Author Topic: Weekend Eats  (Read 24957 times)

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Offline Hofstadter

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Re: Weekend Eats
« Reply #255 on: April 30, 2018, 03:54:47 AM »


Kabocha squash stirfry with crumbled tofu and red rice
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Offline Hofstadter

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Re: Weekend Eats
« Reply #256 on: May 06, 2018, 05:11:20 AM »
Kori ghassi, bengali spiced pumpkin, mint yogurt, roti breads

My wargaming channel
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"Who trusted God was love indeed
And love Creation's final law
Tho' Nature, red in tooth and claw
With ravine, shriek'd against his creed " In Memoriam, A.H.H

Offline airboy

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Re: Weekend Eats
« Reply #257 on: May 06, 2018, 08:38:00 AM »
We went to a low country seafood boil yesterday.  It is a traditional boil with crab, shrimp, sausage, mini-corn cobs, potatoes, and spices.  Everyone else brought a dessert or appetizer. 

Offline airboy

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Re: Weekend Eats
« Reply #258 on: May 18, 2018, 11:02:32 PM »
I had some guys over for poker.  Our group gives $5 each to the host for the meal.

I made:
boneless pork chops with grillmaster spices
cornbread muffins (with and without jalapenos)
cookies from store bought dough
salad (spinach; cauliflower, mini-tomatoes, olives, marinated artichoke hearts, carrots and cheese).

Everything was eaten and I cooked 8 boneless pork chops for 5 people.

Offline bayonetbrant

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Re: Weekend Eats
« Reply #259 on: May 19, 2018, 05:45:34 AM »
Sounds pretty excellent
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Offline Hofstadter

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Re: Weekend Eats
« Reply #260 on: June 09, 2018, 08:11:37 AM »
Tongbauchu Kimchi

My wargaming channel
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"Who trusted God was love indeed
And love Creation's final law
Tho' Nature, red in tooth and claw
With ravine, shriek'd against his creed " In Memoriam, A.H.H

Offline bbmike

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Re: Weekend Eats
« Reply #261 on: June 10, 2018, 07:52:36 AM »
Tongbauchu Kimchi



Did you ferment that yourself? I've done a couple of jars of sauerkraut that turned out really, really good.
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Offline Hofstadter

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Re: Weekend Eats
« Reply #262 on: June 12, 2018, 06:46:13 AM »
Yeah, I left it out for two days, I dont think it did much though because the weather had been so cold. Still tastes good though. It's a touch too spicy

Thai green papaya salad


My wargaming channel
https://www.youtube.com/channel/UCx_VZ48DOrINe4XA7Bvf99A

"Who trusted God was love indeed
And love Creation's final law
Tho' Nature, red in tooth and claw
With ravine, shriek'd against his creed " In Memoriam, A.H.H

Offline Hofstadter

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Re: Weekend Eats
« Reply #263 on: July 08, 2018, 08:29:09 AM »
Soybean paste stew, blanched and seasoned spinach, kimchi

My wargaming channel
https://www.youtube.com/channel/UCx_VZ48DOrINe4XA7Bvf99A

"Who trusted God was love indeed
And love Creation's final law
Tho' Nature, red in tooth and claw
With ravine, shriek'd against his creed " In Memoriam, A.H.H

Offline airboy

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Re: Weekend Eats
« Reply #264 on: August 25, 2018, 07:00:22 PM »
I made "wooly pig chops" this evening.

Wooly pigs have a huge proportion of fat compared to modern pigs.  They are used in the USA as research animals for the effects of obesity on heart disease and other maladies.  The chops were very inexpensive (less than $2.00 for four thick chops).  Very high fat content.

I talked with my buddy "pig man" who runs the AU swine unit on how to cook them.  He suggested using a rub, then cooking them over low heat.  The high fat content means you run the risk of fat flare ups on your grill.  My wife used the grillmasters rub on four of them (garlic and herbs) and she used a chilpote rub she concocted herself on the other half of the chops.  The rub was on the chops for two hours as they sat on the counter coming up to room temperture. 

I have a three burner gas grill and I normally use two of the burners when grilling.  Tonight I used one burner.  I cooked them slowly, but throughly.  All of the meat was bubbling and brown when I took them off.

Very, very tasty.  The meat from wooly pigs is being (mostly) sold to very high end restaurants in Atlanta and New Orleans.  A lot of chefs want very fatty pig meat and bacon for various dishes, and wooly pig meat is both rare and desirable.  I ate only half the meat I normally do because of the fat content.  Everyone else at the table thought it was very tasty.

I doubt if many of you will ever have a crack at this meat (outside of Hungary where they originated).
« Last Edit: August 25, 2018, 07:09:39 PM by airboy »