What are you cooking?

[JCinPA 1]

Did the dry brine overnight last night, now I have the rub on--Meathead Goldwyn's Memphis Dust, and both 7.5# shoulder chunks tied. Tomorrow they go on the barrel smoker.

 

[jaylach21 137]

Funny you'd mention it; I had Chinese yesterday. Strawberry chicken, fan tail shrimp, egg rolls dipped in their hot mustard which literally goes straight up your nose! I can barely stand it but I love it anyway.
I've never been to a Panda Express, drive through Chinese just seems weird somehow. I have seen their sauce in the store so maybe I'll give them a shot. But not the orange sauce. I'm a wimp when it comes to the hot stuff.

Also watch out for the sweet pepper sauce as it also has a bite.

 

[JCinPA 1]

Pork is on the smoker! Nice smoke production!

 

[fishorama 10]

Well, I ended up making apricot bread, sort of like banana, or so I thought. I'll never do that again! Way too much bother to peel & pit tiny apricots. At least 1/2 were too far gone after 2 days. Gee whiz! no wonder they tried sulfur, eww. The batter was much more "wet" than banana bread but baking time less. I think too much milk & maybe butter (neither are in banana bread I make). I added ~15 minutes but was still not done enough for me. I put in in the convection oven 15+ more time & well, even toasted, meh! At least my husband likes it. There was only ~ a cup left after all my labor. I pureed & froze it, just plain, no sugar, it was quite thick & tasty. I'm thinking of vanilla ice cream topping. Thank goodness this experiment is over. I have made food that was less than good over the years but few to match this level. I should have read your post, gimme, on making jam, but the whole ordeal is not on my agenda. Maybe next year if the neighbor offers them again...I'll probably have gotten over it by then...

Today I trimmed & packaged up ~5 lbs of chicken breasts for the freezer in dinner amounts. Some bits, some bigger pieces & some in Italian dressing marinade. Tonight will be Italian sauteed, egg noodles with butter & parmesan cheese & napa cabbage sautéed in olive oil. I've run out of cooking steam & am having a glass of wine, dinner will be late, lol

JCinPA, smoked pork or most any meat sounds great! I had hopes my husband would try that after he retired. But like saltwater fish keeping, not yet...(sigh)

 

[gimme301]

Show him this:

Then put on something sexy and tell him you'll drive him to the store to get it. Don't forget to mention it's got wifi.

 

[fishorama 10]

LOL, it's not buying a smoker that's the issue. It's learning how to use it, actually doing it & OMG touching raw meat!

Forgot to say we're having husband's favorite summer dinner: potato salad, corn on the cob, hot dogs & baked beans. I'm not used to our long days, it's much later than I thought.

 

[Fishmanic21 137]

This dish was so good last week, I had to do it again tonight:
Grilled New York strip steak seasoned with olive oil, salt, and pepper cooked medium rare. Accompanied by a side of buttered and salted broccoli and mashed potato.

 

[fishorama 10]

That may be the daintiest serving of mashed potatoes ever! Looks great, just how I like my steak!

We're having a rerun dinner too. Italian marinaded chicken again but with just a deluxe salad. The chicken used to be on repeat every couple weeks but not lately. We've missed it.

 

[fishorama 10]

Easy dinner tonight! Frozen meatloaf, baked potato, corn on the cob & maybe green beans

 

[Fishmanic21 137]

What am I cooking tonight? Nothing. I got chinese takeout. I ordered Kung Poa chicken. I’ve been a lover of Kung Poa Chicken for years. But I was dissapointed with the way the restaurant prepared it. Kung Poa chicken is supposed to be very spicy with chili pepper and peppercorns. The restaurant must have a new cook as my order was very bland. The veggies were fresh and chicken was tender but the dish had zero spices.
Well, I decided to “kick it up a notch” by adding hot chili powder. BAM…. the dish is now very hot and spicy- just the way I like it!

 

[Back in the fold1 10]

I’m having plain popcorn and a cup of boiled water .

 

[jaylach21 137]

What am I cooking tonight? Nothing. I got chinese takeout. I ordered Kung Poa chicken. I’ve been a lover of Kung Poa Chicken for years. But I was dissapointed with the way the restaurant prepared it. Kung Poa chicken is supposed to be very spicy with chili pepper and peppercorns. The restaurant must have a new cook as my order was very bland. The veggies were fresh and chicken was tender but the dish had zero spices.
Well, I decided to “kick it up a notch” by adding hot chili powder. BAM…. the dish is now very hot and spicy- just the way I like it!
View attachment 382611

There is an oriental place right across from my apartment but I haven't ordered any of their takeout in years. Problem is that one time it will be great and the next nothing but bean sprouts. A place has to be consistent.

Your order also has to be right. There is a taco/burger/chicken place here that actually has good stuff but they can't get an order right. I gave them six chances and three times my order was wrong. Haven't been back in like ten years.

 

[fishorama 10]

Sometimes slightly different versions of a dish are ok. When visiting family recently, we went to a Malaysian/Burmese/Thai restaurant with my bro & former SIL & everything was tasty. Then we took my sister & BIL & said we must get the Burmese tea leaf salad. It was different both times than we'd had before here, but quite spicy the 2nd visit. I loved both!! A different chef maybe? It was very good as well but with more crunchy bits & less romaine than we knew from home restaurants. That's part of the fun of trying new restaurants on different nights. My SIL got a "medium" hot dish & it was almost too much for me. Beware "hot" at most Indian restaurants; tears & snot, not a pretty picture, lol.

We had leftover meatloaf & chicken for lunch/brunch & a lot of cherries. So, we're thinking nachos for dinner eventually & our PBS Mystery series soon.

 

[fishorama 10]

Chili & corn muffins soon. I need to work on refilling my freezer, it's pretty bare.

 

[fishorama 10]

Pot roast almost done. Well, it's the gravy that's slowing things down. I use cornstarch & it's hard to guessimate. I don't care much if it's too thin as long as there are lots of carrots
s t