Swamp Cooking Thread
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- A_B
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Re: Swamp Cooking Thread
First pot of chili of football season.
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- The Sybian
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Re: Swamp Cooking Thread
That looks really good, may have to try that. Rainy day and nothing on the agenda, I'm making chili! Stop and Shop had fresh habaneros, which is rare. When they are out, they are usually looking wrinkled and old. Today it's the jalapenos looking wrinkled.rass wrote: ↑Sun Sep 24, 2023 1:59 pm This is my goto spend the afternoon cooking and sipping wine recipe.
Since my plans for this evening were rained out (they were already rained out Saturday night plans) I’m going for it. Might be sleepy for SNF tonight.
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- DSafetyGuy
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Re: Swamp Cooking Thread
Recipe for the chili? Our eldest liked my red chili (black beans and chicken), but I have been looking to do a white/green chili.
Also, to sort of contribute to the thread, my wife made an "easy, weeknight ramen" for dinner.
“All I'm sayin' is, he comes near me, I'll put him in the wall.”
Re: Swamp Cooking Thread
I’ve made this a couple of times, and would recommend provided you’re ok with an inexact recipe.DSafetyGuy wrote: ↑Sun Sep 24, 2023 6:03 pmRecipe for the chili? Our eldest liked my red chili (black beans and chicken), but I have been looking to do a white/green chili.
Also, to sort of contribute to the thread, my wife made an "easy, weeknight ramen" for dinner.
https://defector.com/lets-cook-some-gre ... -easy-kind
I felt aswirl with warm secretions.
- DSafetyGuy
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Re: Swamp Cooking Thread
Ah, cool, thank you. I had forgotten about that one.rass wrote: ↑Sun Sep 24, 2023 6:18 pmI’ve made this a couple of times, and would recommend provided you’re ok with an inexact recipe.
https://defector.com/lets-cook-some-gre ... -easy-kind
“All I'm sayin' is, he comes near me, I'll put him in the wall.”
Re: Swamp Cooking Thread
Made soup with a turkey. Finally figured out the broth and then put in too much pepper. Added water and onions and carrots and fridge stuff was real good. Then added more rice than I realized and it turned to slurry. Still good but now I need to make something else. Looks like casserole filling and I like jiffy topping so really I'm asking Mr d what to cook.
Re: Swamp Cooking Thread
Like the rice broke down in it where just adding more stock to soup it back up would fail? That's beyond me unless you really do just want to bake it and see what happens?
Re: Swamp Cooking Thread
Missed this and I actually did use a recipe this time because of my "every diff chili I make just tastes like my version of chili" issue.DSafetyGuy wrote: ↑Sun Sep 24, 2023 7:04 pmAh, cool, thank you. I had forgotten about that one.rass wrote: ↑Sun Sep 24, 2023 6:18 pmI’ve made this a couple of times, and would recommend provided you’re ok with an inexact recipe.
https://defector.com/lets-cook-some-gre ... -easy-kind
https://www.seriouseats.com/white-chili ... icken-best
Pretty basic; I doubled up on the onions and peppers and used ground chicken instead but it was still solid.
Re: Swamp Cooking Thread
Ok. No I think the rice is fine because I didnt cook really at all after putting it in. I dont have chicken stock but just add a few cans and keep it soup?
Re: Swamp Cooking Thread
Thanks for that. First time I've bought stock and it was two boxes for 2.99! Soup just ok but they liked the broth
Re: Swamp Cooking Thread
I was looking for this thread when I asked that question about liquid smoke.
Noli Timere Messorem
Re: Swamp Cooking Thread
I didn’t know the right place to put this but I found out I have a VIP ticket to this thing on Saturday (normally $500!). All you can eat and drink, and it appears to be an amazing lineup.
https://southernsmoke.org/festival/ssf-2023/
https://southernsmoke.org/festival/ssf-2023/
well this is gonna be someone's new signature - bronto
- govmentchedda
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Re: Swamp Cooking Thread
That looks amazing and overwhelming.
Until everything is less insane, I'm mixing weed with wine.
Re: Swamp Cooking Thread
It was amazing and not overwhelming honestly. We were first in line for Franklin's and got to meet him, so that was awesome. It was the first time I've had it and it was phenomenal. Since we got in an hour earlier than most, we were able to hit up most of the great spots before it got too crowded. And even at its peak, the longest I waited in line was no more than 10 minutes. So much good food, free drinks, and great scenery. Funny story. My buddy asked where I was and I responded that I was at the Chris Bianco Q&A, and would leave either after it was done or after this really hot girl left, whichever came last. He met me over there and asked which girl it was. When I pointed her out he immediately goes "That's fucking Kelli. That looks just like your wife." I very much have a type.
well this is gonna be someone's new signature - bronto
- govmentchedda
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Re: Swamp Cooking Thread
Very nice. Big events like that, (food, music, drink, etc. festivals) can be REALLY hit or miss regarding logistics and scheduling.Giff wrote: ↑Tue Oct 17, 2023 1:28 pmIt was amazing and not overwhelming honestly. We were first in line for Franklin's and got to meet him, so that was awesome. It was the first time I've had it and it was phenomenal. Since we got in an hour earlier than most, we were able to hit up most of the great spots before it got too crowded. And even at its peak, the longest I waited in line was no more than 10 minutes. So much good food, free drinks, and great scenery. Funny story. My buddy asked where I was and I responded that I was at the Chris Bianco Q&A, and would leave either after it was done or after this really hot girl left, whichever came last. He met me over there and asked which girl it was. When I pointed her out he immediately goes "That's fucking Kelli. That looks just like your wife." I very much have a type.
And yes, that is a funny story. I'm also in the "I very much have a type" camp as well, and my wife fits it 100%.
Until everything is less insane, I'm mixing weed with wine.
- The Sybian
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Re: Swamp Cooking Thread
That is hilarious. If I’m going to fantasize, I will always go with something completely different than my wife. Although I guess you have the potential for it becoming a reality, but even still, I’d go for variety. In all seriousness, happy for you landing what you like.
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- A_B
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Re: Swamp Cooking Thread
Mister D would totally be the De Niro character in the Fokker thing.
You know what you need? A lyrical sucker punch to the face.
- The Sybian
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Re: Swamp Cooking Thread
You turned down my invitations.
An honest to God cult of personality - formed around a failed steak salesman.
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Re: Swamp Cooking Thread
So not completely different
I felt aswirl with warm secretions.
- govmentchedda
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Re: Swamp Cooking Thread
Home made pesto (basil from the wife’s garden!) on some fresh pasta, with some decent red wine. That’s a nice dinner.
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Re: Swamp Cooking Thread
bumpThe Sybian wrote: ↑Tue Feb 02, 2021 7:47 pmSpiedies! Are you baiting me with this recipe? I almost responded with something similar when Sancarlos mentioned Greek dressing. Spiedies are the best thing to come out of Binghamton other than me. I've followed a couple recipes for homemade, but nothing comes close. I'll try this recipe out some day, I still have several bottles of marinade my parents brought down. Hell, even marinades from my favorite restaurant aren't quite the same.mister d wrote: ↑Tue Feb 02, 2021 7:26 pm This recipe from this book is simple as hell and great. Use half as marinade, half as sauce and you're set.
I've made that recipe a couple of times, it's great.
I felt aswirl with warm secretions.
- Nonlinear FC
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Re: Swamp Cooking Thread
Can someone post the recipe? It's premium content and I'm cheap.
But my wife is a great cook and is always looking for new stuff.
But my wife is a great cook and is always looking for new stuff.
You can lead a horse to fish, but you can't fish out a horse.
Re: Swamp Cooking Thread
Oops, didn't used to be paywalled, sorry.
I felt aswirl with warm secretions.
- Nonlinear FC
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Re: Swamp Cooking Thread
Thanks!
I also saw in the other thread that the marinade is carried by Wegman's. While not close, I have access, so I might just pop over there this weekend.
We actually already use Italian as a marinade, so I think we've grilled something adjacent to this, just not as a sandwich.
I also saw in the other thread that the marinade is carried by Wegman's. While not close, I have access, so I might just pop over there this weekend.
We actually already use Italian as a marinade, so I think we've grilled something adjacent to this, just not as a sandwich.
You can lead a horse to fish, but you can't fish out a horse.
Re: Swamp Cooking Thread
"What are you doing?"
"I'm transcribing a recipe for an internet friend."
I'll start by saying this is written as cubed and skewered breasts but I've only done it as full thighs because (1) thighs are better and (2) skewering is just extra work.
2 lbs chicken
Italian dressing
1/2 cup evoo
1/2 cup canola
1/4 cup white vin
2 T red wine vin
2 tsp dijon
1 tsp honey
1 clove garlic
1 shallot
3 T parsley
3 peppadew peppers (I used pimentos)
1 tsp salt
1/4 tsp dried oregano
1/8 tsp red pepper flakes
1/8 tsp Black pepper
Last two are pinch and "to taste" which is 1/8 to me. The recipe does a lot of mincing and shit, I just throw it all in the cup and stick blend it. Use half to marinate, half as a sauce, grill it up and then serve however (the book does italian rolls brushed w/ garlic butter).
(This is a really good grilling cookbook and kinda unique. Not the one you use for an open weekend day, but for a quick dinner idea. Meals not projects.)
"I'm transcribing a recipe for an internet friend."
I'll start by saying this is written as cubed and skewered breasts but I've only done it as full thighs because (1) thighs are better and (2) skewering is just extra work.
2 lbs chicken
Italian dressing
1/2 cup evoo
1/2 cup canola
1/4 cup white vin
2 T red wine vin
2 tsp dijon
1 tsp honey
1 clove garlic
1 shallot
3 T parsley
3 peppadew peppers (I used pimentos)
1 tsp salt
1/4 tsp dried oregano
1/8 tsp red pepper flakes
1/8 tsp Black pepper
Last two are pinch and "to taste" which is 1/8 to me. The recipe does a lot of mincing and shit, I just throw it all in the cup and stick blend it. Use half to marinate, half as a sauce, grill it up and then serve however (the book does italian rolls brushed w/ garlic butter).
(This is a really good grilling cookbook and kinda unique. Not the one you use for an open weekend day, but for a quick dinner idea. Meals not projects.)
- MaxWebster
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Re: Swamp Cooking Thread
FYI: i've found Spiedie marinade at Aldi stores in the area so if possible you might want to check there as well, if it's easier
Nonlinear FC wrote: ↑Fri Nov 03, 2023 9:41 am Thanks!
I also saw in the other thread that the marinade is carried by Wegman's. While not close, I have access, so I might just pop over there this weekend.
We actually already use Italian as a marinade, so I think we've grilled something adjacent to this, just not as a sandwich.
- Nonlinear FC
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Re: Swamp Cooking Thread
Ah, thanks... Aldi within 5 minutes. Wegman's is a minimum 30 minute drive.
(folks living in TX or the plain states are giggling at me rn.)
(folks living in TX or the plain states are giggling at me rn.)
You can lead a horse to fish, but you can't fish out a horse.
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Re: Swamp Cooking Thread
Interesting, I'd bet that is a local thing. Curious what brand the marinade is, because if it isn't Lupo's or Salamida's, it ain't Spiedies.MaxWebster wrote: ↑Fri Nov 03, 2023 9:49 am FYI: i've found Spiedie marinade at Aldi stores in the area so if possible you might want to check there as well, if it's easier
Nonlinear FC wrote: ↑Fri Nov 03, 2023 9:41 am Thanks!
I also saw in the other thread that the marinade is carried by Wegman's. While not close, I have access, so I might just pop over there this weekend.
We actually already use Italian as a marinade, so I think we've grilled something adjacent to this, just not as a sandwich.
An honest to God cult of personality - formed around a failed steak salesman.
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Re: Swamp Cooking Thread
Salamida's it was/is. I honestly don't think i've ever seen a different one
The Sybian wrote: ↑Fri Nov 03, 2023 10:10 amInteresting, I'd bet that is a local thing. Curious what brand the marinade is, because if it isn't Lupo's or Salamida's, it ain't Spiedies.MaxWebster wrote: ↑Fri Nov 03, 2023 9:49 am FYI: i've found Spiedie marinade at Aldi stores in the area so if possible you might want to check there as well, if it's easier
Nonlinear FC wrote: ↑Fri Nov 03, 2023 9:41 am Thanks!
I also saw in the other thread that the marinade is carried by Wegman's. While not close, I have access, so I might just pop over there this weekend.
We actually already use Italian as a marinade, so I think we've grilled something adjacent to this, just not as a sandwich.
- cerranoredux
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Re: Swamp Cooking Thread
Lupo’s > Salamidas every day of the week and twice on Sundays. (Neighbor is from Endicott and we did a taste test this summer.).
- The Sybian
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Re: Swamp Cooking Thread
I agree. Lupo's used to have a couple of small counter restaurants, not sure if they still do. I went to school with an heir to the Lupo's empire. Salamida just sells bottled sauce. It's good though.cerranoredux wrote: ↑Fri Nov 03, 2023 12:11 pm Lupo’s > Salamidas every day of the week and twice on Sundays. (Neighbor is from Endicott and we did a taste test this summer.).
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Re: Swamp Cooking Thread
This is from the NYT (I copied it to Notes because it was easier to read) and I think I’ve made it four times since I saw it back in mid-October. So easy and cheap and really good and if you like garlic your house smells great the rest of the night. If you’re tempted to do so, don’t over-cheese.
INGREDIENTS
Yield:
4 servings
* ¼cup extra-virgin olive oil
* 3fat garlic cloves, thinly sliced
* 3tablespoons tomato paste
* 2(15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
* ½cup boiling water
* Salt and black pepper
* ⅓pound mozzarella, coarsely grated (about 1⅓ cups)
PREPARATION
* Step 1 Heat oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until it’s lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
* Step 2 Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once.
INGREDIENTS
Yield:
4 servings
* ¼cup extra-virgin olive oil
* 3fat garlic cloves, thinly sliced
* 3tablespoons tomato paste
* 2(15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
* ½cup boiling water
* Salt and black pepper
* ⅓pound mozzarella, coarsely grated (about 1⅓ cups)
PREPARATION
* Step 1 Heat oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until it’s lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
* Step 2 Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once.
I felt aswirl with warm secretions.
- DaveInSeattle
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Re: Swamp Cooking Thread
For the GF's birthday, I'm going to make some scallops (doing the Coquilles St Jacques from Bourdain's cookbook)....any thoughts on sides? A lot of things recommend doing a simple risotto, but I made risotto last weekend, and I'm not sure about doing it again.