That looks near perfect.
What did I cook this weekend.....
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That looks near perfect.
I'm suddenly hungry again!
Thanks - it turned out great. Of course I was starved since I haven't eaten since breakfast. 
Pizza stone was definitely a great investment.
Pizza stone was definitely a great investment.
Thanks - it turned out great. Of course I was starved since I haven't eaten since breakfast.
New stone? I always let the oven heat up for the better part of an hour before baking, I also have two stones stacked on one another, more thermal mass.
No, got it back in January. And I had it heating in the oven for about 90 minutes before I started baking (5 personal pies tonight)
mattmmille
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Wheel of cheese (yellow cheddar w/annatto) is out of the press and drying on a rack. I'm making another one tonight, white cheddar, with habeneros!
Ooh...making cheese. That's on my future wish list! All I've ever done is make yogurt cheese from homemade yogurt. I would love to make a semi-hard goat's milk cheese with some rosemary or something like that. Making your own cheddar...dude, that rocks!
headbanger
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Hey PP, you ever cold smoke your cheese?
No. I don't think I can get my smoker, as it is, to stay below 100F. But believe me, I think about doing it ALL THE TIME.
I need to rig up a side smoker to make that happen. I'll probably do it this winter. You'll be the first to know
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No. I don't think I can get my smoker, as it is, to stay below 100F. But believe me, I think about doing it ALL THE TIME.
I need to rig up a side smoker to make that happen. I'll probably do it this winter. You'll be the first to know
Fill your WSM water pan with ice and only use enough briquets to generate smoke.
Or get one of these:
http://www.amazenproducts.com/mobile/Product.aspx?id=37360
I use it for cold smoking salmon, Canadian bacon, pastrami, etc. in my WSM.
headbanger
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No. I don't think I can get my smoker, as it is, to stay below 100F. But believe me, I think about doing it ALL THE TIME.
I need to rig up a side smoker to make that happen. I'll probably do it this winter. You'll be the first to know
Right on, a friend of mine rigged up one with an old tool box, weber grill, tube pellet smoker and some flexible stove pipe. Works darn good too! Next time I'm over there I'll snap some pics for you if you're interested.
paulthenurse
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Metal dryer hose out the top of the smoker to a cold smoke chamber. The dryer hose can stretch or shrink to regulate the smoke temp depending on the ambient outdoor temp. It works.
I know. PP that is awesome I have to add cheese making to my list of things to do sausage making is at the top of that list. Not sucking worse than anything has ever sucked before at baking is on the list as well.
Then I expect to see lots of ugly loafs of bread this fall and winter, hopefully sourdough, I screwed up a lot more loafs of bread than I did batches of beer
Then I expect to see lots of ugly loafs of bread this fall and winter, hopefully sourdough, I screwed up a lot more loafs of bread than I did batches of beer
I'm giving sour dough a go soon pictures of my failure and shame will be posted here.
headbanger
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Whipped up some beer cheese earlier for some company. Grand cru with Hopknocker and some garlic and salt. Turned out really nice.
I've been looking at those for a while.
That would be greatly appreciated!
Thanks Paul. That's pretty much what I've been imagining in my mind's eye. It's so ghetto though. In my mental picture, I see a lot of metal tape. No?
Fish spread was a major winner. It will disappear tomorrow. Yum!
gratus fermentatio
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You might try a crock with boards & weights The Hutterites around here use them all the time & they make some very tasty kraut. Have a look here:
https://www.lehmans.com/c-66-crocks-and-lids.aspx
Regards, GF.
gratus fermentatio
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Friday I made stir-fried brussels sprouts with pork & mushrooms in black bean sauce, here's the recipe:
http://rasamalaysia.com/stir-fried-brussels-sprouts-and-pork-in-black-bean-sauce/2/
I deviated from the recipe by using pork stew meat instead of ground pork and the store was out of sh!take mushrooms, so I improvised with crimini. I also used dark sesame oil instead of the oils they suggested. I was cooking for my girlfriend, so I only got a pic of the food in the wok.
Second pic is what I made Saturday, stuffed spaghetti squash. I'm sure there's an actual recipe or 2 out there somewhere, but this is one I just thought up a few years ago. Spaghetti squash smeared with butter & liberally sprinkled with dried, crushed sweet basil, baked at 375* for 45 mins. Then stuffed with a mix of mashed potatoes (with a little chicken bullion mixed in), frozen peas & carrots, a pat of butter, a pinch of thyme, a sprinkling of sage & a clove of minced garlic.
Spoon this mix into the squash, sprinkle with fresh ground black pepper & top with chicken; I use chicken from a can, cuz it's quick & easy. Bake again @375* for about 20 mins, or until the chicken on top starts to brown & crisp. It tastes a lot better than it looks in the pic. This got boxed up for my work lunches.
http://rasamalaysia.com/stir-fried-brussels-sprouts-and-pork-in-black-bean-sauce/2/
I deviated from the recipe by using pork stew meat instead of ground pork and the store was out of sh!take mushrooms, so I improvised with crimini. I also used dark sesame oil instead of the oils they suggested. I was cooking for my girlfriend, so I only got a pic of the food in the wok.
Second pic is what I made Saturday, stuffed spaghetti squash. I'm sure there's an actual recipe or 2 out there somewhere, but this is one I just thought up a few years ago. Spaghetti squash smeared with butter & liberally sprinkled with dried, crushed sweet basil, baked at 375* for 45 mins. Then stuffed with a mix of mashed potatoes (with a little chicken bullion mixed in), frozen peas & carrots, a pat of butter, a pinch of thyme, a sprinkling of sage & a clove of minced garlic.
Spoon this mix into the squash, sprinkle with fresh ground black pepper & top with chicken; I use chicken from a can, cuz it's quick & easy. Bake again @375* for about 20 mins, or until the chicken on top starts to brown & crisp. It tastes a lot better than it looks in the pic. This got boxed up for my work lunches.
paulthenurse
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It's uber ghetto. So? Who cares? It's fast, its cheap and it works.
But to answer your question, yes, duct tape plays a prominent role.
I care. I like to keep my stuff looking as neat as I can. I'll probably end up doing it, though. Doesn't seem too hard. I think I'll just funnel the smoke from the WSM to my Weber Performer, and cold smoke in the performer. Hmmm... might end up doing this soon.
Smoked fish spread with tabasco for lunch today. Extra fish got vac packed and frozen.
Smoked a turkey this afternoon (while at a soccer match actually). Making turkey rice soup and turkey tetrazinni later this week with it.
Finishing up a weekend of great food with some filet and left over twice-baked potato casserole.
paulthenurse
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Well I'm not suggesting you hang your laundry from it to dry. But for a temporary add on that you can readily dismantle and put away till the next time you want to cold smoke something, the duct tape/dryer hose works great. Then you can disassemble so the neighbors don't talk about you.
Finally figured out what was wrong with my small burner,(figured out? disassembled, cleaned and reassembled,LOL) so I got the wok out and winged it!
Chicken thighs, asparagus, baby bok choy, onion, green onion, oyster and shiitake mushrooms.
Sambal oelek, tamari, chicken stock and sesame oil as the sauce.
Topped with cashews and more green onions, Happy, Happy!!
Chicken thighs, asparagus, baby bok choy, onion, green onion, oyster and shiitake mushrooms.
Sambal oelek, tamari, chicken stock and sesame oil as the sauce.
Topped with cashews and more green onions, Happy, Happy!!
haha. My neighbors can't see my patio. My wife can.
That looks great. I'm grilling a bunch of thighs right now myself. I tossed them overnight in a teriyaki marinade. I really wish I was doing them your way though. Man that looks good.
paulthenurse
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I cut up the cheddar, ate some (!), and waxed the rest for aging.
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Nice!
I tried cheese and gave up. Couldn't get mozzarella to turn out right. Think the milk available here is just too pasteurized.
I tried cheese and gave up. Couldn't get mozzarella to turn out right. Think the milk available here is just too pasteurized.
