If you need to get rid of some inventory let my know
I've given TONS of them away in the past. I use them in iced tea, which I drink a ton of. That's about it, except for random recipes.
What did I cook this weekend.....
- Thread starter Melana
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
I've given TONS of them away in the past. I use them in iced tea, which I drink a ton of. That's about it, except for random recipes.
CreamyGoodness
Well-Known Member
Dare I invoke thy name Skeeterpee?
That came up once before. Maybe I'll give it a try.
CreamyGoodness
Well-Known Member
For better or for worse it is the brew I get asked to make by friends and family more than any other.
OP
OP
Kumquat Marmalade?
Squeeze them and put the juice into ice cube trays and freeze it. Then put it into ziplock bags and you have it for a long time. I'm surprised that someone hasn't suggest kumquat mead yet.
I did make marmalade from them a few years ago. I didn't put enough sugar in it and it was just too bitter. I meant to make that again.
I made (invented!) kumquat sandies that were REALLY good. I made the cookie dough with kumquat skins and pecans, rolled in parchment, refrigerated, then sliced. I need to do that again this fall.
Squeeze them and put the juice into ice cube trays and freeze it. Then put it into ziplock bags and you have it for a long time. I'm surprised that someone hasn't suggest kumquat mead yet.
I made a kumquat wheat that was really good.
Yes, I froze juice once. I ran a tree-full of lemons through my juicer and froze the juice in tupperware containers. Made lemonade with some of it (that nobody drank), and eventually (months later) my wife tossed it all. With teenage+ kids in the house, there's never enough space in a fridge.
OP
OP
i did make marmalade from them a few years ago. I didn't put enough sugar in it and it was just too bitter. I meant to make that again.
I made (invented!) kumquat sandies that were really good. I made the cookie dough with kumquat skins and pecans, rolled in parchment, refrigerated, then sliced. I need to do that again this fall.
omg!
gratus fermentatio
Well-Known Member
Lemon curd? Lemon chicken? Lemon shrimp? Lemon shandies? Lemon tarts? Sometimes I like to use lemon juice in a salad dressing, or even instead of dressing. I'll often use lemon juice as a condiment with Mexican or Thai food. You could even use it to make your own tofu; basically it's just soy milk & lemon juice, you've already got a press.
Just some ideas. Regards, GF.
mattmmille
Well-Known Member
Started fermenting a single jar of Kosher style dill pickles, using a few small cukes from the garden. I'm using a little china boullion cup to cover/seal the top and also keeps the cukes submerged. Fun little experiment... we'll see if it's worth making a big batch.
mattmmille
Well-Known Member
Late night snack...grocery store had ground elk on sale and I've never had it before. Made a burger yesterday. Tonight, it's "hamburger steak"bstyle, in aa gravy made with butter, shallots, home brew, blackberries, rosemary, a touch of honey, and a little worcestershire. Paired with a Whitestreet Scottish Ale from Wake Forest, North Carolina. Oh...MY!
Had friends over for dinner last night for what turned out to be a gluttonous night. Started with crab cakes & ABTs
View attachment ImageUploadedByHome Brew1435407527.233335.jpg
View attachment ImageUploadedByHome Brew1435407537.065628.jpg
Then filet with corn-on-the-cob and macaroni salad.
View attachment ImageUploadedByHome Brew1435407574.972690.jpg
And finished with devils food cupcakes filled with a mint chocolate mousse.
View attachment ImageUploadedByHome Brew1435407623.606902.jpg
Amazing part is everything got cleaned up before passing out at midnight. And after eating all that I was impervious to the effects of all the beer I drank!
View attachment ImageUploadedByHome Brew1435407527.233335.jpg
View attachment ImageUploadedByHome Brew1435407537.065628.jpg
Then filet with corn-on-the-cob and macaroni salad.
View attachment ImageUploadedByHome Brew1435407574.972690.jpg
And finished with devils food cupcakes filled with a mint chocolate mousse.
View attachment ImageUploadedByHome Brew1435407623.606902.jpg
Amazing part is everything got cleaned up before passing out at midnight. And after eating all that I was impervious to the effects of all the beer I drank!
Looks good. If you want to keep the pickles submerged, fill a quart baggie with water and set it on top of the pickles.
Mmm... crab cakes. Me want!
Grilled some beautiful salmon fillets last night and I finally have my salmon grilling technique down. Wanna hear? Here goes:
Skin on fillets.
Medium direct heat.
Take a piece of HD foil and fold it over a couple times so it's roughly the same size as the fillets. Oil the foil with grapeseed oil or olive oil or whatever you have and then just carpet the $#*& out of the foil with Kosher salt. Think you have too much salt? Add more. Just cover the foil with salt.
Place the fillets skin side up on the foil and place them, foil side down, directly over the coals. Peek occasionally. When the fish's color change starts to get about 1/4 to 1/3 of the way up from the bottom of the fillet, turn it over (skin side down) to finish 'er off. Pull it off the grill when it's about 130-135 F and add some fresh pepper. Perfect every time.
Skin on fillets.
Medium direct heat.
Take a piece of HD foil and fold it over a couple times so it's roughly the same size as the fillets. Oil the foil with grapeseed oil or olive oil or whatever you have and then just carpet the $#*& out of the foil with Kosher salt. Think you have too much salt? Add more. Just cover the foil with salt.
Place the fillets skin side up on the foil and place them, foil side down, directly over the coals. Peek occasionally. When the fish's color change starts to get about 1/4 to 1/3 of the way up from the bottom of the fillet, turn it over (skin side down) to finish 'er off. Pull it off the grill when it's about 130-135 F and add some fresh pepper. Perfect every time.
That's pretty close to how we did fresh salmon fillets on the grill back at home. Simple & good, especially with the lid down & some wood on the coals.
OP
OP
As the 'owner' of a dairy allergic child, I will say that I would take one of each?
That sound good! And being I got charged for 40 oranges instead of two when I went to the store tonight I might pick some up and give it a go.
That sound good! And being I got charged for 40 oranges instead of two when I went to the store tonight I might pick some up and give it a go.
Wow, that was a fat-fingered mistake for sure!! Grrrrrr.
Hope you got your salmon!
Yea wasn't too happy, went through the line and the girl fat fingered 21 even though I had labeled the bag, i thought the total was high so I squinted at the receipt as I didn't have a pair of glasses and headed over to CS, no problem I refund for 19 but no, she charged me for 19 and I didn't look till I got home.
I called and there was nothing they could do over the phone.
Straightened it out today, and I bought some nice salmon.
Sockeye salmon, rice and beans and grilled asparagus. View attachment ImageUploadedByHome Brew1435543698.734940.jpg
mattmmille
Well-Known Member
My last Elk burger...with sautéed onions, German Johnson tomato from the garden, Jarlsberg cheese and a little mayo...on a toastwd bagel. Demolishing that sucker!
The Jarlsberg Swiss cheese is made about 75M SE of me near Berlin.
They make a bit of it in Jarlsberg, Norway, too.
I've made it twice at home. My dog ate one of them, that *****. She actually buried most of it.
I made pizza last night. Utter fail. Dough was a little sticky and wouldn't slide off my peel. What a mess. My boys said they liked it anyway. Wife went right to plan B and re-heated up some thighs I had in the fridge.
Yeah, of course. But the local stuff here is made by a Swiss family. I think Heini's is better myself.
Do they offer tours? That would be very cool. Do you get their cheeses in your local grocery?
mattmmille
Well-Known Member
Jarlsburg is one of my favorites...Emmenthal and Gruyere are awesome, but Jarlsberg is great on a sandwich or burger. I didn't even realize it was a domestic! Harris Teeter has it on sale for $4.99 lb...cheap for a decent cheese, these days!
Fun Fact: Pinconning Cheese was developed in Pinconning Michigan.
I thought it was an old cheese style that they named the town after, not the other way around!
I thought it was an old cheese style that they named the town after, not the other way around!
Cheesy_Goodness
Well-Known Member
Bit late to this, but have you considered Limoncello? That's a lot of work but it'll blow through a ton of lemon peels.
I have a friend who said the same thing. In fact, I was supposed to give him a bunch of lemons for this purpose. I'll keep that in mind - thanks for the idea.
I like to make lemon curd with my abundance of Meyer lemons. It's such good stuff.
I also freeze the juice in the little ice cube trays, then pop 'em into Foodsaver bags and vacuum-seal them and keep in the freezer. It's nice when there aren't any lemons on the tree to grab a couple cubes of that freshly-frozen juice for recipes or to add to drinks.
I also freeze the juice in the little ice cube trays, then pop 'em into Foodsaver bags and vacuum-seal them and keep in the freezer. It's nice when there aren't any lemons on the tree to grab a couple cubes of that freshly-frozen juice for recipes or to add to drinks.
Yesterday, chicken thighs, sugar snaps and a couple types of shooms,
We just polished off Frito Pie - chili cheese Fritos, two cans of Dennison's chili, shredded Mexican blend cheese. DANG that stuff is so good!
And NO homemade stuff would NOT be better. You gotta get it all out of a can or package of some kind. Well, except the beer. Had a homebrewed Porter with it, which was excellent!
And NO homemade stuff would NOT be better. You gotta get it all out of a can or package of some kind. Well, except the beer. Had a homebrewed Porter with it, which was excellent!
Lots of lemon juice in the marinade for chicken souvlaki. And some in the homemade tzatziki sauce, from homemade yogurt. The red pot is the milk in the oven overnight, gelling into yogurt. The next pic is a cool sieve I have for filter the whey and thickening the yogurt.
Grilled, but it's so hard to get pics once it hits the table and the family gets busy.
Grilled, but it's so hard to get pics once it hits the table and the family gets busy.
