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I'm gonna try this. Chicken legs are now probably the least expensive portion of the chicken. And I love me some chicken!

 
Been cooking maniacally all weekend. Blood orange marmalade. Black bean soup. Three cheese pizza. Steak fajitas. Carrot pistachio and pomegranate salad. Garbanzo based bowl. Pesto. Poached salmon.
 
In 1995, Americans ate 75 lbs/year of beef, 50 lbs/year of pork, 37 lbs/year of chicken and 8 lbs/year of turkey. Since then, the amount of pork consumed has not budged and in 2022 is still 50 lbs/year. Turkey consumption has doubled and is now 16 lbs/year. The amount of beef consumed has slid to 60 lbs/year, while chicken has skyrocketed to almost 100 lbs/year.
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Got bored last week and did some baking. Homemade Chicago style pizza pies and cinnamon rolls. Cinnamon rolls are basically just butter and sugar held together with a little bit of flour. They were so good that my wife says I am not allowed to make them anymore or for a long time at least.

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donkiez said:
Got bored last week and did some baking. Homemade Chicago style pizza pies and cinnamon rolls. Cinnamon rolls are basically just butter and sugar held together with a little bit of flour. They were so good that my wife says I am not allowed to make them anymore or for a long time at least.

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Great job on the pizzas!
 
donkiez said:
Got bored last week and did some baking. Homemade Chicago style pizza pies and cinnamon rolls. Cinnamon rolls are basically just butter and sugar held together with a little bit of flour. They were so good that my wife says I am not allowed to make them anymore or for a long time at least.

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That all looks great!
 
donkiez said:
Got bored last week and did some baking. Homemade Chicago style pizza pies and cinnamon rolls. Cinnamon rolls are basically just butter and sugar held together with a little bit of flour. They were so good that my wife says I am not allowed to make them anymore or for a long time at least.
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All of that looks awesome! My wife said the same thing after I made alfredo sauce for the first time, butter, heavy cream, garlic and lots of cheese ... so good and so bad all at the same time.
 
bigbailes said:
All of that looks awesome! My wife said the same thing after I made alfredo sauce for the first time, butter, heavy cream, garlic and lots of cheese ... so good and so bad all at the same time.
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This is a really good cookbook. The printing company I worked for back in the 80s printed it. There's an excellent scallops fettuccini recipe in it.

Amazon product ASIN 0960991204
 
Current issue of Discover magazine has an article on how to cope with invasive destructive species. Eat them!
Specifically, garden snails, kudzu, wild boar, lionfish, bullfrog, green iguana, dandelion, Asian giant hornet, Asian shore crab.
How many are you willing to try?
I would try the plants and fish.
 
crandc said:
Current issue of Discover magazine has an article on how to cope with invasive destructive species. Eat them!
Specifically, garden snails, kudzu, wild boar, lionfish, bullfrog, green iguana, dandelion, Asian giant hornet, Asian shore crab.
How many are you willing to try?
I would try the plants and fish.
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Ill try most anything, I only really draw the line at brains and anything else potentially dangerous. I hear lionfish are delicious, and iguana is supposed to be like chicken
 
So I'm a griddler now. We got a griddle and broke it in over the holiday weekend. Im not sure why I waited so long because it is awesome. You can cook an absolute mountain of food on it, in no time at all. One of the best things I did this weekend was slow smoking a tri tip for 6 hours, then chopping it up into fajitas and tacos all griddled up in butter and spices. Ive been having a lot of fun with it and looking forward to doing smashburgers, philly cheesesteaks, fried rice and birria tacos all soon.
 
donkiez said:
So I'm a griddler now. We got a griddle and broke it in over the holiday weekend. Im not sure why I waited so long because it is awesome. You can cook an absolute mountain of food on it, in no time at all. One of the best things I did this weekend was slow smoking a tri tip for 6 hours, then chopping it up into fajitas and tacos all griddled up in butter and spices. Ive been having a lot of fun with it and looking forward to doing smashburgers, philly cheesesteaks, fried rice and birria tacos all soon.
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What griddle did you get?
 
Phatguysrule said:
What griddle did you get?
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I spent hours on that question, and ended up with the Pitboss Ultimate 4 burner. It came down to Pitboss vs Blackstone and I picked the Pitboss becaue I like their nonstick ceramic cook top and I think they look really nice especially vs Blackstone design. I do have long term concern for the durability of a nonstick ceramic surface but decided to risk it. Pitboss says it is long lasting and I figure I can always replace the cooktop in a few years if I have to. So far I am really impressed, no real seasoning needed and clean up is really nice. My wife really likes it also, usually she leaves the outdoor cooking up to me but ended up pushing me out of the way on it. She would even use it without me, Im pretty sure she wouldnt feel that way about a blackstone with the extra care required.
 
If Im being nitpicky about the design, there are a few minor things I think the could have done better. Like all 4 wheels should be free moving castor wheels instead of two and then two big fixed wheels. Also they use a strange wire system in the cart to help stabilize it which makes the shelf half useless, they should have just done two shelves. Both of those items are minor but seem like poor design. The giddle itself can be lifted off tho and taken camping or tailgating, which is a nice feature but not really a selling point for me.
 
Just finished reading America's Test Kitchen Savory Baking. Lots of interesting recipes but it's 105F. Baking has to wait.
 
I might have to check that one out also. I was gifted America's Test Kitchen: Bread Illustrated and it has been an amazing book. I got the cinnamon rolls and chicago pie recipes from it. The dinner rolls recipe are my most requested item I make. I highly recommend that book to anyone who likes bread.
 
Their books are really good. I have quite a collection and use them a lot, everyday things just for me and special occasion dishes.
 
crandc said:
Their books are really good. I have quite a collection and use them a lot, everyday things just for me and special occasion dishes.
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Based on your recommendation and my experience with their other book, I went ahead and ordered this book also. I probably wont get deep into the book until this fall/winter, but I am looking forward to comparing notes!
 
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Don't eat beef often but got a grass fed rib steak and grilled it. Rubbed with olive oil and generously seasoned with salt and pepper. Two level fire, seat on hot side then finish cooking on cool side. Cane out with seated crust and perfect pink meat, no gray. Lucia and I enjoyed. Had a small baked potato and green beans and salad from garden. Have molasses spice cookies ready to go into oven.
 
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PS very aware of fire danger. Before even bringing food inside closed all vents to cut off oxygen and sprayed water on outside of barbecue to cool it.
 
My brother-in-law made this yesterday. Best pot roast I've ever had!!

Mississippi Pot Roast

Ingredients
  • 1 (3-4 pounds) chuck roast
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix
  • 1/4 cup butter
  • 4-5 pepperoncini peppers
Instructions
  • Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.
  • Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. Enjoy!

Notes
  • Do not add any water or broth to this! It will make enough liquid as it cooks.
  • This tastes delicious with potatoes and carrots! I like to add a few quartered russet potatoes and a large handful of baby carrots to the crockpot when there is about 1-2 hours left of cooking time.
 
ABM said:
My brother-in-law made this yesterday. Best pot roast I've ever had!!

Mississippi Pot Roast

Ingredients
  • 1 (3-4 pounds) chuck roast
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix
  • 1/4 cup butter
  • 4-5 pepperoncini peppers
Instructions
  • Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers on top of the mixes, and add the butter.
  • Cook over low heat for 8 hours. Serve with noodles, rice or mashed potatoes. Enjoy!

Notes
  • Do not add any water or broth to this! It will make enough liquid as it cooks.
  • This tastes delicious with potatoes and carrots! I like to add a few quartered russet potatoes and a large handful of baby carrots to the crockpot when there is about 1-2 hours left of cooking time.
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No pepperoncini, no ranch, no butter. Otherwise it looks great.
 
Lanny said:
No pepperoncini, no ranch, no butter. Otherwise it looks great.
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I do understand ranch dressing and au jus mix probably don't belong in a foodie thread, but it really was an amazing pot roast. We just needed some mashed potatoes!
 
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