Cooking thread, anyone?

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bigealta

Minister of Fire
May 22, 2010
863
Utah & NJ
Picanha (pronounced pi-can-ya) is a cut of beef also known as coulotte steak, top sirloin cap steak, rib cap, rump cover, rump cap, and culotte steak.

I don’t see the point of cutting into steaks but one could.
Just watch a youtube on it. Thanks Will keep an eye out. I mostly get London Broil oyster cuts. (Top round cuts) but they never have that fat cap.
 

bigealta

Minister of Fire
May 22, 2010
863
Utah & NJ
Hmm just got this “London Broil” top round with a big chuck of fat. Have it soaking in soy, tamari , hoisin, garlic, soya. Will grill later tonight.

61A94FC4-41C3-4B31-8F64-2A47A25381E3.jpeg
 
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EbS-P

Minister of Fire
Jan 19, 2019
3,584
SE North Carolina
Hmm just got this “London Broil” top round with a big chuck of fat. Have it soaking in soy, tamari , hoisin, garlic, soya. Will grill later tonight.

View attachment 298518
I’m going to start another thread on buy and aging meat.
 
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Poindexter

Minister of Fire
Jun 28, 2014
2,821
Fairbanks, Alaska
I have been trying a new to me potato variety, and it is going into the line up with the first five pound bag running empty.

Bintje. They are a hybrid variety developed in the Netherlands. Not quite as starchy as a yellow/ Yukon Gold, but almost. Noticeably more starch then the red skinned white potato. Very thin skin.

I have baked and fried and boiled and roasted at this point. I haven't tried mashing them. I like Russets for mashed potato, with loads of cream and butter and that is just the way it is.

My local grower is a pretty fair hand at all his root vegetables. I am through a 5# bag of Bintje without a single bad spot found. I will still 'need' russets for my holiday mashed potato, but Bintje is going into my regular lineup.
 
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DuaeGuttae

Minister of Fire
Oct 26, 2016
1,455
Texas
My ten year old cooked a good portion of our dinner tonight. She took breakfast sausage and rolled it into links. I cooked that for her while she made biscuit dough. She rolled it out and added grated cheese to each circle she cut, then wrapped it around the sausage. She sealed the edges with an egg wash and brushed extra on top and baked them. Everybody enjoyed them. I made a vegetable sautee with a hodgepodge of vegetables from the garden: green pumpkin, Shishito peppers, okra, onion, and cherry tomatoes.

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ispinwool

Feeling the Heat
Feb 5, 2010
327
Butler County, Pa.
@DuaeGuttae ...a round of applause to your daughter!! Well done, youngin'!
The entire meal looks yummy :)
 

EbS-P

Minister of Fire
Jan 19, 2019
3,584
SE North Carolina
My first smoked turkey! 275 ish for 3 hours. Used maple for smoke wood. (It was just a limb I had in the firewood stack). Very very good.

Dry brined for 24 hours then just black pepper, garlic onion powder celery seed and paprika run before the grill. Definitely in the top 3 holiday birds I’ve ever eaten.

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KBCraig

Member
Feb 26, 2015
18
Lancaster NH
We have a non-traditional meal. Two of our grown kids and their spouses were here, so we fed 7.

Instead of slaving over a bird and all the sides, we did a Frogmore Stew (shrimp boil). We picked out all the leftover goodies, then wadded the whole mess up and stuffed it in a trash bag. Zero dishes to wash except for the 80 quart boiler.
Thanksgiving .png
 
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KBCraig

Member
Feb 26, 2015
18
Lancaster NH
that looks good anytime of the year. mostly summer
I paid a stupid price for Gulf shrimp, but it was worth it.

We have enough refugees in my part of northern NH to all chip in for a crawfish boil, and we'll probably do that in the coming season (February-June).
 
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ispinwool

Feeling the Heat
Feb 5, 2010
327
Butler County, Pa.
My mother in love enjoys BIG family meals... yesterday we served 47 people! LoL! (we were in the church hall). Tons of food...(and a gratuitous pic of my crew).

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begreen

Mooderator
Staff member
Nov 18, 2005
96,483
South Puget Sound, WA
We're still processing tomatoes so I made a batch of cream of tomato soup for the first time. It came out great, much better than store-bought. However, I did err slightly. I put in one jalapeno for a large pot of soup. Our jalapenos this year have been on the mild side so I put the whole one in. Should have tasted it first. It was the one out of 5 that was spicy hot. That gave the soup a kick, but not enough to ruin it, fortunately. We made some cheese croutons to soften the heat a bit. I will make this one again, but with more caution on the pepper.
 
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fbelec

Minister of Fire
Nov 23, 2005
3,427
Massachusetts
i never made anything sourdough but the wife and i love it. i'm in the mood to made bread.
 

ispinwool

Feeling the Heat
Feb 5, 2010
327
Butler County, Pa.
Sourdough bagels! Yum! Have you tried sourdough dough noodles? Also yum!
I have very little luck with sourdough...but I keep trying because of the health benefits (and because
it's wonderful slathered in butter! LOL)
 
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ispinwool

Feeling the Heat
Feb 5, 2010
327
Butler County, Pa.
Treat your sourdough like a new baby if you’re having problems. Keep it warm, clean, well fed, .
LOL! Wonderful!
I've never heard it put quite like that :)
I can keep it alive but it's just not all that enthusiastic about its job. ;)