Picture Thread: What's For Dinner?

[Baz]

Originally Posted by biosurfer1

What's a good pulled pork slow cooker recipe? I love it and prefer to cook with a slow cooker while I'm at work but everytime it comes out just ok. Looking for better options to try.

Not sure what you're doing that makes it just come out "ok" but here's one version I found on YT that's similar to how I do it, except I don't do the onions.



When I take it out (after about 10 hours on low) I divide it in half, put one half in a tupperware and in the freezer...and the other half I shred and add BBQ sauce. I usually stick that in a tupperware and in the fridge so the flavours can meld. Of course I eat a couple spoon fulls right then and there to make sure it passes muster. Which it always does.

If you are making a sandwich....your choice of bread can make a huge impact on how much you enjoy it so keep that in mind. Same thing with your choice of BBQ sauce. Always use fresh baked that day bread. The garlic versions I made were really delicious, FWIW.

There's a million variations you can try but this has to be the easiest thing to make with pork there is.

[wdfifteen]

Originally Posted by biosurfer1

What's a good pulled pork slow cooker recipe? I love it and prefer to cook with a slow cooker while I'm at work but everytime it comes out just ok. Looking for better options to try.

Don’t ask my neighbor. She put an 8 pound pork butt in her slow cooker with a bottle of root beer an two bottles of Baby Rays bbq sauce. Not good. Not good at all.

I prefer to use lots of garlic and onion in the crock pot and do the final preparation on individual portions after it’s done.
Good meat just needs a little salt imho, maybe a touch of Emeri’s essence.
Or Add some bbq sauce to some of it for sandwiches ( Baz’s sandwich with the slaw looks amazing)
Or Toast a hoagie bun under the broiler, melt some provolone on it, pile with juicy pulled pork.
Or what we call “hot shot” open faced sandwiches around here. Lightly toast a slab of bread, layer on mashed potatoes, pulled pork, and the braising juice.

There are too many good things to do with slow cooked pork butt to commit it all to one thing in the pot.

[john70t]

Found a decent way to cook falafel:
Soak a 1:1 mix about half hour and add a little bit of Jiffy/Bisquick right before cooking.
I used a 9" wok with only a half cup or so of deep fry oil. Only a tiny bit of oil was actually absorbed.
The balls expanded but held together, fluffy light and crisp.


Layer of humus and sriracha are other essential ingredients.

[vash]

Roasted up a chicken. Tried a 24 hour buttermilk soak. The milk really Browns.

[Shaun @ Tru6]

Originally Posted by peteremsley

Gosh you guys make me hungry! What kind of scrooms, Shaun? Why so many?

They are hen of the woods Peter picked freshly out of a local forest. There are so many because there was so much steak. I could have done twice that amount of mushroom, they are actually slices of what looks like a shrub when growing.

[berettafan]

John I’ve found the wok to be such an efficient frying tool. Big fan.

[vash]

let me bring this thread back to earth with my favorite simple meal.

boom!

fried eggs, brown rice and some kimchee..

[vash]

How many of you all know what this is. To me; it’s Cantonese comfort food. Bittermelon and chicken in a black bean sauce.

I got the wok cooking down solid. I don’t panic anymore. . All about the veggies today.




A simple bokchoi soup.

[javadog]

I eat a lot of chicken with black beans, or anything with black beans (I love the damn things) but I've never tried bitter melon in it. My usual vegetables for a dish like that would be broccoli, onion and jalapeños.

Since you like black beans, you might look into Lao Gan Ma chili oil with black beans.

[vash]

Originally Posted by javadog

I eat a lot of chicken with black beans, or anything with black beans (I love the damn things) but I've never tried bitter melon in it. My usual vegetables for a dish like that would be broccoli, onion and jalapeños.

Since you like black beans, you might look into Lao Gan Ma chili oil with black beans.

Can you show me a jar? I’ll look for it.

[javadog]

It's the jar on the left. They also make a black bean sauce, but I like this one better. The jar on your right will become your favorite condiment. There's a couple different versions of it, fried chili crisps is the other. They seem to be about the same to me, so I use them interchangeably. I put the stuff in just about everything. There are peanuts scattered randomly through the chili crisps, you will learn to love those.

Lao Gan Ma is one of the better brands from China. Look for the grandmother on the label...

[vash]

Thanks J. I’ve seen that one.

[Baz]

Picked up a Butternut squash yesterday and will cook it later today Going to do it in the oven after cutting in half lengthwise.

Here's a lively how-to video on 4 different methods -

[Shaun @ Tru6]

In the spirit of Vash's Earth post, today's lunch was an egg, bacon, cheese sandwich on toasted kaiser roll with lots of butter and a little ketchup. Nellie's free range eggs and cob smoked local bacon made it a fantastic light lunch. Very messy with yolk going everywhere but so worth the few paper towels on hand.

[vash]

Please. Let me add some greens and roughage to your diets.

Stir fry time. Garlic chives w scrambled eggs. (Over brown rice - I finally cracked the cook code for this stuff)

[Shaun @ Tru6]

I have to look into vegetables someday. In fact I go to a real veggie market all the time and eat a ton of tofu but I'm not so great at cooking veggies with it. True story.

[Baz]

Last night's Butternut Squash......

[TimT]

My pizza game is getting much better, 00 flour, San Marzanos, Fresh Mozz ( dried a little so it doesn't release its moisture while the 'za cooks) and Basil... cooked at around 800F... really really good..






I started Sundays dinner yesterday, tossed a bunch of pork cheeks in the bath... 48 hours sous vide..

[vash]

Nice! Pork cheeks! Super rich pork.

[Shaun @ Tru6]

Originally Posted by Baz

Last night's Butternut Squash......

You inspired me Baz. Left it whole, about an hour and a half at 350F. I just scooped some butter, scooped out some squash, sprinkled some salt and it was a heaven! I had forgotten how simple and wonderful butternut squash can be, bursting with flavor, made creamy with the butter. Thanks!