What are you cooking today and how?

**2dumb2kwit** · 09-12-2010, 11:08 AM

I guess this could be in this thread, or the left-over thread.

I made a pot of beef stew, yesterday. I just had a bowl of it, and it is amazing how much better it taste, today! LOL (And it was good, yesterday.)

**beetlejuicex3** · 09-12-2010, 11:28 AM

I'm continuing work on my barbeque sauce recipe this afternoon. Mostly tomato and apple cider vinegar.

I'm having a hard time getting 'depth'...

**Winnie** · 09-12-2010, 12:01 PM

Originally Posted by greenbeetle

I'm continuing work on my barbeque sauce recipe this afternoon. Mostly tomato and apple cider vinegar.

I'm having a hard time getting 'depth'...

Try a pinch of smoked paprika.

**beetlejuicex3** · 09-12-2010, 02:24 PM

Originally Posted by Winnie

Try a pinch of smoked paprika.

Never heard of that, it's at the store? I just now tried caramelizing the tomato paste and brown sugar. It didn't help very much.

**Winnie** · 09-12-2010, 03:35 PM

Originally Posted by greenbeetle

Never heard of that, it's at the store? I just now tried caramelizing the tomato paste and brown sugar. It didn't help very much.

It's a powder, you may need to go to a world foods supermarket (it's hungarian) it's readily available over here. If you can't 2D has some pretty mean sauce recipes.

**2dumb2kwit** · 09-12-2010, 04:55 PM

Originally Posted by greenbeetle

I'm continuing work on my barbeque sauce recipe this afternoon. Mostly tomato and apple cider vinegar.

I'm having a hard time getting 'depth'...

Originally Posted by Winnie

It's a powder, you may need to go to a world foods supermarket (it's hungarian) it's readily available over here. If you can't 2D has some pretty mean sauce recipes.

I don't want anyone getting the wrong idea......I have no clue what I'm doing, I just post links to stuff that I like. They are other peoples recipes.

This guy has some good info on his site.

http://mikehedrick.com/
His sauce is in line with what most people around here do.

Here is one of my favorite sites.
http://www.bbqpitboys.com/

I've made a few of their recipes, and been very, very pleased with the results.

**2dumb2kwit** · 09-12-2010, 05:05 PM

Originally Posted by Winnie

It's a powder, you may need to go to a world foods supermarket (it's hungarian) it's readily available over here. If you can't 2D has some pretty mean sauce recipes.

I haven't seen it in the regular stores, where I live. Even the store that has a little better selection, has Hungarian sweet, and they have the hot, but no smoked. Most of the spice sections of local stores have "Paprika". Most of the people who work there, don't know that there is such a thing as smoked, or hot paprika. LOL

You have to remember....around here, seasoning's are salt, pepper, butter, and bacon grease.

**Pal334** · 09-12-2010, 05:39 PM

Well,, I got my chores done, no women folk around the area. SO I decided to go the gourmet route. Fried Spam slices (bacon flavored variety), two eggs over medium, toast with a bunch of butter and a good cup of coffee. Mmm,,,Mmmm good . JUst hoping I cleaned up well enough for the women folks not to see the evidence.

**2dumb2kwit** · 09-12-2010, 07:16 PM

Originally Posted by Pal334

Well,, I got my chores done, no women folk around the area. SO I decided to go the gourmet route. Fried Spam slices (bacon flavored variety), two eggs over medium, toast with a bunch of butter and a good cup of coffee. Mmm,,,Mmmm good . JUst hoping I cleaned up well enough for the women folks not to see the evidence.

You'll probably be OK......as long as you can control the aromatic emissions.

**pgvoutdoors** · 09-13-2010, 03:09 AM

I conducted a survival training session a couple of weekends ago and we cooked some fish in grape leaves and clay. Cleaned the fish and scaled them, then wrapped them with three layers of grape leaves.

I made up some clay patties to sandwich the fish between. I used clay from the river bank and worked some water into it to get the right consistency. I had to remove some stones from the clay as they could explode during cooking.

I placed a fish on a clay patty and then place another patty on top. I worked the edges to seal the two patties.

The clay covered fish was placed on the edge of the fire in the ashes with a some coals under and on top. It cooked for about 45 minutes before we cracked them open.

The fish was fully cooked and moist.

You can also just gut the fish leaving the head, scales, and fins on and cover it with clay. When it's done the clay will remove the skin and scale when taken off. Pull on the fins to remove some of the bones and cut the head off.

**Winnie** · 09-13-2010, 09:10 AM

Originally Posted by 2dumb2kwit

I haven't seen it in the regular stores, where I live. Even the store that has a little better selection, has Hungarian sweet, and they have the hot, but no smoked. Most of the spice sections of local stores have "Paprika". Most of the people who work there, don't know that there is such a thing as smoked, or hot paprika. LOL

You have to remember....around here, seasoning's are salt, pepper, butter, and bacon grease.

Apparently it's also called Picante Pimenton

**Winnie** · 09-13-2010, 01:58 PM

Just had Macaroni Cheese with ham and mushrooms, and then.......... Toffee Apple Cobbler with a big splodge of Greek yoghurt. I feel really Fat.

**tsitenha** · 09-14-2010, 02:12 PM

We have just finished making crab apple preserves
Fisrt boiling the liquid mix, adding the crab apples and cooking them a bit
Pouring the whole lot into sterile mason jars adding 1 cinamon sticks and 2 whole clove.
Seal it the jars tight, turn upside down till cool and put them in the pantry.

**grrlscout** · 09-14-2010, 02:35 PM

Originally Posted by greenbeetle

Never heard of that, it's at the store? I just now tried caramelizing the tomato paste and brown sugar. It didn't help very much.

I got my Spanish Smoked Paprika from Penzey's, which is an excellent source for spices.

http://www.penzeys.com/cgi-bin/penze...shpaprika.html

**grrlscout** · 09-14-2010, 02:39 PM

These days, I'm all about the frozen goodies.

Roasted banana ice cream

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Also, peach ice cream (no pics)

and watermelon-basil popsicles:

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76 of them. I'm getting into the gourmet popsicle business

**grrlscout** · 09-14-2010, 02:41 PM

Oh and canning-wise, some applesauce and blackberry-apple jam, that is actually more like syrup

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**grrlscout** · 09-14-2010, 02:52 PM

Ooh I forgot. I had made some oxtails too:

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**klickitat** · 09-14-2010, 03:03 PM

Half a head of cabbage. Table spoon of bacon grease, teaspoon of Jonny's seasoning salt and a teaspoon garlic powder. Put in a frying pan and covered with a lid. Cook until tender and eat with some rice.

Almost done.