali/1462496313_IMG_20160505_192708-picsay_zpsfdjmtojv.jpg) (http://s1175.photobucket.com/user/emtawali/media/1462496313_IMG_20160505_192708-picsay_zpsfdjmtojv.jpg.html)
I wish I had some green peppers.
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Pulled these enchiladas out of the oven and The Ric Flare in me jumped out........ WOOOOOOOOOO!
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160516_212507-picsay_zpsx81ytiau.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20160516_212507-picsay_zpsx81ytiau.jpg.html)
Homemade guacamole
(http://i1175.photobucket.com/albums/r636/emtawali/Enchiladas_zpsa5gcueol.jpg) (http://s1175.photobucket.com/user/emtawali/media/Enchiladas_zpsa5gcueol.jpg.html)
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BIGGS!!!!- you are makin' me homesick...and HAWNGRY!!!!! ;D
Are you willing to adopt. At least I am house broke, do dishes and can drive myself..... ;D
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very nice.. .☆´¯`•.¸¸. ི♥ྀ.
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*Taco Tuesday.......on Tuesday!!*
WOOOOOOOO!!
(http://i1175.photobucket.com/albums/r636/emtawali/1463534108_IMG_20160517_200326-picsay_zpstkc2xdoy.jpg) (http://s1175.photobucket.com/user/emtawali/media/1463534108_IMG_20160517_200326-picsay_zpstkc2xdoy.jpg.html)
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Those are some killer tacos!
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BIGGS!!!!- you are makin' me homesick...and HAWNGRY!!!!! ;D
Are you willing to adopt. At least I am house broke, do dishes and can drive myself..... ;D
Biggs DON'T Do IT ::)
He stayed with me & while house broken he is extremely needy & required constant attention ???
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Sous vide Carnitas!!
(http://i1175.photobucket.com/albums/r636/emtawali/1464146931_IMG_20160524_220021-picsay_zpsngtnrhl7.jpg) (http://s1175.photobucket.com/user/emtawali/media/1464146931_IMG_20160524_220021-picsay_zpsngtnrhl7.jpg.html)
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Will work for food. I mow lawns, dishes, wash trucks and I'm a good kisser (says my dogs and wife).
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Will work for food. I mow lawns, dishes, wash trucks and I'm a good kisser (says my dogs and wife).
HAHAHA!
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When bad is actually really really great!!
(http://i1175.photobucket.com/albums/r636/emtawali/1464224415_IMG_20160525_193018-picsay_zps8wsvydpb.jpg) (http://s1175.photobucket.com/user/emtawali/media/1464224415_IMG_20160525_193018-picsay_zps8wsvydpb.jpg.html)
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Sous vide pork shoulder chunks
(http://i1175.photobucket.com/albums/r636/emtawali/1464833433_IMG_20160601_205256-picsay_zpsqdykjg3l.jpg) (http://s1175.photobucket.com/user/emtawali/media/1464833433_IMG_20160601_205256-picsay_zpsqdykjg3l.jpg.html)
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Sous vide salmon at 122 degrees then slapped on a heated cast iron skillet.
Brine salmon for about 40 minutes in regular water and salt only
Coat fish with a fat and dunk em in 125 degrees hot tub time machine for 30 minutes.
Pat dry and slap on a hot skillet until nice crust forms, about 45 seconds. Plate and enjoy.
(http://i1175.photobucket.com/albums/r636/emtawali/1465002385_IMG_20160603_195507-picsay_zps2ovzqbpe.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1465002385_IMG_20160603_195507-picsay_zps2ovzqbpe.jpg.html")
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D@mn. That looks great.
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Sous vide beef sliders.
Have 'em swim in 140 degrees hot tub time machine for 30 minutes to an hour.
Dunk 'em in ice water. Here you can put away or if you're like me, you'd heat up some to 375 degrees and fry them until you're happy with the crust. Oh it gets extra crispy. Season with salt and pepper.
(http://i1175.photobucket.com/albums/r636/emtawali/1465675204_IMG_20160611_144807-picsay_zpsqmkqvjw1.jpg) (http://s1175.photobucket.com/user/emtawali/media/1465675204_IMG_20160611_144807-picsay_zpsqmkqvjw1.jpg.html)
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Biggs - it all looks awesome...but tell us a bit more..like - how long you sous vide fish - and the burgers... And - What temp do you find works best for your salmon?
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Biggs - it all looks awesome...but tell us a bit more..like - how long you sous vide fish - and the burgers... And - What temp do you find works best for your salmon?
Let me edit those with the details.
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The salmon and burgers look 5 star Biggs!!! Don
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THAT - is perfection! Excellent looking sliders.
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So smoked up some beef short ribs, I'm on no sugar no grains for a little bit. Here we are, sample of my meals.
(http://i1175.photobucket.com/albums/r636/emtawali/1466119637_IMG_20160616_181511-picsay_zpsq5p7tbti.jpg) (http://s1175.photobucket.com/user/emtawali/media/1466119637_IMG_20160616_181511-picsay_zpsq5p7tbti.jpg.html)
Duck from the other day....
(http://i1175.photobucket.com/albums/r636/emtawali/1466049101_IMG_20160615_222152-picsay_zpspf8rbn1c.jpg) (http://s1175.photobucket.com/user/emtawali/media/1466049101_IMG_20160615_222152-picsay_zpspf8rbn1c.jpg.html)
Lamb from the other other day
(http://i1175.photobucket.com/albums/r636/emtawali/1465861036_IMG_20160613_181008-picsay_zpsvexzkf75.jpg) (http://s1175.photobucket.com/user/emtawali/media/1465861036_IMG_20160613_181008-picsay_zpsvexzkf75.jpg.html)
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Duck and lamb are probably my two favorites and yours look KILLER! Nice work. Don't need sugars or grains with proteins and veggies like that!!!
Sent from my iPhone using Tapatalk
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I love eggs, I pretty much eat eggs everyday. Whole eggs
Scrambled duck fat eggs was my branch after gym.
(http://i1175.photobucket.com/albums/r636/emtawali/1466278534_IMG_20160618_142638-picsay_zpshe6aabc0.jpg) (http://s1175.photobucket.com/user/emtawali/media/1466278534_IMG_20160618_142638-picsay_zpshe6aabc0.jpg.html)
Duck salad.....and bacon bits. But mostly duck
Duck legs sous vide at 155 degrees for 8 hours, chilled and stored in the refrigerator until needed
Well I needed them tonight.
(http://i1175.photobucket.com/albums/r636/emtawali/1466294518_IMG_20160618_185356-picsay_zpsy5uoepoe.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1466294518_IMG_20160618_185356-picsay_zpsy5uoepoe.jpg.html")
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Never scrambled eggs in duck fat before, not sure why though. I have yet to taste anything that wasn't better cooked with duck fat. When I roast ducks the fat gets treated like liquid gold.
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You don't know what you're missing!!!
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Reckon I'll find out in the morning!!!
Sent from my iPhone using Tapatalk
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Gonna throw a spud in the micro right now to cut up for American fries in the morning. Taters with a little onion fried in duck fat are hands down my favorite, and I may find out that eggs scrambled in "food lube" (to quote Guy F) are the same.
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I did a blind test using my 8 and 4 year old kids. Scrambled eggs in butter and another batch in duck fat.
Ones in butter went into the trash and I created scrambled eggs monsters ever since.
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I'll letcha know, thanks!
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Yup you are correct sir!(http://uploads.tapatalk-cdn.com/20160619/bfe4fcb1f1262e35f1d0a8e7102b949c.jpg)the liquid love(http://uploads.tapatalk-cdn.com/20160619/fa94c28812061f914de5c015c7829bc9.jpg)my breakfast. I save all the fat when I roast ducks and keep it in a container on the freezer. Got a feeling it won't be lasting as long as usual from now on! Thanks for the tip.
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Hmmmmm.........Ducks and Duck fat. Makes me look at these in a whole new light. lol.
(http://i1373.photobucket.com/albums/ag375/fredha1/P1000127_zpsl4b9tzbr.jpg)
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Well there's ducks and then there's ducks if ya know what I mean. I love 'em all but I would never consider roasting a wild duck, to lean and there are much better ways to cook them, not to mention they're a whole lot easier to clean when you just filet the breast meat off rather than plucking the devils. Store bought duck is a different thing completely and when done right you get a bunch of fat for future use and gloriously crispy skin to enjoy now. Sorry to hijack your thread Biggs but you started this with your duck fat story! :)
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That's alright. We're here to share and have fun.
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Faux pasta, that's raw zucchini salted and placed in a strainer to get rid of water. Then tossed in avocado oil, garlic and anchovies sauce.
(http://i1175.photobucket.com/albums/r636/emtawali/1466818618_IMG_20160624_201455-picsay_zpsjcv4dvey.jpg) (http://s1175.photobucket.com/user/emtawali/media/1466818618_IMG_20160624_201455-picsay_zpsjcv4dvey.jpg.html)
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That looks yummy.
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HEEEEEE HAAAAAW!!!!!!
(http://i1175.photobucket.com/albums/r636/emtawali/1466983109_IMG_20160626_171446-picsay_zps0a2i7cix.jpg) (http://s1175.photobucket.com/user/emtawali/media/1466983109_IMG_20160626_171446-picsay_zps0a2i7cix.jpg.html)
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Hee-Haw???/ You cooked Donkey...???? :D :D :D :D Well - it looks so good I would eat that for sure!
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Hee-Haw???/ You cooked Donkey...???? :D :D :D :D Well - it looks so good I would eat that for sure!
HAHAHA HEEEEEEE HAAAAAW as in cowboy Steak
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Hee-Haw???/ You cooked Donkey...???? :D :D :D :D Well - it looks so good I would eat that for sure!
HAHAHA HEEEEEEE HAAAAAW as in cowboy Steak
Hmmm..."cowboy steak...? I may have to draw the line at cannibalism. Just pass me the Donkey..... ;) :D ;D
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Faux pasta, that's raw zucchini salted and placed in a strainer to get rid of water. Then tossed in avocado oil, garlic and anchovies sauce.
First of all, that looks incredible!
Second, what a great reminder! Not sure why we haven't done this in a while because I love Zuchini as faux pasta. It's excellent if you are gluten-free or eating low-carb!
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Faux pasta, that's raw zucchini salted and placed in a strainer to get rid of water. Then tossed in avocado oil, garlic and anchovies sauce.
(http://i1175.photobucket.com/albums/r636/emtawali/1466818618_IMG_20160624_201455-picsay_zpsjcv4dvey.jpg) (http://s1175.photobucket.com/user/emtawali/media/1466818618_IMG_20160624_201455-picsay_zpsjcv4dvey.jpg.html)
question...do you salt the zukes before letting it drain? I recently got a spiralizer for my KitchenAid..I'm ready now. .☆´¯`•.¸¸. ི♥ྀ.
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My apologies for the late response Pam. I salt Rhett zuchs them place them in the strainer. The salt pulls out the moisture and "cold cooks" them.
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My apologies for the late response Pam. I salt Rhett zuchs them place them in the strainer. The salt pulls out the moisture and "cold cooks" them.
Duh.. I completely missed that you salted & strained them..I'll be alright later..maybe... just sayin..keep on cooking. .☆´¯`•.¸¸. ི♥ྀ.
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Chicken livers........ Good eats!!
There's no recipe really. I heat some good fat, season with salt and pepper and touch of chipotle powder. Brown them quickly and get internal temperature to about 160. Set aside.
Chop up some onions, peppers. Back in the same skillet, season, soften, deglaze pan with some flavorful liquid (red wine works great). Add liver back, stir fry and enjoy.
(http://i1175.photobucket.com/albums/r636/emtawali/1467427702_IMG_20160701_213354-picsay_zps0yofojzr.jpg) (http://s1175.photobucket.com/user/emtawali/media/1467427702_IMG_20160701_213354-picsay_zps0yofojzr.jpg.html)
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Protein and iron. Gotta have it to keep up your strength! Ilike livers.....love gizzards. ;)
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Caveman tendencies.....
(http://i1175.photobucket.com/albums/r636/emtawali/1468781816_IMG_20160717_133156-picsay_zpsuaf2m7uk.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1468781816_IMG_20160717_133156-picsay_zpsuaf2m7uk.jpg.html")
Throw a dap of butter for good measure
(http://i1175.photobucket.com/albums/r636/emtawali/1468781990_IMG_20160717_133838-picsay_zpso7p5pdqa.jpg) (http://"http://s1175.photobucket.com/user/emtawali/media/1468781990_IMG_20160717_133838-picsay_zpso7p5pdqa.jpg.html")
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WINGS!!
(http://i1175.photobucket.com/albums/r636/emtawali/1468895425_IMG_20160718_193646-picsay_zpstkx5qv8q.jpg) (http://s1175.photobucket.com/user/emtawali/media/1468895425_IMG_20160718_193646-picsay_zpstkx5qv8q.jpg.html)
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Great looking wings!
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killer wings.. .☆´¯`•.¸¸. ི♥ྀ.
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No Sugar No grain Taco Tuesday....
(http://i1175.photobucket.com/albums/r636/emtawali/1468981116_IMG_20160719_200637-picsay_zpsbu0gpbwu.jpg) (http://s1175.photobucket.com/user/emtawali/media/1468981116_IMG_20160719_200637-picsay_zpsbu0gpbwu.jpg.html)
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Tell us what you did for seasoning - and do I see some guacamole peeking out from under the meat?
This looks good - and fits with my eating scheme too ;)
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Brown the meat, season with fresh toasted then ground cumin, salt and ancho chili powder. Add onion, red bell pepper and jalapeno.
Sweat a little, add a touch of beef stock, cook until you're happy with the moisture level.
That's all.
I used iceberg lettuce because it has crunch.....sorta like Taco hard shells.
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I buy con cumin seeds and toast when needed. Extra step but the flavor is the real deal unlike the preground stuff.
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Sounds perfect to me! We do a number of different "lettuce wraps" instead of tortillas or bread-like materials.
Love these - and the Asian inspired stuff too. Using up my ground Elk in a lot of dishes right now.
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Your chicken liver post inspired me to share a method I use to prepare them. I got it off the web but not sure from where so I can't properly credit the originator but here it is. Dry your chicken livers with paper towels, then coat them with mayo (I always use Hellman's mayo for everything). After coating with mayo, roll them in crushed pork rinds, I use the hot ones. You can add whatever spices or rubs you like with the crushed rinds. Bake on a rimmed sheet pan in a preheated 425F oven for 20 minutes, turning gently with a tongs after the first ten minutes. Crispy and delicious! Haven't tried it yet, but I think the next time I make these I'll try the RecTec at 425 instead of the oven to see how they come out.
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Thank you for the recipe. I've been looking for pork rinds.
What brand do you recommend?
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I just buy whatever brand I can find but I do try to buy the spicy ones, I dont think it makes much difference when you're just gonna crush em up in a bag with a rolling pin. If I want to eat them I buy the ones that come in a paper bag that you microwave like popcorn so they're hot and fresh. Microwave them, dump in a bowl and sprinkle with pequin pepper. I think the brand is Lowrey's? I get them at Shopko or the Dollar Store.
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I smoked a pork belly from Costco with just salt and pepper.
(http://i1175.photobucket.com/albums/r636/emtawali/1468721288_IMG_20160716_180952-picsay_zpsfxspp6uq.jpg) (http://s1175.photobucket.com/user/emtawali/media/1468721288_IMG_20160716_180952-picsay_zpsfxspp6uq.jpg.html) 8)
Here we go, sliced and browned. Slapped on a dap of anchovy butter.
(http://i1175.photobucket.com/albums/r636/emtawali/1469231879_IMG_20160722_182208-picsay_zpsmw7hkyb5.jpg) (http://s1175.photobucket.com/user/emtawali/media/1469231879_IMG_20160722_182208-picsay_zpsmw7hkyb5.jpg.html)
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Wow .☆´¯`•.¸¸. ི♥ྀ.
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Breakfast for dinner? Yeah I'm all in....
(http://i1175.photobucket.com/albums/r636/emtawali/1469579480_IMG_20160726_192309-picsay_zpsysxka8dz.jpg) (http://s1175.photobucket.com/user/emtawali/media/1469579480_IMG_20160726_192309-picsay_zpsysxka8dz.jpg.html)
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I see lots of healthy fats there Biggs....I am curious about your training regimen ;)
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I see lots of healthy fats there Biggs....I am curious about your training regimen ;)
5 mile morning Bicycle ride at least 5 times a week, steady pace. Sometimes I'll go all out for 2 minute intervals
3 times a week powerlifting.
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I see lots of healthy fats there Biggs....I am curious about your training regimen ;)
5 mile morning Bicycle ride at least 5 times a week, steady pace. Sometimes I'll go all out for 2 minute intervals
3 times a week powerlifting.
I run 6 miles a day 5 times a week and if I ate all the fantastic food you make I would weigh 300lbs :P
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I see lots of healthy fats there Biggs....I am curious about your training regimen ;)
5 mile morning Bicycle ride at least 5 times a week, steady pace. Sometimes I'll go all out for 2 minute intervals
3 times a week powerlifting.
I run 6 miles a day 5 times a week and if I ate all the fantastic food you make I would weigh 300lbs :P
LOL! With the good fats, I find myself hovering around 1800 - 2000 calories a day total. I typically eat twice a day only.
Lunch around 1 pm, dinner by 7 pm. I put in 16 hours of fasting. I'm just not hungry for breakfast
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I play disc golf 5 times a week. Lost 15 pounds from all the walking and carrying a bag.
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A little grilling. Salt, pepper, fire.
(http://i1175.photobucket.com/albums/r636/emtawali/1470006006_IMG_20160731_170706-picsay_zpsdweoyua5.jpg) (http://s1175.photobucket.com/user/emtawali/media/1470006006_IMG_20160731_170706-picsay_zpsdweoyua5.jpg.html)
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Sous vide some Chikin legs at 155 for 3 hours. Dunked in iced water, pat dry and and and deep fry in leaf lard.
Then slapped on some anchovy butter for good measure...... Made my toes curl.
(http://i1175.photobucket.com/albums/r636/emtawali/1470096821_IMG_20160801_185924-picsay_zps1b65mnxs.jpg) (http://s1175.photobucket.com/user/emtawali/media/1470096821_IMG_20160801_185924-picsay_zps1b65mnxs.jpg.html)
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Where's the beef?!
(http://i1175.photobucket.com/albums/r636/emtawali/1470361416_IMG_20160804_200935-picsay_zpsluvnay55.jpg) (http://s1175.photobucket.com/user/emtawali/media/1470361416_IMG_20160804_200935-picsay_zpsluvnay55.jpg.html)
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Where do you live? I need to move closer.
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Naked burger
(http://i1175.photobucket.com/albums/r636/emtawali/1470447648_IMG_20160805_202329-picsay_zpseslvnvsg.jpg) (http://s1175.photobucket.com/user/emtawali/media/1470447648_IMG_20160805_202329-picsay_zpseslvnvsg.jpg.html)
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SSSSSHH!! I'm in a Hampton Inn somewhere.....
(http://i1175.photobucket.com/albums/r636/emtawali/1470787513_IMG_20160809_190422-picsay_zpssesroehp.jpg) (http://s1175.photobucket.com/user/emtawali/media/1470787513_IMG_20160809_190422-picsay_zpssesroehp.jpg.html)
Avocado and butter mash and Hotel room chicken.
(http://i1175.photobucket.com/albums/r636/emtawali/1470878831_IMG_20160810_200902-picsay_zpsfnci6ac0.jpg) (http://s1175.photobucket.com/user/emtawali/media/1470878831_IMG_20160810_200902-picsay_zpsfnci6ac0.jpg.html)
And I had this the other night. vacuum sealed beef short ribs reheated sous vide
(http://i1175.photobucket.com/albums/r636/emtawali/1470790266_IMG_20160809_194941-picsay_zpsfxymryvm.jpg) (http://s1175.photobucket.com/user/emtawali/media/1470790266_IMG_20160809_194941-picsay_zpsfxymryvm.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1470861104_IMG_20160810_152551-picsay_zps0rrlla3r.jpg) (http://s1175.photobucket.com/user/emtawali/media/1470861104_IMG_20160810_152551-picsay_zps0rrlla3r.jpg.html)
Look I refuse to eat out on the road, unless it's a matter of life or death.
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Well it's a lead pipe cinch that you'll eat better in your room by the look of things!
Sent from my iPhone using Tapatalk
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Bigg, you sure know how to make a grown man hungry!
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You won't get that from room service.
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Back home. Let's play name that beef cut.......
(http://i1175.photobucket.com/albums/r636/emtawali/1471190305_IMG_20160814_105427-picsay_zpsapbtsmzn.jpg) (http://s1175.photobucket.com/user/emtawali/media/1471190305_IMG_20160814_105427-picsay_zpsapbtsmzn.jpg.html)
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Chuck?
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Bottom Round?
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Tongue :P
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Tongue :P
And we have a WINNER! Sous vide beef tongue
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Coconut cream braised oxtail and sauteed cabbage.
(http://i1175.photobucket.com/albums/r636/emtawali/1471219004_IMG_20160814_181106-picsay_zpsiq18ho0a.jpg) (http://s1175.photobucket.com/user/emtawali/media/1471219004_IMG_20160814_181106-picsay_zpsiq18ho0a.jpg.html)
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Oh wow! I could totally live in this thread. Looks like you're the man to take on vacation.
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Been working on a low carb bun using coconut flour, eggs and cheese.
(http://i1175.photobucket.com/albums/r636/emtawali/1471979859_IMG_20160823_120249-picsay_zpsdixss0xp.jpg) (http://s1175.photobucket.com/user/emtawali/media/1471979859_IMG_20160823_120249-picsay_zpsdixss0xp.jpg.html)
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Ohhhhh MOMMA!!!!
Like the looks of that. How was it? Any coconut flavor detected in the finished product?
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Ohhhhh MOMMA!!!!
Like the looks of that. How was it? Any coconut flavor detected in the finished product?
No coconut flavor whatsoever. Very good bun, sturdy.
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So I came up on a bunch of beef cheeks some weeks ago. Sous vide them, portioned and vacuum sealed until needed........like now.
(http://i1175.photobucket.com/albums/r636/emtawali/1471994796_IMG_20160823_171356-picsay_zpsxryy28qa.jpg) (http://s1175.photobucket.com/user/emtawali/media/1471994796_IMG_20160823_171356-picsay_zpsxryy28qa.jpg.html)
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Ohhhhh MOMMA!!!!
Like the looks of that. How was it? Any coconut flavor detected in the finished product?
No coconut flavor whatsoever. Very good bun, sturdy.
If you can share that recipe...you can be my hero ;).....Always looking to reduce the simple carbs - and get better taste.
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So I came up on a bunch of beef cheeks some weeks ago. Sous vide them, portioned and vacuum sealed until needed........like now.
(http://i1175.photobucket.com/albums/r636/emtawali/1471994796_IMG_20160823_171356-picsay_zpsxryy28qa.jpg) (http://s1175.photobucket.com/user/emtawali/media/1471994796_IMG_20160823_171356-picsay_zpsxryy28qa.jpg.html)
What kind of greens are the big leaves that are your wrap/"shell"?
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So I came up on a bunch of beef cheeks some weeks ago. Sous vide them, portioned and vacuum sealed until needed........like now.
(http://i1175.photobucket.com/albums/r636/emtawali/1471994796_IMG_20160823_171356-picsay_zpsxryy28qa.jpg) (http://s1175.photobucket.com/user/emtawali/media/1471994796_IMG_20160823_171356-picsay_zpsxryy28qa.jpg.html)
What kind of greens are the big leaves that are your wrap/"shell"?
Plain ol' Romaine lettuce.
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Oh I plan to share that bun recipe. I'm experimenting with how well they keep before I post.
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That was better looking Romaine than I have seen here...seems trivial I know - but makes a difference to me!
Looking forward to your bun recipe too. That will be a great addition to the recipes for sure ;)
Awesome stuff Biggs!
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Biggs Buns...I like it..just sayin .☆´¯`•.¸¸. ི♥ྀ.
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Biggs Buns...I like it..just sayin .☆´¯`•.¸¸. ི♥ྀ.
Stop it!....YOU are a bad influence Pam. :D :D :D :D
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Biggs Buns...I like it..just sayin .☆´¯`•.¸¸. ི♥ྀ.
Stop it!....YOU are a bad influence Pam. :D :D :D :D
and your point is? .☆´¯`•.¸¸. ི♥ྀ.
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Biggs Buns...I like it..just sayin .☆´¯`•.¸¸. ི♥ྀ.
Stop it!....YOU are a bad influence Pam. :D :D :D :D
and your point is? .☆´¯`•.¸¸. ི♥ྀ.
HAHAHAHAHAHAHAHAHA!!
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Oh I plan to share that bun recipe. I'm experimenting with how well they keep before I post.
I'll take it even if they don't keep for more than 6 hours. Looks great (and I just bought some coconut and almond flour!)
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Oh I plan to share that bun recipe. I'm experimenting with how well they keep before I post.
Coming up tomorrow. I can confirm that they keep very well. 7 plus days
I'll take it even if they don't keep for more than 6 hours. Looks great (and I just bought some coconut and almond flour!)
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Low carb buns recipe
Alright I'm back home. time to post my coconut flour burger or sandwich buns tweaks. I used:
10 tablespoons Bob's Redmill coconut flour
8 kirkland organic eggs
8 tablespoons kerrygold salted butter
5 ounces Kerrygold dubliner cheese
1/4 cup grated Parmesan cheese (Umami rich and binder)
1/4 teaspoon plus a pinch of baking soda
1/8 teaspoon Cream of Tartar. (this activates the baking soda)
1/2 teaspoon garlic powder
Preheat oven to 375 degrees
Place cheese in a large bowl.
sift the dry ingredients (minus the cheese) and dump in a blender. Add eggs and whiz until no visible lumps.
dump this in the bowl with cheese and fold to mix well.
I used a cast iron lodge drop biscuit baking pan, came up with 7, 4.5 inches wide buns. It holds the biscuits hostage and help the rise straight up for bun use.
Bake until golden brown. I can't give specific time because ovens are different. Mine took about 20 minutes
I took these on the road and they were perfectly fine refrigerated for 7 days. They held up well, great as a "dinner roll" warmed and buttered.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20160820_193621-picsay_zpsfqpnvh08.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20160820_193621-picsay_zpsfqpnvh08.jpg.html)
Low carb sammich, yeah!!
(http://i1175.photobucket.com/albums/r636/emtawali/1471631293_IMG_20160819_123642-picsay_zpsb9hgxv3n.jpg) (http://s1175.photobucket.com/user/emtawali/media/1471631293_IMG_20160819_123642-picsay_zpsb9hgxv3n.jpg.html)
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Any chance this is gluten free?
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Looks wonderfu! I love anchovies in my oil, garlic, pepperonici, for an oricchette pasta dish I make. For that one I add steamed broccoli florets and some toasted pignoli nuts. I've never cooked pasta in chicken broth or stock. I'll have to try that some time. I often add some chicken concentrate paste to my linguine with clam sauce. It gives it that little bit extra depth of flavor to the sauce.
There are times when I want to share something but I don't want to start a whole new thread. Figured I'd just have one thread with a bunch of my kitchen adventures. Some will have recipes, some you can ask how I went about making them. I don't measure ingredients so you have been warned.
Let's kick off with my favorite way of eating Pasta. I'm not a big fan of too much sauce all over my pasta. I try to make sauces that the pasta Soaks up and become one.
While pasta is boiling away in chicken stock, I like to heat Ghee and good quality extra virgin olive oil, add capers until they are popping. Add a bunch of thinly sliced garlic and anchovies, add a good pinch of Aleppo peppers (or red pepper flakes). Saute that until the garlic is just browned and anchovies have disappeared. Set that aside on warm.
Drain pasta, reserve at least a cup of the cooking liquid.Toss the pasta with some greens, I like Arugula or baby spinach. Toss that with the anchovy sauce, if it looks dry, add some of the pasta cooking liquid. You can toss with pulled chicken, shrimp etc
Serve with a good shred of real Parmesan cheese, a drizzle of oil oil
(http://i1175.photobucket.com/albums/r636/emtawali/Pasta%20Bowl_zpsza1qoobu.jpg) (http://s1175.photobucket.com/user/emtawali/media/Pasta%20Bowl_zpsza1qoobu.jpg.html)
Or Protein on top.
(http://i1175.photobucket.com/albums/r636/emtawali/1427846282_20150331_180749_HDR-picsay_zpsr0cn0fhn.jpg) (http://s1175.photobucket.com/user/emtawali/media/1427846282_20150331_180749_HDR-picsay_zpsr0cn0fhn.jpg.html)
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Any chance this is gluten free?
Yes it is.
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Any chance this is gluten free?
Yes it is.
Hey Biggs...do you know of an app that we could use to do a nutritional work-up on these. ( calories, protein, fiber,...etc...?)
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Looks delicious Biggs!!! Don
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Is that a pork roll (or taylor ham) sandwich?!
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Any chance this is gluten free?
Yes it is.
Hey Biggs...do you know of an app that we could use to do a nutritional work-up on these. ( calories, protein, fiber,...etc...?)
I use myfitnesspal
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Is that a pork roll (or taylor ham) sandwich?!
Which one?
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watching..making them rolls..I have the pan for them too. .☆´¯`•.¸¸. ི♥ྀ.
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Is that a pork roll (or taylor ham) sandwich?!
Which one?
The one with the new bread recipe.
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Is that a pork roll (or taylor ham) sandwich?!
Which one?
The one with the new bread recipe.
Oh that's liverwurst sammich!
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Any chance this is gluten free?
Yes it is.
Hey Biggs...do you know of an app that we could use to do a nutritional work-up on these. ( calories, protein, fiber,...etc...?)
I use myfitnesspal
Oy...I should have known that...I have it on my phone too..... :D Thanks!
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Almost zero carbs cheesecake. I had folks over, they cleaned up the cake and then I revealed to them that it was very low carb version.
Needs: All should be at room temperature
1 1/3 cups Erythritol
4 8oz bricks of Philadelphia cream cheese
1 cup full fat sour cream
2/3 heavy cream (Keto baby)
4 eggs
1 tablespoon coconut flour (this holds everything together)
1 tablespoon vanilla extract
zest from one orange (Brightens the experience)
zest from one lemon (Brightens the experience)
Crust:
1.5 cups almond flour
4 tablespoons melted butter
1 tablespoon Erythritol
Directions:
Heat oven to 375 degrees
Mix almond flour, butter and 1 tablespoon Erythritol. Get that muddy with your hands and lay it tight in a spring form cake pan. Bake until slightly golden brown. About 10 minutes. Set aside to cool
Lower Oven to 350 degrees.
For the filling:
Mix Erythritol with the cream cheese until well incorporated. Add the heavy cream to the cream cheese and whisk until smooth. Add eggs, one at a time, whisking after each egg.
In a separate bowl, mix sour cream, zest, coconut flour and vanilla extract. Mix well, then add to the cream cheese mixture. whisk until smooth.
Pour into the pan, tap to get rid of any air bubbles.
Bake for 55 minutes. IMPORTANT DETAIL HERE: After the 55 minutes, turn the oven off, leave the cheesecake in and walk away for at least 3 hours.
After 3 hours, refrigerate for at least 4 hours or overnight.
Bring to room temp before serving.
(http://i1175.photobucket.com/albums/r636/emtawali/1474240756_IMG_20160918_181255-picsay_zpsstkvhclq.jpg) (http://s1175.photobucket.com/user/emtawali/media/1474240756_IMG_20160918_181255-picsay_zpsstkvhclq.jpg.html)
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Breakfast sausage balls and faux risotto (cauliflower)
(http://i1175.photobucket.com/albums/r636/emtawali/1474503405_IMG_20160921_191031-picsay_zpswgqcenvq.jpg) (http://s1175.photobucket.com/user/emtawali/media/1474503405_IMG_20160921_191031-picsay_zpswgqcenvq.jpg.html)
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The unofficial salad of Texas!
My all purpose dressing is
1 part fresh lemon juice
2.5 parts good oil. I do macadamia nut oil, avocado oil or extra virgin olive oil
A pinch of salt
A shake of cayenne pepper.
I use it on salad, chicken, seafood or anything that could use some tang.
(http://i1175.photobucket.com/albums/r636/emtawali/1475105564_IMG_20160928_181904-picsay_zpsdripojfb.jpg) (http://s1175.photobucket.com/user/emtawali/media/1475105564_IMG_20160928_181904-picsay_zpsdripojfb.jpg.html)
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I use myfitnesspal
X2 on myfitnesspal. It let's you find most store bought stuff in their database (ie, chic-fil-patty no bun, etc...) or you can build your own recipes or even entire meals. I usually eat the same thing for breakfast at work, so I built a meal and only had to click that custom item to add everything.
Also I'm a little behind on the forums after the wedding. So a belated thanks for the low carb buns and cheesecake recipes!
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So it rained the other day and that just calls for a bowl of spicy soup. Shrimp
Coconut cream with Thai curry.
(http://i1175.photobucket.com/albums/r636/emtawali/1475881418_20161007_173306-picsay_zps4jaft25t.jpg) (http://s1175.photobucket.com/user/emtawali/media/1475881418_20161007_173306-picsay_zps4jaft25t.jpg.html)
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Dallas cowboys have done it again!!
(http://i1175.photobucket.com/albums/r636/emtawali/1476658041_IMG_20161016_170208-picsay_zpsrg0qx6um.jpg) (http://s1175.photobucket.com/user/emtawali/media/1476658041_IMG_20161016_170208-picsay_zpsrg0qx6um.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1476661744_IMG_20161016_170353-picsay_zpsbojza1uz.jpg) (http://s1175.photobucket.com/user/emtawali/media/1476661744_IMG_20161016_170353-picsay_zpsbojza1uz.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1476661814_IMG_20161016_171333-picsay_zps5oa4bxlg.jpg) (http://s1175.photobucket.com/user/emtawali/media/1476661814_IMG_20161016_171333-picsay_zps5oa4bxlg.jpg.html)
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The soup and steak look delicious!!! Don
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I wanted a burger but didn't want to make a bunch of buns. So I whipped up a single bun........ Almost zero carbs
(http://i1175.photobucket.com/albums/r636/emtawali/1477100648_IMG_20161021_190934-picsay_zpsxdi9mgq3.jpg) (http://s1175.photobucket.com/user/emtawali/media/1477100648_IMG_20161021_190934-picsay_zpsxdi9mgq3.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1477100703_IMG_20161021_191527-picsay_zpst5pgbj3o.jpg) (http://s1175.photobucket.com/user/emtawali/media/1477100703_IMG_20161021_191527-picsay_zpst5pgbj3o.jpg.html)
Happy Friday!
(http://i1175.photobucket.com/albums/r636/emtawali/1477100328_IMG_20161021_201016-picsay_zpsrgbd0hxx.jpg) (http://s1175.photobucket.com/user/emtawali/media/1477100328_IMG_20161021_201016-picsay_zpsrgbd0hxx.jpg.html)
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Yummy.....
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I wanted a burger but didn't want to make a bunch of buns. So I whipped up a single bun........ Almost zero carbs
(http://i1175.photobucket.com/albums/r636/emtawali/1477100648_IMG_20161021_190934-picsay_zpsxdi9mgq3.jpg) (http://s1175.photobucket.com/user/emtawali/media/1477100648_IMG_20161021_190934-picsay_zpsxdi9mgq3.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1477100703_IMG_20161021_191527-picsay_zpst5pgbj3o.jpg) (http://s1175.photobucket.com/user/emtawali/media/1477100703_IMG_20161021_191527-picsay_zpst5pgbj3o.jpg.html)
Happy Friday!
(http://i1175.photobucket.com/albums/r636/emtawali/1477100328_IMG_20161021_201016-picsay_zpsrgbd0hxx.jpg) (http://s1175.photobucket.com/user/emtawali/media/1477100328_IMG_20161021_201016-picsay_zpsrgbd0hxx.jpg.html)
Sharsies with the recipe please..looks real good and I have the pans to do it.. .☆´¯`•.¸¸. ི♥ྀ.
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@Pam it's the low carb bun recipe on page 30.
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@Pam it's the low carb bun recipe on page 30.
Thansk Bigg. .☆´¯`•.¸¸. ི♥ྀ.
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Smoked some ribs a while back. I froze the trimmings.....until today.
(http://i1175.photobucket.com/albums/r636/emtawali/1478746926_IMG_20161109_204315-picsay_zpsvrkapxvl.jpg) (http://s1175.photobucket.com/user/emtawali/media/1478746926_IMG_20161109_204315-picsay_zpsvrkapxvl.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1478747064_IMG_20161109_204735-picsay_zpsrxpyspbr.jpg) (http://s1175.photobucket.com/user/emtawali/media/1478747064_IMG_20161109_204735-picsay_zpsrxpyspbr.jpg.html)
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Looks delicious!!! Would taste good in our cooler weather!!! Don
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Flanken beef short ribs. Sous vide at 131 for 12 hours, seared in bacon fat.
(http://i1175.photobucket.com/albums/r636/emtawali/1479332649_IMG_20161116_150010-picsay_zps27woz6vz.jpg) (http://s1175.photobucket.com/user/emtawali/media/1479332649_IMG_20161116_150010-picsay_zps27woz6vz.jpg.html)
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Flanken beef short ribs. Sous vide at 131 for 12 hours, seared in bacon fat.
(http://i1175.photobucket.com/albums/r636/emtawali/1479332649_IMG_20161116_150010-picsay_zps27woz6vz.jpg) (http://s1175.photobucket.com/user/emtawali/media/1479332649_IMG_20161116_150010-picsay_zps27woz6vz.jpg.html)
I want...☆´¯`•.¸¸. ི♥ྀ.
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It's that time of the year...
(http://i1175.photobucket.com/albums/r636/emtawali/1481334391_IMG_20161209_191055-picsay_zpsysrfhhun.jpg) (http://s1175.photobucket.com/user/emtawali/media/1481334391_IMG_20161209_191055-picsay_zpsysrfhhun.jpg.html)
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Makin me hungry Biggs!!! Looks great!!! Don
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Been a little busy with work but I'm back!!
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20161226_173806-picsay_zpswter2ben.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20161226_173806-picsay_zpswter2ben.jpg.html)
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Talk to me Big Guy...Pictures are in fact a thousand words...But they are not selective.... :D It look beautiful - but what is it? Catfish tenderloins? Or chicken tenders? ;) ;D
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Talk to me Big Guy...Pictures are in fact a thousand words...But they are not selective.... :D It look beautiful - but what is it? Catfish tenderloins? Or chicken tenders? ;) ;D
Sous vide chicken wings with red wine vinegar chipotle Mayo.
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The weather outside is frightful........
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20170101_142241_zpsdtcxgkl8.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20170101_142241_zpsdtcxgkl8.jpg.html)
mashed cauliflower
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20170101_172717_zpsmyc6skqg.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20170101_172717_zpsmyc6skqg.jpg.html)
let's plate and eat
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20170101_181107_zpsfcba2fph.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20170101_181107_zpsfcba2fph.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/1483320437-picsay_zpsd6xbc5ck.jpg) (http://s1175.photobucket.com/user/emtawali/media/1483320437-picsay_zpsd6xbc5ck.jpg.html)
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oxtail?
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oxtail?
That is correct. I love oxtail
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oxtail?
That is correct. I love oxtail
Me too. Yours looks awesome. Sometimes I crave shanks too...Then I have to bust out a big batch of Osso Bucco... ;) ;D
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oxtail?
That is correct. I love oxtail
Me too. Yours looks awesome. Sometimes I crave shanks too...Then I have to bust out a big batch of Osso Bucco... ;) ;D
It's crazy that just a few months ago oxtail was dirt cheap. But now it's mainstream has discovered it and the price is ridiculous
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Ribs with anchovy butter.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20170104_141159-picsay_zps7riszl4p.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20170104_141159-picsay_zps7riszl4p.jpg.html)
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Steak of the Sea....
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20170120_190717-picsay_zpse0acxrmb.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20170120_190717-picsay_zpse0acxrmb.jpg.html)
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Sous vide beef tongue steak....
(http://i1175.photobucket.com/albums/r636/emtawali/beef%20tongue_zpsrtqzkqkj.jpg) (http://s1175.photobucket.com/user/emtawali/media/beef%20tongue_zpsrtqzkqkj.jpg.html)
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Now - stop teasing Biggs...Tell us about the dish. What are the sides/veggies that the entrees are on or with. Looks great!
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Now - stop teasing Biggs...Tell us about the dish. What are the sides/veggies that the entrees are on or with. Looks great!
HEHEHE! That's sous beef tongue, left to swim in 150 hot tub time machine for 24 hours. Season with just salt and pepper then bagged.
The side is mashed avocado with avocado oil mayo, a little lime juice and a touch of chipotle powder. Salt of course.
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The Mrs Birthday. She loves baked potato and seafood. So I decided to put those two together........crab and mascarpone cheese stuffed twice baked potato topped with shrimp and lemon butter sauce.
(http://i1175.photobucket.com/albums/r636/emtawali/Mobile%20Uploads/crab%20baked%20potato_zpsnrcd8wcs.jpg) (http://s1175.photobucket.com/user/emtawali/media/Mobile%20Uploads/crab%20baked%20potato_zpsnrcd8wcs.jpg.html)
And she loves chocolate.... So, Ya know.
(http://i1175.photobucket.com/albums/r636/emtawali/Mobile%20Uploads/IMG_20170129_180726_zpsp8ithnev.jpg) (http://s1175.photobucket.com/user/emtawali/media/Mobile%20Uploads/IMG_20170129_180726_zpsp8ithnev.jpg.html)
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You sir, are Da Man! That all looks amazing and that cake looks crazy moist. My SO loves seafood stuffed anything and I do tons of twice baked. Sounds like a great twist. I'll be throwing something like this in our faceholes real soon!
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Awesome again man!!!!
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OH. MY. GOSH. :P :P :P :P :P :P
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I don't buy flowers on Valentine's Day. I just get in the kitchen.....
What we have here is pan seared scallops and shrimp over cauliflower puree and curried Beurre Blanc
(http://i1175.photobucket.com/albums/r636/emtawali/Scallops_zpsqgkfilf7.jpg) (http://s1175.photobucket.com/user/emtawali/media/Scallops_zpsqgkfilf7.jpg.html)
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YOU are the MAN!!!
I am betting that meal will put anyone with a "brownie point deficit" - back on the positive side with the Mrs.!
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Wow just wow!
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Sometimes the best eats come from a $3 can.....sardines over smashed avocado
(http://i1175.photobucket.com/albums/r636/emtawali/Sardines_zpszdsnwtmc.jpg) (http://s1175.photobucket.com/user/emtawali/media/Sardines_zpszdsnwtmc.jpg.html)
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Sous vide wings. 155 hot tub time machine for minimum of 2 hours.
Then quickly deep fried. That's the only way I do wings.
(http://i1175.photobucket.com/albums/r636/emtawali/Wingday_zpsjxvwil8c.jpg) (http://s1175.photobucket.com/user/emtawali/media/Wingday_zpsjxvwil8c.jpg.html)
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Things I cook but can't partake.....Orange chicken
(http://i1175.photobucket.com/albums/r636/emtawali/orange%20chicken_zps0q8wwbkk.jpg) (http://s1175.photobucket.com/user/emtawali/media/orange%20chicken_zps0q8wwbkk.jpg.html)
Kids! Daddy can we have orange Chikin
Now normal people would go to Pandas express. I'm not one of them normal people HAHAHA, I got in my kitchen.....
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20170320_182740-picsay_zpsf0abxwcg.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20170320_182740-picsay_zpsf0abxwcg.jpg.html)
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Next time I want to order take-out Chinese...can I just call you instead? :D :D
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Next time I want to order take-out Chinese...can I just call you instead? :D :D
Sure! HAHAHA, I'll email it to you
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Next time I want to order take-out Chinese...can I just call you instead? :D :D
Sure! HAHAHA, I'll email it to you
Hmmm...can you fax it instead...Kinda old school with my food ;) ;D
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Things I cook but can't partake.....Orange chicken
(http://i1175.photobucket.com/albums/r636/emtawali/orange%20chicken_zps0q8wwbkk.jpg) (http://s1175.photobucket.com/user/emtawali/media/orange%20chicken_zps0q8wwbkk.jpg.html)
Kids! Daddy can we have orange Chikin
Now normal people would go to Pandas express. I'm not one of them normal people HAHAHA, I got in my kitchen.....
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20170320_182740-picsay_zpsf0abxwcg.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20170320_182740-picsay_zpsf0abxwcg.jpg.html)
If I can't partake..I don't make..but every once in a while I do make hubby some salmon patties.,.I hate them. .☆´¯`•.¸¸. ི♥ྀ.
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Sometimes you just have to have a roasted chicken.....
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20170319_152654-picsay_zpssktigjqy.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20170319_152654-picsay_zpssktigjqy.jpg.html)
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pretty bird. .☆´¯`•.¸¸. ི♥ྀ.
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About that Orange Chicken... GAWK!!! :thumbup: :thumbup:
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IT's a beauty ! How did you cook it? Over or smoker? Coat it with anything...? HAWNGRY minds want to know! ;D
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IT's a beauty ! How did you cook it? Over or smoker? Coat it with anything...? HAWNGRY minds want to know! ;D
That's grilled on lil Smokey (WSM 14.5) without the water bowl.
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IT's a beauty ! How did you cook it? Over or smoker? Coat it with anything...? HAWNGRY minds want to know! ;D
That's grilled on lil Smokey (WSM 14.5) without the water bowl.
Really looks good!
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I'm droooooooing over that dang Orang Chicken. Lord I wish I could have some of that
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My ketogenic journey/lifestyle...
Sous vide pork butt from Costco. Sliced into steaks and stored away
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20170331_175603_zpskfyngonw.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20170331_175603_zpskfyngonw.jpg.html)
oh! I need one,
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20170413_101738_zpsjfojxbqj.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20170413_101738_zpsjfojxbqj.jpg.html)
Aaaaaaaah! Anchovy compound butter
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20170413_101943_zpsu9rg9l6e.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20170413_101943_zpsu9rg9l6e.jpg.html)
Monday through Friday I eat one big meal a day. So my idea of a steak and eggs. Scrambled eggs tossed in homemade marinara sauce
(http://i1175.photobucket.com/albums/r636/emtawali/Steak%20and%20eggs_zpsrnwac1wf.jpg) (http://s1175.photobucket.com/user/emtawali/media/Steak%20and%20eggs_zpsrnwac1wf.jpg.html)
Good eats.
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*Weekend opener!*
Sous vide chicken wings.
Season with salt and pepper medley
Cooked sous vide at 155 degrees for 3 hours.
Quick Deep fry to finish
Toss in melted butter
Sprinkle some Cajun seasoning
EAT!!
(http://i1175.photobucket.com/albums/r636/emtawali/butter%20wings_zpszmn99px5.jpg) (http://s1175.photobucket.com/user/emtawali/media/butter%20wings_zpszmn99px5.jpg.html)
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winner, winner, chicken dinner.. .☆´¯`•.¸¸. ི♥ྀ.
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Outstanding!!!
Have you tried any of the Air Fryers for finishing wings yet? Pretty amazing much like deep fried they can make wings, free, etc. No clean up - fast, and so on...
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Outstanding!!!
Have you tried any of the Air Fryers for finishing wings yet? Pretty amazing much like deep fried they can make wings, free, etc. No clean up - fast, and so on...
I just can't get myself to look at the air fryer. What exactly is it doing to my food?
No, I'll stay old fashioned, LOL!!
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Home sweet home!!
Low carb, high comfort chicken
(https://storage04.dropshots.com/photos7000/photos/1423388/20171229/172841.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20171229/172835.jpg)
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All I've got to say is, YUM!!! Plate me up!
P.S. I've missed seeing your cooks. Been on the road a lot?
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All I've got to say is, YUM!!! Plate me up!
P.S. I've missed seeing your cooks. Been on the road a lot?
Quite a bit.
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All I've got to say is, YUM!!! Plate me up!
P.S. I've missed seeing your cooks. Been on the road a lot?
Quite a bit.
Well, I'm glad you're back! 8)
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Chicken and this and that!!
It's not really a quiche or a Frittata. It's tasty ham, smoked Gouda cheese and eggs thingamajig.
(https://storage04.dropshots.com/photos7000/photos/1423388/20180102/213138.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20180102/213441.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20180102/212907.jpg)
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I will gladly take a big hunk of that thingamahig. Just place it on a doo-hickey and I will hop in my whatchamacallit and be right over......
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Yep, and I will catch a ride with Smoke on his whatchamacallit. Sure looks good!!!
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Brother of the Flying Nun!!! I am liking that thang for sure!
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Greens and meatballs.
(https://storage04.dropshots.com/photos7000/photos/1423388/20180108/122228.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20180108/122220.jpg)
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I would eat that!!
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Wow! :P
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I'm going to take that pork belly and put it in my belly. Who's with me?
(https://storage04.dropshots.com/photos7000/photos/1423388/20180109/012241.jpg)
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Beautiful plate.
Two of my favorites.
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Scramble plate. I love eggs and meatballs.
(https://storage04.dropshots.com/photos7000/photos/1423388/20180110/160741.jpg)
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I would eat that.
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Shrimp n eggs.
Oh yes, eggs again. I'm on a ketogenic lifestyle.
I eat a minimum of 3 whole eggs plus 1 extra egg yolk every day.
(https://storage04.dropshots.com/photos7000/photos/1423388/20180111/161647.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20180111/162402.jpg)
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Dude, you just need to put the camera down. This torture needs to stop right now :P
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Shrimp and eggs?? Heck yeah!!
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Dude, you just need to put the camera down. This torture needs to stop right now :P
HAHAHAHAHAHAHA!
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Shrimp and lobster kale salad.
Lobster tail was covered in butter and tossed in 130 degrees hot tub time machine
(https://storage04.dropshots.com/photos7000/photos/1423388/20180116/011624.jpg)
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AWESOME, I can only imagion how good that dish would taste.
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I would hammer that.....kale and all...............
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Looks good brother, I'd hammer a plate of that right now (or any other time!) :)
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Nothing like garlic Parmesan wings on a Friday night.
My garlic parmesan sauce is:
1. A tone of butter
2. More butter
3. A tone of fresh garlic
4. Anchovies
5. Some chipotle powder
6. Some herb
7. Some salt
8. A tone of Freshly grated Parmesan cheese.
Put that in a sauce pan and let it melt and cook cook off the raw garlic on low heat.
Let it cool and grate a tone of Parmesan cheese. No no no no not the stuff from the green canister. Get a block of real cheese. It lasts forever.
Toss your wings in that mess.
(https://storage04.dropshots.com/photos7000/photos/1423388/20180120/172830.jpg)
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Mouth watering goodness!!!
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looking real good
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Beef kidneys
(https://storage04.dropshots.com/photos7000/photos/1423388/20180121/235300.jpg)
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I would not set down to that but it sure is a purdy bowl of grub.
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Oh yea.
I would eat that. :)
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I would not set down to that but it sure is a purdy bowl of grub.
HAHAHA!! Why not?
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I would not set down to that but it sure is a purdy bowl of grub.
HAHAHA!! Why not?
not a kidney or liver or beef tongue kinda guy :)
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This
(https://storage04.dropshots.com/photos7000/photos/1423388/20180201/163949.jpg)
or that
(https://storage04.dropshots.com/photos7000/photos/1423388/20180201/164811.jpg)
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If I have to choose, I'll take that.
But I would rather have a little of both. :)
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If I have to choose, I'll take that.
But I would rather have a little of both. :)
X2
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Experiment.......Success!!!
Sous Vide whole Cornish hen. 155 degrees for Minimum 2 hours.
Deep fry in HOT oil for about 2 minutes.
(https://storage04.dropshots.com/photos7000/photos/1423388/20180212/102858.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20180212/102852.jpg)
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I think you are right, looks delish to me.
Nice looking bird
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That looks really good.
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Bigg..pretty bird..jsut love the SV...☆´¯`•.¸¸. ི♥ྀ.
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Your experiment looks like a delicious success.
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Interesting, I wonder how it might work to go in the air fryer after it's bath?
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Interesting, I wonder how it might work to go in the air fryer after it's bath?
I really don't get the air fryer thing.
That's like buying tofurkey.
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Interesting, I wonder how it might work to go in the air fryer after it's bath?
I really don't get the air fryer thing.
That's like buying tofurkey.
Break down and buy one Biggs. You will not regret it. FAST...Clean. No need for oil or fats.
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Interesting, I wonder how it might work to go in the air fryer after it's bath?
I really don't get the air fryer thing.
That's like buying tofurkey.
Break down and buy one Biggs. You will not regret it. FAST...Clean. No need for oil or fats.
I agree. The food is so good. Fries and onion rings and tater tots alone are worth the price of admission.
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Interesting, I wonder how it might work to go in the air fryer after it's bath?
I really don't get the air fryer thing.
That's like buying tofurkey.
Break down and buy one Biggs. You will not regret it. FAST...Clean. No need for oil or fats.
I'm on Keto, I live on fat
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Speaking of fat......
(https://storage04.dropshots.com/photos7000/photos/1423388/20180215/001453.jpg)
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Beautiful, just beautiful.
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Kitchen adventures of 1Bigg_ER. Hotel room culinary episode......
(https://storage04.dropshots.com/photos7000/photos/1423388/20180223/120258.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20180223/120256.jpg)
Portable Kitchen plus Sous vide setup. Limitless options on the road.
(https://storage04.dropshots.com/photos7000/photos/1423388/20180223/120753.jpg)
I refuse to spend my hard earned money on mediocre restaurant food.
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aren't those burners just the best..I'll have everything except the eggs..great cook. .☆´¯`•.¸¸. ི♥ྀ.
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Simply put, outstanding.
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This
(https://storage04.dropshots.com/photos7000/photos/1423388/20180313/004228.jpg)
or that
(https://storage04.dropshots.com/photos7000/photos/1423388/20180313/004225.jpg)
That is the question...
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The answer is: Tell us MORE about what - and how it is cooked, in order to make a choice! :D :D :D
They BOTH look awesome...Can I have both?
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The answer is: Tell us MORE about what - and how it is cooked, in order to make a choice! :D :D :D
They BOTH look awesome...Can I have both?
You can have both and seconds!!!
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You have my interest.
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The wife wanted a burger. So...... I made her a burger.
(https://storage04.dropshots.com/photos7000/photos/1423388/20180318/112315.jpg)
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Now ..that's a burger..WTG big .☆´¯`•.¸¸. ི♥ྀ.
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Wow, the food is always outstanding.
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Please make me a burger too.
That picture looks like it could be used for a menu...............just outrageous........
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My 6 year old son wanted Panda Express Orange chicken. I wasn't in the mood to leave the house. Sooooooo, I got busy in the kitchen
(https://storage04.dropshots.com/photos7000/photos/1423388/20180322/152919.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20180322/171130.jpg)
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Gotta recipe for that? It looks incredible!
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Gotta recipe for that? It looks incredible!
What is a recipe? Hahaha
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Gotta recipe for that? It looks incredible!
What is a recipe? Hahaha
That's great. Massive skills in the food dept. Hell of a master chef partner.
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Gotta recipe for that? It looks incredible!
What is a recipe? Hahaha
Well...if not a recipe, how about a description of how you made the dish? I love your photos...but we REALLY are a cooking forum. So - naturally, folks want to know HOW to produce a dish , not just admire your pictures. Make sense?
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Can you make that with peanut sauce? And send recipe please.. .☆´¯`•.¸¸. ི♥ྀ.
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Gotta recipe for that? It looks incredible!
What is a recipe? Hahaha
Well...if not a recipe, how about a description of how you made the dish? I love your photos...but we REALLY are a cooking forum. So - naturally, folks want to know HOW to produce a dish , not just admire your pictures. Make sense?
I agree. Let me what I can come with. I'm a winger in the kitchen.
Sometimes I start off making scrambled eggs and end up with a quiche. HAHAHA
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Can you make that with peanut sauce? And send recipe please.. .☆´¯`•.¸¸. ི♥ྀ.
You just gave me an idea.
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Sunday cooking
Brunch
(https://storage04.dropshots.com/photos7000/photos/1423388/20180325/204828.jpg)
Lunchinner
Salt n Pepper chicken
(https://storage04.dropshots.com/photos7000/photos/1423388/20180325/155945.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20180325/155935.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20180325/204831.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20180325/204824.jpg)
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Outstanding, just outstanding.
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Pretty bird..very nice..even cook..fabulous...☆´¯`•.¸¸. ི♥ྀ.
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Salt n pepper Sous Vide Cornish hen. Finish in HOT HOT HOT oil.
(https://storage04.dropshots.com/photos7000/photos/1423388/20180329/100015.jpg)
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Gotta recipe for that? It looks incredible!
Yes, I would love to have the recipe to try and make a low carb version PLEASE!
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Gotta recipe for that? It looks incredible!
Yes, I would love to have the recipe to try and make a low carb version PLEASE!
There is no way to make orange chicken low carb. You'll end up with something that will just push you to crave the real thing.
That is why I stay away from making low card substitutes. Except cheesecake. It is very easy to make it low carb...as seen below.
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carb free, sugar free cheesecake
(https://storage04.dropshots.com/photos7000/photos/1423388/20180401/202241.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20180401/201439.jpg)
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LAAAAAAMB!!
(https://storage04.dropshots.com/photos7000/photos/1423388/20180401/201437.jpg)
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now that is great looking
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carb free, sugar free cheesecake
Okay, seriously... Can you PLEASE post a few recipes?
My daughter and I were just talking about making a low-carb cheesecake.
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carb free, sugar free cheesecake
Okay, seriously... Can you PLEASE post a few recipes?
My daughter and I were just talking about making a low-carb cheesecake.
LOL! You should have it in the morning.
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I agree with the recipes.
This food is just too darn looking not to share a recipe or two........or three....... :)
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Yes brother Biggs, we need some recipes! Please and Thank You! :)
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Are you a trained chef? Your cooks are flat out amazing! And your photography!! I wanna be you when I grow up :)
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Are you a trained chef? Your cooks are flat out amazing! And your photography!! I wanna be you when I grow up :)
No training whatsoever. That's probably why I have issues with recipes. I don't have any. Every kitchen trip is like an episode of chopped.
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Are you a trained chef? Your cooks are flat out amazing! And your photography!! I wanna be you when I grow up :)
No training whatsoever. That's probably why I have issues with recipes. I don't have any. Every kitchen trip is like an episode of chopped.
LOL! Good analogy! When I first made a pot of brisket chili that I really liked, I just put a little of this and a little of that in there. When I had to go back and make it, it was a pain to remember what all I put in there and the amounts. So I ended up making it and actually measuring how much of each thing and writing it down so I could reproduce it. Much easier when you just wing it I say :)
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Are you a trained chef? Your cooks are flat out amazing! And your photography!! I wanna be you when I grow up :)
No training whatsoever. That's probably why I have issues with recipes. I don't have any. Every kitchen trip is like an episode of chopped.
Well, I still wanna be you when I grow up...lol.
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Are you a trained chef? Your cooks are flat out amazing! And your photography!! I wanna be you when I grow up :)
No training whatsoever. That's probably why I have issues with recipes. I don't have any. Every kitchen trip is like an episode of chopped.
LOL! Good analogy! When I first made a pot of brisket chili that I really liked, I just put a little of this and a little of that in there. When I had to go back and make it, it was a pain to remember what all I put in there and the amounts. So I ended up making it and actually measuring how much of each thing and writing it down so I could reproduce it. Much easier when you just wing it I say :)
Exactly! And I know it's frustrating when you can't give a recipe coz you just don't have one.
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Oh it's Friday!!!
(https://storage04.dropshots.com/photos7000/photos/1423388/20180406/182739.jpg)
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Kitchen adventures of 1Bigg_ER. Hotel room culinary episode......
(https://storage04.dropshots.com/photos7000/photos/1423388/20180223/120258.jpg)
(https://storage04.dropshots.com/photos7000/photos/1423388/20180223/120256.jpg)
Portable Kitchen plus Sous vide setup. Limitless options on the road.
(https://storage04.dropshots.com/photos7000/photos/1423388/20180223/120753.jpg)
I refuse to spend my hard earned money on mediocre restaurant food.
I know this is from a while ago, but what cooking unit and pan are those?