Author Topic: What's Cooking  (Read 28878 times)

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Offline Cheese

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Re: What's Cooking
« Reply #240 on: September 17, 2018, 09:57 AM »
Thanks we used Lidia Bastianich's recipe for the Minestrone soup. We like her recipes because they're pretty straight forward and simple.

Well thanks for that info. 🙏  I've never heard of her before but she has 6 restaurants and 5 market places. I think I'll try one of her recipes for tonight.  [big grin]

https://lidiasitaly.com/recipes/

Also of interest, is she has a market in Chicago that may be interesting to visit.

https://www.eataly.com/us_en/stores/chicago/

My favorite non-celebrity Italian chef is Giuliano Bugialli and one of my favorite cook books is "Bugialli on Pasta". Two of his recipes that are a staple are "Sweet & Sour Carrots" and "Chicken with Black Olives".

http://www.tantemarie.com/blog/chef-giuliano-bugialli/

Offline GoingMyWay

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Re: What's Cooking
« Reply #241 on: September 17, 2018, 10:24 AM »
Lidia has also had several tv shows on PBS. That's how we came to know about her and also where we specifically got her recipe for the minestrone and the octopus and spaghetti that I posted a while back. I noticed that the recipe for minestrone soup online was a little different than how she made it on the tv show. The beauty of her recipes is that they're really easy and don't require very specific measurements. Handful of this, spoonful of that.

Is Lidia also involved with Eataly?  I thought that was a partnership between her son, Joe Bastianich and Mario Batali.

We might check out Eataly as we're currently in Chicago. We're heading to Chinatown today.
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Offline Cheese

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Re: What's Cooking
« Reply #242 on: September 17, 2018, 10:52 AM »
We might check out Eataly as we're currently in Chicago. We're heading to Chinatown today.

If you do check out Eataly, let us know what you think. [smile]

Offline six-point socket II

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Re: What's Cooking
« Reply #243 on: September 18, 2018, 03:12 PM »
Afternoon, plum pie.





Evening, BBQ.











Kind regards,
Oliver
Kind regards,
Oliver

Offline Tinker

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Re: What's Cooking
« Reply #244 on: September 18, 2018, 04:05 PM »
@six-point socket II and @GoingMyWay I have just been torturing--- Er! showing --- my wife some of your dishes. She is from Germany and she was going crazy over some of your offerings. I have been with her to visit her family south of Stuttgart several times. We have never gotten a bad meal anywhere in Germany. I think I gain 10 pounds everytime I have visited. Thanks for showing so many enjoyable meals.
Tinker
PS She just visited our German Deli today and we are having Weiswurst for dinner. Definitely not in the same class as some of the meals you  have shown, but my wife gets excited anytime she brings home any of those sausages that remind her of her previous home
Wayne H. Tinker

Offline Jesse Cloud

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Re: What's Cooking
« Reply #245 on: September 19, 2018, 12:28 AM »
.....
My favorite non-celebrity Italian chef is Giuliano Bugialli and one of my favorite cook books is "Bugialli on Pasta". Two of his recipes that are a staple are "Sweet & Sour Carrots" and "Chicken with Black Olives".

http://www.tantemarie.com/blog/chef-giuliano-bugialli/

I have a Giuliano Bugialli story.  I took a class back in the 90's from a guy who was close friends with Bugialli.  He would meet Bugialli whenever the chef came to D.C. and get him whatever materials he needed for classes, etc.  He also took him to restaurants in the area.  I asked which Italian restaurant Bugialli liked best.  His answer "He hates all American Italian restaurants.  All his favorite U.S. restaurants serve Chinese food."

I really enjoy Bugialli, too.  Have cooked many of his recipes.

Offline six-point socket II

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Re: What's Cooking
« Reply #246 on: September 19, 2018, 08:20 PM »
@six-point socket II and @GoingMyWay I have just been torturing--- Er! showing --- my wife some of your dishes. She is from Germany and she was going crazy over some of your offerings. I have been with her to visit her family south of Stuttgart several times. We have never gotten a bad meal anywhere in Germany. I think I gain 10 pounds everytime I have visited. Thanks for showing so many enjoyable meals.
Tinker
PS She just visited our German Deli today and we are having Weiswurst for dinner. Definitely not in the same class as some of the meals you  have shown, but my wife gets excited anytime she brings home any of those sausages that remind her of her previous home

Hey Tinker,

that's great! :) Oh, and while I'm not from southern Germany, I still love me a good Weisswurst. :)

Kind regards,
Oliver
Kind regards,
Oliver

Offline GoingMyWay

  • Posts: 679
Re: What's Cooking
« Reply #247 on: September 26, 2018, 11:57 AM »
If you do check out Eataly, let us know what you think. [smile]

Eataly was quite good.  We got a dozen oysters (even though I had mentioned earlier about being a little scared about getting sick from raw oysters.  Usually I seem to care less when I'm on vacation - you know, when in Rome do as the Romans do.)  The oysters weren't that great - I found a lot of larger than normal pieces of shell inside.  We also got the Octopus, which was exceptionally tender.  We shared the Squid Ink Tagliatelle.  The pasta was perfectly cooked and tasted great.  The overall meal was over $100 with a glass of white wine, but that seemed to be pretty much par for the course for our dinners in Chicago.





Eataly also had the largest selection of Italian items that I have ever seen.  Literally everything in the 2 level store.
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Offline GoingMyWay

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Re: What's Cooking
« Reply #248 on: October 03, 2018, 10:17 AM »
I'm a bit behind in posting dinner pictures.

Last Sunday we made kind of our own teppenyaki at home with some american style wagyu that I bought at the local asian supermarket.











Last Monday we made pork chops with sauerkraut and instant mashed potatoes.







Last Thursday we made wonton noodle soup.  We were actually using frozen broth and frozen wontons from when he had made it fresh back in May.



We still had leftover wonton noodles so my wife made stir fried noodles with chicken on Friday.



On Monday we made Okoyonomiyaki.



















Last night we made Chicken Kabsa using Martha Stewart's recipe.  I had never heard of the dish before I saw it Martha Stewart's cooking school, but evidently it's the national dish of Saudi Arabia.



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Offline GoingMyWay

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Re: What's Cooking
« Reply #249 on: October 03, 2018, 10:20 AM »
I may have tried to attach a few too many images in the last post - it looks like the last 6 images didn't make it.

I added the missing images to this post:











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Offline GoingMyWay

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Re: What's Cooking
« Reply #250 on: October 04, 2018, 08:28 AM »
Last night we made lo mein with baby octopus.  I would have preferred beef, but we had leftover baby octopus from the okonomiyaki so we used it up.























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Offline GoingMyWay

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Re: What's Cooking
« Reply #251 on: October 06, 2018, 09:13 PM »
Chicken and dumplings for dinner tonight.



















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Offline Cheese

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Re: What's Cooking
« Reply #252 on: October 06, 2018, 10:47 PM »
That’s interesting, after having some shavings from the now infamous mystery block fall into last nights lamb chops, I feel both dazed and confused, albeit not in the same way that it affected Led Zep.

What first caught my eye was the Trinity, yet it was not the traditional Trinity that we think about. It appeared to be onion, carrots and celery as opposed to onion, peppers and celery. Is that a local twist?

The dumplings look great, my grandmother made some of the best. Her mashed potatoes (RIP Nora) were like eating cement but her dumplings were delicious.

That’s some great looking thigh meat. It makes me want to take a break from the chicken breast syndrome.
« Last Edit: October 06, 2018, 10:50 PM by Cheese »

Offline GoingMyWay

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Re: What's Cooking
« Reply #253 on: October 06, 2018, 11:01 PM »
I read the other post about that mystery block. It sure looked like graphite and appeared to be used as a lubricant to me, but I don't know much about these type of things.

I believe the "trinity" is regional. In cajun country it's usually onions, celery, and green pepper. Traditionally (at least in classic French cuisine) I believe the mirepoix is carrots, onions, and celery. There's also a similar Italian soffrito.

The dumplings are more like drop biscuits. I have seen other variations of chicken and dumplings where the dumplings are more like extra wide/thick noodles.

The thighs were pretty good. I was just commenting to my wife today that I really don't like chicken legs or thighs that much. I most prefer wings, but eaten as wings on the bone of course. I also like breast meat.
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Offline Cheese

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Re: What's Cooking
« Reply #254 on: October 06, 2018, 11:23 PM »
You’re right...I forgot about the soffrito.  [tongue]

The thighs do look good and I need to expand a bit as chicken breasts in our household are like gold bullion (according to my wife), while chicken thighs are considered more like Bitcoin.

A thought...Maybe some pizza with lots of cheeses and some chicken thigh meat may confuse the princess.  [big grin]

Offline GoingMyWay

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Re: What's Cooking
« Reply #255 on: October 07, 2018, 08:57 PM »
We made chili for dinner.















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Offline GoingMyWay

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Re: What's Cooking
« Reply #256 on: October 08, 2018, 07:57 PM »
I used some of the leftover chili to make chili mac for lunch.

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Offline GoingMyWay

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Re: What's Cooking
« Reply #257 on: October 10, 2018, 10:09 AM »
Last night we made a corned beef and cabbage casserole with some cheddar cheese biscuits.















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Offline SRSemenza

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Re: What's Cooking
« Reply #258 on: October 10, 2018, 11:26 AM »
That's a cool way to get the cheese into the biscuits!

Seth

Offline GoingMyWay

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Re: What's Cooking
« Reply #259 on: October 10, 2018, 11:29 AM »
Yup I saw it in a YouTube video - same video where I got the recipe for the casserole.  It is such a simple way to get the cheese in there - just cut a cross and insert a couple of pieces of cheese.
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Offline GoingMyWay

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Re: What's Cooking
« Reply #260 on: October 16, 2018, 10:36 AM »
On Saturday my wife made Banh Canh with homemade Banh Canh noodles.







On Sunday we made Ragu alla Bolognese with Papardelle.



























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Offline GoingMyWay

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Re: What's Cooking
« Reply #261 on: October 17, 2018, 09:14 AM »
Last night I went a little crazy with the grilling.  I made rotisserie turkey breast along with hamburgers, brats, potatoes, and broccoli rabe.  I had always wanted to try these prepackaged burgers because they look so good.  Unfortunately they weren't that good - especially not for nearly $10 for 4 patties.  At least the brats were on sale for $3.



















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Offline Peter Halle

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Re: What's Cooking
« Reply #262 on: October 17, 2018, 09:34 AM »
Well last night was frozen pot pies. 

BUT
@GoingMyWay has reminded me that I haven’t done a turkey breast rotisserie style in a while and he speared his a different way!  So maybe this weekend the Weber with it’s rotisserie attachments will come into play.  Yum.

Offline GoingMyWay

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Re: What's Cooking
« Reply #263 on: October 17, 2018, 09:46 AM »
This was actually my first time ever roasting a turkey breast before (in the oven or on the grill or on a rotisserie).  I'm quite happy with how it turned out.  I had planned to spear it the traditional way initially and then I realized I wasn't going to be able to push through the breast bone.  I had seen a YouTube video where they speared it basically through where the wing was so I used that method instead.  It worked out fine.

The turkey breast came pre-brined so I just seasoned with a little bit of kosher salt and black pepper.  I've used Weber Beer Can Chicken Rub before on both beer can chickens as well as rotisserie chickens and the skin always seems to get too dark.  The skin came out just how I like it yesterday.

I hope to see your rotisserie turkey breast pics this weekend!
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Offline Cheese

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Re: What's Cooking
« Reply #264 on: October 18, 2018, 10:31 AM »
That turkey looks delicious.

I've never seen that grate setup on a Weber before with a round briquet holder in the middle along with the central door. I'm familiar with the grate that has 2 end doors and the 2 briquet holders are half-moon shaped so they can be pushed together or pulled apart for indirect cooking.

Offline GoingMyWay

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Re: What's Cooking
« Reply #265 on: October 18, 2018, 10:41 AM »
It came out really nicely.  I surprised myself actually!  I'm thinking about making the Thanksgiving Turkey on the rotisserie this year instead of using the indoor electric turkey fryer that we've used the last 3 years.  Thought my understanding is that it may be harder to maintain the cooking temperature when it's cold outside.

That grate is part of Weber's Gourment BBQ System: https://www.weber.com/US/en/accessories/cooking/gourmet-bbq-system/.  It came with the new charcoal grill that my wife got me for my birthday last month: https://www.weber.com/US/en/grills/charcoal-grills/performer-series/15301001.html.  I had been wanting another grill for a while.  Now I can cook something on the rotisserie, ribs, or use my Vortex to make wings on one grill while I cook something else on the other  [thumbs up].

This is also the first grill I've had with a built in thermometer in the lid.  That is a game changer!  Before I was totally flying blind not having a clue how hot it was inside.
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Offline Cheese

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Re: What's Cooking
« Reply #266 on: October 18, 2018, 12:10 PM »
Though my understanding is that it may be harder to maintain the cooking temperature when it's cold outside.

Ya, be careful...several Christmas eves ago we had people over for dinner and the plan was to grill the steaks outside. Unfortunately it was Zeroº out and windy. The Weber just wouldn't get hot, gas probably would have worked better. At any rate, when dinner was 1 hour late "the boys" decided to move the Weber into the garage and leave the door open to help the process along. When dinner was now 2 hours late "the boys" then decided to close the garage door to further help the process along. Consequently, the garage filled up with smoke so completely that we couldn't see each other let alone the food we were cooking. We stunk from all that smoke, it permeated everything, our clothing and our hair. The garage still smelled 5 months later.  [tongue]  Live & learn.

I have an older Performer model, it has a stainless side cover under which is a bin for the charcoal. It can be seen in the very top part of the photo. It's 15-18 years old and still just hums along. I do try to enjoy it year round.

Thanks for the info on the Gourmet System. That sear grate and griddle look pretty interesting.

Offline GoingMyWay

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Re: What's Cooking
« Reply #267 on: October 18, 2018, 02:15 PM »
Methinks a Big Green Egg might be ok in the cold since it's so heavy and thick.  I've never used one, but I know they can really hold the heat.

Yikes!  Couldn't you all have died from smoke inhalation or carbon monoxide poisoning?

I kinda wanted the super deluxe Performer grill with the ignition system and the charcoal holder, but space is at a premium and we already have the other Weber so we decided to get the smallest Performer.  The foldable table is good as we can also always use more table space.

I'd be interested in the Sear Grate, but I have the Grill Grates that work really well over my Slow N' Sear.  The pizza stone might be cool.  I have a baking stone for our oven.  It mostly just sits in the bottom, under the rack to act as a heatsink. I need to check and see how well my wok fits into the opening.  Weber offers a cast iron wok, but from my understanding that seems to be the opposite of what you want.  The wok should be able to quickly absorb and dissipate the heat - the cast would really hold the heat even if it was removed from over the coals.

I seem to recall Alton Brown showed how you can use a Charcoal Chimney Starter as a "burner" for a wok.  Speaking of Alton Brown, has anyone else seen that his show Good Eats is back?  It's called Good Eats Reloaded.  I watched the first episode and I was quite disappointed.  I was expecting a complete reboot of the series.  It ended up being him just revisiting clips from the original episode adding his commentary as to how what he originally said might have changed.

I just realized that the Weber website doesn't show all of the Gourmet BBQ System accessories that are shown in the brochure that came with the grill:

286444-0
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Offline Gregor

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Re: What's Cooking
« Reply #268 on: October 20, 2018, 02:25 PM »
A little quiche, always tasty.
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Offline PeterJJames13

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Re: What's Cooking
« Reply #269 on: October 20, 2018, 04:32 PM »
Big Green Egg is definitely great in the cold. Years ago, when I was new to egging, I was smoking a pork shoulder in late January. Mercury was -3 F. I figured I'd use more charcoal than I normally use on a smoke like this. I couldn't keep the temps low enough - I most definitely underestimated the insulating properties of the ceramics. Rookie mistake on my part. Now I'm well aware and trust what it can do - I also sell them.