Search results

New Year treat - roasted Angus ribeye for 2.5 hours; came out tender and succulent. Kale sauteed with garlic and 'shrooms on the side.

Beautiful texture on that salmon! :mug: I really should try cooking via sous-vide one of these days; should be fairly straight-forward with Braumeister's temp control.

It surely helps to pick up last bits of salad goodness though :mug:

Last night's dinner - spinach, cherry tomato and basil salad, mixed with orzo (pasta shaped like large rice grains), served with shallot & garlic vinaigrette. Sprinkled with chives & goat cheese. Topped with grilled salmon for a bit of protein :-)

Thanks very much for the detailed response; will give it a shot :mug::ban:

Any secrets to achieving such lovely air cavities in the bread? :mug: I took multiple stabs at baking, however I could never get those.

Baked white asparagus topped with lemon zest & parmesan, served together with poached eggs, and goat cheese & dill toasted baguette. A bit of arugula tossed with olive oil and lemon juice on the side. Hoppy Belgian blonde worked unexpectedly well with that dish.

Lamb chops with fig / olive / shallots / toasted almonds salsa, with a side of spinach, roasted onions & bell pepper salad.

Must be really yummy with home-grown cabbage :mug: The way i prepare the saurkrauet is I rub salt into it, so it releases the juices. Moreover during fermentation the cabbage is pressed down with a ~4 lbs weight, which further contributes to juice release. I.e. during the fermentation...

Unlike the German variety (which is the one that goes into hot dogs), Eastern European variety is not thermally cooked. I.e. it is cabbage and carrots rubbed with salt and left at the mercy of lactic bacteria for about 3 days. Sometimes bits of apples & cranberries are added as well. Rumor...

Canned 2 kg (~4.4 lbs) of home-fermented Eastern European-style sauerkraut yesterday. Love its lactic bite.

One of my favorite soups.:mug:

Lovely cheeses!! Thank you for sharing! :mug:

For a 0.6L bottle, I use two carbonation drops + a quarter teaspoon of baker's yeast. After one week, my kombucha is as bubbly as champagne. :ban:

I did - followed the instructions to a 't'. Without the camembert culture, I don't believe the cheese would form that whitish exterior. Below is the youtube of the process that I followed: https://www.youtube.com/watch?v=7lztMlFi4mI So temp regime was as follows: a.) First few...

Thank you all! :mug: I believe that you are absolutely right - found this "camembert ripening chart": http://www.isignyamerica.com/products/camembert/ Mine looks something in between left-most and second left-most; will give the other camembert "puck" another month to mature.

Took a stab at cheese-making and started with a camembert. The first photo is drained cheese, with whey still coming out of it; probably one or two days after making it. The second picture is after about one month of conditioning. Picked up this kiwi-made kit from my LHBS...

Steamed cabbage leaves to soften them in my steam oven, prepared the filling and stewed the completed rolls stove-top for a good 4 hours.

Ye, really hate it when stuff breaks >< Found an interesting-looking meter that just contains a professional-level pH probe with a Bluetooth transmitter that pings the data to an iPad. http://shop.hannainst.com/hi11312-halo-bluetooth-ph-probe.html?id=031002&ProdCode=HI%252011312 I think...

Hi all, Got a crappy pH meter story - a couple of years ago, I bought a fairly high-end pH meter from Hanna. According to them, it is specifically designed for beer industry - it was solidly built and worked really well for the couple of years that I had it. I thought it was 385 bucks well...