All Activity

Red, white, and blue tacos with barbacoa and grilled chicken. With roasted poblanos, picked jalapeños, and cotija.

I feel the same about kale - I really tried to like it but it is just too "grass-ish" for me no matter how finely I chiffonade it or massage it - still tastes like lawn clippings to me!

.05 cents for corn? I haven't seen prices like that in decades and we live in an area full of cornfields! I was quite pleased to find it for .60 a cob at a local grocery. The corn stands which riddle our area in the last half of July until the end of September aren't up yet but even then, anything under .50 a cob is a bargain.

Nothing fancy for July 4th. Mrs. C pan-fried Alaskan rockfish and made a Tartar-like sauce. I gussied up stovetop beans with chorizo, onion, garlic, mustard, BBQ sauce, etc. Bourbon barrel pickles to go with.

Last night I reheated the leftover pork shoulder for a few hours in the Anova at 80% relative humidity. The connective tissue was still there. Finally I dissected the tough stuff out and then I could chew what was left. Unfortunately the meat was somewhat dry after being reheated twice. What time and smoking temperature for pork shoulder is required to fully soften the connective tissue? Tonight I plan to put a couple drumsticks in the smoker. This afternoon I got a piece of pork belly to play with. Suggestions for smoking pork belly? There should be no issue with connective tissue in that cut.

Grilled pork tenderloin. Mi esposo made this Gojuchang sauce.....ez and nice! It's in this burger recipe and went quite well with the pork https://cooking.nytimes.com/recipes/1023423-gochujang-burger-with-spicy-slaw Safeway (national US grocery chain) is selling corn on cob for 5 cents an ear this week....and it's very sweet and fresh! We split an ear so that's a 2.5 cent corn half on my plate!

I hear you on the price and quality of bread. Since we are a two person household now, a loaf of bread lasts us for eternity. I have been buying decent loaves from a local bakery (their cranberry sourdough is crazy delicious.) I divide the loaves into thirds and freeze 2/3 but as soon as it gets a little cooler I will start baking my own again.

Bison burgers with green chile, wild rice (unfortunately I overcooked it a bit, with mushrooms), green beans, apple/pecan tart (purchased). Prickly pear/pomegranate,vodka spritzers. Soaking in the outdoor tub and naps.

I seem to have gone on a bread buying strike. The prices here have gone way up and the quality has gone way down so if I want decent bread I have to make it myself. Here are some of the breads that I have made in the last couple weeks. Small baguettes Russian black bread Hamburger buns and sandwich rolls English muffins And plain white sandwich bread. It seems like a lot of bread but at least it's bread worth eating.

Pizza (homemade) and several tasting wines for us and a couple friends.

Good to know I still have my cookbook enabling mojo 🤣

Tonight: Mushroom-chickpea burgers, coleslaw Tomorrow night (or maybe Sunday): Gumbo w/shrimp + Toulouse sausage from my favorite butcher Both nights, maybe: Buttermilk ice cream w/strawberry-rhubarb compote

OK, I caved. The Kindle version is just short of 6 bucks, and I can carry it with me and dream when I'm not in a position to cook. The idea of having doughs tucked away in the fridge or freezer for pizza on a whim is powerful...and as @Maison Rustique notes, what you're doing with the recipes is truly inspiring!

Rotuts, on reflection, I have seen similar on beef tongue cooked for 48 hours. You are correct. But a 4 hour cook at those temps will definitely not get you there.

This is pretty recent history, but it's interesting. It traces the unexpected connections between Polish and Vietnamese food, and explains why there's such a thriving Vietnamese-food scene in Poland now. https://culture.pl/en/article/the-flavours-we-share-surprising-connections-between-polish-asian-cuisines

@donk79 I partially disagree that you need 90 C to break down connective tissue. you can do this at much lower temps via SV , and thus keeping the muscle tissue from contracting so much that the the meat itself ends up being dry by its self and you can do it w low and slow cooking at lower temps , but it takes much longer to get the CT broken down. but I under stand your point. ive gotten extremely tender pork shoulder by SV 130 F x 48 hr then GE-IDS for 4 hours , 1 hour 200F ( from refrigerated temp of 36 F ) then 3 hours 180 F to a final internal temp of 140 F. see above , and https://forums.egullet.org/topic/166120-ge-profile-smart-indoor-smoker/page/6/#comment-2453570

Been a while. Rained a ton last month and kinda stunted the garden. I think we got like 16" in a little over 2 weeks. Didn't stunt the weeds, though sigh lol. Still trying hard to eat keto-sh friendly. Nice to have our garden squash--the stuff from the grocery store just isn't the same. Pizza boats and salad Wings, broccoli salad and @Jaymessquash Big salad night Tuna melts and salad Some excellent choice steaks, asparagus salad and squash Larb with drunken noodles and edamame Ronnie got some lovely chicken gizzards from the Asian Market--so clean and nice. Fried and pressure cooked with ...wait for it...a salad Misfits had Cornish game hens. They are GOOD. Nice and juicy. R Rubbed a mix of butter, garlic, salt, pepper and Italian herbs under the skin. Roasted with cukes and tomatoes from the garden and the last of the asparagus. Also made a little gravy using Xanthan gum.

now the topic is called this : https://forums.egullet.org/topic/167917-cooking-with-a-countertop-indoor-smoker-whatd-you-make/page/2/#comment-2453568

To clarify further, for bbq (typical smoking treatment for pork butter, you want a final temp around 90c. You are not getting close to hot enough to break down that connective tissue.

Pizza Night by Alexandra Stafford: Roasted Butternut Squash Pizza with Gruyère and Rosemary p 106 made with the Neopolitanish dough p 22; served with the Market Salad with Greens, Radicchio, Fennel, and Hazelnuts p 220 dressed with the Mimosa Vinaigrette p 40 This pizza, on its own, is nice though not particularly more-ish for me but it did a great job turning a big bowl of salad into a meal. For the pizza, I used whole grain bread flour from Cairnspring Mills, honeynut squash instead of butternut and Jarlsberg cheese instead of Gruyère. The crust has a nice chew, the cheese is nutty, the squash is soft and sweet and the rosemary/chile/garlic infused olive oil is a nice touch but it needs some tang and crunch. That’s where the salad comes to the rescue. This isn’t the salad partner given in the book, but I had everything on hand and the fennel and hazelnuts offered the crunch I wanted so I stole this salad from another pizza 🙃 I followed Naomi Pomeroy's recommendation from Taste & Technique to give the radicchio an ice water bath for crispness and to reduce bitterness. I thought this was a perfect pairing. When it came around to leftovers, I went ahead with Classic Kale Salad with Pepper Flakes, Parmesan and Lemon Vinaigrette p 108 that is the official partner for the pizza, Kale salads always make me feel like I’m eating out in the pasture 🙃 and this one did, too. The lemon vinaigrette is bright and fresh and the lemon zest, Parm and chile flakes add flavor and contrast nicely with the pizza but the texture of the salad is too one-note to hold my interest through a big bowl. After a few bites, I tossed in a few figs and a handful of toasted hazelnuts and happily chewed away on my bale of kale!

@JoNorvelleWalker In my experience, a pork shoulder wants several more hours of cooking. I smoke low and slow, but anything under 6 hours, I would consider pushing luck.

Pizza Night by Alexandra Stafford: Blistered Shishito Pizza with Onions and Monterey Jack p 72 made with the Neopolitanish dough p 22 paired with the Equites Inspired Street Corn Salad p 74 Both pizza and salad are pretty simple so it’s very easy to make the salad and prep the toppings while the dough is warming up and the oven is heating for the pizza. I used mascarpone instead of sour cream and a mix of mozz and manchego instead of Monterey Jack based on my fridge contents. The dough preferred to be more oval than round so I let it be the boss. I added a sprinkle of Parm when reheating leftovers and it was an excellent addition that I’ll remember for next time. I cheated on the salad with Trader Joe’s fire roasted frozen corn instead of cutting it off the cob. No complaints from me on that time-saving switch. I used a sprinkle of Rancho Gordo’s Stardust chile dipping powder (like Tajin) in place of the salt, chile powder and final squeeze of lime juice. This is an excellent salad. I’m tempted to add black beans and call it a meal!

Happy Independence Day!!! I didn't want to start a new thread (again) and I know it's late--since today's the day. But, anyone making something special? I don't know what we're having yet. Fried chicken? Ronnie got some niiiiice choice filets.....BBQ beef?

Pizza Night by Alexandra Stafford: Sautéed Radicchio Pizza with Fig Jam and Gorgonzola p 151 made with the Thin-Crust dough p 26 Baby Kale Salad with Ribbony Carrots, Dates and Sunflower Seeds dressed with the Apple Cider Vinaigrette p 37 The pizza isn’t a looker with the browned, purplish radicchio and bluish melted Gorgonzola atop a smear of crème fraîche and brown fig jam, topped with a brown balsamic drizzle but it’s delicious and another one of the thin-crust pizzas that are well suited to the appetizer category. For those who like to try multiple toppings, I can say that splitting the thin-crust dough balls in half (~120g instead of 245g), rolling out 9” pizzas (instead of 13”, I did the geometry 101 calculation 🙃) and using half portions of the toppings works quite well. I really enjoyed the salad as well. It calls for a fat carrot and they can be less than tender so I gave the carrot ribbons and radish slices a nice soak in ice water to crisp them up and recommend that if you have time. Loved the sweet date pieces, tangy goat cheese and nutty sunflower seeds.

Sure, c'mon over!