Cooking/Food thread

[MacFromOK]

Turnips vary a lot in flavor. I really like a good batch, but in our experience it's a crap shoot.

I dunno what the secret is (moisture? soil composition?), but some have no bitterness at all, and some can rival green persimmons.

 

[Okiedog]

Peel, slice. throw in a pot with country ribs and cook until tender. Add a pan of corn bread and you have a damn fine meal.

 

[dennishoddy]

I neither own nor have used an Instapot, but I've read good reviews, including one from a personal friend.

I am now an owner of an Instapot. Love it so far.

 

[dennishoddy]

Love turnips. I put them in my food plots every September. You do have to peel them, and I like them raw with salt and pepper.
We mix them in soups, etc. chopped into 1/2" squares.
Like them boiled until tender then add some cheddar cheese and garlic. We think the "whang" adds a different layer of flavor to foods they are cooked with.

 

[okie362]

I enjoy the flavor of turnips. Usually just eat them raw with a sprinkle of salt but when cooked they turn from being a bit bitter and hot to being a bit pungent and sweet. Also like daikon radishes too.

 

[JD8]

What recipe are you boys using for your pastrami?

 

[Shadowrider]

What recipe are you boys using for your pastrami?

I just ad libbed with a pre-cured corned beef brisket and used the Katz rub from a google search. Be sure to soak or the salt will kill a moose. But it was pretty tasty.

http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html

 

[dennishoddy]

I just ad libbed with a pre-cured corned beef brisket and used the Katz rub from a google search. Be sure to soak or the salt will kill a moose. But it was pretty tasty.

http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html

Yes, the salt overwhelmed the recipe I tried with a corned beef brisket.
Possible because of the salt left in the brisket from the corned beef.
Probable better using a fresh brisket.

 

[Shadowrider]

Yes, the salt overwhelmed the recipe I tried with a corned beef brisket.
Possible because of the salt left in the brisket from the corned beef.
Probable better using a fresh brisket.

You can take some of it out by soaking in fresh cold water for a few hours to overnight changing it out once or twice which is what I did. I just got back from the store and checked the prices on the prepared corned beef briskets. Man! They've went up uuuuugely! They were running $15 and up to $20. 'Eff that, those things used to be about $4 to $6 apiece. I'll be brining my own next time. Two problems averted...

 

[dennishoddy]

You can take some of it out by soaking in fresh cold water for a few hours to overnight changing it out once or twice which is what I did. I just got back from the store and checked the prices on the prepared corned beef briskets. Man! They've went up uuuuugely! They were running $15 and up to $20. 'Eff that, those things used to be about $4 to $6 apiece. I'll be brining my own next time. Two problems averted...

Even fresh briskets are insane now.
Back when the wife and I were on the BBQ circuit, they were .99 per pound.
Now it's like $3.50 or more.