Could be that the leg roast is intrinsically a leaner / dryer cut of meat compared to the shoulder? T
I cook the wife's bacon on the oven. Takes a long time to crisp up. 365 F or thereabouts. Admittedly, my wife will only eat super crisp back, so I have to run a fine line between super crisp and charred. I think to crisp up the outer bacon. Maybe pull it a bit early and hit it with a butane torch? If nothing, it'll make for great show. T
I think I enjoy leftovers from holiday meats as much as the actual dish. Usual deal this far with leftover turkey and ham - sammiches, soup, etc. Two new attempts. Image Unavailable, Please Login Ham and black bean tortillas. The tortillas are corn and fresh from local bodega. Took the ham, julienned it, crisped it up in the Lodge skillet. Homemade black beans. Pequin and aji habanero from the garden. Image Unavailable, Please Login Turkey ramen! Made turkey stock from a roasted carcass. Looked milky white after simmering in water for several hours, reminding me of pork ramen broth. So, have be an idea. Turkey broth, mixed frozen veg, noodles from the Japanese market, dark meat turkey, a jolt of soy sauce for salt and umami. Tasty cakes! [emoji39] T
Holy Hell. That must have been an inferno, there's not much left of the car. So sorry to see this but glad you and your family are all safe. Reminds me of Jedi losing his garage in a similar manner. Hopefully you can recover some stuff and insurance will help you rebuild.
I do bacon in the oven, but on convection and crank it up to about 415. Takes about 20 minutes, sometimes a bit longer if it's thicker. I like it because WAY less mess, I just line the pan with foil and then toss it after the grease solidifies.
Yes, higher temp is good, but then you really need to keep an eye on it very closely, as the time frame between super crisp (the way the missus likes it) and carbonized is very short. I tried under-cooking it once, then take it and finish up in the microwave as needed, but that didn't really work for us. I save bacon fat. Great for greasing up cast iron and carbon steel pans and skillets sheet cleaning them. T
I feel odd havent been here in so long! Tonight was a beef pie. Image Unavailable, Please Login Image Unavailable, Please Login
Beef in the slow cooker. Used the drips for a home made gravy and smashed potatoes. Image Unavailable, Please Login Image Unavailable, Please Login
My daughter made Yakisoba for dinner tonight with rice not noddles. Amazing Image Unavailable, Please Login
I couldn't recall the last time we ate dinner (well, until I just reviewed this thread and see it was back on Dec 6)...anyways, tonight was pizza night. Its 10F outside, but the Ooni worked fine. Oh, we let this dough ferment from 10am Monday morning until 5pm Thursday night. Not on purpose (we planned pizza night for Tuesday, but stuff happened). So...I put it into the fridge for 40-hours in there, but the other 40 hours it was on the counter at room temp. The dough was very soft and easy to shape. Didn't taste all that different. Was a bit chewier in a good way. Before picture of the Mushroom, onion, thyme and truffle oil pizza (I pre-cooked the mushrooms with butter, thyme and truffle salt and slivered onions): Image Unavailable, Please Login After pic of the Mushroom, Onion, Thyme and Truffle oil Pizza: Image Unavailable, Please Login Our standard Pepperoni, olive and onion pizza (this one used shredded mozzarella, which got a bit black due to being drier I guess): Image Unavailable, Please Login Last pizza was a combo pizza (aka use up whatever is left, and back to fresh mozzarella balls with only a small amount of shredded mozzarella): Image Unavailable, Please Login
Carbonara with farm fresh egg yolks, pasta from Milan, It and Gianciale from Terra di Siena... yum/ Image Unavailable, Please Login
Image Unavailable, Please Login Orzo. Chicken. Olives. Finished with feta and lemon. This recipe... https://www.latimes.com/recipe/chicken-and-orzo-with-lemon-and-olives T
Breakfast for dinner. Strata is an Italian hybrid of frittata, French toast, and lasagna. Foto is before baking but get idea Image Unavailable, Please Login
Steak last night. Mom loves her steak so we’re eating more of it than usual. Interesting because I grew up on a beef cattle farm (Hereford) and we ate LOTS of beef. Wegmans strips and filets on the BGE. Tons of leftovers too. Image Unavailable, Please Login
Still nothing worth posting about. I did however get creative with Costco sourced ingredients last night. Bought a whole chicken at Costco, some feta, a pack of pita bread, and Tzatziki dip. Put it all together and it made a decent gyro like dinner. The pita is good to just dip into the Tzatziki on its own. Brother, SIL, and nephew will be over soon for Christmas so will finish off the ingredients with them.
Last evening was cold, windy and misting so cooked inside. Freshly caught whitefish filets with lemon and butter. Was so good. Image Unavailable, Please Login Image Unavailable, Please Login
Like others with older parents getting them to eat is a challenge, but she does well with standard meals. Meat and potatoes rule. Salmon and other meals not so much. And yes, we did send a steer or two to market each year. For us and a few friends. Our freezer was full of beef. Standing roast mid week, no problem. Porterhouse anytime. I remember taking a young and decent size bull to market who broke a hind leg while roughhousing with others. Took him in and watched the entire process down to examining the broken leg as a half side of beef. My dad was a large animal veterinarian so it wasn’t new. At the farm high point we had about 300 head of cattle. Lots of work. Fixing fences was routine and not a fun chore. And digging up thistles. Still good memories! So much work.
Hard work is a great thing. For young people! [emoji2] Like many city boys, especially in the pre-internet days, I had no idea where food came from. Other than the grocery store. Image Unavailable, Please Login Fish tacos from a few nights ago. Mahi mahi. Topped mine with aji habanero and pequin peppers. Yummy on homemade tortillas from a local bodega. Image Unavailable, Please Login Working on my indoor steak game. Kroger had a deal on Nolan Ryan prime strip streaks, so I cooked one up for the missus in the Lodge carbon steel skillet. Seasoned with Camargue salt. Finished in 365 F oven. Good crust. A tad overdone, but the wife likes her steak that way. T
