The BSN Adventures in Cooking Thread

It happened last night and I was waiting to see if a neighbor would drop it off. It’s cheap enough that I’m not sure what I’ll do.

It being a murican holiday and at least government workers like me get the day off I played some me abs made some food/drinks. Basic French onion dip and chips. I used the package. I’ve tried probably a dozen recipes, none are as good as the package. Then drank and continue t drink more hurricanes than I should 2oz lemon juice, 2 oz passion fruit syrup, 4oz dark rum ice and mix. And then a leftover pizza. Sourdough pizza dough, potato curry soup for the sauce, a hot link and a cheese kind of like a Brie that was starting to go funky. Mnn good, even if circles are still my nemesis.

Sonoma County, we get like 13 holidays a year. This is one of them.  Actually I think we get 14 we added Caesar chaves recently. First time the union actually got me a benefit that helped me.

If we are talking cookies I go here often for my chocolate chip cookies.

I often crave pancakes for breakfast in the winter. This recipe is REALLY good. We had them this weekend.

Banana Pancakes

2 cups buttermilk (or 2 tablespoons vinegar + enough whole milk or almond milk to equal 2 cups)
2 small or 1 large ripe banana, or about 1 cup mashed, plus extra for slicing on top of the pancakes
2 eggs
3 tablespoons unsalted butter, melted and cooled slightly (can sub coconut oil)
2 teaspoons pure vanilla extract
2 1/2 cups all-purpose flour or white whole wheat flour
1/4 cup granulated sugar or pure maple syrup
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Add the buttermilk to a large bowl. If you’re using the vinegar plus milk option, let sit for about 10 minutes to allow the milk to turn to buttermilk. Whisk in the mashed banana, eggs, butter, and vanilla into the buttermilk.
To a medium bowl, add the flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
Pour the dry ingredients over the wet and mix just until incorporated. Do not overmix!
Let the batter rest for about 5 minutes. It should form bubbles and rise just a bit.
Heat a non-stick griddle to 325 degrees Fahrenheit or place a large frying pan over medium heat. Melt a little butter on the cooking surface, spreading it evenly, if desired (or if the griddle/pan is not non-stick). Using a 1/3 cup measure (or a trigger-handled ice cream scoop works as well), pour the batter onto the griddle or into the frying pan. The pancakes are ready to flip when they look a little dry around the edges and start to form little bubbles (about a minute). Flip and cook on the other side until golden brown and the cooked through.

Serve topped with sliced bananas, butter, and maple syrup.

If you want to keep it simple and use a box mix, this is a good one. It's a high protein mix too.

I enjoyed this presentation on the various levels of brownie making. I'm very curious about the BOURBON INFUSED CARMEL in the 3rd version. I want to try that.

Yeah those look awesome. I’ve never tried plated bread. I should give it a shot, but I’d have less lame jokes.

Smoking pork shoulders. I...actually have no idea how to do smoking. How is it done?

Yup. It’s about low indirect heat. Generally there is a flow of air somewhat like a low intensity convection and the air is filled with a fragrant smoke. You usually maintain temperatures of 200-250 Fahrenheit(93-121c). And given that I have 2 7 pound shoulders(2 3kg shoulders)it takes a while too cook. Add in to get shoulder to a pullable texture for pulled pork it’s internal temp target range is 190-200f.

What makes the differences in flavor is temp, wood choice, type of smoker(effects air flow), quality of meat and the seasoning rub.

I’m at 200f i use pecan flavored wood chunks and oak briquettes, a big green egg for the smoker, I cheap out on the meat and go to Costco, this rub is based on my love or merguez sausage though I’m too cheap to buy lamb shoulder($12 a pound at the only place I could find that sells it near me)so I used the same spices as if I were making the sausage but on a pork shoulder. I’ve reserved some of the spice. I’ll blend it with a harissa sauce , vinegar and meat juice from the cooked pork to make a bbq sauce.

This is what we are hoping to have tonight.