What's on the stove, oven, or crockpot today?

[mike89]

that looks darn good!!! 

[delcecchi]

Thawing a turkey boob from the freezer...   I think I will sous vide half as "turkey to go" normally done in crock pot, and the o ther half will be on the weber...  tomorrow.   

[HD]

I made goulash tonight. Mama didn't want to cook.
She gave it a thumbs up after tasting it.

[Reinhard]

Looks good, one of my favorite meals.  good luck.

[LPS]

Same here.  Haven't made it in a long time.   

[Coffee118]

Had pulled pork sammies with tater salad. Put the 5lb pork butt directly from the freezer in the pressure cooker for 1 hour 45 minutes and it was pull apart tender. I love that thing it saves so much time.

[Reinhard]

Yep,  pulled pork with good sauce and some cole slaw on top is great.  Had left over spaghetti sauce so we had it again.  The recipe is in my post up a little here.  I will use this sauce from now on.  good luck.

[LPS]

I did go for the goulash thing last night.  Did the first recipe I saw online when I googled it.  Brown meat, drain, throw in every thing else and bring to a simmer.  Throw in the elbow pasta and simmer till done.  Easy as can be and turned out pretty darn good.  I added a can of corn and a can of peas.   Will try to get  a pic later.

[Bobberineyes]

Try it with chorizo or hot Italian sausage,  good stuff!!

[mike89]

Try it with chorizo or hot Italian sausage,  good stuff!!

both are excellent for flavors too!!!

[Rebel SS]

Odds 'n ends. Glass of V-8, thick mesquite smoked pork loin sandwich, smothered in horsey- sauce, peas and pearl onions, tossed salad, cherry yogurt.  My taste buds know no bounds. 

[glenn57]

Leftover enchiladas

[LPS]

Try it with chorizo or hot Italian sausage,  good stuff!!

Awhile back Delman mentioned that the chorizo he saw was actually salivary glands ground up with flavoring added.  I checked that here too and it was a main brand too.  Beef salivary glands with flavors.  Kind of lost my desire to try chorizo since that. 

[delcecchi]

Look for a more expensive brand.   I found some that sound like they have actual meat in them...

[Rebel SS]

Try it with chorizo or hot Italian sausage,  good stuff!!

Awhile back Delman mentioned that the chorizo he saw was actually salivary glands ground up with flavoring added.  I checked that here too and it was a main brand too.  Beef salivary glands with flavors.  Kind of lost my desire to try chorizo since that.

Head down to Pedro's Cantina in Guadalajara. Bet they've got some REAL chorizo down there. "Hey, where'd my burro go?!"   

Be aware there is Mexican Chorizo and Spanish chorizo; big difference! I learned that years ago. I don't like the Spanish stuff, usually cured and /or smoked in a casing, which is usually the non-edible. Chunks of fat in it, too.

[Reinhard]

I've never heard of salivary glands used in Chorizo sausage.  I'll have to check when I'm in the stores.  I know the Cub brand doesn't do that.  Just pork and seasonings.  Same with me when I make it.  Pork butts and seasonings.  I know if there was a brand that did that I would not touch it.  good luck.

[LPS]

Cacique I think is the brand I looked at.  Check it out. 

[Reinhard]

Ok I'll  keep and eye out for it.  There are so many ways and ingredients all over the world even for the same kind of sausage.  good luck.

[LPS]

It is in a small pkg about 6-8" long and about the diameter of a silver dollar.  Attractive package but not too appetizing when you read the ingredients.

[Rebel SS]

It is in a small pkg about 6-8" long and about the diameter of a silver dollar.  Attractive package but not too appetizing when you read the ingredients.

https://www.caciqueinc.com/products/pork-chorizo/



Ingredients:
Ingredients: PORK SALIVARY GLANDS, LYMPH NODES AND FAT, CHORIZO SEASONING (PAPRIKA, SALT, SPICES, MUSTARD, GARLIC POWDER), PORK, VINEGAR, SOY GRITS, SODIUM NITRITE

[LPS]

That's it Rebs.  Thanks. 

[Rebel SS]

That's it Rebs.  Thanks. 

Nothin' else to do while yer quarantined!   

[Reinhard]

Pay's to read the ingredients LOL.   thanks Reb.  good luck.

[mike89]

I seen that on a label a few years ago and haven't bought as much because of that.. in other words I read the indigents before buying too..   I did forget that so it's good to have a reminder!!!

[Cooperman]

It is in a small pkg about 6-8" long and about the diameter of a silver dollar.  Attractive package but not too appetizing when you read the ingredients.

https://www.caciqueinc.com/products/pork-chorizo/

Oh crap, I’ve eaten that stuff several times. I always wondered what they do with the lymph nodes that they remove from the pork shoulder.



Ingredients:
Ingredients: PORK SALIVARY GLANDS, LYMPH NODES AND FAT, CHORIZO SEASONING (PAPRIKA, SALT, SPICES, MUSTARD, GARLIC POWDER), PORK, VINEGAR, SOY GRITS, SODIUM NITRITE

[Steve-o]

It is in a small pkg about 6-8" long and about the diameter of a silver dollar.  Attractive package but not too appetizing when you read the ingredients.

https://www.caciqueinc.com/products/pork-chorizo/
Ingredients:
Ingredients: PORK SALIVARY GLANDS, LYMPH NODES AND FAT, CHORIZO SEASONING (PAPRIKA, SALT, SPICES, MUSTARD, GARLIC POWDER), PORK, VINEGAR, SOY GRITS, SODIUM NITRITE

They must be using the real "choice cuts" for other products...

[LPS]

Del is the one that brought it to my attention and I was surprised to see here in our store and yup same stuff. 

[delcecchi]

Del is the one that brought it to my attention and I was surprised to see here in our store and yup same stuff.

Yep, there I was getting ready to put it in the basket....OK, never mind.    Sort of like back many decades when I read the ingredients on a package of hot dogs... Beef lips... mmmm.   Maybe not tonight...

[LPS]

Yup so hard to find a good hot dog anymore too.  Sad!

[Rebel SS]

Weenies! That was mine tonite. Schweigert old-fashioned course ground...and they just don't taste the same. Bourbon beans and zesty fries with KATCHUP.