What Are You Eating?

Brute said:
My wife was born in Tennessee...biscuits & gravy, chicken & dumplings are her favorite things to eat...so I have to make both on occasion.
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Given your culinary expertise, I would love to see your process for making these. You have inspired me to expand our menu planning and cooking. This week, we cooked some artichokes that were finished on the grill. They were great. I’ll post next time we cook them.
 
So.
Y'all remember this from earlier today from @Matt B 's hot sauce thread, yeah?
20260314_123407.jpg

I was fixin' to make a bunch of enchiladas alaskanos, with some bison...
Change of plans.
Mrs. Smolt wanted something different, so I called an audible and made a big-ass enchilasagne.
You know, the layered dish with corn tortillas and cheese and stuff...
At any rate it was tasty. Mushroom/ground beef/onion, a ton of queso fresco, 3 cups of face-meltingly hot chile puree, enough cheddar to choke a horse, and topped off with the crumbled remnants of a bag of Juanita's chips.
'Twas 136% Bitchin'.
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Side view.
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Peace, y'all
 
Nice...
:cool:
 
@G_Smolt That poor horse!

I was a lot less creative, left home alone and to my own devices, emphasis on vices, I continued the sous vide experiments—this time a ribeye with S and P and thyme and onion and butter. Leftover hash browns from this morning got warmed up in the steak grease while it was searing. There’s something about potatoes in beef fat. The experiment had positive results.


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Try Duck fat with some potatoes....roasted or fried

Like the beefy goodness...looks great
 
The fries are more punk for sure...
Duck fat is sort of boujee
:D
 
Any recommendations for a sous vid? I think i want to get one in the near future!20260315_120636.jpg
 
G_Smolt said:
So.
Y'all remember this from earlier today from @Matt B 's hot sauce thread, yeah?
View attachment 180167

I was fixin' to make a bunch of enchiladas alaskanos, with some bison...
Change of plans.
Mrs. Smolt wanted something different, so I called an audible and made a big-ass enchilasagne.
You know, the layered dish with corn tortillas and cheese and stuff...
At any rate it was tasty. Mushroom/ground beef/onion, a ton of queso fresco, 3 cups of face-meltingly hot chile puree, enough cheddar to choke a horse, and topped off with the crumbled remnants of a bag of Juanita's chips.
'Twas 136% Bitchin'.
View attachment 180168

Side view.
View attachment 180169

Peace, y'all
Click to expand...
mind sharing the recipe?
 
wanderingrichard said:
mind sharing the recipe?
Click to expand...
For the sauce - rehydrate 3-4oz of seeded and stemmed dried chiles in hot water for an hour. Roast 6 cloves of garlic. Strain chiles and put in blender with garlic and 3 cups of fresh water. Blend like a mofo. Strain thru fine sieve to remove skin/seeds.
Cook mushrooms, ground beef, and onion in whatever combination pleases you, set aside in single bowl. Add some sauce to beef mixture, enough to make it clumpy. Grate a shitpile of cheddar cheese, and crumble 6oz queso fresco. Grease up an 8×12, then warm a deck of corn tortillas, about 10 total.
To assemble - put a little sauce in bottom of pan, tear 3 tortillas in half and layer them torn side outward to form a "corn deck" over the sauce. Put down a layer of queso fresco, a layer of beef mixture, a layer of cheddar, then put more sauce in top. Repeat a few times - I usually do 2 meat-heavy layers, then a cheese on tortilla layer to top it all off. Cover with foil, bake @ 350° for 30 min, uncover and bake until the cheese crusts to your liking.
 
flybill said:
Any recommendations for a sous vid? I think i want to get one in the near future!
Click to expand...
I only have experience with the Breville sous vide that was gifted to me. It’s nice, like I find most Breville products to be, works very well, and I suspect there are less expensive, equally functional options with fewer bells and whistles.
 
G_Smolt said:
For the sauce - rehydrate 3-4oz of seeded and stemmed dried chiles in hot water for an hour. Roast 6 cloves of garlic. Strain chiles and put in blender with garlic and 3 cups of fresh water. Blend like a mofo. Strain thru fine sieve to remove skin/seeds.
Cook mushrooms, ground beef, and onion in whatever combination pleases you, set aside in single bowl. Add some sauce to beef mixture, enough to make it clumpy. Grate a shitpile of cheddar cheese, and crumble 6oz queso fresco. Grease up an 8×12, then warm a deck of corn tortillas, about 10 total.
To assemble - put a little sauce in bottom of pan, tear 3 tortillas in half and layer them torn side outward to form a "corn deck" over the sauce. Put down a layer of queso fresco, a layer of beef mixture, a layer of cheddar, then put more sauce in top. Repeat a few times - I usually do 2 meat-heavy layers, then a cheese on tortilla layer to top it all off. Cover with foil, bake @ 350° for 30 min, uncover and bake until the cheese crusts to your liking.
Click to expand...
Thanks. Those are some liberal measurements by the way
 
I have gallstones. My gallbladder comes out in 2 days. The upshot is that in order to not have a preposterously painful backed up bile duct of some sort, I have had to limit my fat intake. I determined that the best way to do that was to limit my simple carbohydrate intake. Potatoes and white rice are hell on your insulin levels and also pair well with dairy and other fats. The carbs that I do eat, I make sure are whole grain. For 2 months I have been making non-potato vegetables the center of my meals and I have begun recognizing fruit as food.

I have now lost 17 lbs in 8 weeks. I feel a lot better, although the longer days also play a large roll in that. I still eat well, just different. My diet is fairly close to the "mediteranian diet". I am not much of a picture taker, but I will try to get some photos of the better dishes that I make. I have found some inspiration in the challenge to make food that I find delicious without being able to use all of the ingredients that I have used all my life.
 
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