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Cooking. What am I missing??
84Bravo1
Member Posts: 10,461 ✭✭
1 1/2 lbs ground chuck browned.
1 pkg elbow macaroni, also browned with the meat.
Two large onions, diced, sauteed with the chuck & macaroni.
One very large diced green pepper.
One can spicy Rotelle diced tomatoes and chili's.
One small can tomato paste.
Goya, salt & pepper.
Enough water to hydrate macaroni.
2-3 tablespoons of minced garlic.
Few dash's of Olive oil.
Simmering for 30 minutes.
Anything??
1 pkg elbow macaroni, also browned with the meat.
Two large onions, diced, sauteed with the chuck & macaroni.
One very large diced green pepper.
One can spicy Rotelle diced tomatoes and chili's.
One small can tomato paste.
Goya, salt & pepper.
Enough water to hydrate macaroni.
2-3 tablespoons of minced garlic.
Few dash's of Olive oil.
Simmering for 30 minutes.
Anything??
Comments
Something to 'spice' it up a bit ???
a lil "hot" pepper ???
Thanks !!!
I Grew Old Too Fast (And Smart Too damn Slow !!!) !!! :?
Added a few shots of Worcestershire sauce.
Might add some hot green chili flakes from NM, or some of gunnut505's chili dust.
Smells pretty good. (Stirred a few times.) My mouth is watering. Good stuff for a rainy Sat.
-Ken-
No word as of yet ??? maybe not a good sign !! Thanks for asking !!!!
Thanks !!!
I Grew Old Too Fast (And Smart Too damn Slow !!!) !!! :?
Especially during harvest -- for 10 days to two weeks mom would feed us two meals a day in the field. Sandwiches at noon and hot meal (like your recipe) for supper to keep us going past midnight.
LOML adds rice instead of macaroni.[:D]
Added a fair amount of hot green chili flakes from NM, courtesy of my Brother. (Christmas gift couple years ago.) About 4lbs of very hot, Red and Green chili flakes. Quinoa (ala' Locust Fork.) Etc etc. Awesome gift.
Little heavy on the onions and pepper for my taste, but looks a lot like what I ate a lot of growing up.
Especially during harvest -- for 10 days to two weeks mom would feed us two meals a day in the field. Sandwiches at noon and hot meal (like your recipe) for supper to keep us going past midnight.
LOML adds rice instead of macaroni.[:D]
Dirty Rice. Is one of my all time favorites. Love it.
Capt. Jack Sparrow.
You guys are the best.
Well, One of you, anyway. [:0][}:)]
We can talk trade. What you need/want??
Beer..
Covered.
Added about 12oz to help (ahem) hydrate the macaroni.
Have added some more Olive oil, stirred and added another 30-45 min. simmering.
Thank you, for the replies.
If I only had some fresh Basil, or Cilantro. [V]
Freshly ground black pepper.
Oregano.
Plenty of black pepper.
Alas currently no pepper mill, so no fresh ground.
If I currently had any oregano, I would have most assuredly have added it. Thanks though.
Done on the stove top skillet. Cooked about an hour simmering.
Removed to an olive oil coated pyrex baking dish. 325* for about 45 min. Get it crispy on top. Mmnn mmnn.............. [:D]
1911-A1fan, you gotta hook me up with some of the high end peppers you deal with. I am a "Pepper Head," of the 1st order.
We can talk trade. What you need/want??
i will have auctions up around june [:D]
GARLIC
Added plenty of mixed garlic nutfinn. Thanks though Brother.
quote:Originally posted by 84Bravo1
1911-A1fan, you gotta hook me up with some of the high end peppers you deal with. I am a "Pepper Head," of the 1st order.
We can talk trade. What you need/want??
i will have auctions up around june [:D]
Thanks Ricci, um, er.... I mean 1911. You are too good to me. [V]
Do you ever taste test while cooking to see what yer taste buds tell you to add to the mix?
That is how I check mostly for (spice) heat, salt, or sweetness. Unfortunately the main rule in cooking is that you can only add stuff and cannot REMOVE stuff in case of too much salt, sugar, hotness, etc.
I have been known to fix a stew or two that is too salty or spicy by just diluting with another unseasoned batch which adds to the leftovers.
Now, I see you are cooking your macaroni as part of the batch and find that very interesting.
My dear departed mother always taught me to always cook the noodles, pasta, macaroni, separately in plenty of lightly salted water with a touch of olive oil until el dante'.
The burger and onion\garlic cooked separately, fried up and drained to get rid of the excess grease.
All other ingredients including tomato's etc. cooked in another pot then everything is added all together in one big pot.
You end up dirtying about every dish in the house, but that's just COOKING!
This type of dish usually will taste great the day you fix it but will get even better with age in the fridge.
And all this HOT pepper stuff [xx(] Does anybody have taste buds left after eating some of these dishes ? Come to think about it, maybe just make a plate of hot peppers and then just eat the plate and all.
It sounds like some really good goulash you're making there Bravo!
Do you ever taste test while cooking to see what yer taste buds tell you to add to the mix?
That is how I check mostly for (spice) heat, salt, or sweetness. Unfortunately the main rule in cooking is that you can only add stuff and cannot REMOVE stuff in case of too much salt, sugar, hotness, etc.
I have been known to fix a stew or two that is too salty or spicy by just diluting with another unseasoned batch which adds to the leftovers.
Now, I see you are cooking your macaroni as part of the batch and find that very interesting.
My dear departed mother always taught me to always cook the noodles, pasta, macaroni, separately in plenty of lightly salted water with a touch of olive oil until el dante'.
The burger and onion\garlic cooked separately, fried up and drained to get rid of the excess grease.
All other ingredients including tomato's etc. cooked in another pot then everything is added all together in one big pot.
You end up dirtying about every dish in the house, but that's just COOKING!
This type of dish usually will taste great the day you fix it but will get even better with age in the fridge.
Sorry, crashed early last night.
Yes I taste test as I go.
After browning the super lean ground chuck, it is virtually greasless. (Why I did not use hamburger.)
Added the onions before the chuck is fully browned, sauteed till moderately soft.
Add the dry macaroni while still under high heat to brown the macaroni a bit, till chuck is fully browned.
All other ingredients are added, a moderate amount of water is added. Down to simmer. Lid on.
Stirred occasionally, a little bit more water as needed. Trying to almost steam the macaroni, not boil.
Couple meals over the weekend, and a few work lunches. Good stuff.