What did you cook or eat today: July 2025

[msmofet]

You could make croutons next time you make bread...

I use my homemade garlic butter to make croutons

 

[vernplum]

Biriyani:

 

[badjak]

I would go for a 2-3% brine.
Any more is far too salty to me.
Then let it dry a bit and only then put seasonings
I don't really think flavours penetrate in s cold water bath (except fish sauce, soy etc as they are salty sauces)

 

[JAS_OH1]

I would go for a 2-3% brine.
Any more is far too salty to me.
Then let it dry a bit and only then put seasonings
I don't really think flavours penetrate in s cold water bath (except fish sauce, soy etc as they are salty sauces)

Thanks! The smoker was my present to my DH to get him more involved in helping with preparing meals, but I always end up doing the prep work and research. I'm not complaining, he's learning and it does take some of the load off me.

Anyone have dry rub suggestions for after brine? No sugar, please.

 

[badjak]

Yeah, got some.
But if it is one of your first goes, I would not use any
The chicken will take up the smoke and will be fine without anything
The skin tends to not turn crispy, unless you go for a higher temperature 375 or so.

If you want a rub:
Cajun
Tandoori
Portuguese/piri piri: paprika, chili flakes, garlic, something lemony. Thinking maybe sumac
Indonesian: garlic, chili flakes, ginger, galangal if you can get it, lemongrass - reduce salt in your brine, but add soy sauce and maybe some lemon juice
Thai: as Indonesian, but change soy to fish sauce
Shoarma: cinnamon, cayenne, clove, paprika, black pepper, ginger, turmeric, garlic, coriander, cumin (nutmeg if you want)

 

[JAS_OH1]

Yeah, got some.
But if it is one of your first goes, I would not use any

We've had the smoker for nearly 3 years but have only used it about 15 times. Mostly done pork, beef, and lamb though.

The chicken will take up the smoke and will be fine without anything
The skin tends to not turn crispy, unless you go for a higher temperature 375 or so.

We generally go around 250F. You think chicken should go higher?

If you want a rub:
Cajun
Tandoori
Portuguese/piri piri: paprika, chili flakes, garlic, something lemony. Thinking maybe sumac
Indonesian: garlic, chili flakes, ginger, galangal if you can get it, lemongrass - reduce salt in your brine, but add soy sauce and maybe some lemon juice
Thai: as Indonesian, but change soy to fish sauce
Shoarma: cinnamon, cayenne, clove, paprika, black pepper, ginger, turmeric, garlic, coriander, cumin (nutmeg if you want)

Thanks! Probably will go Cajun based. I do have lemongrass paste i haven't opened yet. Maybe another time. DH isn't as adventurous as I am. Work in progress.

 

[medtran49]

We threw a bag of instant potatoes out. I have no idea where it came from.
Anyway wife biffed it as we don't use it.
Is it common there???

Russ

We don't use them normally, but I made some quick gnocchi with them. Not as good as scratch from whole potatoes, but still pretty good and a lot faster.

The grocery carries several different brands and a qood quantity of each, so I guess they are fairly popular.

 

[medtran49]

There's a strong chance if they were served to me and I didn't know they were instant, I wouldn't know the difference.

You'd know.

 

[JAS_OH1]

You'd know.

I was hoping they'd improved after so many years.

 

[medtran49]

I was hoping they'd improved after so many years.

I'm sure they have, but they still don't have the texture or taste of freshly cooked and mashed.

 

[JAS_OH1]

I'm sure they have, but they still don't have the texture or taste of freshly cooked and mashed.

Plenty of cream and butter could help.

 

[medtran49]

We went to Carabba's last night for a day early birthday dinner for Craig. No pics because I forgot my phone at home, which was dumb because we were going to pick up an order that I needed to use an app for elsewhere. So, we'll pick the order up later today and Craig will get another dinner out on his birthday, even if it's takeout.

Anyway, we had fried calamari for an appetizer. He had a Cesar salad and eggplant parmesan and pasta with marinara. I had a chicken dish but can't remember name, Pollo Maria something I think, with a Cesar and broccoli.

And they did have the $10 take home dinner offer this time, but he didn't want to because he wasn't impressed with his dinner due to the eggplant not being cooked well enough for his taste.

 

[badjak]

We've had the smoker for nearly 3 years but have only used it about 15 times. Mostly done pork, beef, and lamb though.

We generally go around 250F. You think chicken should go higher?

Thanks! Probably will go Cajun based. I do have lemongrass paste i haven't opened yet. Maybe another time. DH isn't as adventurous as I am. Work in progress.

It depends.
If you want crispy skin, go higher (350-375 F)
If you want tender, smokey meat, go at your low temperature

 

[Barriehie]

Plenty of cream and butter could help.

It's a lot like eating paste for texture...

 

[JAS_OH1]

It depends.
If you want crispy skin, go higher (350-375 F)
If you want tender, smokey meat, go at your low temperature

I want both!