Author Topic: We should have a "What are you cooking?" thread. Now we do.  (Read 131068 times)

alanp

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Re: We should have a "What are you cooking?" thread. Now we do.
« Reply #690 on: January 21, 2022, 11:54:47 PM »
Baconburgers!

I picked up a Westmark No. 10 hand mincer (through the internet... the shops in town told me to try secondhand shops), and put a bag of bacon bits through it. (Not finely diced bacon, these are bags of offcuts they shrinkwrap and sell cheap.) I also put a chopped up onion through it at the same time (a handful of bacon offcuts, a handful of onion, a handful of bacon offcuts, a handful of onion...) with a couple slices of bread at the end to try and wipe it through a bit. Unsuccessfully.

Lesson number 1: do the plate on the front up as tight as you can. I had to pull the mincer apart halfway through and reassemble it... properly, this time. At first, the blade wasn't cutting anything due to being several millimetres away from the plate.

Lesson number 2: minced bacon is really sloppy and sludgy (probably due to the fat content.) I added a lot of breadcrumbs and some egg, but the finished patties fall apart really easily.

Lesson number 3: bacon is a bugger to clean out of the mincer, due to all the stringy bits that wind around things.

Overall... not bad once they're in a bun, but I don't think I'll make them again.
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jessenator

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Re: We should have a "What are you cooking?" thread. Now we do.
« Reply #691 on: April 24, 2022, 01:07:53 PM »
A beef Wellington I did just before the holidays (2021)


Sous vide and a rest before…


A sear in clarified butter


Mustard mustard mustard


Reduced pan goodies for a pepper gravy


Rolled up in prosciutto (no duxelle here…no mushroom fans in the house)


I ended up with extra puff pastry, so, attempts at better looking stuff?


Yeah… I think I was going for some leaf-like motif, and ended up like an eggplant.


But it turned out juicy


Yum


Today I'll be doing a pork tenderloin variation, and some baked macaroni and cheese, recipes courtesy of Alton Brown.


jimilee

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We should have a "What are you cooking?" thread. Now we do.
« Reply #692 on: April 24, 2022, 04:36:33 PM »
Made some of this. I will eat on it another day or two.

https://www.foodnetwork.com/applink/recipes/food-network-kitchen/shrimp-fettuccine-alfredo-3364199


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midwayfair

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Re: We should have a "What are you cooking?" thread. Now we do.
« Reply #693 on: April 25, 2022, 10:51:10 PM »
A beef Wellington I did just before the holidays (2021)

Wow! Nicely executed.
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jessenator

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Re: We should have a "What are you cooking?" thread. Now we do.
« Reply #694 on: August 13, 2022, 02:13:36 PM »
Wow! Nicely executed.
oh, I didn't see this, but thank you!


I had a curing flat of brisket in for the last couple of weeks. Finally smoked and boiled it (at least that's what Katz's does…). I need to extend the post-cure desalinization period, but other than that, turned out yummy