What Kind Of Meals Are You Guys Making Now?

[Iron Woode]

Did you skip the rolling part?

LOL

casserole is easier for me than rolling them.

 

[KMFJD]

mofongo

deep fry plantains, get some crispy pork belly and garlic and mash it all together , cover in a cream/garlic sauce

something like this....so f'n good

 

[sdifox]

Stir fried udon with cabbage, fish balls, pork and shrimps.

 

[nisryus]

Japanese chicken curry and pan fried baozi (aka sheng jien bao)

 

[Iron Woode]

made a simple roasted chicken quarters and veggie dish.

 

[bbhaag]

A caprese salad dressed with some olive oil and balsamic with salt and pepper for seasoning.

 

[WelshBloke]

A caprese salad dressed with some olive oil and balsamic with salt and pepper for seasoning.

View attachment 133316

Italy has infected you!

My daughter would live on that if I let her. I'm pretty partial myself.

 

[bbhaag]

Italy has infected you!

My daughter would live on that if I let her. I'm pretty partial myself.

Italy did infect me and has left a lasting impression on me. It makes me wondering what the rest of the continent has to offer.

 

[WelshBloke]

I'm not sure if Italy has infected me but it did leave a lasting impression. It has certainly left me wondering what the rest of the continent has to offer.

Spain is nice!

 

[bbhaag]

Spain is nice!

You are not the first person to tell me that.

If you had to pick between Spain, France, or Germany in the fall think late September to mid October which one would you choose?

 

[WelshBloke]

You are not the first person to tell me that.

If you had to pick between Spain, France, or Germany in the fall think late September to mid October which one would you choose?

I love Spain. It's a big country that's very varied though.
You could do southern France and the North of Spain though!
I love Andalusia in the South but it's too hot for me normally. Sevilla is nice, and Grenada with the Alhambra is pretty interesting.

 

[BoomerD]

You are not the first person to tell me that.

If you had to pick between Spain, France, or Germany in the fall think late September to mid October which one would you choose?

Don't forget...Germany and Octoberfest...

Anyway...tonight, meatloaf, baked potatoes, baked acorn squash. Strictly an oven meal.

 

[WelshBloke]

Don't forget...Germany and Octoberfest...

Meh. Beer and sausage is beer and sausage.

 

[sdifox]

You are not the first person to tell me that.

If you had to pick between Spain, France, or Germany in the fall think late September to mid October which one would you choose?

España. The Moors controlled 2/3 of Spain for about 375 years, forcing a fusion of cultures.

 

[BoomerD]

Meh. Beer and sausage is beer and sausage.

and beautiful big breasted German wimmenz...

 

[Iron Woode]

Tonight I am making a pork lo mien dish.

This will be my most experimental dish yet. I hope it turns out successful.

 

[Iron Woode]

It turned out great!

I forgot to add the green onion before I took the picture. They are in there now.

 

[bbhaag]

Smoking some spare ribs on a beautiful afternoon. About 3 hours in on a 5-6 hour process and the ribs have that wonderful mahogany color that you love to see.

Getting ready to wrap them in foil meat side down with some pats of butter, dark brown sugar, and some OJ.

Still have 2-3 more hours to go though. I'll post some pics when they are done but I can already tell by the smell and look that they are going to taste amazing.

 

[sdifox]

We had hotpot for lunch

 

[Dr. Detroit]

Costco had seasoned wings on sale for $1.99/lb - picked up a 6lb pack.

Tossed them on the pellet smoker for about 90-minutes, then finished them on the propane grill to crisp em up.

 

[Chaotic42]

I've been watching Babylon 5 again and I want to make bagna cauda

 

[sdifox]

Bulgogi served with rice

 

[bbhaag]

Turkey has been spatchcocked and is in the brine. 12 hours from now it will go in the smoker.

 

[DAPUNISHER]

^ Can't go wrong with a classic brine like that.

This year is a mirepoix and turkey neck bed to lay on, unsalted butter, and Cajun dry brined Turkey in a roasting bag. It's been in the frig about 36 hours so it should be a winner. Have not done a roasting bag in a good while, but I remember it comes out super moist and almost fall apart tender. The gravy made from the juices is kick ass.

I cook today since get togethers are tomorrow.

 

[bbhaag]

^ Can't go wrong with a classic brine like that.

This year is a mirepoix and turkey neck bed to lay on, unsalted butter, and Cajun dry brined Turkey in a roasting bag. It's been in the frig about 36 hours so it should be a winner. Have not done a roasting bag in a good while, but I remember it comes out super moist and almost fall apart tender. The gravy made from the juices is kick ass.

I cook today since get togethers are tomorrow.

Yep, I'm doing the same thing. By cooking ahead of time in anticipation of everyone coming over tomorrow it is one less thing to worry about. My smoker is struggling to maintain temp today though because of the winds. Here in Peoria the sustained winds are around 20 mph with gusts into the lower 40's with a temp of around 34*F........sigh.....

Set temp is 300F but the internal cabinet temp is hovering around 200F which means it will take forever to finish if it even can. Might leave it on for a few more hours so it gets that smokey flavor then finish it in the oven.

After that I'll bag it up and throw it in the fridge until tomorrow. I'll bust out the sous vide to get up to temp and then throw it under the broiler for a few minutes to crisp up the skin before serving. It's a fucking process for sure but it always turns out good and more importantly consistent. Last thing I want is to mess up TG dinner.