Culinary Goodness

Discussion in 'General Discussion' started by Emac, Sep 11, 2016.

  1. Drew RedBear

    Drew RedBear Member

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    20221219_171040.jpg Oven baked BBQ chicken breast with blue cheese, baked potato and Bush's steakhouse beans.
     
  2. anrkst6973

    anrkst6973 Member

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    I found pictures of kebabs hanging from an iron rod down inside the chimney. Seemed similar to a Kent Rollins 55 gal drum rib smoker barrel but smaller. Another similar picture of the kebab set up leaning against the inner wall in a larger stacked brick wall version. A 3rd picture purported to this being an Asian design in background with bread being stuck to the inner wall to cook. I love digging into this stuff! (Damn you @Bushman5 ! A pox of warts on your Canadian buttocks! :D )
     
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  3. Bushman5

    Bushman5 Member

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    Left over tandoori chicken thighs, pulled / shredded. Corn tortillas , cast iron tortilla warmer. Sour cream, Tex Max cheese, cilantro.

    ten down the hatch. Can't stand tortillas now :p

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  4. Bushcraft_Dave

    Bushcraft_Dave Member

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    A few weeks ago I made my first legit roux and I chickened out with the color development, I didn't get it brown enough in fear it would burn.

    Tonight was the rematch. "Man vs Roux II"

    I used Isaac Toups (chef and author of "Chasing the Gator: the New Cajun Cooking"

    I'm really enjoying the book. It's full of stories of his upbringing and the food culture in Cajun country.

    Cooking vessel: Dutch oven.

    Roux: 1/2 cup four, 1/2 cup grape seed oil. Stirred until it was the color of milk chocolate, then threw in-

    Trinity: Bell pepper, onion, 3 ribs celery- diced. 10 cloves of garlic minced.

    Beer to deglaze

    Browned chicken thighs (seasoned) in oven for 20 mins and then added it to the Dutch oven alone with 4 bay leaves

    (roux development: blonde, peanut butter, then milk chocolate )
    [​IMG]

    Simmered for 1.5 hours, was supposed to be 3 hours but we got hungry. Taste tested a few times and seasoned it with a Cajun spice blend.

    Final product:

    [​IMG]
     
    Last edited: Dec 20, 2022
  5. anrkst6973

    anrkst6973 Member

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    Dave’s done went n gone all fancy resta rante grade on us!
     
  6. Bushman5

    Bushman5 Member

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    we're not worthy! :D
     
  7. Bushman5

    Bushman5 Member

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    Beef & Bean filling, with a south Asian / middle eastern influence

    - tandoori spice mix
    - cumin
    - coriander
    - chili powder
    - cayenne
    - smoked paprika
    - garlic cloves , lots
    - black pepper
    - Himalayan pink salt
    - diced onions
    - diced bell peppers

    sautéed the onions/garlic/bell peppers , set aside . Brown your ground beef, add the all the spices, be generous n everything except the salt. Add back the onions/garlic/peppers, plus a can of kidney beans (liquid too) (any beans really)

    mix and simmer, stirring/flipping occasionally to fully meld the flavours. Simmer down until thiccc like Kim K's plastic butt. :confused:

    versatile - can be tortilla / taco filling, made into chili with a few extra ingredients and stock, or as burrito filling
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    more to come , off to the grocery store
     
    Last edited: Dec 20, 2022
  8. Bushcraft_Dave

    Bushcraft_Dave Member

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    Lol you folks here help inspired me! Actually it started when we made that trade a while back. It started me looking at kitchen knives

    you guys have been making me hungry for a long time, I really love seeing all the photos and the descriptions

    i love the fusion of flavors. Looks very hearty and yummy, perfect for a cold day! Meat and beans, gotta love it.
     
  9. Drew RedBear

    Drew RedBear Member

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    Petite steak with asparagus and cheddar broccoli rice. 20221220_174734.jpg
     
  10. Bushcraft_Dave

    Bushcraft_Dave Member

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    delicious meal there! I love the plate too
     
  11. Drew RedBear

    Drew RedBear Member

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    Thanks! I over cooked the asparagus but still not bad lol.
     
  12. Bushman5

    Bushman5 Member

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    Free range farm eggs over easy with salt, pepper, cayenne and fresh cilantro, with pan toasted potato buns

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  13. Bushcraft_Dave

    Bushcraft_Dave Member

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    I’m doing another turkey for Christmas dinner, please wish me luck fellas. The past Thanksgiving I made my wet first turkey for immediate family, but this time- It will be for more people including my sisters in-laws.
     
  14. anrkst6973

    anrkst6973 Member

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    got faith in you Dave. :). I cook chuckwagon food, it’s ugly but it taste good. You guys are like gourmet chefs. You got plating skillz!
     
  15. Drew RedBear

    Drew RedBear Member

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    It's all about the taste though..
     
  16. Bushcraft_Dave

    Bushcraft_Dave Member

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    Thank you brother! You and the rest of the fellas here, posting meals almost on a daily basis helped motivate me.

    I would rather eat a meal from a Chuck wagon than a laboratory like kitchen, any day . Home cooked meals and better yet, camp meals are the best! Backpacking food… it’s a little rough lol

    speaking of chick wagons, I actually have a Chuck box! I’d love to make a wooden one, REI had a cut sheet to make one.

    My gf likes to take photos so she’s the one that sets them up. I like dumping everything into a big bowl and mix it up!

    i really enjoy looking at your photos, it looks like you have a good time cooking. I like the before shot with all the ingredients laid out. All of you guys are great cooks and have lots of cool equipment and knives!

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    I usually have a re-handled Old Hickory Butcher knife in there:

    image.jpg

    I wanted a to add a cheap chefs knife, I wouldn’t mind losing, for precise cuts and I saw this knife, it’s from Senegal I believe… it uses X50CrMoV15 steel, I think Victornox uses that steel for some of their knives. But here’s the kicker, it’s only $7.

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    im with you! That’s where it’s at!
     
    Last edited: Dec 22, 2022
  17. Bushman5

    Bushman5 Member

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    Prime AAA beef striploin roast, trimmed of fat.

    chunked up , drizzled in EVOO and tossed with fresh ground cumin, coriander, garlic powder, sage, rosemary, thyme, Himalayan salt and black pepper.

    diced onions, celery and carrots.

    didn't get outside cooking pics , but seared the meat in my giant 110 year old cast iron pot over my searing roaring hot 65,000 btu propane burner. The aroma was EPIC in the -20 C clear cold night.

    lots of passerby's were stopping to enjoy the aromas of the stew

    I have to say the difference in taste using striploin roast versus chuck roast is night and day. Esp with a good high temp sear on the meat cubes. It seems to be a much firmer meat (before cooking) to cut compared to Chuck roast, which I find is quite soft to cut.

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    simmering on the stove inside

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    the giant old pot

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    oh and here's PipSqueakTheHousePanther after his catnip treat. That's 19 lbs of Panther muscle :D

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    Last edited: Dec 23, 2022
  18. Bushman5

    Bushman5 Member

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    3000 calorie Brunch :D

    bell pepper, onions, garlic, sautéed in EVOO, breakfast sausages grilled in the pan, chopped and added to the veggies.

    hash browns with cumin, coriander, black pepper, cayenne , with the veggies/sausages added. Scraped and flipped often in the big ol stew pot.

    Free range eggs over easy with 10 year aged sharp British cheddar tucked inside

    potato bun

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  19. Bushcraft_Dave

    Bushcraft_Dave Member

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    I love seeing all that cast iron action! That beef stew looks crazy good . I need to make that
     
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  20. Drew RedBear

    Drew RedBear Member

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    20221224_170850.jpg Baked chicken breast and mashed potatoes with creamy chicken gravy (just cream of chicken soup) and carrots.
     

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