The Cooking Thread

37,969 posts 246 reps Joined Nov 2009

Thu, Feb 1, 2018 1:41 PM

This will be a catch-all thread for sharing recipes, cooking methods, etc, when a new thread isn't warranted.I've been using my sous vide a lot more recently. I did a boneless pork chop and round steak this week. The pork chop was great (1 hour at 137.5, finished in cast iron skillet), the round steak was okay, but that's more a function of the cut than the method, I think. I'm going to experiment longer cooking times with the remaining 4 portions of round steak we have left.

We did asparagus for 10 minutes at 180 at it turned out great.

Last week I did a pork shoulder for 24 hours and finished in the oven, it was incredible. And as I try to remember everything I've cooked recently, and for how long and at what temperature, I realize I need to start writing this shit down.

What good stuff have you cooked recently?

Ironman92 Administrator

56,729 posts 164 reps Joined Nov 2009

Thu, Feb 1, 2018 1:59 PM

Wife made a delicious Stromboli Tuesday night for dinner. Dipped in marinara sauce and she made the Cheddar Bay biscuits (Red Lobster) to go with it. They were on point.

QuakerOats Senior Member

11,701 posts 66 reps Joined Nov 2009

Thu, Feb 1, 2018 2:03 PM

I marinated a flank steak in my 'standard' -- red wine / soy / ginger - for over 24 hours, and then charcoal grilled it to rare/medium rare ........sliced thin at a steep angle across the grain ----- always wonderful. Had leftovers which I used to make philly cheese sandwiches on hoagie buns with sauteed green peppers and onions, smothered in melted mozzarella.

Working on various app's for the super bowl, not sure of the menu yet.

iclfan2 Reppin' the 330/216/843

9,465 posts 98 reps Joined Nov 2009

Thu, Feb 1, 2018 2:04 PM

Haven't been able to make anything good recently, but interested in more about the sous vide. I like the idea of not having to baby sit it. I plan on smoking soon but mostly do Pork Butt and ribs. Really wish I could figure out how to make wings crispy in the oven/ smoker. I've made some decent ones, but never "great".

The most interested thing I am in is the cucumber lemonade recipe someone posted on here for alcoholic drinks this summer at the pool.

justincredible Honorable Admin

37,969 posts 246 reps Joined Nov 2009

Thu, Feb 1, 2018 2:05 PM

posted by Ironman92
Wife made a delicious Stromboli Tuesday night for dinner. Dipped in marinara sauce and she made the Cheddar Bay biscuits (Red Lobster) to go with it. They were on point.

We'll buy a dough ball from Dewey's Pizza and make stromboli with peperoni, provolone, and banana peppers. It's so damn good.

Fab4Runner Tits McGee

6,997 posts 64 reps Joined Nov 2009

Thu, Feb 1, 2018 3:19 PM

I've not made anything exciting lately, but I am doing my favorite mac and cheese for the Super Bowl, and I'm also considering a chocolate cake with salted caramel filling.

My husband made a bunch of chicken in the slow cooker and then shredded it. It turned out to be wayyyy more than he intended. I seasoned some of it with cumin and chili powder and used it to make a taco skillet with black beans, salsa and chipotles in adobo sauce. Served it with avocado, cheese, limes, sour cream, etc. He enjoyed it.

Automatik Senior Member

15,737 posts 98 reps Joined Nov 2009

Thu, Feb 1, 2018 3:25 PM

Made poke last week, standard "Hawaiian recipe"

Didn't realize sashimi grade ahi was so much, $40/lb. OUCH.

Roasting a brisket for the SB as I mentioned in the other thread. Unfortuantely smoking is not an option. I'm still trying to pin down the right recipe to go with.

Commander of Awesome Senior Pwner

24,621 posts 244 reps Joined May 2010

Thu, Feb 1, 2018 3:36 PM

Slow cooker Chili on Sunday, using turkey and 4 different types of peppers. Started it at ~10 am and ate 6. Made the house smell great as well.

QuakerOats Senior Member

11,701 posts 66 reps Joined Nov 2009

Thu, Feb 1, 2018 3:59 PM

Forgot; went to Pittsburgh last weekend to hit some breweries and stopped at Wholey's in the strip district and picked up some outstanding halibut ...............grilled it with a sauce of white wine / butter/ lemon / pepper. Fabulous, but easy with a great resource like halibut.

Ironman92 Administrator

56,729 posts 164 reps Joined Nov 2009

Thu, Feb 1, 2018 5:14 PM

posted by justincredible
We'll buy a dough ball from Dewey's Pizza and make stromboli with peperoni, provolone, and banana peppers. It's so damn good.

She does her own dough and lets it rise all day long. They rise and expand like crazy. Uses one with pepperoni, onions, mushrooms, a few different cheeses and some peppers. The other one pepperoni, capicola ham, and Steve Evans sausage cut up pretty fine...some cheese and about 25 minutesin the oven and use a pizza cutter to make strips about and inch wide and about 6 inches long. Best if set up for about 15 minutes. They heat up great too.

Belly35 Elderly Intellectual

10,015 posts 56 reps Joined Nov 2009

Thu, Feb 1, 2018 5:32 PM

I've been playing around with our new gas stove w/ the iron grill. Been doing flat iron fish, steak and veg ... Love the simplicity. Ok clean up a little much but the love of great favors and tenderness is worth the extra cleanup.

justincredible Honorable Admin

37,969 posts 246 reps Joined Nov 2009

Thu, Feb 1, 2018 7:23 PM

posted by Ironman92
She does her own dough and lets it rise all day long. They rise and expand like crazy. Uses one with pepperoni, onions, mushrooms, a few different cheeses and some peppers. The other one pepperoni, capicola ham, and Steve Evans sausage cut up pretty fine...some cheese and about 25 minutesin the oven and use a pizza cutter to make strips about and inch wide and about 6 inches long. Best if set up for about 15 minutes. They heat up great too.

I think we pay $3.50 for the dough ball. I'm curious to check out a recipe and see if it would be worth it to make my own. If I could make a few at a time and freeze them it would be worth my while as the pizza place is kinda out of the way for us now.

superman Senior Member

4,377 posts 71 reps Joined Nov 2009

Thu, Feb 1, 2018 8:01 PM

I grilled New York Strip 3 times last week. Hope that helps.

Ironman92 Administrator

56,729 posts 164 reps Joined Nov 2009

Thu, Feb 1, 2018 8:13 PM

posted by justincredible
I think we pay $3.50 for the dough ball. I'm curious to check out a recipe and see if it would be worth it to make my own. If I could make a few at a time and freeze them it would be worth my while as the pizza place is kinda out of the way for us now.

She’s also done the frozen yeast rolls from the store and they do exactly the same and IMO are just as good as the homemade. Comes in package of 3 or 4 but 2 are enough to feed 4 people.

iclfan2 Reppin' the 330/216/843

9,465 posts 98 reps Joined Nov 2009

Thu, Feb 1, 2018 8:17 PM

posted by Ironman92
She does her own dough and lets it rise all day long. They rise and expand like crazy. Uses one with pepperoni, onions, mushrooms, a few different cheeses and some peppers. The other one pepperoni, capicola ham, and Steve Evans sausage cut up pretty fine...some cheese and about 25 minutesin the oven and use a pizza cutter to make strips about and inch wide and about 6 inches long. Best if set up for about 15 minutes. They heat up great too.

Link, recipe?

justincredible Honorable Admin

37,969 posts 246 reps Joined Nov 2009

Thu, Feb 1, 2018 8:25 PM

posted by superman
I grilled New York Strip 3 times last week. Hope that helps.

We're going to The Precinct in two weeks for my birthday/Valentine's day, I always get the New York strip. I'm counting down the days.

justincredible Honorable Admin

37,969 posts 246 reps Joined Nov 2009

Thu, Feb 1, 2018 8:26 PM

posted by Ironman92
She’s also done the frozen yeast rolls from the store and they do exactly the same and IMO are just as good as the homemade. Comes in package of 3 or 4 but 2 are enough to feed 4 people.

I'll see if I can find them at the store this weekend.

Ironman92 Administrator

56,729 posts 164 reps Joined Nov 2009

Thu, Feb 1, 2018 8:53 PM

posted by iclfan2
Link, recipe?

Sorry, bit of a fail on my finding the dough recipe but slices dough in half on a large cookie sheet and fills it with toppings and folds back over. Cooks it on 400 until desired looks. Does not put sauce in but uses a marinara, warms it up and uses as a dipping sauce.

Devils Advocate Brudda o da bomber

4,899 posts 99 reps Joined Nov 2009

Thu, Feb 1, 2018 9:46 PM

posted by justincredible
I think we pay $3.50 for the dough ball. I'm curious to check out a recipe and see if it would be worth it to make my own. If I could make a few at a time and freeze them it would be worth my while as the pizza place is kinda out of the way for us now.

I use this Pilsbury stuff

Ther.e is a pizza dough variation with a yeast mix. the cinnamon rolls aint bad either. Costs about 3 bucks

Zunardo Senior Member

815 posts 15 reps Joined Nov 2010

Fri, Feb 2, 2018 3:09 PM

I tried my hand at home-made pizza a few weeks ago, including making the sauce. I liked the texture of the sauce, but I didn't put enough effort into seasoning it properly, so may need to try it a few more times.

Been reading up on making pizza sauce and what cheese and pepperoni. Had no idea the bags of shredded mozzarella had higher moisture content, so I tried an aged provolone sliced at the deli. Great stuff. Found a stick pepperoni, can't remember the brand, but recommended by several sources because of the way it curls and cups when baked.

After making two pizzas, my findings were as follows: not too bad, but WAY too much work involved, lol. The worst was trying to slice the pepperoni thin enough. We don't have many sharp knives in the house, which is a good thing for me when Mrs. Zunardo gets ticked off at me.

OSH Kosh B'Gosh

4,424 posts 18 reps Joined Nov 2009

Sun, Feb 4, 2018 12:41 PM

Made a white chicken chili, my specialty last week. Spiciest I've made it to try and induce our third...no luck. It worked on our first.

Will be making some bourbon caramel cheesecake bites this afternoon. I'm pretty excited about that.

The Cooking Thread

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