The Official What's Cooking Thread [Food Porn]

[Tony L]

I got to stop looking at this thread. Makes me hungry and then all I want to do is cook and then eat. i'll be big
as a bear before I go back to work.

[Graham.C]

Man I love rolls. What's in them? My current favorite is home made spicy pickled carrots and avocado.

[know1]

Man I love rolls. What's in them? My current favorite is home made spicy pickled carrots and avocado.

Spicy carrots sound awesome! You have a recipe?

I made 4 types this round, all with cucumber, green onion, carrot matchsticks, avocado & strip of cream cheese....4 egg, 5 crab, (flavored pollock), 5 smoked salmon and one inside out veggie. I made up some spicy mayo with some hellmans and sriracha sauce and pickled some ginger the night before.

I'd love to get a nice piece of fresh tuna sometime but all they had at fishermans market was 1 lb cryro vac packs of frozen sushi grade tuna for $20 so I stuck to the smoked salmon.

[Jimmy]

Beer can chicken, rubbed with a mesquite rub from Costco

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Mini Portobello mushrooms marinating in the following for 1 hr:

1/4 cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

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[Jimmy]

After 1.5hrs @ 350*

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Marinated portobellos with zucchini

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Time to eat!

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[Keggermeister]

Lamb neck Ragout, Warm Couscous salad, Costaluto Fiorentino Heirloom Tomato.

[Jimmy]

Looks good. I've never seen a tomato like that before...

[LeafMan66_67]

Looks great. Love the Thirsty Beaver. My cousin worked at Tree a while back.

[NASH]

Looks great guys!

Tip on the 'sitter chicken'; place it on the sitter upside-down. Keeps the thighs up in the hotter zone so the breasts don't overcook waiting for the thighs to come up to temp. And.... stuff your next bird into a small pot and pour the beer in there for a marinade, an hr works, 2 is better, overnight works well too, a pint should cover it. It's delicious. Roast it in the sitter without the can o beer. It's uber-tender and moist plus you'll actually taste the beer a lot, it makes the sacrifice all worth-while

[NASH]

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[NASH]

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[NASH]

Now where the fuck is the winter, spring and summer version of this thread?

[LeafMan66_67]

Food looks awesome. How is the taste of the food on the electric vs charcoal? Does it lose anything in the translation?

[Jimmy]

Now where the fuck is the winter, spring and summer version of this thread?

I was actually just thinking about that last night. It's definitely time for a new one, this one is long enough to flip through to try and find something...

This one will be locked later today when I get a chance.

[wortly]

Food looks awesome. How is the taste of the food on the electric vs charcoal? Does it lose anything in the translation?

It looks like the colour is definitely different, not really a pinkish smoke ring like charcoal. A friend of mine had one for a couple years, but went back to charcoal for the flavour.

[Jimmy]

Alright fellas..Moving on to a SUMMER food thread!

[Jimmy]

Show us yo grillz skillz

[NASH]

Now where the fuck is the winter, spring and summer version of this thread?

I was being my usual dry sarcastic self. Where are the seasonal versions of the 'What's everyone making this weekend?', the 'What's everyone drinking tonight?' and the 'Post a picture of your pint' threads? Is this for all summers or just 2012? Better tag that bad boy

LeafMan66_67 » Mon May 07, 2012 5:50 am
Food looks awesome. How is the taste of the food on the electric vs charcoal? Does it lose anything in the translation?

It's a lot different for sure. I wouldn't necessarily say the flavour is inferior but definitely different. The bark is a lot different too, it's moist and soft by comparison. I did a 10 lb pork butt in it too, which was fabulous but I don't think I snapped any photos. Be fun to do a blind side-by-side sometime on a few things, for now the jury is still out

It looks like the colour is definitely different, not really a pinkish smoke ring like charcoal.

There's barely any combustion in an electric to create a smoke ring, some folks throw a couple briquettes in the wood box for some combustion to help create a smoke ring but when it comes right down to it, it doesn't matter. A lot of the big Q competitions have booted out the smoke ring as a consideration for scoring since it appears to have no perceptible effect on flavour

[Jimmy]

I was being my usual dry sarcastic self. Where are the seasonal versions of the 'What's everyone making this weekend?', the 'What's everyone drinking tonight?' and the 'Post a picture of your pint' threads? Is this for all summers or just 2012? Better tag that bad boy

I figured that ,but the food threads really should be shortened down. I hate trying to find something I saw that looked delicious, only to have to click through 40 pages to find it again. It's not so bad when descriptions are added in the posts, then you can usually search for it.

As for the other threads, I don't know how often they are looked back on at a later date, so not sure if it really matters.

[Keggermeister]

Marmalade infused duck breasts and duck leg confit in the ghetto sous vide rig.


Duck breasts on maple smoke. Also a couple of carcasses smoking away for stock.


Duck 3 ways, 1 Seared sous vide with marmalade, 2 Maple Smoked, 3 Confit leg, Smashed new potatoes and fiddle-heads.

[RubberToe]

Marmalade infused duck breasts and duck leg confit in the ghetto sous vide rig.

Right on, I'm gearing up to do some sous vide as well. I'm going to plug my crock pot into the smoker controller, just like you have done there.

Can you tell us a bit more about your experience with sous vide?

[Keggermeister]

I have only been doing it for a short time. It is quite easy, really.
Check out this link for some great info on getting started with techniques and temps for different foods.
http://www.cookingissues.com/primers/so ... he-charts/

Try eggs first. They are so good done sous vide!

[RubberToe]

Awesome link, thanks.

[ratchet]

Apologies for the photo - the colours washed out due to the flash.


Halibut in a white-wine lemon butter sauce with capers and candied lemon zest

Saffron-poached herbed potatoes

Garlic and shallot fiddleheads with carrots.



Oh, and I made a tarte tatin for desert (but didn't get a photo of it before the wife dug in).

[mr x]

Great recipes.