Any Cooks Onboard?

[KazarS197]

I grilled a steak or two in the winter cold way back when................on my Habachi........I'm dating myself here , but that's OK The steaks came out great...I used aluminum foil to cover them to help cook them since Habachis have no l;id.............modern day cave man cookin at its best!!!!!!!!!!!!!!!!......View attachment 100763

You just brought back some fun fishing memories with my father when I was in grade school.

 

[Dave_W]

Hibachis and portable camping grills are great when grilling for one.

 

[302BOB]

Me and my Habachi have served more than one , more than once back in the days..................Burgers and Dogs mostly, but a steak or two also....even some bacon, but the fat drippings got out of hand..............long before gas grills appeared........................

 

[KazarS197]

I've been lazy with cooking. Set and forget mode.... Corned beef, cabbage and taters. Put 2 in so have enough for samiches for lunch this week. Way cheaper and tastier that that deli stuff.

 

[PatrickStapler]

Same…I did a roast in the slow cooker today…potatoes, carrots, onions, celery, cornbread. The neighbors and his stepfather came over to eat. We have about 4oz of roast and two potatoes left. I’ll eat it sometime this week.

 

[Dave_W]

Corned beef, cabbage and taters.

I cooked corned beef a couple weeks ago, and I still have one left in the freezer from last year's St. Patrick's Day sale. I use the Irish cooking method, though - put all ingredients in a big pot of water, boil until everything is grey, eat.

 

[JeffV8]

I always cook it in a crock pot.

 

[302BOB]

I got Corned beef, cabbage and potatoes down to a science......I just use a big regular pot and SIMMER the corned beef like the package says....3 to 4 hrs......Simmering, never to a boil!!!!!!!!...remove the corned beef and add some cut up red potatoes......8 or 9 is fine........cook them till fork tender, then add your quartered or more cabbage until that's done, usually less than a half hr..........I always add a slice of Ham to mine since that was how I was brought up...........We never had Corned beef........ALWAYS a full ham cabbage and potatoes....maybe that's the Polish version of the Irish dish................Whatever............They're both great to enjoy!!!!!!!!!!!!!!

 

[Dave_W]

I bring mine to a boil for 5-10 minutes, skim the scum (or change water), then reduce to a simmer. I add a couple roughly-cut onions and the seasoning packet at that point, and simmer 3-4 hours. I back-time adding red potatoes 1 hr (small ones whole, larger halved or quartered to ~2"), 4-inch lengths of celery and carrots 40 min (halve or quarter lengthwise thicker carrots), and cabbage 20 min (6 wedges of a large cabbage head).

I've heard the true Irish version is with ham as well, though I think the term "ham" is used more broadly in Ireland, and they might actually use a pork shoulder or Boston butt. I believe it was when the Irish came to the US and mingled with Jewish immigrants in the NYC tenements that they started using corned beef because it was inexpensive and readily available from the Kosher butchers.

Growing up, my Mom would make New England boiled dinner using a Daisy ham (Hummel brand) instead of corned beef, and all the same vegetables (maybe adding parsnips). But we always had CB&C on St. Patrick's Day.

 

[KazarS197]

Valentine's Day meal ( day after...) Pan seared tuna, wild mushroom risotto with fall picked maitake , asparagus and crab soup made with imitation crab meat.

 

[302BOB]

I made my world famous spaghetti sauce last week......I started with heating some fresh minced garlic, chopped onions and green peppers in olive oil, then adding my jar sauce...........today, Bertolli and Ragu.............then Oregano and other things and added 6 Italian Sausage links that I had cooked earlier and let that simmer for an hour or two...Man. That came out PREEEMO!!!!!!!!!!!!!!!!.............My Mom made better sauce from starting with real tomatoes, but I am not going thru all that work!!!!!!!!!!!!!!

 

[PatrickStapler]

Not really chili weather, but what the hell…non-competition style. Still too hot for Holly…

 

[302BOB]

Patrick, Any day is a good day for chili, in my book.... or should I say bowl....

 

[Mad Hatter]

Just making sure I don't forget how to BBQ!! Its been a while!

 

[302BOB]

MH, Your memory serves you well!!!!...........Bon Appetite!!!!

 

[JDee]

Just making sure I don't forget how to BBQ!! Its been a while!
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My doctor calls that a heart attack on a plate. I used to love that kind of eating, until the downside showed its ugly head.
Tomorrow morning I am off to the big city for my tri weekly infusion that is aimed at clearing shite out of the brain that has been building up for quite a while. It is not a fun gig.
We pay for the sins of our youth in our old age. I don't do vegetarian or vegan, but if I could do it again I'd back way off on the red meat. As always, YMMV.

 

[Bill Pemberton]

Holy Crap, JDee, sorry to hear the issues and do take care! Thinking about my fellow 73 yr. old Trackrat and wishing you the very best!

 

[302BOB]

The old Geezer Club is a great club to get to and be able to join, just remember the dues aren't the same for everybody, across the board.............................

 

[Mad Hatter]

Yikes Jdee.. hope your tune up goes well! That kind of meat excess is a once a month type of thing if that. Keeps it special and appreciated!!
Breakfast 5 days a week is a apple with yogurt and then nothing till dinner time. Fasting does take some time to get used to, but it does keep the weight off at least.

 

[TMSBOSS]

I have an ask, not an add. I recently took a few pheasant. Breasts and legs are in the freezer after a day in a brine.
Suggestions, recipes for cooking?