What's that you're eating?

Gravelface said:
Boil 1lb of dried red / kidney beans boiled for 10 minutes.

While doing this blacken some sausage / andouille, I also like smoked Turkey necks and ham hocks (crisp them up also, little olive oil and a lot of butter in cast iron skillet….pour the contents of the pan in the beans).

1-2tblspoons “Cajun” seasoning.
* Make your own if you don’t have any. 2 Tablespoons Smoked Paprika, 1 Tablespoon Garlic Powder, 2 Tablespoons Onion Powder, 1 Tablespoon Black Pepper, 1 Tablespoon Dried Oregano, 1 Tablespoon Dried Thyme, 2 teaspoons Cayenne Pepper,1 teaspoon White Pepper, 1 teaspoon Salt. Adjust fire to taste for heat. I tend to go heavier on cayenne. But this is a good base.

One chopped medium / large yellow sweet onion, sometimes I like to throw a yellow, red, or orange pepper in there.
1 stalk celery
1lb sausage / andouille
1 smoked ham hock
1 smoked Turkey neck
1tlbspoon minced garlic or 4 cloves of fresh chopped
3 bay leaves.
Couple beef bouillon cubes. 2-3. Depending on taste.
I do about 3 cups of water and 3 cups of beef or chicken broth / stock. Cover contents and add as needed as it cooks. Stir and wait. Stir occasionally throughout cook.
6 hours in crockpot on high, smash some beans to thicken sauce if needed. Some like it thinner, I like mine thicker.

It’s versatile, so you can add a little or take a little depending what you like or have on hand.
Serve over rice.
Nothing is set in stone.
Click to expand...

Excellent, just excellent. Btw, homemade Cajun seasoning is the only way to go: most commercial options are too salty, which means your dish has to become salty in order to get more spice/flavor.
 
Gravelface said:
Boil 1lb of dried red / kidney beans boiled for 10 minutes.

While doing this blacken some sausage / andouille, I also like smoked Turkey necks and ham hocks (crisp them up also, little olive oil and a lot of butter in cast iron skillet….pour the contents of the pan in the beans).

1-2tblspoons “Cajun” seasoning.
* Make your own if you don’t have any. 2 Tablespoons Smoked Paprika, 1 Tablespoon Garlic Powder, 2 Tablespoons Onion Powder, 1 Tablespoon Black Pepper, 1 Tablespoon Dried Oregano, 1 Tablespoon Dried Thyme, 2 teaspoons Cayenne Pepper,1 teaspoon White Pepper, 1 teaspoon Salt. Adjust fire to taste for heat. I tend to go heavier on cayenne. But this is a good base.

One chopped medium / large yellow sweet onion, sometimes I like to throw a yellow, red, or orange pepper in there.
1 stalk celery
1lb sausage / andouille
1 smoked ham hock
1 smoked Turkey neck
1tlbspoon minced garlic or 4 cloves of fresh chopped
3 bay leaves.
Couple beef bouillon cubes. 2-3. Depending on taste.
I do about 3 cups of water and 3 cups of beef or chicken broth / stock. Cover contents and add as needed as it cooks. Stir and wait. Stir occasionally throughout cook.
6 hours in crockpot on high, smash some beans to thicken sauce if needed. Some like it thinner, I like mine thicker.

It’s versatile, so you can add a little or take a little depending what you like or have on hand.
Serve over rice.
Nothing is set in stone.
Click to expand...
Copy and pasted...thank you! 🙏

I'm still puzzled, keeping in mind I'm not 'chef-fy', but I am 'medical' (anatomy) and it's past my bedtime.

So, right up front is a neck, not a snoot...but stuffed in what? The hamhock?

(I've read it three times. I'm also not a 'hunt and clean' guy.)
 
oldmanwilly said:
Excellent, just excellent. Btw, homemade Cajun seasoning is the only way to go: most commercial options are too salty, which means your dish has to become salty in order to get more spice/flavor.
Click to expand...
I married a red headed Cajun from Calmette. Got the spices covered.

Read that sentence to understand the challenge (sometimes struggle) that I have CHOSEN for myself.

Truly, the love of my life...i really know how to pick 'em.

🤦‍♂️
 
SilverAlert said:
Copy and pasted...thank you! 🙏

I'm still puzzled, keeping in mind I'm not 'chef-fy', but I am 'medical' (anatomy) and it's past my bedtime.

So, right up front is a neck, not a snoot...but stuffed in what? The hamhock?

(I've read it three times. I'm also not a 'hunt and clean' guy.)
Click to expand...
Long bits, smoked Turkey necks. Round bits. Smoked Ham hocks.

Snoots are only for hoghead cheese…..or scrapple. One day I’m going to get my hands on some of that.
 
When it's cold, nothing is quite as therapeutic as homemade chicken noodle. How I do it.

Boil a young chicken in filtered water with some salt and celery stalks until internal temp in the thickest part of the breast is 160 degrees. Save and strain the water, that's your broth. When the chicken cools enough debone it. Ditch all the skin and bones, you have cooked the umph out. I save one breast for sandwiches cuz there is still plenty of cluck left and I like chicken sandwiches.

chickenoodle-1.jpg


Cut up the chicken, peel and slice carrots, celery, one jalepeno (remove the seeds), garlic cloves, and half a large onion. I cheated and got mushrooms already sliced.

chickenoodle-2.jpg


Put the broth back in the stock pot. Boil carrots first for about 15 minutes or they'll be hard. Add remaining ingredients and cook until it boils. Add a bag of egg noodles and boil until they are the consistency you want. Firm but not al dente for me, about 8 minutes.

chickenoodle-3.jpg


Add a little garlic salt and pepper to taste. Maybe a few red pepper flakes depending on how hot your jalapeno was, this one was fire.

Hot chicken noodle ... therapeutic on a cold day.

chickenoodle-4.jpg
 
Lunch at a Thai restaurant w/a friend where we ate to celebrate her b-day . . .

Fried coconut shrimp over a very tasty mixture of lime, ginger, onion, roasted coconut & peanuts with tamarind sauce on a leaf of some kind:

qempX9s.jpg


Slightly pan seared tune over a mixture of cucumber, seaweed salad, crispy potato, dill, lemongrass and chili lime:

dmmrMX8.jpg


Wagyu Flank Steak wrapped withmint, cilantro, cucumber. Served with cilantro lime vinaigrette:

fQZ4BEr.jpg


Sweet & Sour Tom Yum Soup with Chicken:

QkNJnjd.jpg


Pad Thai with Fried Pork Belly

3TcfUQK.jpg


I always thought Thai restaurants were "expensive" (not a good value for what you get) and this meal did not change this opinion. This meal was for 2 & cost about the same as my recent sushi binge but we got much less for the $ IMO. 🤷‍♂️

CkyFoeH.jpg


Fortunately, since I won't be spending any more $ on knives this year, I'll have a lot more $ to eat out much more, which is my plan. :cool:
 
Last edited:
sgt1372 said:
Lunch at a Thai restaurant w/a friend where we ate to celebrate her b-day . . .

Fried coconut shrimp over a very tasty mixture of lime, ginger, onion, roasted coconut & peanuts with tamarind sauce on a leaf of some kind:

qempX9s.jpg


Slightly pan seared tune over a mixture of *, cucumber, seaweedsalad, crispy potato, dill, lemongrass and chili lime:

dmmrMX8.jpg


Wagyu Flank Steak wrapped withmint, cilantro, cucumber. Served with cilantro lime vinaigrette:

fQZ4BEr.jpg


Sweet & Sour Tom Yum Soup with Chicken:

QkNJnjd.jpg


Pad Thai with Fried Pork Belly

3TcfUQK.jpg


I always thought Thai restaurants were "expensive" (not a good value for what you get) and this meal did not change this opinion. This meal was for 2 & cost about the same as my recent sushi binge but we got much less for the $ IMO. 🤷‍♂️

CkyFoeH.jpg


Fortunately, since I won't be spending any more $ on knives this year, I'll have a lot more $ to eat out much more, which is my plan. :cool:
Click to expand...
That looks GREAT!

That’s pretty crazy about the prices for Thai vs Japanese. I love both. Thai food in Thailand was dirt cheap. Japanese food in Japan was pricy (most expensive steak I’ve ever had, was wagyu in Japan. ~USD$4xx, decades ago, IIRC. Someone else was footing the bill 😁).
 
Ended up doing a fair bit of cooking over the weekend. Started with a cookie cake for my daughter's birthday party. This is the aftermath, and I will absolutely be making it again every chance I get (minus the icing - why ruin a good cookie cake?).

8CNlVCY.jpeg


Then a big batch of chicken stock; five quarts total, two were already in the freezer.

KSjzi9J.jpeg


And then a small batch of Sloppy Joe filling for later in the week.

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And finally, a big pot of chicken noodle soup; leftovers pictured. I like to add lemongrass, ginger, ras el hanout, extra turmeric, and whatever herbs I've got on hand. Noodles sold separately, otherwise they absorb all the broth and get all gummy.

Ml4mOSH.jpeg


EDC 1.2 was fun to chop the mirepoix.

rP2XRqb.jpeg


I think I'll make a pot of gumbo soon. 'Til then...

3YukVFL.gif
 
My wife volunteered me to cook supper for the in-laws this evening.

First things first: shrimp stock from tails, onions, peppercorns, and fennel trimmings. I peeled a pound of shrimps for my dinner, so might as well make some stock for gumbo sometime soon.

IJKMhFS.jpeg

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Sippets for bruschetta. You can probably guess which regions of my oven are nearest the most potent lengths of the heating element...

6lhPMQ0.jpeg


Brsuchetta for appetizers. I had to snatch these two before all was devoured.

7hyOe76.jpeg


Sautéed tomatoes.

eIgBxgY.jpeg


Cacio e pepe. Hardly traditional, and not spicy enough, but my wife and her sister requested it so I just shut up and cooked.

HUpXYvM.jpeg


Pork tenderloin, roasted. Turned out just right.

1iRJaY9.jpeg


I wanted to take a pic of a beautifully assembled plate with all the fixings, but that requires a level of forethought that is evidently out of my reach. So it goes.
 
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