So what's cooking today? What did you cook yesterday?

[Twelvefret]

I am still into bowls, either a base of rice and black beans or Arugula topped with chives, tomatoes, onion, cilantro, shredded cheese, and a protein. Today's protein is the second of the two pack strip steaks I rubbed and prepared yesterday. To be so much food, it never makes me feel I've over-ate.

[GAW9576]

I am still into bowls, either a base of rice and black beans or Arugula topped with chives, tomatoes, onion, cilantro, shredded cheese, and a protein. Today's protein is the second of the two pack strip steaks I rubbed and prepared yesterday. To be so much food, it never makes me feel I've over-ate.

I really prefer bowls for most meals. I think for one stuff holds heat better in a bowl. I hate eating cold food that is supposed to be hot. I'm not a fast eater so the longer heat holding makes a difference.

[Twelvefret]

I left out apples. I've been picking up some of those Honey Crisp apples and putting them into the salad bowl. For me this is a better way than trying to eat an entire apple at one setting.

[Reon76]

Recently I prepared pumpkins for Halloween. Once you've grilled pumpkin with wood or charcoal for soup, you'll never look back. It's the same with carrots. I make both types of soup with carrots roasted in the woodfired oven, tossed in EVOO, coriander seed, cinnamon (just a pinch), salt, pepper, and - if the kids aren't eating it - a healthy bit of cayenne pepper. Then simmer it out in veg/chook stock, blend, serve with a dollop of sour cream and garnish with coriander leaf.
My favorite recipes and sources for cooking stuff.

[Twelvefret]

Homemade chili and fixings. Since not everyone likes all the fresh, hot, fixings, only the chili beans, Rotel, and meat comprise my concoction. ??

[ShadowsDad]

Well, not so much cooked yet...

the other day the wife and I went into the far too stuffed chest freezer to pull out some things for future meals. I had my mind on some steaks and pulled out some ribeyes and lamb steaks. While I was doing that I thought the wife was having an attack of some sort. Then I heard, "Look at that! We have more Taylor ham!". We thought we'd eaten the last of it long ago. For those who have never heard of it, it's made from pork and a bacillis is added to it and the roll is cured to make it sour. It might not sound good, but I assure you that it's delicious. Anyone from the NY/NJ/eastern PA area knows what it is and if they live elsewhere when anyone comes to visit the request is made to bring as much of it as they can carry. Yesterday I sliced it up, eating some w/o frying it. It's precooked so I wasn't eating raw pork.

FWIW, there are other "pork rolls" but they aren't the same, not even close. They lack the sour tang. FWIW#2, I have been known to make my own, with the bacillis, and it's possibly better than the Taylor version. I cure mine long enough to get a full cure and tang.

Amazon and various other retailers have it and will ship it, but they think it's made of gold and price it as such. But that tells you the degree of longing that have for the product who moved away, that they can charge such prices and stay in business. (I've seen it as high as $44 +shipping for 3#)

More than you ever wanted to know about Taylor Ham aka Taylor Pork roll. https://jerseyporkroll.com/

[srqshaver]

Yesterday was chicken thighs and veggies on the grill and today is a small ribeye and asparagus. I’m probably going to grill something every day until the novelty wears off.

[ShadowsDad]

I made another batch of rare Sous Vide burgers and had one tonight.

[ShadowsDad]

I did more rare burgers (8) and instead of using the butane Iwatani torch to char them I wanted to try hotter burning MAPP. It worked but I'll never do that again with the plumbing troch I used. The trigger needs to be held continuously. But MAPP burns fine in a torch designed for propane. Next time the bottle will be screwed onto one of those.

The burgers are delicious and we have enough for a few meals. Nuked on low for 2 minutes they just warm and don't cook.

[Wchnu]

Glad I got the "like" button fixed.