What are you cooking?

[jaylach]

that's one nice setup. never seen an electric one like that before. the adjustability would make it desirable.

Ya, the spit supports have 9 levels. Actually I have a pretty well equipped kitchen for a n old single guy including a 7 inch meat slider and a 4 liter Farberware deep fryer. Also have a smaller slow cooker at 5 quarts for things like doing corned beef. Was going to add a link to my unit but would not pay the price as it is now. Since they are getting harder and harder to find the price seems to have jumped to over $500.00 USD. Ten or twelve years ago I doubt that I paid $100.00 USD.

 

[jaylach]

My idea of a plate of pasta with garlic bread with sauce and cheese and a few meatballs.

 

[lottabubbles]

throwing these pork sausage in the smoker with apple & hickory shavings

 

[jaylach]

Not actually cooking today but tomorrow for Labor Day. Having a 10oz top sirloin with big thick fries and corn on the cob. Was probably going to have Brussels's Sprouts with bacon and shallots instead of the corn but a neighbor gave me a couple of ears and that seems to fit better. Will also have sauteed onions and shrooms for the steak.

Sigh I LOVE corn on the cob but have yet to find any in Wyoming, Texas or Florida that comes close to what I got before I left Ohio. Thing is the Ohio corn I got was from Amish country about 20-25 minutes east of me. To me the ears I've gotten in different states are just much smaller/thinner. The Amish ears were huge to where you could not close your hand around with much bigger kernels. Don't get me wrong as I still like the corn I can get but it just isn't the same. Come back home with a large paper grocery bag full of corn and that night's dinner was nothing but corn on the cob done in a large enamel stock pot with some sugar added to the water served in those dishes, or whatever you call them, that are designed for cob corn with melted butter in the dish to roll the cob to always have a bunch of butter. Of course a salt shaker was a must. I miss that. Humans may not be able to actually digest whole kernel corn unless the kernels are broken (chew well) but I LOVE the stuff!

Actually there was always something in the Ohio Amish country that gave me a major kick. I don't care what society you are in teens are teens. This area was pretty standard Amish with the horse drawn, black, covered buggies but you would often see teens in a buggy that had a car battery mounted powering a blasting car stereo. I loved it!

As a side note never feed ducks whole kernel dried corn as that can not digest it either but will fill themselves with it. Only used dried cracked corn which can be digested as the kernel shell has been broken.

 

[Fishmanic]

As a side note never feed ducks whole kernel dried corn as that can not digest it either but will fill themselves with it. Only used dried cracked corn which can be digested as the kernel shell has been broken.

Reminds me of this song from 1952

 

[jaylach]

Not really cooking tonight but finishing the 2 gallon batch of spaghetti sauce I previously spoke of. Tonight is a small batch of small cheese raviolis and a small chicken parmigiano although I actually use mozzarella cheese. Since I'm going to use what is left of a frozen bag of cheese ravioli which is a little short of a full serving I will probably also have a meatball or two.

Then will come the PITA which is vacuum bagging the rest of the sauce and meatballs in quart freezer bags. Some will be bagged for meatball subs and others for use with pasta. Bagging isn't really a problem except that I need to be selective in what goes in each bag. The bags that will be for subs I don't want the cooked onions, bell peppers and such as I want raw fresh of these items for the subs. Not hard to do but takes a while... As to the 'sub' aspect I slice the meatballs and lay on the bun with some sauce and cheese over top. I then add a layer of chopped onion, black olive and bell pepper and then more sauce and cheese. Toss it all in my oven under the broiler until the cheese is melted and the edges of the bread just start to blacken. GOOD STUFF!!!

 

[jaylach]

Tonight is a chicken breast stuffed with Mozzarella and Parmesan cheeses, fresh spinach, and marinated artichoke hearts along with a cob of sweet corn and a pepper-jack risotto cake.

 

[Rocky998]

I baked red snapper for dinner tonight

 

[lottabubbles]

sweet banana peppers stuffed with Italian sausage and rice, cream cheese, fresh basil, fresh ground black pepper, oregano, salt and topped off with Paul Newman's marinara sauce and gets a top coat of browned mozzarella shredded cheese after finished baking.

 

[jaylach]

Not sure what I'm doing tonight. Looks like either Chicken Kiev or just a cheeseburger with sauteed onion and shrooms with fries.

Just got done vacuum bagging the rest of my sketti sauce for the freezer. Two bags with three meatballs and less sauce for subs and three bags with a lot more sauce and two meatballs for future pasta.

 

[jaylach]

So I guess I'm in prep mode. I just put a parchment lined large cookie sheet in my chest freezer full of mushrooms timed for 25 minutes. Then I'll vacuum bag and totally freeze. Doing this kind of 'flash freeze' leaves them like fresh for future use. When the shrooms are done I'll be doing the same with onion and bell peppers.

This really works well and I've been doing for a while. Thing is that the initial freeze on the cookie sheet isn't long enough to cause freezer burn but prevents the stuff from clumping as happens by just bagging and freezing. I've found that it just works well.

 

[jaylach]

Fettuccine Alfredo with grilled chicken and steamed broccoli. Hmmm, chicken isn't quite thawed yet so mayhaps I'll toss some shrooms in the Alfredo. Yep, just added the shrooms and included a bit of sliced black olive. Probably not traditional Alfredo but tastes good.

 

[Ceez]

Pulled pork sammiches. Smoked with meat churches honey hog hot and Texas sugar for 6hrs @ 225⁰ to 160⁰ internal temp. Pulled it, wrapped it with foil and the pineapple for another 3.5hrs at 225⁰ until it hit 203⁰ internal. Tear it apart and work the juice threw the meat afterwards, absolutely delicious falls right apart. Sautéed some squash, yellow onion and mushrooms also with meat churches holy gospel, salt and pepper. Load up fresh hot dog buns with meat, veggies and the final touch some Buffalo wild wings asian zing sauce, to die for...

 

[jaylach]

Was looking at whet to have tonight and a boneless chicken breast just up and jumped out of my freezer. It is going to be a Pulled BBQ breast sandwich with potato wedges and some left over green beans that have bell pepper mixed in.

 

[jaylach]

Started a Cacciatore sauce. Cacciatore is an Italian dish normally done with tomato, bell peppers, onion and mushrooms. It is also often a bit spicy with a fair amount of heat. Cacciatore seems to basically translate to 'hunter's stew' although looking for a definition it just comes back as 'hunter'. There are several versions but I do with chicken thighs, cut up grilled chicken breast and a little pork. It is commonly served over rice or egg noodles, I use noodles. Chicken breast and pork in already but won't add the thighs until tomorrow for the second cooking... I always cook tomato based sauces at least twice.

I'll use some of the sauce tonight over either spaghetti or egg noodles, probably spaghetti as I LOVE this dish and don't want to ruin the finished dish for tomorrow with having already done the noodles tonight although I have plenty of noodles. Having some tonight is that I need to use some to make room in the pan for the chicken thighs. LOL! Of course this is just an excuse as I could just dump it in a larger pan but it is my story and I'll tell any way I want.