The Cooking Thread

peccary

peccary

Well-known member
Having just finished up one of the biggest cooking holidays we have here in the US, and knowing that we have some folks on here who enjoy cooking, I was curious to see what you all came up with.

This isn't Thanksgiving specific, it was just the catalyst for this thread because I enjoy cooking and wanted to see what you all cooked, like to cook, will cook, or want to cook. So feel free to share whatever, regardless of whether or not you celebrate Thanksgiving.

I usually do the turkey but decided against it this year with my shoulder. I wanted to make potatoes au gratin but we had three potato dishes already, So I decided to do cabbage au gratin instead.

Got some strange looks, and it isn't the belle of the ball, for sure, but holy cow was it delicious. It miraculously disappeared even after the strange glares and "cabbage......?" Comments. I love cabbage, it's so versatile and delicious.

Whatcha got?

Here's a terrible photo:

photos.app.goo.gl

New photo · Thursday, Nov 25, 2021 📸

Tap to view!
photos.app.goo.gl photos.app.goo.gl
 
I didn't take any pictures but, I smoked a Brisket Sunday, then brined a Turkey and cooked it this morning in my oil less fryer, while the Brisket reheated in the oven, both were outstanding, pumpkin nut/spice cake for dessert, Vikki made Dressing and my Sister made the sweet potato's with pecan crust on top, green beans, mashed potatoes and deviled eggs, we pigged out! I whipped up some gravy at the last minute to stop my brother-in-law's pouting about no Gravy!

Joe I made pork and cabbage a couple of weeks ago
 
Barry said:
I didn't take any pictures but, I smoked a Brisket Sunday, then brined a Turkey and cooked it this morning in my oil less fryer, while the Brisket reheated in the oven, both were outstanding, pumpkin nut/spice cake for dessert, Vikki made Dressing and my Sister made the sweet potato's with pecan crust on top, green beans, mashed potatoes and deviled eggs, we pigged out! I whipped up some gravy at the last minute to stop my brother-in-law's pouting about no Gravy!

Joe I made pork and cabbage a couple of weeks ago
Click to expand...
I was thinking of you when I made this thread. I figured that you would have gone all out. That sounds delicious!
 
Nice! Y’all making me hungry again😋. As far as thanksgiving dinner went, the wife cooked up an awesome traditional dinner at her parents. Myself… I enjoy to cook as well. Mostly on the grill. Living in southern Arizona, you can pretty much grill all year round and I take advantage of it. Most of our everyday dinners have something that has been grilled. I burn through propane quicker than gasoline in the family car, and I wear out grills quicker than a traveling salesman wears out cars. Mesquite smoked pork shoulder, grilled tri-tip, mojito lime grilled chicken, bacon wrapped broccoli. That’s just a sample of what I grill up all the time. I even have a grilled pizza recipe that my family loves.
 
blackhatboojum said:
Nice! Y’all making me hungry again😋. As far as thanksgiving dinner went, the wife cooked up an awesome traditional dinner at her parents. Myself… I enjoy to cook as well. Mostly on the grill. Living in southern Arizona, you can pretty much grill all year round and I take advantage of it. Most of our everyday dinners have something that has been grilled. I burn through propane quicker than gasoline in the family car, and I wear out grills quicker than a traveling salesman wears out cars. Mesquite smoked pork shoulder, grilled tri-tip, mojito lime grilled chicken, bacon wrapped broccoli. That’s just a sample of what I grill up all the time. I even have a grilled pizza recipe that my family loves.
Click to expand...
Never tried bacon wrapped brocolli, but love to do bacon wrapped asparagus, and I wish tri-tips were easier to find in this part of the country
 
Barry said:
Never tried bacon wrapped brocolli, but love to do bacon wrapped asparagus, and I wish tri-tips were easier to find in this part of the country
Click to expand...
I always thought that tri-tip wasn't really popular outside of California. I mentioned it in Texas once and it was like that old Pace Picante sauce ad: "that really chaps my hide..." 😂
 
Barry said:
Never tried bacon wrapped brocolli, but love to do bacon wrapped asparagus, and I wish tri-tips were easier to find in this part of the country
Click to expand...
It’s delicious. I prep the broccoli by putting it in a big bowl. Splash some olive oil on it and shake it around. Sprinkle with salt, pepper, and cajon seasoning. Shake around bowl again. Wrap bacon around broccoli pieces and hold them in place with a toothpick. Throw broccoli in a disposable aluminum cake pan and cook over medium heat on top rack of grill. Cook until bacon is to your liking. Remove toothpicks and throw bacon wrapped broccoli down your gullet like your dropping aspirin for a headache.
 
peccary said:
I always thought that tri-tip wasn't really popular outside of California. I mentioned it in Texas once and it was like that old Pace Picante sauce ad: "that really chaps my hide..." 😂
Click to expand...
Yeah the butchers here cut it up into their stew meat, Costco had them for a while here, but alas, I guess I was one of the few buying them
 
Barry said:
Yeah the butchers here cut it up into their stew meat, Costco had them for a while here, but alas, I guess I was one of the few buying them
Click to expand...
Word! I used to buy the tri-tip all the time from my local Costco until they quit carrying it. Now I get tri-tip steaks from Walmart. 1/2 a cup of olive oil, 1/4 cup of soy sauce, 4 teaspoons of Montreal steak seasoning, 2 tablespoons of lime juice in a gallon ziplock bag. Shake and mix marinade. Throw tri-tip steaks into marinade, seal up bag, put in fridge for 24 hours. Cook steaks on grill to 145 degrees or desired tenderness and enjoy.
 
blackhatboojum said:
Word! I used to buy the tri-tip all the time from my local Costco until they quit carrying it. Now I get tri-tip steaks from Walmart. 1/2 a cup of olive oil, 1/4 cup of soy sauce, 4 teaspoons of Montreal steak seasoning, 2 tablespoons of lime juice in a gallon ziplock bag. Shake and mix marinade. Throw tri-tip steaks into marinade, seal up bag, put in fridge for 24 hours. Cook steaks on grill to 145 degrees or desired tenderness and enjoy.
Click to expand...
My marinade is close to that, little more lime juice and some red wine, and lot's of garlic
 
I'm a pretty good cook but I only did the dressing this year and with multiple gluten free folk at my table, it wasn't exactly my best effort. I don't often photograph my efforts because I'm usually busy convincing two small children to eat it. Thankfully my mostly vegan wife gave me the thumbs up on butter and eggs. The taste was right but texture was meh.

Yesterday for no reason I made ropa vieja, tostones, arepas, and frijoles rojos columbianos. Yes that's Cuban beef, Puerto Rican plantains, Venezuelan corn donut, and Columbian beans.
Screenshot_20211125-204832_Gallery.jpg

Decided to try toad in the hole with onion gravy the other day too. The kids were pretty in to that one.
Screenshot_20211125-204750_Gallery.jpg
 
Mentaltossflycoon said:
I'm a pretty good cook but I only did the dressing this year and with multiple gluten free folk at my table, it wasn't exactly my best effort. I don't often photograph my efforts because I'm usually busy convincing two small children to eat it. Thankfully my mostly vegan wife gave me the thumbs up on butter and eggs. The taste was right but texture was meh.

Yesterday for no reason I made ropa vieja, tostones, arepas, and frijoles rojos columbianos. Yes that's Cuban beef, Puerto Rican plantains, Venezuelan corn donut, and Columbian beans.
View attachment 19189

Decided to try toad in the hole with onion gravy the other day too. The kids were pretty in to that one.
View attachment 19190
Click to expand...
That food looks fantastic! I'm going to have to make toad in the hole one of these days.

My wife is vegetarian and my daughter is two and eats meat but she's so little that I still don't cook full on meat meals for her yet. Sometimes on the weekends I'll go all out with short ribs or pulled pork or chili Colorado or something fairly time intensive to get my meat fix, so I know where you are coming from. Most meals I cook though are vegetarian.

I've got that same dutch oven as well, only in blue. It's a workhorse!
 
Mentaltossflycoon said:
I'm a pretty good cook but I only did the dressing this year and with multiple gluten free folk at my table, it wasn't exactly my best effort. I don't often photograph my efforts because I'm usually busy convincing two small children to eat it. Thankfully my mostly vegan wife gave me the thumbs up on butter and eggs. The taste was right but texture was meh.

Yesterday for no reason I made ropa vieja, tostones, arepas, and frijoles rojos columbianos. Yes that's Cuban beef, Puerto Rican plantains, Venezuelan corn donut, and Columbian beans.
View attachment 19189

Decided to try toad in the hole with onion gravy the other day too. The kids were pretty in to that one.
View attachment 19190
Click to expand...
I'd love your recipe for the toad in hole if your willing to share
 
I forget where I read it but for an easy Yorkshire pudding batter you take 3 jars, put the number of eggs you want to use in one and then match the amount with flour and milk in the others. (I assume this is so it's easy to scale it up, I used 4 with one pound of sausages) Mix together and fridge it for 3hrs. Oven 425 degrees, brown the sausage, Drain some fat, mix in a pinch of salt, pepper and thyme before dumping it into the skillet and baking til its puffed and golden, leaving the door alone to avoid deflation. I forget exactly how long that takes. Pretty easy for how tasty it is.

I made this with veggie bratwurst and bobs red mill gluten free flour once and it was also quite good. I was unimpressed with that gf flour in the cookies I had used it in but for some reason it works in a baked pancake.

I'm sure our pals across the Atlantic would have better advice on toad in the hole than I but this has made it into regular rotation lately. I read someone say the quick and dirty weeknight version involves garden peas and ketchup instead of gravy. I'm sticking with gravy.
 
peccary said:
That food looks fantastic! I'm going to have to make toad in the hole one of these days.

My wife is vegetarian and my daughter is two and eats meat but she's so little that I still don't cook full on meat meals for her yet. Sometimes on the weekends I'll go all out with short ribs or pulled pork or chili Colorado or something fairly time intensive to get my meat fix, so I know where you are coming from. Most meals I cook though are vegetarian.

I've got that same dutch oven as well, only in blue. It's a workhorse!
Click to expand...

That Dutch oven rules. I use lodge cast iron and carbon steel every day. Big red lives on the stove. I used to have a regular rehearsal at my place on Mondays and since my wife is veggie and usually worked those evenings, I'd take the opportunity to cook something meaty. The band mates just call rehearsal "Meat Monday" now. Can't wait to start that up again.
 
Last edited:
We also have the same dutch oven and lodge "cornbread pans". Good looking groceries there!

Hey look! I made an egg-roll..

KAGmtyQ.jpg
 
You must log in or register to reply here.
Back
Top