# What are you cooking today? **URL:** \ **Category:** general\ **Created:** [June 13, 2016, 8:18pm UTC](https://cog.discourse.group/t/what-are-you-cooking-today/1167 "2016-06-13T20:18:37Z")\ **Posts on this page:** 20\ **Page:** 6
**Author:** ![Rizak](https://sea1.discourse-cdn.com/flex001/user_avatar/cog.discourse.group/rizak/32/4190_2.png) [@Rizak](https://cog.discourse.group/u/Rizak)\ **Post date:** [June 4, 2019, 11:24am UTC](https://cog.discourse.group/t/what-are-you-cooking-today/1167/101 "2019-06-04T11:24:00Z")
I really only sell them locally because shipping them is a huge, expensive pain. I’d be literally flinging rocks through the post. This is them. > **[Really Horrible Enterprises](https://www.facebook.com/reallyhorrible/photos/ms.c.eJw1ycENACAIA8CNjJUCZf~;FTESelyuVCCcdhJ9VbUsxqRhH~;~;4OvE~_N7T1t7G1cr~_kTlQ~-~-.bps.a.989841487847491/989841544514152/?type=3&theater)** > > The shadow on these makes them look slightly different. Not that it matters. They'll turn black after the first couple of uses. Also, [this](https://www.facebook.com/reallyhorrible/videos/1012009418964031/). ---
**Author:** ![RoadRunner](https://sea1.discourse-cdn.com/flex001/user_avatar/cog.discourse.group/roadrunner/32/63_2.png) [@RoadRunner](https://cog.discourse.group/u/RoadRunner)\ **Post date:** [June 4, 2019, 1:39pm UTC](https://cog.discourse.group/t/what-are-you-cooking-today/1167/102 "2019-06-04T13:39:39Z")
Mmmm! Nice. I’m guessing the plates help to reduce or eliminate hotspots so you get more even cooking. ---
**Author:** ![Rizak](https://sea1.discourse-cdn.com/flex001/user_avatar/cog.discourse.group/rizak/32/4190_2.png) [@Rizak](https://cog.discourse.group/u/Rizak)\ **Post date:** [June 4, 2019, 2:47pm UTC](https://cog.discourse.group/t/what-are-you-cooking-today/1167/103 "2019-06-04T14:47:57Z")
Exactly. Here is the pitch. They eliminate hotspots entirely. All the best pizza ovens have a soapstone floor. It is a dense stone that is impermeable, so nothing soaks into it. Some stone will soak up tiny amounts on the surface when cooking or cleaning and the next time you heat it up, that moisture expands and the stone cracks. Not so with these. It doesn’t expand or contract, which is why laboratory tables are often made of it. You can put a hot beaker on it right off the fire and the table doesn’t GAF. To test this, a couple of years ago I waited until it was -40C (-40F) outside and heated the bbq up to a ripping 380C (700F). I couldn’t get it any hotter on that day. I got my welding gloves on, picked one of the stones up and threw it into a snowbank. After an incredible amount of steam was created, I dug around in the snow and found it in one piece. No damage. Cleaning is really easy. Looking at that steak video, you can see that mine are almost completely black. That’s just oxidation and a bit of staining. It is pretty even, so it doesn’t even look unsightly. Just wipe it off with a damp paper towel while it is still hot and you’re done. Throw the paper towel away. No seasoning is necessary, but you might think about using something to make delicate foods release easier. Looking through the album of pictures, you can see that I’ve made pizza, omelettes, brochettes, shrimps, etc. It handles delicate foods really well and burgers and steaks too. That said, there are a few issues to be aware of: Any fat will not drip onto the coals or burner cover. Instead, it will pool on the plate surface and possibly all drip off one side if your cooker isn’t that level. I just keep some extra paper towel and tongs handy for this. You won’t get a _ton_ of smoky flavour added. Some, but less. These things are heavy and hold onto the heat for a long time. If you plan to store them somewhere other than on the grill, you will have to wait for a while for them to cool down. They take a little while longer to heat up than just turning on your grill. No grill marks. It’s stone, but still a relatively soft stone. It will scratch. Don’t use a scraper on it. You can probably find some at a bbq store local to you. ---
**Author:** ![RoadRunner](https://sea1.discourse-cdn.com/flex001/user_avatar/cog.discourse.group/roadrunner/32/63_2.png) [@RoadRunner](https://cog.discourse.group/u/RoadRunner)\ **Post date:** [June 4, 2019, 3:52pm UTC](https://cog.discourse.group/t/what-are-you-cooking-today/1167/104 "2019-06-04T15:52:33Z")
Thanks, I’ll keep an eye out ---
**Author:** ![balance](https://sea1.discourse-cdn.com/flex001/user_avatar/cog.discourse.group/balance/32/1888_2.png) [@balance](https://cog.discourse.group/u/balance)\ **Post date:** [July 31, 2019, 1:30am UTC](https://cog.discourse.group/t/what-are-you-cooking-today/1167/105 "2019-07-31T01:30:09Z")
Tonight I made Garlicky Greek Spaghetti Toss. It’s basically spaghetti, tomato, olives, feta, and some garlic sautéed in olive oil. Plus a few spices and such. Worked out good: $Wife worked late, so it was my night to cook and we will get at least two lunch servings out of the leftovers. I don’t really like olives and we cut them back a bit. Official recipe calls for capers, but we skipped those too. ---
**Author:** ![balance](https://sea1.discourse-cdn.com/flex001/user_avatar/cog.discourse.group/balance/32/1888_2.png) [@balance](https://cog.discourse.group/u/balance)\ **Post date:** [August 5, 2019, 4:55pm UTC](https://cog.discourse.group/t/what-are-you-cooking-today/1167/106 "2019-08-05T16:55:23Z")
Baked chicken chimichangas tonight! ---
**Author:** ![balance](https://sea1.discourse-cdn.com/flex001/user_avatar/cog.discourse.group/balance/32/1888_2.png) [@balance](https://cog.discourse.group/u/balance)\ **Post date:** [August 6, 2019, 1:30am UTC](https://cog.discourse.group/t/what-are-you-cooking-today/1167/107 "2019-08-06T01:30:22Z")
Not the best batch: I got quesadilla cheese to be different instead of the usual Mexican blend. Melts well, but not as much flavor, ---
**Author:** ![Ook](https://sea1.discourse-cdn.com/flex001/user_avatar/cog.discourse.group/ook/32/72_2.png) [@Ook](https://cog.discourse.group/u/Ook)\ **Post date:** [August 25, 2019, 5:41am UTC](https://cog.discourse.group/t/what-are-you-cooking-today/1167/108 "2019-08-25T05:41:22Z")
Planning on bbq some lamb sausages. With a nice potato salad, veggies and garlic bread. ---
**Author:** ![dakboy](https://sea1.discourse-cdn.com/flex001/user_avatar/cog.discourse.group/dakboy/32/68_2.png) [@dakboy](https://cog.discourse.group/u/dakboy)\ **Post date:** [August 25, 2019, 11:09am UTC](https://cog.discourse.group/t/what-are-you-cooking-today/1167/109 "2019-08-25T11:09:26Z")
![fullsizeoutput_723d](https://us1.discourse-cdn.com/flex001/uploads/cog/original/2X/7/73c922b46de286d5d176acc400f1176a5d179cdd.jpeg) ---
**Author:** ![Ook](https://sea1.discourse-cdn.com/flex001/user_avatar/cog.discourse.group/ook/32/72_2.png) [@Ook](https://cog.discourse.group/u/Ook)\ **Post date:** [August 25, 2019, 12:35pm UTC](https://cog.discourse.group/t/what-are-you-cooking-today/1167/110 "2019-08-25T12:35:04Z")
Bbq went well, we added a bbq chicken flattie as well. There’s some meat left over, $wife says she’ll make something with it for lunch tomorrow ---
**Author:** ![Johtoguy](https://sea1.discourse-cdn.com/flex001/user_avatar/cog.discourse.group/johtoguy/32/917_2.png) [@Johtoguy](https://cog.discourse.group/u/Johtoguy)\ **Post date:** [June 18, 2020, 6:04pm UTC](https://cog.discourse.group/t/what-are-you-cooking-today/1167/111 "2020-06-18T18:04:35Z")
Tonight i am going to start a marinade for my chicken, im thinking ill do honey, orange and lemon juice. Ill let the marinate for 24 or so hours then bake it with some veggies. ---
**Author:** ![RRabbit42](https://sea1.discourse-cdn.com/flex001/user_avatar/cog.discourse.group/rrabbit42/32/79_2.png) [@RRabbit42](https://cog.discourse.group/u/RRabbit42)\ **Post date:** [June 20, 2020, 4:33am UTC](https://cog.discourse.group/t/what-are-you-cooking-today/1167/112 "2020-06-20T04:33:10Z")
The local grocery store has packages of BBQ, Orange and General Tso’s chicken under their store brand and is the only place I can find tortilla bowls. They’re the basis for a combination I like. - Get oven warming up to the 350 degrees required for the tortilla bowls about 15-20 minutes before starting on the rest so everything will be ready about the same time. - Start cooking the chicken, whichever one I pick. Approx 15 minutes total cook time. - If I want a higher amount of vegetables, I put one of the Green Giant Simply Steam Antioxidant Blend packages in the microwave about half-way through cooking the chicken. Otherwise, I just use regular dinner salad during assembly. - Put the tortilla bowl in the oven about 5 minutes before chicken is done. Directions say 3 minutes. An extra minute or two seems to make it taste better. When it gets to zero for everything, put vegetables in the tortilla bowl, add chicken and some shredded cheese. Two or three dollops each of sour cream and guacamole. For a little extra flavor, add something like Pineapple Peach Salsa (Target’s Archer Farms store brand). I prefer mild salsas and this kind mellows it nicely. ---
**Author:** ![balance](https://sea1.discourse-cdn.com/flex001/user_avatar/cog.discourse.group/balance/32/1888_2.png) [@balance](https://cog.discourse.group/u/balance)\ **Post date:** [June 20, 2020, 12:27pm UTC](https://cog.discourse.group/t/what-are-you-cooking-today/1167/113 "2020-06-20T12:27:59Z")
Working on some bread I started yesterday, it’s a recipe we’ve done a couple times where it’s baked in a Dutch oven. I want to try the fancier recipes from the same book, but we’ve had no luck finding the flour beyond basic white flour. I also have to start dinner later, which is a creamy tomato soup with tortellini in the slow cooker. ---
**Author:** ![MSUAlexis](https://sea1.discourse-cdn.com/flex001/user_avatar/cog.discourse.group/msualexis/32/7_2.png) [@MSUAlexis](https://cog.discourse.group/u/MSUAlexis)\ **Post date:** [September 9, 2020, 8:43pm UTC](https://cog.discourse.group/t/what-are-you-cooking-today/1167/114 "2020-09-09T20:43:53Z")
Batch cooked a few things to put up in the freezer for grab and go meals. Only took a few hours… Should last a couple of weeks. There’s a crockpot full of casserole too. ![PXL_20200909_193221107](https://us1.discourse-cdn.com/flex001/uploads/cog/original/2X/0/0909ab8a4caf072b7ae419259f99165261c2749c.jpeg) ---
**Author:** ![balance](https://sea1.discourse-cdn.com/flex001/user_avatar/cog.discourse.group/balance/32/1888_2.png) [@balance](https://cog.discourse.group/u/balance)\ **Post date:** [September 9, 2020, 9:33pm UTC](https://cog.discourse.group/t/what-are-you-cooking-today/1167/115 "2020-09-09T21:33:33Z")
Nothing today, but yesterday my day went: - Work til 5:00 - Started a batch of Rosemary Bread. Mixed it and got it divided for a second rise by 7. - Jumped on a work call from 7 to about 7:45, when I tossed the bread in the oven. - About 8:00 made a dish of ziti and cooked that. Everything was just about done when my wife got home! ---
**Author:** ![balance](https://sea1.discourse-cdn.com/flex001/user_avatar/cog.discourse.group/balance/32/1888_2.png) [@balance](https://cog.discourse.group/u/balance)\ **Post date:** [January 21, 2021, 6:19pm UTC](https://cog.discourse.group/t/what-are-you-cooking-today/1167/116 "2021-01-21T18:19:29Z")
So, uh, turns out bread Starters kind of smell like parmesan cheese and/or feet. ---
**Author:** ![Ook](https://sea1.discourse-cdn.com/flex001/user_avatar/cog.discourse.group/ook/32/72_2.png) [@Ook](https://cog.discourse.group/u/Ook)\ **Post date:** [January 31, 2021, 7:02pm UTC](https://cog.discourse.group/t/what-are-you-cooking-today/1167/117 "2021-01-31T19:02:32Z")
Tried making shepherds pie for the first time. 500g mixed veggies (cut and diced) 250g mince 2 medium tomatoes (adjust to taste) 3 medium Onions (adjust to taste) 8 medium potatoes Italian herbs/chutney/spice Beef stock Put potatoes on boil. Fry onions till brown, set aside. (Use what you like, butter, olive oil etc) Fry mince in onion pan till well done. Add beef stock. Add chutney and spice/herbs (if you want) Add onions to mince, let simmer. Dice tomatoes fine, add to mince and onion, let simmer until tomatoes is soft. Add veggies. Let simmer until veggies are done. When potatoes are done, mash 'em. Get a dishpan large enough, put the mince and veggie mix in, then put the mash onnatop and serve neither shaken nor stirred. This is what I’ve cooked up to last for two/three days for myself. I can add more mince if I want, but decide to go easy on the mince and have a bit more veggies rather. This will be enough for 3-4 persons. Mix 'n match - you can add a bit more mince and veggies if you want, and there’s more persons eating with as well. Edit : never followed a recipe, decided to make this on a whim. ---
**Author:** ![Viking](https://sea1.discourse-cdn.com/flex001/user_avatar/cog.discourse.group/viking/32/32_2.png) [@Viking](https://cog.discourse.group/u/Viking)\ **Post date:** [February 1, 2021, 8:54am UTC](https://cog.discourse.group/t/what-are-you-cooking-today/1167/118 "2021-02-01T08:54:29Z")
> [@Ook](#): > > Get a dishpan large enough, put the **mice** and veggie mix in I do hope that was an accidental typo. Otherwise, I will gracefully decline any invitations to dine at Chateau-Ook. ---
**Author:** ![Ook](https://sea1.discourse-cdn.com/flex001/user_avatar/cog.discourse.group/ook/32/72_2.png) [@Ook](https://cog.discourse.group/u/Ook)\ **Post date:** [February 1, 2021, 6:56pm UTC](https://cog.discourse.group/t/what-are-you-cooking-today/1167/119 "2021-02-01T18:56:53Z")
Accidental typo it is!!! 🤣 I had some of my shepherds pie, it was nomlicious. ---
**Author:** ![RRabbit42](https://sea1.discourse-cdn.com/flex001/user_avatar/cog.discourse.group/rrabbit42/32/79_2.png) [@RRabbit42](https://cog.discourse.group/u/RRabbit42)\ **Post date:** [June 13, 2021, 5:03pm UTC](https://cog.discourse.group/t/what-are-you-cooking-today/1167/120 "2021-06-13T17:03:58Z")
A tip to help with cleanup after cooking. If you’ve got food that’s really stuck on or burnt onto a surface like a griddle that just won’t come off and you don’t want damage it by using something abrasive like a steel wool pad, use a door shim. These are usually made out of a harder wood and helps them stand up to the pressure of scraping or chipping off the gunk, but it’s still soft enough to avoid damaging the cooking surface (or reduces it). [Previous page](https://cog.discourse.group/t/what-are-you-cooking-today/1167.md?page=5) [Next page](https://cog.discourse.group/t/what-are-you-cooking-today/1167.md?page=7)