What did I cook this weekend.....
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So you put open jars in the dehydrator to evaporate instead of straining? Brilliant!
No - they're sealed with canning lids and rings. I make the yogurt with half & half, and use a Greek yogurt with active cultures for a starter (8 oz. of that to the gallon of half & half) and then into the dehydrator for 8 hours.
The stuff comes out so thick and luscious you can take the lid off and hold it upside down and nothing falls out!
Side benefit - because I'm using canning jars/lids, as they cool, they actually pull a vacuum, and that yogurt stays good for 2 months. It's amazing stuff.
Here is the loaded-up Excalibur.
The stuff comes out so thick and luscious you can take the lid off and hold it upside down and nothing falls out!
Side benefit - because I'm using canning jars/lids, as they cool, they actually pull a vacuum, and that yogurt stays good for 2 months. It's amazing stuff.
Here is the loaded-up Excalibur.
I've been using my souse vide setup and have the lids loose, why? I don't know!LOL
I don't worry about spoilage, it's already gone bad
. I've eaten commercial yogurt will past it's best by day and lived to tell the tail.Any sourdough news?
Lidl, a huge German supermarket chain that has also invaded Finland, has came up with an advertising campaign for their "Grill Master" line of products. They are using themes back from the days when Finland was ruled by a dictator - Urho Kekkonen. So in these videos, a ban on grilling has been put in place and teams of inspectors are out monitoring the situation and harassing citizens. The reason for the ban on grilling was that "grilling leads to spontaneous enjoyment etc. and that is un-Finnish behaviour".
All of my life, I have hated advertising and avoided even looking at it. But I gotta tell you, these guys have became legend with this campaign. They are absolutely slamming their competition and having fun with it at the same time despite the fact that local governments around the country often try to intervene and deny them land purchases or leases. Hahaha!
Well, that would be a woman ;-)
I've been using my souse vide setup and have the lids loose, why? I don't know!LOL
I don't worry about spoilage, it's already gone bad
Any sourdough news?
Still working out my recipe using 100% sprouted/ground red winter wheat - not getting quite the rise/crumb I'd like but everything has been edible so far! It's really good toasted. Thanks for asking AND for the starter!
Lidl has been doing good comercials in general, although i still like the old dutch "centraal beheer" ones that proved that insurance companies sometimes have a sense of humor as well:
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Good stuff but are you saying you cooked a hedgehog?
We would like to see the final product
I just stuffed a yard-grown zucchini we let grow out a bit specifically for this purpose. Used a pound of Jimmy Dean pork sausage mixed with chopped onion and Mexican blend shredded cheese.
I'm not a big fan of zucchini normally but I do like it this way!
I'm not a big fan of zucchini normally but I do like it this way!
CreamyGoodness
Well-Known Member
Did you bake or deepfry the entire device? Whats making me smile here is that what you are doing is so similar to stuffed and fried bitter melon in Vietnam and Cambodia.
Food techniques travel...
My device (LOL!) was roasted at 375* with a probe thermometer inserted and set to alarm at 175*. At which point, said device was perfectly cooked and oh so good - served it with some green tomatillo salsa. KOTC wants the leftover piece for breakfast with fried egg!
Barbecued this brisket with a dry rub of Weber N'Orleans Cajun seasoning mixed with demerara sugar, black pepper & onion powder for 3 hours, 20 minutes for Father's day. Then a lil more rub sprinkled on in a biscuit pan with 3C of water & covered with aluminum foil in a 270F oven for another 2 1/2 hours. The demerara gave the rub a dark, natural, savory/spicy taste to the meat when combined with the seasonings.
Seved with a sauce of cactus butter (western version of Cajun butter), 1TBSP left over rub, pan juices & 8ozs mushrooms split & sliced. Rice pilaf on the side. Oh man, the fat cap just melted down to a golden brown, savory, juicy, unxious meat butter! :rockin: Washed it down with a kottbusser that went amazingly well with the combination. Would've smoked it the whole time if not for the cheap charcoal burning down so fast, even with the cottonwood additions for smoke.
Seved with a sauce of cactus butter (western version of Cajun butter), 1TBSP left over rub, pan juices & 8ozs mushrooms split & sliced. Rice pilaf on the side. Oh man, the fat cap just melted down to a golden brown, savory, juicy, unxious meat butter! :rockin: Washed it down with a kottbusser that went amazingly well with the combination. Would've smoked it the whole time if not for the cheap charcoal burning down so fast, even with the cottonwood additions for smoke.
Steamed up some lobsters for dads day. Could not pass up $6/ pound. 6 people all happy.
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Would've been a nice counter-point to the brisket!
Didn't smoke anything. Went out for Pizza and beer. I do plan to marinade the Pork Loin my wife bought and then stuff and smoke it.
4 pork butts shredded yesterday morning. And a brisket (overcooked), no sauce or rub. I smoked it all over mesquite. We didn't actually eat any of this, so no pics of plated BBQ. This was an overnight smoke and I was cutting it up while making cheese and getting off to the golf course.
Last night I marinated chicken thighs with soy and fresh ginger and brown sugar, then grilled on cedar plank. Also in pics, corn on cob. Solid yum. I was grilling and playing HORSE in my pool (with my 3 kids) at the same time as grilling - it's a wonder I didn't completely screw it up.
Also made some really tasty skewers of sweet italian sausage and pineapple. And some with peppers, onions, and tomatoes. But take my word for it, sausage and pineapple is where it's at. I was just in Jamaica and we were eating sausage and pineapple off a fire and I had to do it myself. Skewers went on the grill after the corn came off.
Final food porn: I made a wheel of colby yesterday morning. I actually made two batches of curds simultaneously, one with annatto to make the curds orange, and the other I left white. I combined the curds and then pressed for 12 hours, then brined overnight. The wheel is drying now, then into a vac bag for aging. Looks pretty good I think.
Dang, Andrew - you been a busy busy guy!
That stuff all looks sooooo good.
That stuff all looks sooooo good.
Final food porn: I made a wheel of colby yesterday morning. I actually made two batches of curds simultaneously, one with annatto to make the curds orange, and the other I left white. I combined the curds and then pressed for 12 hours, then brined overnight. The wheel is drying now, then into a vac bag for aging. Looks pretty good I think.
PP, is that a timer or did you rig a scale to the press?
paulthenurse
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That's a pissa cheese press. Where did you get it?
Timer. Bobby_M sells them. They are really nice, but don't get wort on the buttons or they kinda stick. Also, they only go up to 99m, but that's fine for brewing.
I was timing a 1-hour press for this cheese at 10#. Then I flipped it and pressed for 20#. If you just press hard from the beginning, you can end up with whey in the middle and subsequent spoilage.
To create the pressure, you just add water to that milk jug there. The jug hangs on the end of a lever arm. I have a chart that tells me how much water to add for the pressure I want.
http://sturdypress.com/
I have both of them that he sells (I tested the smaller one for Bob Samuelson, the guy who makes them, before he started selling them). I like the bigger one better, but if you want a compact size that is easy to stow on a shelf, the small one works OK.
I've been meaning to "finish" it with some sanding and stain, and possible polyurethane, but it's not high on the list.
A little duck and what do you do with all the duck fat? You fry your potatoes in it! One of the best things in the world! Skin crumbles. Some kale on the side because I like kale and make me feel better about the potatoes.
If you don't hear from me any more it's because I had a heart attack.View attachment ImageUploadedByHome Brew1435014451.129626.jpg
If you don't hear from me any more it's because I had a heart attack.View attachment ImageUploadedByHome Brew1435014451.129626.jpg
DisturbdChemist
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GEEEEEZ, Bob, that's one of the best-looking plates of food I've seen in a long time! Wow. Yum. Mmmmm HMMMMM! :rockin:
DisturbdChemist
I'm drunk 60% of the time, all the time!
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Cooked a pork butt all day in the crockpot. Why i not using this thing more often. Falls apart. Cant remove it
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View attachment 1435184312872.jpg
That looks right tasty!
Best thing you can do for crock pot pulled pork is add burbon about 30 mins before eating it. I do it to every batch and its spectacular! looks tasty though!
cooked some sausage, taters, zucchini, and onions over a wood fire. Doesn't get better than that.
We made an "experimental" dinner last night - homemade gyros - I made a meatloaf with half lamb, half beef, emulsified it somewhat in the food processor, packed into loaf pan and baked to 165*. Chilled thoroughly, sliced thinly, then when we made the gyros, I popped a bunch of those slices onto a sheet pan and under the broiler til just crisping up on the edges.
Gyros were soft pita breads, homegrown lettuce and onion, yellow cherry tomatoes, Feta cheese, and tzatziki made with a homegrown cucumber and homemade Greek yogurt and yard Meyer lemon juice, dill, garlic. A few pepperoncinis and Kalamata olives on the side. Wish I had thought to take a picture. I just CANNOT get into that habit, it seems - when it's on the plate - it's time to EAT!
It's so fun to have so many homegrown/homemade elements to a meal. Still gotta try making the pita one of these fine days.
Gyros were soft pita breads, homegrown lettuce and onion, yellow cherry tomatoes, Feta cheese, and tzatziki made with a homegrown cucumber and homemade Greek yogurt and yard Meyer lemon juice, dill, garlic. A few pepperoncinis and Kalamata olives on the side. Wish I had thought to take a picture. I just CANNOT get into that habit, it seems - when it's on the plate - it's time to EAT!
It's so fun to have so many homegrown/homemade elements to a meal. Still gotta try making the pita one of these fine days.
That's almost the same thing I did a while back. Emulsified lamb and beef, compressed (under bricks), then homemade tsatsiki with homemade greek yoghurt. I did take pictures though
https://www.homebrewtalk.com/showpost.php?p=6258880&postcount=2080
That sound delicious! I wish I could walk out in the backyard a have fresh lemons
I have a lemon tree in my backyard that I planted 15 years ago. It isn't as useful as you might think. Buckets of lemons. ??
I also have a kumquat tree that I planted. Don't ask me what I was thinking. Dade City, just north of me, has a annual parade where they award the Kumquat Queen. Just imagine.
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CreamyGoodness
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The lady we hired to watch SessionableGoodness (and the two other kids in the nannyshare) is from India. She and I have been having a good time not only talking about all the things SG has done throughtout the day, but also about food in general and particularly produce. She has free reign over the fridge both for the babies and herself (the woman gave us a bargain on grade-a child care... least we can give her as a bonus is some snacks) so sometimes our conversations revolve around "what was in the blue bowl? I think I liked it..."
Turns out I have turned the lady on to kumquats.
I had made a little kumquat jam and left it in the fridge. She has mentioned it not once but three times.
She wants to show us what drumsticks (I thought she meant chicken legs, turns out it is a green Indian vegetable) taste like. I am thrilled.
I have no real reason to mention any of this... sorry...
