Cooking and Dining

Postby **mac5155** » Wed Aug 05, 2020 2:21 pm

I've been told Zataran's makes a good seasoning for boils too. But one of the two.

Postby **tifosi77** » Wed Aug 05, 2020 2:47 pm

The concept of a boil is flawed; you're doing a better job of making the water more tasty than doing your best at cooking the food.

Postby **Dickie Dunn** » Wed Aug 05, 2020 3:14 pm

So you’re saying drink the water, toss the food?

Postby **count2infinity** » Wed Aug 05, 2020 3:32 pm

Postby **tifosi77** » Wed Aug 05, 2020 3:41 pm

It will taste more like what you cooked in it than what you cooked in it will.

Postby **mac5155** » Thu Aug 06, 2020 9:10 am

I recognize the fact that I could cook everything individually and achieve better results.

It'll still be pretty damn good and I'll be cooking over a fire, so..

Postby **LITT** » Thu Aug 06, 2020 10:03 am

Postby **count2infinity** » Thu Aug 06, 2020 10:04 am

Well, it's a good thing it's not an extremely popular dish that's done all over the place, or tif would look really silly right about now.

Postby **mac5155** » Thu Aug 06, 2020 11:43 am

So anyway.

Made some Monte Cristo sandwiches today for an early lunch. Underrated brunch sandwich.

Postby **Dickie Dunn** » Thu Aug 06, 2020 12:06 pm

So anyway.

Made some Monte Cristo sandwiches today for an early lunch. Underrated brunch sandwich.

Are you certain all of the flavor didn't cook out into the pan?

Postby **mac5155** » Thu Aug 06, 2020 1:22 pm

Out of bounds!

Postby **MrKennethTKangaroo** » Thu Aug 06, 2020 1:38 pm

So anyway.

Made some Monte Cristo sandwiches today for an early lunch. Underrated brunch sandwich.
Are you certain all of the flavor didn't cook out into the pan?

We need a like feature

Postby **tifosi77** » Thu Aug 06, 2020 2:24 pm

I recognize the fact that I could cook everything individually and achieve better results.

It'll still be pretty damn good and I'll be cooking over a fire, so..

It's not cooking everything together that's the problem. It's cooking things that have water-soluble flavor compounds by submerging them in water; much of the goodness leeches out into the water. Do the exact same set up - everything in a big old pot - but add no liquid and just steam everything and you'd be much better off.

Postby **mac5155** » Thu Aug 06, 2020 3:42 pm

I didn't think you literally boiled the whole thing. I thought it was essentially steamed.

Postby **blackjack68** » Thu Aug 06, 2020 4:22 pm

Oh no, you boil the whole shebang.

Postby **OutofFoil** » Thu Aug 06, 2020 10:01 pm

Sous vide it!

Postby **Shyster** » Thu Aug 06, 2020 11:13 pm

It's not cooking everything together that's the problem. It's cooking things that have water-soluble flavor compounds by submerging them in water; much of the goodness leeches out into the water. Do the exact same set up - everything in a big old pot - but add no liquid and just steam everything and you'd be much better off.

At a minimum, the water should be saved. There's no way that goodness should be tossed. Depending on what spices were added, it would make a nice seafood stock for something like gumbo or cioppino.

Postby **mac5155** » Fri Aug 07, 2020 12:04 am

It'll most definitely be dumped. Probably used to put out the fire Saturday night before I retire to my air mattress.

Postby **mac5155** » Mon Aug 10, 2020 10:25 pm

#canningszn is in full force and ya boy stocked up on jars and lids about 2mo ago so I'm rockin and Rollin.

So far I got
4 pints of beets
8 half pints and 3 pints of jalapeños
6 qts of spaghetti sauce
Gallon of sauerkraut still fermenting, to be canned soon.

Hoping for at least 24 quarts of spaghetti sauce by were all said and done. And enough for a batch of pizza sauce.

God I love August and September

Postby **mac5155** » Tue Aug 11, 2020 12:00 pm

My struggles with pizza dough are beginning to infuriate me. I still can't get a good dough.

Postby **MrKennethTKangaroo** » Tue Aug 11, 2020 12:04 pm

just think about how infuriating it will be when you fart after eating a gallon of sauerkraut

Postby **Freddy Rumsen** » Tue Aug 11, 2020 4:51 pm

Made a new recipe that was good tonight for supper.

A can of Rotel diced tomatoes/green chilies
Fat pinch of Tony Chachere's creole seasoning
A couple sliced links of Comeaux's Cajun Pork Andoullie sausage

All cooked on low together in a sauce pan for about 15 minutes.

Then placed on a base of grits topped with shredded cheese.

Add a piece of garlic bread on the side.

Postby **count2infinity** » Tue Aug 11, 2020 4:57 pm

mojo marinated chicken thighs done on the grill.... yowza, are they good. Had them Sunday night with black beans, yellow rice, and homemade tortillas. I ate way too much.

Postby **tifosi77** » Tue Aug 11, 2020 4:58 pm

My struggles with pizza dough are beginning to infuriate me. I still can't get a good dough.

My man

Go to your local pizza shop, they are usually happy to sell balls of raw dough. You can also get dough at some grocery stores (I think Trader Joe's and Whole Foods both sell raw pizza dough).

Postby **mac5155** » Tue Aug 11, 2020 10:16 pm

Yeah
I don't wanna do that!