Author Topic: What's Cooking  (Read 185378 times)

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Online GoingMyWay

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Re: What's Cooking
« Reply #1140 on: December 09, 2022, 11:22 AM »
A battered and fried shishito pepper sounds really good with garlic aioli!
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Online rvieceli

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Re: What's Cooking
« Reply #1141 on: December 09, 2022, 12:53 PM »
@Cheese I have about 1100 recipes on my iPhone. I stick most of the them in the notes app and a few in the books app.

The search functions in both those apps work reasonably well for finding recipes if you can decide on what ingredients you want.

A search for salmon Dijon will find all the recipes with Dijon mustard and salmon

Want something with chicken cream and mushrooms, just search those keywords.

Ron

Online GoingMyWay

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Re: What's Cooking
« Reply #1142 on: January 03, 2023, 05:45 PM »
We made Mexican style Menudo with hominy after Christmas.











On New Year's Day we made Nacatamals.  It was a lot of work, but they were really delicious!















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Offline six-point socket II

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Re: What's Cooking
« Reply #1143 on: January 07, 2023, 05:37 AM »
From the summer, in between tons & tons of project work, we had family over for a little, simple, BBQ. Smoked (Western Red Cedar) salmon with a honey-lime marinade.






















Kind regards,
Oliver
Kind regards,
Oliver

"... . Say yes to stuff, and it will take you interesting places." - Anne Richards, CEO Fidelity International

Online GoingMyWay

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Re: What's Cooking
« Reply #1144 on: January 07, 2023, 07:52 AM »
It's really great to see you posting again Oliver!  Thank you for sharing more of your cooking pictures!
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Offline six-point socket II

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Re: What's Cooking
« Reply #1145 on: January 07, 2023, 08:29 AM »
Thanks! Feeling good you know. ;)

Kind regards,
Oliver
Kind regards,
Oliver

"... . Say yes to stuff, and it will take you interesting places." - Anne Richards, CEO Fidelity International

Offline mike_aa

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Re: What's Cooking
« Reply #1146 on: January 07, 2023, 12:02 PM »
Oliver, Wow, I am so glad to see you back posting again!  I really missed all your informative posts and the pictures of delicious delights you always prepare. 

Welcome back.

Warmest Regards, Mike A.

Offline six-point socket II

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Re: What's Cooking
« Reply #1147 on: January 09, 2023, 11:27 AM »
Thanks Mike!

--

Scampi.




Kind regards,
Oliver
Kind regards,
Oliver

"... . Say yes to stuff, and it will take you interesting places." - Anne Richards, CEO Fidelity International

Offline six-point socket II

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Re: What's Cooking
« Reply #1148 on: January 10, 2023, 08:18 AM »
Lamb racks with honey-thyme marinade, BBQ'ed on blocks of Himalayan salt.





Kind regards,
Oliver
« Last Edit: January 10, 2023, 08:39 AM by six-point socket II »
Kind regards,
Oliver

"... . Say yes to stuff, and it will take you interesting places." - Anne Richards, CEO Fidelity International

Online GoingMyWay

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Re: What's Cooking
« Reply #1149 on: January 10, 2023, 10:49 AM »
The rack of lamb looks good!  Those very large shrimp also look fantastic.  What kind of wine were you drinking?

Last night we made "Lion's Head" meatballs.









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Offline hdv

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Re: What's Cooking
« Reply #1150 on: January 10, 2023, 11:00 AM »
Oh, man... Now I am starting to drool.  [drooling] Those racks look too good!

Offline six-point socket II

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  • formerly @the_black_tie_diyer
Kind regards,
Oliver

"... . Say yes to stuff, and it will take you interesting places." - Anne Richards, CEO Fidelity International

Online GoingMyWay

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Re: What's Cooking
« Reply #1152 on: January 10, 2023, 02:30 PM »
Thanks for the link to the wine you were drinking!
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Offline six-point socket II

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Re: What's Cooking
« Reply #1153 on: January 12, 2023, 02:08 PM »
Austrian speciality. - Viennese onion roast beef.

"From scratch", starting with the "Jus" = meat stock. Which is incredibly time consuming, talk about hours. So this needs to be pre-made.

You start with roasting this in the oven. (I apologize for the oven walls, but this thing gets used every day & often enough to roast a chicken or other meat ...)



After some time you add this.



Then it is transferred into a pot.



More ingredients added.



You top it up, and let it boil.



Until there is absolutely not more left than this.





If you want to store it for a bit and not use it on the next day, fill it into a jar as long as it is hot and close it immediately.

So let's continue.

Roastbeef is covered in mustard on one side and then seared.



Keep it warm and add shallots to the pan for roasting.



In another pan prepare your baked potatoes with some onion and thyme added.



Then add the meat stock to the roasted shallots & boil.



Put the roastbeef back into that pan.



Serve.



I guarantee that if the meat stock is self-made from the best ingredients & given all the necessary time this is going to be an explosion of flavors par excellence.


Kind regards,
Oliver

Kind regards,
Oliver

"... . Say yes to stuff, and it will take you interesting places." - Anne Richards, CEO Fidelity International

Offline six-point socket II

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Re: What's Cooking
« Reply #1154 on: January 19, 2023, 03:37 PM »
Since I over-achieved on the current project and my wife is out "with her girls", I decided to make a quick trip to the 7 days/week available farmers market, that is only a couple of towns away, and got some "Fines de Claire".






Question for other oyster lovers: Before I eat them, I get rid of the water inside. Because the water/fluid that will re-emerge when you loosen the oyster from the shell is much tastier - do you agree?  [big grin]

Kind regards,
Oliver
« Last Edit: January 19, 2023, 03:42 PM by six-point socket II »
Kind regards,
Oliver

"... . Say yes to stuff, and it will take you interesting places." - Anne Richards, CEO Fidelity International

Offline six-point socket II

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  • formerly @the_black_tie_diyer
Re: What's Cooking
« Reply #1155 on: January 24, 2023, 01:51 PM »
Baked in the "Festool" of ceramic cookware. ( https://www.emilehenry.com/en/ )

"Panino" (one was already gone when I took the picture, don't ask me how or when  [big grin] [big grin] [big grin] )






Kind regards,
Oliver
Kind regards,
Oliver

"... . Say yes to stuff, and it will take you interesting places." - Anne Richards, CEO Fidelity International

Online rvieceli

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Re: What's Cooking
« Reply #1156 on: Yesterday at 02:54 PM »
Today we’re making Italian beef in the slow cooker.



That’s about a 2.5 pound chuck roast, a little kosher salt on both sides, popped in the slow cooker with some red wine and a significant amount of garlic

It will cook on high until it literally starts to fall apart.  5 or 6 hours. Remove from the pot and shred like pulled pork, removing the fat and silver skin etc

Return to the pot add a pack of si jus gravy mix and let it for another hour or so. Add some water if it get too dry.

That’s the basic recipe from my late born in Italy aunt although she did hers in the oven.

More pics to follow. Ron

Online rvieceli

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Re: What's Cooking
« Reply #1157 on: Yesterday at 05:46 PM »





Online GoingMyWay

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Re: What's Cooking
« Reply #1158 on: Yesterday at 06:42 PM »
The Viennese onion roast beef, oysters, and bread looked amazing Oliver!

The Italian beef looked good too Ron!  Do you just eat the meat by itself or do you make a sandwich with it?

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Online rvieceli

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Re: What's Cooking
« Reply #1159 on: Yesterday at 07:07 PM »
@GoingMyWay either way works. I did both tonight. [big grin]
Lately we have been using ciabatta rolls but my dad likes silver dollar rolls and hoagie buns work too. Mozzarella or provolone on the bottom bun half, beef in the middle, giardiniera or Pepperoncini and hot sauce on top.

My wife likes it dryer and I like more juice.

Ron 
« Last Edit: Yesterday at 07:09 PM by rvieceli »

Online GoingMyWay

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Re: What's Cooking
« Reply #1160 on: Yesterday at 07:18 PM »
Nice, you had the best of both worlds!
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Offline Cheese

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Re: What's Cooking...We're talking real Italian
« Reply #1161 on: Yesterday at 09:58 PM »
 Ron, I've been quietly waiting for many years for you to weigh in on this What's Cooking thread...I'm a patient person and I know you have more cookbooks than God but maybe now your real-deal Italian home cooking recipes will start to flow. I can only hope & pray.  [cool]

I'm not Italian so I have to live & cook vicariously through a couple of my Italian neighbors.  [big grin]  One from Brooklyn & one from Rome...but enough of that octopus junk.