Hey Good Looking! Watcha got cooking?

[TANSTAAFL58]

From last night: A Whiskey Sour:

I usually stick to neat whisky / whiskey or beer, but I felt like a cocktail last night.

2-1/2 ounces of Jack Daniel's (I don't really like Jack for sipping, but it makes a good whiskey sour because it has a lot of wood taste)

Juice of two large lemons and one lime

1 ounce simple syrup (mine is preserved with vodka; about 12%)

Two drops of Orange Bitters

Build in an old fashioned glass over ice. Stir. Keep the cherry for a pie.


https://i.imgur.com/IuNyYuf.jpg

And, yes: it's a strong drink, but I rarely have two of these.

 

[Micio_Lambire]

From last night: A Whiskey Sour:

I usually stick to neat whisky / whiskey or beer, but I felt like a cocktail last night.

2-1/2 ounces of Jack Daniel's (I don't really like Jack for sipping, but it makes a good whiskey sour because it has a lot of wood taste)

Juice of two large lemons and one lime

1 ounce simple syrup (mine is preserved with vodka; about 12%)

Two drops of Orange Bitters

Build in an old fashioned glass over ice. Stir. Keep the cherry for a pie.


https://i.imgur.com/IuNyYuf.jpg

And, yes: it's a strong drink, but I rarely have two of these.

I want one, will you be my bartender?

 

[Orchidea73]

Something light for dinner and which I love.

Octopus salad with potatoes.

https://i.imgur.com/NRzudPZ.jpg

 

[fishingandlace]

From last night: A Whiskey Sour:

One of hubby's favourites too.

Something light for dinner and which I love.
Octopus salad with potatoes.

You certainly set a high bar for the rest of us. That looks bloody delicious.

 

[Orchidea73]

You certainly set a high bar for the rest of us. That looks bloody delicious.

It's very easy to make and it's quick. And yes it is delicious, if you like sea food.
Just boil the potatoes and the octopus. Leave them to cool off and chop them. Out some parsley, lemon juice, olive oil and it's ready.

 

[Micio_Lambire]

https://vidble.com/xJj2k8lhQZ_thumb.jpg


The lasagna pictured was yesterday's dinner.

Tonight we had Indian takeout which was demolished before I could even blink much less photograph lol.

 

[fishingandlace]

Last night we put a pork roast in the smoker and simply put it on buns with gravy.

Tom calls them "Hot pork injections." He so funny.

Something shaped similarly for desert.

We used ironbark sawdust and the flavour went through to the heart of the roast. It's very strong tannin flavoury. The crackle was exquisite. In the smoker the fat under the skin renders away and the crackle goes crisp but not so popcorny.

Simple but definitely tasty.

 

[Micio_Lambire]

Last night we put a pork roast in the smoker and simply put it on buns with gravy.

Tom calls them "Hot pork injections." He so funny.

Something shaped similarly for desert.

We used ironbark sawdust and the flavour went through to the heart of the roast. It's very strong tannin flavoury. The crackle was exquisite. In the smoker the fat under the skin renders away and the crackle goes crisp but not so popcorny.

Simple but definitely tasty.

Both look tasty.

 

[TANSTAAFL58]

Last night we put a pork roast in the smoker and simply put it on buns with gravy.

Tom calls them "Hot pork injections." He so funny.

Something shaped similarly for desert.

We used ironbark sawdust and the flavour went through to the heart of the roast. It's very strong tannin flavoury. The crackle was exquisite. In the smoker the fat under the skin renders away and the crackle goes crisp but not so popcorny.

Simple but definitely tasty.

Micio is right, but I think life's too short; you should eat dessert first.

 

[Awaywego]

Dropped..

..a 12 lbs butt in the smoker at 7 this morning. JD soaked chips and dry rub of sea salt, garlic, pepper, and jalapeno s. Injection of honey every 4 hours.
She hasn't decided what kind of injections she wants! Pics laters!

 

[hairball18]

Last night we put a pork roast in the smoker and simply put it on buns with gravy.

Tom calls them "Hot pork injections." He so funny.

Something shaped similarly for desert.

We used ironbark sawdust and the flavour went through to the heart of the roast. It's very strong tannin flavoury. The crackle was exquisite. In the smoker the fat under the skin renders away and the crackle goes crisp but not so popcorny.

Simple but definitely tasty.

They both look tasty.

 

[fishingandlace]

Both look tasty.

Micio is right, but I think life's too short; you should eat dessert first.

They both look tasty.

Haha, thanks all.

..a 12 lbs butt in the smoker at 7 this morning. JD soaked chips and dry rub of sea salt, garlic, pepper, and jalapeno s. Injection of honey every 4 hours.
She hasn't decided what kind of injections she wants! Pics laters!

Looking forward to pictures, sounds delicious.

 

[Orchidea73]

That pork looks delicious, Fish. Happy Easter.

I had pork roast too. Only I prepared it with milk.

https://i.imgur.com/TaFIxih.jpg

 

[Awaywego]

10 hrs...

..a 12 lbs butt in the smoker at 7 this morning. JD soaked chips and dry rub of sea salt, garlic, pepper, and jalapeno s. Injection of honey every 4 hours.
She hasn't decided what kind of injections she wants! Pics laters!

http://imgur.com/a/izrN57D

 

[Orchidea73]

I went for fiori di zucca for dinner. Light and yummy.

https://i.imgur.com/ZKlN82r.jpg

 

[LordofChocolateSauce]

I went for fiori di zucca for dinner. Light and yummy.

https://i.imgur.com/ZKlN82r.jpg

zucchini flowers are so damn expensive here!!!

 

[fishingandlace]

I went for fiori di zucca for dinner. Light and yummy.

how do you coat those? We always have zucchini growing in season and i've always wanted to try cooking the flowers. Yours look scrumptious.

 

[LordofChocolateSauce]

Last night I made Rigatoni con melanzane(eggplant). I normally smoke my eggplant as I like the smell but had no ricotta.

https://i.imgur.com/s5JlhDL.jpg


Tonight I was planning on making pizza but my dough didnt have enough yeast so looks like it will take another 20 hours to proof. So ended up making Sapanakopita using puff pastry instead of filo sheets. I hate filo sheets just too damn soft for my handling and too much butter between the sheets.

https://i.imgur.com/ybMjKUy.jpg

 

[fishingandlace]

Last night I made Rigatoni con melanzane(eggplant). I normally smoke my eggplant as I like the smell but had no ricotta.


Tonight I was planning on making pizza but my dough didnt have enough yeast so looks like it will take another 20 hours to proof. So ended up making Sapanakopita using puff pastry instead of filo sheets. I hate filo sheets just too damn soft for my handling and too much butter between the sheets.

Looks delicious. We're in that strange between seasons time here too. One day is warm and the bread needs smacking down. The next it's cool and has to sit on the sill in the sunshine.

 

[LordofChocolateSauce]

Looks delicious. We're in that strange between seasons time here too. One day is warm and the bread needs smacking down. The next it's cool and has to sit on the sill in the sunshine.

I know what you mean.. It was a bit warm today here and I think it will get cold over the weekend.

I am jealous of your access to Zucchini flowers

 

[Orchidea73]

how do you coat those? We always have zucchini growing in season and i've always wanted to try cooking the flowers. Yours look scrumptious.

What does coat means? You mean with what do I "cover" them or the frying process?

 

[HotChef1970]

Would it be unfair of me to post in this thread?

https://imgur.com/8iahlQJ

https://imgur.com/5Q7PsHB

Easter Sunday smoked garlic and rosemary leg of lamb, cooked on a kamado grill

 

[fishingandlace]

What does coat means? You mean with what do I "cover" them or the frying process?

coat = cover, I told you cooking is a universal language. I want to know what your bella batter is.

 

[fishingandlace]

Would it be unfair of me to post in this thread?

https://imgur.com/8iahlQJ

https://imgur.com/5Q7PsHB

Easter Sunday smoked garlic and rosemary leg of lamb, cooked on a kamado grill

/groans audibly...

Looks like tunnel boned as well! Grrr....

going to put a sheep in the freezer very shortly. This covid buying makes it so expensive at the moment and we have a naughty ram that's volunteered. Tom sometimes does a nice thing where he bones and rolls the forequarter for me but not often because it's a lot of messing around. I'm hoping for a rack at least because the sheep is pretty large and at least one forequarter done.

I might have to sweeten the deal for him i guess...

We generally cut legs into big bullseye chops. Helps feed a teenage family. I'll have to put an apron on and help. We all have bits we can do and bits we can't do. So long as he's done the killing, i help with beers, boobs and skinning and so on.

Oh god. you got me started... I'm going to have to go put some serious pressure on the old boy.

Looks fucking delicious.

 

[Orchidea73]

coat = cover, I told you cooking is a universal language. I want to know what your bella batter is.

We don't use the term coat, we call it pastella (batter?). So I wasn't sure.

There are different ways: Traditional, with beer and tempura. I used the traditional one this time. The traditional one requires only one egg, milk and flour. Sift the latter into a bowl, add the beaten egg and pour a little milk. Stir continuously until the flour is completely diluted. It should be smooth, soft and without lumps.

If you want to prepare the beer variant (a slightly swollen mixture is obtained), you need just flour and fresh light beer. You have to sift the flour and add the beer, mixing well until a smooth mixture is obtained. Let it rest for about half an hour before using it for frying.

Tempura: You need cold mineral water, flour and an egg. Beat the yolk in a bowl and then add water and flour. It is stirred by removing only the larger lumps and left in the refrigerator for at least an hour. Then, you used it still cold because thanks to its temperature this batter will allow the fried food to be even more crunchy and less oily. Although, in order to have the fried food not oily I always use a good peanut oil and lay them on absorbent paper to drain the remaining oil, before eating/serving.