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Whats cookin

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  • Member since
    September 2012
Posted by GMorrison on Friday, March 27, 2020 5:54 PM

The rain has let up and the sun is out.

Here's this afternoons garden bounty!

 Modeling is an excuse to buy books.

 

  • Member since
    March 2003
  • From: Western North Carolina
Posted by Tojo72 on Friday, March 27, 2020 6:32 PM

  • Member since
    April 2003
  • From: USA
Posted by keavdog on Friday, April 3, 2020 10:39 PM

Can't go out to eat so my wife and I are cooking it up.  Tonight - Cashew Chicken With Broccoli - spot on delicious :)

 

Thanks,

John

  • Member since
    September 2012
Posted by GMorrison on Sunday, April 5, 2020 11:41 AM

Tojo, that's quite the device. I'm working on an outdoor set up myself, I'll look at that product.

 

John, yes, I think I've washed just about every pot we own in the last week. That looks delish. Our broccoli plants produced NO heads, but lots of big leaves. We are making soup with sausage this afternoon.

 Modeling is an excuse to buy books.

 

  • Member since
    May 2011
  • From: Honolulu, Hawaii
Posted by Real G on Tuesday, May 26, 2020 1:41 PM

The FSM grill has been quiet recently, so I thought I'd throw this one on.

I was going to take a photo when everything was ready to eat, but got distracted by hunger.  So this is the aftermath, leftovers packed and ready to go into the fridge.  I had not made ribs in years, so I forgot how long it takes.  But the meat is so "tendah" and literally falls off the bone.  As many of you know, steam is the key - a little bit of water in the pan under the rack makes all the difference.

“Ya ya ya, unicorn papoi!”

  • Member since
    April 2003
  • From: USA
Posted by keavdog on Tuesday, May 26, 2020 3:08 PM

That looks fantastic.  I have yet to try making ribs - I have a couple buddies that do a great job of it.

We have an office in Costa Rica and I've been down a couple times on business.  One of my favorite parts of the trip is the traditional Costa Rican breakfast - Gallo Pinto. Made this today.  One of my favorite breakfasts.  

And you have to get the Costa Rican Lizano sauce - it's really delcious. 

Thanks,

John

  • Member since
    May 2011
  • From: Honolulu, Hawaii
Posted by Real G on Tuesday, May 26, 2020 4:12 PM

Keavdog, give us a tasty description of what that is please!

Oven ribs are easy - heat and meat!

“Ya ya ya, unicorn papoi!”

  • Member since
    April 2003
  • From: USA
Posted by keavdog on Tuesday, May 26, 2020 4:17 PM

Its black beans and rice with onion, bell pepper, garlic and 1/3 cup of the sauce.  Plop a fried egg on top and serve with sour cream and a tortilla.  Supposed to be red bell and corn tortillas but I had to make do.

Thanks,

John

  • Member since
    September 2012
Posted by GMorrison on Monday, June 8, 2020 11:17 PM

Vegetarian flatbread.

I'm in the process of making a high temperature oven out back in the yard.

In the meanwhile. our veg garden is producing onions, arugula, scallions, and zuchini.

I have a good bread culture and I've done the best I can with my 450 indoor oven.

 

Squash blossom flatbrea

Blossom, onion, arugula pizza with a nasturstium top.

 Modeling is an excuse to buy books.

 

  • Member since
    October 2016
  • From: Louisiana Gulf South
Posted by Mrchntmarine on Tuesday, June 9, 2020 8:57 AM

so i didnt plan on posting these - my wife likes to take pics sometimes and send to the kids....  But, the pork butt was so darn good - heres a picture after cooking 5 hours in the crock pot...  Achiote led spice with some others and a little oragne juice before wrapping in a bananna leaf.  Took it out and it practically fell apart.  Added back to pot, added 2 adobo peppers chopped and a little of the canned sauce and a splash of key lime juice.  YUM!  Also a gruyere and bacon and ham quiche from last night - store bought crust.

Now im getting hungry....

Keep on modeling!

All the best,

William

  • Member since
    September 2012
Posted by GMorrison on Tuesday, June 9, 2020 10:06 AM

Oh my! That's quite a butt. I've made carnitas in ours, big hit.

Thanks for sharing, glad you are in this thread.

 

Bill

 Modeling is an excuse to buy books.

 

  • Member since
    October 2016
  • From: Louisiana Gulf South
Posted by Mrchntmarine on Sunday, August 2, 2020 9:14 PM

Crawfish Clemenceau.....  Works with shrimp to.  The butter wine sauce makes it!  Needed a little salt to finish....

Keep on modeling!

All the best,

William

  • Member since
    February 2011
Posted by GreySnake on Sunday, August 2, 2020 9:24 PM

Chakhokhbili with loaf of homemade bread I baked today. The Chakhokhbili is the first Georgian recipe I’ve made. 

  • Member since
    September 2012
Posted by GMorrison on Sunday, August 2, 2020 10:22 PM

Pictures please GS. We'd love the recipe.

MM, wow I love it,

Here's me tonight, too much wine already.

Slice on the left is my zucc, my mozz, farmstand red onions, dough I buy from a guy who at least for now makes better crust than I do.

On the right, mushrooms I buy from some women up the road in an LGBT commune. More red onions, and store bought Jack cheese.

Grey Snake; we have a cery close friend from Georgia. We don't see him too often but I'm curious about the Ch***.

Please be around here a lot.

 

Bill

 

 Modeling is an excuse to buy books.

 

  • Member since
    March 2015
  • From: Close to Chicago
Posted by JohnnyK on Monday, August 3, 2020 11:10 AM

My home grown tomatoes have finally started to turn red. Nothing better than a BLT with home grown tomatoes.

Your comments and questions are always welcome.

  • Member since
    February 2011
Posted by GreySnake on Monday, August 3, 2020 11:12 AM

GMorrison

Pictures please GS. We'd love the recipe.

 

 

No picture I’m afraid. Hadn’t eaten since around 0600 and by the time I sat down for dinner it was gone in a matter of minutes. Next time I’ll be sure to take a picture. I can give you the recipe somewhat. I used a base recipe and then corrections by someone from Georgia to make it taste closer to what they serve in the country. Keep in mind I just kind of guessed at the amount for some ingredients so this isn’t going to be exact.
 
 
3lbs of chicken parts: The recipe didn’t say what kind and I had chicken leg quarters that needed used. Get a Ziploc bag, bowel whatever you like because we are going to make a marinade.
 
 
For the marinade we will use.
 
Three to four cloves of garlic
2 Bay leaves
 
 
Pepper and salt
 
 
Either white wine or white wine vinegar or lemon juice can work if you don't have the other two. I guessed at the amount and used little under ½ a cup of white wine vinegar as that's what I had. 
 
Mix everything together and let the chicken in the marinade for around eight hours.
 
 
Before starting to cook you need an onion I’ll just say softball size and chop it up. 
 
8 medium sized tomatoes peeled and coarsely chopped
 
 
Around ½ of chopped mixed herbs. Parsley, cilantro (which I left out since my wife has the gene that makes cilantro taste like soap), tarragon, basil and dill. Again I just guessed at the amount of each the herbs.
 
Put the chicken into twelve inch cast iron pan or Dutch oven and melt 2 tablespoons of butter and once melted addthe chicken and discard the marinade. Cook the chicken on one side for about six minutes at medium heat and flip to the other side while also adding the onions. Cook for six to seven minutes stirring the onions occasionally and then add the tomatoes to the pan cover turn and let everything stew for twenty three to twenty five minutes or until the chicken is cooked.
 
 
While doing that I also made some rice to go along with it. After the chicken is cooked around twenty five minutes add the fresh herbs to the pan along with a little more salt and pepper stir and let it cook for another five minutes then rest for five minutes and enjoy. I can really describe what kind of flavor the dish has but it was very good. I have a lot of sauce still left over so I’m going to cook a couple chicken breasts to get another meal out of it.
 
 
Apologies for the long post I’ve never written a recipe down before. If you need any clarification I’ll be happy to help out.   
 
 
  • Member since
    May 2013
  • From: From the Mit, but live in Mason, O high ho
Posted by hogfanfs on Sunday, August 16, 2020 4:04 PM

Smoked a pork butt today.

Here's the butt after the smoke:

and after it's been pulled:

The best part, the wife and kids loved it! Which makes it worth the time and effort.

 Bruce

 

 On the bench:  1/48 Eduard MiG-21MF

                        1/35 Takom Merkava Mk.I

 

  • Member since
    September 2012
Posted by GMorrison on Sunday, August 16, 2020 9:12 PM

Always great to see a good butt.

What is your smoker set up?

I've got a vertical Weber 18" torpedo style which isn't really adequate for Q.

My friend Airman Jim is a Memphis Grand Master or what they are called.

He has a small side-by-side smoker and turns out butts that are gold.

He tells me his rub is Costco's, but I don't believe it.

What's in your rub?

 

Bill

 

 

 Modeling is an excuse to buy books.

 

  • Member since
    August 2019
  • From: Central Oregon
Posted by HooYah Deep Sea on Sunday, August 16, 2020 10:28 PM

I do my pulled pork "Georgia Style", adding a vinegar dressing. Four to five hours slow cook in the oven, then separate the pork from the liquid, strip the pork then add in liquid as necessary to keep it moist.

Locally, we have eurasian collared dove, which are invasive and open season with no restrictions, therefore, I'm sniping them with a pellet gun. Chest meat them out and then fillet the meat off the ribs and wrap with bacon; a piece of cheese and jalapeno in the center, OMG good!!! 

"Why do I do this? Because the money's good, the scenery changes and they let me use explosives, okay?"

  • Member since
    May 2013
  • From: From the Mit, but live in Mason, O high ho
Posted by hogfanfs on Monday, August 17, 2020 8:31 AM

GMorrison

Always great to see a good butt.

What is your smoker set up?

I've got a vertical Weber 18" torpedo style which isn't really adequate for Q.

My friend Airman Jim is a Memphis Grand Master or what they are called.

He has a small side-by-side smoker and turns out butts that are gold.

He tells me his rub is Costco's, but I don't believe it.

What's in your rub?

 

Bill

  

 

GM,

I have a Masterbuilt electric smoker that my wife bought me for Christmas. My Brother-in-Law turned me on to Meat Chruch rubs, Here  

I like the Honey Hog BBQ and Honey Pecan BBQ rubs from them. 

 

HooYah Deep Sea

I do my pulled pork "Georgia Style", adding a vinegar dressing. Four to five hours slow cook in the oven, then separate the pork from the liquid, strip the pork then add in liquid as necessary to keep it moist.

Locally, we have eurasian collared dove, which are invasive and open season with no restrictions, therefore, I'm sniping them with a pellet gun. Chest meat them out and then fillet the meat off the ribs and wrap with bacon; a piece of cheese and jalapeno in the center, OMG good!!! 

 

 
HooYah,
 
This is a little less than 8 pound butt, so, I've been smoking them about 8 hours. I try to get two good smokes during that 8 hours. Then I cover it in foil, add a quarter cup apple juice (or this time Dr. Pepper Cream Soda) and put it in the oven at 300 degrees. I wait for an internal temp between 190-200 degrees,which usually takes about two hours. Then I pull it out, still in the foil, and put it in a cooler to rest for another hour. 
 
 
The Dove does sound amazing! I have tried Chicken and Turkey, but still need to perfect those.
 

 Bruce

 

 On the bench:  1/48 Eduard MiG-21MF

                        1/35 Takom Merkava Mk.I

 

  • Member since
    February 2011
Posted by GreySnake on Wednesday, August 19, 2020 11:21 AM
Made Khacapuri (Georgian Cheese Bread) earlier this week. It should have an egg in the middle however I was out and wasn’t going to make an hour round trip to get a carton. Still came out very well and was delicious.  

Here's the recipe if anyone wants to try it. https://www.allrecipes.com/recipe/272625/khachapuri-georgian-cheese-bread/

I’d skip putting salt it as it was salty enough with just the cheese.
 
 
While not as exciting as the Khacapuri I made SOS or stuff on a shingle to keep it PG. My father made this often for breakfast on Sunday and It’s always been a favorite of mine.
 

  • Member since
    October 2019
  • From: New Braunfels, Texas
Posted by Tanker-Builder on Wednesday, August 19, 2020 12:44 PM

Ay!

 Where's Mine??

 

  • Member since
    February 2011
Posted by GreySnake on Thursday, August 20, 2020 9:45 AM

If you are ever in Arizona I'll gladly give you a plate. 

  • Member since
    October 2016
  • From: Louisiana Gulf South
Posted by Mrchntmarine on Thursday, August 20, 2020 9:38 PM

Ok, if you like chicken livers, this is very good and flavorful.  Didnt change anything except when i took the livers out after the browning i didnt have a lot of au jus - so coming from one of the most unhealthy states - i added a tablespoon of bacon fat.  No page 2 - so, at the end just throw the livers back in to warm with the juices and serve next to or on rice and sprinkle with chives.

 

Keep on modeling!

All the best,

William

  • Member since
    October 2016
  • From: Louisiana Gulf South
Posted by Mrchntmarine on Friday, October 9, 2020 5:48 PM

Ok, I know it doesn't look like much, but it's real good - Turtle Soup....  From a Brennan's recipe.

Keep on modeling!

All the best,

William

  • Member since
    May 2020
  • From: North East of England
Posted by Hutch6390 on Saturday, October 10, 2020 1:31 PM

Just read through this thread, now feeling more than a bit peckish!  I've got a Belgian beef & beer stew in the slow cooker at the moment - very simple & delicious, just the thing on a slightly chilly Autumn day spent outside (it's for tomorrow & I'll be out in my workshop most of the day).  Anyone who's been to Belgium will have at least seen this dish, if not tried it - I think it's a legal requirement that all restaurants must have this on the menu!  Anyone who's tried it - traditionally served with Begian (not French!) fried potatoes - will know what I mean.  And if anyone ever gets to Bruges after this Covid horror is over, I can recommend "Ter Vier Winden" (The Four Winds), a restaurant in the Old Market, near the belfry.

Vell, Zaphod's just zis guy, you know?

   

TakkaTakkaTakkaTakkaTakkaTakka

 

  • Member since
    October 2020
Posted by Scale-Master on Saturday, October 10, 2020 6:08 PM

My wife and I made fresh gnocchi from scratch last night.  She even grew the potatoes, basil and peppers we used.

First the pototoes are baked then riced.

Then, like making bread or pasta, flour and some egg are needed.

We also put garlic and Jalapeno in the dough.

Roll the dough into ropes and cut into segments...

Ready to boil.

When they float they are done.

Once dry they are sauteed in some olive oil.

And served with some fresh basil and cheese.

It was great, and we have leftovers.

 

Build what you want and build it for yourself, the rest will follow... Mark D. Jones

  • Member since
    September 2012
Posted by GMorrison on Saturday, October 10, 2020 8:51 PM

Fantastic!

Chicken livers are great. I user them in pasta meat sauce to give the warm flavor that used to be gained from glands.

I love my slow cooker, it makes great carnitas.

Brennan's I've never been there but I love Gallatoires.

Send me the gnocchi recipe if you get a chance. We grow basil, but not potatoes and I love them.

Well, my project is an out door pizza oven. I've been out of work (self employed) for a while and needed something inexpensive, time consuming and with a return on effort.

Last things left- paint, tile accents and go through the heat/ dry process which takes 6 days.

 

Bill

 Modeling is an excuse to buy books.

 

  • Member since
    April 2003
  • From: USA
Posted by keavdog on Saturday, October 10, 2020 10:06 PM

Nice!  I want to build a pizza oven.  Well done.

Thanks,

John

  • Member since
    August 2019
  • From: Central Oregon
Posted by HooYah Deep Sea on Saturday, October 10, 2020 11:03 PM

Well, it ain't cooking, but as I was telling Dodgy, I've been making my own custom gin.

It's actually quite interesting and it guarantees a ready supply of friends to help test the different 'mixes'.

"Why do I do this? Because the money's good, the scenery changes and they let me use explosives, okay?"

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