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Started By
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What are yall cooking today on this beautiful day?
Posted on 11/3/19 at 12:37 pm
Posted on 11/3/19 at 12:37 pm
I started out the morning cooking some pork routee. Wife cooked some white beans. The pot is cleaned and about to start the first cook of some gratons!
11
Posted on 11/3/19 at 1:20 pm to tke_swamprat
Beef stew.
Posted on 11/3/19 at 1:25 pm to tke_swamprat
Made a huge venison chili.
Posted on 11/3/19 at 1:29 pm to tke_swamprat
Red beans and rice.
Posted on 11/3/19 at 1:40 pm to tke_swamprat
Meatball stew. I tried to do it a few months back, got pulled away and ended up turning the meatballs into charcoal. Which was fine because the recipe sucked. Hoping this will turn out better
Posted on 11/3/19 at 1:41 pm to timbo
Smoking ribs. Trying to make sure my new Weber kettle works...
Posted on 11/3/19 at 2:18 pm to tke_swamprat
Tomato basil soup and later, Piñata Chicken Wings.
Posted on 11/3/19 at 2:32 pm to tke_swamprat
Think I'm gonna do some spaghetti carbonara. Anyone have a preferred method?
Posted on 11/3/19 at 2:49 pm to tke_swamprat
Rack of ribs and a small pork shoulder out on the smoker. Baked potato , green beans, cornbread inside.
Posted on 11/3/19 at 2:55 pm to upgrayedd
Mix the egg yolk in off the heat and stir well with the cheese. Maybe a couple tablespoons of the pasta water to just emulsify. If you don’t have pancetta or guanchale bacon works good but I like prosciutto. A lot of black pepper.
My absolute favorite pasta dish.
I’m making chicken feet stock.
Here’s a good one
My absolute favorite pasta dish.
I’m making chicken feet stock.
Here’s a good one
This post was edited on 11/3/19 at 2:59 pm
Posted on 11/3/19 at 3:13 pm to tke_swamprat
Did a chicken tortilla soup and sweet potato coconut curry soup as well this morning, done by 9
Posted on 11/3/19 at 3:38 pm to Martini
Posted on 11/3/19 at 4:04 pm to Martini
How do you make chicken feet stock. and what is it used for?
Posted on 11/3/19 at 4:11 pm to hobotiger
quote:
Did a chicken tortilla soup
Recipe?
Posted on 11/3/19 at 4:23 pm to tke_swamprat
I didn't really want to make gumbo today because I made some last weekend, but my son brought over a huge farm chicken yesterday and requested gumbo for today. What's a mother to do? Make gumbo.
Posted on 11/3/19 at 5:11 pm to Darla Hood
Did some stuffed bell peppers
Posted on 11/3/19 at 5:35 pm to tke_swamprat
Fried cheese sticks and shramps
Posted on 11/3/19 at 5:43 pm to tke_swamprat
Made a chicken and sausage gumbo. Best one I've made so far by a mile.
What I changed:
1. Cooked bone-in chicken thighs in some bacon grease from bacon I cooked that morning. Set aside the chicken, strained the grease but left the fond in the dutch oven.
2. Added duck fat to the left over bacon/chicken grease, then made my roux in the microwave. First time I've tried it, and came out perfect.
3. Sweated the trinity to get some moisture out to scrape up all the fond before adding the roux.
3. Didn't add the andouille until the gumbo was simmering about 30 minutes. Didn't add the chicken back in until the last 30. That did worlds for the texture of both meats.
Everything else was the usual, although added less than a tbsp of roasted chicken better than bouillon in there as well as the "salt" when it came time to adjust seasoning.
What I changed:
1. Cooked bone-in chicken thighs in some bacon grease from bacon I cooked that morning. Set aside the chicken, strained the grease but left the fond in the dutch oven.
2. Added duck fat to the left over bacon/chicken grease, then made my roux in the microwave. First time I've tried it, and came out perfect.
3. Sweated the trinity to get some moisture out to scrape up all the fond before adding the roux.
3. Didn't add the andouille until the gumbo was simmering about 30 minutes. Didn't add the chicken back in until the last 30. That did worlds for the texture of both meats.
Everything else was the usual, although added less than a tbsp of roasted chicken better than bouillon in there as well as the "salt" when it came time to adjust seasoning.
Posted on 11/3/19 at 6:35 pm to keoki010
Roasted an hour
Simmer 3-4 hours
Makes a nice gelatin Demi glacé.
I’ll let it sit in fridge then skim schmaltz in the morning and use it for something else. I’ll use the Demi glacé for anything that I want a concentrated flavor.
ETA: that was five bucks worth of chicken feet. Lot of gelatin in them.
This post was edited on 11/3/19 at 6:40 pm
Posted on 11/3/19 at 10:38 pm to Martini
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