how hard is that with "RV Cooking"? I.e., not a complete PITA for prep and cleanup.

ChoppinDs40 said:

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how hard is that with "RV Cooking"? I.e., not a complete PITA for prep and cleanup.

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Obviously I'm outside and I'm using a 2 burner Blackstone.

The rice was made and bagged before we left. The veggies were frozen peas and carrots out of a bag. Shrimp was HEB frozen peeled and deveined. We defrosted it in water. I chopped some green scallion and forked a couple of eggs in the RV. That was the only prep inside . Everything was cooked on the griddle, rice in butter, then veggies, then scrambled eggs. All pushed to side and a quick cook on the shrimp. Every stage got some soy, S&P. Finished with a little sesame oil.

Other than its 90* and no air moving, it was all outside. And tasty.

The sake was a gifted bottle from our favorite Asian fusion place. They screwed something up last time and made a generous make up.

Smoked/braised beef cheek tacos and margaritas. Go spurs go!

Looks good. You prepare tomatoes concasse?

Not for this. I put them on a box grater

Fried Walleye. That fish is ambrosia.

GAC06 said:

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Pork dumpling "lasagna"

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Is this your own recipe or something you found elsewhere?

Apparently it was a "viral" recipe and admittedly that's how I came across it. This is the recipe I mostly followed

GAC06 said:

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Apparently it was a "viral" recipe and admittedly that's how I came across it. This is the recipe I mostly followed

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Gotcha.

I mostly ask because it sounds like the type of 'happy accident' recipe I'd make after completely botching the dumplings, rage quitting, then making 'lasagna' with the sheets because I'm still hungry, dammit.

I can see that. The Asian lady I posted didn't seem sold on the ease of skipping dumplings but I liked how easy it was.

May try it again and sear them gyoza style

Backyard Gator said:

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GAC06 said:

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Apparently it was a "viral" recipe and admittedly that's how I came across it. This is the recipe I mostly followed

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Gotcha.

I mostly ask because it sounds like the type of 'happy accident' recipe I'd make after completely botching the dumplings, rage quitting, then making 'lasagna' with the sheets because I'm still hungry, dammit.

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Are we related?

HTownAg98 said:

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Ceviche tostadas with salsa macha verde.

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homemade tortillas?

Wonton soup and Chinese stir-fry with eggs and tomatoes.

Had some pears in my fridge I didn't want to go bad, so made this pears/ham/ricotta pizza for 'breakfast'. Probably should've used the ricotta as the base so the pears are featured a little more.

Kabab Koobideh with tomato onion salad.
https://cooking.nytimes.com/recipes/1025387-kabab-koobideh?unlocked_article_code=1.v1A.HIfx.8WmXvvnswH0p&smid=ck-recipe-iOS-share
https://plantbasedfolk.com/tomato-and-onion-salad/#recipe

HTownAg98 said:

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Orecchiette with cherry tomatoes and white beans. Will be making this again. Hopefully a free link. https://cooking.nytimes.com/recipes/1024062-roasted-white-bean-and-tomato-pasta?unlocked_article_code=1.rlA.PqDL.7yd7XiRS0R1U&smid=ck-recipe-iOS-share

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Made this for dinner tonight. It was really good; thanks for sharing.

Made up three different curing brines yesterday and cooled them down overnight in a fridge in the shop. Put a 3 lb piece of trimmed brisket in each of 2 of them and a 6lb fairly lean boneless pork shoulder in the 3rd and then back in the fridge. Come Sunday I'll be making corned beef out of one of the pieces of brisket and pastrami out of the other. Then on Tuesday a ham from the pork. Going to slice them up for sammich meat. Good stuff Maynard

If you're going to be doing more meat curing and you have a vacuum sealer, it's a good idea switch to equalization cures. They take up less space in the fridge, and there's no guesswork in how much salt to use, since everything is by weight. You can't over or under cure something that way.

Also, that pork shoulder may not be cured all the way, depending on the shape, in five days.

HTownAg98 said:

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If you're going to be doing more meat curing and you have a vacuum sealer, it's a good idea switch to equalization cures. They take up less space in the fridge, and there's no guesswork in how much salt to use, since everything is by weight. You can't over or under cure something that way.

Also, that pork shoulder may not be cured all the way, depending on the shape, in five days.

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Shoulder is about 6 lbs and is about 3.5 inches thick so it'll be close