🧑‍🍳 I have gotten a lot of great recipes on here!

[Krimson]

Cooking this one today as a nod to the end of my cooler weather hopefully.

Chef John's Brazilian Feijoada

Chef John's Brazilian feijoada recipe is cooked with black beans and a variety of smoked meats such as bacon, pork, and two types of sausage.

www.allrecipes.com

 

[TerryP]

Cooking this one today as a nod to the end of my cooler weather hopefully.

Chef John's Brazilian Feijoada

Chef John's Brazilian feijoada recipe is cooked with black beans and a variety of smoked meats such as bacon, pork, and two types of sausage.

www.allrecipes.com

You used pork chops? I think I remember you saying that's really not your thing.

 

[Krimson]

You used pork chops? I think I remember you saying that's really not your thing.

I like pork chops, thin fatty one for frying and thick ones for grilling. I don't really care for the center cut lean ones like from the loin. I used shoulder meat, ham hocks, conecuh, and chorizo in that one but I've also used country style ribs, neck bones, spare ribs and other sausages when making it. Just needs some smoked meat, some fresh pork, and some sausages imo.

 

[TerryP]

I like pork chops, thin fatty one for frying and thick ones for grilling. I don't really care for the center cut lean ones like from the loin. I used shoulder meat, ham hocks, conecuh, and chorizo in that one but I've also used country style ribs, neck bones, spare ribs and other sausages when making it. Just needs some smoked meat, some fresh pork, and some sausages imo.

I'm definitely going to try this one.

I look at dishes with black beans about the same way I do with shrimp and other shell fish. I've seen SO many just screw the whole thing up.

Molly's, mid-town Memphis, bowl of black beans soup topped with Pico and a few hot tortilla's. Dude, a cold one and I was set (for another bowl.)

 

[Krimson]

I'm definitely going to try this one.

I look at dishes with black beans about the same way I do with shrimp and other shell fish. I've seen SO many just screw the whole thing up.

Molly's, mid-town Memphis, bowl of black beans soup topped with Pico and a few hot tortilla's. Dude, a cold one and I was set (for another bowl.)

I use Pico as a topping for this dish. It's really simple but really good, plus it is easily adaptable to whatever meats are on hand or on sale.

Wife wanted Italian last night so we went, one of my least favorite cuisines. I had osso buco as it was one of the few options without pasta and she asked how it was, told her it was the only time I'd ever paid $60 for pot roast. The dish isn't bad but it's just beef shanks cooked like a pot roast, I don't get the hype.

 

[TerryP]

I use Pico as a topping for this dish. It's really simple but really good, plus it is easily adaptable to whatever meats are on hand or on sale.

I'd almost call it a necessity: like milk or eggs to most. This is another of those things I don't have Walmart deliver. It's fresh at the Oriental place I buy most of my spices from.

I've used it in quiche recently with thick sliced, smoked bacon. Chili, Onion, Garlic powder, some paprika and sea salt, oregano and some ground cumin...had a nice southwestern feel.

Wife wanted Italian last night so we went, one of my least favorite cuisines. I had osso buco as it was one of the few options without pasta and she asked how it was, told her it was the only time I'd ever paid $60 for pot roast. The dish isn't bad but it's just beef shanks cooked like a pot roast, I don't get the hype.

I've never had that. I've seen it a few times when someone else ordered the meal. It seems like the last time the place the staff was pushing "it's veal."

Was your's over potatoes, in a bowl over rice, how? I have mental images of both.

Italian. There's a subject that has qualifiers. A LOT of qualifiers.

Italian ingredients? Love them. Going somewhere to have someone else's (commercial / resturant) Italian food? Rarely. Very rarely. I can say I haven't walked into an Italian restaurant that wasn't recommended by someone I trust. It's the only ethic place I'll avoid.

Just like the beans, the shell fish...it's so easy for people to screw up a sauce.

 

[Krimson]

I'd almost call it a necessity: like milk or eggs to most. This is another of those things I don't have Walmart deliver. It's fresh at the Oriental place I buy most of my spices from.

I've used it in quiche recently with thick sliced, smoked bacon. Chili, Onion, Garlic powder, some paprika and sea salt, oregano and some ground cumin...had a nice southwestern feel.

I've never had that. I've seen it a few times when someone else ordered the meal. It seems like the last time the place the staff was pushing "it's veal."

Was your's over potatoes, in a bowl over rice, how? I have mental images of both.

Italian. There's a subject that has qualifiers. A LOT of qualifiers.

Italian ingredients? Love them. Going somewhere to have someone else's (commercial / resturant) Italian food? Rarely. Very rarely. I can say I haven't walked into an Italian restaurant that wasn't recommended by someone I trust. It's the only ethic place I'll avoid.

Just like the beans, the shell fish...it's so easy for people to screw up a sauce.

Yep, Pico goes well with a lot. Easy way to brighten up the flavor while enhancing without over powering.

It was over risotto, seems you just can't get away from starch in Italian, which wasn't bad but nothing to write home about. Even in Italy I just wasn't impressed with their food. Some simple things like grilled tomatoes with basil and mozzarella I can get behind but for the most part I just don't care for their food.

Wife had chicken picatta which she said was good but not great.

Being somewhere new often we have to either guess or go by YouTube and Google reviews which have me believing that most people just don't know what good tastes like. We've found a few places based on reviews but it's very hit and miss. Tried a few of those Diners, Drive ins and Dives show restaurants, I make sure I avoid them if I see they were featured there, all were bad. Try to keep track of the good ones somewhat in case we go back to a place. Now key west, pretty sure we know the best spots there.

 

[TerryP]

It was over risotto, seems you just can't get away from starch in Italian, which wasn't bad but nothing to write home about. Even in Italy I just wasn't impressed with their food. Some simple things like grilled tomatoes with basil and mozzarella I can get behind but for the most part I just don't care for their food.

People have said I'm a little weird on this one. I'm not a big fan of Risotto 'out on the town' because a lot of places don't use what I consider to be good ingredients. I'll throw together a chicken breast filet in some sort, make a creamy sauce, and drop that over a rice in a heart beat but the brakes get hit with I see the word "Risotto." I don't know exactly why. I suspect it's just like grits and how picky I am about where those come from.

With brings me to Polenta. It ain't grits.

In both situations, with the right rice and grits ... good starter for a lot of Italian dishes.

The pastas ... that's my weakness.

Do you still have any of those sample packs from Marsh Hen? You can make a nice Polenta type dish easily...

 

[TerryP]

Being somewhere new often we have to either guess or go by YouTube and Google reviews which have me believing that most people just don't know what good tastes like. We've found a few places based on reviews but it's very hit and miss. Tried a few of those Diners, Drive ins and Dives show restaurants, I make sure I avoid them if I see they were featured there, all were bad. Try to keep track of the good ones somewhat in case we go back to a place. Now key west, pretty sure we know the best spots there.

I've always asked food service workers. A hotel that has a bar? I can't say I've had bad advice on food or another bar (says sports.) There's a few opinions from folks that normally know.

Italian. Remember reading this...eating publication for new place here. They listed 15, 16 maybe and a quarter of them were Italian. The best news was a place was moving to a larger venue with easier parking. (Farm to table place.)

 

[TerryP]

@Krimson I'm still shaking my head.

Marcella Hazan's cookbooks with her sauce recipes are the easiest in the world to make. It's not fancy; three ingredients basically. And people still choose to "let me make this my own by..."

 

[TerryP]

told her it was the only time I'd ever paid $60 for pot roast.

Here's another one; I luv and hate ya.

I was in the freezer a few minutes ago just lookin,' ya know? I saw a chuck I picked up a few weeks ago from Publix: $5.10 lb....didn't take much to get me to grab two.

I've been to Texas Roadhouse once. A girl kept telling me their Texas Red Chili was worth it by itself. It wasn't bad. Now, the peanut shells on the floor thing? I was done. D.O.N.E.

FFWD a few years and at a friends and his wife serves her pot roast. Pretty damn good, right? As it ends up she'd had it from that place a few times, that's what I was eating that night, and she thought she had their recipe down.

About a year or so ago she served both: one takeout and the other she'd made. I could not tell the difference.

It's a pretty easy deal ... one of those to put on just before lunch and it's ready at dinner: 6-8 hour deal in the slo-cooker.

Yeah, I took it out of the freezer...

 

[Krimson]

Here's another one; I luv and hate ya.

I was in the freezer a few minutes ago just lookin,' ya know? I saw a chuck I picked up a few weeks ago from Publix: $5.10 lb....didn't take much to get me to grab two.

I've been to Texas Roadhouse once. A girl kept telling me their Texas Red Chili was worth it by itself. It wasn't bad. Now, the peanut shells on the floor thing? I was done. D.O.N.E.

FFWD a few years and at a friends and his wife serves her pot roast. Pretty damn good, right? As it ends up she'd had it from that place a few times, that's what I was eating that night, and she thought she had their recipe down.

About a year or so ago she served both: one takeout and the other she'd made. I could not tell the difference.

It's a pretty easy deal ... one of those to put on just before lunch and it's ready at dinner: 6-8 hour deal in the slo-cooker.

Yeah, I took it out of the freezer...

I make a pretty good pot roast and my wife loves it but you know me I'm a little weird on when I eat certain foods and roast is one of them. I only want roast when the weather is cool to cold, too heavy for me in warm weather. I used to use a crock pot but found I prefer the oven on 250 for 4 to 6 hours, until it's tender.

 

[TerryP]

I used to use a crock pot but found I prefer the oven on 250 for 4 to 6 hours, until it's tender.

Covered, in a broiling pan?

 

[Krimson]

Covered, in a broiling pan?

Yes, for some reason I can control the liquid better. I want thick gravy when it's done and I never got it right in the crock pot. Always too much liquid or scorched on bottom.

 

[TerryP]

Yes, for some reason I can control the liquid better. I want thick gravy when it's done and I never got it right in the crock pot. Always too much liquid or scorched on bottom.

That's a good idea. I haven't done that in several years.

It's in the fridge. It'll take a bit to thaw. But the weather has been right, as of late. It's back in the mid-60's in a day or two.

This one is going to be done in a mushroom gravy...been a minute since I've done that.

 

[Krimson]

That's a good idea. I haven't done that in several years.

It's in the fridge. It'll take a bit to thaw. But the weather has been right, as of late. It's back in the mid-60's in a day or two.

This one is going to be done in a mushroom gravy...been a minute since I've done that.

I do mushroom gravy for her as well, not a shroom fan myself but I'll eat them in a gravy or sauce.

 

[TerryP]

 

[rick4bama]

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You using Lasagna noodles? For some reason I saw either @TerryP or @Krimson talking about making your own bacon with pork belly? I just can't find it, but just to let you know I got some yesterday. So how do you guys seasonal it?

 

[TerryP]

You using Lasagna noodles? For some reason I saw either @TerryP or @Krimson talking about making your own bacon with pork belly? I just can't find it, but just to let you know I got some yesterday. So how do you guys seasonal it?

He was talking about making sausage: that's your "go-to."

It's lasagna, yes, sort of. It's rolled in a tortilla. Baked or air fryer.

 

[Krimson]

You using Lasagna noodles? For some reason I saw either @TerryP or @Krimson talking about making your own bacon with pork belly? I just can't find it, but just to let you know I got some yesterday. So how do you guys seasonal it?

Bacon and Bacon: Two Homemade Bacon Recipes

Here are two bacon recipes that will revolutionize the way you think of bacon. We made them both, thinking one would be the clear winner, but the jury was split over which was the absolute best. Both were hailed, however, as The Best Bacon Ever, almost universally among the taste testers...

www.mountainfeed.com

Here's a couple recipes Rick. I use kosher salt and the curing salt to about the same measurements they recommend. I use a little less than half the sugar they do. Use some red pepper flakes and a lot of fresh ground black pepper as well. I use the dry cure way and I smoke it at around 200 till it hits 150, I don't use the oven.

Google refrigerator bacon recipes and you can find several but most will be a mix of salt, pepper and something sweet.