Anyone Here Like To Cook/bake?

[kallililly1973]

Me and my girlfriends birthday dinner last week

 

[Fishfur]

Me and my girlfriends birthday dinner last week

Ooooooo! Lobster! Yummy, yummmm!

 

[Kwikfab]

Had forgot to post the steak off the cast iron; when my wife makes steak she does it in the air fryer lol

I tell her she needs to baste it so really I'll just cook the main dish most days

 

[StarGirl]

Breakfast. Blueberry pancake with syrup, whip cream and Strawberries. It was delightful.

 

[bgarthe]

Honestly….no. There are many things I like to do and cooking is NOT one. I’m blessed to have a wife of over 42 years who enjoys it. I do, however do the grocery shopping and clean up after meals.

 

[kallililly1973]

Smoked a nice NY strip with some peppers onions roasted potatoes and pepperchinis

 

[BPSabelhaus]

Day two and Tepeche mode is a slow beat lol
Weather is not being conducive with fermenting tropical pineapple rinds and core lol

 

[BPSabelhaus]

Yay! Fermenting. Now the question of do I just want a bubbly pineapple drink, or so I want to test the stoned ape hypothesis? lol I really wish we'd stick to "Fermented fruits and early hominin neurodevelopment" But one catches news headlines lol

 

[kallililly1973]

View attachment 905569

Yay! Fermenting. Now the question of do I just want a bubbly pineapple drink, or so I want to test the stoned ape hypothesis? lol I really wish we'd stick to "Fermented fruits and early hominin neurodevelopment" But one catches news headlines lol

What is it?

 

[BPSabelhaus]

Pineapple rind and core with a bit of brown sugar, cinnamon and water left to ferment.

 

[kallililly1973]

Pineapple rind and core with a bit of brown sugar, cinnamon and water left to ferment.

So you’re making it into a healthy tea? I still wasn’t understanding what it was for but when o looked up the rinds I guess you can make a tea out of it?

 

[BPSabelhaus]

So you’re making it into a healthy tea? I still wasn’t understanding what it was for but when o looked up the rinds I guess you can make a tea out of it?

More like a mead / kombucha. Seeping and fermenting.

 

[BPSabelhaus]

Tis' the season.

 

[StarGirl]

Tis' the season.

YUM!

 

[BPSabelhaus]

YUM!*

* Alex says only the gold ones lol

 

[Fishfur]

Tis' the season.

Looks delish!

 

[3Fishnight]

You have touched my heart

I love to cook and in the past couple of years I have become a pretty decent home baker. I hardly ever buy bread anymore and I'm proud of it.

You're roast chicken looks amazing. I've got some leg quarters in the freezer so I'd love to hear your recipe. I'm particular to roasting them with seasoned salt and dill, yum!

Edit: If anyone is interested in a super easy and delicious homemade bread recipe, give this one a try.

Where is your bread recipe?

A southern staple is chicken spaghetti, and my family LOVES the recipe I use. And you make it in one big pot (you're gonna need a big stock pot) and a skillet, so super easy clean up!

3-4 lbs chicken (original recipe calls for a whole chicken, I've used thighs and breasts, now I'm lazy and use boneless/skinless breasts)
1.5 pkgs spaghettI noodles
2 cans cream of chicken
2 cans cream of mushroom
Bell pepper
Onion
1 cup hopped celery
Garlic clove
Stick of butter
Shredded cheddar cheese

Boil the chicken for about 45 minutes, or until done. Remove from broth.
In broth, boil spaghettI until done
Chop bell pepper, onion, garlic and celery, sauté in 1/2 stick of butter until soft. Add veggies to broth. Boil.
Add soups. Bring to boil.
Shred chicken and add to pot. Then add desired amount of cheese (orig recipe calls for a cup, I use like 6). Stir until melted.
Serve! Makes enough to feed an army, too! Leftovers are just as good as fresh!

I might give this a try thanks. You do mean chicken broth right?

 

[BPSabelhaus]

Made chicken broth last night, made chicken noodle with dried oyster mushrooms from early spring harvest

 

[kallililly1973]

Margherita pizza and eggplant parmigiana with some fresh garden harvest.

 

[StarGirl]

Made zucchini bread, fresh picked from my Moms garden.

 

[BPSabelhaus]

Making a pot of beans. Charred chilis, garlic and corn. Now to wait and maybe make some corn bread.

You know I can't just make cornbread. Especially with squash flowering and a can of ube sweetened condensed milk in the cupboard lol

 

[BPSabelhaus]

Chicken adobo slowly cooking for about 3 hrs now... I've needed it in my belly for about 2 lol Kitchen smells great right now.

 

[kallililly1973]

Baked bbq thighs roasted potatoes and spinach with roasted red peppers

 

[BPSabelhaus]

Marinating some thighs in soy sauce, fish sauce, rice vinegar, brown sugar, garlic and lemongrass. Wife and kiddo don't like the skin, so fried skins for me

 

[kallililly1973]

Baked bbq country style ribs with maple candied carrots and mushroom onion and peas

 

[BPSabelhaus]

Waiting to go into the feeding sovereignty talk/class/taste hosted by the Muckleshoot nation. Been waiting for this.

I've brought gifts of tobacco seeds and my best Ozette potatoes. I'll post pics from the talk later.


Only took one picture while there and almost forgot to lol My first taste of camas

My gifts were very appreciated as well.

 

[BlackOsprey]

Since I got a sourdough starter, I've been trying out sourdough recipes and cooking with the discard. I kinda botched the first loaf (and made it way too big to eat before it went bad) but now I know for next time. Discard pancakes were tasty, though they take more time and effort since you gotta add more than just water. Discard crackers are also tasty alternatives to store-bought crackers full of who-knows-what chemical preservatives.

I'm gonna need to buy soooo much more flour but that stuff is much cheaper than buying bread products at the store.

 

[Fishfur]

Since I got a sourdough starter, I've been trying out sourdough recipes and cooking with the discard. I kinda botched the first loaf (and made it way too big to eat before it went bad) but now I know for next time. Discard pancakes were tasty, though they take more time and effort since you gotta add more than just water. Discard crackers are also tasty alternatives to store-bought crackers full of who-knows-what chemical preservatives.

I'm gonna need to buy soooo much more flour but that stuff is much cheaper than buying bread products at the store.

Soooo much healthier.

I mean to try sourdough again - never could get a starter going in my old apartment which was always much too warm - they always went mouldy. Then again, this apartment might be too cold for success but I guess I’ll find out. I long for home baked sourdough rye bagels!

My poor sister is mourning the loss of Bubbles, along with so many other things ( she & my niece both lost their homes in the big Jasper wildfire).

Bubbles the sourdough starter was but one of so many things that vanished in the flames.

Where she’s living now, new starters she’s trying to get going are not cooperating. It’s really bugging her that she can’t bake bread as she used to do.

 

[StarGirl]

Bought myself a new cooking adventure....It's pre seasoned so I won't have to mess around with it. Going to start with fatty foods. Never cooked with cast iron before.

 

[Fishfur]

Bought myself a new cooking adventure....It's pre seasoned so I won't have to mess around with it. Going to start with fatty foods. Never cooked with cast iron before.
View attachment 911329

Err, you will have to maintain & enhance the existing seasoning.

A tip, just in case you don’t know this one - heat the pan without oil or fat to cooking temperature and only then add the oil or fat you’re cooking with. It makes an enormous difference to the non stick factor if you add oil to a preheated pan rather than a cold one where it gets heated up gradually.

Even plain stainless steel is reasonably non stick if you do this. On cast iron it works a treat.

Cast iron cookware is interesting to work with despite its weight. I’m still learning about mine but I really like what walnut oil does for cast iron, though it isn’t a cheap oil and certainly isn’t the only one you can use.

But once I open a bottle of it, the stuff is only going to last so long. I love using it for salad dressing but I can’t use it up fast enough that way, so using it to season cast iron made sense - at least it doesn’t get wasted.

Once the pan is clean after use I wipe the entire thing, inside & out, with a thin layer of walnut oil and stick it in the oven at about 275 -300F for a half an hour or so - could be longer if you like. Walnut oil dries so it doesn’t really need to be heated until it’s smoking hot but it gets more than hot enough when I use the pan to cook something.

Don’t freak if you see rust. Just scrub it off and immediately coat with oil.

Always wipe the entire pan with oil after use and heat it enough so that the fresh oil polymerizes.

 

[StarGirl]

Err, you will have to maintain & enhance the existing seasoning.

Cast iron cookware is interesting to work with for sure, despite the weight. I’m still learning about mine but I really like what walnut oil does for cast iron, though it isn’t a cheap oil and certainly isn’t the only one you can use.

But once I open a bottle of it, the stuff is only going to last so long. I like it for salad dressing but I can’t use it up fast enough that way, so using it to season cast iron made sense.

Once it’s clean after use I wipe the entire pan with just a thin layer of walnut oil and stick it in the oven at about 275 for a half an hour or so.

Don’t freak if you see rust. Just scrub it off and immediately coat with oil.

If you coat the clean pan with oil & bake for a bit after every use you will soon have almost as good a non stick surface as a lot of non stick pans offer but without the iffy chemicals used to create them.

I've been watching a LOT of videos and reviews of pans. I know all about the safe cleaning and oiling them after. And how to season them. I got Avocado oil for it. It will be an adventure for sure.

 

[Fishfur]

I've been watching a LOT of videos and reviews of pans. I know all about the safe cleaning and oiling them after. And how to season them. I got Avocado oil for it. It will be an adventure for sure.

I’m sure it will. It has been for me. I got a cast iron bread baker that I regard as my weight lifting exercise because it is so heavy.

I really wanted to be able to bake good bread so it seemed like a good idea to get it when it was on sale.

 

[kansas]

I cook with cast iron all the time. Once it's broken in, I scrub it clean with steel wool and dry it on the stove. Sometimes I start with a hot skillet at sometimes with cold, depending on what I'm cooking.

I've never cooked with the expensive ones with different metal clad together so I can't comment on those, but cast iron is great.

 

[Whitewolf]

Been baking my own bread lately. This is artisan.

 

[Fishfur]

Been baking my own bread lately. This is artisan.

Ooooo, I can almost smell it. Mmmmm. Looks great.

 

[ProudPapa]

Bought myself a new cooking adventure....It's pre seasoned so I won't have to mess around with it. Going to start with fatty foods. Never cooked with cast iron before.
View attachment 911329

I've been cooking with cast iron for a very long time. I still have the skillet I bought new in 1980 and use it multiple times per week, and my wife and I have two more, one from each of our grandmothers, that are probably close to 100 years old, if not older. Those older ones are smoother than the modern ones, since they were made with a different casting process. If you rub your finger across the bottom of the new ones it will feel slightly grainy. The old ones feel like glass.

It sounds like you have a good handle on how to care for them, but I would like to reiterate that when you wash it make sure to either put it back on the stove with the burner on to cook the water off, or dry it with a towel. Never let it air dry because it will rust.

 

[StarGirl]

I've been cooking with cast iron for a very long time. I still have the skillet I bought new in 1980 and use it multiple times per week, and my wife and I have two more, one from each of our grandmothers, that are probably close to 100 years old, if not older. Those older ones are smoother than the modern ones, since they were made with a different casting process. If you rub your finger across the bottom of the new ones it will feel slightly grainy. The old ones feel like glass.

It sounds like you have a good handle on how to care for them, but I would like to reiterate that when you wash it make sure to either put it back on the stove with the burner on to cook the water off, or dry it with a towel. Never let it air dry because it will rust.

Yup that's what I do.
We have a Griswald from the 50s and another that is unmarked but probably older yet.

 

[Fishfur]

I've been cooking with cast iron for a very long time. I still have the skillet I bought new in 1980 and use it multiple times per week, and my wife and I have two more, one from each of our grandmothers, that are probably close to 100 years old, if not older. Those older ones are smoother than the modern ones, since they were made with a different casting process. If you rub your finger across the bottom of the new ones it will feel slightly grainy. The old ones feel like glass.

It sounds like you have a good handle on how to care for them, but I would like to reiterate that when you wash it make sure to either put it back on the stove with the burner on to cook the water off, or dry it with a towel. Never let it air dry because it will rust.

I keep hoping I’ll run across a vintage one in a thrift store but they get snapped up the instant they appear. They last almost forever even if not cared for well.

 

[StarGirl]

I've been cooking with cast iron for a very long time. I still have the skillet I bought new in 1980 and use it multiple times per week, and my wife and I have two more, one from each of our grandmothers, that are probably close to 100 years old, if not older. Those older ones are smoother than the modern ones, since they were made with a different casting process. If you rub your finger across the bottom of the new ones it will feel slightly grainy. The old ones feel like glass.

It sounds like you have a good handle on how to care for them, but I would like to reiterate that when you wash it make sure to either put it back on the stove with the burner on to cook the water off, or dry it with a towel. Never let it air dry because it will rust.

I keep hoping I’ll run across a vintage one in a thrift store but they get snapped up the instant they appear. They last almost forever even if not cared for well.

I guess one question I have......I see some of the Youtubers using those "chain mail" scrubbers. Has anyone used one? And does it scratch the pan?

 

[Fishfur]

I guess one question I have......I see some of the Youtubers using those "chain mail" scrubbers. Has anyone used one? And does it scratch the pan?

Less scratching than stainless steel scrubber balls. They’d probably last forever assuming they didn’t rust, but I don’t think they’re necessary. Anything stubborn stuck to a pan comes off with a razor scraper if all else fails.

I have one handy to scrape burned on grunge from the glass stove top but I’ve only had to use it a few times on pots or pans - usually for totally carbonized deposits.

 

[ProudPapa]

I guess one question I have......I see some of the Youtubers using those "chain mail" scrubbers. Has anyone used one? And does it scratch the pan?

We have one that I use occasionally, and it doesn't hurt the skillet, but I usually don't need it. If food is left in the skillet until it's dry I usually put some water in the skillet, put it on the stove, and bring it to a boil and let it boil for a few minutes. That will usually loosen up anything that's stuck.

 

[kallililly1973]

Got the last of the garden crops for thee season and decided to use a couple eggplants to make a calzone. Farm fresh is always the way to go!!

 

[StarGirl]

Yesterday's lunch.....yummyness. I finally got my Lodge Dutch oven.

 

[AsShrimpleAsThat]

I bake and cook, I love making coffee cakes. Blueberry boy bait, apple spice coffee cake, and banana nut bread. Marry me chicken pasta, french onion pasta, beef and broccoli, and pad Thai are all really good

 

[BPSabelhaus]

Making candied oranges and ginger. Recipe says to discard the cooking water.
Right, like I'm one to waste good medicine lol
So I added some blackberry tea bags and I'll mix it into my half pitcher of rosehip tea. Water from a dozen Mandarin oranges should increase the vitamin c content by like........... .25 % at most lol Rosehips are like 25 times the amount of vitamin c ea as is found in two normal oranges.
Superfood indeed

 

[3Fishnight]

Made some chocolate chipper cookies and homemade mayo. Weird combo right?

 

[BPSabelhaus]

Cornbread with dried apples and cranberries, candied orange and ginger with brown sugar and a bit of vanilla.

 

[Fishfur]

View attachment 912157
Cornbread with dried apples and cranberries, candied orange and ginger with brown sugar and a bit of vanilla.

Looks yummy. I wish I was not so terribly allergic to corn - I miss it. Corn soup, corn muffins, cornbread, on the cob - all so tasty.

 

[BPSabelhaus]

Looks yummy. I wish I was not so terribly allergic to corn - I miss it. Corn soup, corn muffins, cornbread, on the cob - all so tasty.

Is yummy Wife has gluten issues and gluten free bread just isn't the same. Fortunately I love cornbread. It's in my blood maternally. Corn farmers or trader for corn since time immemorial. Other people make banana bread, I make corn bread. Never just plain. Dessert cornbread like I just made or hearty with roasted corn and elote seasonings, beans, meat whatever. It's a vessel for a meal you can just grab or drown in some broth.
Went well with dandelion root lattes I made too

 

[BPSabelhaus]

Power is flickering off and on so I have a fire going in the fireplace. Kiddo wanted ice cream so I figured why not make banana splits and toast the banana over the fire?
"Eewwwww Dad, why are you so weirMmmmmmm good idea Dad"