What’s for dinner? Cooking Thread!

[Japhy]

Personally I am a raw beef and over done bbq pork guy. It’s my culture and deeply rooted.

You deserve Kudos for featuring Goya products!
Thank you!

[bullsi1911]

I will try that on the next batch.

This was todays attempt. It was quite tasty:

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[Wambli Ska]

Will be interesting if you try it my way and give a range report

BTW a squeeze of lime after you cook it it’s quite fine by me. It works and a lot of folks seem to like it.

[CPJ 2.0]

I shall need to find that green top seasoning. I’ve tried most of the variety’s of adobo. The lemon is amazing on fried fish

[Wambli Ska]

I shall need to find that green top seasoning. I’ve tried most of the variety’s of adobo. The lemon is amazing on fried fish

You will not be disappointed. It has less salt overall than the standard red top but the flavor is awesome!

[breamfisher]

Looking at Wambli's recipe, the only thing that makes the pernil better is if you get the shoulder with the skin on cook that, too.

[Wambli Ska]

Looking at Wambli's recipe, the only thing that makes the pernil better is if you get the shoulder with the skin on cook that, too.

Skin on is the absolute preferred way to go but for some reason getting harder to find, maybe folks feel like they are paying extra for it. But I always look for skin on but if I can’t find it then look for nice fat cap on the meat.

[breamfisher]

We have a Bravo's two towns over. They cater to a Hispanic clientele - vegetables, seasonings, meats, and good Lord, the coffee selection. They sell either normal Boston butts, or with the skin.

Or a whole shoulder. Like, including the upper part of the front leg. With the skin.

[Wambli Ska]

That’s awesome! I go to a local place called Cardenas, a Mexican supermarket, and they usually have a great selection though it’s more catering to the Mexican that altogether Latino community. Still glad to have them available.

[breamfisher]

Oh, ours definitely caters more to Mexican folks (that's who's most common) but they do have some other foods for those from Caribbean islands.

[Wambli Ska]

Nice

I can’t go to Cardenas unsupervised according to my wife. All the stuff I used to eat when I was young is in there including the sweets and cookies. Dangerous place…

[CPJ 2.0]

Carnitas at my new favorite Mexican joint.

[Wambli Ska]

That works!!!

[jbp-ohio]

I got dinners for the next year. I assume because of the bird flu scare, all four grocery stores in our county had 40# cases of boneless chicken breast for $80. Got two. Got 30# vacuum sealed. Only 50# to go!

I also got a porterhouse for tonight's dinner. I'm sick of seeing chicken for awhile......

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[CPJ 2.0]

I got dinners for the next year. I assume because of the bird flu scare, all four grocery stores in our county had 40# cases of boneless chicken breast for $80. Got two. Got 30# vacuum sealed. Only 50# to go!

I also got a porterhouse for tonight's dinner. I'm sick of seeing chicken for awhile......


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You’ve got a lot of cock.

[Chiro1989]

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Ruff grouse for dinner

[jbp-ohio]

I got dinners for the next year. I assume because of the bird flu scare, all four grocery stores in our county had 40# cases of boneless chicken breast for $80. Got two. Got 30# vacuum sealed. Only 50# to go!

I also got a porterhouse for tonight's dinner. I'm sick of seeing chicken for awhile......


20241005_151435.jpg

You’ve got a lot of cock.

Did another #20 after dinner. 50# of cock is my limit for a day.

[Chiro1989]

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Both of these are worth a try

[Jay]

Dove hunt at my place.. Less time cooking, more time missing birds..
Easy crock pot stew in the shop. Ground beef, potatoes, pinto beans, onion, garlic, green chile and some seasoning. A little DeWalt, bench grinder dust, some compressed air….Couple adult beverages…
Fresh green chile salsa, flour tortillas, corn tortilla chips.. It’ll make a turd.. Pictures stolen from my manager..

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[Admin]

That looks damn good!

[Wambli Ska]

Yeah that’ll do

[Admin]

Buy two jars of powder adobo, the red and the green top. My grandma used to make her own but the 50/50 combination of these two is the closest I can come up with to her flavor profile without having to mix my own. Just pour both containers into a bowl, mix thoroughly and pour it back into the containers they came in a label appropriately.

Keep this spice mixture handy, you will want to use this stuff to season EVERYTHING from steaks to burgers to chicken to fish, even French fries. If it's fried or grilled this stuff belongs on it as a dry seasoning. You can also add other spices to change the profile to use as a dry rub. Play with it, you're welcome and everyone will wonder what you're secret recipe is.

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Was able to source both of those seasonings, and just tried them on eggs. Pretty tasty. I'll try and do another pernil soon... but I doubt you will get me off the pressure cooker. It just makes things so freaking easy.

[Wambli Ska]

Hey brother you do you . It’ll be darn tasty anyway

[Japhy]

I’m just damn sure peril is bone in skin on pork shoulder AND there is vinegar in the marinade.
First to admit I have not prepared it but have eaten it a few times.

[Japhy]

Here are the Goya adobo variations
https://www.goya.com/en/products/seasonings/adobo

We use the red for pork tacos.

Goya is a generous freedom loving company. I try to support them by buying their products. Lately they have sent a lot of food to victims of hurricane Helene. We didn’t see FEMA doing anything!