NG Club for Cooks, Bakers & Eaters.

door88

Member since: Jun. 24, 2021

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Response to NG Club for Cooks, Bakers & Eaters. 2022-03-23 23:24:56

At 3/23/22 11:19 PM, door88 wrote: Life has gotten in the the way. Here is some of the stuff that I have eaten over that past few weeks:

Quesadillas

Cumin lamb from one of the local Chinese places

Part two:

Pesto chicken salad sandwich

One pot meal consisting of Chinese sausage, dried shrimp, veges, and rice. Seasoned with Tony Chachere’s.

I also made buttered mochi, but I forgot to take a picture of it.

“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey

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door88

Member since: Jun. 24, 2021

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Response to NG Club for Cooks, Bakers & Eaters. 2022-03-25 10:38:39

Pork in a mole poblano sauce with beans and rice for dinner this past Wednesday:

Just finished snacking on this:

“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey

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ChiralAnomaly

Member since: Mar. 14, 2004

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Supporter Level 48 Melancholy

Response to NG Club for Cooks, Bakers & Eaters. 2022-03-26 08:41:26

I want to try bull penis and testicle.

Latest TCs

I mainly focus on WPac and NATL basin.

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OlTrout

Member since: Aug. 5, 2003

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Response to NG Club for Cooks, Bakers & Eaters. 2022-03-26 11:58:30

At 3/26/22 08:41 AM, Sobolev wrote: I want to try bull penis and testicle.

You can get bull testicle here at a few places. I haven't tried it yet, but I think I'd like to.

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Prinzy2

Member since: Dec. 7, 2006

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Response to NG Club for Cooks, Bakers & Eaters. 2022-03-28 07:25:32

At 3/26/22 11:58 AM, OlTrout wrote:
At 3/26/22 08:41 AM, Sobolev wrote: I want to try bull penis and testicle.
You can get bull testicle here at a few places. I haven't tried it yet, but I think I'd like to.

My buddy, who's a rancher, says the younger calf nuts are the way to go. Bulls and older calves have more gristle.

I managed to sneak away at last year's branding before the oyster fry.

One thing I'd like to try is marrow. Safeway has a marrow bone sale right now for $4.49 per lb, which is a fucking rip off considering it's probably a throw away piece for soup stock. They do clean it up and cut it lengthwise in half, but still...

Maybe I'll bite the bullet and give it a whirl if I have a hankering.

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OlTrout

Member since: Aug. 5, 2003

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Response to NG Club for Cooks, Bakers & Eaters. 2022-03-28 07:51:42

At 3/28/22 07:25 AM, Prinzy2 wrote:
At 3/26/22 11:58 AM, OlTrout wrote:
At 3/26/22 08:41 AM, Sobolev wrote: I want to try bull penis and testicle.
You can get bull testicle here at a few places. I haven't tried it yet, but I think I'd like to.
My buddy, who's a rancher, says the younger calf nuts are the way to go. Bulls and older calves have more gristle.

I managed to sneak away at last year's branding before the oyster fry.

One thing I'd like to try is marrow. Safeway has a marrow bone sale right now for $4.49 per lb, which is a fucking rip off considering it's probably a throw away piece for soup stock. They do clean it up and cut it lengthwise in half, but still...

Maybe I'll bite the bullet and give it a whirl if I have a hankering.

On one hand, a pound of marrow goes a long way. But that's almost the same price as ground beef.

Marrow is excellent, both as an additive and on its own. If you're looking to dip your toes in, make yourself Sauce Bordelaise.

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Prinzy2

Member since: Dec. 7, 2006

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Response to NG Club for Cooks, Bakers & Eaters. 2022-03-28 08:02:18

At 3/28/22 07:51 AM, OlTrout wrote:

On one hand, a pound of marrow goes a long way. But that's almost the same price as ground beef.

I suppose I'm assuming there's 80% bone and 20% marrow.

It looked good in the flyer, and lord knows they sell 'fashionable' cuts at a premium price.

Marrow is excellent, both as an additive and on its own. If you're looking to dip your toes in, make yourself Sauce Bordelaise.

Sauce Bordelaise sounds right up my alley. I'll give the marrow a try on its own roasted with salt.

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OlTrout

Member since: Aug. 5, 2003

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Response to NG Club for Cooks, Bakers & Eaters. 2022-03-29 23:14:11

Parm-crusted portobellos

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Piss

Member since: Apr. 12, 2012

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Response to NG Club for Cooks, Bakers & Eaters. 2022-03-30 07:21:06

are we still girlfriend boyfriend

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Peepers

Member since: Jul. 4, 2010

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Response to NG Club for Cooks, Bakers & Eaters. 2022-04-05 17:00:32

Anybody have some go-to spice rub for venison backstrap? I've got a couple I'm planning to do this weekend.

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door88

Member since: Jun. 24, 2021

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Response to NG Club for Cooks, Bakers & Eaters. 2022-04-09 11:36:59

At 4/5/22 05:00 PM, PussPeepers wrote: Anybody have some go-to spice rub for venison backstrap? I've got a couple I'm planning to do this weekend.

Can't go wrong with salt and cracked pepper.

“I bet one legend that keeps recurring throughout history, in every culture, is the story of Popeye.” - Jack Handey

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OlTrout

Member since: Aug. 5, 2003

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Response to NG Club for Cooks, Bakers & Eaters. 2022-04-09 12:05:19

At 4/5/22 05:00 PM, PussPeepers wrote: Anybody have some go-to spice rub for venison backstrap? I've got a couple I'm planning to do this weekend.

If you don't already own it, I'd highly recommend you pick up The Flavor Bible.

Here's the excerpt on Venison.

Bold is recommended. BOLD CAPS is highly recommended.

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Peepers

Member since: Jul. 4, 2010

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Response to NG Club for Cooks, Bakers & Eaters. 2022-04-09 12:48:47

At 4/9/22 12:05 PM, OlTrout wrote:
At 4/5/22 05:00 PM, PussPeepers wrote: Anybody have some go-to spice rub for venison backstrap? I've got a couple I'm planning to do this weekend.
If you don't already own it, I'd highly recommend you pick up The Flavor Bible.

Here's the excerpt on Venison.

Bold is recommended. BOLD CAPS is highly recommended.

Thanks! I will definitely be picking myself up a copy.

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Prinzy2

Member since: Dec. 7, 2006

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Response to NG Club for Cooks, Bakers & Eaters. 2022-04-09 13:59:40

At 4/9/22 12:05 PM, OlTrout wrote: BOLD CAPS is highly recommended.

JUNIPER BERRIES?!

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Kiwi

Member since: May. 10, 2016

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Response to NG Club for Cooks, Bakers & Eaters. 2022-04-10 21:38:05

Artisanal chocolates from today that I thought were so beautiful I had to take a photo. The strawberry cheesecake have gold coating on them. The salted caramel were so aesthetically pleasing.

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Cyberdevil

Member since: Jan. 17, 2004

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Response to NG Club for Cooks, Bakers & Eaters. 2022-04-11 06:10:16 (edited 2022-04-11 06:10:34)

At 4/10/22 09:38 PM, Kiwi wrote: Artisanal chocolates from today that I thought were so beautiful I had to take a photo. The strawberry cheesecake have gold coating on them. The salted caramel were so aesthetically pleasing.

Those really do look amazing. Love the ones with color in particular.

Curious about pricing, gold coated cheesecake cube cost for example? Do you know?

The latest: Hexa #97 (May)

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Kiwi

Member since: May. 10, 2016

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Response to NG Club for Cooks, Bakers & Eaters. 2022-04-11 23:27:09

At 4/11/22 06:10 AM, Cyberdevil wrote:
At 4/10/22 09:38 PM, Kiwi wrote: Artisanal chocolates from today that I thought were so beautiful I had to take a photo. The strawberry cheesecake have gold coating on them. The salted caramel were so aesthetically pleasing.
Those really do look amazing. Love the ones with color in particular.

Curious about pricing, gold coated cheesecake cube cost for example? Do you know?

For a box of 6 it was $24.99

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Cyberdevil

Member since: Jan. 17, 2004

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Response to NG Club for Cooks, Bakers & Eaters. 2022-04-12 05:51:46

At 4/11/22 11:27 PM, Kiwi wrote:
At 4/11/22 06:10 AM, Cyberdevil wrote:
At 4/10/22 09:38 PM, Kiwi wrote: Artisanal chocolates from today that I thought were so beautiful I had to take a photo. The strawberry cheesecake have gold coating on them. The salted caramel were so aesthetically pleasing.
Those really do look amazing. Love the ones with color in particular.

Curious about pricing, gold coated cheesecake cube cost for example? Do you know?
For a box of 6 it was $24.99

Ooh that's not so bad!

Was expecting something ludicrous.

The latest: Hexa #97 (May)

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Kiwi

Member since: May. 10, 2016

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Response to NG Club for Cooks, Bakers & Eaters. 2022-04-18 19:36:18

Breakfast 🍳 meal prep

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Cyberdevil

Member since: Jan. 17, 2004

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Response to NG Club for Cooks, Bakers & Eaters. 2022-04-29 14:46:32

At 3/16/22 11:52 AM, Prinzy2 wrote:
At 3/16/22 11:44 AM, Cyberdevil wrote:

Ah beverage, I forgot about that bit... I'd go with some good honey mead myself.
Speaking of mead, I've gotten several people from work hooked on Maxwell honey mead. Absolutely delicious, though I don't have any other meads to compare it to, except Fallentimber which what one of the worst things I've ever tasted.

Have you had that brand before?

Seems I missed this reply earlier, my bad!

Haven't tried neither Maxwell nor Fallentimber, though it seems it might be possible to import the first of the two, I'll give it a shot, good to know at least Fallentimber is nothing to look for...

Apart from Medovarus I don't remember any particular brand names in regard to mead though. I've tried some local Baltic alternations in Latvia and Lithuania, and here we have for example Odinsborg's (translates to Odin's Fort) mead, made the traditional way after a secret recipe from the 1800's - one of the world's oldest, which is pretty good!

I don't know any more common or international brands though. Would love to see how they compare.

The latest: Hexa #97 (May)

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Kiwi

Member since: May. 10, 2016

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Response to NG Club for Cooks, Bakers & Eaters. 2022-04-30 20:07:21

Soaked it in tequila and I’m taking it to the beach tomorrow

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OlTrout

Member since: Aug. 5, 2003

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Response to NG Club for Cooks, Bakers & Eaters. 2022-04-30 20:33:00

At 4/30/22 08:07 PM, Kiwi wrote: Soaked it in tequila and I’m taking it to the beach tomorrow

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Cyberdevil

Member since: Jan. 17, 2004

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Response to NG Club for Cooks, Bakers & Eaters. 2022-05-01 06:18:08

At 4/30/22 08:07 PM, Kiwi wrote: Soaked it in tequila and I’m taking it to the beach tomorrow

Nice. Finna be a good day today!

The latest: Hexa #97 (May)

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Peepers

Member since: Jul. 4, 2010

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Response to NG Club for Cooks, Bakers & Eaters. 2022-05-01 13:50:33

Sofrito rice with chorizo.

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Kiwi

Member since: May. 10, 2016

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Response to NG Club for Cooks, Bakers & Eaters. 2022-05-04 23:57:44

Easy breakfast prep

soy yogurt + granola + strawberries 🍓

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OlTrout

Member since: Aug. 5, 2003

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Response to NG Club for Cooks, Bakers & Eaters. 2022-05-06 10:44:23

I did a bunch of batch-cooking and I forgot to take photos except for this one. Burrito filling:

I also made meatballs, meatloaf, and pâté chinois.

And here's what I'm eating for breakfast now, since I'm trying to use diet to manage my stress levels:

No more coffee for me. Gotta eat beans, leafy greens, fish, peas, berries, nuts and whole grains wherever possible. I had a glass of milk with some whey protein mixed in, as well.

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Peepers

Member since: Jul. 4, 2010

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Response to NG Club for Cooks, Bakers & Eaters. 2022-05-06 14:47:48

At 5/6/22 10:44 AM, OlTrout wrote: I did a bunch of batch-cooking and I forgot to take photos except for this one. Burrito filling:

I also made meatballs, meatloaf, and pâté chinois.

And here's what I'm eating for breakfast now, since I'm trying to use diet to manage my stress levels:

No more coffee for me. Gotta eat beans, leafy greens, fish, peas, berries, nuts and whole grains wherever possible. I had a glass of milk with some whey protein mixed in, as well.

I could seriously sit down to a little bowl of just that burrito filling. Looks delicious.

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OlTrout

Member since: Aug. 5, 2003

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Response to NG Club for Cooks, Bakers & Eaters. 2022-05-06 15:16:57

At 5/6/22 02:47 PM, HissPeepers wrote:
At 5/6/22 10:44 AM, OlTrout wrote: I did a bunch of batch-cooking and I forgot to take photos except for this one. Burrito filling:

I also made meatballs, meatloaf, and pâté chinois.

And here's what I'm eating for breakfast now, since I'm trying to use diet to manage my stress levels:

No more coffee for me. Gotta eat beans, leafy greens, fish, peas, berries, nuts and whole grains wherever possible. I had a glass of milk with some whey protein mixed in, as well.
I could seriously sit down to a little bowl of just that burrito filling. Looks delicious.

I actually had just the filling for dinner with some tomatoes and sour cream, since I didn't want to defrost my tortillas. It was pretty bomb.

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Peepers

Member since: Jul. 4, 2010

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Response to NG Club for Cooks, Bakers & Eaters. 2022-05-07 13:02:45

Made some General Tso's shrimp with egg fried rice and steamed baby bok choy.

I feel like I cheated, because I got a bottle of Iron Chef General Tso's sauce & glaze.

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OlTrout

Member since: Aug. 5, 2003

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Response to NG Club for Cooks, Bakers & Eaters. 2022-05-07 16:23:53

More batch cooking stuff. Making some sauce. Probably for lasagna and definitely just to put over pasta.

Prep:

1.5kg mushroom

6 large yellow onion diced

Beef and Italian sausage mixture (3kg total)

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