The cooking thread

Cajunrider said:
I got a big prime rib roast at Kroger too. Between the sale and the e-coupon, I got it for $3.97/lb!
Since there are only two of us at the house, today I am going to do what my lady prefers. I cut super thin steaks (3/8" thick), seasoned them and flash sear them on a super hot cast iron pan. It will be served with garlic mashed potato. With that big roast, I have enough steaks for 4 days for us.
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Kroger has the same sale again for this week (Dec 20-Dec26). I am going to get another roast. This time I might just smoke the whole thing!
 
Cajunrider said:
Yep. I've been to several dinner invitations where failed attempts at braised ox-tail were served. Even at my best attempt at diplomacy, I can only muster "It's OK. If it were me, I probably wouldn't cook it this way." I know that is harsh but somebody gotta tell them the truth. It is easy to overcook it in an instant pot in pressure cooker mode. Falling off the bone is not what we should do. The tendon must be tender but the whole tail cut shape should be preserved.

That and ghastly beef tongue soups and hog head cheese that tasted like something people throw up after a night of drinking. People please! Rendering the jelly from hoghead is easy, seasoning it so it is tasty is a tough endeavour. I myself wouldn't try that. I'll leave it to some grandmas from up in the hills.
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I get wanting to play in the kitchen. Hell, it's how you learn to cook. The only time I bother with a recipe is when I'm baking, and then it's still pretty loose with some things.
But there's a reason some dishes aren't more common, but also why there aren't more recipes written down for them. It takes guts to cook sometimes, and you have to have the confidence to know when to put down the measuring spoons before attempting some things. But don't jump in the deep end without your water wings. If you can't manage a decent potato salad or meatloaf without a cookbook, you might not want to start with beef Wellington.

That said, I botched my last go at ox tail. Tasted fine, but it'd been so long that I forgot how greasy they can be.
 
ShadyStump said:
I get wanting to play in the kitchen. Hell, it's how you learn to cook. The only time I bother with a recipe is when I'm baking, and then it's still pretty loose with some things.
But there's a reason some dishes aren't more common, but also why there aren't more recipes written down for them. It takes guts to cook sometimes, and you have to have the confidence to know when to put down the measuring spoons before attempting some things. But don't jump in the deep end without your water wings. If you can't manage a decent potato salad or meatloaf without a cookbook, you might not want to start with beef Wellington.

That said, I botched my last go at ox tail. Tasted fine, but it'd been so long that I forgot how greasy they can be.
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Heaven knows the so many times I have had to eat my botched attempts ‘cause I was taught not to waste food.
 
We're trying to make gingerbread for the gingerbread house...
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... WITHOUT a mixer.🥴
About to just put our hands in there because we're only halfway through the flour needed.
 
Flowerhouse said:
Good for you! Those look amazing. I'm a big fruitcake fan, so I may have to trouble you for that recipe:)
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Happy to know I'm not the only one who still appreciates the classics.
It's surprisingly simple, and makes ALLOT. Need to get some buttercream frosting figured out for it. That really sends it over the top. The one real downside is they like to stick to the paper. Spayed the heck out this last batch to see if that helps.

nuttiest said:
That's awesome you did your own candied fruit !
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Super easy actually. Just simmered this dry fruit in simple syrup until it reduces by about half or so, then pour the chunks into a bowl and add MORE sugar until it's barely held by the liquid. Letting it stand overnight helps.
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All the stores are out of the real eggnog, so making a big batch to take to the family get-together tomorrow.
Orange cream!
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Totally underestimated the amount of eggs for the milk I started with.
 
Bread.
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A little over done, but not bad.
Was kinda distracted by being distracted every so slightly that I chopped my finger tip off.
Again.🙄
You'd think I'd have that lesson learned, but it has been a few years since I last did it.

Anyways, the figgy pudding may be tomorrow's project.
 
leatherback said:
That becomes a form of cake? It just looks like fruit in syrop? Do share the result!
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There's just enough cake to it to hold the fruit and nuts together. It's rather chewy with a crunch on top, but has a very balanced richness. Top with buttercream frosting, and the darker tones of caramelized sugars are tempered with a smooth sweetness.
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BTW, yes, spray the papers, heavily. The sugar in the fruit still tries to stick but, but can be pulled off cleanly with slight carefulness.
 
Turnip green fresh from the ground then immediately washed and cooked with chipped rib eye steaks.
For my bowl I tossed in a dozen jumbo oysters and cooked at boiling for 1 minute. As this old skipper often says to his sailors: “Finest kind lads! Finest kind!”
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