What did you cook or eat today? (November 2025)

Katsu Curry & Udon

20251022_192959[1].jpg
 
kaneohegirlinaz said:
medtran49 recipe for the Refried Black Beans please?
I love those and have not been able find a recipe that's any good.
Had them while we were in New Mexico and fell in love!
Click to expand...
I'll have to try and guess. It's one of those recipes we just wing it since we've made it for so long.

Oops, Craig posted his recipe, see the last post by me about the cheese he added tonight.

Recipe - Craig's reefers
 
Last edited:
PAcanis said:
Wow. Nice!
I've always wanted to try something like this. I wouldn't know where to start.
Click to expand...
For the smoker

Recipe - Cochinita Pibil

I have a recipe for a sous vide version, of which dinner was the last except for a small amount, from either ATK or Cook's Country. It's written out but I haven't posted so far. It takes most of a day to cook. I'll post if you want.
 
medtran49 said:
For the smoker

Recipe - Cochinita Pibil

I have a recipe for a sous vide version, of which dinner was the last except for a small amount, from either ATK or Cook's Country. It's written out but I haven't posted so far. It takes most of a day to cook. I'll post if you want.
Click to expand...

Thanks. I bookmarked the grill/smoker method.
One day when I'm feeling ambitious I might give it a go. First I'd have to source banana leaves.

I had to Google it when you posted and thought you did it in a pit. That was the first thing that came up.
I've always wanted to try underground pit cooking.
 
medtran49 said:
For the smoker

Recipe - Cochinita Pibil

I have a recipe for a sous vide version, of which dinner was the last except for a small amount, from either ATK or Cook's Country. It's written out but I haven't posted so far. It takes most of a day to cook. I'll post if you want.
Click to expand...
Yes please?
 
PAcanis said:
I had to Google it when you posted and thought you did it in a pit. That was the first thing that came up.
I've always wanted to try underground pit cooking.
Click to expand...
You could do that, like you would for khalua pork. Or you could use a caja china. We rented one once from a BBQ store and did a whole small pig.

Slow Roast Pork

A lot easier than digging a hole.

Oh, look for banana leaves in the freezer section where they have Latin foods. We do that instead of going to one of the Latin supermarkets. You can just wrap in HD foil. I think that's what MG did when she tried a version of Craig's recipe.
 
PAcanis said:
Thanks. I bookmarked the grill/smoker method.
One day when I'm feeling ambitious I might give it a go. First I'd have to source banana leaves.
Click to expand...

Try an Asian Market, that's where I get mine and freeze them

PAcanis said:
I had to Google it when you posted and thought you did it in a pit. That was the first thing that came up.
I've always wanted to try underground pit cooking.
Click to expand...
In Hawaii, our life-time neighbor two doors down had a permanent IMU (E-Moo) aka Hawaiian Underground pit oven.
The family would fire that baby up maybe once a quarter and the neighbors had an open invitation to bring over whatever they wanted to cook in it.
IMU cooked Ham, Turkey, Chicken and all assortment of Vegetables are spectacular cooked this way!
 
medtran49 said:
You could do that, like you would for khalua pork. Or you could use a caja china. We rented one once from a BBQ store and did a whole small pig.

Slow Roast Pork

A lot easier than digging a hole.
Click to expand...
I do Kalua Pig in the oven here in Cowboyville Arizona.

oven-kalua-pig.jpg


MOST ONO!!!
 
Okay, I can't tell whether I rewrote the directions for the sous vide cochinita pabil or not, since I can't see the directions on the ATK website due to the membership blurb popping up. So, I will send to kgirl and anyone else that wants them via DM. Let me know via DM if you want the recipe. If anyone is a member there and feels like comparing, I'll send it to them and then post if cleared.
 
medtran49 said:
Recipe - Cochinita Pibil
Click to expand...
That's very similar to the one I've used - purloined from a restaurant called La Montejo, in Mexico City. The achiote paste is vital, as is the sour orange juice.
For a 90% vegetarian to have eaten 3 tacos with cochinito pibil there, tells you something about how good this dish is.
 
You must log in or register to reply here.
Back
Top Bottom