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Cooking. What am I missing??

84Bravo184Bravo1 Member Posts: 10,461 ✭✭
edited January 2017 in General Discussion
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??

Comments

  • Aztngundoc22Aztngundoc22 Member Posts: 2,314 ✭✭✭
    edited November -1
    OK :

    Something to 'spice' it up a bit ???

    a lil "hot" pepper ???

    Thanks !!!
    The more people I meet : The more I like my Dog :twisted: :twisted: :twisted:


    I Grew Old Too Fast (And Smart Too damn Slow !!!) !!! :o :?
  • 84Bravo184Bravo1 Member Posts: 10,461 ✭✭
    edited November -1
    Hot and spicy Rotele tomatoes and chili's.

    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.
  • 84Bravo184Bravo1 Member Posts: 10,461 ✭✭
    edited November -1
    Hey, AZtngundoc. Hear back from the interview Brother?? Been thinking about you.

    -Ken-
  • 1911a1-fan1911a1-fan Member Posts: 51,193 ✭✭
    edited November -1
  • Aztngundoc22Aztngundoc22 Member Posts: 2,314 ✭✭✭
    edited November -1
    84Bravo :

    No word as of yet ??? maybe not a good sign !! Thanks for asking !!!!

    Thanks !!!
    The more people I meet : The more I like my Dog :twisted: :twisted: :twisted:


    I Grew Old Too Fast (And Smart Too damn Slow !!!) !!! :o :?
  • Wild TurkeyWild Turkey Member Posts: 2,425 ✭✭✭✭
    edited November -1
    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]
  • Ricci WrightRicci Wright Member Posts: 8,259 ✭✭
    edited November -1
  • 84Bravo184Bravo1 Member Posts: 10,461 ✭✭
    edited November -1
    Wishing the best for you AZtngundoc.

    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.
  • 84Bravo184Bravo1 Member Posts: 10,461 ✭✭
    edited November -1
    quote:Originally posted by Wild Turkey
    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.
  • CoolhandLukeCoolhandLuke Member Posts: 7,826 ✭✭✭
    edited November -1
    You are missing me for lunch, this thread made me hungry! [B)]
    We have to fight so we can run away.
    Capt. Jack Sparrow.
  • 84Bravo184Bravo1 Member Posts: 10,461 ✭✭
    edited November -1
    Thank you Mike. (And) Um......... Ricci.

    You guys are the best.

    Well, One of you, anyway. [:0][}:)]
  • bpostbpost Member Posts: 32,669 ✭✭✭✭
    edited November -1
  • 84Bravo184Bravo1 Member Posts: 10,461 ✭✭
    edited November -1
    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??
  • ltcdotyltcdoty Member Posts: 4,183 ✭✭✭
    edited November -1
  • 84Bravo184Bravo1 Member Posts: 10,461 ✭✭
    edited November -1
    quote:Originally posted by ltcdoty
    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]
  • woodhogwoodhog Member Posts: 13,115 ✭✭
    edited November -1
  • 84Bravo184Bravo1 Member Posts: 10,461 ✭✭
    edited November -1
    quote:Originally posted by Barzillia
    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.
  • 84Bravo184Bravo1 Member Posts: 10,461 ✭✭
    edited November -1
    Tune up.

    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]
  • 1911a1-fan1911a1-fan Member Posts: 51,193 ✭✭
    edited November -1
    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]
  • nutfinnnutfinn Member Posts: 12,808 ✭✭✭
    edited November -1
  • 84Bravo184Bravo1 Member Posts: 10,461 ✭✭
    edited November -1
    quote:Originally posted by nutfinn
    GARLIC


    Added plenty of mixed garlic nutfinn. Thanks though Brother.
  • fugawefugawe Member Posts: 1,540 ✭✭✭
    edited November -1
    You missed an entire food group, CHEESE!
  • 84Bravo184Bravo1 Member Posts: 10,461 ✭✭
    edited November -1
    quote:Originally posted by 1911a1-fan
    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]
  • fishkiller41fishkiller41 Member Posts: 50,608
    edited November -1
    Add some GOOD CHILI powder. Also.ALWAYS FRY the tomato paste with vegs.
  • discusdaddiscusdad Member Posts: 11,427 ✭✭✭✭
    edited November -1
    i would put all that in a casserole dish and cover the entire top with cheese, and bake long enough for the cheese to start to be crunchy in places. remove and serve
  • asopasop Member Posts: 9,008 ✭✭✭✭
    edited November -1
    Use your recipe but substitute chicken broth for the water and put "cilantro" on top after placing in on the serving dish along with grated cheese of course!
  • OakieOakie Member Posts: 40,556 ✭✭✭✭
    edited November -1
    Stove, oven mitts, apron, and last but not least, high heels[:X]
  • BrookwoodBrookwood Member, Moderator Posts: 13,771 ******
    edited November -1
    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.
  • mnrivrat48mnrivrat48 Member Posts: 1,707 ✭✭
    edited November -1
    Is it just me or can there be too many flavors fighting for domination ?

    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.
  • 84Bravo184Bravo1 Member Posts: 10,461 ✭✭
    edited November -1
    quote:Originally posted by Brookwood
    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.
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