OT - What are you doing right now?

SSQUAL612

Enjoying a bourbon while Egg comes to temp for 30 20 10 wings. 

lousubcap

@northGAcock - Great pie right there.  That is a serious beer drinking banquet-even if you do prefer wine  

nolaegghead

HeavyG said:

Is your shop in an old Quonset hut?

@HeavyG Yep.  Used to be a drive through car wash.

northGAcock

lousubcap said:

@northGAcock - Great pie right there.  That is a serious beer drinking banquet-even if you do prefer wine  

Actually having a little Tito’s and Ruby Red Grapefruit tonight? Not a pizza drink ....... really, a poor pairing. You see we were helping out a school fund raiser with a grapefruit Big Box of them. Keep it between us though....I like drinking @YukonRon s wine. 

SciAggie

@johnnyp Nice!

Sea2Ski

northGAcock said:

Made a deep dish pizza.......

That does look fantastic!  You really have this pizza thing down to a science @northGAcock

CPFC1905

Reminiscing about last nights 1 kg Cote de beouf at Smith & Wollensky

Eoin

Put a couple of pieces of pork on the XL this morning.

Eoin

@SciAggie Cornish Pasties are made in Cornwall, otherwise they are just pasties. Of course, you can make the same thing outside Cornwall. They do look remarkably similar to your Empanadas. No chilli heat in a traditional pasty, plenty of black pepper though.

Recipe here: http://www.cornishpastyassociation.co.uk/about-the-pasty/make-your-own-genuine-cornish-pasty/

The best pasties here: http://www.cornishpasty.com

SciAggie

@Eoin Thanks! I Googled them yesterday -they do appear to be about the same thing. 

Eoin

SciAggie said:

@Eoin Thanks! I Googled them yesterday -they do appear to be about the same thing. 

@SciAggie what filling goes in an Empanada?

SciAggie

@Eoin Here’s a link to traditional ways to make empanadas - https://www.laylita.com/recipes/all-about-empanadas/
When I make them I tend to make it up as I go along. The last ones I made were stuffed with shredded chicken, green chilis (mild), cream cheese, and pepper jack cheese. When I have leftover steak I’ll chop that up, add sauted onion and garlic, some sort of pepper (bell pepper, anaheim, etc) and cheese. I may throw in a bit of choped olive and hard boiled egg. 
The Cornish Pasty Association link is great. Thanks again. 

Edit: I found this link about the history of the empanada https://vamospanish.com/the-story-of-argentine-empanada/
I strongly suspect that the Cornish pasty may be the ancestor of the empanada. It certainly appears that emanadas have a European ancestry. 

Focker

northGAcock said:

Made a deep dish pizza with Italian Sausage made from last weeks makings with @Sea2Ski . Was outstanding if I say so myself. 

A classic Chicago Style as passed to me by @Carolina Q a while back....less some fresh Basil. Always a treat. 

Nice lookin' pie, comfort food at its finest.

Eoin

SciAggie said:

@Eoin Here’s a link to traditional ways to make empanadas - https://www.laylita.com/recipes/all-about-empanadas/
When I make them I tend to make it up as I go along. The last ones I made were stuffed with shredded chicken, green chilis (mild), cream cheese, and pepper jack cheese. When I have leftover steak I’ll chop that up, add sauted onion and garlic, some sort of pepper (bell pepper, anaheim, etc) and cheese. I may throw in a bit of choped olive and hard boiled egg. 
The Cornish Pasty Association link is great. Thanks again. 

Edit: I found this link about the history of the empanada https://vamospanish.com/the-story-of-argentine-empanada/
I strongly suspect that the Cornish pasty may be the ancestor of the empanada. It certainly appears that emanadas have a European ancestry. 

Thanks @SciAggie

Cornwall had a large metals mining industry that really took off early in the industrial revolution with steam driven water pumps to allow deeper mines. Plentiful coal was available from South Wales, just a short distance sea by sea.

When overseas mines came into production later in the 19th century, the hard to extract Cornish deposits became uncompetitive and a lot of the skilled miners dispersed around the UK (for the then booming coal industry) and around the world. It would not be surprising for Cornish miners to have made it to Mexico and brought their food culture with them.

Eoin

Added a chicken to the XL, might as well use the space.

Sea2Ski

Setting up a table at a wedding show for my wife's business. 300+ newly engaged chicks (and their entourages) expected to attend. Once it starts, I will have to talk to about half of them.  Ugh....

johnnyp

Beef ribs on

lousubcap

@Sea2Ski - my advice to you, "Start drinking heavily."  Hopefully you survive the high-pitched noise w/o any hearing loss  

SciAggie

Wood fired biscuits. Using residual heat from last night. 

Jeremiah

@Sea2Ski just start off by telling them that "Last weekend an old deadhead came to visit, one that you met on an online forum, and y'all stuffed sausage all weekend." 

Sea2Ski

Jeremiah said:

@Sea2Ski just start off by telling them that "Last weekend an old deadhead came to visit, one that you met on an online forum, and y'all stuffed sausage all weekend." 

This is funny as hell.  I might need to use this.   Once in a while we get one  that just lingers and lingers...  if I say that they may want to move on....

northGAcock

Sea2Ski said:

Jeremiah said:

@Sea2Ski just start off by telling them that "Last weekend an old deadhead came to visit, one that you met on an online forum, and y'all stuffed sausage all weekend." 

This is funny as hell.  I might need to use this.   Once in a while we get one  that just lingers and lingers...  if I say that they may want to move on....

We listened to Dylan for the record! 

DoubleEgger

Sea2Ski said:

Setting up a table at a wedding show for my wife's business. 300+ newly engaged chicks (and their entourages) expected to attend. Once it starts, I will have to talk to about half of them.  Ugh....

Take a flask with you. 

lousubcap

Wondering the date/time the first person gets in line for Franklins reopening Tuesday.  

Eoin

Finished these off. Pulled one for us and one for a friend as a gift (just took it round).

nolaegghead

Eoin said:

SciAggie said:

@Eoin Here’s a link to traditional ways to make empanadas - https://www.laylita.com/recipes/all-about-empanadas/
When I make them I tend to make it up as I go along. The last ones I made were stuffed with shredded chicken, green chilis (mild), cream cheese, and pepper jack cheese. When I have leftover steak I’ll chop that up, add sauted onion and garlic, some sort of pepper (bell pepper, anaheim, etc) and cheese. I may throw in a bit of choped olive and hard boiled egg. 
The Cornish Pasty Association link is great. Thanks again. 

Edit: I found this link about the history of the empanada https://vamospanish.com/the-story-of-argentine-empanada/
I strongly suspect that the Cornish pasty may be the ancestor of the empanada. It certainly appears that emanadas have a European ancestry. 

Thanks @SciAggie

Cornwall had a large metals mining industry that really took off early in the industrial revolution with steam driven water pumps to allow deeper mines. Plentiful coal was available from South Wales, just a short distance sea by sea.

When overseas mines came into production later in the 19th century, the hard to extract Cornish deposits became uncompetitive and a lot of the skilled miners dispersed around the UK (for the then booming coal industry) and around the world. It would not be surprising for Cornish miners to have made it to Mexico and brought their food culture with them.

Empanada's can be traced back to Spain in a 1520's cookbook.

SciAggie

@nolaegghead You are an endless fountain of information. 

NCSmoky

Giving these guys a bath before dinner

blasting

@NCSmoky

That's a nice look chunk of protein.  Curious, why are you clipping the food saver bag to the container?  

NCSmoky

blasting said:

@NCSmoky

That's a nice look chunk of protein.  Curious, why are you clipping the food saver bag to the container?  

To keep it down in the water. Sometimes they want to float.