Damn it Tc!!!!! I hit my forehead trying to bite into that steak!!!
Printable View
Damn it Tc!!!!! I hit my forehead trying to bite into that steak!!!
My youngest daughter and her two children were here for the afternoon and supper today. I decided to fix a pork roast, homemade baked beans, corn pudding, marinated cabbage and corn muffins along with a chocolate cake with a chocolate ganache.
I cooked the pork shoulder butt in my Traeger for the occasion. I seasoned it well with my rub and then let it is sit for about an hour before putting it in to start the slow cook.
I used the 'Smoke' setting for an hour then raised the temp to 275. Here's the pic at the end of the Smoke cycle:
Attachment 306355
The pork at the end of the slicing--
Attachment 306356
About the rest of the fixings---I know, I know, 'No Pics' It didn't happen but I was up to my ass in alligators and didn't take pictures--however these were the baked beans..Honest!
Attachment 306357
Pork Roast ! Can't stand the stuff ??!! Nawt reeely ! Looks very tasty Cudda:angel: and those beans look like cooked to perfection delicious fartyness :w.............You do mustard and Brown sugar no doubt ??
Looks great Roy!! :tu
I'm just worried about the chocolate cake with ganache, I'd hate to see any left overs go to waste :rofl2:
No mustard or brown sugar on the pork. Yellow mustard and white sugar are in the baked beans though.Quote:
Originally Posted by Nightblade
That is one good looking pork roast!
Thank you. It was one Good Tasting Pork Roast also---Attachment 306379Quote:
Originally Posted by CamaroZ28
Grabbed a sack of mussels for this afternoons lunch/early dinner.
Attachment 306396
You never cease to amaze with the dishes you produce OCD :tu
I wasn’t sure where this one belonged. It can go here or in the sausage and smoke thread. Either way, Pate campagne.
Attachment 306659
Attachment 306660
Attachment 306661
Attachment 306662
Attachment 306663
Air fried potatoes, green beans sautéed with toasted almonds, and broiled shoulder chops of lamb with rosemary and lemon.
Attachment 306818
Tasty rainy night fair when you can’t cook outside.
Cheers men.
Nuth'n fancy. Italian Sub on fresh baked rolls. Deli Ham, Turkey, Provolone Cheese, Sweet Onion and Tomato. All topped with Red Wine Vinegar and Extra Virgin Olive Oil.
Attachment 306820
17th of May.
Allways the traditional
Attachment 306987
Rømmegrøt.
Recipe:
https://www.sofn.com/norwegian_cultu...pes/rommegrot/
Looks great! :tu But where's the fiskegrot? :shrug:
The what??Quote:
Originally Posted by cudarunner
This--Quote:
Originally Posted by Otto
The Cooking Gardener Collector: NORWEGIAN FOODS - FISKEGROT (FISH PUDDING) - COOKING CLUB
Roy, I can deal with and have tried many different foods in my day. But seriously? Fish pudding? :thinking::shrug:
While I haven't made it in some time it's not bad. I use a cod so it's very mild to start with.Quote:
Originally Posted by Dieseld
I've found that when you make something that's completely foreign to you that you don't know if the recipe you used is what the dish is really supposed to taste like.
There was a father and son construction team that used to do work for my company and they were of Norwegian decent. The dad was a lot older than my dad and I figured that the son (Paul) was about 15 years older than me. So I asked them if I brought in some Fiskegrot if they would try it and tell me how they honestly like it and that said that would be fine. I was off the next day and made a batch and brought it in for part of their lunch.
They really enjoyed it and actually said that the white sauce was the best they'd ever had and wanted the recipe so I printed it out and brought it to them the next day.
Sometimes you don't know if you'll like something if you don't give it a go.
NOTE:
I 'think' that the 'Fish Pudding' is what throws people off. It's more like a fish meat loaf.
I make a wonderful dish that is called a 'Corn Pudding' but it's actually 'Baked Corn'.
Here:
https://sharprazorpalace.com/plate-g...ml#post1586467
Interesting. I have tasted fish pudding as a sandwich topping with shrimp and mayo,
but fiskegrøt was new to me. Probably from further north in Norway.
The egg and potato starch act as a binder so after the dish is cooked you can let it sit for a little while then slice it and serve with a cream sauce or fried onions OR both. It can also be fried in a bit of butter to brown it before serving.Quote:
Originally Posted by Otto
If it's rolled into balls it can be poached and I believe that's called Fiskeboller :shrug: I've tried making the balls but they just fell apart.
The one thing that I found also was to put the ground up fish in a thin towel and squeeze excess moisture out helps hold the thing together.
Now that we're talking about it I'll have to dig some cod out of the freezer and make some the next time my daughter and kids come for the day and supper. I bet it's been 15 years since I made it last.
Yes, fiskeboller is quite common. Served with bacon and boiled potatoes and lots of white sauce. :)
Yes, the fish pudding is a lot like a «fish meat loaf».
A lot of Norwegians, myself included, «cheat» and buy the fiskeboller already made. :)
Thanks for the explanation Roy, but I'm not a fish person. I like perch caught through the ice and sometimes salmon. Other than that, I'm a meat and potatoes type guy.
How about these, fire up the Jenn Air to 950 degrees cook to 125-130 for the wife and daughters fillets, my ribeye at 115-120. Then leftover steak and eggs tommorow
Attachment 307227
Nothing fancy tonight, it ain’t delivery, it’s Dr Oetker.
Attachment 307229
Tc, those steaks look so much better!
Nut'in wrong with those pizzas! Just today I was checking out this 'Best Pizza in Every State' thing and 90% of them had the edges of the crust so black they didn't even begin to look appetizing :banghead: I hope this link will open for all--
The best pizza in every state
While it's been awhile since I made pizza from scratch every once in awhile when my two youngest grand kids are here I'll make 'Mini Pizzas' using English Muffins for the base. Then the kids get to choose the toppings for 'Their Pizzas' instead of having to eat whatever was bought.
Their actually pretty good.
Now I'm wondering how my Traeger would work for cooking pizza directly on the grill--:hmmm:
Since most bbqs get much hotter than domestic ovens, pizza on the grill is way better and that little bit of char on the crust just adds to the flavour.
Have you tried cooking the crust directly on the grill without a pizza stone? Roll it out thin and brush with olive oil. Place it directly on the grill grate. Rolling it onto parchment paper makes this easier.
While it’s cooking brush the other side with olive oil. Using a peel or large spatula, flip it over after a minute or two and add your toppings - not too much because it will be done in a few minutes - sauce, cheese and a couple of pre-cooked other things will be enough. Best pizza ever, especially if you’ve let the dough cold rise in the fridge for a couple of days beforehand.
No room for desert!
Attachment 307415
I would buy them more often but the only place I know to get them is $11 USD for a 18oz/550G can.Quote:
Originally Posted by Otto
Expensive in my opinion for ground up fish scraps.....
Just some modern Lodges, but I made a few chicken parms with oven roasted broccoli tonight.
Attachment 307515
Attachment 307613
Pork Tenderloin
Ness as dumb as this may sound Believe me when I say, as much as the tenderloin looks really good,I'm craving a good salad right now and your's is making me want. I am serious and I know what you wanted to showcase but God those cucumbers and tomatoes look so fresh and farm stand good right now. That and a huge Iced tea, ....Sorry I'm weird. :)Quote:
Originally Posted by nessmuck
This is what diabetes has done to me.......it's made me love my veggies a lot more and that's not saying meat is out because far from it.:angel:
Nice tenderloin! And open fire cooking!yummm.
Cheers, ribs and Irish whiskey tonight.
Attachment 307626
Attachment 307679
Fiddleheads !!
You are late for here.
The fiddle heads are long gone.
Attachment 307700
Oven roasted butternut noodles...and Chicken
Tonight out with the misses at the Millcroft Inn. A local historic site turned inn and restaurant.
I may not finish it all but I will try.
Attachment 309200
20 oz rib steak with a whiskey butter reduction in the cup.
cheers gents.
What's fiddle heads?Quote:
Originally Posted by nessmuck
I'm on a diet and I'm starving, why did I come here?
Young, fern sprouts. In short....:shrug:Quote:
Originally Posted by JOB15
What's a sprout?Quote:
Originally Posted by outback
I jest =)
