What are you cooking?

[MaloK]

Don't really know why but I was thinking about foods that I really like but haven't done in ages. One that came to mind was real macaroni and cheese. I mean the REAL stuff starting with a roux, not the boxed stuff. Does anyone still do this?

Don't get me wrong as I DO like some of the boxed stuff, especially Velveeta and Shells, but they are pretty limited. I mean, sure, you can add stuff like ham and/or broccoli but it just isn't the same as the real oven baked stuff.

With the boxed macaroni and cheese it is whatever cheese stuff comes in the box. When doing from total scratch you have a plethora of options as to the cheese blend. Having Italian and want a pasta side dish? There are many Italian cheeses that would combine well. Shoot, since they have recently been mentioned, you are making Gyros. How about some macaroni and cheese with Feta Cheese as a side? The possibilities are next to unlimited.

Making a scratch macaroni and cheese isn't hard but for it to be really good you have to master making a good roux as it is the base of the entire thing.

That is tempting, It's been a long time since I did one... After checking... I have not what's needed to make Mac & Cheese per say...

But I can take revenge with an alfredo or maybe a carbonara, with smoked bacon...

 

[jaylach]

Any one that recognizes doing anything special for Memorial Day May, 26th; Monday?

For myself I'll spend it by myself by choice as I've sort of outgrown and have gotten tired of holiday hypes. About the only thing I do with such holidays is to use as an excuse for a steak.

This time I'm going to get brave and have a rib eye thawing that will go with a baked tater and whatever veggie I decide. The 'brave' part comes from the rib eye being bison, not beef. This steak has been in my chest freezer for months and it is time to be brave. I've never had bison before so it may be an experience. Just in case I don't like I also have a hamburger patty thawing. @WhistlingBadger ... You have likely had bison so any advice as to cooking? Right now I'm planning on doing just I would beef with sauteed shrooms and onions. at medium rare or a touch over. The baked potato will also have shrooms and onion along with a heavy dose of sour cream and butter. The veggie is likely to be broccoli done in a shallow skillet smothered with cheddar cheese. Normally with steak and a baked tater I'd have corn on the cob but didn't think to get any on my last grocery order. Probably not but it is possible that a bit of baked beans may be involved.

I used to do 'group meals' but quit due to a lack of appreciation from the people eating. Last one I did was a Thanksgiving meal that I offered to share with a couple of guys in my apartments that, like me, have no family in the area. We were supposed to eat and watch football but they both left right after eating saying they had football to watch with friends. That was around 6-7 years ago and I haven't done a 'group meal' since.

 

[Back in the fold]

@jaylach I am curious about that bison you’re going to cook up . Be sure and let us know what you think . I’ve heard it’s good but have never had it .

 

[WhistlingBadger]

I've had bison but never had the opportunity to cook it, so I'm no help. My standard advice with any game meat is er on the side of rare. Little fat means it dries out and turns into leather if you overcook it. I'm guessing bison is that way.

 

[fishorama]

I've only had a bison burger once in a restaurant, so I have no opinion. It was slightly different than a beef burger but similar. I have no idea on the fat:lean ratio. I would agree with WhistlingBadger, try it sort of rare, you can always cook it more but you can "uncook" it. Go with an open mind

 

[MaloK]

A generous rub of coarse sea salt and freshly ground black pepper is all you need, imo.

Bison is super lean, so I use a thermometer and aim for a little more than medium rare. So around 130-135F. As said it becomes really hard if overcooked.

 

[Fishmanic]

About the only thing I do with such holidays is to use as an excuse for a steak.

This time I'm going to get brave and have a rib eye thawing that will go with a baked tater and whatever veggie I decide.

I am defrosting a filet mignon for bbq tomorrow (Monday). Not brave enough to gamble with bison - never had it, probably never will. It’s going to be 77 degrees tomorrow - perfect weather for some yard work . I will be planting 48 flowers tomorrow— then will reward myself with a feast.

 

[Beastije]

Sadly most of the food at the food festival was fried. I tried few pieces of some vegetable fried things but ended up throwing most of it out. Too oily and I never enjoy the taste of fried oil.
Had some octopus and shrimp though. Not a great food festival though, had to cook a dinner!! Didn't expect that )
I know most of US is off today, so enjoy guys and have something special. We have meh weather still so I had red lentil dhal for lunch
Bizon sounds ok. Still a cow anyway. I enjoy cooking with game, cause you can make so many interesting flavors.
Fallow deer with tomato and pea. Fallow deer Bolognese or sloppy joes. Boar ragout with apples. Deer with raisins and red wine. Had even some curry and figs versions

 

[lottabubbles]

got up early and took care of all the cemetery flowers and flags. came home and hoe'd the garden then got out the mower and cut the grass. after all that got the antique Harley out and washed and waxed it. now too tired to do big Memorial celebration dinner so opted to keep it simple and good.
got the little camper grill and put some serious burn marks on Maple Spam and made spam burgers with onion and tomato with baked beans!!!!

 

[MaloK]

I love spam...

The best target on a shooting range.

 

[lottabubbles]

The best target on a shooting range.

used to be but they have come a long way since I ate as a kid

 

[MaloK]

used to be but they have come a long way since I ate as a kid

For real ! Last time I tried that, even my dog didn't touch it.

What expiration year should I look for ?

 

[Fishmanic]

 

[jaylach]

By popular demand here is a bison rib eye steak report...

First not as lean as I was led to believe. While less marble through the meat there was plenty of fat to render. Here is a pic of the raw steak. I was a bit worried about the thick "C" shaped fat line but it rendered down well cooking the steak just a bit less than medium rare. I doubt there would be an issue cooking to at least medium. I don't know if the cut I got is representative but I was pleased with the results.

Here is the finished dinner plate with baked tater and cheddar covered broccoli. No, I did not eat all of this and have another dinner in the fridge with about half of everything.

Bottom line is that it was good and also quite tender. With the cost of the stuff I doubt that I'll do often but I would have zero hesitation about doing again. I WILL say that it tasted different than a beef rib eye but the difference was so small that I can't describe.

 

[fishorama]

I finally made my husband baked beans, potato salad & hot dogs he's been wanting.. A bit disappointing there was no Phillies baseball today. But leftovers & Philly ball tomorrow could be good!