Maggie’s THE "NOM NOM NOM" THREAD

[Snuby642]

That potato soup was changed 3 times from conception.

Was going to be Tex-Mex but wife had a sore throat, then was going to use smoked ham but it was frozen.

Using chicken broth is the best cheat going and I forgot to add I use some milk or half and half / cream to finish it .

Even with the slightly upgraded additions it's cheaper than one fancy hamburger and fries.

 

[The D]

Grilled cheeseburger, one slice of white American & one pepper jack, dipped in egg yolk

 

[Cowpokey]

My girls made another batch of egg rolls tonight; hamburger, rice noodles, carrots, cabbage, onion, garlic filling...sweet chili dipping sauce.

Egg Rolls:

Two chopped onions and 4 garlic cloves chopped fine with a little bit salt

Sweat garlic and onion in vegetable oil until soft

Chop half head of cabbage and fry with 4 more cloves of garlic with some salt until soft, drain cabbage

Chop 4 carrots, 4 more chopped cloves of garlic, fry until soft

1 pound ground beef fried with 4 cloves of garlic

Boil half package (8oz package Pancit Bijon) rice noodles until soft, and drain

Combine all ingredients together, add 3 table spoons of sugar, two tablespoons of soy sauce and black pepper to taste and mix.

Break one egg in a bowl, break yoke and mix (egg wash to seal egg roll wrappers).

Buy frozen egg roll wrappers from an Asian market, not the ones they have at normal grocery stores…thaw overnight in refrigerator, this is a key step, if you thaw on the counter they will be too dry.

Wrap and fry egg rolls in vegetable oil until crispy, the stuffing is already fully cooked.

For a dip, we use “Mae Ploy Sweet Thai Chili Sauce”, should be able to find it at any Asian market.

 

[Snuby642]

That's what I wanted tonight but wife was in a board meeting so I made beef stew instead.

I like the look of yours mine are usualy blistered / bumpy a little, I will se if I can eventually find those frozen wrappers and try them.

She is the egg roll alpha. I run the chopping board and knife and the rest is hers till I fry them.

One short cut is bags of slaw mix just toss the mix out.

I don't think we have ever used beef in them. Mostly ground pork, tomorrow will probably be ground chicken maybe with some shrimp tossed in or just deep fry the shrimp for a side.

Seems like everyone here likes to make or customize thier own dipping sauce mine has a bunch of ingredients. We set them all on the table and some small bowls and play with them.

When my boys were stationed close or on leave they would always bring friends and always wanted egg rolls.

Sometimes they still drift into town and want them.
They call my wife and write down the (recipe) from 15 different states.

By the way if you make too many (call me) lol or you can let the wrapper dry out some and flip it as well they will freeze for a week or more uncooked you don't even have to thaw them to cook.

 

[Cowpokey]

These are the wrappers we use, they have them at the commissary here...which is nice, since the asian market is an hour away.

 

[Snuby642]

I forgot my 100% DAV son has access to the commissary 10 minutes from here.

I don't like the requirement to disarm so I never go there or anywhere else naked, fuck all of them.

I was under arms on bases when I was working there now they want me to disarm to shop?
Hell no.

 

[Cat pitch]

 

[Cat pitch]

Gray and chilly Sunday calls for friends over for rum cocktails and Croque Monsieurs, naturally.

 

[Snuby642]

Like I needed another reason to take up shooting and reloading time.

Liars Sour Dough.

Two weeks after beginning my starter from scratch it was still a little on the weak side.
Cool weather moved in and slowed it down some, to compound the fact I don't know shit.

Research told me to cheat and add a little commercial yeast, come to find out many bakers do this to speed up bread and keep a schedule.

They said to retard it in the fridge to get the same great smell and results. Ok

Speed it up then slow it down WTF?

Anyway looked and smelled like good sour dough. Did a few stretches with it and now getting it up to room temp.

 

[Snuby642]

More bread porn.

30 minutes lid on cold oven start, 85 degrees with light on to rise in the Dutch oven. Baked at 400 degrees. Came right out nothing added.

30 minutes lid off at 400, internal temperature was 207 degrees.

 

[Snuby642]

The best bread I ever cooked.
The wife and I ate 1/2 the loaf.

Now the other facts, it was not the best sour dough I ever ate but good. The crumb was tighter than I wanted could have had larger bubles.

The taste was awsome but could have been more on the sour side. The crust and texture were great.

Probably too much fridge time. Water main got cut by construction crew and threw off our morning. I didn't know the dough would rise that much in the refrigerator and may have been past prime some.

Time should strengthen the starter and give it more flavor.

Sour dough is complex and a million people have thier own recipe. I guess most of them work.

 

[Nik H]

I am sure we will have lots of T-Day photos tomorrow but one overlooked item is cranberry sauce.

Hopefully, you all make it from scratch versus the canned shit.

I'll start us off with a photo of my cranberry sauce. It has taken a while to get it to what it is. My family and guests look forward to it more than most of the board of fare I put out on T-Day. This year I made a quart.

 

[Cat pitch]

 

[hangunnr]

Looking to replace the blade in my meat grinder and am wanting to know if there is any real world performance difference between the cross style blade and the swept edge type.

This is what I currently have…

…….or is this any better?

 

[Nik H]

I use a swept type but that is what came with my machine. I find it difficult to believe that one is better than the other.

If you're happy with what is there today, why change?

 

[hangunnr]

Not necessarily a matter of not being happy with what I have, just curious if the swept blade has any advantages. They’re not expensive so perhaps one of each will find their way here…..

 

[Nik H]

Not necessarily a matter of not being happy with what I have, just curious if the swept blade has any advantages. They’re not expensive so perhaps one of each will find their way here…..

You have nothing to lose so carry one!

 

[Snuby642]

"Not necessarily a matter of not being happy with what I have, just curious if the swept blade has any advantages. They’re not expensive so perhaps one of each will find their way here….."

I want a full scale range report in 3 pound increments.
Also need data on beef vs pork vs venison.

 

[Snuby642]

Sour dough ballistics report.
Try # 2

Added 5 degrees came out a little crisper than desired but still eating it up.

The crumb on the inside got a bit more airy but not quite the full up rustic style.

The starter has gotten stronger but still lacks a bit of the tang I want. I think the cooler temperatures effect that.

So I have to call this Ballistic Sour Dough.

It's like reloading but in reverse.
In reloading we have thousands of components to use and a dozen books worth anything.

In making Sour dough we have a dozen viable components and thousands of sources telling you what to do with them.

 

[Snuby642]

A couple thing I have learned about sour dough.

You can cook it in your cast iron Dutch oven at 400 degrees for one hour.

Last rise in the cold Dutch oven lid on. Open it slash the loaf put lid on and place in the cold oven no preheating.

Cook 30 minutes then remove lid cook 30 minutes more internal should be about the same as a brisket 203-205 degrees.

Prepping the Dutch oven.
A light coat of oil wiped mostly out before putting raw dough in it.
No parchment paper no corn meal no nada.

When bread is done turn it over the bread will fall out to cool on a rack.

While the Dutch oven is still hot wipe out any crumbs put a thin coat of oil in it on it and toss back in the hot oven to cool.

Your ready to cook again no fuss no muss.

Don't let anyone have you put it outside to cool, tell them to kiss your ass and mine.

That's how you end up with lazy ass rusted up forgotten mess.

 

[hangunnr]

…………3 pound increments.
Also need data on beef vs pork vs venison.

I’m a poor, I can’t afford 3# of beef……

 

[S Roche]

@hangunr I have the top knife on my Hobart. They are very easy to sharpen. Piece of glass as the flat surface and wet sandpaper, just rub in a circular motion. Cant remember the grit but it seems to be in the 1500 - 3000 range. Actually sharper than they came from Hobart.

 

[S Roche]

@Snuby642 Beautiful loaves. My daughter has been making sourdough for years, great stuff. My first effort today turned out a loaf bottom that could be slightly harder than AR500. Used her recipe so many grams of this and the other thing. It was so sticky that all it did was piss me off. If you would share your recipe I would be grateful.

EYA: Preheated the DO, won't do that again

 

[hangunnr]

I’ve had this knife for over 20yrs, came with the Cabelas grinder. Couldn’t guess how many times it’s been sharpened. It still takes a good edge, problem is it’s gotten short. There isn’t any more room to tighten the lock ring to keep the blade tight on the plate.

I use a very flat piece of Corian with a 400grit wet/dry sand paper then follow up with a polish on a 1500grit wet paper. Works very well.

 

[Nik H]

These are good points. I sharpen my grinder blade regularly. I honestly think it doesn't matter which shape it is as long as it is sharp.

 

[Snuby642]

@Snuby642 Beautiful loaves. My daughter has been making sourdough for years, great stuff. My first effort today turned out a loaf bottom that could be slightly harder than AR500. Used her recipe so many grams of this and the other thing. It was so sticky that all it did was piss me off. If you would share your recipe I would be grateful.

EYA: Preheated the DO, won't do that again

I'm not an expert baker by any definition. But we can all get together and dough this thing.

We should get all the sour dough enthusiasts together and get some good workable results without the hype.

I think work it out an a different thread and show off good results here so not to crowd this thread?

Thread 'Sour Dough Balistics' https://www.snipershide.com/shooting/threads/sour-dough-balistics.7197636/

 

[Nik H]

I'm not an expert baker by any definition. But we can all get together and dough this thing.

We should get all the sour dough enthusiasts together and get some good workable results without the hype.

I think work it out an a different thread and show off good results here so not to crowd this thread?

Thread 'Sour Dough Balistics' https://www.snipershide.com/shooting/threads/sour-dough-balistics.7197636/

That's a great idea!

I will have to get some of my wife's sourdough methods and recipes. We share cooking duties and she is the baker.

 

[Modoc]

Tonight’s attempt. Pork and Cabbage stir fry.

 

[roostercogburn98]

No pics, but ate at a Walhburgers the other night.it was ok, but not my first choice down the road.

 

[Expert684]

Did coonass version of chicken parmesan. Cooking it for the wife's women group, about 15-16 of them.
Marinade the chicken with Lowery’s season all and olive oil. Sear lightly,

bake, parmesan cheese and garlic/herb bread crumbs.

 

[Nik H]

Did coonass version of chicken parmesan. Cooking it for the wife's women group, about 15-16 of them.
Marinade the chicken with Lowery’s season all and olive oil. Sear lightly, View attachment 8299325View attachment 8299326bake, parmesan cheese and garlic/herb bread crumbs.
View attachment 8299324

As good as that looks....I can hear my arteries hardening...LOL

 

[Expert684]

As good as that looks....I can hear my arteries hardening...LOL

oh yea!!

 

[lash]

As good as that looks....I can hear my arteries hardening...LOL

Here. Harden away.

Spinach artichoke dip I made a week or so ago.

 

[Nik H]

Here. Harden away.

Spinach artichoke dip I made a week or so ago.

View attachment 8299673

That looks like a hell of a dip!

 

[lash]

That looks like a hell of a dip!

It was. Total artery clogging, vein hardening, deliciousness. If I do say so myself.

 

[Modoc]

Last night’s supper. Beef Stroganoff.

 

[The D]

No pics but we had a traditional Christmas Eve dinner of Taco Bell last night

 

[The D]

Is it uncouth of me to carve off a big chunk and chomp it down my gullet like a crocodile?

 

[Snuby642]

Tonight back to a ranch / camp workday favorite.

Don't have a name for it, I'll call it Kelly's soup for the man that got me started on it at the Cowan ranch on a work day.

You can see most of the ingredients,
Chicken broth
Potatoes, I like thin skinned yellow and red if available
Smoked sausages, a variety is nice if you have it and fresh green beans, canned ain't cutting it in this case.

I added the obligatory onions and garlic to the bottom of the pan and sweated that a bit in oil on low.

That's about the time I decided a small change was gonna happen. I diced the potatoes and tossed them in without broth and after splitting and grilling the sausages for a while diced them and put them in the pot still no broth.

Cooked and stirred to get flavors directly into the potatoes before broth floated it to the top.

Broth then after a while the green beans went in and seasoning ( I like Uncle Cris steak seasoning) as a base.

A stick of butter and done.

A couple chunks of mini sourdough, gtg.

 

[Snuby642]

Mack and cheese , hum?

2 boxes mac n cheese.
Extra cheese.
Diced onion.
Grilled diced hatch chillie cheese sausage.

Put in casserole and bake.
Ok, hum?

Needs something more?

Take it outside in the cold or refrigerate, butter up a hot comal, slice and fry both sides.

More brown that way.

One small mistake was layering in ingredients like a lasagna, should have been all mixed up instead like my wife suggested because she was impatient. Lol

It tried to split at the layers a little.

 

[Nik H]

We had some friends over last night and I made some Prime Rib

Dry brined for 2 days and cooked via reverse searing method. Boy was it good.

I hope all of you cooks have a GREAT NYE.

 

[hangunnr]

……..nothing but healthy food for me……

 

[Forgetful Coyote]

Grilled cheeseburger, one slice of white American & one pepper jack, dipped in egg yolk

View attachment 8264505

Hey buddy.. next time you get a chance, try you some Garlic+cured egg yold+few other ingredients "compound butter" on your burger. Or even a slice of the full-house "butter of the Gods":


Doesn't have to be burgers.. can be ANY type of steak.
Love Guga's vids BTW!


But I simply love garlic, any type of spicy hot peppers, green/purple/vidalia/shallots, etc onions and all that type of stuff. Literally dont eat food, besides desserts and sweets, without some sort of hot sauce or spicy bbq sauce and 95% of the time with some diced peppers(cayenne, serranos, scotch bonnet/habaneros, red or green jalapenos/chipotles/etc)...

 

[hangunnr]

Used to like the Guga videos when it was just him and his nephew. They lost me when they added that third retard….

 

[The D]

Hey buddy.. next time you get a chance, try you some Garlic+cured egg yold+few other ingredients "compound butter" on your burger. Or even a slice of the full-house "butter of the Gods":


Doesn't have to be burgers.. can be ANY type of steak.
Love Guga's vids BTW!


But I simply love garlic, any type of spicy hot peppers, green/purple/vidalia/shallots, etc onions and all that type of stuff. Literally dont eat food, besides desserts and sweets, without some sort of hot sauce or spicy bbq sauce and 95% of the time with some diced peppers(cayenne, serranos, scotch bonnet/habaneros, red or green jalapenos/chipotles/etc)...

Butter of the Gods, you say? Very interesting

 

[Snuby642]

I agree one retard is not a problem. Two are manageable if you work at it.

But three, three? Good God Damned, intolerable.

That would be like working for the mic your entire miserable life.

I digress, we were cooking here ?

There are reasons why beer batter is better than tempura batter.

Nearly the only way to "ruinate" beer batter is if it's too chunky, or too watery and you can measure in your hand.

If I had any idea that you were actually supposed to measure tempura batter's ingredients or not add four extra random spices I would have left that up to the sushie gettin place.

Anyway the pineapple upside down cake was way more forgiving as to any preconceived stupid rules.

9x13 glass baking dish.
Almost 1/2 stick of butter warmed and melted in that pan. Now just to piss off the people in the cook books I took the pan of butter outside and swished it around till it made a layer solidified in the pan.

Hey don't try that without supervision.

Brown sugar to coat the bottom and half jar of maraschino cherries, and a whole fresh pineapple less stems nards and skin cut in chunks.

Took longer to find the box of yellow cake mix than anything. Pour that over the goods and hit it 400 for 12-15 minutes.
Done.

Quick tip on pineapple chunking.

Top and bottom off 90 degrees to the body not crooked like a man bun deuch wattle on the web. Slice into 1/8 ths longitudealy.

Slice off the skin like filleting a fish and lay each piece on its side. A quick trim of the center section to get rid of that chewy stem and your good to go.

Old school classic but no reason not to get a fresh pineapple if possible, like a minute and a half of knife work.

When I was a kid we had the square dish, 4 pineapple slices and the four cherries.

I'm not a kid anymore.

Not trying to flip it for the money shot that's all that is left. Not worth the risk.

I'm Rick James Damnit

Any of you'all ever try to skip line by pretending to tie your shoes to get a piece with the cherry only to get called out for wearing cowboy boots?

Oops.

 

[lash]

Made a variety of the chicken cacciatore again, using the things that were in the fridge. Leftovers used included: one over ripe tomato, a half cup each of chopped green onions and diced red onion, four types of olives left from a warmed olive appetizer, and a good handful of small mildish peppers that were on their last legs. Oh and about 3/4 cup red wine.

Added some diced tomatoes w/chilies and a can of crushed tomatoes. Used some chicken broth for thinner. I forgot to take a picture of the finished dish, but it was goo-ood!

 

[The D]

Hard pass on anything with olives, sorry. But the chicken looks yummy

 

[lash]

Hard pass on anything with olives, sorry. But the chicken looks yummy

There’s a big difference between olives out of the jar and items cooked with olives.

Why do you not like them? Totally just curious and not looking to start anything.

 

[lash]

Oh, also traditional cacciatore uses mushrooms. There weren’t any in the fridge so this happened.