What did you cook today?
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taz575
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Re: What did you cook today?
Made up some homemade Chicken Tenders last week. Pork rinds, shredded Parmesan cheese and unsweetened coconut flakes for the breading so they would be Keto/low carb!
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trancher
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billk1002
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Re: What did you cook today?
Monday night steak...
Dry rubbed strip steaks, stuffed bakers, roasted carrots, red wine mushrooms, chimichurri, guacamole.
Dry rubbed strip steaks, stuffed bakers, roasted carrots, red wine mushrooms, chimichurri, guacamole.
- Tsunehisa AUS10 Nami Gyuto 210mm
Home cook, addicted to knives, stones, food and new recipes.
Bill
Bill
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ronnie_suburban
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Re: What did you cook today?
Damn, does that look great!
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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ronnie_suburban
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Re: What did you cook today?
This household staple was new to me . . .
Mise En Place & Konosuke Fujiyama White #1 Damascus Gyuto, 240mm
Everything but the water: carrot, yellow onion, chicken thigh meat, Golden Curry, salt, yukon gold potatoes, avocado oil and black pepper.
I see these mysterious boxes of curry at the store all the time and finally, my curiosity got the best of me. Decided to plunk down for one. Got it home and after viewing a few youtube videos, I was ready to give it a try. This prep -- the bare minimum, it seems -- was certainly quick and easy. Not much work or too time-consuming. First step: start the rice cooker.
Obviously, there are countless variations and possible add-ins. Some of those suggested add-ins include honey, pureed apple, ketchup, worcestershire sauce, garlic and milk, to name a few. Being my first time with it, I wanted to try it relatively unadorned. So, I seasoned the chicken with s&p, then browned it in avocado oil and removed it from the dutch oven. Sweated the carrots and onions in the renderings, then added the water (~5 cups) and the curry cubes. Once the curry had fully dissolved, I added in the potatoes and the par-cooked chicken. Simmered it for about 35 minutes (while the rice cooked) and served it up . . .
Plated Up
Damn -- this stuff is addictive . . . and really delicious! Loved the aroma, the flavor and the silky texture. There was a minor kick of spice but nothing too crazy. It was so tasty, the chicken was the least interesting part of the dish. The curry with veg over the jasmine rice was enough on its own. Not sure how this will play when the weather really warms up because, even though it's a quick cook, it feels like a wintery dish. Still, I'll be buying another box of the curry and keeping it in the pantry, so it'll be there when we want it. A lot of bang for the buck and a very high reward to effort ratio.
Mise En Place & Konosuke Fujiyama White #1 Damascus Gyuto, 240mm
Everything but the water: carrot, yellow onion, chicken thigh meat, Golden Curry, salt, yukon gold potatoes, avocado oil and black pepper.
I see these mysterious boxes of curry at the store all the time and finally, my curiosity got the best of me. Decided to plunk down for one. Got it home and after viewing a few youtube videos, I was ready to give it a try. This prep -- the bare minimum, it seems -- was certainly quick and easy. Not much work or too time-consuming. First step: start the rice cooker.
Obviously, there are countless variations and possible add-ins. Some of those suggested add-ins include honey, pureed apple, ketchup, worcestershire sauce, garlic and milk, to name a few. Being my first time with it, I wanted to try it relatively unadorned. So, I seasoned the chicken with s&p, then browned it in avocado oil and removed it from the dutch oven. Sweated the carrots and onions in the renderings, then added the water (~5 cups) and the curry cubes. Once the curry had fully dissolved, I added in the potatoes and the par-cooked chicken. Simmered it for about 35 minutes (while the rice cooked) and served it up . . .
Plated Up
Damn -- this stuff is addictive . . . and really delicious! Loved the aroma, the flavor and the silky texture. There was a minor kick of spice but nothing too crazy. It was so tasty, the chicken was the least interesting part of the dish. The curry with veg over the jasmine rice was enough on its own. Not sure how this will play when the weather really warms up because, even though it's a quick cook, it feels like a wintery dish. Still, I'll be buying another box of the curry and keeping it in the pantry, so it'll be there when we want it. A lot of bang for the buck and a very high reward to effort ratio.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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ex1580
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Re: What did you cook today?
Tonight was ramen night here at our house.
A simple broth of shallot, veggie bullion cubes, deglaze with a little sherry, then add water and dill. Simmer until ready then cook the noodles in it. I love this Kobayashi SG2 Damascus Gyuto!
I broiled some heirloom tomato slices with some crunchy sea salt for the garnish. Also, one of the melons had a meeting with the knife and a baller. 
Sam
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billk1002
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Re: What did you cook today?
Hump day surf & turf...
Dry rubbed strip, snow crab, blackened string beans, corn on the cob, stuffed bakers.
I hope everyone has a wonderful pre-Friday!!
Dry rubbed strip, snow crab, blackened string beans, corn on the cob, stuffed bakers.
I hope everyone has a wonderful pre-Friday!!
- Tsunehisa AUS10 Nami Gyuto 210mm
- My very poor imitation of a crab boil
- I love a good cast iron sear!
- The FL porch shot, sorry no sunset tonight...
Home cook, addicted to knives, stones, food and new recipes.
Bill
Bill
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XexoX
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Re: What did you cook today?
Mr. Suburban, was that the S&B Golden Curry Mild Mix (Japanese Curry Mix)?ronnie_suburban wrote: ↑Wed Jun 04, 2025 7:03 pm This household staple was new to me . . .
Mise En Place & Konosuke Fujiyama White #1 Damascus Gyuto, 240mm
Everything but the water: carrot, yellow onion, chicken thigh meat, Golden Curry, salt, yukon gold potatoes, avocado oil and black pepper.
I see these mysterious boxes of curry at the store all the time and finally, my curiosity got the best of me. Decided to plunk down for one. Got it home and after viewing a few youtube videos, I was ready to give it a try. This prep -- the bare minimum, it seems -- was certainly quick and easy. Not much work or too time-consuming. First step: start the rice cooker.
Obviously, there are countless variations and possible add-ins. Some of those suggested add-ins include honey, pureed apple, ketchup, worcestershire sauce, garlic and milk, to name a few. Being my first time with it, I wanted to try it relatively unadorned. So, I seasoned the chicken with s&p, then browned it in avocado oil and removed it from the dutch oven. Sweated the carrots and onions in the renderings, then added the water (~5 cups) and the curry cubes. Once the curry had fully dissolved, I added in the potatoes and the par-cooked chicken. Simmered it for about 35 minutes (while the rice cooked) and served it up . . .
Plated Up
Damn -- this stuff is addictive . . . and really delicious! Loved the aroma, the flavor and the silky texture. There was a minor kick of spice but nothing too crazy. It was so tasty, the chicken was the least interesting part of the dish. The curry with veg over the jasmine rice was enough on its own. Not sure how this will play when the weather really warms up because, even though it's a quick cook, it feels like a wintery dish. Still, I'll be buying another box of the curry and keeping it in the pantry, so it'll be there when we want it. A lot of bang for the buck and a very high reward to effort ratio.
You can blame Mr. Suburban for my being here. 
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
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ronnie_suburban
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Re: What did you cook today?
That was the Hot S&B Golden Curry Sauce Mix. As I posted above, a bit of a kick but not too strong. For the spice-averse, the Mild is probably a great choice.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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ronnie_suburban
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Re: What did you cook today?
Back at the grill tonight, this time with a 2-pound side of Copper River sockeye salmon . . .
Grilling
Brief teriyaki marinade, lightly seasoned and cooked on the indirect/covered side of a very hot grill for about 12 minutes, until the internal temperature reached 122F. Needless to say, I oiled the hell out the grates, which resulted in a clean, full release of the fish. From there, I dinged it getting it onto the cutting board -- I need a longer spatula -- but not enough to do any real harm.
Plated Up
With some brown basmati rice and sauteed broccolini (evoo, garlic, red pepper flakes, lemon, salt).
Grilling
Brief teriyaki marinade, lightly seasoned and cooked on the indirect/covered side of a very hot grill for about 12 minutes, until the internal temperature reached 122F. Needless to say, I oiled the hell out the grates, which resulted in a clean, full release of the fish. From there, I dinged it getting it onto the cutting board -- I need a longer spatula -- but not enough to do any real harm.
Plated Up
With some brown basmati rice and sauteed broccolini (evoo, garlic, red pepper flakes, lemon, salt).
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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ronnie_suburban
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Re: What did you cook today?
Another quick/fun one at the grill . . .
Prime NY Strips
From Costco. A few minutes direct to mark them, then covered/indirect for another few minutes until they reached ~115F internal. After that let them rest/carry-over while I threw some asparagus on the grill. 10 minutes later, time to eat . . .
Plated Up
With charcoal-grilled asparagus, leftover/reheated brown basmati rice and an impromptu mini tomato salad. We're still a ways off from season but the mood has already hit me. These minis kind of scratch the itch.
Prime NY Strips
From Costco. A few minutes direct to mark them, then covered/indirect for another few minutes until they reached ~115F internal. After that let them rest/carry-over while I threw some asparagus on the grill. 10 minutes later, time to eat . . .
Plated Up
With charcoal-grilled asparagus, leftover/reheated brown basmati rice and an impromptu mini tomato salad. We're still a ways off from season but the mood has already hit me. These minis kind of scratch the itch.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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Ourorboros
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ex1580
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Re: What did you cook today?
Pancakes with a mango sauce and blueberries.
I was thinking about making a mango marmalade but my patience before breakfast was not that much, haha. I used the blender to puree fresh champagne mango chunks with a bit of honey and orange juice and a few drops of vanilla extract. Then it went into the saucier on the stove on low heat but it was too thick so I watered it down and added the juice of half a lime and reduced until it was just right. I guess I could have just made the marmalade but this was fun too, and quite delicious! Next time I am going to try a lemon mango sauce.
Fun with squirt bottles!
I was thinking about making a mango marmalade but my patience before breakfast was not that much, haha. I used the blender to puree fresh champagne mango chunks with a bit of honey and orange juice and a few drops of vanilla extract. Then it went into the saucier on the stove on low heat but it was too thick so I watered it down and added the juice of half a lime and reduced until it was just right. I guess I could have just made the marmalade but this was fun too, and quite delicious! Next time I am going to try a lemon mango sauce.
Sam
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ronnie_suburban
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Re: What did you cook today?
Held back a ~3-pound portion of the pork belly I used to make 'bark-etta' a couple of weeks ago and cured it for bacon. 7-day cure, rinsed it/dried it, encrusted it with coarsely ground black pepper and then a long, relatively cool smoke . . .
Bacon Smoking
About 6 hours in. Did this on my Traeger Ironwood at 165F (lowest available setting) Supersmoke mode. Even at that temperature, I was surprised at how long it took to reach my target of 150F internal. That was 10+ hours but I monitored it the entire way and it never got too hot or dried out. After that, I wrapped it up and put it in the fridge for a few days. Today, it was finally time to test it out . . .
Homemade Pepper Bacon & Takeda Classic Suji/Yanagi, 310mm
This belly, from Costco, had a particularly high fat to lean ratio but it still cured really nicely.
As part of a 'balanced breakfast' (lol), there were also some hashbrowns . . .
Hashbrowns
2 hand-grated russets, peanut oil and salt. 12" Scanpan nonstick skillet.
Plated Up
Diner Special: homemade bacon, 2 eggs sunny side up, hashbrowns and a toasted/buttered sesame bagel.
Later: New dough, more pizza. This is Marc Vetri's Roman Dough @ 67% hydration from his book Mastering Pizza | The Art and Practice of Handmade Pizza, Focaccia, and Calzone. My friend Ben at Loaf Lounge recommended the book to me. I told him that I was producing good pizzas but having trouble figuring out what levers to pull to get consistent results. Without hesitation, he immediately suggested this book. I'm really glad he did. It goes into granular detail, explaining, among other things, which hydration levels work best at each baking temperature, and why. In fact, many recipes in the book appear multiple times, with different details adjusted depending on baking conditions, etc. I really had a breakthrough with this one . . .
Pepperoni & Onion Pizza
Dough: 100% King Arthur Bread Flour, 67% hydration, 2.25% salt, 8% evoo, 4.4% sugar
Fermentation: 0.4% Instant yeast, 24-hour fridge ferment (3 hour rest before forming)
Toppings: Hand-sliced pepperoni, mandoline-sliced red onion tossed in evoo, dry oregano
Cheeses: Hand-grated whole milk mozzarella, hand-grated parmano blend
Sauce: Rao's pizza sauce (loving this and now available at Costco)
Other Stats: 312g of dough, 12-inch diameter, ~11 minute bake @ 550F (5 minutes in the pan, 6 minutes directly on the stone)
Even at 67% hydration, the dough was quite easy to handle. A bit sticky but not really an obstacle. In fact, it would have been easy to build this pizza directly on the peel but I waited too long to get the oven going, so I opted to play it safe and do it on the pan rather than risk having the unbaked pizza hang around for too long (and possibly stick) on the peel while the oven came to temperature. The result was great . . .
Slice View
Nice rise, great flavor, crispy exterior and bottom crusts but a light and airy crumb. I can't wait to explore this book in more detail.
Bacon Smoking
About 6 hours in. Did this on my Traeger Ironwood at 165F (lowest available setting) Supersmoke mode. Even at that temperature, I was surprised at how long it took to reach my target of 150F internal. That was 10+ hours but I monitored it the entire way and it never got too hot or dried out. After that, I wrapped it up and put it in the fridge for a few days. Today, it was finally time to test it out . . .
Homemade Pepper Bacon & Takeda Classic Suji/Yanagi, 310mm
This belly, from Costco, had a particularly high fat to lean ratio but it still cured really nicely.
As part of a 'balanced breakfast' (lol), there were also some hashbrowns . . .
Hashbrowns
2 hand-grated russets, peanut oil and salt. 12" Scanpan nonstick skillet.
Plated Up
Diner Special: homemade bacon, 2 eggs sunny side up, hashbrowns and a toasted/buttered sesame bagel.
Later: New dough, more pizza. This is Marc Vetri's Roman Dough @ 67% hydration from his book Mastering Pizza | The Art and Practice of Handmade Pizza, Focaccia, and Calzone. My friend Ben at Loaf Lounge recommended the book to me. I told him that I was producing good pizzas but having trouble figuring out what levers to pull to get consistent results. Without hesitation, he immediately suggested this book. I'm really glad he did. It goes into granular detail, explaining, among other things, which hydration levels work best at each baking temperature, and why. In fact, many recipes in the book appear multiple times, with different details adjusted depending on baking conditions, etc. I really had a breakthrough with this one . . .
Pepperoni & Onion Pizza
Dough: 100% King Arthur Bread Flour, 67% hydration, 2.25% salt, 8% evoo, 4.4% sugar
Fermentation: 0.4% Instant yeast, 24-hour fridge ferment (3 hour rest before forming)
Toppings: Hand-sliced pepperoni, mandoline-sliced red onion tossed in evoo, dry oregano
Cheeses: Hand-grated whole milk mozzarella, hand-grated parmano blend
Sauce: Rao's pizza sauce (loving this and now available at Costco)
Other Stats: 312g of dough, 12-inch diameter, ~11 minute bake @ 550F (5 minutes in the pan, 6 minutes directly on the stone)
Even at 67% hydration, the dough was quite easy to handle. A bit sticky but not really an obstacle. In fact, it would have been easy to build this pizza directly on the peel but I waited too long to get the oven going, so I opted to play it safe and do it on the pan rather than risk having the unbaked pizza hang around for too long (and possibly stick) on the peel while the oven came to temperature. The result was great . . .
Slice View
Nice rise, great flavor, crispy exterior and bottom crusts but a light and airy crumb. I can't wait to explore this book in more detail.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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XexoX
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Re: What did you cook today?
Wow, as usual, everything looks great.
You can blame Mr. Suburban for my being here.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
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ChefKnivesToGo
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ronnie_suburban
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Re: What did you cook today?
Thanks! You know I do my best to have fun with it.
Tonight, more grill time but first some side dish prep, courtesy (in part) of the forager, who stopped by yesterday . . .
Veg Mise En Place & Anryu AS Petty, 120mm
Shoyu, black pepper, sliced garlic, knob onions, asparagus, foraged shiitakes, sherry, evoo and unsalted butter. A relatively quick, staged saute, with the cold butter going in at the end to emulsify everything. The fine-tipped Anryu was perfect for everything here, especially stemming out the shiitakes. Before I got all this over heat, it was time to put the chicken on the grill . . .
Charcoal-Grilled, Bone In, Skin-On Chicken Thighs
My happy place. Sprinkled with a couple of rubs, including my SPG.
While the bird was going (covered/indirect, ~24 minutes), it was time to cook the veg . . .
Sauteed Shiitakes & Asparagus
The sherry added a really nice, nutty aroma. Was just trying to use everything up because I won't be cooking for the next few days and I didn't want the shiitakes or the asparagus to fade out. This turned out better than expected.
Finally, time to eat . . .
Plated Up
With some leftover/reheated brown basmati rice (butter & chives).
Happy Monday!
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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trancher
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Re: What did you cook today?
It's culinary dynamite on a plate, no doubt exploding with flavor! I'd take that any day.ronnie_suburban wrote: ↑Mon Jun 09, 2025 7:34 pm
Finally, time to eat . . .
Plated Up
With some leftover/reheated brown basmati rice (butter & chives).
Happy Monday!
Happy Monday back at cha', Ronnie.
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billk1002
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Re: What did you cook today?
Roasted oysters & linguini with white clam sauce...
Oysters - I shucked them on the deep shell and tried to preserve the juice for them to cook in.
They were topped with sauted spinich, garlic, shallot, jalapeño, Pecorino Romano, butter & breadcrumbs.
Clam sauce - spinich, garlic, shallot, EVO, butter, white wine, lime juice, S&P & the clam juice.
The linguini was fresh from our local Italian deli.
Happy Hump Day..
Oysters - I shucked them on the deep shell and tried to preserve the juice for them to cook in.
They were topped with sauted spinich, garlic, shallot, jalapeño, Pecorino Romano, butter & breadcrumbs.
Clam sauce - spinich, garlic, shallot, EVO, butter, white wine, lime juice, S&P & the clam juice.
The linguini was fresh from our local Italian deli.
Happy Hump Day..
Home cook, addicted to knives, stones, food and new recipes.
Bill
Bill
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ex1580
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Re: What did you cook today?
I would order that!billk1002 wrote: ↑Wed Jun 11, 2025 11:15 am Roasted oysters & linguini with white clam sauce...
Oysters - I shucked them on the deep shell and tried to preserve the juice for them to cook in.
They were topped with sauted spinich, garlic, shallot, jalapeño, Pecorino Romano, butter & breadcrumbs.
Clam sauce - spinich, garlic, shallot, EVO, butter, white wine, lime juice, S&P & the clam juice.
The linguini was fresh from our local Italian deli.
Happy Hump Day..
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Sam