Cooking/Baking Thread

[TnRiver46]

37 minutes ago, slonezp said:

Had to look that word up

You gotta hang out with extra old people in extra old places to hear stuff like that 

[slonezp]

56 minutes ago, TnRiver46 said:

You gotta hang out with extra old people in extra old places to hear stuff like that 

Seems to be a word that is more common in the south.

[TnRiver46]

2 minutes ago, slonezp said:

Seems to be a word that is more common in the south.

well yeah, just listen to it……

[LrgmouthShad]

Oh yeah I’m still cooking

 

I made a fish chowder tonight and absolutely loved it. Shown is what all I put into it, minus paprika, butter, salt, and German white wine.

 

It’s not the healthiest meal I’ve made and I’ll adjust portions of butter and bacon for the next time, but holy moly this was good. 
 

The fish is cod. I will look to make it with maybe crappie in the future

[Jar11591]

Hot dog kinda day 

[LrgmouthShad]

I’m about to get a grill. Probably tonight. A charcoal

 

Someone recommended Weber 22in. Any thoughts? 

[Jar11591]

5 minutes ago, LrgmouthShad said:

I’m about to get a grill. Probably tonight. A charcoal

 

Someone recommended Weber 22in. Any thoughts? 

Only brand of charcoal grill I buy 

[gim]

21 minutes ago, Jar11591 said:

Hot dog kinda day 

Why is one loaded and the other one plain?

[Jar11591]

3 minutes ago, gimruis said:

Why is one loaded and the other one plain?

New kind of dog and I wanted to get the real flavor on one of them. I’m not a ketchup guy, but I forgot meat sauce at the store and I had to use something to cut the horseradishy flavor of the mustard a bit and ketchup is all I had. Raw onion because of course! 

[gim]

10 minutes ago, Jar11591 said:

New kind of dog and I wanted to get the real flavor on one of them. I’m not a ketchup guy, but I forgot meat sauce at the store and I had to use something to cut the horseradishy flavor of the mustard a bit and ketchup is all I had. Raw onion because of course! 

I thought maybe the plain one was for someone else.

[Jar11591]

6 minutes ago, gimruis said:

I thought maybe the plain one was for someone else.

That would be the weird but oddly good plant based dog not on camera haha 

[Deephaven]

15 hours ago, LrgmouthShad said:

I’m about to get a grill. Probably tonight. A charcoal

 

Someone recommended Weber 22in. Any thoughts? 

The best Kamado style you can afford.  Personally I find a 22" way too big for most uses, but on a daily basis for a family of 4 I use a 13.5" Kamado Joe Jr.  It's AMAZING at how little natural lump it uses and everything tastes great on it.  I have a larger one as well for entertaining, but the little guy is big enough to do a whole pork butt, small turkey, chicken, a couple monster steaks, or burgers for 4.  The bigger the grill and the less insulated the more charcoal you use.  Weber's are fine but everything cooked on a kamado style grill will be easier, have more moisture, and taste better.

[galyonj]

I made a little bit of pulled pork this weekend.

 

[TOXIC]

Here’s a question…..my daughter raised and butchered a Holstein Angus cross and had it butchered.  We took 1/4 of it.  My father used to own restaurants and we sourced all of our own beef.  The restaurants mostly used steak cuts and the occasional prime rib.  Granted, we aged and hung our meat and the flavor was great.  Since we have been in Virginia the last 30 years, we have found that all of the ground beef is pretty much the same in flavor and fat content.  Wife usually buys prime 90/10.  The processor who made the ground from my daughters cow commented that is was really good meat.  He adds additional fat to the ground beef to make it more useful for different recipes .  Here’s the deal….it doesn’t taste like any ground beef I’ve had before.  It’s very lean and very good but it has a distinct flavor that is foreign to me.  Could it be because of the different fat added? The fact that it was 100% grass fed up until about a month before slaughter and then fed grass/grain mix?  I don’t think it’s the breed, bull holstein mixes have been a preferred beef cow for a long time.  My buddy also bought a 1/4 and he says it’s the best beef he’s ever had.  Roasts and other cuts are more in line with what I’m used to. 

[12poundbass]

4 hours ago, TOXIC said:

Here’s a question…..my daughter raised and butchered a Holstein Angus cross and had it butchered.  We took 1/4 of it.  My father used to own restaurants and we sourced all of our own beef.  The restaurants mostly used steak cuts and the occasional prime rib.  Granted, we aged and hung our meat and the flavor was great.  Since we have been in Virginia the last 30 years, we have found that all of the ground beef is pretty much the same in flavor and fat content.  Wife usually buys prime 90/10.  The processor who made the ground from my daughters cow commented that is was really good meat.  He adds additional fat to the ground beef to make it more useful for different recipes .  Here’s the deal….it doesn’t taste like any ground beef I’ve had before.  It’s very lean and very good but it has a distinct flavor that is foreign to me.  Could it be because of the different fat added? The fact that it was 100% grass fed up until about a month before slaughter and then fed grass/grain mix?  I don’t think it’s the breed, bull holstein mixes have been a preferred beef cow for a long time.  My buddy also bought a 1/4 and he says it’s the best beef he’s ever had.  Roasts and other cuts are more in line with what I’m used to. 

Have you ever had highlander? That has a distinct flavor (more gamey flavor). My wife and son don’t care for Highlander. I’m betting it’s the mix breed bringing some other flavor into the equation.

 

My friend raises angus limousine cross and that tastes like regular angus.

Edited April 19, 2023 by 12poundbass
Reading comprehension isn’t my strong suit

[Deephaven]

5 hours ago, TOXIC said:

Here’s a question…..my daughter raised and butchered a Holstein Angus cross and had it butchered.  We took 1/4 of it.  My father used to own restaurants and we sourced all of our own beef.  The restaurants mostly used steak cuts and the occasional prime rib.  Granted, we aged and hung our meat and the flavor was great.  Since we have been in Virginia the last 30 years, we have found that all of the ground beef is pretty much the same in flavor and fat content.  Wife usually buys prime 90/10.  The processor who made the ground from my daughters cow commented that is was really good meat.  He adds additional fat to the ground beef to make it more useful for different recipes .  Here’s the deal….it doesn’t taste like any ground beef I’ve had before.  It’s very lean and very good but it has a distinct flavor that is foreign to me.  Could it be because of the different fat added? The fact that it was 100% grass fed up until about a month before slaughter and then fed grass/grain mix?  I don’t think it’s the breed, bull holstein mixes have been a preferred beef cow for a long time.  My buddy also bought a 1/4 and he says it’s the best beef he’s ever had.  Roasts and other cuts are more in line with what I’m used to. 

 

Feed makes a HUGE difference.  As for the breed.  Any Angus / Holstein cross can be legally sold as Angus so guess what is in the grocery store in the Angus containers?  The black hair is so dominant it is really rare that they even look different.  Occasionally in a cross breed you will get a white splotch which lowers the market price (stupidly).

As for feed and taste.  I can smell the difference in the milk from dairy cows the instant their diet changes from stored grain to fresh to grass etc.  Huge difference.  It also effects the meat.

Personally if you were to raise one again I would focus much more on nutrition than grass.  The whole grass fed animals are better is a huge misnomer IMO.  Of course I am a monstrous fan of kobe/wagyu and breeds that are bred and more importantly raised for marbling development.  I've butchered "pure" holsteins that were fed a milking diet that had marbling that make ANY prime Angus in any grocery store look like grass fed organic coop nonsense.

So yes, feed and finishing makes a huge difference.  Same in hogs btw.

[TOXIC]

Just to clarify, in our restaurants, the beef we bought was custom fed on grain in a feedlot for the last 100lbs or so.  You could set the amount marble you wanted and they would finish feed it to your specs.  I’m not sure the 30 days or so the bull got grain really made a difference.  She has a cow/calf that are the Holstein cross but they are not scheduled for butchering, she has had a lot of offers for the heifer calf.  The bull is the one with the horns. He is the one that was butchered. Another FYI, custom butchers are booked up a year in advance! 

[slonezp]

Fresh caught parmesan encrusted largemouth bass

 

 

[Kirtley Howe]

Must be a new species. I have never caught a parmesan encrusted bass. <G>

[slonezp]

6 minutes ago, Kirtley Howe said:

Must be a new species. I have never caught a parmesan encrusted bass. <G>

Not new...elusive...

[Darth-Baiter]

This is my last MAN-MEAL. my wife is back tomorrow.  
 

in Hong Kong they serve this at diners.  It’s a pork and corn sauce.  It’s so good.  Comfort food 101 for me. 
 

 

[Jigfishn10]

We went from 91* to 51*
 

Perfect for clam chowder 

 

 

This is a lighter version. Roux based and 1% milk. Still creamy and viscous as a heavy cream chowder you get in a restaurant.

 

167 cals. (195 cals with 2 saltine crackers) per 8 oz serving. 

6.6g fat

19.9g carbs

7.4g protein 

[TOXIC]

In Michigan, we all prepare a dinner, we had chicken pot pie, enchiladas, mule deer backstraps, hamburger casserole and a walleye feast.  The wife of one of the locals we meet while there is a baker and we get homemade apple, peach and cherry pies.  We eat good! 

[slonezp]

Pan fried bluegill

[slonezp]

The before pic