It’s such a nice day…Cookout Time! Even when it’s simple and easy..it will be neat and organized! It is He..who waits below. Fuzzy, orange..and spoiled is he! Pretty sure the people at the market place think something is seriously wrong with us by now.
Step in the sunshine.. Peach wood and carbon steel..this is going to be fabulous! After this there will be no vamping of any sort. I guarantee it. Momma said you are going to eat your vegetables. You gonna argue? Know what happens when you set food like this in front of hungry people? Yeah, They attack it before you can even get a picture!
My ultimate goal is cook a killer pot of Pho Bo (Vietnamese Beef Noodles). For my first foray into Pho I decided to make it easy and use an Instant Pot and cook Pho Ga (Vietnamese Chicken Noodles), because there’s less ingredients and half the cooking time. Toasting the Coriander, Cloves, and Chinese cinnamon Now the rest of the aromatics- onion and ginger All the ingredients in the pot! In addition the ingredients above, I added a bunch of cilantro and green onions. I had no room in the pot so I stuffed it all up the chicken! I added a Fuji apple and sea salt. This cooked under low pressure for 15 mins. Served up with all the accoutrements
thank you brother. It’s the quintessential Vietnamese dish and I have been scared to cook it. I’ve had some really bad renditions and thought it was going to be impossible to made a truly good one. But I found a really good cook book on it and I’m happy to say I’m really pleased with the results I’ve never had the chance to try a crab apple, everything I’ve eaten my entire life has been the product of the NA food industry. It would be nice to taste a crab apple. the Fuji apple from what I’ve read is a good choice for cooking and baking because it holds it shape and doesn’t dissolve and turn to mush easily.
There were a few native apple trees here when I was a wee thing about 5 decades ago. I have no idea what the genus or species was but a pruned bush would produce millions of tiny ping pong ball sized fruits. They were very tart, almost bitter like unripe cherries. I haven’t stumbled onto a bush in the wild in 40 years…they might have just went like ghosts into the past..idk. In my Dad’s era of the early 20th century wild and naturally occurring fruit trees were “pruned” by pocket knife and the old timers knew where they were and in what season to visit them. Knowledge of these things got lost or forgotten I’m sad to say.
Sounds like a Crab Apple tree. I haven't seen one in the wild, but we had one growing in our yard growing up. We would gather them and mom or family would make crab apple jelly. I've heard people could make wine out of them too. They really make a mess if you park a car underneath when they are ripe FYI.
I love soups. I love making soups. I think I could pretty much survive on soups, stews, and stir fry. I fell in a rabbit hole of S American videos. Inspired by the smiling faces of the common people there I made a new fiery spice blend and decided soup, cast iron, and machete skills were on the menu. They would probably have a whole bird. She likes white meat and boneless. That’s what I’m using. Cut into thin slices with my oversized razor, then coated in my new blend for a nice 3 day wait in the refrigerator. Then make stock. Where all my bones, vegetable trim, garlic ends, dandelions..things like that go. Next to pre-prep some garlic. Enough to run off an army of the undead should do. Don’t side step right and trip over the sleepy disinterested aide. ( it’s barely daylight and there’s no bacon.) Im topping my garlic with these oil packed sun dried tomatoes. (You can cut oily cherry tomatoes without losing your fingertips right? Sure you can. I have faith in you. ) they will prevent clumping but also add a mild smoky flavor to the dish.
Phase 2… Now for a few fresh ingredients and an application of cast iron.. The critical step of flavor seal searing the meat. The garlic and tomatoes get added in the last 3-4 minutes. Then deglaze with hot stock to get all the goodness. Everything into the potjie for a slow all day journey at 265F. when it’s counting down to the final bit I need one last cut job… Skillet back up to smoking, real butter, spices..Yeah, I could do this every day. I’d love it too. Y’all should come over sometime alright? This is what I do for fun.
@anrkst6973 The Machete Man Cooking Show! Prime time must watch TV! i love stews too! Thanks for the awesome prep photos i love seeing the prep I’ll be cooking a pot roast on Sunday! I can’t wait. I’ll be using the instant pot again, not as much as fun but it’s fast. I’ll be making an extra umami pot roast
Making the roast late at night so I can go to church in the morning. Got me some sweet tea to keep me hydrated.
I never thought I’d be cooking holiday meals like Thanksgiving, Christmas, and Easter but here I am doing it. It’s really nerve wrecking for me, but do I love helping out on these special occasions- however I can. If I make it easier on the host, I’m thinking- they’re more likely to host in the future. For Easter Sunday, I had church so I cooked the pot roast the night prior to make things easier. I started with a nice well marbled Chuck roast. I really wanted to use brisket but they ones at the market were too small. Next time! This pot roast is a little different from the traditional ones. I’m using fish sauce and soy sauce for extra umami. I really browned and seared the beef and then browned the mushroom. Color is flavor. Developing depth. Garlic, onions, rosemary, thyme, red wine, soy sauce, fish sauce, bay leaves, mushrooms, Carrots, potatoes, butter, beef stock and the Chuck roast keeping things well organized and prepped, helps my anxiety. I try to make it a foolproof as possible because I always mess something up. Searing, browning and developing flavor Mushrooms releasing liquid and on its way to getting browned Onions, garlic, rosemary, thyme, bay leaves all in the pot!
well this got hit today not by me. It wasn’t in the road that long because I had drove threw a couple hours before. Took it home to show the kids how to strip it and we cooked it up for dinner.
About time I shared some in this tasty thread Tonights dinner: Huevos rancheros with a salad from quickly fried Brussels sprouts, chillies and green peppers. With some koreander and lemonjuice.... And a couple of falafel balls. The tortillas are filled with a spread of black beans with chillies, garlic and onion made into a smooth paste. Some old cheese in the and then baked for a few minutes to melt the cheese
Omelet by Kylemeister posted Apr 13, 2023 at 2:11 AM Last weekend's breakfast Bacon. Cook it up in the cast iron skillet. Drain the bacon on the paper towel. Gee.... cast iron skillet full of rendered bacon fat. What to do, what to do..... Add shredded Yukon Gold potatoes and make hash browns! Omelet - Or, if you're old like me, omelette - 3 eggs, a splash of heavy cream, nonstick skillet with a little butter, low heat. Add cheddar once the eggs express an interest of setting so it can melt as the omelette cooks. Salt, black pepper, a sprinkle of cayenne. Top with a little fresh parsley.
