Cooking a Good Everything Else
Thought I'd take El D's advice and create another thread for cooking discussion, as steak is wonderful, but pork, meatba
Where y'at
Needs more corn, taters, and yummy little critters!
Damn! That looks great!
haha I had about 50 half-ears of corn left over at the end of the party. Peeled 2 pounds tails which I vacuum sealed and saved the corn, taters, and sausage to make some chowder tonight
predicting the chowder is better than the initial boil
No need to imagine
told you so Tom
Jack might need to invite us for a tasting weekend to see if we could reach a consensus.
Where you sourcing mud bugs this time of year? Most of ours come from the Gulf of America. 😆
Here in TX we generally adhere to only eat during months containing an 'R' although that seems to be getting pushed back a bit due to warmer Falls and cooler Springs.
Flown from LA
Recently got a whole beef tenderloin from Costco on sale, trimmed it and made 8 steaks (not pictured) for a group dinner off site with my sous vide circulator that were fabulous, seasoned with kinders “the blend” (salt pepper garlic) and 130F for 2 hours, seared in pans.
Today pulled the tenderloin tips out of the freezer and made serious eats recipe beef stroganoff, as written. Very good recipe, and will make again!
looks amazing, will have to give that one a try
fish tacos, spouse pickled red cabbage and radish, whipped up some creama with mayo and sambal, avacado and Valentina black to finish
As Steve Earle sings in Telephone Road,
“Back in Lafayette”.
Didn’t have a good picture of it plated the but the ratio of corn, potato and link is like one small link, ear of corn and two small potatoes per 3lbs of crawfish.
This is some pictures from Turtles very close to the I-10 Atchafalaya Basin Bridge with about the right ratio.
Hell yeah!
in the immortal words of The Cars: laissez les bons temps rouler
In the immortal words of Justin Townes Earle, "Bam!"
Too soon?
I wouldn't even mention this otherwise, but since Da_Nit posted the pics I can be nitty: take two of them little taters out of that pic and the entire series of pictures is orgasmic! Jesus Christ!
_nit, if you're still in the general area this coming saturday and have not quite got your fill, the 7th annual mud bug boil off will be happening in downtown thibodaux at the fraternal order of police lodge #52
pickled cabbage and radish, great idea to add to the toolbox! I find basic radishes boring, seems like it'd work well to counter fatty meats
I've had to take a break from tacos as it turns out eating lard-heavy tacos multiple times a week might add a bit to the waistline!
frying tortillas in lard = crazy delicious
Luckily I managed to bang out a 2 hour hiking trip for the start of camping season and have a pork shoulder in the freezer. Going to try the serious eats carnitas recipe.
Great post da_nit
pickled cabbage and radish, great idea to add to the toolbox! I find basic radishes boring, seems like it'd work well to counter fatty meatsI've had to take a break from tacos as it turns out eating lard-heavy tacos multiple times a week might add a bit to the waistline!frying tortillas in lard = crazy deliciousLuckily I managed to bang out a 2 hour hiking trip for the start of
ah yes pork fried in lard is a good way to watch the waistline
_nit, if you're still in the general area this coming saturday and have not quite got your fill, the 7th annual mud bug boil off will be happening in downtown thibodaux at the fraternal order of police lodge #52
I’ll be about 45 minutes southeast of Thibodaux.
i've posted amos moses several times before
jerry reed appears to be criminally under-recognized
pickled cabbage and radish, great idea to add to the toolbox! I find basic radishes boring, seems like it'd work well to counter fatty meatsI've had to take a break from tacos as it turns out eating lard-heavy tacos multiple times a week might add a bit to the waistline!frying tortillas in lard = crazy deliciousLuckily I managed to bang out a 2 hour hiking trip for the start of
The pork chili verde from The Food Lab is my current favorite use of pork shoulder.
