Had a local cook off here last weekend, every thing turned out super good, even if the judges didn't think it was as good as we did. Out of 70 teams our chicken and brisket finished top 15 but not in the money, ribs didn't fare as well. It's a long 24 hours of work but fun to do a few times a year.
Starting Thanksgiving prep. Things I can stash in big freezer. Made sourdough bread for dressing and pear muffins. Big batches of chicken stock and vegetable stock. Cheesecake has gingersnap crumb crust so today baking gingersnaps and pulverizing to crumbs. Next week making soup and vegan gravy. Also mixing dough for pie crust and streusel. No matter how much is done in advance, last few days still frenetic.
Catching my breath. Had sweet potatoes (for cheesecake) in one oven, croutons (for soup) in another oven, sauteed apples (soup garnish) stovetop and waffles (for Sunday morning turkey & waffles and to use up buttermilk left from biscuits) on counter. Literally going in circles. Just started heating milk for yogurt, non Thanksgiving. Once starter is added my work is done. Lactic acid bacteria do the rest overnight. Kitchen looks like federal disaster area and I burned a finger trying to clean waffle iron before it had cooled off.
Love me some Chili Colorado. His Thanksgiving meal prep episode was dope too. I ate at his taco spot in SD, it wasn't that good.
Been prepping chicken pho all day. Not making our own stock this time, but we usually do. Just don't have enough time today (and we usually prep it the day before).
Yes. They more recently opened one in Tigard near Washington Square. UCD and mom go there from time to time.
I like good old Texas chili except with a few beans in it. It's got green chopped poblano chilies, chili powder, roughly ground beef chuck, tomato sauce and paste, chopped onions, some garlic, stewed and chopped tomatoes, a few red kidney beans, some beef broth. My God, I think I'll cook some for dinner soon. Leftovers are great for coney islands.
That’s one combination I would’ve never thought of, but it makes sense the more I think about it. Sounds amazing.
I wanna get some Kitchen-Aid attachments starting with a grinder so I can make course ground chuck for my chili. I'd also like to stuff some sausages.
I've got that attachment and it's fun but way more of a project than I planned. Grinding your own meat is a chore. If you ever get around to it the best burger combo is 1/3 sirloin, 1/3 brisket, 1/3 short rib.