What did you have for dinner?

3,269
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Joined Jul 13, 2012
I had some leftover chicken and the temperature is falling. (I had to where jeans and flannel today!!) So a classic Chicken Soup with Orzo. It is really tasty and will be even better tomorrow.

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Joined Jul 13, 2012
Not today, but tomorrow - a couple of our friends are having a pig roast. My buddy Darren and I are the pit masters. Last night I made a rub of paprika, smoked paprika, roast garlic powder, celery salt, black pepper, coriander and some hot ground chili powder. It got delivered to the brewery today at noon and taken to the downstairs walk in. After work we had a couple of beers then got the sawzall out and cut down the backbone then splayed it out. Next we rubbed the inside then put it back in the bag till tomorrow. It's getting cooked in what they call a "China Box" with the fire radiating down. When we turn in over to crisp up the skin it will get a layer of smoked salts - alder and cherry. Those are the kidneys in the foreground - they'll be a treat.

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Looking good!

There used to be a Chinese restaurant up the street that actually served Chinese food, not Chinese American. They had a pork kidney stirfry that was quite tasty!

mjb.
 
3,269
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Joined Jul 13, 2012
It went very well today. We got the beast on at 10am and it was ready by 4:30. We pulled most of it till a storm system moved in and some of the guys set up a popup over the work table. When we flipped it we scored the skin and rubbed it with smoked salt then put the coals back on till it was 160F inside. It was delicious and here is the finished product.

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Two cooks enjoying our favorite beer. (I love when we can this stuff it's a rye IPA)

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Joined Aug 21, 2004
mike9, I have drool running down the screen of my laptop.
butzy, the same thing, I can tell it is wonderful just by looking and knowing that you did it, but what is it? Need details. Give.
 
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:)
OK, the veg dish is easy
IMG_20211016_171033.jpg

Egg plant, yellow pepper, chili pepper, red and brown onion, and the leek of them, all fresh from the garden and some ginger and fish sauce.
Onions were sauteed slowly, then moved to stir fry heat for the remainder.
How's that for fusion?

Meat sort of resembled rendang initially, made from beef rib. This was left over and got a lot of tamarind added, so it ended up with a nice tang and some sauce.
 
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Thanks butzy. Knew it was good!!! The veg is what initially caught my eye. Rendang and tamarind on the beef is also right up my alley, oh yeah!

Wasn't going to cook tonight, but might have to now!
 
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Oklahoma fried onion burger.

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Should have sliced it in half and gotten a cross section picture. It was big and messy. It was quite tasty,, That's my last pod of pickled okra, will have to get more next time I go to the market.

mjb.
 
3,269
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Joined Jul 13, 2012
That;s the only way I make burgers these days since I saw a video on Youtube. Absolutely delicious and a great recipe that came out of the great depression.
 
4,769
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Joined Aug 21, 2004
Oklahoma fried onion burger...

Should have sliced it in half and gotten a cross section picture. It was big and messy. It was quite tasty,, That's my last pod of pickled okra, will have to get more next time I go to the market.

mjb.
Killer. I am going to have try that soon. Thanks for sharing the Oklahoma fried onion burger!!!
 
3,269
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Joined Jul 13, 2012
I made venison chili the other day (in my Le Creuset Dutch Oven). Started with 1.5lb. of venison ground with pork belly, and 1/2 pound of sirloin ground with smokey bacon. Not much to it meat, onion, garlic, tomato paste, flower, spices, brown ale and beef stock. I added a couple of dried peppers for good measure. Absolutely delicious so last night I was hungry for a "loose meat coney". I pressed excess liquid from the chili and put it in a steamed potato roll, added mustard and chopped onion and voila. Oops - almost forgot the picture - LOL.

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A kebab.

Why I do this to myself I'll never know.

Interestingly, it's the only thing they sell. There is always a queue.

Ten covers.
 
4,725
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Joined Nov 5, 2007
Cooked up the last of the nice U12 shrimp I got at Whole Paycheck Foods.

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That really is a puttanesca sauce under there, trust me.

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Garlic, red pepper flakes, olives. When I started eating the dish I realized I had forgotten the capers. But it wasn't a big deal, it was still pretty tasty!

mjb.
 
4,725
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Joined Nov 5, 2007
Pork chop and sauerkraut.

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The pork is about a 3/4 pound ( 380+ grams) of bone in Duroc. It was "dry brined for about 36 hours. The plan was for only 18, but, hey, stuff happens. Sous vide at 130F for an hour and a half, with sprigs of thyme and rosemary from the garden. Pulled out of the tub, let dry for a while.

Bacon diced, rendered, onions added to the cast iron skillet.

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Meanwhile a cast iron grill pan was heating up.

Once hot, grill pan oiled up, chop goes on.

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It is already cooked through, just getting a bit of sear on it.

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The most tender, juicy chunk of pork I have had for a while. Glad I still have some good teeth and the bone didn't go to waste.

I am fat and happy now. And there is about 60% of the chop left for tomorrow. Yum yum.

mjb.
 
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