Foodies BS Thread.

Enchilada pie! I love making it!

 

Pollo de spatchcock

 

I was putting my pots away this morning and realized the nonstick coating is bubbling and peeling. So yeah flakes of caphelon are going in my food (its a soper chesp TFAL set)

So I’m in the market for pots now. Anyone have any good recommendations?

I have a coil electric top stove and mostly use my pots for sauces and boiling. Soups and stews are all done in a dutch oven like the lord intended.

I’m wondering if stainless or nonstick pans are better? Plus if copper core pans are worth it for pots specifically?
Pans are probably where the fancy expensive options are more worth it.

 

Calphalon. We have an old set and it has been worth every penny spent on it.

 

I still have a few non stick pans. I buy them from a restaurant supply house. Cheap and good. No surface failure yet.

but most of my nonstick cooking is in a carbon steel skillet. It was kinda hell to season it so I can get non stick. But I’m there and I can even flip eggs. My pan is a du Buyers Mineral B pan.

 

alanon are good too

 

Happy Friday

 

Dinner is served

Medium rare as always

 

Breakfast is served

 

Took the carcass from my spatchcock chicken and made some stock and then dumped in some... Leftover homemade cole slaw haha. I skimmed a ton of fat from the chicken and the mayo but if you like cabbage, its a pretty darn good soup

 

I burned thru all my random ingredients and came up with a Mac and cheese with cauliflower.

the healthiest version I’ve ever made. So light!

 

Smoked and roasted whole chicken damn that was good

 

Smoked and grilled center cut pork chops and my first attempt at cauliflower augratin as inspired by @My Name is Rahl

 

Is that keto friendly cauliflower augratin?

 

I don't think so I used flour in the roux for the sauce. Honestly I am not completely familiar with the keto diet. I am Diabetic so I tend to use s little carbs as possible.

 

I was just curious. Sounds like a great low carb dish.

 

I don’t use recipes so off the top of my head there’s probably 3/4-1 cup of flour in the roux it was mixed with about 5 tbs of butter. There would be some carbs in the milk and cheese but hoping the fiber in the cauliflower would offset some of it. It has a sprinkle of fried onions like you would use in green bean casserole on top so just a little carbs in that but it is optional. I cook from scratch so I can try to control carbs and salt as my wife has high blood pressures

 

Hey y'all .. less than 24 hours left to vote in the cooking contest!


https://www.tacomaworld.com/threads...ok-off-voting-now-open-for-the-finals.660248/

 

Little Sunday grilln’.
If anyone has leads in wind screens for a 36” surface I’d be interested. It’s got plenty of heat but i lost my flame last night whe the wind kicked up. Camp chef only has 3 burner models and not big enough. Black stone has some as well but they only block the wind with their FT. I don’t care for that as my FT isn’t as impacted by wind. The open grill however is.