Cookin again

[Zardnaar]

Looks good the cheese looks like hummus.

 

[Dannyalcatraz]

Looks good the cheese looks like hummus.

The picture isn’t great because you’re probably seeing the buttered pita as resembling hummus. The cheese is actually under the prosciutto.

 

[Zardnaar]

The picture isn’t great because you’re probably seeing the buttered pita as resembling hummus. The cheese is actually under the prosciutto.

Oops my bad. I'll blame the French.

 

[Dannyalcatraz]

https://i.*****.com/LqhZYeA.jpg

This is my first time cooking baked potatoes, as part of making dinner for Father’s Day. Got a trio of russets and perforated them, coated them with EVOO, and covered them with a generous coating of salt and black pepper. Did ‘em at 425degF for 50 minutes…but they weren’t quite done. Put them in another 10 minutes or so. Don’t know, because I forgot to set my timer.

Complicating things: the thermometer I was checking doneness with seemed…off. So I tried another one, only to realize belatedly that it didn’t read high enough. The THIRD one read accurately, and I took them out if the oven for good.

Plated the split potatoes with butter, shredded parrano cheese. green onions, and sour cream.

Results: the skin was halfway to being crispy, and was nicely salted. It might have had a bit more black pepper than some would like. But it was fine by me. Interior texture was soft with enough retained firmness to avoid being mushy.

Next time, I’ll use a coarser salt, and I’ll DEFINITELY set my timer. Oh yeah, I’ll be improving my thermometer game before then, too.

 

[prabe]

Oh yeah, I’ll be improving my thermometer game before then, too.

ThermoWorks is A) discontinuing their Mk4 ThermoPen and B) going to be announcing what I presume is going to be its replacement within the next couple weeks. So, you might be able to grab the outgoing (which is an excellent piece of kit) cheaply, or you might want to wait to see the shiny new.

Just a FYI.

Also, the best place to get ThermoWorks' products is from their store: Professional Thermometers from the Temperature Experts | ThermoWorks

 

[The Green Hermit]

We're barbecuing steaks tonight, along with baked potatoes and a nice salad.

 

[Zardnaar]

https://i.*****.com/LqhZYeA.jpg

This is my first time cooking baked potatoes, as part of making dinner for Father’s Day. Got a trio of russets and perforated them, coated them with EVOO, and covered them with a generous coating of salt and black pepper. Did ‘em at 425degF for 50 minutes…but they weren’t quite done. Put them in another 10 minutes or so. Don’t know, because I forgot to set my timer.

Complicating things: the thermometer I was checking doneness with seemed…off. So I tried another one, only to realize belatedly that it didn’t read high enough. The THIRD one read accurately, and I took them out if the oven for good.

Plated the split potatoes with butter, shredded parrano cheese. green onions, and sour cream.

Results: the skin was halfway to being crispy, and was nicely salted. It might have had a bit more black pepper than some would like. But it was fine by me. Interior texture was soft with enough retained firmness to avoid being mushy.

Next time, I’ll use a coarser salt, and I’ll DEFINITELY set my timer. Oh yeah, I’ll be improving my thermometer game before then, too.

What is EVOO?

 

[Dannyalcatraz]

What is EVOO?

Extra
Virgin
Olive
Oil.

 

[Zardnaar]

Extra
Virgin
Olive
Oil.

Derp we use that all the time.

Made a chicken burger tonight with the jalapeno poppers. Nothing to different but I put the smoked cheese on the patties in the air fryer.

Not what I really wanted was gonna skip dinner or have a liquid one (water not booze). Didn't do much prep work tonight mostly my wife as stomach wasn't feeling so good.

 

[Dannyalcatraz]

Took some of the leftovers from Sunday and Re-imagined them.