Foodies BS Thread.

From my Mom’s cookbook.

 

Looks legit.

 

Yum! Tis the season

I've got a feeling our crockpot is gonna get a workout this winter.

 

Homemade Cajun Garlic Butter Ramen

 

oven cooked bacon

 

The best way to do it! If you under cook it a bit, it packs up really well for a quick heat up while camping and then you're not stuck cleaning up cold bacon fat off everything.

 

I save the fat and put it on corn when I BBQ. Corn wrapped in foil.

 

...^^^... Looks great ... I can only eat super, super crispy bacon ... am a bacon snob, don't eat it much, but love the stuff.

What temp ... how long ... what brand of bacon ... ???

Thanks for this tip ... especially with the rack ...

 

the package said 12 min @ 375*
i did that first and it was nowhere near what i wanted so i kept adding heat and time, prob ended around 25 minutes final temp 420
forgot the brand but it was some thick sliced organic pig from the local whole foods shelf

 

Twice Baked Potato with homemade Cajun Garlic Butter, Birria Oxtail, Black Pepper Cheddar Cheese, Cherry Smoked Bacon and Green Onion.

 

The best way to cook bacon in the oven for me is to put in on a wire rack but start with a cold oven and turn it to 400F. Takes about 20 to 25 minutes total.

 

I do 350 for 20 mins and flip if needing to cook longer. Any higher for 20+ minutes leaves me with burnt ends. I would imagine everyone has variances based on cure, thickness, etc.

 

Quick dinner. Lamb chops, texas toast and veggies.
Leftovers for lunch tomorrow.

 

Red Beans and Rice with Cajun Garlic Cornbread



Cornbread was cooked in 10 inch cast iron pan with Cayenne, Parsley, Black Pepper, Kosher Salt, Garlic Powder, Paprika and tons of minced Garlic added.

Pan was preheated in 400F oven then greases the pan with bacon fat before adding in Cornbread mixture. 25 min to perfection.

 

And that is how you bake cornbread!

 

Chili Asian wings per my girlfriends request.



I admit that I am a wing snob and can be extremely picky. With that said, I feel I have perfected the perfect non fried wing regardless of flavor style.

My technique:

Sauce or rub added after

Raw wings (flats & drummetts)
Garlic powder
Salt & pepper
Baking Powder (this is trick)
Gallon size ziploc bag
Screen pan needed*

(Measurement depends on wing quantity)

Season raw wings then lightly coat with with baking powder thoroughly. Mix it all up in a Ziploc bag and throw it in the fridge for 15-24 hours depending on your time constraint.

When the wings have had some time to chill out. Preheat your oven to 425°. Grab a baking sheet and the screen pan. Lube the screen pan up well with cooking spray and lay it on the cooking sheet. Place the wings on the screen pan leaving a small gap between them, skin side down. Don't let them touch!

The screen pan is used to create a 360° heat distribution.

Cook for 25-30 min. While you're waiting, get your favorite wing sauce or dry rub ready. After you've hit the first 25-30min mark, pull out the wings and flip them so the skin side is facing up. Continue to cook the wings for another 25-30min until fully cooked.

Once fully cooked, turn the broiler on and crisp the wings up just tad (this is an extremely necessary part, don't skip). Once you're happy with how they look, pull em out. Put your favorite sauce or rub in a bowl and toss those wings!

Done!

Your oven may vary due to even heat distribution, so adjust on the fly if needed. It's not rocket science. The baking powder is used to pull water crystals from the wing giving it a more crispy texture. No frying!

*If you're doing Asian style wings, you can do the same procedure but painting the wings is required throughout the cooking process.

Happy wing'n!

 

Grilled up some chicken, chopped it up, then added it to a pot with some other bits...








Chicken Tortilla Soup (easy mode)

 

looks good, recipe?

 

I was taught to grab a rotisserie chicken from the store, hand shed it and add a jar of southwestern salsa, chicken broth, and whatever beans/corn/etc you want.

This version was two boneless, skinless chicken breasts rubbed with a custom seasoning mix (mostly a sweet/spicy pork rub that @OneGiraffe made a while back), grilled outside in the cold, then chopped up with half an onion sweated, a jar of hot SW salsa, some better-than-bullion, canned pinto beans, and canned corn, then topped with some water to thin it out.

Topped with crushed up tortillas chips, coarse-ground pepper, sour cream, and shredded cheddar cheese.

Full disclosure:
We had some leftover cornbread and tried that at the bottom of the bowl, but it's kinda a waste of some good cornbread.

 

Sounds great! Thanks!