Swamp Cooking Thread

mister d · Post by **mister d** » Mon Oct 17, 2022 9:19 pm

duff wrote: ↑Mon Oct 17, 2022 8:38 pm Same here, but it bugs the ever loving shit out of me.

Here she only “cooks” for the kids ; )

(Delete this is we find out that chicken nuggets with zero texture cause some sort of pediatric disease.)

sancarlos · Post by **sancarlos** » Mon Oct 17, 2022 11:58 pm

My wife is a great cook and is exacting in her attention to detail (in cooking and in everything else), but as a result, speed and timeliness are the natural things to suffer.

Post by **Sabo** » Tue Oct 18, 2022 3:31 am

sancarlos wrote: ↑Mon Oct 17, 2022 11:58 pm My wife is a great cook and is exacting in her attention to detail (in cooking and in everything else), but as a result, speed and timeliness are the natural things to suffer.

Greatness can’t be rushed, you know.

Pruitt3 · Post by **Pruitt3** » Mon Nov 14, 2022 7:32 pm

Made this for dinner tonight - one of the best things I've ever cooked.

Highly recommended.

Cashew Chicken

mister d · Post by **mister d** » Mon Nov 14, 2022 8:11 pm

Shrimp (and mushrooms) and grits tonight. My grits are never really top notch because I simply can't put the amount of fat in that restaurants do.

GoodKarma · Post by **GoodKarma** » Mon Nov 14, 2022 9:04 pm

I didn’t think grits were allowed to be served north of the Mason-Dixon line

govmentchedda · Post by **govmentchedda** » Mon Nov 14, 2022 9:32 pm

Really getting the hang of sourdough loaves. They still could rise another inch or so for perfection, but the taste is getting very good. Using the stand mixer really helps. I use the paddle for autolyse, and then the J hook for the "kneading".

sancarlos · Post by **sancarlos** » Mon Nov 14, 2022 10:11 pm

govmentchedda wrote: ↑Mon Nov 14, 2022 9:32 pm Really getting the hang of sourdough loaves. They still could rise another inch or so for perfection, but the taste is getting very good. Using the stand mixer really helps. I use the paddle for autolyse, and then the J hook for the "kneading".

Nice!

I’m going to make some nice multi-seeded whole-wheat bread this week.

DaveInSeattle · Post by **DaveInSeattle** » Mon Nov 14, 2022 11:40 pm

We've been doing the "Meatless Monday" thing for a few years now...and I've decided that making something with cheese in it is almost cheating.

Made this tonight: Spicy Butternut Squash Pasta With Spinach, and it was pretty good, but did not feel all that healthy.

govmentchedda · Post by **govmentchedda** » Fri Dec 16, 2022 5:41 pm

Mandoline finally bit me. Not fun.

mister d · Post by **mister d** » Fri Dec 16, 2022 5:57 pm

I have one of those cut-proof gloves and each year I use it exactly as many times as I use my mandoline.

wlu_lax6 · Post by **wlu_lax6** » Fri Dec 16, 2022 7:35 pm

govmentchedda wrote: ↑Fri Dec 16, 2022 5:41 pm Mandoline finally bit me. Not fun.

This guy makes it look fun. Don't see teeth on the instrument.

(end wlu_lax spelling joke)

mister d · Post by **mister d** » Fri Dec 16, 2022 9:02 pm

I judge people who make onion dip from packets.

Johnny Carwash · Post by **Johnny Carwash** » Fri Dec 16, 2022 9:17 pm

mister d wrote: ↑Fri Dec 16, 2022 9:02 pm I judge people who make onion dip from packets.

Judge away. I assume you're going to France to ensure the onions are properly authentic?

mister d · Post by **mister d** » Fri Dec 16, 2022 10:41 pm

Like I’d be caught dead using domestics.

Johnnie · Post by **Johnnie** » Sun Dec 18, 2022 10:08 am

Costco had a $25 rack of pork. It was like 6 lbs and already seasoned. I bought it on a whim.

Cooked it on the Traeger yesterday for dinner and it came out pretty good. A little bit dry, but still great. I can't wait to make it again.

govmentchedda · Post by **govmentchedda** » Sun Dec 18, 2022 10:42 am

Johnnie wrote: ↑Sun Dec 18, 2022 10:08 am Costco had a $25 rack of pork. It was like 6 lbs and already seasoned. I bought it on a whim.

Cooked it on the Traeger yesterday for dinner and it came out pretty good. A little bit dry, but still great. I can't wait to make it again.

My parents have a Traeger, and I can't get the hang of it. You can't really properly use it as a grill. Or, at least I can't figure it out. It's like it can only be a smoker.

tennbengal · Post by **tennbengal** » Sun Dec 18, 2022 12:27 pm

I have a Traeger and I love it. use it entirely as a smoker. I keep a small weber charcoal handy for quick grilling needs.

Johnnie · Post by **Johnnie** » Sun Dec 18, 2022 12:41 pm

Same, TB. If I want that hard sear from direct fire, I'll either do it on the stove with a cast iron skillet or on the small Weber I have.

DaveInSeattle · Post by **DaveInSeattle** » Sat Dec 31, 2022 12:19 pm

Ok...any advice on doing NY Strips? I'd usually do steaks on the grill, but wondering if I should do them in my cast iron pan instead.

And a sauce? Maitre'd butter?

Brontoburglar · Post by **Brontoburglar** » Sat Dec 31, 2022 12:24 pm

have had good luck with this one

mister d · Post by **mister d** » Sat Dec 31, 2022 12:46 pm

Sous vide @ 129 and then a hard sear on 3 sides. Just did this for Christmas and have several times before and its never not perfect.

DaveInSeattle · Post by **DaveInSeattle** » Sat Dec 31, 2022 12:48 pm

mister d wrote: ↑Sat Dec 31, 2022 12:46 pm Sous vide @ 129 and then a hard sear on 3 sides. Just did this for Christmas and have several times before and its never not perfect.

Don't have a sous vide machine...

mister d · Post by **mister d** » Sat Dec 31, 2022 12:57 pm

But do you have a Williams-Sonoma or Crate & Barrel nearby?

Rush2112 · Post by **Rush2112** » Sat Dec 31, 2022 7:56 pm

He's in Seattle, Amazon delivery should be instantaneous.

A_B · Post by **A_B** » Sat Dec 31, 2022 8:07 pm

mister d wrote: ↑Sat Dec 31, 2022 12:46 pm Sous vide @ 129 and then a hard sear on 3 sides. Just did this for Christmas and have several times before and its never not perfect.

I usually do 140 but yeah. This is the tits.

rass · Post by **rass** » Sat Dec 31, 2022 8:20 pm

A_B wrote: ↑Sat Dec 31, 2022 8:07 pm This is the tits.

Sounds offal

A_B · Post by **A_B** » Sat Dec 31, 2022 9:17 pm

I meant 130.

mister d · Post by **mister d** » Sat Dec 31, 2022 10:48 pm

Trump steak eatin’ motherfucker.

Square Rob · Post by **Square Rob** » Sun Jan 01, 2023 6:09 am

DaveInSeattle wrote: ↑Sat Dec 31, 2022 12:19 pm Ok...any advice on doing NY Strips? I'd usually do steaks on the grill, but wondering if I should do them in my cast iron pan instead.

And a sauce? Maitre'd butter?

Salt, pepper, minced garlic, and olive oil. Liberally rubbed on all sides at least 4hrs in advance of cooking. In the oven at 200 until an internal temp of 106. Near the end get cast iron skillet smoking hot, and prepare for smoke in the kitchen. After meat hits internal temp, put it right in the skillet, one minute each side, twice. Out of skillet, a little butter on top then cover with foil to rest for ten minutes. Et voila.

HaulCitgo · Post by **HaulCitgo** » Tue Jan 03, 2023 2:02 pm

Stuff I should have learned years ago... but the mexican grocery has fresh fruits (10/$1 grapefruit come on) and herbs on the cheap and my cooking is worlds better for it. Rosemary, thyme, lemons and garlic, salt, pepper, oil. The turkey (aunt basically forced me to accept it along with a box of sweet potatoes and dead folks clothes) last night was way better than that on my plate at thanksgiving.

Giff · Post by **Giff** » Wed Jan 18, 2023 12:22 pm

A_B wrote: ↑Sat Dec 31, 2022 8:07 pm
mister d wrote: ↑Sat Dec 31, 2022 12:46 pm Sous vide @ 129 and then a hard sear on 3 sides. Just did this for Christmas and have several times before and its never not perfect.
I usually do 140 but yeah. This is the tits.

I've never cooked anything using this method, but am interested. What do y'all use?

mister d · Post by **mister d** » Wed Jan 18, 2023 12:28 pm

What sous vide? I have a Joule. If you can go back in time to summer 2018, it was only $129 versus the $249 I'm seeing now. Might be one of those things where you post on the local facebook page and ISO for someone who has it but never uses it. There's not a ton of improvements that can be done between model years; the entire point is to hold water at a certain temp so it either works or it doesn't. We checked over Christmas because my dad didn't believe in the process and the water was exactly at 129 on the thermapen.

A_B · Post by **A_B** » Wed Jan 18, 2023 12:33 pm

MIne is an anova. It was a gift, but it looks like it costs about $130. My gift came with the big tub(another $120), and while it's handy you can use pretty much any pot big enough to submerge whatever you're cooking.

Giff · Post by **Giff** » Wed Jan 18, 2023 12:46 pm

Thank you both. I was wondering about the pot and if it was preferrable to have a specific one or if you could use anything big enough.

Post by **brian** » Wed Jan 18, 2023 8:53 pm

How am I not actually a little excited about a Guy Fieri sports bar opening in Vegas? It actually seems like the perfect vehicle for his schtick.

Giff · Post by **Giff** » Wed Jan 18, 2023 9:04 pm

Where is it? I love that guy so I’ll be excited for both of .

mister d · Post by **mister d** » Wed Jan 18, 2023 10:07 pm

Giff wrote: ↑Wed Jan 18, 2023 12:46 pm Thank you both. I was wondering about the pot and if it was preferrable to have a specific one or if you could use anything big enough.

I’ll just use my big dutch oven if it’s a small cook, otherwise I have a 12 quart Rubbermaid container that cost like $25.

Post by **brian** » Wed Jan 18, 2023 11:22 pm

Giff wrote: ↑Wed Jan 18, 2023 9:04 pm Where is it? I love that guy so I’ll be excited for both of .

The Horseshoe (formerly Bally’s)

The Sybian · Post by **The Sybian** » Thu Jan 19, 2023 7:20 am

brian wrote: ↑Wed Jan 18, 2023 8:53 pm How am I not actually a little excited about a Guy Fieri sports bar opening in Vegas? It actually seems like the perfect vehicle for his schtick.

I’d be excited, draw the douche bag element away from wherever you are going.