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Cookin again

Dannyalcatraz

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So we taste-tested a few commercial pork sausages for the beefless gumbo, although I couldn’t find a chorizo when I was looking. Eventually, we decided on 2 different “Andouilles”: one from Holmes (kind of smoky like the beef country sausages we use) and Aidell’s (spicier links, but not as spicy as my home-made Louisiana hot sausage).

Bonus: we discovered we liked the pork Dietz & Watson Bratwursts, and will probably buy them again. Not what we’re looking for in a gumbo, but tasty.
 

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Zardnaar

Legend
Scottish baps this week. Wife likes these stles of meals so been eating them a lot.

Bowl oh salad.

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With the beef on the baps.
 

Dannyalcatraz

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Staff member
Went grocery shopping today for a few things I needed for the weekend, and decided to start finalizing the acquisition of ingredients for the altered gumbo.

…only to find that the store I was in had the BRANDS of sausage I wanted, but not the actual KINDS. So I bought one more andouille from yet another brand to try, and tasted it tonight. It, too, would work.

So now, I have 3 pork sausage options for when I get the green light to cook the meal.
 

Zardnaar

Legend
Had a Turkish lam salad tonight for dinner. Around $8 usd lamb, rice, and various salads.

Fine dining at Turkish street food place.

Beautiful lamb just melted in my mouth. I like how the Turks roast it vs our bleah lamb.
 




Zardnaar

Legend
Containment might fail here. Aucklands on 79.9% first dose vaccine, 80.1 Wellington (capital). and my cities 78.5%.

Doubles doses are lower but it at least indicates willing people.
 

Dannyalcatraz

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I’m cooking a bit more than usual. Not only is my maternal aunt still hobbled a bit from post-surgical recovery of one arm, my paternal aunt’s fiancée (a damn good cook himself) just had a big surgery himself. So I’m supplying meals to 3 households- not daily, but often.

The big ask in that regard is filling in for the fiancées meals. His strength in the kitchen is his beans. Red, white..it doesn’t matter, he does them extremely well. And while I think my reds are better (of course), his are so good as makes no difference, and he makes a broader variety, AND he makes them frequently. Most of the time, everyone in the family has at least 1-2 containers of his beans in the freezer. But he’s been sick for a while, so everyone was out.

So I cooked up 2lbs of reds, but ALSO my first EVER batch of whites. So far, so good on the early reviews.
 

Zardnaar

Legend
Went out again. Still close to lockdown half expecting another one.


Beef rendang curry. Bok Choy and spring onions.

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Not a big fan of Thai curries generally due to the coconut cream. This one was nice.

And some chicken wings.

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Sticky date pudding.
 

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Dannyalcatraz

Schmoderator
Staff member
After attempting and failing (for a variety of reasons) to get our first taste of Puerto Rican food, today Mom & I finally got a taste of part of our heritage.


Because we were eating on the run, it was simple appetizers as a culinary introduction again. In this case, it was beef empanadas, shrimp empanadas, fried sweet plantains, and we split a pastry.

Last things first: the pastry resembled a simple glazed twist donut, but had at least as much in common with a cheese danish. Not for dessert fans who want super-sweet stuff- this had a good balance. The glaze was honey based, and the cheese filling was slightly sweet and slightly savory.

The sweet plantains were also tasty, but unlike some we’ve had from other Caribbean/Central American/South American cuisines, these were not buttered and sugared before cooking. No cinnamon, either. Instead, they let the fruit speak for itself.

Finally, the empanadas. Gotta say, these were excellent. The crust was more like I’m used to in American fruit hand pies, kinda buttery and flakey, as opposed to the ones we get at Colombian restaurants (usually a hard but tasty corn-based shell, akin to what you’d find on an American corny dog). Whoever made those crusts knows how to bake, and the fillings were first rate, too. The shrimp one had a tomato sauce, onions and other bits in there with the cocktail shrimp, and the ground beef ones were kind of like a really good meatloaf or pot roast.

(No pix, because it’s impossible to balance food in your lap and take good pix in a car.)
 


Dannyalcatraz

Schmoderator
Staff member
HOWEVER…here’s pix of the aforementioned stuff I cooked for the fam recently. Because I was cooking for 7 AND wanted leftovers, all of the cooking was big batches.

These are the red beans, just before I put them in the fridge for the evening.
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Here’s the white beans, served with some lemon pepper wings Mom wanted from Wing Stop.
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This is a really jazzed up version of taco soup. In addition to the usual ground meat and Louisiana hot sausage, I added some leftover roast beef medallions & gravy from the freezer, as well as the ribs from that roast I did just a few days before. This is one of the last three servings from that meal, with one of the ribs serving as a divider in the bowl.
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Dannyalcatraz

Schmoderator
Staff member
Would give the non seafood ones a shot.
They also made a chicken one we didn’t try. Maybe next time!

But we’re also looking at the other stuff, too. The alcapurrias look like torpedo-shaped versions of the Colombian empanadas we’re used to. Their sandwiches look like they’re hot & pressed, like cubans often are.

And I’m going to have to hit this place without Mom (because of Covid fears) so I can dine in and try the messier-looking dishes.
 

Zardnaar

Legend
They also made a chicken one we didn’t try. Maybe next time!

But we’re also looking at the other stuff, too. The alcapurrias look like torpedo-shaped versions of the Colombian empanadas we’re used to. Their sandwiches look like they’re hot & pressed, like cubans often are.

And I’m going to have to hit this place without Mom (because of Covid fears) so I can dine in and try the messier-looking dishes.

I'm not super familiar with all of the terminology but it sounded nice.
 

Dannyalcatraz

Schmoderator
Staff member
I can clarify. Just guessing…

You’d like empanadas. They’re a kind of fried or baked hand pie common all across South & Central America, and parts of the Caribbean. Most of them are half circles about 4-6” long, and about 3” across. They’re usually stuffed with savory fillings, but some can be sweet.

Corn/Corny Dogs are hot dogs on a skewer, dipped in a batter, and fried.

A Cuban sandwich is a hot sandwich typically made with ham, pulled pork, mustard, pickles, cheese and other goodies that has been pressed (flattened). The sandwic at Adobo looked like close cousins, but made with meads other than pork.
 

Zardnaar

Legend
They kind of look like fried dumplings here. I'm guessing different fillings.

We can get similar sandwich to that Cuban one here. Not overly common though.
 

Zardnaar

Legend
There's a classic dish here called "meat with chips". Kinda similar to loaded fries but you go to a Turkish place and can order meat off the kebab and it's put in top of a pile of fries.

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More of a tossed chicken salad iskander style on cut up it's with the chips on top of that.

And a variation
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It's Friday don't judge me.
 
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Zardnaar

Legend
Friends gone hiking in the mountains. On his way home via a small town that does awesome pies.

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Anything tempting Danny? I'm ordering Chicken and Chorizo, Beef and Blue cheese while the wife is ordering pumpkin, spinach and ricotta and the beef and smokey cheddar pies.
 
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Dannyalcatraz

Schmoderator
Staff member
Friends gone hiking in the mountains. On his way home via a small down that does awesome pies.

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Anything tempting Danny? I'm ordering Chicken and Chorizo, Beef and Blue cheese while the wife is ordering pumpkin, spinach and ricotta and the beef and smokey cheddar pies.
I was out to a late night snack with a buddy who hasn’t been around in almost a month. Sorry!

I’d have been sorely tempted by the beef & blue cheese (in fact, we shared an appetizer of bacon-wrapped flatiron skewers with a blue cheese dip), the brisket and pork belly as 1, 2 & 3. Spinach would have been a close 4th or higher…if it didn’t have pumpkin.

I don’t dislike pumpkin, but I’m REALLY picky about it. Mostly, I eat it in soups or dessert pies.
 

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