What did I cook this weekend.....

I didn't know where else to drop this, so... here you go. Dinner in the fast lane. Happy Friday.

 

Roasted coffee (columbian) in my Whirley Popper. Smells great. Can't wait to grind and drink this weekend!

 

Nice! How did you like the whirley popper? I use an air popper right now, but I'm thinking of switching so I can do a larger batch size. I'm concerned I won't get as much consistency though.

 

It's my first time, so I can't compare it to any other method. But I have to say I'm very happy how well it went. It was a lot easier than I thought it would be.

I posted a few more pics in the coffee thread, here.

 

Like I need to start another obsession!

 

I made speghetti with jalapeno cheddar sausage and a matcha green tea pound cake.

 

I came here to give you crap then realized he roasted coffee with a whirly pop! I have one of those! Haha dammit, another hobby.

 

Oh yes you do!

 

.

 

What you got?

 

A little of this, a little of that...

 

Well I was going to call you a wuss and tell you to stick to bread and beer. But I caved when I saw the whirly pop thing. I'm a sucker.

 

Just roasted 2.5lbs of coffee... In an iron skillet. Damn you HBT!

 

Pics, dammit!

I'd say it's near impossible to roast coffee beans AND take pics at the same time. They go from brown to charcoal in about 30 seconds. But let's see your post-roasted beans.

BTW, advice on the webz is to let the beans offgas, unsealed, for 2 days. Apparently they give off a bunch of CO2. Mine smell so freaking good right now.

 

A philly cheese steak skillet using the recipe on the back of the stroganoff pasta sides. Seasoned the steak with some mrs. Dash southwest chipotle and salt and pepper. Maybe add mushrooms next time.

 

I made Beef Burgandy for dinner tonight red wine, beef stick, cognac, mushrokms, fresh herbs etc. I made it with beef short ribs instead of the chuck I would usually use. I always take pictures of my food but i didn't this time. At any rate it was great.


Sent from my iPhone using Home Brew

 

Next time. I'm getting ready to head to the airport.

 

Czech pork roast . Absolutely the best pork roast ever . So glad I came across this recipe .
Well I used a Belgian IPA for the beer instead of the traditional beer. The beer sure gave the carrots and potatoes a nice flavor . the first time I made this I used a Muntons English Bitter . It was also good .

 

the smell of freshly roasted beans is so delightful . If they could only capture it in an air freshner

 

I made coffee with my beans today. I was expecting disappointment. Man, what a cup. It was so full of nutty flavor. There was zero of that acrid bitter burnt taste you get from a lot of cups of coffee. Smooth and nutty. I'm hooked.

I worry now that I won't be able to reproduce this in my next roasting.

 

You may not get that exact roast again, but you will get a tasty, nuanced cup that you'll enjoy. With more experience, you'll have more consistency.

 

We had a bit of a get together at the place last night. I grilled up about 4 lbs of burgers and some hot dogs, while the roomates made up Buffalo Chicken dip and Artichoke dip and Sangria. Then there was also a backyard campfire with S'mores and a severe dent was put into my kegs. I hope I have enough beer leftover to keep me while I rebuild my pipeline again.

 

BACON!
Made a quick panini with aged gouda, why's my arm numb?

 

haha, that made me laugh

 

You guys are killing me.... Me without my kitchen

 

Made this tonight. Family was happy. Thanks!

BTW, I made a terriaki sauce from here: http://www.food.com/recipe/restaurant-teriyaki-sauce-133751

 

Hungry again!

 

I joined the wife and went vegan tonight.
I made a tofu stir fry with red curry and coconut milk over jasmine rice



Dan6310

 

Jarred up some kraut today. Then grilled some brats and made bacon & sausage wrapped jalapenos stuffed with asadero cheese.

 

Surf and turf. Yeah I ate it all. Don't judge.

 

Did another couple of tri-tips, sous vide, for myself and the in-laws.

Unfortunately, no pics.

Process:
Rubbed with worcestershire sauce & mustard.
Added rub of 2 pts turbinado sugar, 2 pts kosher salt, 2 pts fine ground pepper, 2 pts powdered garlic, 2 pts powdered onion, and 1 pt equal mix of ancho/chipotle/cayenne chile powders.
Vacuum sealed Saturday morning, into the fridge.
Saturday night, ~7:30 PM, into the sous vide bath at 131 degrees.
Sunday ~12 PM, increase temp to 135 degrees
Sunday 4:40 PM, pull them out, onto a mildly warm grill, seared heavily with the torch, and sliced.

Rave reviews...

 

You guys are making some truly AWESOME food! I made beer boiled stadium brats (boiled in Moose Drool), along with some little red taters & brussels sprouts. Served up with a wedge of extra sharp cheddar on the side, cold, crisp kraut (with caraway seed), and lingonberry preserves for the brats & a spinach/kale salad. Washed it down with more Moose Drool; I was a happy camper.
Regards, GF.

 

One thing I miss from living in the Midwest is having great brats (especially from Bucyrus) always available.

 

Same here. Old Wisconsin brand makes a firly good fest brat, but no lcl stores carry that brand. There's 1 guy in town who makes some really good brats, but but all I had on hand was the Johnsonvilles.

I really miss the true fest wurst & the Nurnberger wurst I got in Germany, haven't found anything stateside that can compare; but this place does look & sound like a viable option: https://www.bavariasausage.com/
I haven't tried their stuff yet, but I think will place an order in the next week or two.
Regards, GF.

 

This weekend I made a Creamy Chicken Asparagus soup.

Fry half a pack of bacon
Sweat 1 onion and some garlic in the bacon grease
Add flour to onion to absorb the grease and fry a couple of minutes turning often
add 4 cups chicken stock a little at a time to the onion and flour mixture mixing to integrate
Once boiling add 1-2 cups heavy cream
pan fry chicken breast
chop asparagus into manageable sizes for steaming. Steam all but the tips until very soft. Steam tips enough to soften without making them fall apart.
Dice chicken and add to stock
Chop bacon and add to stock
Puree asparagus stalks and add to stock
Reheat soup and add asparagus tips
salt and pepper to taste

I used 2 bunches of asparagus. This is one of those cooking by eyeball recipes.

 

How did you misplace your kitchen?

 

Not to rub it in (too much) but I am lucky to be down the street from here. https://www.germangourmet.com. When I first saw the place I wondered how it was open so long, but my god! So much delicious sausage and other deli meats. Not to mention everything else. I think I will need to buy a bunch of sausages to grill up this weekend.

 

you know how it is when you brew a good batch and just can not stop drinking until you you can not pick up a bottle any longer . Then you forget where you parked your car and where you left your kitchen

 

that looks really good .
My question is .. what the heck is a panini and a gouda ?

 

Chew an aspirin chef it'll be alright.