THE TOTALLY UNOFFICIAL AAPK COOKBOOK

[cudgee]

More goodies today. Some basic chicken thighs, well seasoned and sear skin in broiler to finish off. To temp, and juicy as heck.
Smoked pablanos, rice, chorizo, chicken I just smoked, homemade salsa, Oaxaca Mexican melting cheese, spices and bacon. Reverse seared that as well for crisp bacon.

Jerry, a belated Easter greeting, hope you had a good one. If your last few posts are any indication you most certainly did. Some fine looking fare you have posted.

[zp4ja]

Was a good day cudgee. Hope you are well my friend.
Cost of food these days it is more economical to cook at home and way better fare.
Gives me time to knock back a couple beers, play with the dogs, and be outside. No downside and a ton of wins to boot.
Hope you and yours are well.
Take care, Jerry

[cudgee]

Was a good day cudgee. Hope you are well my friend.
Cost of food these days it is more economical to cook at home and way better fare.
Gives me time to knock back a couple beers, play with the dogs, and be outside. No downside and a ton of wins to boot.
Hope you and yours are well.
Take care, Jerry

Yes my friend, i don't eat out at all anymore unless it is a special occasion. And i am appreciating my food a lot more and really enjoying my food again. The simple pleasures in life are the best.

[Eustace]

That looks vibrant, colorful and ingredients sounds pretty tasty. Great dish and ingredients from what I can see.
Can you elaborate please on the "because you are predators here" comment?
No clue what you mean by that. Maybe I took out of context but just sounds odd on a cooking thread.
Take care, Jerry

.................
Can you elaborate please on the "because you are predators here" comment?
No clue what you mean by that. Maybe I took out of context but just sounds odd on a cooking thread.
Take care, Jerry

I too am curious about the predator comment.

Ray

Jerry, Ray,
I hope that didn't sound like an insult. I meant that from what I can see, American cuisine is very much about meat. While in the Balkan and Mediterranean cuisine, vegetables are much more prevalent. I just didn't think anyone would be interested in nettle porridge.

[zp4ja]

All good Eustace. Just the word "predators " is not a good thing in any country I would assume.
I for one would have been interested to see the nettle porridge. If you noticed last dish I posted is all veggies, with chorizo, chicken, rice, etc, like the dish you posted. Granted has bacon but same animal that chorizo is made. Cheese, well we know where that comes from, healthy or not. I cook a Ratatouille that is really good, all veggies
Red meat does have benefits in moderation like anything else. Americans love red meat and all sorts of other meat that walks or flies. I have spent time in Israel and and fine with their cuisine. Many other countries as well. Argentina where I have worked as well would be your worst nightmare. Red meat and copius amounts of it at one sitting. 2 pound steak at 9 or 10 at night, the norm. Think meat sweats...
80% or more of what I cook is shared outside my family. Just my thing. Do something nice for someone everyday!

You didn't insult me. Just couldn't understand context and syntax of the comment.

All good friend! Keep on cooking.

Jerry

[cudgee]

All good Eustace. Just the word "predators " is not a good thing in any country I would assume.
I for one would have been interested to see the nettle porridge. If you noticed last dish I posted is all veggies, with chorizo, chicken, rice, etc, like the dish you posted. Granted has bacon but same animal that chorizo is made. Cheese, well we know where that comes from, healthy or not. I cook a Ratatouille that is really good, all veggies
Red meat does have benefits in moderation like anything else. Americans love red meat and all sorts of other meat that walks or flies. I have spent time in Israel and and fine with their cuisine. Many other countries as well. Argentina where I have worked as well would be your worst nightmare. Red meat and copius amounts of it at one sitting. 2 pound steak at 9 or 10 at night, the norm. Think meat sweats...
80% or more of what I cook is shared outside my family. Just my thing. Do something nice for someone everyday!

You didn't insult me. Just couldn't understand context and syntax of the comment.

All good friend! Keep on cooking.

Jerry

Jerry, my Mother used to say " If you can do something good or nice for somebody, you do it for one reason, - Because it's the right thing to do " Exactly the same as your sentiments.

[Eustace]

I for one would have been interested to see the nettle porridge.

On Sunday I will go fishing, pick young nettles and present the recipe step by step.
In the spring, nettles and dock have been often used for cooking in Bulgaria since ancient times. They are cooked in soup, risotto or porridge. Do you actually use these plants at all?

[zp4ja]

We have stinging nettles in the West but not in Northern Nevada, USA where I am living.

[zp4ja]

This today. Pork jowl bacon burnt ends.

Basically pig face bacon. Never heard of it before.

Sounds tasty and unhealthy. Oh well, will concentrate on former attribute. Sweeter taste from what I am told.

Made pork belly burnt ends before. Phenomenal. Great appetizer on a toothpick.

Jerry

[cudgee]

This today. Pork jowl bacon burnt ends.

Basically pig face bacon. Never heard of it before.

Sounds tasty and unhealthy. Oh well, will concentrate on former attribute. Sweeter taste from what I am told.

Made pork belly burnt ends before. Phenomenal. Great appetizer on a toothpick.

Jerry

I don't know if that would be unhealthy, or not as unhealthy as they would have us believe. Humans would have been eating pig face bacon for thousands of years. Humans used to eat the whole animal from nose to tail and nothing was wasted, fat from around the face was considered a luxury along with the tongue. Most Asian cultures revered these parts of the animal, the best meal i have ever eaten in a restaurant was slowly braised Ox Cheek, never had anything like it before or since. So enjoy this luxury and we want a full review.

[zp4ja]

I hear you cudgee my friend! I agree 100%.
I learned that as I recall from a rabbit farmer whom had about 20 thousand rabbits and human history as you stated, nothing without purpose or wasted.
The rabbit brains as I recall or some other bunny part were sent to France for use as a culture dish medium, in regards to scientific research/ petrie dish use, not cuisine. Meat, fur, even rabbits feet, for good luck they say.
Head to tail as you stated.

Fat is huge part of human survival diet in moderation, was my point. I mistated that. Fat is human fuel. Most folks think it is bad, but it is necessary to survive, however they wish to PC twist it.

Have eaten halibut cheek, best fish I have ever eaten. Lots of other 4 legged head meat. Delicious.

Anyway, bacon jowl burnt ends. Trimmed some fat to render down later for other meat slather. Plenty of fat still on it.

Smoked at 165 for 5 hours prior to oven and sauces, etc. Smoked as slabs with Oak pellets.

Butter, Franks Hot Sauce, ton of crushed garlic, Stubbs Spicy BBQ Sauce, one 12 ounce Modelo Especial, spices. Holy Cow seasoning. Oven for 4 hours at 350.

Tastes phenomenal.

Jerry

[cudgee]

I hear you cudgee my friend! I agree 100%.
I learned that as I recall from a rabbit farmer whom had about 20 thousand rabbits and human history as you stated, nothing without purpose or wasted.
The rabbit brains as I recall or some other bunny part were sent to France for use as a culture dish medium, in regards to scientific research/ petrie dish use, not cuisine. Meat, fur, even rabbits feet, for good luck they say.
Head to tail as you stated.

Fat is huge part of human survival diet in moderation, was my point. I mistated that. Fat is human fuel. Most folks think it is bad, but it is necessary to survive, however they wish to PC twist it.

Have eaten halibut cheek, best fish I have ever eaten. Lots of other 4 legged head meat. Delicious.

Anyway, bacon jowl burnt ends. Trimmed some fat to render down later for other meat slather. Plenty of fat still on it.

Smoked at 165 for 5 hours prior to oven and sauces, etc. Smoked as slabs with Oak pellets.

Butter, Franks Hot Sauce, ton of crushed garlic, Stubbs Spicy BBQ Sauce, one 12 ounce Modelo Especial, spices. Holy Cow seasoning. Oven for 4 hours at 350.

Tastes phenomenal.

Jerry

Tastes phenomenal looks a massive understatement, i can taste it from here.

Sure beats my curried chicken i just had for dinner.

[royal0014]

Butter, Franks Hot Sauce, ton of crushed garlic, Stubbs Spicy BBQ Sauce, ..... , spices. Holy Cow seasoning.

jeez louise how would you know what the meat actually tastes like !?!?!?!

[zp4ja]

You edited my quote to exclude an integral ingredient Chris.

One 12 ounce Modelo Especial.

Interesting.

[zp4ja]

cudgee, that chicken looks pretty darn tasty to me.

Been cooking more chicken lately. So many ways it can be prepared. All delicious. Gonna make Smoked Bacon Wrapped Chicken Cordon Bleu today. Maybe some smoked mac and cheese and some homemade salsa.

Smoking some grub, hanging outside with the dogs, a few beers. Ingredients for a great day. That's the plan.

Take care my Friend. Jerry

[zp4ja]

Well, there is always tomorrow for the chicken and salsa. Phone with good friends, dogs, sunshine and suds.
Did make the smoked mac though.
Makes a ton of mac. Good stuff.
Jerry

[cudgee]

Well, there is always tomorrow for the chicken and salsa. Phone with good friends, dogs, sunshine and suds.
Did make the smoked mac though.
Makes a ton of mac. Good stuff.
Jerry

Good to see the Cast Iron skillet getting a workout.

[zp4ja]

Love cast iron cudgee. Use it often.

Someone may be about to commit one of the Seven Deadly Sins, I think. I think this is borderline or meets the threshold of gluttony. Is 5 thick pieces of bacon, about 1/2# for one smoked Cordon Bleu Stuffed Chicken Breast too much?
Asking for a friend. Want to offer guidance/ pennance as it seems over the top to me.
Please advise.
Jerry

[cudgee]

Love cast iron cudgee. Use it often.

Someone may be about to commit one of the Seven Deadly Sins, I think. I think this is borderline or meets the threshold of gluttony. Is 5 thick pieces of bacon, about 1/2# for one smoked Cordon Bleu Stuffed Chicken Breast too much?
Asking for a friend. Want to offer guidance/ pennance as it seems over the top to me.
Please advise.
Jerry

Tell your friend never.

[zp4ja]

Thanks for clearing that up my Friend. My thoughts as well.
He thanks you for your input on this.
He sent me this and I question the sin thing again.
He made homemade salsa too. Definitely a room downstairs reserved with free endless skiing on a very warm lake.
Just saying.

For scale, pictured with a 5 inch CASE XX 6265 Hunter.

Jerry

[zp4ja]

Reverse sear smoked tri tip.

Tasty.

Pork ribs going on later or tomorrow. No 321 method used. Prefer it that way.

[treefarmer]

Jerry, you always knock it out of the park! Everything looks so delicious and that old Case 6265 shows where your heart is.
Treefarmer

[zp4ja]

Thanks Phillip. I have several 65 Hunters from the XX era that are my EDCs and kitchen knife for that meal preparation and eating.
I use some others for various tasks but if I am in need of a large, extremely sharp blade, the Hunter skinner blade gets the call.

Take care my friend. Jerry

[zp4ja]

Hope you all are well.

Been busy cooking last couple weeks. Love sharing the bounty. Do something nice for someone everyday! Other goodies I cooked that are not shown but...

Pic 1- Poor Man's Burnt Ends. Made with chuck roast instead of brisket.

Pic 2- Pork Jowl Bacon Burnt Ends. Amazingly sweeter taste than pork belly. Pig face bacon burnt ends, as I call it.

The pork cheek is the best cook of best cut on the Beast. In my opinion.

Third pic and subsequent pics, my first try at homemade horseradish. Will remove paint from your car.

Horseradish root, garlic, habanero, jalapeño, dried Mexican Chiles, a small amount of water, white vinegar, and salt. Came out slightly chunky and way different from store bought. Likely not to buy store bought again. Super easy to make. I am going to plant the root bulb in the garden.

Delicious!

[Eustace]

Third pic and subsequent pics, my first try at homemade horseradish. Will remove paint from your car.

Horseradish root, garlic, habanero, jalapeño, dried Mexican Chiles, a small amount of water, white vinegar, and salt. Came out slightly chunky and way different from store bought. Likely not to buy store bought again. Super easy to make. I am going to plant the root bulb in the garden.

Delicious!

This is interesting. And in what dishes do you use it?

Pesto - wild garlic (bear onion), parsley, basil, fennel, walnuts, olive oil, cheese, salt.