What's Cooking

[DynaGlide]

Wow I've never heard of such a thing.  Where'd you get it and how did you cook it?

It has many different names. You need to ask your butcher for a beef short rib plate before they cut it up. It should come two to a pac cryovac sealed. They take that cut that I showed and turn it into what most people think of when they hear short ribs, those little 2" sections. Springfield butcher has them.

I did it just like Aaron Franklin does his. Salt, pepper, on the smoker 285 for ~6 hours.



Or if you just want to try one, Rocklands BBQ sells them ready to eat.

Matt

 

[GoingMyWay]

Cool, I'd never heard of Springfield Butcher (I've only heard of Butcher of McLean).  I'll have to check that out.

 

[GoingMyWay]

Made some stir fried udon noodles on the Blackstone.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

Made a sort of copycat Benihana teppanyaki meal.

[attachimg=5]

[attachimg=6]

[attachimg=7]

[attachimg=8]

I pre-seared some porterhouse steaks that I vacuum sealed, froze, and will cook sous vide later.

[attachimg=9]

[attachimg=10]

Made corned beef hash on the Blackstone.

[attachimg=11]

[attachimg=12]

[attachimg=13]

 

[GoingMyWay]

I made another Tomahawk Pork Chop, this time finished on the Blackstone with some frozen hashbrown potatoes.

[attachimg=1]

[attachimg=2]

[attachimg=3]

Made some homemade Egg McMuffins.

[attachimg=4]

[attachimg=5]

[attachimg=6]

[attachimg=7]

[attachimg=8]

Cooked up some hot dogs and brats on the Blackstone for the 4th of July.  I prefer boiled hot dogs and grilled brats.

[attachimg=9]

Made liver and onions with home fries and asparagus cooked on the Blackstone.

[attachimg=10]

[attachimg=11]

[attachimg=12]

[attachimg=13]

[attachimg=14]

[attachimg=15]

[attachimg=16]

 

[Cheese]

That Udon noodle dish looks delicious.  [big grin]

 

[GoingMyWay]

It was good!  I was a little hesitant to make it because I prefer udon noodles in soup, but it was super easy to make (using frozen udon noodles) and also very tasty.

 

[jcrowe1950]

It was good!  I was a little hesitant to make it because I prefer udon noodles in soup, but it was super easy to make (using frozen udon noodles) and also very tasty.

  You guys are killing me.....I'm drooling on my keyboard. Last thing I cooked was an einkorn blueberry galette with fresh blueberries from the patch.

 

[GoingMyWay]

  You guys are killing me.....I'm drooling on my keyboard. Last thing I cooked was an einkorn blueberry galette with fresh blueberries from the patch.

That looks great!  We don't make that many desserts.

 

[Rob Z]

jcrowe---that looks fantastic!  Blueberries are my favorite fruit to use for a pie.  We made a BB galette a few years ago and your picture reminds me that we should try it again.

It was good!  I was a little hesitant to make it because I prefer udon noodles in soup, but it was super easy to make (using frozen udon noodles) and also very tasty.

  You guys are killing me.....I'm drooling on my keyboard. Last thing I cooked was an einkorn blueberry galette with fresh blueberries from the patch.

 

[Cheese]

Last thing I cooked was an einkorn blueberry galette with fresh blueberries from the patch.

Very interesting...curious why you used einkorn flour?

I have a recipe for fresh pasta using einkorn flour and it was absolutely delicious, hands-down melt in your mouth stuff.

 

[jcrowe1950]

Last thing I cooked was an einkorn blueberry galette with fresh blueberries from the patch.

Very interesting...curious why you used einkorn flour?

I have a recipe for fresh pasta using einkorn flour and it was absolutely delicious, hands-down melt in your mouth stuff.

    I am exclusively using einkorn flour because I just like the advantages. For those of you who are not familiar with einkorn, it is the original wheat, an ancient grain that has never been hybridized. Cooking with einkorn is different but it's generally a much healthier (if wheat can ever be healthy) grain than the more modern stuff. I got the Einkorn Cookbook from the late Carla Bartolucci and I buy the flour products directly from her company, Jovial Foods. They also sell killer olive oil. It also makes killer buttermilk pancakes and bacon, cheddar biscuits.

 

[Cheese]

I am exclusively using einkorn flour because I just like the advantages. For those of you who are not familiar with einkorn, it is the original wheat, an ancient grain that has never been hybridized. Cooking with einkorn is different but it's generally a much healthier (if wheat can ever be healthy) grain than the more modern stuff. I got the Einkorn Cookbook from the late Carla Bartolucci and I buy the flour products directly from her company, Jovial Foods. They also sell killer olive oil. It also makes killer buttermilk pancakes and bacon, cheddar biscuits.

Ah...that's interesting, the local supermarket always offered einkorn flour but during the pandemic they were completely sold out for 9 months. I finally had to go on-line and order it directly from Jovial. Jovial limited purchases to 1# of flour per order, per week.

 

[Vondawg]

Looking here at the mass pics …looks like a hostile food take over by going my way

 

[Cheese]

Looking here at the mass pics …looks like a hostile food take over by going my way

So [member=41086]Vondawg[/member]…your favorite home made recipe…cooked by yourself. [poke]

 

[hdv]

Nothing hostile about it. It is in the right section and I enjoy reading his posts about the recipes and devices he tries. I am sure others do too. Besides, there are others posting in this thread. Just not as often as he does.

Keep it up [member=66216]GoingMyWay[/member] !

 

[Vondawg]

Just be clear it was a poor attempt at humor

 

[Cheese]

Just be clear it was a poor attempt at humor

I got the humor and thought it was rather clever actually.  [big grin]

Hostile takeover...haven't heard that term since the 2008 recession.

 

[GoingMyWay]

No offense taken at all.  I do think it's kinda funny how I've kinda turned this thread into my own food blog.  I really should try to get back to doing some woodworking.

I cooked one of the pre-seared porterhouse steaks at 131F and then finished it off on the Blackstone.  It would have been better cooking the steak at a slightly higher temperature.  Served with some asparagus cooked on the Blackstone along with air fried steak fries.

[attachimg=1]

[attachimg=2]

[attachimg=3]

Made some Ghirardelli Brownies from the box and put almond M&Ms on half.

[attachimg=4]

On Sunday we made home made pita bread with Za'atar Butter.

[attachimg=5]

[attachimg=6]

[attachimg=7]

[attachimg=8]

[attachimg=9]

[attachimg=10]

[attachimg=11]

[attachimg=12]

 

[GoingMyWay]

We made Sumac-Spiced Chicken (Musakhan) for dinner on Sunday.  We also got this recipe, along with the pita bread recipe from Christopher Kimball's Milk Street.  The sumac chicken sounded like it was going to be really good as I love dumping a ton of sumac on my kabobs, but unfortunately I didn't care much for this dish.  We also made some spicy fried potatoes as a side dish.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

[attachimg=5]

[attachimg=6]

We used one of the pita breads to make a a falafel sandwich using frozen pre-made falafel from Trader Joe's.  It turned out really nicely, especially considering I only microwaved  the frozen falafel for 2.5 minutes.

[attachimg=7]

Today my wife made Korean Jjamppong for lunch.  She used a store bought Jjamppong broth mix, pre-made noodles, and some frozen seafood.  This turned out really nicely!  It was pretty spicy though.

[attachimg=8]

[attachimg=9]

 

[GoingMyWay]

I made potato masala dosas on Sunday.

[attachimg=1]

[attachimg=2]

[attachimg=3]

[attachimg=4]

[attachimg=5]

[attachimg=6]

[attachimg=7]

[attachimg=8]

[attachimg=9]