What's Cooking

We're increasingly conscious of what we feed our Chihuahua's so I recently got a 10 tray dehydrator to make biltong and jerky for them/us as there's so many horror stories of the additives in dog treats. Really impressed so far doing chicken, steak, and kangaroo jerky with all natural ingredients and it's amazingly simple to do. Still getting the biltong recipe down pat as the first batch came out a bit too dried, but I'm loving the dehydrator.
 
Schwarzwälder Kirschtorte for desert tomorrow. This is a torted cake.

IMG_1536.jpeg

Leg of lamb on the grill, first time grilling a boneless. Could not fond a bone in around here.

IMG_1537.jpeg

Sweet basil lemon mustard sauce for the lamb.


IMG_1538.jpeg

Tom
 
Last edited:
Tom, just noticed the RFX MEAT™ wireless probes poking their heads out...just curious why you're using 2 of them in the piece of lamb?

Also, who makes the cast iron grates for the Weber...they look pretty slick...Thanks.

I used a pair of RFX probes tonight to monitor the reheating of some chicken orzo I cooked last night. They sure do make cooking a lot simpler. 🙏 🙏
 
luvmytoolz said:
Mum used to make this as her special cake for any occasion as she knew all of us were absolutely mad for it! She used to use coffee essence and rum in the sponge layers. Miss this so much!
Click to expand...
This is the first time I’ve made the Schwarzwälder, made it just to see if I could pull it off. The sponge had a good crumb, it torted really well. We’ll find out tomorrow how it is. I made the traditional simple syrup with Kirschwasser.

Tom
 
Cheese said:
Tom, just noticed the RFX MEAT™ wireless probes poking their heads out...just curious why you're using 2 of them in the piece of lamb?

Also, who makes the cast iron grates for the Weber...they look pretty slick...Thanks.

I used a pair of RFX probes tonight to monitor the reheating of some chicken orzo I cooked last night. They sure do make cooking a lot simpler. 🙏 🙏
Click to expand...
We’ll start with the grates, my children got me that set of grates in ‘90 or ‘91 for my birthday. That kettle is from ‘78, it was one of the first purchases my wife and I made as a married couple. I now own 7 kettles (5 have cast iron grates), 2 SMB’s one being #45 of the 100 Weber sent out for market research. One of the salesman gave it to my father, I took possession of it when my parents age caught up with them. In 2024 I bought a Weber Slate griddle, the first “gas” anything outdoor cooking appliance I ever owned, great piece of equipment. Sounds crazy, but I’ve been cooking with Webers for over 50 years.

This company bought the grate company, well worth the money;

https://www.mjaik.com/collections/craycort

We don’t have the room or entertain like we used two so I have 3 of the kettles and the griddle set up at home.

On the Weber Kettle and Griddle groups I’m in on FB, they all got a kick out of me using the lid from a Smokey Joe as a dome on the Slate. There’s a Chicago Thin pizza under the lid (I have an Onni also).

IMG_1395.jpeg

I got the RFX this week, kinda just playing with it. Also this is the first time I’ve ever done a boneless leg of lamb. I could not find a bone in around here. I made the mistake of using an email that is not iCloud connected, now I need to add an account so the Thermoworks app works across all my devices.

My wife has given up on trying to figure this out. She’s more confused over all the mixers and prays everyday the oven doesn’t die (she knows which oven I’d buy).

Tom
 
rvieceli said:
Happy Easter!

Tom which oven would you get?

Ron
Click to expand...
Wolf E series Professionals, a 30” steam/convection over a 30” convection. I was told all of the appliances in the Sub Zero/ Wolf brand are engineered/designed for a minimum of 20 years of service life.

With what we do I get to attend classes the distributor puts on weekly. I never knew how different cooking various items with steam was until I got to see it in person. When you do not want to steam just leave the steam mode off.

Tom
 
Thanks for the information on Craycort, Tom... 🙏

I've never grilled on gas as my grandfather used wood in a fireplace or a charcoal Weber...my father used a charcoal Weber and so I've always used a charcoal Weber...old habits die hard. 😀

Interestingly enough, my grandfather back in the 50's constructed a fireplace in his backyard to spit roast a pig and the chimney of the fireplace had a metal door and several wire grates inside where he could also smoke ribs while he was turning the spit, by hand, while roasting the pig.

I still have his Weber charcoal caddy that he purchased in the early to mid 60's.
 

Attachments

  • 1964 Charcoal Caddy.jpg
    1964 Charcoal Caddy.jpg
    39.4 KB · Views: 20
Fixed some 1 " thick lamb chops last night with really large tenderloins...I've made these things for years but have always used garlic powder because it's a dry ingredient and it mixes easily/well with the kosher salt, fresh ground black pepper and minced rosemary. Last night I decided to substitute some finely minced fresh garlic for the garlic powder.

OMG...what a difference in flavor, I'm not a huge fan of garlic because it can easily overpower a dish but this was absolutely delicious. I pulled them at 135º, let them rest and they were beyond words.

Tonight I fixed a creamy, lemon, capers pasta using some extra Copper River salmon that I had cooked a few nights ago. It was a great meal but when my wife asked me how I liked it, I mentioned that I preferred the lamb chops...she said "enough of the lamb chops, that's all I've heard about for the last 2 days." :)
 
Granulated garlic is a far better choice than powder if you don’t have fresh.

This lamb sauce is to die for….
 

Attachments

Wow I can't believe it's been 10 months since I last posted to this thread.

Here are some of the things we've cooked up.

Homemade biscuits and gravy. The biscuits didn't turn out very good.

20250302_115954.jpg

20250302_121439.jpg20250304_113708.jpg

Vegetable soup
20250520_202845.jpg
 
Chorizo breakfast burrito

breakfast_burrito.jpgbreakfast_burrito2.jpgbreakfast_burrito3.jpgbreakfast_burrito4.jpgbreakfast_burrito5.jpg

Chicken Caesar wrap

chicken_caesar_wrap.jpgchicken_caesar_wrap2.jpg
Fried chicken using Bleu Magic batter. The chicken looked really good, but unfortunately I was not crazy about the taste at all. They must use ground up Funions in there because that's all I can taste.

friedchicken2.jpgfriedchicken3.jpgfriedchicken4.jpg
 
I got an infrared propane broiler earlier this year. I believe that's how a lot of high end steakhouses cook their steaks. I think it was the combination of cooking too close to the heating element and too much fat that caused a little bit of a disaster the first time I used it.

broiler.jpgbroiler_2.jpgbroiler3.jpgbroiler4.jpg

I've subsequently learned to use the low heat setting and keep the steak further away from the heating element.
20250519_195612.jpg
 
I think I finally cracked the code on making egg drop soup like you can get at a Chinese restaurant.

The key elements seem to be:
  • using chicken boullion powder for the broth
  • yellow food coloring
  • the soup broth must be thickened
  • the way the eggs are put into the hot broth (either by using an Asian soup spoon to "fling" the beaten egg into the broth or by filling the wok ladle with all of the beaten egg and then dumping it into the boiling broth) so you end up with almost like thin sheets of egg vs whisps or almost like scrambled eggs
20250410_192747.png20250410_194840.jpg20250413_201242.jpg20250414_200405.jpg20250528_122838.png20250528_122937.jpg

Also made some beef lo mein and beef fried rice.

20250410_194016.jpg20250410_194842.jpg20250413_201244.jpg
 
You must log in or register to reply here.

Similar threads

T
fine food
Replies
6
Views
2K
Tinker
T
Back
Top