Cooking Rut

Focker

Ladeback69 said:

lousubcap said:

@Ladeback69 -  care to share any insider tips from the event?  Realize the menu was a standard Q fare but the approaches had to spread across the board.  

This year it was at the Kansas Speedway and for the teams it was awesome for getting into the infield and my BIL's location was less then 2 minutes from the turn in location.  This year Smithfield was a major sponsor and SRF was as well.  They had representatives from both to help hand out awards.  I was there for the party's on Friday night and on Sunday for the open competition.  Friday night was a lot of fun and the weather was fantastic, mid 70's with a nice breeze.  It was a little cooler for the open comp, it didn't really get to 60, but wasn't as bad as last year.  There were 557 competitors, my BIL finished 332.  He wasn't to happy.  He did better last year, but there is some really tough competition.  The team that took it all was Iowa's Smokin D's.  They killed it and it was easy to figure out they were the winner.  They had teams from over 50 states and 11 different country's.  A team from Ireland was sitting behind us at the awards ceremony.  They were a hoot to listen to.  I asked them if they prefer Jameson or Dewar's whiskey and they all said Jameson very fast.  One said he only uses Dewar's to polish his boots.  We believed it was a hit a the race track.  Apparently the AR is moving to Kansas on a permanent biases soon.  They are going to build a new 160 million dollar facility to do it all.  People aren't happy about it, but the Mayor of KCMO doesn't seem to care.  That part isn't great, but they need a new place.

Is there anything in particular you want to know about? 

Man Smokey Ds is just slaying it out there.  Need to stop in their restaurant one of these times.  

Problem is, my buddy Nick at Berkwood Farms is in that neck of the woods.  And Bass Pro.  And Grazianos Italian Grocery.  And Fongs.  And Red Rosa.  And Peace Tree Blonde Fatale.  The wad gets blown pretty quick in DSM.

lousubcap

@Ladeback69 - thanks for the write-up.  Sounds like it was quite entertaining along with the great atmosphere.  Regarding anything in particular, not that I can think of-just wondered if something well-off the "routine" track may have caught your attention.  

bgebrent

johnmitchell said:

Sometimes I just boil a pot of water!!!!

Hot water is my go to.  I'm always worried whether or not the egg gets hot enough. Seriously!

tarheelmatt

I'm in one now too. I'll eventually get out of it, but it takes a while. I have been cooking, just not anything worthy of even taking a picture of. 

Ozzie_Isaac

I haven't disappeared, been reading this thread.  Thanks for all the ideas.  You guys are right, time to hit the books .... well Craftsy Videos.

Mattman3969

Get the wok out.  That is a good way to break up the normal day to day cooks.  Very easy to do on a weeknight.  

For all you people that say you are starving because your wife wants to get healthy check out skinnytaste.com.  The recipes are awesome and very easily adapted to the egg.  I've use this site on a regular basis. If you stick to it you'll drop lbs and not starve.  

Ozzie_Isaac

Focker said:

The change in seasons, helps me out, you need to move back to IL. 

New toys help too.  Scored a deep dish baker and cloche for 12 bucks.  Looking forward to trying that in my oven, and egg this winter.

Doing venison lasagna for Thanksgiving in my dad's oven.  

There's an Indian cookbook on my radar that cali referenced some time back.

No way!  Just got out of the state!  Weather is just getting to sock weather here.  sandals with socks

Little Steven

Ozzie_Isaac said:

I'm in a bit of a cooking rut.  What do you folks cook when you feel bored with same old stuff?

Pick a country and cook an ethnic dish

Dredger

I'm kinda there too. Just how many pictures of steak in a CI skillet or spinning chickens on the egg can you post? Now that the weather is turning cooler, I will start putting together building blocks for soups and stews and freezing them in recipe size portions. For instance, in cool weather, I always have pinto beans, navy beans, great northern beans, and black beans pre-cooked and ready to thaw and add to other ingredients to make soups and stews that can be cooked on the egg or stove. Saves time. +2 on Craftsy and ethnic cookbooks for inspiration.

JMCXL

Fish Tacos with Mango Salsa is a good one

Acn

fishlessman said:

theres always the book store, last time there i bought a thai cooking book and one for simple french bistro. the thai book was an eye opener

I use the library for this.  I can't remember the last cookbook I bought that I hadn't read and/or cooked from before purchase.

gmac

Egg has been vacuumed out for pizza tonight and I'm gonna do ribs tomorrow. Pedestrian I know but I also got a turkey out to thaw, they were on sale after Thanksgiving and I have an idea for a sage and dried cranberry turkey sausage I want to try. 
That should help wth the rut. Plus today is gorgeous here. 15 degrees C and sunny. Beauty day for November. That helps a lot. 

Legume

Ladeback69 said: said:

A team from Ireland was sitting behind us at the awards ceremony.  They were a hoot to listen to.  I asked them if they prefer Jameson or Dewar's whiskey and they all said Jameson very fast.  One said he only uses Dewar's to polish his boots.

Funny response, but it could be because you asked him if he likes a Scotch better than an Irish whiskey.

Ima_good_egg

You got a recipe for that sausage?  I love those flavors this time of yr and might give it a go.

Ozzie_Isaac

Inspiration . ..



Decided to try Beef Pho, using Egg to roast the veggies for the stock.

Ozzie_Isaac

My patio is a mess, but using the Induction burner outside.  Nice night outside, plus no cooking marrow smell inside

blind99

Did this tonight: http://www.foodandwine.com/recipes/flatiron-steak-salad-thai-dressing

it was outstanding. The dressing is fantastic. 

HeavyG

Ozzie_Isaac said:

Inspiration . ..



Decided to try Beef Pho, using Egg to roast the veggies for the stock.

Whatta coinkadink - me and my wife had pho for dinner. Pho tai for me and pho bo vien for her.

We "cheated" tho and just walked around the block to the pho restaurant.

Looking forward to your results!

Ozzie_Isaac

I'm going with interesting.  Enough Sirachi and plum sauce and it was ok.  To much star anise, I even took out 2/3 of what it called for and removed the fennel.

blasting

Ozzie_Isaac said:

My patio is a mess, but using the Induction burner outside.  Nice night outside, plus no cooking marrow smell inside

Looks like you could use some counterspace at the new abode.

As to the rut... it seems I always have more things to try than time to try them.  I've got a ravioli mould and tortilla press that have not been tried yet.  Then there are the dozen plus cookbooks that I haven't gotten to yet.  Then there are all the bookmarked threads I've been meaning to try and copy.

gmac

Ima_good_egg said:

You got a recipe for that sausage?  I love those flavors this time of yr and might give it a go.

@Ima_good_egg as soon as I come up with a recipe I will let you know.

saluki2007

paqman

👍