What's cooking? part 4

oh I have a couple 9x12's but no wire rack but there are ways to improvise.

You don't need a wire rack! You don't even want one! The potatoes are holding up the meat and we WANT them to get all juicy.

oh! yes

I smoked a beef brisket, and am finally figuring out the right timeline for these longish smokes. Put the meat on in the afternoon, smoke for a few hours, foil it, drop the heat back a bit and let it finish overnight, pull it and let it rest an hour or two in the morning. Voila, brisket or pulled pork for lunch.

Yeah we do brisket for about 14 hours!

Brisket brisket brisket
Easily one of the most appealing sounding meat words

My impression after 3 pork shoulders and 2 beef briskets is that beef sucks up the smoke much more efficiently. I need to dial back the smoke time on the next one. Also, less black pepper in the rub.

Seriously, which of the following things sounds appetizing:

Beef
Pork
Brisket
Ham
Chicken

Chicken is the only word that comes close and it's not that close.

I've never made or eaten brisket btw.

A brisket a tasket a green and yellow basket I wrote a letter to my love and on the way I fell face-first into an entire smoker of delicious beef just lying there on the sidewalk.

No seriously someone is smoking something down the street from me and whatever it is, I want it.

Time to meet the neighbors! Bring pie and they will give you all of the smoked meats.

Speaking of pie, I had really exceptionally good pie at a little old-school diner joint in Tuscon, so good that I went back the next day for more. Usually I can claim that the crust is not as good as mine (or my mom's or grandmother's), but in this case they NAILED it. Bonus points for offering rhubarb pie, which is my favorite (or perhaps second to sour cherry pie).

How come you're so apheared of cake and yet you have awesome pie crust skillz?

Classic pie crust is really the only baking I do, and only because I grew up watching the technique executed by masters!

Sooooo...she's afraid to put flour and eggs and oil in a bowl together but she'll tackle one of the hardest kinds of pastry this side of a croissant. Typical.

Yeah, that's silly!

:)

My diced up butter is chilling in the freezer right now.

I'm getting psyched up to make my annual butter rolls. I don't really enjoy making them bc so MESSY but they're a tradition/request.

!!! How do you shape them?

i was gonna link to a picture but flickr has an annoying new system that i can't figure out yet
the dough is rolled, folded, frozen, rolled, folded, frozen, then rolled and cut into slices, then baked
they wind up really flaky and light
i should really get working on that, haven't started :-/

That sounds like an enormous amount of work! I'm about to add water to my dough and make it into big cold disks and let it rest in the fridge while I peel a mountain of apples. Listening to Bach variations just because.

pumpkin pie has a shiny new red ceramic pie dish, pretty happy with it

dunno about this peanut butter pie. it was just for lols though so no thang if it doesnt get over

Whipped the previously caramelized yams into submission earlier this morning and just took a no-joke chocolate cake out of the oven. Debating making ganache with the extra-dark ghee I made by mistake, which has a deep caramel flavor, or just dusting the cake with powdered sugar.

Can of tomatoes with use by date of feb 2013. Yay or nay?

Sniff test

xp
Open, smell. If no bad odor, taste. If no bad taste, use.

Hmm. My pie dough is sadly glutinous. I'll have to try the half vodka trick next time.

No dents or bulges in the can and you should be fine with the tomatoes, especially if you're cooking them.

There's a dent

I don't think the seal was broken tho

Don't do it bro

Think abt how fucking old those tomatoes are

They're cooking :-(

rip

my gumbo is simmering, rolls are done, rigatoni is cooked for rig/cheese, do i get to drink yet y/n

y!!

Heck yeah. I broke into the wine before I even had the last crust rolled out.

what is cooking, tonight or tomorrow i dunno when:

SQUASH

I may need to leave the house and go out just to stop myself from eating the whole pie.

if you go someplace that serves pie, that should really stop you, because wouldn't you feel stupid going out and eating pie when there was pie at home?

Well, I was going to go somewhere there was booze.

the good thing about me making too many pies is lots of leftovers. also: kiiind of a bad thing

mr veg has taken to calling my peanut butter pie "trailer park pie" so just to spite him i am going to eat the whole thing. could end up craned out of my house idk

just made a batch of these to bake off for lunch:
http://www.yummly.com/recipe/external/Dinner-Tonight_-Baked-Chile-Rellenos-with-Corn-and-Crema-Serious-Eats-41566

made pizza dough. so today:
http://www.twopeasandtheirpod.com/sweet-potato-kale-pizza-with-rosemary-red-onion/

and a breakfast-y kinda one with pureed chipotle in adobo for sauce, mozzarella, a few eggs cracked over the top to bake sunny side up style, and some cilantro to sprinkle when finished.

slices are killer. decided that i'm never mixing dough by hand ever again. this dough is so fluffy and chewy from working the gluten. last pie of the day - chipotle for sauce, roasted sweet potato slices, some cheese, and topped with baby kale that had reduced balsamic rubbed into it....

outdoor miner, I would like to come eat at your place every day, and possible move in. Please send driving directions.

haha, the only superterrific thing about my job is that the menu changes daily and i get to do what i want as long as i get my chores completed. and i get to feed cute and nice Filipinas.....pretty certain you'll make out fine foodwise in Japan though!
so for today:
a large salad with nuoc cham as the dressing. in the salad: chow mein noodles, baby kale, julienned carrots and red bell pepps, cilantro and mint. just came up with the idea last week and it was, i think, even better than the sum of its parts.....

sounds like something i would make! baby kale seems to be everywhere around here compared to, i dunno, a year ago?
i'd add some sliced fennel for extra crunchiness but i am a fennel maniac.

also your job sounds so pleasant

mmm, it has some good points but the pay sucks and i feel suffocated that there is nowhere to go in my one person department (purchasing/receiving). on the other hand i have a interview with Apple (The Corporation) in a couple weeks for a similar position with a company that i think treats its employees as if they are valued. i'm rilly psyched

well hey, gotta move up in the world. it' a good thing that cooking skills are hella transferable too!