What are you cooking?

[MikeimusPrime]

Made vegetarian meatloaf, and mashed cauliflower and potatoes.

Boiled the potatoes and cauliflower with some rosemary sprigs, and also melted the butter, sour cream and soy milk (didn’t have milk or cream) with some rosemary and garlic powder. Then covered them with parmesan, green onions and cilantro and baked for 15 minutes.

They were fantastic. Still trying to get the texture right on these, but they flavor is there. And they’re better for the diabetics in the house than straight mashed potatoes.

I had never made a meatloaf before, veggie or otherwise, and it shows. It wasn’t so much a meat loaf as a meat mash. Haha.

Still tasty. Probably needed to cook longer. Also, next time cutting down the maple syrup in the glaze. Just a bit too sweet.

Also made a leftover chili the other day, with some of the lentil and rice filling I used for tacos. It was good, but missing a little freshness. Could have benefited from some fresh salsa or green onions on top.

[dscheidt]

@whswhs

@RogerBW

it’s not one of the British standard food animals, which not counting fish would be beef pork lamb chicken turkey

That’s what we have in the US too. I’d like to find a place that sells rabbit; I haven’t had that in years.

Rabbit turns up at farmer’s markets pretty often, at least in states that have reasonably liberal restrictions on who can run a small slaughter house. It’s also available commercially, any butcher can get it for you. (well, maybe not right now…)

(Amusing frozen rabbit story: a girlfriend was horrified to find two packages in my freezer, labeled “Flopsy” and “Mopsy”. Just one reason she’s an ex-girlfriend.)

[whswhs]

@dscheidt

(Amusing frozen rabbit story: a girlfriend was horrified to find two packages in my freezer, labeled “Flopsy” and “Mopsy”. Just one reason she’s an ex-girlfriend.)

I’m remembering the fantasy novel I read long ago whose protagonist works at a fast food chain that specializes in cooked rabbit. They’re called Thumper’s.

[Captbnut]

830am. Pork shoulder has gone in the smoker. #advantagesoflockdown

[Captbnut]

10 hours later. Resting, pulling and eating to go

[Captbnut]

So, so good. Plenty of firewood left

[pillbox]

Looks great! Now I gotta convince my father in law to get his smoker out (please don’t tell the authorities that I don’t have my own smoker, here in “one of” the world’s BBQ capitals)

[Captbnut]

I thought Kansas claimed to be the capital?

[pillbox]

Kansas City is the capital… But there are always pretenders.

[Captbnut]

I’d love to have genuine Kansas City barbecue. We had food in the Polite Pig in Disney Springs last summer which was great, but the real thing must be insane.

https://www.hangfiresouthernkitchen.com/

These guys are near us and have won loads of UK awards and had a TV series. Used their recipes today.

We’ve only used Artoo 3 or 4 times. It’s hard to find a day to stay home and tend the fire. I need to find a source of cherry wood as well.

Today has used up about a quarter of the log pile. If quarantine lasts much longer I think we can have another go.

[whswhs]

@pillbox

Kansas City is the capital… But there are always pretenders.

Is that Kansas City, Kansas, or its big brother, Kansas City, Missouri?

[pillbox]

You’ll find excellent options on either side of the line!

i have two favorites; one here in Shawnee (Blind Box BBQ) and one in Gladstone (Smokehouse).

[yashima]

Traveling is out right now, but that doesn’t mean we cannot have some nice antipasti… right?

For the main course I made my favorite (and only) mushroom risotto (with just your basic everyday mushrooms and a few dried porcini)

[Shakyjk]

I work at a butcher/fishmongers, and figured I should start investigating some of the interesting opportunities that brings.
Got myself a hanger steak this week, and it has been absolutely delicious.
Made a straightforward pan fried steak (a little rarer than I normally would) on monday, with wild garlic oil and some rosemary and thyme from my garden.
Tonight I went the slow cook route and marinated the beef overnight in soy sauce, garlic, ginger, chilli, rice vinegar and honey; then chucked it in the slow cooker today, some rice and steamed purple sprouting broccoli, pak choi and spring onions.
Not sure I got the balance perfect, it was still quite salty from the soy but it still tasted good

Still have another piece left for a big steak and onion ciabatta sandwich tomorrow

[Shakyjk]

Have to say, if you get the chance to give that cut a try, take it.
Bought my friend a couple of 8oz sirloin steaks on the same order - while about a kilogram of the hanger steak was just over half the price of those 2 together.
The colour and flavour of that steak is awesome. So much flavour! And I’m getting 3 healthy sized delicious dinners out of it all.

[whswhs]

My plan for tonight is to make what I call “turkey thigh pot roast.” I’ve previously boiled four turkey thighs for several hours, until the meat started to fall off the bone, and saved the meat and the broth separately. I’m going to cut up sweet potato, carrot, red onion, and celery in big chunks and immerse them in the broth, in which I’ll cook them for half an hour or so, with black pepper and a couple of my new bay leaves. Then I’ll put four chunks of turkey thigh meat on top, each being about half the meat from a thigh, and heat them for maybe another ten or fifteen minutes. This produces an effect comparable to pot roast (since the thigh meat is dark and savory).

[Gus]

@whswhs

my new bay leaves

Hurrah! One weight off my mind.

@Shakyjk

if you get the chance to give that cut a try, take it.

I second that.

[Shakyjk]

Last I go on about it, but the weather was too good to not barbecue the last of that hanger steak. Steamed the rest of that purple broccoli and a quick potato salad to go with it, plus a wee glass of wine and some sun. Can’t complain, life is good

[Captbnut]

Crumbs that looks good

[GeeBizzle]

My jealously knows no bounds.