What you having for dinner tonight?

[Guard Dog]

Speaking of Asian food. I would KILL for some real Yaka Soba with prawns. When I was stationed at MCAS Futenma there was this little shack called "My House" at the bottom of the mountain. They had a big plate of yaka soba and a 1 liter tin of Orion beer for $5 US. 

[quidproquo]

unless we go through the effort o' actual roasting our tomatoes, it is our experience that canned tomatoes is superior for our soup.  am not certain why that admission bothers us so much, but it does.

Always find this myself. Tomatoes are a strange bunch because unlike most vegetables and fruit, nutrition to caloric measure increases with cooking. Less vitamin C but more antioxidants. Have to take the time with them so they aren't too thin for the consistency that I personally like. Do a lot of cooking with fresh ingredients, some from my own garden, but tomatoes aint worth the work in my opinion. Do grow them, tho. Lurve fresh raw tomatoes. Use tinned, bottles, or bagged puree, paste, and the rest for cooking.

[Keyrock]

I peeled the membrane off a rack of ribs and put the rub on today.  Tomorrow morning it goes on the grill around 9 or 10 in the morning to smoke for several hours .

[BruceVC]

I had a delicious 1.2 kg of ribs, Portuguese flavour 

[ShadySands]

I skipped dinner but I made the missus a beet salad and potato leek soup

 

I had a delicious 1.2 kg of ribs, Portuguese flavour 

What's Portuguese flavor? 

[Gromnir]

I skipped dinner but I made the missus a beet salad and potato leek soup

 

I had a delicious 1.2 kg of ribs, Portuguese flavour 

What's Portuguese flavor? 

piri-piri, coriander and bay leaf? to a lesser degree, saffron and parsley is also common.  we don't typical think o' ribs as a common portuguese dish, save for braised short ribs. 

 

we do almost no portuguese cooking.  we got a housekeeper who is portuguese and she makes us food, but she refuses to teach us portuguese cooking. she looked so terribly sad and disappointed the one time she caught us experimenting that we hasn't dared try since.

 

HA! Good Fun!

[ManifestedISO]

Takes a keen eye to catch someone experimenting. How could anyone know you weren't experimenting with Brasilian/Portuguese cooking.

[Gromnir]

Takes a keen eye to catch someone experimenting. How could anyone know you weren't experimenting with Brasilian/Portuguese cooking.

wasn't her eye that caught us so much as her nose. piri-piri, coriander, bay leaf and saffron exposed our fledgling culinary self-educations.

 

HA! Good Fun!

Edited September 17, 2016 by Gromnir

[ShadySands]

At least I have something new to experiment with now. I wonder if I can get piri piri somewhere locally or if I'll have to order it

 

Don't look at me like that, cooking relaxes me

[ManifestedISO]

Sorry, I didn't mean to look at you like that, the only thing I can do in the kitchen is blow out candles and repaint the ceiling, so I'm naturally envious of those who can cook.

[BruceVC]

 

I skipped dinner but I made the missus a beet salad and potato leek soup

 

I had a delicious 1.2 kg of ribs, Portuguese flavour 

What's Portuguese flavor? 

piri-piri, coriander and bay leaf? to a lesser degree, saffron and parsley is also common.  we don't typical think o' ribs as a common portuguese dish, save for braised short ribs. 

 

we do almost no portuguese cooking.  we got a housekeeper who is portuguese and she makes us food, but she refuses to teach us portuguese cooking. she looked so terribly sad and disappointed the one time she caught us experimenting that we hasn't dared try since.

 

HA! Good Fun!

 

Portuguese spare ribs I think can be an anomaly to many  in the spare rib world.  Just to be clear this refers to the sauce the ribs get served in

 

In South Africa  we have strong Portuguese influences in our food because of the Portuguese community that lives here. So normally you get Sweet and Sour and Barbeque flavored ribs in SA but Portuguese ribs are a flavor between those two

 

They are not sweet but hotter and more spicy than Barbeque yet the heat is not extreme but more flavorsome ....its hard to explain but I hope you get what I mean

[quidproquo]

Best ribs I ever made were in a jerk sauce. Started out as a rub in which all the spices were roasted and ground. Stuff like nutmeg and cinnamon and allspice... you know, typical Jamaican fare. Decided to make a sauce out of it. Used two different kinds of peppers because the usual pepper is sometimes harder to find fresh and I can't get it to grow right in the garden. Can sub in Habenero, but it don't taste exactly the same to me. Might be mind trick since they're so similar. Marinated it intending to cook as the old lady and I were on holiday, but the place we were visiting didn't have the amenities I had wrongfully assumed them to have so had to wait until the next day. Marinating for too long can often be a crap shoot depending on the marinade and the meat. Learned that the hard way with pineapple. So, it's been marinating now for a couple days, see? Following day we're in a beautifully dusty and extremely hot area and after a little hike, we end up in an area with a grill. No smoking unless I rig something up with tin foil and the like, which wasn't going to happen. The place was like landing on the surface of the sun as it was and smoking takes time. Hours of it. So, got the charcoal hot and ready and pitched on a couple of potatoes for baking and the ribs. Cooked em for a little over an hour. Call it an hour and a half. The potatoes were done just the way the old lady likes em, scorched lightly on the skin and tender inside. The ribs rate as one of the best meals I've ever had. See here, if it had been pineapple marinade, they would have fallen apart on the grill if they weren't simply part of a marinade soup, but the pork can survive my Jamaican jerk seasoning better. Must warn you, tho, kept the seeds in the peppers and resulting sauce will take the roof off your mouth. You can send smoke signals out of your ears after one bite. Forgot the vegetable. Think it was asparagus. This is a splendid thread. Cooking is one of my guilty pleasures and I enjoy seeing what you lads do also. Want to try some of this Portuguese sauce BruceVC is on about, but better to taste it done right first and then experiment with it once you have a feel for the dish idea.

[PK htiw klaw eriF]

A protein shake and some carrots.

[Guard Dog]

Venison with carrots, bell peppers and red potatos cooked in a crock pot all day. There is plenty left for tomorrow too.

Edited September 18, 2016 by Guard Dog

[BruceVC]

Best ribs I ever made were in a jerk sauce. Started out as a rub in which all the spices were roasted and ground. Stuff like nutmeg and cinnamon and allspice... you know, typical Jamaican fare. Decided to make a sauce out of it. Used two different kinds of peppers because the usual pepper is sometimes harder to find fresh and I can't get it to grow right in the garden. Can sub in Habenero, but it don't taste exactly the same to me. Might be mind trick since they're so similar. Marinated it intending to cook as the old lady and I were on holiday, but the place we were visiting didn't have the amenities I had wrongfully assumed them to have so had to wait until the next day. Marinating for too long can often be a crap shoot depending on the marinade and the meat. Learned that the hard way with pineapple. So, it's been marinating now for a couple days, see? Following day we're in a beautifully dusty and extremely hot area and after a little hike, we end up in an area with a grill. No smoking unless I rig something up with tin foil and the like, which wasn't going to happen. The place was like landing on the surface of the sun as it was and smoking takes time. Hours of it. So, got the charcoal hot and ready and pitched on a couple of potatoes for baking and the ribs. Cooked em for a little over an hour. Call it an hour and a half. The potatoes were done just the way the old lady likes em, scorched lightly on the skin and tender inside. The ribs rate as one of the best meals I've ever had. See here, if it had been pineapple marinade, they would have fallen apart on the grill if they weren't simply part of a marinade soup, but the pork can survive my Jamaican jerk seasoning better. Must warn you, tho, kept the seeds in the peppers and resulting sauce will take the roof off your mouth. You can send smoke signals out of your ears after one bite. Forgot the vegetable. Think it was asparagus. This is a splendid thread. Cooking is one of my guilty pleasures and I enjoy seeing what you lads do also. Want to try some of this Portuguese sauce BruceVC is on about, but better to taste it done right first and then experiment with it once you have a feel for the dish idea.

Thats  a very good story, I felt  a real vicarious connection to what you said ....I'm hungary now and I want Jamaican ribs 

 

I also love cooking, it relaxes me and I find it therapeutic on several levels. I also enjoy shopping for ingredients specific to a meal and I love farmers markets that sell local products like cheese and pâté de foie gras 

 

The UK must have some of the best farmers markets in the world ?

Edited September 18, 2016 by BruceVC

[ShadySands]

I do miss the jerk shacks in Jamaica

 

Skipped dinner again last but right now I'm making some onion soup in the slow cooker with some mushrooms and oxtail to mix things up a bit. Will probably have that for tomorrow though

[ShadySands]

I want In-N-Out so bad

https://www.youtube.com/watch?v=QZCXVCAHrgI

Double double on the double

[Gromnir]

I want In-N-Out so bad

 

Double double on the double

am a fan o' mustard grilled.

 

http://hackthemenu.com/in-n-out/secret-menu/

 

HA! Good Fun!

 

ps is not as good as culinerdy cruzer burgers, but the squeeze inn truck will be in our neighborhood on sunday.  will likely wait for our burger fix.

Edited September 23, 2016 by Gromnir

[ManifestedISO]

am a fan o' mustard grilled.

 

 

HA! Good Fun!

 

Never knew about this.

 

Just returned from recon, can confirm was tasty as expected. They referred to it as mustard fried, for whatever reason.

 

Dropped not one but two fries between the seats, I really need to figure out why my DEX score is in the red lately.

[ShadySands]

I make a decent approximation burger but I don't want to put in the work plus it's pretty messy

 

Just returned from recon, can confirm was tasty as expected. They referred to it as mustard fried, for whatever reason.

 

Dropped not one but two fries between the seats, I really need to figure out why my DEX score is in the red lately.

 

 

Jealous, this guy

Edited September 23, 2016 by ShadySands

[Gfted1]

Dropped not one but two fries between the seats, I really need to figure out why my DEX score is in the red lately.

 

Drop Stop. As pictured it even specializes in catching fries.  

[ShadySands]

I made the best damn jambalaya you've never had in your life*

 

 

*this is a quote from Psych

Edited September 27, 2016 by ShadySands

[Labadal]

Chili con carne with rice. Simple but one of my favorites. I ate like a monster, felt bad about it and then took a 1 hour walk.

[BruceVC]

Just had a few drinks and dinner at Hooters and tomorrow I'm taking Bronwynn for lunch so its been a good weekend 

[ShadySands]

Avgolemono. I think that's how you spell it anyway, my spell checker is saying no but what does it know