What's Cooking?

Kevin88RRC

Well-known member
I bought the belly from Whole Foods and it was not cheap but the only option without special ordering. I made 1/2 like the recipe and the other 1/2 I threw in the smoker then crisped the skin in a hot oven.

Pic along with a boned shoulder with jerk seasoning inside.
 

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chrisvon

Founding Member
Man, this thread is killing me. I was so excited about posting some photos of what I had planned to cook on Thanksgiving and the rest of the weekend
I did a lot of smoking that week for the extra people that came in for the holiday. The only two pics I got was of the turkeys and the brisket.
 

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mgreenspan

Founding Member
I passed the annual PT test with an excellent. To celebrate I ate pure garbage.

Buttermilk Nashville hot chicken.
 

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chris snell

Administrator
Callsign: NW5W
Staff member
Anybody here ever signed up for one of those meal ingredient delivery services like Hello Fresh? My wife is off to VA for a four-month Army school and I'm going to be doing the Mr. Mom thing for a while and I'm hoping to optimize cooking a bit.
 

jymmiejamz

Founding Member
Callsign: KN4JHI
Are you talking about just having groceries delivered or having the ingredients for a meal that are already in the correct proportions delivered? There was an awesome service in Richmond, Va that would deliver stuff from all of the local farms, bakeries, coffee roasters, and Whole Foods. You could either have the food delivered or they would set up trucks at different locations around the city that you could pickup from during the day depending on how you scheduled.
 

Jeff B

Well-known member
Anybody here ever signed up for one of those meal ingredient delivery services like Hello Fresh? .

My wife has a friend who does Hello Fresh. She loves it.
You can probably get some kind of a trial period to see if it would work for your situation.


.
 

mike_rupp

Member
You need the volume for this...
Deep-Fried Sous Vide 36-Hour All-Belly Porchetta

20111206-deep-fried-porchetta-primary-thumb-625xauto-204422.jpeg


I made this once using a very crude interpretation of a sous vide. The leftovers make for an awesome breakfast sandwich or BLT.

With that setup you could probably have a few different size containers & just transfer the heater.

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I've made this the last few years on Thanksgiving. I've also made the chicken roulade. As a general rule, I detest chicken breast, but it was insanely good. The last time, I was able to make a roulade using the breast and one of the dark meat. Oh man, the dark meat with the crispy skin was crazy good.

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Jburt

Well-known member
Anybody here ever signed up for one of those meal ingredient delivery services like Hello Fresh? My wife is off to VA for a four-month Army school and I'm going to be doing the Mr. Mom thing for a while and I'm hoping to optimize cooking a bit.


We've done Blue Apron a couple times and I give it mixed reviews - here's why. You still cook it, and it's essentially a grocery delivery service with a recipe attached. For 5 minutes of deciding what you want to cook, you can do the same, but pick all the ingredients yourself. It's easy, don't get me wrong, but I found it overpriced for what it is.

As Jimmy said, here in RVA we have Relay Foods, which will deliver or you can pick up at their preplanned locations. It can be as high end as you want, or relatively conventional, but you're still paying for convenience.

What we've done lately, and I've been a fan of (especially when I was Mr. Mom'ing for a week while the wife was out of town) is grocery pick up at the store. Locally we have a bunch of places that do it now. Kroger (Click List), Wegman's, Walmart, etc. We have a little grocery war in RVA and it's nice. All of them offer a discount for your first purchase, and we took advantage of all of them for that.

Now, I work in the food industry and have competed at the state level in different food judging (Yeah, FFA! I can tell you what a steak will look like on the hoof and after processing) and cooking competitions, and I'm food snobby, but not in the way you probably think - I'm not a hipster/granola/organic/vegan/whatever guy - I appreciate good food, as in, quality, no matter what the package says. I am the guy that takes 5 minutes to buy 12 eggs. I make my own cartons half the time. I care what the brand is because I know the production techniques of the different companies. I buy what I trust because I actually know what happens in a plant and in the field.

I say all that to say this: I find no difference in the quality of non-perishables, especially brand names, from any of the stores we've done online order pick up from. I would recommend it for ground meat of a brand you know, or processed stuff like bacon, sausages, etc. I would not order a steak, chicken breasts, or fish filet online. I like to see it before I buy it. YMMV and you may not be as particular as I am. My best experience was from WalMart, believe it or not. I know. I WAS SHOCKED. I didn't want to like it. I wanted it to be totally crappy like I imagined it would be. It wasn't. It was like they were begging me to like the process. They insisted they load everything into my car and really wanted me to stay in it (I didn't) when they brought the groceries out. They were the only ones striving to make it as easy and streamlined as possible. They even gave me a welcome bag with a bunch of samples, coupons, and a reusable grocery bag. All of the services saved me a solid hour in the store, I could build the purchase over a few days and add to it when we ran out of something (like trash bags or paper towels) and then you give them a 1-hour window when you'll pick up. It typically takes 10 minutes at Kroger, but Walmart was less than 3 minutes from pull up to bags loaded to back on the road. The best part, I didn't have to get my kids out of their carseats and then back in them after we got out of the store. I highly recommend this over a delivery. You just get a lot more for your money this way.

If you want home delivery, I'd look at Amazon Pantry, but you won't get perishables this way.

If you want to try WalMart, this link will get you $10 off (anyone on here feel free to use it, it's not a one and done):
http://r.wmt.co/eI3bc

Hope this helps, and good luck! If for any reason your wife needs something while she's in VA, feel free to reach out, depending on where she is I'm probably pretty close.
 

chris snell

Administrator
Callsign: NW5W
Staff member
So I ended up trying Hello Fresh and I really like it so far. I think I found out about these guys from Reddit or something. I chose them because the food looked like it struck a good balance between kid-friendly and stuff that adults would actually want to eat.

We got the first box in on Monday:



I was curious about how food would survive on a long UPS journey. Turns out that they pack large frozen bags of ice in there and wrap the whole thing in reflective bubble wrap.

They give you three boxes inside that, one for each meal.



Underneath all of that and resting on the ice blocks are the meats:



All of the meal ingredients are inside the smaller boxes. The dry and wet ingredients are all pre-portioned in little packets, which makes it really simple and fast to cook. The greens come whole and you have to wash and chop them but this helps ensure that you're getting something fresh. The freshness of the vegetables was a little amazing. They're actually better than what we get out here in the grocery store. We're really near the end of the supply chain out here in the middle of Kansas. We're not some small town in NE Wyoming but we definitely don't get all of the big city niceties like super-fresh produce and high-end meats out here. When you buy produce in the stores here, you have to use it very quickly. The stuff that came in these boxes, however, was much more fresh and crisp than we're used to seeing.

The meals themselves were mostly excellent. The meals all use a few simple ingredients to make something really tasty. This is not news to you that are good cooks but for an occasional cook like me, it's been a great lesson. The basic gist with these meals is that you cook some aromatics in oil with salt and pepper, then cook veggies and meat. Two of the three meals were one-pot meals.

First night was a shrimp stir-fry that had me toasting jasmine rice and cooking shrimp with corn and peppers.



I wouldn't give this recipe a second look had this been a recipe in a book. It's obviously not authentic Thai or Chinese and it had canned corn in it. It sounded really lame. But, damn. It was freaking good.





The kids loved it, too.



Second night was orecchiette pasta with broccolini and chicken sausage.



I substituted some gluten-free pasta for the orecchiette. GF pasta, unfortunately, almost always sucks. There are many acceptable GF substitutes for most wheat products but there are no good GF pastas.

Even so, it was a great meal:



The third meal was mini meatloafs with roasted sweet potato and red cabbage. This meal was pretty weak. It's supposed to be a four-person meal but you were pretty much guaranteed to walk away hungry from this as the portions were tiny. The meatloaf was okay but nothing to write home about. Fortunately, you can rate the meals in their app.

I ended up signing up for a subscription to this thing. It's not cheap--about $110/week for 3 x 4-person meals--but it's delicious and so much healthier than what I'd normally eat when my wife is out of town.

In keeping with the ad-free spirit of N-R, I don't want to post them here but if you're interested in trying it out, I have some coupon codes.
 

Jburt

Well-known member
Glad you had a good experience. AWESOME that the kids liked it.

Side note: feel free to edit the link out of my previous post if it's not in the spirit of N-R. I really want this place to thrive.
 

DChapman

Member
Christmas week dinner.

I don't know about everyone's Costco, but my local Costco (Harrisonburg, VA) carries some nice red meat. I have wholesale accounts with several meat vendors but for the price Costco consistently has a better product. Here are some ribeyes I grilled up for my neighbors pre-Christmas. I cooked these on my Weber kettle at 550*. I failed to get any cooking shots as the bourbon was going down way too smooth and fast....

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I like to salt my steaks first. I use course sea salt. Some folks like kosher salt but I use sea salt.

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<iframe src="https://www.youtube.com/embed/45Ch3PMDe30" allowfullscreen="" height="315" frameborder="0" width="560"></iframe>

My rub of choice is from a small company in Manassas, VA, called Dizzy Pig - Raising The Steaks. This stuff kicks Montreal Steak Seasonings ass. Better ingredients, more flavor, and it leaves a nice crust when cooking at high temps. This seasoning has made me a lot of money over the last few years and it's the same seasoning I use at home.

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Later the same week I took on a 24lb bone-in prime rib. I love these things. As far as I'm concerned the only way to cook a chunk like this is to smoke it. I was cooking this at my sisters house so I used my brother-in-laws Weber Smokey Mountain smoker with a PartyQ temp controller at 250*. This is a solid set-up for the occasional BBQ'er. Using a commercial grade charcoal from Royal Oak for fuel, I also added hickory wood chunks for the first 2 hours and then switched to pecan. The rub was simple; equal parts kosher salt, course black pepper, and granulated garlic. During the last 30 minutes of the cook I added some rosemary I just happened to find in my sisters stash.

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My brother-in-laws father is from Afghanistan, so while the roast was cooking he whipped up some homemade beef samoosa and super spicy white dipping sauce.

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The roast took about 5 hours to cook to an internal temp of 115*. I kept the roast warm and allowed it to rest in a Cambro box until closer to dinner time. Just prior to serving I popped the roast into the oven at 450* to crisp the outside for about 30 minutes, until the internal temp hit 135*.

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PJambo

Well-known member
Looks like you did Christmas right. That roast looks on point, I'm bookmarking your method. I love my Weber kettle. As an occasional BBQer with the right accessories, it can produce some great things.
 

chris snell

Administrator
Callsign: NW5W
Staff member
I can't compete with Dan's prime rib but I also cooked some Costco beef for Christmas. I bought some USDA Prime tenderloin on my last big city trip and cooked it for the family. I use a combination of recipes to make mine: Alton Brown's recipe for the beef and this recipe from Annie Gunn's of Saint Louis for the mushroom sauce. I didn't prepare in advance and I was unable to find any morel and chanterelle mushrooms locally so I used some shiitakes instead.

I make this dish every year for Thanksgiving and Christmas but in years past, this dish had been a problem because of the extended cooking time. I would sear it in a skillet and put it in the oven in a large baking dish to finish cooking and that final stage would sometimes take hours. This year, I read the directions more closely and used my Snow Peak cast iron instead of a baking dish. Because the cast iron was still hot from the sear after the first resting period, the roast got a head start in the oven. It took about 30-45 minutes to cook instead of the usual hour to hour-and-a-half. The result was the best tenderloin I've ever made:

7aqBy5s.jpg


Here's the mushroom sauce. It was really, really good. My father-in-law is a huge eater and of course, he spooned half of the tureen over his mashed potatoes before I could even get a serving but what was I going to say? Merry Christmas!

N1R5pFm.jpg
 

DChapman

Member
I would imagine Morels are hard to find this time of the year. Those come into season, at least on the east coast, in the spring. Although I think you can find some on the west coast much later in the year I think the morel "season" is spring.

With that said, be on the look out for Lions Mane mushrooms. These have become my favorite mushroom. I would go on to say I like these more than morels which is kind of unthinkable. These are large mushrooms and they're very dense and meaty and have a fairly strong mushroom flavor.

Lions Mane grow in late fall and into winter on the east coast and can be found on dead or dying trees. Many people have no idea how awesome these mushrooms are and that's a good thing - more for me. For years I walked right past these things while deer hunting and never gave a thought to eating them. I never knew what I was missing.

Lions Mane is also a Superfood. I cannot attest to their superpowers, but the hippies and tree huggers really love Lions Mane. http://www.greenmedinfo.com/blog/li...lleled-benefits-your-brain-and-nervous-system

Here's how they look in the wild. This one was growing out of a wood pecker hole in a tree. I suck at identifying trees, but I think this is a poplar tree maybe.

LhsRQsudknJetrQ0Dfmy9z-nInKHAqmkubn8_39o38gDkP1GQxKf8c0p_kb9EjRjFiFFKFahkK_5pSELrzQDv9igGVj_sTiyvggQAMr-M68UwZXTNEb4zENlBbN-PnzYDVFkKeQ2hy0JjthxP3as-fdSz1E-XPEokCF5AyiULco9ZCGpYMyKcgW0OD0DbQoznbreY96ylfqWM7kyzaApShkas01Y-7zxPQJln5KFS4xzYTij-HypZ0Uchm__907ILErqTD2BQRA7H34iKmmFiJdnnWIA4jgoKWpNaRqsEiwHwiy9mUb0ZRzSyGq8RkPp0GXEyEX3aUIwS3ssv68RL1cgF1getz3DpmunxtpkWQ4OE7cX5oOKPmx4NGoStFzNuCceybvmceoPDJ74tHmhJMsjw87aQ-rxWBPkhqG_vzu_N048ry-mp6TzjUTBbV5I8QINI0CLNi-8qIaLgz52Gu0xlhCw9WLHcCjM9OTTLellYIuKQu6WvUNhqFqIfFBL9rvQldIfeKDw8Kx0WP5X5ML7RaKz5v3hdksB69XY4b2s6bRmi0lTHk1TBVQNkFfF_2XqqfmyjNybFTRVVZXhlx9namq4maBZ2JVDcRKaIvZpm-AgCM0_FbdHwpN-nyrpxs-Kq8KewhIlfT5o36DifM2XZqfHTDbVJa81GUf5BQ=w668-h890-no


d1cNWT22bqpwFBT9e6CP7JQIV0cDaq39DgDoiX2rb6nKVAq_FD5DMco3GcqgMj9KvAHFKVYkM85i1NCm83ypmvxslbNpfjeYQjSL9Q9iMcNsJiO1mEO3m9VxrIyo5r2zBI7OHw2oevunrKGbAVoy9y-SrzzHaqJ-sxsRLcusxHhgJcdQk5tYMbeCzsPxEEO-pq23dP-50nEGvr6UhZPOJfrq03cNy2Q6Of6jAKQKDJf1zeVn9R_q0ywwKSIL_7YeKEgEC7fFELTsoRhTFb42oveJoENqhHIAQ2RIyGkalbyJiatH2-MP5ac9PDwSfdzkzYXMzAC-chwjtQ3CQqFN_N2xi8TLAfOdbA6XknlFCBA3U0A1NnhQvlCxzoYpCwIT0cs0N0hE5LRa6UeykXcS1iUWBJfKc2jgLo5DY-ziLww7WepOj3PL5dkqcxluFmZHBNx0ywnTjY3WLM5ZpzJwnIiAxxmQq8_sHiwWM4ubUtWNHJWomLF5hFczd7Nzv7Pvtl8r_V6j6uubyn0RFMCZoNsBew9BayDBtqkExHnwXXOyteGiFohlUlaURCy28Wkrr1JDJxJhbSMh-PUZwhMAgKYVMvSKlDauSudmzHCIC5sMJNBA0s1MjeW3LuLgIanU_mZF5P9nY6NApw72A2uQfs441wUhFVBB3DkXJ3mN9Q=w668-h890-no



When fresh I like to slice the mushroom into 1/4" thick slices after washing. Brown them in olive oil and then simmer in heavy cream. Season with salt and cracked pepper. These mushroom take a while to get tender, and the older/larger they are the longer it takes to cook them.

1oyvapI3-DU3Q_OiI-hWVWe3BE8v9KCwHdChawfzuw6279fB3N6jBB4E46ats6HbsK19dZ_GvuiYTZInL0BTlb-5E-ijk5D8Rq0w3BmQHCtBy8N-oKq9rKjAkjNxBIG7TEGpSZE07C6A2mOgZinre1bg3k-IMWhzQ5_nRvoppx5hvvpuw0xeYkTpzLmbhPbjRzto-trS5T-n7RGZyUad2ULrLHqCP9aRMWnElnpkM5ZMkpfyEQy3vC9VtgDbT8i6h1tGGtaH991A3M2NPJ9Qb8N5X_A3Ys2s5nrCvLvH40-lMcZ-3YgjSi6hfIa9oNPa2OhEey64FN91BlI4vexPSWQK0skiRIsnDK9ccs3Ro_CkckSnciEtjDYcQtj2r8kedwD3jTPP_R1FJgVOKMtpiGnrugfZbyEHEygOhXUqbUO1IZoqCLcoTz77IwUaoX4dmRxpC1w1Y5IcX9--wJKaKf30KWk6qsn3NdIM8gh5PCGPF4zKmBqKG2gfcUeVQUJSXm2F-_95EY5Harf5NEWbEemqPN9Aa6ptQtvtwcz4cQoVfkmmvTu9aV0JIw_RCpXYbC-rgplBbcebWsIk43-NukJ1_dFancQWva_s91vqHNqAx4Ze2OYdzRP7v7EFD0_wXhCQHyiyCLugV-YmdxBS0wPko5DfdMmx4VU0ngMUhQ=w668-h890-no




What's left over you can dehydrate. I've found that they get a little rubbery even after rehydrating and are not nearly as enjoyable. So putting them in your ramon is not every good. But they can then be crushed into a powder and used like salt and pepper to season foods and you still get the nutritional benefits. A good friend of mine uses Lions Mane in powder form daily for a skin condition she has on her face and it works. I don't know the official name of the skin condition, but her skin was very red and dry and the mushroom power clears that up.

 

chris snell

Administrator
Callsign: NW5W
Staff member
Those look great but I would never trust myself as a mushroom gatherer. The price for a fuck-up is just too high. Maybe if I had a local expert with me.
 

jymmiejamz

Founding Member
Callsign: KN4JHI
My father-in-law is a huge eater and of course, he spooned half of the tureen over his mashed potatoes before I could even get a serving but what was I going to say? Merry Christmas!

That's why I don't let guests serve themselves. They always fuck it up. I don't even leave salt and pepper on the table.

I guess all of that should be past tense since I don't have a table or room for guests anymore.
 
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