Maggie’s THE "NOM NOM NOM" THREAD

[Smokeshot]

Cfr looks good.
Care to share any pointers.

Thank you and sure.
- Cooked the chicken first and seasoned it with turmeric, salt, pepper, onion powder, garlic powder, cumin powder, dried chili flakes, and paprika.
- Set the chicken aside and scramble eggs with little bit of salt and pepper, until they’re golden.
- Added cooked rice to the pan and give it a good stir. Then add in the chicken.
- Taste test and add more salt if needed. I also use this “masala” powder and a pinch of msg.
- I also added cilantro , mint, and chives. Although, these are optional.

 

[Kfive73]

Candied pork belly for breakfast and salmon for dinner this past Sunday

 

[91Eunozs]

Cfr looks good.
Care to share any pointers.

+1

Looks awesome

 

[Nik H]

Yes the pan juices are value added.

When I do briskets or pork butts I will Texas Crutch them and put a pan underneath them.

Mix with BBQ sauce or make you're own from scratch. I use it to moisten the meat for reheating.

The pork butt au jus got mixed with crushed pineapple, brown sugar, soy and commercial BBQ sauce.

Sweet was an understatement but I wanted regular and something different. It worked .

I use it for reheating as well. I don’t alter it much other than degreasing it to get rid of most of the fat. That pineapple mix sounds interesting. Care to share the recipe?

 

[Snuby642]

"Hawaiian" Inspired BBQ Sauce :

One small bottle of your favorite standard BBQ sauce, I had Stubbs original it's mildly tangy a little black pepper heat to it. It's gtg on it's own.

1 tablespoon of soy sauce (add more later and watch for excess salt flavor).
1 Can of crushed pineapple juice and all. (short-medium can not 12oz).
1 Teaspoon of plain mustard.
1 Tablespoon of brown sugar. ( add more later if desired).
1/2 normal sized onion diced small, 1/3 texas sized onion).
1/4 stick of butter (made with Texas sea salt harvested by the light of the pale blue moon).

Butter and onions in pan first, they should be browned some.
Soy, pineapple juice and brown sugar in next, stir and heat on low to medium to dissolve sugar.
Pineapple next , no particular justification for that, stirr a lot.

Add remainder of ingredients stir and heat till slightly bubbly. Done.

Was a crowd pleaser. I would not serve it with beef, too sweet.

 

[Snuby642]

Thank you and sure.
- Cooked the chicken first and seasoned it with turmeric, salt, pepper, onion powder, garlic powder, cumin powder, dried chili flakes, and paprika.
- Set the chicken aside and scramble eggs with little bit of salt and pepper, until they’re golden.
- Added cooked rice to the pan and give it a good stir. Then add in the chicken.
- Taste test and add more salt if needed. I also use this “masala” powder and a pinch of msg.
- I also added cilantro , mint, and chives. Although, these are optional.

I'm going to peruse this , need tumeric (I like on trail mix) MSG I have no problem with in moderation, and I suppose might as well get my masala palat a try. lol

 

[lash]

1/4 stick of butter (made with Texas sea salt harvested by the light of the pale blue moon).

My wife does something similar without the bbq sauce for a chicken stir fry over rice. Pretty tasty.

 

[Nik H]

"Hawaiian" Inspired BBQ Sauce :

One small bottle of your favorite standard BBQ sauce, I had Stubbs original it's mildly tangy a little black pepper heat to it. It's gtg on it's own.

1 tablespoon of soy sauce (add more later and watch for excess salt flavor).
1 Can of crushed pineapple juice and all. (short-medium can not 12oz).
1 Teaspoon of plain mustard.
1 Tablespoon of brown sugar. ( add more later if desired).
1/2 normal sized onion diced small, 1/3 texas sized onion).
1/4 stick of butter (made with Texas sea salt harvested by the light of the pale blue moon).

Butter and onions in pan first, they should be browned some.
Soy, pineapple juice and brown sugar in next, stir and heat on low to medium to dissolve sugar.
Pineapple next , no particular justification for that, stirr a lot.

Add remainder of ingredients stir and heat till slightly bubbly. Done.

Was a crowd pleaser. I would not serve it with beef, too sweet.

Thanks!

Assuming that the BBQ sauce goes in last with the mustard?

 

[Snuby642]

Yes BBQ sauce and mustard go in last to let brown sugar dissolve first .

Feel free to experiment with it, I never measured anything just popped into my head.

 

[Nik H]

Yes BBQ sauce and mustard go in last to let brown sugar dissolve first .

Feel free to experiment with it, I never measured anything just popped into my head.

Cooking is largely experimentation. The only people who precisely measure are bakers.

 

[lash]

Cooking is largely experimentation. The only people who precisely measure are bakers.

Not having had any baking experience before trying some things, I found that out the hard way. Baking is a more precise task. No winging it unless you maybe have a bunch of experience behind you.

 

[P-Squared]

Not having had any baking experience before trying some things, I found that out the hard way. Baking is a more precise task. No winging it unless you maybe have a bunch of experience behind you.

Baking is chemistry, sometimes without the white lab coat though. Everything is a variable that needs to be controlled. And for full disclosure, I suck at baking.

 

[Nik H]

Not having had any baking experience before trying some things, I found that out the hard way. Baking is a more precise task. No winging it unless you maybe have a bunch of experience behind you.

I was a station chef at a couple of high-end places in Boston, and the bakers were AMAZING—some incredible talent. They weighed everything in grams to be precise. They said it was impossible not to weigh ingredients. Completely different than what I did.

 

[Snuby642]

Baking is wierd.
Take sourdough for instance.

It only takes 3 ingredients to make a sourdough bread. Flour, water and salt.

40 thousand recipes all with the same 3 damned ingredients. Books, videos, secret society's.

How many ways can you screw up 3 ingredients? The sourdough militia knows.

 

[hangunnr]

Dude food friday…

Made up 5# hot beef jerky in the dehydrator and 5# venison snak stix and a pizza fatty in the smoker.
Tried something different using the jerky cannon with a long narrow nozzle as a stuffer for snak stix casings…….works real well although it is a little awkward to use.

The fatty has pepperoni, blk olives, mushrooms, parm cheese, mozzarella cheese and red sauce inside a hot Italian sausage shell wrapped with a peppered bacon weave….

 

[Snuby642]

Your gonna need something to kill the heat.

Check out the minute rice website.
Lots of rice pudding recipes.
I did one tonight and of course jacked it up some.

Boiling Milk a cup, rice 1 cup raisins 1/3 - 1/2 I went rough and used 2/3 soaked in Bullet Rye whiskey and a few drops of vanilla. I cut that with a splash of water. Boil mix take off heat.

2 cups cold milk and a pkg of French vanilla pudding mix with some cinnamon, clove and nutmeg. Think eggnog for the summer.

Combine the 2 mixtures and put in cups with lids for single serve from the fridge.

Wife had oral surgery and was eating plain pudding so I thought a little rice would fill her up better, besides I just like rice pudding.

Cheap pantry staples and some milk.

 

[Snuby642]

So eating handicapped wife wanted mashed potatoes for her supper, ok.
This editor is a genuine piece of shit

.

 

[91Eunozs]

Spicy chicken boboli pizza w/homemade sauce

 

[Marinevet1]

Got a new dehydrator.............
I want to make some beef jerky...............
looking for recipes, and tips.........I like sweet and hot.........had some maple and jalapeño that was really good...........
give me some suggestions and recipes.........

Thanks...........

 

[Nik H]

I did 2 double smoked hams yesterday

View attachment 8669465

That looks great!

 

[Nik H]

Did someone say Pizza?

We had a pizza party for our youngest and her friends this past Sunday. Man, can those 18-year-olds pack food away. 14 kids total plus 4 adults. Made 8 pizzas.

The favorites were

4 cheese pizza

Big Mac

Pulled Pork

 

[hangunnr]

Got a new dehydrator.............
I want to make some beef jerky...............
looking for recipes, and tips.........I like sweet and hot.........had some maple and jalapeño that was really good...........
give me some suggestions and recipes.........

Thanks...........

I use LEM Products seasonings. I haven’t found a home made recipe as good. I really like the hot, hickory and original recipe. Not wild about the sweet/hot or mesquite. Have a batch of cracked pepper going in tomorrow. This is a new one for me so we’ll see…

For beef I prefer the “eye of round” roast as it’s a low fat, large grain cut. Cut it cross grain about 1/4” thick. I will run it at 150 for 5-5-1/2 hours in my dehydrator.
When it’s done you’ll have some pieces dryer than others. Spread it out and let it come down to room temp then ziplock bag it and toss it in the fridge over night. This will pretty well even out the moisture level.

Edit….
Batch fresh out of the dehydrator. Looking good, has decent black pepper flavor.

 

[Threadcutter308]

Got a new dehydrator.............
I want to make some beef jerky...............
looking for recipes, and tips.........I like sweet and hot.........had some maple and jalapeño that was really good...........
give me some suggestions and recipes.........

Thanks...........

Make up some home made teriyaki sauce from the zillions of recipes on the internet. Slice up (across the grain) a big top round roast, marinate in the teriyaki sauce for at least 4 hours, then throw it in your dehydrator at 150 or 160, time depending on how much "bite" you like. Rotate your shelves elevation wise about every 45 minutes.

 

[Snuby642]

Got a new dehydrator.............
I want to make some beef jerky...............
looking for recipes, and tips.........I like sweet and hot.........had some maple and jalapeño that was really good...........
give me some suggestions and recipes.........

Thanks...........

I stick to basics mostly and do them in my stick burner so my recipies won't work well for you.

Easy on the salt and hot stuff pleases the crowd more it seems.

Pineapple and red pepper flakes was delicious with some soy.

 

[91Eunozs]

Mmmmmm… taco salad!

 

[Nik H]

The start of a Guyanese Pepperpot Stew. In 6-8 hours, we eat!!

 

[lash]

Okay, so not a dish yet. But will be used for sure. Two mangos and a pineapple. Home grown.

 

[Snuby642]

Pineapple and mango grown in Florida, nice.

 

[mi650]

Okay, so not a dish yet. But will be used for sure. Two mangos and a pineapple. Home grown.

View attachment 8734326

Pizza?

 

[Snuby642]

Tequila? Rum? Ice limes.

 

[lash]

That pineapple was actually not a big one. Here’s a couple larger ones we picked on Monday.

As to the preparation suggestions, I like them all, but I’m the only one at home that likes a Hawaiian style pizza.

We’ve already eaten the top right one just as fruit. You can see that I let them get past what most people think is ripe. They have to be a dark orange and you can smell the pineapple without cutting them. That way the fruit is so sweet and delicious and doesn’t have that acidic bite most store bought have.

With this many and more coming, I’ll take one down to my parents this weekend for them and probably cut a couple up to freeze for putting in with strawberries for jam. Freezing the pineapple first helps reduce the effect of the enzymes that keep pineapple jam from jelling.

It’s also easy to take some out of the freezer for making a dish using pineapple.

 

[ironpony52]

I know, I know but in a pinch if you have a flour tortilla it makes a thin crust for a quick pizza at home. I have done it with olive oil, sauce and pepper jack cheese to satisfy the craving.
I was born and raised in NY so all pizza sucks now.

 

[lash]

I was born and raised in NY so all pizza sucks now.

Me too, but there is a true NY style pizza joint down here in our town that beats all those manufactured pizza chains all to hell. Huge proper NY style pizzas and killer Strombolis that are the best. Real fresh mozzarella cheese and not the filler crap used in most cheap places. The difference is real.

I may try the quick tortilla thing sometime.

 

[HPIguy]

So we did a science experiment the other night. Been wanting to try this for a while now. Took some of the brisket I smoked about a month ago, some provolone, and brioche buns and made brisket French dips. Used some demi-glace to make an au jus. So damned good!!

 

[Snuby642]

@HPIguy
I separate fat from the rest of pan drippings and freeze what's left for things like that .

I Texas crutch briskets and put a pan under them to finish.
Now I have to go look in freezer I might have saved a cap and some juju.

Thanks for the supper suggestion.

 

[Snuby642]

So eating handicapped wife wanted mashed potatoes for her supper, ok.
This editor is a genuine piece of shit

View attachment 8727390View attachment 8727388View attachment 8727389
.

Repost since tag editor seems better now?
Anyway wanted to add the links were hot Italian and added to the potato soup after a portion of plain was reserved.

Absolutely potato soup versions are way up on the comfort food list .

 

[oneshot86]

That pineapple was actually not a big one. Here’s a couple larger ones we picked on Monday.

View attachment 8734557

As to the preparation suggestions, I like them all, but I’m the only one at home that likes a Hawaiian style pizza.

We’ve already eaten the top right one just as fruit. You can see that I let them get past what most people think is ripe. They have to be a dark orange and you can smell the pineapple without cutting them. That way the fruit is so sweet and delicious and doesn’t have that acidic bite most store bought have.

With this many and more coming, I’ll take one down to my parents this weekend for them and probably cut a couple up to freeze for putting in with strawberries for jam. Freezing the pineapple first helps reduce the effect of the enzymes that keep pineapple jam from jelling.

It’s also easy to take some out of the freezer for making a dish using pineapple.

Two look perfect, the two where you can still see green could have cooked a couple more days. I waite, first for the color, then for the ants. Then, you know they are perfect.
Contrary to what people think, pineapple does not, I repeat, does not ripen more after it is picked, it starts to rot.
That's why pineapples, ripe, are up to 8 a piece and you can get greener ones for way cheaper.

Until I knew better, we had a produce market, we would buy flats of pineapples about that size for 1 a piece times how many on a flat, for unripe and up to 5 a piece times how many on a flat, for beautiful sweet smelling ripe.
Never buy cheap pineapples nor cheap bananas. Bananas are picked green and immediately loaded into containers that are charged with a gas, I forget which. If anything happens to the gas charge in the container, the bananas are sold off cheap because they won't ripen correctly.

 

[lash]

Two look perfect, the two where you can still see green could have cooked a couple more days. I waite, first for the color, then for the ants. Then, you know they are perfect.
Contrary to what people think, pineapple does not, I repeat, does not ripen more after it is picked, it starts to rot.
That's why pineapples, ripe, are up to 8 a piece and you can get greener ones for way cheaper.

Until I knew better, we had a produce market, we would buy flats of pineapples about that size for 1 a piece times how many on a flat, for unripe and up to 5 a piece times how many on a flat, for beautiful sweet smelling ripe.
Never buy cheap pineapples nor cheap bananas. Bananas are picked green and immediately loaded into containers that are charged with a gas, I forget which. If anything happens to the gas charge in the container, the bananas are sold off cheap because they won't ripen correctly.

You are totally correct about leaving them longer for a better ripening. However, for me it’s a balance of waiting longer and risking a coon, armadillo, opossum or rat will get there first or picking as shown and allowing to ripen. And yes, they do ripen a bit more if picked like I have them. It just needs to be in a cool and dry but lighted environment.

I have not grown nor sold commercially but have been growing pineapples for my and my friends consumption for over 20 years. So I’ve had some time to experiment. Mine are not picked green like the cheap commercial pineapples. The picture was taken the day they were picked.

One year I lost over 50% to animals. This year is better since a neighbor’s cat, while annoying a bit, is a true hunter and our property is like his personal hunting ground. That has reduced the number of fruit predators somewhat.

 

[Snuby642]

Doesn't Florida get freezes?
Or is there a certain threshold the plant can take?

 

[lash]

Doesn't Florida get freezes?
Or is there a certain threshold the plant can take?

My plants are partially protected at the edge of woods and we haven’t had a hard freeze here in many years. We are probably due for one. But pineapple is of the Bromeliaceae family and it’s harder foliage is more tolerant of extremes than many tropical/sub tropical plants.

We are probably due for a hard freeze one of these years. I’ll cross that bridge when or if it arrives.

 

[oneshot86]

You are totally correct about leaving them longer for a better ripening. However, for me it’s a balance of waiting longer and risking a coon, armadillo, opossum or rat will get there first or picking as shown and allowing to ripen. And yes, they do ripen a bit more if picked like I have them. It just needs to be in a cool and dry but lighted environment.

I have not grown nor sold commercially but have been growing pineapples for my and my friends consumption for over 20 years. So I’ve had some time to experiment. Mine are not picked green like the cheap commercial pineapples. The picture was taken the day they were picked.

One year I lost over 50% to animals. This year is better since a neighbor’s cat, while annoying a bit, is a true hunter and our property is like his personal hunting ground. That has reduced the number of fruit predators somewhat.

I understand the early pick vs loss. The rats do us in as well. It's a fun little hobby growing pineapples, we only have a few left and we kinda forgot about doing more. At one time I bet we had a good twenty growing in nursery pots.
Fun fact, when the ants show up, those baby's are perfect.

 

[lash]

I understand the early pick vs loss. The rats do us in as well. It's a fun little hobby growing pineapples, we only have a few left and we kinda forgot about doing more. At one time I bet we had a good twenty growing in nursery pots.
Fun fact, when the ants show up, those baby's are perfect.

I agree.