What are you cooking?
Comments
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You should post these on the pizza thread....
Tom~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~ -
Of course, Vanilla is of no help....I'll try to find the link...
Tom~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~ -
Come on to Waco brother! I'm always grilling something and the deck/pool is a great place to chill and listen to tunes...
WACO??? You are just a hop skip and a jump from me. I will definitely take you up on your offer in the not-too-distant future. I could use some R&R like that
Source: BRP Panasonic UB9000, CDP Emotiva ERC3 - Display: LG OLED EVO 83 C3 - Pre/Pro: Marantz 8802A - Amplification: Emotiva XPA-DR3, XPA-2 x 2, XPA-6, Speakers, Mains/2ch-Focal Kanta No2's, C-LSiM706, S-702F/X, RS-RTiA9's, WS-RTiA9's, FH-RTiA3's, Subs - Epik Empire x 2
Cables: AudioQuest McKenzie XLR's/CDP/Amp, Carbon 48/BRP, Forest 48/Display, 2 channel speaker cable: Furutech FS Alpha 36 12AWG PCOCC Single Crystal (Douglas Connection)
EXPERIENCE: next to nothing, but I sure enjoy audio and video MY OPINION OF THIS HOBBY: I may not be a smart man, but I know what quicksand is.
When I was young, I was Superman but now that old age has gotten the best of me I'm only Batman -
Leftover smoked turkey breast becomes creamy white bean chili, inspired by Cowboy Kent, with about 10oz of cream cheese melted in.
Three big bowls gone already...
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A little bit like chicken chili I like to make, but this one is with chicken broth, salsa verde, vidalia onion, green bell pepper, green chili, cannelini beans, and chicken of course. Serve it over rice
George / NJ
Polk 7B main speakers, std. mods+ (1979, orig owner)
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Custom Ribbon Speaker Cables, 5ft long, 4N Copper, 14awg, ultra low inductance
Custom Vibration Isolation Speaker Stands and Sub Platform -
That's pretty similar, but the smoked chicken/turkey adds a nice touch, as does the cream cheese. I don't use salsa, but saute raw onions, garlic hatch peppers, and add in my spices. I also take one of the cans of cannelini beans and I smash them up to act as a thickening agent. A little bit of lemon to balance also. I don't serve over rice, but throw in some tortilla chips for texture.Gardenstater wrote: »A little bit like chicken chili I like to make, but this one is with chicken broth, salsa verde, vidalia onion, green bell pepper, green chili, cannelini beans, and chicken of course. Serve it over rice
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Half n half nachos.....half onion/serrano, half not....
Source: BRP Panasonic UB9000, CDP Emotiva ERC3 - Display: LG OLED EVO 83 C3 - Pre/Pro: Marantz 8802A - Amplification: Emotiva XPA-DR3, XPA-2 x 2, XPA-6, Speakers, Mains/2ch-Focal Kanta No2's, C-LSiM706, S-702F/X, RS-RTiA9's, WS-RTiA9's, FH-RTiA3's, Subs - Epik Empire x 2
Cables: AudioQuest McKenzie XLR's/CDP/Amp, Carbon 48/BRP, Forest 48/Display, 2 channel speaker cable: Furutech FS Alpha 36 12AWG PCOCC Single Crystal (Douglas Connection)
EXPERIENCE: next to nothing, but I sure enjoy audio and video MY OPINION OF THIS HOBBY: I may not be a smart man, but I know what quicksand is.
When I was young, I was Superman but now that old age has gotten the best of me I'm only Batman -
My weekend roommate is over, tonight's menu, balsamic chicken over pasta...pics to follow later on
Source: BRP Panasonic UB9000, CDP Emotiva ERC3 - Display: LG OLED EVO 83 C3 - Pre/Pro: Marantz 8802A - Amplification: Emotiva XPA-DR3, XPA-2 x 2, XPA-6, Speakers, Mains/2ch-Focal Kanta No2's, C-LSiM706, S-702F/X, RS-RTiA9's, WS-RTiA9's, FH-RTiA3's, Subs - Epik Empire x 2
Cables: AudioQuest McKenzie XLR's/CDP/Amp, Carbon 48/BRP, Forest 48/Display, 2 channel speaker cable: Furutech FS Alpha 36 12AWG PCOCC Single Crystal (Douglas Connection)
EXPERIENCE: next to nothing, but I sure enjoy audio and video MY OPINION OF THIS HOBBY: I may not be a smart man, but I know what quicksand is.
When I was young, I was Superman but now that old age has gotten the best of me I'm only Batman -
Balsamic chicken with lots of fresh garlic. Garnished with sliced green olive and avocado. Salad was mixed greens, fresh green onions, hardboiled eggs, tomato, diced sharp cheddar, crumbled gorgonzola. Ayesha had white wine, ice cold Lone Star beer for me
Source: BRP Panasonic UB9000, CDP Emotiva ERC3 - Display: LG OLED EVO 83 C3 - Pre/Pro: Marantz 8802A - Amplification: Emotiva XPA-DR3, XPA-2 x 2, XPA-6, Speakers, Mains/2ch-Focal Kanta No2's, C-LSiM706, S-702F/X, RS-RTiA9's, WS-RTiA9's, FH-RTiA3's, Subs - Epik Empire x 2
Cables: AudioQuest McKenzie XLR's/CDP/Amp, Carbon 48/BRP, Forest 48/Display, 2 channel speaker cable: Furutech FS Alpha 36 12AWG PCOCC Single Crystal (Douglas Connection)
EXPERIENCE: next to nothing, but I sure enjoy audio and video MY OPINION OF THIS HOBBY: I may not be a smart man, but I know what quicksand is.
When I was young, I was Superman but now that old age has gotten the best of me I'm only Batman -
Tonight is a lasagna my son has been wanting to make out of his Nik Digiovanni cook book. It's a French Italian lasagna as there is a bechamel sauce folded in to the cheese filling.
Post edited by Willow on -
On Saturday evening, one of our favorite meals:
Grilled Rosemary Pork Chops ... with Haricots Verts and Shallots; roasted delicata squash
Last week, received three bottles of this 2023 Hauts Baigneux Le Pineau d'Aunis wine via Dry Farm Wines that influenced our meal choice. Organic wine from an ancient grape known for its harmonious blend of tart red fruit, a touch of grapefruit peel, and a hauntingly-light whiff of turned clay.
"Sometimes you have to look to the past to understand where you are going in the future"
Harry / Marietta GA -
BlueBirdMusic wrote: »On Saturday evening, one of our favorite meals:
Grilled Rosemary Pork Chops ... with Haricots Verts and Shallots; roasted delicata squash
Last week, received three bottles of this 2023 Hauts Baigneux Le Pineau d'Aunis wine via Dry Farm Wines that influenced our meal choice. Organic wine from an ancient grape known for its harmonious blend of tart red fruit, a touch of grapefruit peel, and a hauntingly-light whiff of turned clay.
Slap me with a porkchop and stick a green bean up my nose.....this is where I'm heading for dinner!!!Source: BRP Panasonic UB9000, CDP Emotiva ERC3 - Display: LG OLED EVO 83 C3 - Pre/Pro: Marantz 8802A - Amplification: Emotiva XPA-DR3, XPA-2 x 2, XPA-6, Speakers, Mains/2ch-Focal Kanta No2's, C-LSiM706, S-702F/X, RS-RTiA9's, WS-RTiA9's, FH-RTiA3's, Subs - Epik Empire x 2
Cables: AudioQuest McKenzie XLR's/CDP/Amp, Carbon 48/BRP, Forest 48/Display, 2 channel speaker cable: Furutech FS Alpha 36 12AWG PCOCC Single Crystal (Douglas Connection)
EXPERIENCE: next to nothing, but I sure enjoy audio and video MY OPINION OF THIS HOBBY: I may not be a smart man, but I know what quicksand is.
When I was young, I was Superman but now that old age has gotten the best of me I'm only Batman -
Slap me with a porkchop and stick a green bean up my nose.....this is where I'm heading for dinner!!!
I do love a good pork chop dinner as well. Here is an archive of perhaps my most successful attempt. A pair of 2-bone chops were on clearance at Kroger, still plenty fresh. Low temp cook in the oven oven on a rack, then reverse seared cast iron with some sautéed apples. I've tried to re-do this a couple times, with somewhat less success.
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I do love a good pork chop dinner as well. Here is an archive of perhaps my most successful attempt. A pair of 2-bone chops were on clearance at Kroger, still plenty fresh. Low temp cook in the oven on a rack, then reverse seared cast iron with some sautéed apples. I've tried to re-do this a couple times, with somewhat less success.
Yeah man, I'm craving some chops now. Like the way you prepared them. I think I'll try that as well!!!
I haven't had chops in a long time. My ex would pan fry them in my cast iron skillet and burn the place down...every time. I had to cover my gear with blankets and vent the smoke, but they sure were good lol
Source: BRP Panasonic UB9000, CDP Emotiva ERC3 - Display: LG OLED EVO 83 C3 - Pre/Pro: Marantz 8802A - Amplification: Emotiva XPA-DR3, XPA-2 x 2, XPA-6, Speakers, Mains/2ch-Focal Kanta No2's, C-LSiM706, S-702F/X, RS-RTiA9's, WS-RTiA9's, FH-RTiA3's, Subs - Epik Empire x 2
Cables: AudioQuest McKenzie XLR's/CDP/Amp, Carbon 48/BRP, Forest 48/Display, 2 channel speaker cable: Furutech FS Alpha 36 12AWG PCOCC Single Crystal (Douglas Connection)
EXPERIENCE: next to nothing, but I sure enjoy audio and video MY OPINION OF THIS HOBBY: I may not be a smart man, but I know what quicksand is.
When I was young, I was Superman but now that old age has gotten the best of me I'm only Batman -
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Cherry-smoked baby backs, cornbread casserole and backed beans.
Brian
One-owner Polk Audio RTA 15TL speakers refreshed w/ Sonicap, Vishay/Mills and Cardas components by "pitdogg2," "xschop" billet tweeter plates and BH5 | Stereo REL Acoustics T/5x subwoofers w/ Bassline Blue cables | Rogue Audio Cronus Magnum III integrated tube amp | Technics SL-1210G turntable w/ Ortofon 2M Black LVB 250 MM cart | Sony CDP-508ESD CD player (as a transport) | LampizatOr Baltic 4 tube DAC | Nordost & DH Labs cables/interconnects | APC H15 Power Conditioner | GIK Acoustics room treatments | Degritter RCM -
Brian, those ribs look great!!
What is in the cornbread casserole? I've not heard of that."Sometimes you have to look to the past to understand where you are going in the future"
Harry / Marietta GA -
BlueBirdMusic wrote: »Brian, those ribs look great!!
What is in the cornbread casserole? I've not heard of that.
Here you go, straight from Mrs.srt’s recipe book!
“Backed” beans. 🙄 Stupid auto-correct!
Brian
One-owner Polk Audio RTA 15TL speakers refreshed w/ Sonicap, Vishay/Mills and Cardas components by "pitdogg2," "xschop" billet tweeter plates and BH5 | Stereo REL Acoustics T/5x subwoofers w/ Bassline Blue cables | Rogue Audio Cronus Magnum III integrated tube amp | Technics SL-1210G turntable w/ Ortofon 2M Black LVB 250 MM cart | Sony CDP-508ESD CD player (as a transport) | LampizatOr Baltic 4 tube DAC | Nordost & DH Labs cables/interconnects | APC H15 Power Conditioner | GIK Acoustics room treatments | Degritter RCM -
Here you go, straight from Mrs.srt’s recipe book!
“Backed” beans. 🙄 Stupid auto-correct!
OH.....MY.....FRIGGIN....GOSH!!!!!!!
Please tell Mrs. SRT, Many Thanks!!!!!!
And yeah dude, those ribs looked banging!Source: BRP Panasonic UB9000, CDP Emotiva ERC3 - Display: LG OLED EVO 83 C3 - Pre/Pro: Marantz 8802A - Amplification: Emotiva XPA-DR3, XPA-2 x 2, XPA-6, Speakers, Mains/2ch-Focal Kanta No2's, C-LSiM706, S-702F/X, RS-RTiA9's, WS-RTiA9's, FH-RTiA3's, Subs - Epik Empire x 2
Cables: AudioQuest McKenzie XLR's/CDP/Amp, Carbon 48/BRP, Forest 48/Display, 2 channel speaker cable: Furutech FS Alpha 36 12AWG PCOCC Single Crystal (Douglas Connection)
EXPERIENCE: next to nothing, but I sure enjoy audio and video MY OPINION OF THIS HOBBY: I may not be a smart man, but I know what quicksand is.
When I was young, I was Superman but now that old age has gotten the best of me I'm only Batman -
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Thanks!
Took me awhile to figure out "Backed" beans as I was looking in the photo of the recipe. I had read it as "Baked" beans originally and kept doing so. I will try the casserole. I bought the corn meal below a few days ago and will make a version of the jiffy mix.
Growing up, we always took corn to the mill to have it stone ground. That was about 45 miles west of Atlanta in the country. My dad's hobby was gardening which carried over from a large family growing their own food. He would have at least 15-20 acres of corn each year with different planting times. The family home place was 100 acres split between my dad and my uncle next door.
I learned that most of the pre-mixed items usually have too much flour as compared to the corn recipes my mother used. My mother's best dish in the summer was creamed style corn.
I wish I could make those ribs but smoking meats has never been one of my endeavors. I tend to stick to grilling steaks, chops, chicken, fish, etc that doesn't require a lot of time.
"Sometimes you have to look to the past to understand where you are going in the future"
Harry / Marietta GA -
BlueBirdMusic wrote: »
You're in Marietta? So, do you remember, back in both 1991 and 92, when I came down from WA to compete at Road Atlanta, and I waved to you?..........That was awesome!!!!Source: BRP Panasonic UB9000, CDP Emotiva ERC3 - Display: LG OLED EVO 83 C3 - Pre/Pro: Marantz 8802A - Amplification: Emotiva XPA-DR3, XPA-2 x 2, XPA-6, Speakers, Mains/2ch-Focal Kanta No2's, C-LSiM706, S-702F/X, RS-RTiA9's, WS-RTiA9's, FH-RTiA3's, Subs - Epik Empire x 2
Cables: AudioQuest McKenzie XLR's/CDP/Amp, Carbon 48/BRP, Forest 48/Display, 2 channel speaker cable: Furutech FS Alpha 36 12AWG PCOCC Single Crystal (Douglas Connection)
EXPERIENCE: next to nothing, but I sure enjoy audio and video MY OPINION OF THIS HOBBY: I may not be a smart man, but I know what quicksand is.
When I was young, I was Superman but now that old age has gotten the best of me I'm only Batman -
The wife's Apple pie and my own homemade chili, including fresh ground, bloomed and sun dried whole Pablano peppers. This is the second batch of this chili I have made and man, so good! Very unique taste. I even ground my own spices with the mortar and pestle. It makes a huge difference between that and store bought, pre-ground spices. It's just a flavor explosion.
Tom~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~ -
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ken brydson wrote: »
That looks exquisite. If only someone could develop an easier way to eat that on the go...
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The wife's Apple pie and my own homemade chili, including fresh ground, bloomed and sun dried whole Pablano peppers. This is the second batch of this chili I have made and man, so good! Very unique taste. I even ground my own spices with the mortar and pestle. It makes a huge difference between that and store bought, pre-ground spices. It's just a flavor explosion.
Tom
Would absolutely LOVE to do a chili cookoff with you, but I'll need more than a bowl of yours for testing
Source: BRP Panasonic UB9000, CDP Emotiva ERC3 - Display: LG OLED EVO 83 C3 - Pre/Pro: Marantz 8802A - Amplification: Emotiva XPA-DR3, XPA-2 x 2, XPA-6, Speakers, Mains/2ch-Focal Kanta No2's, C-LSiM706, S-702F/X, RS-RTiA9's, WS-RTiA9's, FH-RTiA3's, Subs - Epik Empire x 2
Cables: AudioQuest McKenzie XLR's/CDP/Amp, Carbon 48/BRP, Forest 48/Display, 2 channel speaker cable: Furutech FS Alpha 36 12AWG PCOCC Single Crystal (Douglas Connection)
EXPERIENCE: next to nothing, but I sure enjoy audio and video MY OPINION OF THIS HOBBY: I may not be a smart man, but I know what quicksand is.
When I was young, I was Superman but now that old age has gotten the best of me I'm only Batman -
One of my secrets is this. Before browning the meat, mix it with a tad bit of water, baking soda and salt. It changes the structure of the ground beef to where it is as soft as a Rib Eye that was ground. Let it sit for 20 to 25 minutes before browning/cooking the beef.
Just that, changes the texture to delightful heights.
Tom~ In search of accurate reproduction of music. Real sound is my reference and while perfection may not be attainable? If I chase it, I might just catch excellence. ~ -
BlueBirdMusic wrote: »…
I wish I could make those ribs but smoking meats has never been one of my endeavors. I tend to stick to grilling steaks, chops, chicken, fish, etc that doesn't require a lot of time.
What an interesting family history! I’m positive your version of the casserole will be over-the-top starting with that corn meal!
I have found ribs, and for that matter, pork in general, very forgiving when smoking. I was in my mid-40’s before I mustered up the nerve to try them for the first time. Ended up being mad at myself for waiting so long! Haven’t smoked a bad rack of ribs yet.
Poultry is my smoking nemesis. Just can’t get the hang of it. I’ve done three beef briskets and that had me intimidated for the longest time, but it is almost as easy as pork, now. Turkey, chicken and Cornish hens are another story, though. Ugh.
Brian
One-owner Polk Audio RTA 15TL speakers refreshed w/ Sonicap, Vishay/Mills and Cardas components by "pitdogg2," "xschop" billet tweeter plates and BH5 | Stereo REL Acoustics T/5x subwoofers w/ Bassline Blue cables | Rogue Audio Cronus Magnum III integrated tube amp | Technics SL-1210G turntable w/ Ortofon 2M Black LVB 250 MM cart | Sony CDP-508ESD CD player (as a transport) | LampizatOr Baltic 4 tube DAC | Nordost & DH Labs cables/interconnects | APC H15 Power Conditioner | GIK Acoustics room treatments | Degritter RCM -
Poultry is my smoking nemesis. Just can’t get the hang of it. I’ve done three beef briskets and that had me intimidated for the longest time, but it is almost as easy as pork, now. Turkey, chicken and Cornish hens are another story, though. Ugh.
What is going wrong with your poultry smokes? I've actually had great results with just about any poultry that I've smoked. It just takes a little different approach based on the characteristics of the meat. Low and slow isn't the game. It doesn't need hours to break down collagens. Lots of smoke in the beginning and ramp the temp from 230 up to 350-375 toward the end for browning and crispy skin.
