Welcome home, fellow Gator.

The Gator Nation's oldest and most active insider community
Join today!

Outside the dugout: What's cooking?

Discussion in 'Diamond Gators' started by GatorLurker, Jul 28, 2016.

Page 230 of 353
  1. Nov 12, 2021 #4581
    GatorLurker

    GatorLurker GC Hall of Fame

    8,706
    3,666
    2,843
    Apr 8, 2007
    Chopped salad tonight. Everything chopped and dressing (red onion, olive oil, red wine vinegar, water, salt and pepper) made, but I won't put them together until just before eating.
     
    • Like Like x 1
    • Winner Winner x 1
  2. Nov 12, 2021 #4582
    74nole

    74nole GC Hall of Fame

    6,980
    3,437
    3,018
    Apr 9, 2007
    Marianna, Fl
    Lurk—

    You forgot to list the chopped bacon ;)
     
    • Wish I would have said that Wish I would have said that x 1
  3. Nov 12, 2021 #4583
    Bazza

    Bazza Moderator

    36,074
    13,696
    3,803
    Jan 2, 2009
    New Smyrna Beach
    And Feta cheese! :emoji_goat:
     
    • Agree Agree x 1
  4. Nov 12, 2021 #4584
    GatorLurker

    GatorLurker GC Hall of Fame

    8,706
    3,666
    2,843
    Apr 8, 2007
    My wife added some Kentucky smoked ham. Not bacon, but close.
     
    • Winner Winner x 1
    • Creative Creative x 1
  5. Nov 12, 2021 #4585
    BA69MA72

    BA69MA72 GC Legend

    666
    199
    1,853
    Apr 8, 2007
    Flavor or texture? Crispy bacon yes!
     
  6. Nov 12, 2021 #4586
    GatorLurker

    GatorLurker GC Hall of Fame

    8,706
    3,666
    2,843
    Apr 8, 2007
    Flavor.

    If we wanted texture we could have used Bacos.
     
    • Like Like x 2
  7. Nov 13, 2021 #4587
    GatorLurker

    GatorLurker GC Hall of Fame

    8,706
    3,666
    2,843
    Apr 8, 2007
    My wife will be making risotto with asparagus tonight (she is the master of risotto and I bow before her mastery). This afternoon I smoked a chicken plus a chicken leg quarter for future use in enchiladas and chicken salad. The smokiness adds a whole lot in both things.

    And I have been able to do what I thought was impossible: Smoke chicken low and slow and yet have crispy skin. I crank up the temperature in the middle of the cook from 240 to 250 F to near 300 F and then bring it back down. Chicken doesn't need to be cooked low and slow, but by doing that it helps with getting a smoke flavor and keeping it juicy. But without some time at higher temperatures the skin is never right.

    I suppose I could do a finish under the broiler instead.
     
  8. Nov 13, 2021 #4588
    GatorLurker

    GatorLurker GC Hall of Fame

    8,706
    3,666
    2,843
    Apr 8, 2007
    Smelling the smoked chicken in my kitchen is driving me crazy.
     
    • Like Like x 1
  9. Nov 13, 2021 #4589
    Bazza

    Bazza Moderator

    36,074
    13,696
    3,803
    Jan 2, 2009
    New Smyrna Beach
    Chicken is an interesting flavor, isn't it? There are times when I'm over it and need a break - but I always end up coming back! When it's cooked right - there's nothing like it!

    I just finished up some chicken veggie soup and have enough BBQ chicken for one more sandwich and then I'm done for a bit.

    It's almost turkey season anyway so I guess that's next.

    Yesterday on my way home from errands I stopped at Pappas Drive-In and got a Famous burger - all the way - no cheese. Oh man.......so good......:p
     
    • Like Like x 1
  10. Nov 13, 2021 #4590
    74nole

    74nole GC Hall of Fame

    6,980
    3,437
    3,018
    Apr 9, 2007
    Marianna, Fl
    Baz—

    We use Ms. Jan’s Mama’s recipe for our Thanksgiving and Christmas cornbread dressing-it’s the same as my Mama’s except Jan’s Mama pressure cooked a hen-deboned and chipped it up into the dressing-and use the broth from pressure cooking the hen in the dressing-so moist and so good!
     
    • Friendly Friendly x 1
  11. Nov 13, 2021 #4591
    Bazza

    Bazza Moderator

    36,074
    13,696
    3,803
    Jan 2, 2009
    New Smyrna Beach

    Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm.........that's sounds heavenly, Bill!

    My compliments to Ms. Jan and Mama! ;)
     
    • Winner Winner x 1
  12. Nov 14, 2021 #4592
    gtj31

    gtj31 GC Hall of Fame

    8,719
    548
    708
    Apr 8, 2007
    London, United Kingdom
    Since you all use onions in your cooking, I thought you might enjoy this read regarding “the true onion constant”!

    The address is not working for some reason.

    medium.com/@drspoulsen/a-solution-to-the-onion-problem-of-j-kenji-lopez
     
    Last edited: Nov 14, 2021
  13. Nov 14, 2021 #4593
    74nole

    74nole GC Hall of Fame

    6,980
    3,437
    3,018
    Apr 9, 2007
    Marianna, Fl
    @gtj31 - all I see is a blank square….
     
    • Agree Agree x 1
  14. Nov 14, 2021 #4594
    gtj31

    gtj31 GC Hall of Fame

    8,719
    548
    708
    Apr 8, 2007
    London, United Kingdom
    I can’t get the link to work so I typed it in. You will have to copy it and paste it into your browser.

    To be fair, our resident professor of engineering @GatorLurker will appreciate it the most…
     
    • Funny Funny x 1
  15. Nov 14, 2021 #4595
    Bazza

    Bazza Moderator

    36,074
    13,696
    3,803
    Jan 2, 2009
    New Smyrna Beach
    Ribs!
     
  16. Nov 14, 2021 #4596
    74nole

    74nole GC Hall of Fame

    6,980
    3,437
    3,018
    Apr 9, 2007
    Marianna, Fl
    Our tonight’s supper is some of Ms. Jan’s best work- she has taken a family size tray of beef tips and after searing she added her homemade soup blend mix. Seasoned with salt, pepper, season-all salt, one large bottle of V-8 juice, and your choice hot sauce.

    Jalapeño cornbread will be on hand.

    Ice cold longnecks and chilled wine are available on the back porch.

    Life is good in Gator Nation!
     
    • Like Like x 1
  17. Nov 15, 2021 #4597
    GatorLurker

    GatorLurker GC Hall of Fame

    8,706
    3,666
    2,843
    Apr 8, 2007
    I got a 404. Intrigued.

    My best guess is that the "onion constant" is about 2*pi: the amount you need to multiply the time to caramelize in a recipe.
     
  18. Nov 15, 2021 #4598
    GatorLurker

    GatorLurker GC Hall of Fame

    8,706
    3,666
    2,843
    Apr 8, 2007
    Yesterday my wife made an okra and tomato stew and I made the rice to go with it.

    Today my wife had a crown prep so she wanted won ton soup so we are having Chinese take-out. I hope she is going to Yummy House.

    There used to be a place just off of NW 13th Street and just south of NW 23rd Ave that was excellent for take-out. Sit down dining was rustic at best.
     
    • Like Like x 1
  19. Nov 15, 2021 #4599
    GatorLurker

    GatorLurker GC Hall of Fame

    8,706
    3,666
    2,843
    Apr 8, 2007
    Do you hunt wild turkey @74nole?
     
    • Like Like x 1
  20. Nov 15, 2021 #4600
    74nole

    74nole GC Hall of Fame

    6,980
    3,437
    3,018
    Apr 9, 2007
    Marianna, Fl
    Off and on I have been able to Lurk-to me at least, in Florida the best turkey season is Spring Gobbler season and unfortunately that clashes with that other spring sport that is popular at our house. So it is enjoyable when my schedule fits but it is secondary.

    Of course it goes without saying that the 101 proof Wild Turkey is a different animal.;)
     
    Last edited: Nov 15, 2021
    • Funny Funny x 1
Page 230 of 353