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Posted: 3/19/2021 7:29:32 AM EDT
[Last Edit: TxRabbitBane]
[#1]
Quote HistoryOriginally Posted By gaizkaeta: When I started making chili oil, I'd jam it out in 15 mins but I've learned to slow down the process, really let flavors come through slowly. This one take about an hour with the simmering of the garlic, then the fresh chiles, then the dried chilies and other ingredients. Here we have 2 full garlic heads, dry Thai chilies, fresh red jalapeos, dried Szechuan peppercorns, a touch of sugar, soy sauce and toasted sesame oil. https://www.ar15.com/media/mediaFiles/82023/20210314_141620_jpg-1865654.JPG https://www.ar15.com/media/mediaFiles/82023/20210314_143248_jpg-1865656.JPG https://www.ar15.com/media/mediaFiles/82023/20210314_143404_jpg-1865657.JPG https://www.ar15.com/media/mediaFiles/82023/20210314_150716_jpg-1865659.JPG https://www.ar15.com/media/mediaFiles/82023/20210314_150727_jpg-1865666.JPG https://www.ar15.com/media/mediaFiles/82023/20210314_152819_jpg-1865668.JPG https://www.ar15.com/media/mediaFiles/82023/20210314_152830_jpg-1865669.JPG I have two jars of homemade chili oil in the ‘fridge right now. My ingredients aren’t quite the same, but yours looks excellent. |
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Posted: 3/19/2021 12:27:45 PM EDT
[#2]
@TxRabbitBane
Does storing them in fridge keep it longer? I've never done that, just in cool dark spot, like back of the cabinet. Of course we go through it pretty fast but still, fridge storing is intriguing. |
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Posted: 3/19/2021 12:30:42 PM EDT
[#3]
Quote HistoryOriginally Posted By gaizkaeta: @TxRabbitBane Does storing them in fridge keep it longer? I've never done that, just in cool dark spot, like back of the cabinet. Of course we go through it pretty fast but still, fridge storing is intriguing. My belief is that it keeps the oil from going rancid for longer (not that it lasts that long), and helps preserve the flavors. I always refrigerate infused oils. |
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Posted: 3/19/2021 12:32:48 PM EDT
[#4]
Bought some more Tilpi.....ah nevermind.
 Bought some nice size Prawns. Did an easy and quick garlic, chili flakes, thyme and oregano marinade. Grilled and served over Arugula.  Attached File Attached File Attached File |
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Posted: 3/19/2021 12:34:30 PM EDT
[#5]
Quote HistoryOriginally Posted By TxRabbitBane: My belief is that it keeps the oil from going rancid for longer (not that it lasts that long), and helps preserve the flavors. I always refrigerate infused oils. Thanks! |
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Posted: 3/19/2021 3:35:39 PM EDT
[#6]
Quote HistoryOriginally Posted By raven: Waygu is the American imitation of Kobe beef. Waygu's expensive, but it's not insane-expensive like Kobe. It sounds like you had Kobe. Quote HistoryOriginally Posted By raven: Originally Posted By 4xDawn: Originally Posted By raven: Costco had a ton of Waygu at $8/lb last time I was there. They do have American waygu, and I actually picked up American Waygu corned beef for St Patricks day from Costco at about 8.00#. I'll let you know how that comes out Wednesday!  This was Japanese, and a really top type of grade. Speciality stores import them. https://cdn.shopify.com/s/files/1/0012/4328/3505/products/A5TakamoriRibeyeSteak_400x.png?v=1598991675 The marbling looks like that, and after a hard sear on both sides for 90 seconds, there is SO much rendered fat, it's crazy. Educate yourself before telling someone they are wrong.  https://en.wikipedia.org/wiki/Wagyu |
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Posted: 3/20/2021 9:55:07 AM EDT
[#7]
Quote HistoryOriginally Posted By gaizkaeta: Bought some more Tilpi.....ah nevermind. Bought some nice size Prawns. Did an easy and quick garlic, chili flakes, thyme and oregano marinade. Grilled and served over Arugula. https://www.ar15.com/media/mediaFiles/82023/20200609_164234_jpg-1871608.JPG https://www.ar15.com/media/mediaFiles/82023/20200609_165902_jpg-1871611.JPG https://www.ar15.com/media/mediaFiles/82023/20200609_170301_jpg-1871612.JPG 
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Posted: 3/20/2021 9:56:38 AM EDT
[#8]
Today's repast shall be something "Mediterranean"...
Chicken souvlaki on pita with tzatziki dressing Hummus Greek salad |
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Posted: 3/20/2021 11:37:16 AM EDT
[#9]
Made some Shu Mai again. Not as elegant as a Dim Sum joint but they were pretty tasty.
The filing is ground pork & shrimp, ginger, all sprice, white pepper, fish sauce, a touch of soy, white ends of scallions and Shaoxing wine. Quick steam of about 10 mins and they are ready to eat. Dipping sauce is 2 types of soy, black vinegar and garlic oil. We usually eat this with a bowl of rice for a super hearty lunch.  Attached File Attached File |
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Posted: 3/20/2021 10:55:03 PM EDT
[#10]
Salmon cakes.
Zatarain's mix was my favorite but they discontinued it so I just used the recipe on the back of the can. Made a couple changes, used a whole egg instead of just the white and omitted the tsp of seasoning salt and replaced with 2 tsp of Old Bay. Salmon patties, fried potatoes with onions and peas. It's always that same combination.  
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Posted: 3/20/2021 11:09:19 PM EDT
[#11]
Quote HistoryOriginally Posted By gaizkaeta: Made some Shu Mai again. Not as elegant as a Dim Sum joint but they were pretty tasty. The filing is ground pork & shrimp, ginger, all sprice, white pepper, fish sauce, a touch of soy, white ends of scallions and Shaoxing wine. Quick steam of about 10 mins and they are ready to eat. Dipping sauce is 2 types of soy, black vinegar and garlic oil. We usually eat this with a bowl of rice for a super hearty lunch. https://www.ar15.com/media/mediaFiles/82023/20200616_102821_jpg-1872932.JPG https://www.ar15.com/media/mediaFiles/82023/20200616_111145_jpg-1872937.JPG I made shiumai with deer meat, pork fat, and shrimp a couple years back. It was awesome. I thought I had pics here somewhere, but I don’t see them... |
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Posted: 3/21/2021 1:05:21 AM EDT
[#12]
Got home late after scoring 72k rounds of 5.56 ( those boxes are heavy!)
Didnt want to over think food.  Attached File |
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Posted: 3/21/2021 7:46:59 AM EDT
[#13]
Quote HistoryOriginally Posted By gaizkaeta: Got home late after scoring 72k rounds of 5.56 ( those boxes are heavy!) Didnt want to over think food. https://www.ar15.com/media/mediaFiles/82023/20210320_175701_jpg-1873999.JPG Just checking to see if your opinions on adoption has changed.  The tuna looks amazing, but you know we really want to know more about the ammo! |
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Posted: 3/21/2021 9:03:39 AM EDT
[Last Edit: Individualist]
[#14]
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Posted: 3/21/2021 9:13:13 PM EDT
[#15]
Quote HistoryOriginally Posted By CajunMojo: Just checking to see if your opinions on adoption has changed. The tuna looks amazing, but you know we really want to know more about the ammo! |
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Posted: 3/21/2021 9:16:36 PM EDT
[#16]
Quote HistoryOriginally Posted By Individualist: I'm calling you out for the flaws in the gold and silver leaf plate. Just hideous! https://www.ar15.com/media/mediaFiles/380197/1_jpg-1874131.JPG 
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Posted: 3/21/2021 9:19:50 PM EDT
[#17]
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Posted: 3/21/2021 11:01:13 PM EDT
[#18]
Santa Fe soup on the stove, ham and pinto beans in the crock pot. Should last me most of the week.
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Posted: 3/22/2021 1:30:13 PM EDT
[#19]
Quote HistoryOriginally Posted By bc5000: Salmon cakes. Zatarain's mix was my favorite but they discontinued it so I just used the recipe on the back of the can. Made a couple changes, used a whole egg instead of just the white and omitted the tsp of seasoning salt and replaced with 2 tsp of Old Bay. Salmon patties, fried potatoes with onions and peas. It's always that same combination. https://www.ar15.com/media/mediaFiles/95986/IMG_6357_JPG-1873886.jpg https://www.ar15.com/media/mediaFiles/95986/IMG_6359_JPG-1873890.jpg |
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Posted: 3/22/2021 9:11:33 PM EDT
[#20]
Sneak peek of a practice run.
Rolling them tight is definitely a skill! I need a stapler.  Attached File |
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Posted: 3/23/2021 12:44:44 PM EDT
[#21]
I made corned beef and cabbage in the crock last weekend. A nice chunk of brined beef, large chunks of taters, carrots, diced celery, diced onion, one tea ball with pickling spice, fresh cracked black pepper, and about 1 cup of beef stock.
I had it on low about 4-6 hours. I had to do 2 on high to get the meat consistency I wanted. This turned out heavenly. 
I took a chunk of the brined beef and smoked it to make pastrami. I also did a brisket flat with mustard and black pepper smoked with mesquite. Quite tasty. Leftover brisket will become stroganoff. I found some turkey wing flappers and have them in a pink salt brine. They will get smoked this weekend. I have been off grid for a few weeks and have some catching up to do.
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Posted: 3/23/2021 3:58:38 PM EDT
[#22]
Ok, knocked out 12 rolls. I was happy with results-minus my rolling skills.
I also added a good amount of chili oil to the peanut sauce to give it a kick.  Attached File Attached File |
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Posted: 3/23/2021 11:10:16 PM EDT
[#23]
Biscuits & Gravy for supper
Had to try these 7-UP Biscuits The dough was very sticky. The biscuits weren't pretty but they were moist and tasty. 
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Posted: 3/24/2021 1:53:32 PM EDT
[#24]
Made cajun pinto beans and sausage last night with cornbread. I aught to be eating leftovers for lunch but instead I am blackening two turkey tenderloins. Got a full 3 gallon stock pot with the carcass and wings are on the stove. Breast destine to be turkey salad plus more I have decided yet. Feel like Bubba...
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Posted: 3/24/2021 5:18:50 PM EDT
[#25]
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Posted: 3/26/2021 6:42:53 PM EDT
[#26]
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Posted: 3/26/2021 7:16:40 PM EDT
[#27]
 Attached FileSo that is a small 2qt Dutch oven so these are bread bowl sized loaves. I love making sourdough for my mother, wife, and kids. Loaves are about 350g. |
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Posted: 3/26/2021 7:57:59 PM EDT
[#28]
Quote HistoryOriginally Posted By NoHarmNoFAL: https://www.ar15.com/media/mediaFiles/38430/337A5864-5A80-4B06-BF70-A3D4305A9E2E_jpe-1881054.JPG So that is a small 2qt Dutch oven so these are bread bowl sized loaves. I love making sourdough for my mother, wife, and kids. Loaves are about 350g. |
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Posted: 3/26/2021 8:06:55 PM EDT
[#29]
To atone for my Tilapia failure to the Arfcom Gods ( BuT MuH HaTeChUkin is gOOd anD ooooh Da McRIB iS BaCk
 )I picked up some fresh-not frozen Black Cod, damn $$$ but was seriously good. Started off with a bowl of coconut curry Mussels. Black cod was broiled after several bastings of sticky soy/sugar/garlic&ginger/and sake marinade.  Attached File Attached File Attached File Attached File |
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Posted: 3/26/2021 8:30:26 PM EDT
[#30]
Very nice, I love black cod.
Tonight, nontraditional deconstructed jambalaya (Not cooked in with the rice).Got several ingredients in there (Leek, carrot, tamari) some may think don't belong but it is shaping up nicely. |
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Posted: 3/26/2021 9:39:59 PM EDT
[Last Edit: jbdial1515]
[#31]
Took some white perch that I caught and filleted. Seasoned and put in pan with olive oil and butter for a quick sear on both sides. Made some fresh pineapple salsa with red onions, jalapeños, garlic, salt, lime etc. add some fresh avocado on top with a sriracha Mayo. Made for some great fish tacos.
 Attached File Attached File Attached File |
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Posted: 3/26/2021 10:53:10 PM EDT
[#32]
Quote HistoryOriginally Posted By billyhill: Very nice, I love black cod. Tonight, nontraditional deconstructed jambalaya (Not cooked in with the rice).Got several ingredients in there (Leek, carrot, tamari) some may think don't belong but it is shaping up nicely.  Dear Pleasure Journal: Today I didn't cook jambalaya.  |
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Posted: 3/27/2021 7:29:20 PM EDT
[#33]
Broiled Wild Norwegian Mackerel brushed with sticky soy , Chinese broccoli with a touch of Oyster sauce and fried shallots. Served with steamed broken Jasmine rice.
 Attached File Attached File Attached File Attached File |
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Posted: 3/28/2021 11:56:28 PM EDT
[#34]
Boiled spiced shrimp
Tator tots Garlic french bread |
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Posted: 3/29/2021 1:17:34 PM EDT
[#35]
Made some Jamaica drink-hibiscus flowers boiled then slow simmered for about an hour.
Once cooled I add some Mexican cane sugar. Super freshing after a day of navigating through this Post America reality! Also did a simple pan fry steak for my youngest, salt+pepper and butter- he is the OG Keto kid. ( don't worry Arfcom nutritionists! He gets plenty of veggies, good fats etc etc ) Attached File Attached File |
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Posted: 3/29/2021 8:33:21 PM EDT
[#36]
Yesterday I cooked a big pot of vegetable beef soup, pork chops and rice n gravy, and smothered cabbage. Soup came out great considering it was my first time cooking it. Pork chops were good despite them not browning like I wanted.
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Posted: 3/31/2021 2:38:29 PM EDT
[#37]
Falafel* (made from scratch)
Hummus (also made from scratch) Pita bread Tzatziki sliced tomatoes and cucumbers Assorted Mediterranean olives Mandarin-flavored seltzer water (Aldi brand is awesome) *We did these in the air fryer. While healthier than deep fried still not as good but not too bad. |
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Posted: 3/31/2021 8:21:29 PM EDT
[Last Edit: ContraHQ]
[#38]
Quote HistoryOriginally Posted By ThePontificator: Falafel* (made from scratch) Hummus (also made from scratch) Pita bread Tzatziki sliced tomatoes and cucumbers Assorted Mediterranean olives Mandarin-flavored seltzer water (Aldi brand is awesome) *We did these in the air fryer. While healthier than deep fried still not as good but not too bad. The only condiment missing from this meal is Zhug! You ever try it? Makes up fresh at home in less then 10 minutes. |
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Posted: 3/31/2021 10:57:35 PM EDT
[#39]
Left over cold boiled spiced shrimp
Baked potato Garlic bread I think I just might like cold shrimp a little more than hot. |
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Posted: 4/1/2021 11:40:37 AM EDT
[#40]
Quote HistoryOriginally Posted By ContraHQ: The only condiment missing from this meal is Zhug! You ever try it? Makes up fresh at home in less then 10 minutes. Never heard if it but from looking at recipes for it I'll try it next time. |
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Posted: 4/1/2021 11:41:41 AM EDT
[#41]
Chili with BEANS
Northern cornbread (from "The Joy of Cooking") White rice 
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Posted: 4/1/2021 12:39:16 PM EDT
[Last Edit: TxRabbitBane]
[#42]
Crawfish and shrimp etoufee last night. Had some shrimp that needed to be cooked.
Not my best, but not bad either. No fancy pics, just leftovers for lunch. 
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Posted: 4/1/2021 2:21:54 PM EDT
[Last Edit: ContraHQ]
[#43]
Quote HistoryOriginally Posted By ThePontificator: Never heard if it but from looking at recipes for it I'll try it next time. I learned this from an Israeli friend: Zhug 1 bunch fresh cilantro 1 bunch fresh Italian parsley 1-2 cloves fresh garlic 2 fresh serrano peppers (remove as much membrane and seeds as you wish to control the heat) 2 fresh jalapeno peppers Juice of 1 lemon Evoo to the right consistency (probably 4-5 TB) kosher salt black pepper 1/4 tsp ground cardamom (optional) Rough chop herbs and place in food processor Add rough chopped peppers and garlic Add lemon juice, evoo, and spices Pulse in short blasts, with bowl scrape downs in-between, until the mixture is fairly well pulverized, but not a paste. Adjust consistency with evoo. Adjust salt and lemon juice to taste. I will post some pics next time I make it. It pairs beautiful with hummus, works as a chip dip, and makes a great sandwich/wrap spread. I've even used it as a pizza sauce for a middle east style of pie. |
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Posted: 4/1/2021 10:24:31 PM EDT
[Last Edit: gaizkaeta]
[#44]
Nothing fancy today...
Marinated and grilled skirt steak, toasted a crunchy yet so soft ciabatta bun, slathered with Chipotle mayo, slice of creamy monterrey jack cheese that I drizzled my chili oil over, then topped with baby field greens, fresh tomato and sliced red onion that was all tossed with balsamic vinaigrette. See? Basic.  Attached File Attached File |
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Posted: 4/1/2021 11:12:31 PM EDT
[#45]
Quote HistoryOriginally Posted By ContraHQ: I learned this from an Israeli friend: Zhug 1 bunch fresh cilantro 1 bunch fresh Italian parsley 1-2 cloves fresh garlic 2 fresh serrano peppers (remove as much membrane and seeds as you wish to control the heat) 2 fresh jalapeno peppers Juice of 1 lemon Evoo to the right consistency (probably 4-5 TB) kosher salt black pepper 1/4 tsp ground cardamom (optional) Rough chop herbs and place in food processor Add rough chopped peppers and garlic Add lemon juice, evoo, and spices Pulse in short blasts, with bowl scrape downs in-between, until the mixture is fairly well pulverized, but not a paste. Adjust consistency with evoo. Adjust salt and lemon juice to taste. I will post some pics next time I make it. It pairs beautiful with hummus, works as a chip dip, and makes a great sandwich/wrap spread. I've even used it as a pizza sauce for a middle east style of pie. That sounds a lot like the chimichurri I make. I don't usually add cardamom or jalepenos/serranos though. Goes great on steak and lots of other things. Be careful not to "overchop" the greens in the processor or it will bring out bitterness. |
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Posted: 4/2/2021 3:49:59 PM EDT
[#46]
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WV, USA
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Posted: 4/2/2021 3:53:33 PM EDT
[#47]
4 scrambled eggs.
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Posted: 4/2/2021 7:53:15 PM EDT
[#48]
Quote HistoryOriginally Posted By gaizkaeta: used up last of the tuna...made a tartar. https://www.ar15.com/media/mediaFiles/82023/20210321_100407_jpg-1875119.JPG https://www.ar15.com/media/mediaFiles/82023/tuna2_jpg-1875116.JPG
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Posted: 4/2/2021 7:54:57 PM EDT
[Last Edit: pcsutton]
[#49]
Quote HistoryOriginally Posted By gaizkaeta: Sneak peek of a practice run. Rolling them tight is definitely a skill! I need a stapler. https://www.ar15.com/media/mediaFiles/82023/20210322_175247_jpg-1876193.JPG  Attached FileFold it over, pull the fillings to you with your fingertips until it's tight, tuck the sides, roll it up. |
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Posted: 4/3/2021 6:04:50 PM EDT
[#50]
Yesterday we fried fish, fries, and hush puppies at my parent’s. Today it was burgers and hot dogs on the grill. All came out pretty good considering I was cooking outside my home kitchen.
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