How do you cook it?

[Randolphkeys]

I have a new favorite low calorie addiction: Baked buffalo cauliflower. I know it's the hottest thing right now, but it's so good if done right.

I rub the whole thing down with garlic paste, cumin, and coriander with retained bacon grease I keep in the fridge in a mason jar. If you don't retain your bacon grease in your fridge, turn in your apron immediately.

After a half hour in the oven at 375, I cut it in quarters and spray it down with Pam or another spray oil. In quarters, I give it 20 more minutes in the oven.

Toss with melted butter and hot sauce to finish it.

 

[natedagg]

I have a new favorite low calorie addiction: Baked buffalo cauliflower. I know it's the hottest thing right now, but it's so good if done right.

I rub the whole thing down with garlic paste, cumin, and coriander with retained bacon grease I keep in the fridge in a mason jar. If you don't retain your bacon grease in your fridge, turn in your apron immediately.

After a half hour in the oven at 375, I cut it in quarters and spray it down with Pam or another spray oil. In quarters, I give it 20 more minutes in the oven.

Toss with melted butter and hot sauce to finish it.

You ever make cauliflower rice?

 

[Sebastian]

Made pizza from scratch for the first time.

Not bad first try. Mushrooms, Italian Sausage, Basil with my own proprietary pizza sauce.

 

[Sebastian]

A proper English Sunday roast.

The round eye usually yields the best result.

 

[gourimoko]

A proper English Sunday roast.

The round eye usually yields the best result.

My kind of dinner ... I cook this often at my house.. Looks fantastic.

 

[Sebastian]

My kind of dinner ... I cook this often at my house.. Looks fantastic.

It is easy to make, doesn't take long and has excellent value nutrition wise.

I always try to make something big for Sundays. Usually a roast, or roasted fowl.

How often do you cook dinner? I think I do it probably five times a week. Always a full meal from scratch with no artificial ingredients. The BF eats very well. We don't have to hit the gym often because the food isn't fatty.

 

[Jack Brickman]

My parents are visiting this weekend. My dad is a picky eater, so naturally I constantly try to sneak things he would never admit he liked into foods I cook for them knowing he'll never know. My mom usually knows but doesn't really give a shit and doesn't tell him.

Last night I made farfalle pasta with chicken, mushrooms, and asparagus and a white sauce made from goat cheese, milk, and Parmesan, the goat cheese being the thing my dad would never try otherwise. He loved it. It was a really solid pasta dish. Leftovers for lunch today were good too. Just heated them up in a pot with a bit of milk and then grated some Parmesan on top.

Used this recipe:
https://www.gimmesomeoven.com/pasta-with-goat-cheese-chicken-asparagus-mushrooms/

 

[FiveThous]

Why do my tacos always come out bland? I keep adding more of my seasonings, cumin, paprika, chili, onion, garlic, and get nothing. Even when I sweat my minced garlic and onion then add the meat, still nothing.

Please help me, I'm starting to get beyond annoyed with bland tacos!

 

[Sebastian]

Why do my tacos always come out bland? I keep adding more of my seasonings, cumin, paprika, chili, onion, garlic, and get nothing. Even when I sweat my minced garlic and onion then add the meat, still nothing.

Please help me, I'm starting to get beyond annoyed with bland tacos!

Do you marinate the meat?

 

[FiveThous]

Do you marinate the meat?

I've never actually even considered marinating the beef. Usually just braise it with beer.

What would you recommend for a marinade?

 

[Sebastian]

I've never actually even considered marinating the beef. Usually just braise it with beer.

What would you recommend for a marinade?

I would add your taco seasonings and some kosher salt, mix it well, and let it sit for an hour or so.

The seasonings should leach into the meat and the salt will help tenderize.

You may just try frying the meat on a skillet (preferably cast iron) without the beer, try to sear the flavor in as it cooks in its own juices and the spices.

 

[Sebastian]

In honor of the Cavs being roasted in Boston, I made Canard (roasted duck) l'Orange.

The placement of the meat represents complacency by the Cavs, lying about soaking in their own self-satisfaction, whilst the aggressive placement of the green beans suggests danger beneath the surface.

The sauce is omnipresent like the Celtic defense. And the ruby pomegranate seeds are a testament to the blood drawn by a hungry Celtic squad.

 

[Randolphkeys]

I've never had a problem with flavor of red meat, but I also don't usually braise red meat. My one exception is beef short rib. With a braised pork rib, you drown them in teriyaki overnight. Then wrap the ribs in tin foil with little marinade, put them on the grill or in the oven for two hours. Open up the tin foil, place the ribs directly on the heat of the grill to finish it for 5-10 minutes.

Last night I made a London Broil. I started at about 1pm. Two shots of teriyaki, two shots worshestershire, a shot of balsamic, two garlic cloves chopped, thyme, black pepper, and oregano. Throw it in a Ziploc for at least four hours, ideally overnight. Pat it dry with a paper towel then sear in oil. Finish in a hot oven intil the internal temp is 125.

For tacos, again you don't want to braise, you want to marinate, pat dry, then seal in flavor. With any marinade, the best tool is starting early and give the meat time to absorb.

 

[Jack Brickman]

So another recipe I made while my parents were here was meatloaf. I hadn't made meatloaf in years, but they requested it so I tried to find a recipe that was a little unique.

I ended up making the best damn meatloaf I've ever had. It was a little on the dry side, but that made it a perfect complement to the bourbon glaze I topped and served it with. The glaze did a fantastic job of turning a perfectly solid meatloaf into a dish where everyone wanted seconds and thirds, even my picky dad.

It was a simple recipe, too.

For the loaf:
1 pound ground beef
1 pound ground pork
1 egg
1/2 cup breadcrumbs
1/2 onion, diced (I used more like 3/4 of the onion, but whatever)
1 tsp salt and pepper

Toss that shit together in a bowl and knead it with your hands. Cook it at 350 for an hour, topping with glaze before, halfway, and at the end.

For the glaze:
1 cup of fruit jam (I used strawberry)
1/4 cup dark brown sugar
1 tbsp Sriracha
1/2 cup bourbon
1/2 cup barbecue sauce of choice (I used Sweet Baby Ray's because it's both cheap and pretty good)
1/4 cup water

Mix it all up in a pot and heat it until it's bubbling, then turn the heat down and let it simmer until it reduces to a consistency similar to barbecue sauce. This took quite a while for me. Top the raw meatloaf with glaze before you put it in the oven, then add more at the thirty minute mark and more again when the meatloaf is done after an hour or so. The glaze was still a little too runny when I first put the meatloaf in, but by the thirty minute mark (I took it off the heat before that, but it thickened on the counter) it was the perfect consistency.

I served it with the leftover glaze dripped on top.

Had about a quarter of the loaf for leftovers at the end. Ate that two nights later (dumped some of the leftover glaze on it before I stored it) and it reheated perfectly. Honestly, it might have been even better, but I was also high for the leftovers and not the original meal, so that may have factored in.

 

[el_capitan]

I smoked some ribs this past weekend for Mother's Day. My dad bought me a smoker as a housewarming present last year, so I've been using it a ton. I'm always tweaking rubs and recipes, I've got it down pretty pat now. Personally, I like really tender ribs versus the ribs that hold onto the bone a little more, so I tend to wrap mine in foil a little longer than normal.

About an hour onto the smoker:

Ready to eat: