Most liked posts in thread: Soooooo Whatcha Eating?

Damn I've got nice neighbors! They just brought me a couple of plates of the goodness they made on the smoker today. Brisket, pulled pork, chicken, baked beans and some fresh macaroni salad.

 

Last month, in Brugges. Salted Caramel Belgian Waffle

 

Not a lot of cooking lately. Lots of traveling. I cook whenever I am home. I did do some Buffalo Wings a few weeks ago.



And a Chili Cheese Spud.



Some Cuban Black Beans with Smoked Sausage.



A sous vide and seared Poke Chop.



And some Candied Pecans (equal parts butter, brown sugar and maple syrup -- coat and bake).



CD

 

Cooking is a way that I can be creative, without any #$#%*! customers to please -- just me, family and friends. My kitchen is kind of a "decompression" chamber. I imagine detailing cars is kind of the same thing for you. You enjoy it, do it well, and don't depend on it to make the mortgage payments.

CD

 

I didn't know about this thread here! Nice...

I enjoy cooking at Home and while Camping... Nothing tastes better than cooked outdoor. Have you ever used a Pellet Grill by the way?... My to go almost daily habit! Especially in the summer time...

Having been raised in Europe and other Continents I had no idea I had a hidden addiction to Baby Back Ribs!!!



... as I was saying, outdoor adds taste!





Nothing fancy.... Blue Cheese Burgers



...and a Strawberry Pie with a Chocolate Pudding foundation for Dessert!



Amazingly here in Alamogordo, NM, I have a source of great Sushi Fish and I don't have to pay the exorbitant prices while eating out.,,



I don't know what my Life would be if I did not know how to cook. It is also for me a matter of Health at 74.

Adios... as they say!

 

Thank you Dave.0. I have been wondering if this place had been lost or archived. No photo today, but my personal home cooking is not great, now Pat my sweet wife keeps me happy and fat, since she is a great cook

 

Today's kitchen "kill time" project, fooling with that Apple Cider Doughnut recipe and making some tweaks. I'm thinking a hunk of caramel in the middle of the cupcakes would be a good addition. Buttercream frosting w/ brown sugar & cinnamon.
The plated one would get some kind of sticky toffee treatment. Nothing green or any berries left in the house, so mainly a proof of concept...w/ toasted honey graham crumb, vanilla ice cream and turbinado sugar.

 

No, I have owned/operated 3 of my own in a former life, but I get a paycheck now. Still in food & beverage/restaurant & hospitality, but a rare gig with no late nights, weekends or holidays. Since COVID, most of my cooking has been at home though truth be told, I made the transition out of the fulltime kitchen grind a few years ago.

 

New Year's Day. Pork and sauerkraut. Pork shoulder braised in hard English cider and chicken stock, on a bed of rough chopped onions. Sauerkraut and mashed potatoes. Gravy made from the braising liquid.



CD

 

Had hankering for more noodles, so Spicy Beef Ramen with carrots, ginger, green onion, crispy fried garlic, chili oil, toasted sesame, soft boiled eggs and cilantro.

 

Good snow night food. Bangers & Mash. White cheddar and leek mashed potatoes, bacon onion gravy.

 

I pulled off the bangers n mash w/ bacon-onion gravy and peas last night. A bit too much flour in the gravy (due to my relative inexperience making gravy), but it was a surprisingly good effort for seat-of-the-pants cooking. I was able to thin it out with more stock but looked more like a cream gravy than a proper brown gravy in the end. Thanks for the inspiration.

 

When are we going to try that wonderful sammich? Don't worry Jim, I'm sure they have a Justa burger for you to try.

 

Short Ribs, green beans and spelt berries.