First, haha!
Bought at AAA chemicals, Food Grade Sodium Hydroxide. A single 2# container ($7) will last a long time, but if you want a visit from Homeland Security try buying a barrel.
http://www.aaa-chemicals.com/sodium-hydroxide.html
What did I cook this weekend.....
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First, haha!
Bought at AAA chemicals, Food Grade Sodium Hydroxide. A single 2# container ($7) will last a long time, but if you want a visit from Homeland Security try buying a barrel.
http://www.aaa-chemicals.com/sodium-hydroxide.html
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Thanks. I just sprayed my computer with coffee.
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Don't know he'd agree with that...
You'll have plenty for making Lutefisk, Yum!
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ChefRex said:
Ewwwwww
Smelly, rotten, lye laden fish, what's not to love?
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ChefRex said:
Everything!
On a cracker, that sounds awesome!
Without searching, stumped. The Graduate?
There's no "r" in Klopek.........
Oven is heating for pizza, pictures later.
Rhumbline
Well-Known Member
It's hot and sticky down here in Fla and about all I can get interested in is a salad.
and a beer.
and a beer.
Tex mex pizza
Looks good!
You don't slash you loafs? I find I get better oven spring.
Funny you have my stove.
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Beautiful pizza and bread
boydster
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Man oh man that pizza looks good, ChefRex! I got a new cast iron pan and used it yesterday for the first time making a Hawaiian pizza. Didn't even think to take pictures, but I have some extra pizza dough and sauce in the freezer for sometime soon to make another.
I got a borrowed fryer going and made onion rings and cheese sticks for tonights ballgame. I didn't know to freeze the cheese first, and ended up with a mess for the cheesesticks. woops.
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I can't cook cook on brew weekend.
Goofynewfie
Well-Known Member
Turkey stew w/ dumplings
JohanMk1
Well-Known Member
We had a twelve hour unscheduled electricity failure last night that started just as i was begining to make our burgers from scratch last night.
Still made burgers from scratch, just did em entirely over charcoal
Sorry for the crappy pic, it was taken by torchlight with my phone.
Still made burgers from scratch, just did em entirely over charcoal
Sorry for the crappy pic, it was taken by torchlight with my phone.
gratus fermentatio
Well-Known Member
We had a twelve hour unscheduled electricity failure last night that started just as i was begining to make our burgers from scratch last night.
Still made burgers from scratch, just did em entirely over charcoal
Sorry for the crappy pic, it was taken by torchlight with my phone.
Nice save!
Regards, GF.
MarcusKillion
Well-Known Member
I got no pics but I cooked several things . Sweet corn bread that came out pretty good . 14 bean cajun soup that is good . columbus SMaSH , could be good or horrible I guess I will find out later . Getting ready to make some hot sauce from Trinidad Scorpion and ghost peppers .
Spatchcocked, marinated and grilled a chicken. asparagus and some rice on the side
I made a quinoa veggie soup last night.
Sweat one chopped onion, a couple handfuls of chopped carrots, and 3-4 cloves of diced garlic in olive oil until the onions are done. Add 2 cartons of broth, an undrained can of diced tomatoes, a cup of uncooked quinoa, and a half teaspoon each of marjoram, parsley, thyme, lemon pepper, and black pepper. Bring it to a boil then add a nice big handful of fresh green beans, reduce heat to low and cover, simmering for 10 minutes. Add a quarter head of purple cabbage sliced into thin ribbons and simmer covered 10 more minutes.
I think next time I make this I'll leave out the cabbage, and cut the quinoa back to a half a cup instead of a whole cup. I might add some lima beans too.
Sweat one chopped onion, a couple handfuls of chopped carrots, and 3-4 cloves of diced garlic in olive oil until the onions are done. Add 2 cartons of broth, an undrained can of diced tomatoes, a cup of uncooked quinoa, and a half teaspoon each of marjoram, parsley, thyme, lemon pepper, and black pepper. Bring it to a boil then add a nice big handful of fresh green beans, reduce heat to low and cover, simmering for 10 minutes. Add a quarter head of purple cabbage sliced into thin ribbons and simmer covered 10 more minutes.
I think next time I make this I'll leave out the cabbage, and cut the quinoa back to a half a cup instead of a whole cup. I might add some lima beans too.
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ChefRex said:Spatchcocked, marinated and grilled a chicken. asparagus and some rice on the side
Yum. I didn't cook anything today. Not even toast.
I pounded out some chicken breasts tonight with a mallet, spiced, grilled, sliced. Then some penne pasta done al dente, then a simple cream sauce of tomato sauce and heavy cream on top of some sauteed garlic, basil, mixed that with the pasta, then chicken on top. It was very yummy. No pics, was in a hurry to feed hungry kids.
Happy Sunday foodies.
Happy Sunday foodies.
BadMrFrosty
Well-Known Member
Took longer than a weekend from start to finish but this weekend I started to sample the fruits of my labour
1. While out cycling and minding my own business I stumbled upon field after field of corn.
2. After appropriating a bagfull I de-husked them and set them out to dry.
3. Several weeks later when they were dry I removed the nibs from the ears.
4. Ground the feckers into flour in my corona grain mill. Yay, my mill is no longer a unitasker, AB would be proud
5. Mixed the flour with a little water and salt and dropped the dough onto my double sided griddle sandwich toaster thingyamewhatsit. All that time and effort to remove the water and I'm now putting it back in
6. Closed the lid and applied pressure to flatted the dough out and cooked until golden. Lovely fresh corn "tortillas" will be available all winter long in my house.
Not real corn tortillas as the corn is not lime treated before grinding but to me they smell, taste and look like the real thing!
1. While out cycling and minding my own business I stumbled upon field after field of corn.
2. After appropriating a bagfull I de-husked them and set them out to dry.
3. Several weeks later when they were dry I removed the nibs from the ears.
4. Ground the feckers into flour in my corona grain mill. Yay, my mill is no longer a unitasker, AB would be proud
5. Mixed the flour with a little water and salt and dropped the dough onto my double sided griddle sandwich toaster thingyamewhatsit. All that time and effort to remove the water and I'm now putting it back in
6. Closed the lid and applied pressure to flatted the dough out and cooked until golden. Lovely fresh corn "tortillas" will be available all winter long in my house.
Not real corn tortillas as the corn is not lime treated before grinding but to me they smell, taste and look like the real thing!
gratus fermentatio
Well-Known Member
Native Americans used to make something very similar, some still do. They use more water so it's less of a dough & more like a batter, they cook it on a flat rock, or these days a flat griddle. Turns out like a thin crispbread. Different from a Mexican tortilla.
Regards, GF.
Regards, GF.
BadMrFrosty
Well-Known Member
Cheers for the info, I will give it a go next time!
We called them buckeyes and used to make them when I was a kid. They are too much for me now! I'd probably eat myself sick on them.
This weekend I broiled some fish with a Parmesan, butter, lemon, mayo, and spices coating. Actually turned out good. I don't cook fish that often and when I do it's usually deep fried or grilled.
My middle son loves making those peanut butter balls for the holidays. Addictive!
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Cookies.
