What are you eating right now?!?

[RageATL]

Originally Posted by KcMsterpce

I made 'cochinita pibil', which is a South American slow roasted pork dish. However, I don't have bitter oranges, nor did I dig a pit in the ground with hot rocks to cook it. Just used a slow cooker, and made my achiote paste with vinegar, tequila, lemons, and orange juice.

You can't make it without habanero. It's like The Dude's rug... it ties the whole thing together.Served over rice steamed with 1/2 beef broth, 1/2 water. Some salt, pepper, and about a teaspoon of cumin seeds (because it matches with the spices of the meat dish).

Glad I saw this post AFTER dinner cuz if not,

[sfmarine]

Had the top load fries from Dave’s the other day.

[KcMsterpce]

Cooked at a friend's place, only took a couple quick pics, sorry.
It was prime rib roast, with a homemade wet brine, smoked on the kettle grill with oak wood.
Pulled it out after internal temp hit about 112F, then seared the sides/edges.
Served with steamed asparagus, carrots and green thingies. Light sprinkle of herbs over them.
My friend made mashed taters and gravy. It was three of us. We ate it all.

[KcMsterpce]

Pizza Experiment #2....

I made a pizza a couple months ago. I mentioned then that I would do it again, but only after I moved.

Well, I have moved. I tried again.

When I cook food I don't normally cook, I change a couple/few elements of a recipe for the first 2-5 cooks. That way, I can better gauge what changes were good or bad, until I am 'familiar' with the recipe.

This time, a few factors were changed from before.
Factor 1: Different oven. So, I will have to adjust cooking time based on how this oven cooks the food.
Factor 2: Added some sugar to the dough. The recipe excised sugar, but that feeds yeast. Also, the first pizza tasted a little too musky on the nose, and I was pretty sure it was the lack of sugar with active dry yeast that was the issue (turns out I was right).
Factor 3: A little less sausage, to make the cook more predictable.

So with those, I made the dough...



Two days later, it was about 1/3rd larger. Which didn't happen the first time.

Then, I made the pizza (see spoiler tag for pics).

[Show spoiler]

I cooked for 20 minutes at 240C/~460F.

Since the toppings were bubbling and bustling, I decided to remove it from the oven.
I let it rest for a couple minutes in the iron skillet before placing onto the cutting board.

Honestly, I think it could have cooked for about 2 more minutes. The toppings would have been fine. After removing it from the oven, I would let it cook 2 MORE minutes from the skillet to harden the crust a little bit more.
The crust was about 90% cooked. But again, a few parameters were changed, so I went by "feel".

Here's the final result:






From this pic, it's kind of apparent that the dough is a little too "white", but honestly it still wasn't too bad.



For leftovers, I will cook it in the air fryer for 3 minutes. That will probably make it even better.

I did notice that the dough tasted better this time with the 2 teaspoons of added sugar. It took away the "yeasty" flavor in the nose.
I think I should use a little bit hotter water next time while preparing the dough, but overall it was not a bad result.

[VictoryAtNight]

[sfmarine]

I could not figure out what to have for dinner. I knew I had some leftover marinara sauce in the fridge & I was down to 1 hot dog.

And then it came to me….

Viola!

[KcMsterpce]

I went to a buddy's housewarming, and he cooked lots of burgers and brats. His wife made lumpia, and other foods.
So I brought dessert.
Brownies.
WAYYYY too much sugar for me, but I took a small piece to make sure it was cooked well enough. Perfectly cooked through, and chewy and bursting with chocolate. So it was good... if you can handle all that sugar.
I wish they had ice cream!



(More pics in spoiler tag)

[Show spoiler]

[KcMsterpce]

.... and so today, I cooked pork butt on the barbecue. Smoked with apple wood.
I brined it yesterday, made my own rub, and applied that rub this morning.





Holy moly it turned out great!

I pulled one butt (te-hehehe), and sliced the other into thin steaks.

[Show spoiler]












THE PIC BELOW IS WITH ADDED (STORE-BOUGHT) BBQ SAUCE:

BTW, I am eating this piece. You can't stop me!




The end.

[sfmarine]

[RageATL]

Originally Posted by KcMsterpce

.... and so today, I cooked pork butt on the barbecue. Smoked with apple wood.
I brined it yesterday, made my own rub, and applied that rub this morning.

BTW, I am eating this piece. You can't stop me!

The end.

Dude, you are legit out of control.

[KcMsterpce]

Well, I wanted to make double-decker tacos with carnitas.
But then, this morning while I was slow cooking the pork, I decided to rustle up some Mexican-inspired ground beef, because it might go better with tacos.

I made guacamole and salsa yesterday:

[Show spoiler]

Then, when I went to make the tacos, the taco shells broke.
So, I made a tostada, but with a flour tortilla on the bottom with refried beans, and the other stuffs on the broken taco shells.






I am freaking stuffed. This is wayyy too much food just for me. In the morning, I'm gonna have to freeze almost all of it for later. I can't eat all the shredded pork carnitas; the ground beef; as well as all the toppings before it goes bad.
Definitely going to be giving some of this stuff away when I get back to the office as well.