ChiefsPlanet - Food and Drink What's for dinner? Here's mine... (Part 2)

First time I put stew on mashed potatoes, but will do again. I used both my iron skillet and the pressure cooker on this one and was able to generate great flavors and tender meat in less than 90 minutes. Only thing I would change is to season the meat more before browning it.

I just season with salt and pepper, dredge in flour and sear in a cast iron.

BucEyedPea

01-17-2015 08:59 AM

Quote:

Originally Posted by GloucesterChief (Post 11272793)

You have a gene that makes it taste that way just like me. Very soapy. Supposed to make coriander taste bad as well but I have never had problems with coriander.

Isn't coriander just dried cilantro?

Baby Lee

01-17-2015 09:18 AM

Quote:

Originally Posted by BucEyedPea (Post 11273692)

Isn't coriander just dried cilantro?

Usually, cilantro is the leaf, coriander is the seed.

Hammock Parties

01-17-2015 10:36 AM

Guess mom's recipe is a little different. I think the garlic would be a key difference.

Also you can tell my mom is awesome just reading this.

Quote:

no i don't use any of those seasonings.

I just fry up my hamburger and onions and chopt garlic in alittle oil, maybe a tablespoonor two, if the hamburger is very lean but the ground chuck is usually fattier.

then I season with salt pepper and alittle Lawry's, just a smidge or it might get to salty and then I add a tablespoon of flour and brown that with the meat and soaks up grease which will thicken your gravy.

Add chopted very fine carrots cause you don't like big chunks and not alot of carrot cause you didn't like veggies much when younger, and add about cup of beef broth or water and maybe a tablespoon of worcestershire sauce and let it cook alittle and thicken and may have to add more water to get the thickness for sauce and that was it.

I think the bistro stuff is like what the english use for beef bouillon or broth and it has seasonings in it too and beef broth or boullion can have lots of salt in it too so just have to be careful not to get too salty.

I bet the mustard would be good in it and if you have smashed carrots and rutabega, as a side dish, you wouldn't need to add the carrots to mince and then it would be more beefy tasting and less sweet.

Fire Me Boy!

01-17-2015 11:38 AM

Quote:

Originally Posted by Baby Lee (Post 11273706)

Usually, cilantro is the leaf, coriander is the seed.

This.

Fire Me Boy!

01-17-2015 02:52 PM

I went mushroom hunting (through grocery stores) today for the mushroom risotto.

Picked up some king oyster, enochi, and bunashimeji mushrooms from the Chinese market, and grabbed some shitakes and porcinis from Publix. Gonna saute those with butter and leek for the risotto.

Mr. Flopnuts

01-17-2015 02:59 PM

It's almost morel season. I hate mushrooms but morels? :drool:

I know where to find them but I ain't telling! Lol

SAUTO

01-17-2015 03:01 PM

Quote:

Originally Posted by Mr. Flopnuts (Post 11274131)

It's almost morel season. I hate mushrooms but morels? :drool:

I know where to find them but I ain't telling! Lol

I have enough brought to me I don't even have to look.

GloucesterChief

01-17-2015 06:07 PM

Made low carb ricotta bake.

Tastes just like lasagna.

Mr. Flopnuts

01-17-2015 07:52 PM

Quote:

Originally Posted by JASONSAUTO (Post 11274133)

I have enough brought to me I don't even have to look.

I like your friends better than mine. Lol

Buehler445

01-17-2015 08:00 PM

Got the smoker rolling today.

I'm a dumbass and didn't grab pictures of it, but I cooked up 2 cornish game hens for the wife and I for lunch with baked beans on the smoker. It was glorious.

For supper, I have some ribs. I know I'm going to get blasted it, but I overcooked the ribs. On purpose. I ****ing love them that way. I'd get ****ing crushed in a competition, but I can't seem to get them very tender cooking them properly. So this is what I ate. And it was like eating pure orgasm. :D

http://img15.imagefra.me/i31h/buehle..._afa_ueeph.jpgUploaded at ImageFra.me

I have a pork butt I'm going to shred up still on the smoker.

Mr. Flopnuts

01-17-2015 08:41 PM

Quote:

Originally Posted by Buehler445 (Post 11274563)

I over cook the shit out of my ribs too. I'm not ashamed. Lol whatever it takes to make them tender.

BucEyedPea

01-17-2015 09:31 PM

Quote:

Originally Posted by Buehler445 (Post 11274563)

For supper, I have some ribs. I know I'm going to get blasted it, but I overcooked the ribs. On purpose. I ****ing love them that way. I'd get ****ing crushed in a competition, but I can't seem to get them very tender cooking them properly. So this is what I ate. And it was like eating pure orgasm. :D

You have to cook ribs in a low heat oven for several hours ( like to do 4 at 250° but it's worked with less time too) first to get them tender. Then you toss them on the grill. You can then burn them to your heart's content even. That's how I get them tender. I don't have a smoker so I don't know much about that method.

Buehler445

01-17-2015 09:35 PM

Quote:

Originally Posted by BucEyedPea (Post 11274799)

It was 6 hours at 225. No grill. I had a bunch of glorious rub on them, so grilling them wouldn't have done much good for me.

BucEyedPea

01-17-2015 09:38 PM

Quote:

Originally Posted by Fire Me Boy! (Post 11274117)

Ya' know I can never find shitakes or many of the others—mostly button or baby bellas. But I found this wonderful produce market with a lot of strange lookin' produce with names I've never even heard of. The great thing about it was, they had all kinds of mushrooms. The oyster mushrooms were still together in a large clump. Place was awesome! Nice discovery.

Pnly time I have ever seen fresh shitakes at Publix was part of a mix of shrooms in a package.

All times are GMT -6. The time now is 06:09 AM.

Page 212 of 405

212

Show 80 post(s) from this thread on one page