Food & Spirits
Sponsored by

What's cooking?

69,771 Views | 519 Replies | Last: 8 hrs ago by ValleyRatAg
Max06
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
7:06p, 2/7/26
AG
Experimenting with nulti-grain sourdough crackers. Quinoa, millett, buckwheat, flax, chia, sunflower, sesame, and caraway with some SDS, discard, little WW flour, little AP flour, olive oil, topped with sea salt.

My grandma came up with a similar recipe and called it "hard tack". Trying to recreate something similar
Reply Quote
5
1 edit
Mathguy64
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
5:31p, 2/8/26
AG
I have invented a new sandwich.

I made babybacks and the bones literally pulled right out. So I put the deboned slab meat on a bun with pickles and onions.

I shall call it "McRib".




ETA. This was freaking spectacular. Ho. Lee. *****
Reply Quote
16
1 edit
Backyard Gator
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to Mathguy64 • 8:01p, 2/8/26

Thanks for the laugh, and glad it turned out well.

Reply Quote
FIDO*98*
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to Mathguy64 • 5:52a, 2/9/26
AG
Reply Quote
Mathguy64
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to FIDO*98* • 12:13p, 2/9/26
AG
DaFuq? I violated this dude's patent by cooking a slab of baby backs and taking the bones out afterwards?

I knew the USPTO was a mess, but patenting taking rib bones out of ribs is full on stupid.
Reply Quote
3
GAC06
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
7:15p, 2/9/26
AG
Chili paneer

Reply Quote
6
HTownAg98
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to GAC06 • 7:18p, 2/9/26
Recipe to share?
Reply Quote
B-1 83
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
7:28p, 2/9/26
AG
Pork schnitzel, German mushroom gravy, mashed potatoes, green beans. No spaetzel tonight.
Being in TexAgs jail changes a man……..no, not really
Reply Quote
7
GAC06
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to HTownAg98 • 8:07p, 2/9/26
AG
Went for quick and easy. Tossed the paneer in flour, cornstarch and chili, fried in neutral oil then peppers, onions, garlic, ginger in the oil. Sauce was soy, sriracha, ketchup, msg. Then corn starch slurry to thicken and done, plus some cashews. Had paneer about to expire and a bell pepper, and didn't want to go to the store.
Reply Quote
2
1 edit
GAC06
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
7:27p, 2/11/26
AG
Did the ChefSteps "ultimate pork chop" technique on some Iberico coppa for some Japanese curry CoCo Ichibanya style. I love that place from my trips to Japan.





Sous vide pork collar technique

Reply Quote
3
Mathguy64
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
5:52p, 2/14/26
AG
A variation on a dish I first had at Brooks Lodge in Katmai NP.

Salmon and creamed leeks. The carrots were blanched and then glazed in honey, soy and butter.

It's not the prettiest picture in the world because I already had a bite. But it's definitely tasty.



Reply Quote
5
HouseDivided06
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
7:53p, 2/14/26
AG
Valentine's dinner started with a caprese salad consisting of tomatoes, chiffonade basil, burrata, olive oil, a truffle balsamic glaze, and flaky salt. Did a Caesar with homemade croutons and homemade dressing (never done that one before but turned out legit), then carbonara for the entree. Very pleased with final product



Edit: chocolate mousse for dessert

Reply Quote
5
1 edit
Bigballin
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
9:59p, 2/14/26
AG
Should have grabbed a pic but made beef tartare for an appetizer this evening for mi espousa. Oh my did it turn out so tasty. It was my first go at it and will make a few tweaks going forward.

Followed up with my version of shrimp paesano for the main.
Reply Quote
aggiebrad16
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to Bigballin • 6:23a, 2/15/26
AG
Can you tell us how you made it??
Reply Quote
FriendlyAg
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
3:11p, 2/15/26
3 hours into a wild boar ragu… low and slow!
Reply Quote
3
GAC06
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
7:21p, 2/15/26
AG
Simple Sunday. Pork tenderloin, fried cabbage, smoked paprika potatoes

Reply Quote
4
1 edit
HTownAg98
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
8:58p, 2/16/26

Ribeye steak sandwiches. Went to visit the parents this weekend to get a late season hunt in, and we had leftover ribeyes from Christmas. There was still a lot left over from Sunday lunch, so it was sent home with me. Cubed it up, and cooked down some peppers and onions, added some salt, pepper, and garlic powder, and a splash of Worcestershire. Topped with sliced provolone, and slid under the broiler. Side is some roasted broccoli.
Reply Quote
5
1 edit
GAC06
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
5:54p, 2/17/26
AG
Pot roast and cottage cheese dill bread




Reply Quote
4
Rattler12
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to GAC06 • 9:26a, 2/18/26
GAC06 said:
Pot roast and cottage cheese dill bread





Is that a cajun based veggie mix over the rice? Looks good
Reply Quote
GAC06
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to Rattler12 • 10:24a, 2/18/26
AG
Yeah sorta. Veggies are green bell peppers, carrot, celery, onion, garlic. Also rubbed the beef in creole mustard after searing
Reply Quote
aggiebrad16
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
7:10p, 2/22/26
AG
Had a crawfish boil for my sons baptism last weekend. Tried our hand at an etouffee. My wife consders herself a roux queen. Turned out awesome.
Reply Quote
6
HTownAg98
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
7:07a, 2/23/26

Strawberry tarts. Strawberry-fig jam on the bottom, then pastry cream, then fresh strawberries. HEB has some specialty brand of strawberries right now that are fantastic.
Reply Quote
5
GAC06
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to HTownAg98 • 11:26a, 2/23/26
AG
Looks good but why cut side up?
Reply Quote
HTownAg98
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to GAC06 • 11:46a, 2/23/26
The were slices, not cut in half.
Reply Quote
HTownAg98
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
8:34a, 2/26/26

Rice with mussels. Had some leftover bell pepper and onion, so I whipped up a Spanish/Portugese style rice dish. Side is spinach from the garden, which might be the most expensive spinach on the planet.
Reply Quote
3
1 edit
B-1 83
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
6:29p, 2/26/26
AG


Breaded pork chop night at the 83 house….
Being in TexAgs jail changes a man……..no, not really
Reply Quote
4
FIDO*98*
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
6:56p, 2/27/26
AG
Gulf Shrimp Diablo Tacos with Arroz con gandules.


Reply Quote
9
ChoppinDs40
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to FIDO*98* • 7:50p, 2/27/26
AG
Can I come live with you? I'll pay rent.
Reply Quote
2
Mathguy64
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to FIDO*98* • 7:57p, 2/27/26
AG
Is that the red corn Masienda mix?
Reply Quote
FIDO*98*
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to Mathguy64 • 8:14p, 2/27/26
AG
Yes, the red and white are both Masienda. I weigh my dough to about 40-43g per ball and that makes a perfect tortilla. The Masienda press is worth every penny. It's much more consistent than traditional cast iron. Next time I make 2 doughs I'm going to try cutting them in half and making multi-colored tortillas
Reply Quote
Mathguy64
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to FIDO*98* • 8:36p, 2/27/26
AG
Are you using the recipe (weights) on the package? I've been using it to the gram but I have no idea what the right feel is for the dough. Wet, dry, tacky. Not knowing what it should feel like all I have is the dry weights to mix.

It seems to come out. I get a pita puff tortilla.
Reply Quote
FIDO*98*
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to Mathguy64 • 9:49p, 2/27/26
AG
Yes, the exact ratio on the bag. This was 113g masa to 178g hot water + a pinch of salt (.75 recipe for 7 tortillas). I'll knead for about 3-4 mins, rest 15 (bowl covered), roll to 41g, rest 5, press out, grill on cast iron infrared verified 400df. Exact same for red, white, and blue
Reply Quote
3
theagmax
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to ChoppinDs40 • 7:28a, 2/28/26
AG
I second this!
Reply Quote
agcrock2005
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to FIDO*98* • 8:59a, 2/28/26
AG
FIDO*98* said:
Yes, the exact ratio on the bag. This was 113g masa to 178g hot water + a pinch of salt (.75 recipe for 7 tortillas). I'll knead for about 3-4 mins, rest 15 (bowl covered), roll to 41g, rest 5, press out, grill on cast iron infrared verified 400df. Exact same for red, white, and blue

Is the masienda superior to other corn masa's? I cook a lot and used to make flour tortillas all the time until my son was diagnosed with celiac. I tried some corn masa tortillas before but they weren't great. Hadn't heard of this brand. Willing to pay more for good stuff that results in good GF tortillas!
Reply Quote
Bruce Almighty
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to agcrock2005 • 9:03a, 2/28/26
AG
agcrock2005 said:
FIDO*98* said:
Yes, the exact ratio on the bag. This was 113g masa to 178g hot water + a pinch of salt (.75 recipe for 7 tortillas). I'll knead for about 3-4 mins, rest 15 (bowl covered), roll to 41g, rest 5, press out, grill on cast iron infrared verified 400df. Exact same for red, white, and blue

Is the masienda superior to other corn masa's? I cook a lot and used to make flour tortillas all the time until my son was diagnosed with celiac. I tried some corn masa tortillas before but they weren't great. Hadn't heard of this brand. Willing to pay more for good stuff that results in good GF tortillas!


They are much better than the mass produced store brands. I use their base recipe, but do add some salt to the dough.
Reply Quote
 
×
subscribe Verify your student status
See Subscription Benefits
Trial only available to users who have never subscribed or participated in a previous trial.