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Topic: CFB 51 Cookbook, equipment discussion, techniques

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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1876 on: January 15, 2026, 10:18:10 PM »
gasoline = lighter fluid
cheaper and much better
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1877 on: January 25, 2026, 04:52:20 PM »
Cooking this tonight...

https://thewoksoflife.com/taiwanese-beef-noodle-soup-instant-pot/

It's 65 degrees... Soup weather 😂
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1878 on: January 25, 2026, 05:09:07 PM »
Hasn't been above freezing since about noon yesterday and won't be until tomorrow afternoon, snow and sleet fell all night so there's about 3/4" of solid icy crud on every outside surface right now, school is canceled tomorrow, and I'm sure af not driving in to work-- so we're doing lots of cold weather hits this weekend.  

Tonight we're gonna make my mom's vintage 70s Betty Crocker style lasagna, my 16yo son loves it and wants to learn how to make it so we're about to start hitting that.

Also my i s c & a aggie wife is making collard greens (from homemade chicken stock of course) to go with tomorrow's homemade chicken fried steak, cream gravy, and mashed taters.

Ice days are fun!

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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1879 on: January 25, 2026, 06:10:42 PM »
Court is closed tomorrow so I'm just cooking everything we got. One thing I hadn't made before was karaage - Japanese fried chicken. Pretty simple - marinate nugget sized pieces of chicken thigh in soy sauce, garlic, and ginger, then mix with flour and corn starch and fry. Might do more of that - tasty and much less messy than regular fried chicken.
« Last Edit: January 25, 2026, 08:20:13 PM by MaximumSam »
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1880 on: January 25, 2026, 11:19:00 PM »
This turned out amazing...

And the best (nonverbal) compliment, from my wife who mostly just placates my love of Asian food, was her ladling leftover broth into a coffee mug to drink while cleaning up. 
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1881 on: January 30, 2026, 07:46:14 PM »
I made this recipe with some orange roughy because Kroger had it on manager's special. Nothing too complicated - basically just bread one side in flour, egg, and panko then griddle it. But it came out great and was super easy. I don't cook a ton of fish mostly because I never know what to do with it. So getting the texture of fried fish without the mess - game changer. 
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Hawkinole

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1882 on: February 02, 2026, 12:41:10 AM »
Made cherry bars Saturday using the tart cherries from our cherry tree we kept frozen in our deep freezer. These were made for the widow and her family across the street. Her 89 year old husband died a few days ago. 

The recipe mostly looks like this, but I got it out of a church recipe book.
Quick and Easy Cherry Bars Recipe

We kept two bars to taste for ourselves. They were really good, but with all the butter and eggs required, I keep my fingers crossed that there will be no guests with heart attacks in the days ahead.
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1883 on: February 06, 2026, 09:44:39 AM »
One of my favorite local BBQ joints that also happens to be only a couple of miles from my house, makes their own sausage, and they feature a different link every month.  The February special sounds interesting, and I might head over there to get it today for lunch.


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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1884 on: February 06, 2026, 12:12:46 PM »
I'd eat that!

Might not need the mint but they probably know better than I.
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1885 on: February 06, 2026, 01:16:19 PM »
Yeah it's an interesting combination of flavors, very Old World I think.

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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1886 on: February 06, 2026, 02:17:23 PM »
Cryovac sealed double pork shoulder from Costco, bought this morning...

Okay to leave in fridge for a little over 2 weeks, or do I need to freeze it?
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1887 on: February 06, 2026, 02:18:44 PM »
You should be OK for a month with that seal.
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U RAH RAH! WIS CON SIN!

FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1888 on: February 06, 2026, 09:05:02 PM »
wet aging
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1889 on: February 14, 2026, 09:41:17 AM »
gonna try this tonight.......... I only have a dozen - on special $10/dozen

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