What's cookin' boys?

[drygulch]

Tried something different today. Smoked stuffed mushrooms.

How'd those mushrooms turn out? Got me intrigued...

 

[johnjk]

Pretty good. The mushroom adsorbs the smoke well. I used Hickory this time. Will try apple or pecan when I make them for a party on Sunday. They were on for 25 minutes at 325F.

 

[RCW]

This is “What’s Cookin’ Gals”…..

Probably posted something similar before.

For years the Mrs. does a Thanksgiving pie sale among her coworkers and others.

Dedicates all proceeds to a community project. Last year was “Shopping with the Sheriff” in honor of a friend who started the program here while he was a Deputy and passed in 2023.

I think she has 73 in the works this year. Every one is done by hand individually.

She makes really good pies. They’ve been part of a lot of Thanksgiving Dinners over the years.

 

[BBFarmer]

This is “What’s Cookin’ Gals”…..

Probably posted something similar before.

For years the Mrs. does a Thanksgiving pie sale among her coworkers and others.

Dedicates all proceeds to a community project. Last year was “Shopping with the Sheriff” in honor of a friend who started the program here while he was a Deputy and passed in 2023.

I think she has 73 in the works this year. Every one is done by hand individually.

She makes really good pies. They’ve been part of a lot of Thanksgiving Dinners over the years.

View attachment 142519

Wow, that's impressive.

I'm somewhat of a baker. Make all my youngins their own cakes every year, plue various other desserts.

Check out my 7th attempt at a blueberry pie, googled how to lattice and everything lol.

 

[Magicman]

A Pecan Pie for the freezer to be thawed out for Thanksgiving.

 

[Siesta Sundance]

Happy Friyay Y'all!

 

[RCW]

Got some beef stew in the works…..

Beef was raised a few miles from here.

 

[Moose7060]

Got some beef stew in the works…..

Beef was raised a few miles from here.

View attachment 142873

Looks great! Homemade biscuits would go fantastic with that.

 

[johnjk]

Got some beef stew in the works…..

Beef was raised a few miles from here.

View attachment 142873

Absolute nothing like getting your meats direct from the farm.

 

[RCW]

When the time comes, I’ll thicken the stew with a little roux.

Roux is just a fat and flour. I use margarine, butter, olive oil, bacon fat. Whatever’s handy.

Keep some in the freezer all the time. Usually just butter or margarine.

 

[RCW]

Looks great! Homemade biscuits would go fantastic with that.

@Moose7060 - here’s a buttermilk biscuit recipe for you:


66 cups of flour
32 ounces baking powder
4.5 ounces salt
Handful of sugar

30 eggs
6 +/- quart bttermilk
5 pounds shortening

Makes a lot…..but I still remember that recipe from 40+ years ago.

I made almost a million of them. Cut them about 3/4” thick and baked close together. Were almost 3” high and really tender.

 

[Moose7060]

@Moose7060 - here’s a buttermilk biscuit recipe for you:


66 cups of flour
32 ounces baking powder
4.5 ounces salt
Handful of sugar

30 eggs
6 +/- quart bttermilk
5 pounds shortening

Makes a lot…..but I still remember that recipe from 40+ years ago.

I made almost a million of them. Cut them about 3/4” thick and baked close together. Were almost 3” high and really tender.

Thank you. I cut and pasted it for old what's her name.

 

[johnjk]

Main event time. Had to fire up the BGE to fit them this time. Using Pecan chunks. Stay tuned

 

[RCW]

Got some beef stew in the works…..

Beef was raised a few miles from here.

View attachment 142873

Done.

 

[johnjk]

Main event time. Had to fire up the BGE to fit them this time. Using Pecan chunks. Stay tuned View attachment 142924 View attachment 142925 View attachment 142926

These turned out great. Pecan is the right wood for mushrooms.

 

[RCW]

Thank you. I cut and pasted it for old what's her name.

She might need a bigger mixer…..

 

[RCW]

This is “What’s Cookin’ Gals”…..

Probably posted something similar before.

For years the Mrs. does a Thanksgiving pie sale among her coworkers and others.

Dedicates all proceeds to a community project. Last year was “Shopping with the Sheriff” in honor of a friend who started the program here while he was a Deputy and passed in 2023.

I think she has 73 in the works this year. Every one is done by hand individually.

She makes really good pies. They’ve been part of a lot of Thanksgiving Dinners over the years.

View attachment 142519

Quoting my own post, but just a follow up.

There’s pies everywhere around here. Just a sampling.

I think she’s at 100 or very close.

 

[BBFarmer]

Quoting my own post, but just a follow up.

There’s pies everywhere around here. Just a sampling.

I think she’s at 100 or very close.

View attachment 142979

As an amateur/dad chef, I'm totally drooling over that range.....and what little bit of your kitchen I can see.

Very nice sir.

trying to get a blueberry ready

Did an apple the night before last.....Threw some of that Yarnells down for effect lol

 

[RCW]

As an amateur/dad chef, I'm totally drooling over that range.....and what little bit of your kitchen I can see.

Very nice sir.

trying to get a blueberry ready
View attachment 143066
Did an apple the night before last.....Threw some of that Yarnells down for effect lol
View attachment 143067

@BBFarmer - appreciate your mention of the kitchen. Did it 15 years ago. Small but gets the job done.

Rangetop is Viking commercial style with matching hood.

Double convection ovens are Frigidaire Professional. I think they’ve been bought by Whirlpool since. Most is Whirlpool now regardless of badging. There are some exceptions (e.g., GE, Bosch, Samsung).

Countertop is just plain old Formica.

Gotta stuff a small Kitchenaid mixer in the corner.

Cabinets cherry, floor maple. No stain. Go well with natural oak flooring downstairs and hickory table.

Excuse some dirt and disorganization. Kitchen has been well-used lately. She’s up to 113 pies for her annual sale.

 

[RCW]

@BBFarmer - appreciate your mention of the kitchen. Did it 15 years ago. Small but gets the job done.

Rangetop is Viking commercial style with matching hood.

Double convection ovens are Frigidaire Professional. I think they’ve been bought by Whirlpool since. Most is Whirlpool now regardless of badging. There are some exceptions (e.g., GE, Bosch, Samsung).

Countertop is just plain old Formica.

Gotta stuff a small Kitchenaid mixer in the corner.

Cabinets cherry, floor maple. No stain. Go well with natural oak flooring downstairs and hickory table.

Excuse some dirt and disorganization. Kitchen has been well-used lately. She’s up to 113 pies for her annual sale.

View attachment 143076

View attachment 143077

I was a commercial cook years ago and she’s obviously an accomplished baker.

Viking top/hood, and double convections were important to us. I did a lot of demolition and other preparatory work to pay for the upgrades

As a Forester by education, I like North American hardwoods in their natural colors without stains.

Our maple kitchen floor has taken a beating. Lot are scratches from dogs, but there’s some shallow dings and gouges caused by our kids’ toys or the random bowl or pans getting dropped.

A relative once asked “how did your floor get ruined?!?!”

I explained that those marks in the floor didn’t ruin it at all.

Those are as Memories and Character…..

Hindsight, I might have done a hickory floor. Hickory is much harder than maple and often has a lot more color variation.

I still like the Memories and Character…….