What are you cooking right now?

jmanic

JORBA Board Member/Chapter Leader
Staff member
JORBA.ORG
Team MTBNJ Halter's
Whole lot of cooking going on...
(Whose barn, what barn, my barn)

Prepping for guests tomorrow: the jalapeño bacon Mac and cheese and jalapeño onion relish (to go with mustard rubbed flank steaks).

Not enough time for many pics, was flying. D1F920E7-A691-4B25-B4DF-1773AEF0D722.jpeg

All ready to go, just needs some breadcrumbs and oven time.
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Grilled onions and jalapeños for the relish
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Now,to start on tonight’s dinner...
 

shrpshtr325

Infinite Source of Sarcasm
Whole lot of cooking going on...
(Whose barn, what barn, my barn)

Prepping for guests tomorrow: the jalapeño bacon Mac and cheese and jalapeño onion relish (to go with mustard rubbed flank steaks).

Not enough time for many pics, was flying. View attachment 82290

All ready to go, just needs some breadcrumbs and oven time.
View attachment 82291

Grilled onions and jalapeños for the relish
View attachment 82294

View attachment 82293

View attachment 82292


Now,to start on tonight’s dinner...
what time should i be there?
 

fidodie

Well-Known Member
Staff member
ok, we were drinking while cooking, so no pics.

Pork tenderloin, marinated in yoshida, on the grill
Mashed sweet potato, with broiled brussel sprouts, topped with pomegranate
Smashed potato
Salad with advocado wedges, havarti, and pine nuts.

2002 Wiemer Brut Imperial (NY Sparkling wine)

Holiday dishes are in play!

This was good - really good.

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jmanic

JORBA Board Member/Chapter Leader
Staff member
JORBA.ORG
Team MTBNJ Halter's
Came out pretty good.
Pork tenderloin is tricky, the difference between medium rare and medium well is like 12 seconds.
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Did not need the relish, chipotle rub packed plenty of punch.
 

olegbabich

Well-Known Member
How you fermenting it? Do you have one of them kimchi fridges
I pit it in a Crock and weigh it. Then much to my wife's dismay I put it in a a basement. 3-4 days and it is good to go.

I'm manage a large commercial kitchen, that 1/3 mile from my house. So if my fermented items are too stinky, I can also use the large Walk Ins Refrigerators at work.

During the winter, when it is not too cold I store it in the shed.

I will make a Korean Beef, Tofu and Kimchi Stew. After eating a couple of bowls, next day you can make your own tail wind during the ride. :)
 

fidodie

Well-Known Member
Staff member
Revisiting the lasagna. Nothing meatless about this one.

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Also have some carne going. Somewhere up this thread I detailed cleaning a Pismo.
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Beer choice, Lord Hobo Consolation Prize
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Music choice

🎥 REO Speedwagon Hi Infidelity(Legacy Edition) Full Album HQ

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