What did I cook this weekend.....

[user 211287]

View attachment 548856
Post thanksgiving tradition... Turkey soup with kluski.

I only buy the frozen or fresh kluski noodles for chicken noodle soup. Dried are not bad if that is all you can get. They are still better than 99% of the other noodles. I made some the other day also. I add celery including the leafy tops and/or fresh parsley also. Otherwise its a pretty simple noodle soup.

Costco sells a bone broth that is killer for a simple chicken noodle soup. I love it because it not loaded with salt or a bunch of other seasonings.

 

[Hoppy2bmerry]

I don't think my Costco has that... The past few years I've been getting a dry thick noodle from the local bodega, oddly the translation is angel hair. I like it because it holds a good texture and doesn't turn to mush when leftover soup is reheated. ( yes I know I could cook it separately and add each time, I don't wanna ). I just happened to find the Penn Dutch kluski where I was shopping and it is holding up nicely. Hubby's grandmother used to make her own I hear. The fresh parsley went in just before serving, though you wouldn't know that from my image.

 

[user 211287]

These are the dried ones i used to get...i think.

You can get these at Walmart in the frozen section and they are pretty decent.
http://www.reamesfoods.com/frozen-egg-noodles/

 

[user 211287]

This is the one my Costco carries and they only get 1 pallet at a time. It sells out fast.

 

[applescrap]

bottles and caps ready for hot sauce presents!

 

[Schlenkerla]

Pizza for Thursday Night Football.

Whole wheat dough, garlic red sauce, giardinera, pepperchini, anchovies, cheese and pepperoni.

 

[user 211287]

View attachment 548978 bottles and caps ready for hot sauce presents!

I give out hot sauce as gifts too. Need to make some Scotch Bonnet MOA yellow soon and a Caribbean Red/Ripe Jalapeno sauce. I pay a bit more locally for woozies but its not bad considering the shipping cost more than the bottles. They stick it to me for the drippers/caps though. Nearly 4 times the online pricing.

 

[applescrap]

I know there is a thread for this but mind sharing some recipe or tips. I used the Emeril Lagasse recipe and I probably will again except with xanthan gum. Not sure how to use it or how much. I think my research said 1/8 tsp for 1c liquid.

 

[paulthenurse]

Care to share a hot sauce recipe?

 

[Staestc]

View attachment 547401 View attachment 547402 View attachment 547400View attachment 547403 This is my Bouillabaisse. Blackfish, mussels,
clams, prawns, and split lobster tail. I made the broth from some heads and clams this time. Homemade sourdough bread with the roasted red pepper rouille.

Some post you need to be able to like more than once. Or maybe a REALLY REALLY LIKE button! Well done!

 

[passedpawn]

I know there is a thread for this but mind sharing some recipe or tips. I used the Emeril Lagasse recipe and I probably will again except with xanthan gum. Not sure how to use it or how much. I think my research said 1/8 tsp for 1c liquid.

You can add the xanthan gum after it's done and cold. I'd recommend doing just that. Just put in a little at a time while stirring (maybe with mixer) and you'll see it get thicker immediately. Add until you get the right consistency. Just don't go too far! I do it all the time. Made some hot sauce last week with homegrown habs and reapers, with raisins and garlic and stuff.

 

[user 211287]

I know there is a thread for this but mind sharing some recipe or tips. I used the Emeril Lagasse recipe and I probably will again except with xanthan gum. Not sure how to use it or how much. I think my research said 1/8 tsp for 1c liquid.

I dont use thickeners

MOA sauce will be:
Scotch Bonnet MOA yellow
Onion or onion and shallot
Garlic
Carrot
3-4 fancy whole cloves
4-5 whole allspice berries
Cane vinegar and/or Rolands dry white wine vinegar.
salt and sugar to taste.....i go really easy on salt....no more than 1/2 tsp for a quart to start.
Lime juice to taste but usually about one lime for a quart

Everything gets cooked down for about 45min except the sugar and lime juice. Spices get crushed first. Water and vinegar 50/50 for the cook down...just enough to cover. Let it cool and put it in the fridge for at least a couple days. Blend and strain after a short aging. Taste it after straining. You can adjust acidity now with the lime and more vinegar but i normally wait a week+ to do final adjustments.

Freshly made hot sauce will age in the fridge. The flavor will change.

Most of the measurements depends on heat level desired. 450grams of bonnets will make a quart of really hot sauce. Probably hotter than the average person can handle. 450grams of Caribbean Reds is probably way way past what most can handle. 150gram-200gram of the hotter peppers per quart plus other veggies is likely plenty for most people. 500-600gram of ripe jalapeno though is about right for a quart of sauce. Kinda mild to me actually so i zip it up with a couple habs (if you like that flavor) or something like 50grams of Super Chiles/Tabasco peppers.

This is my red jalapeno sauce. NO thickeners. It clings to a spoon great but still pours from a bottle.

This is 7Pot yellow, Aji Cito and apricot...semi sweet and pretty hot too.

 

[user 211287]

Shin Ramyun Black with leftover braised beef and Shanghai bok choy.

 

[applescrap]

Not to hot, and easy to make. This sauce is amazing on tacos.

 

[user 211287]

I make a salsa sorta like that but no vinegar. It gets a little lime juice though. No real cook down involved. Just blanch the peppers whole with garlic and onion. Tomatillo and cilantro/culantro are nice too if you want a real salsa verde. Toss it all in a blender with just enough of the blanching water to process it. After it is smooth add a couple tsp of olive oil and blend again. It will turn a beautiful bright green when you incorporate the olive oil.

You would swear this has avocado in it.

 

[Hoppy2bmerry]

Heated up leftover eye round, mash and steamed veg medley, but the star of the meal turned out to be the freshly baked pumpkin challah.

 

[RevKev]

Got a new toy.. Tomorrow is gunna be fish and chips

 

[brewbama]

Interesting. I fried fish and chips tonight in my Dutch oven. I used my homebrew English Premium Bitter in my batter.

 

[shellsbells]

Made up a batch of vegan chocolate/coconut truffles for my sister’s birthday. First time making them, and it was so damn easy!

 

[shellsbells]

Also made a huge batch of cabbage roll soup. Looks kinda gross, but it’s so so good

 

[paulthenurse]

Spawn #1 made this birthday cake.

View attachment 549402

 

[paulthenurse]

Does anybody know why that picture is locked and I can’t see it?

 

[applescrap]

Wow, cool cake.

 

[TheDudeLebowski]

PTN's head is more block shaped and bloodshot irl.

 

[bob1852]

Does anybody know why that picture is locked and I can’t see it?

Yes.

 

[paulthenurse]

Applescrap is nice.

He gets cake. None for the rest of you.

 

[user 211287]

Massaman curry with chicken, potatoes (baby reds and yukons)and onion. This is a really mild curry even though the red oil looks like lava. Its not and SUPER simple to make. Just follow the directions on a tub of Mae Ploy massaman curry paste. I used 75grams of paste in mine and fried 1/4 cup of minced red shallot with the paste. The only item that is harder to find is the tamarind paste/juice.

 

[TheDudeLebowski]

Picked up some whole chickens on sale last night at the market when I noticed that they also had a great deal on roast. So cooked the whole chicken last night and plopped the beef into the sous vide for 24 hrs in a ton of garlic, rosemary, pepper and some salt and olive oil.

Great thing after a long day at work and beeeef and a side of mashed potatoes.

 

[Inkleg]

So cooked the whole chicken last night and plopped the beef into the sous vide for 24 hrs in a ton of garlic, rosemary, pepper and some salt and olive oil.

That looks awesome! What temperature on the roast 130-131?

I've not gone 24 hours on anything yet, but man the wife and I have been enjoying the sous vide my mil got me for Christmas last year. Since we do a raw diet for our cats I pick up an extra bag or two of bone in chicken leg quarters when it's time to make cat food. I'll vacuum seal two pieces at a time for the humans while experimenting with different seasonings. So far Old Bay spice has been out favorite. I toss them in at 150* while I'm at work about 12 hours and they are always fantastic. I have a 9 quart cooler that I cut a hole in the lid for my Anova. It works great at holding temperature with no water evaporation. Plus our Sphynx Bella really enjoys sitting on the lid when it's going.

 

[TheDudeLebowski]

That looks awesome! What temperature on the roast 130-131?

I've not gone 24 hours on anything yet, but man the wife and I have been enjoying the sous vide my mil got me for Christmas last year. Since we do a raw diet for our cats I pick up an extra bag or two of bone in chicken leg quarters when it's time to make cat food. I'll vacuum seal two pieces at a time for the humans while experimenting with different seasonings. So far Old Bay spice has been out favorite. I toss them in at 150* while I'm at work about 12 hours and they are always fantastic. I have a 9 quart cooler that I cut a hole in the lid for my Anova. It works great at holding temperature with no water evaporation. Plus our Sphynx Bella really enjoys sitting on the lid when it's going.

Ha! You better be careful once he figures out what's in there. Yea I picked up a Coleman stackable and cut the hole in the lid. Barely any evaporation.

I followed the instructions I found online. 125 for 24hrs. They said 122 for moo.

I think I need to replace the gaskets on my foodsaver. Hasn't been holding the seal and I was out of large ziploc's. I was worried that I would over cook it because I had to cut the meat in half to fit into smaller Ziploc bags. It worked out perfect because I got more surface marinade when I seared it. I'd love to try beef Wellington.

Nice to come home to a meal like that. Will be even more anxious the next time because I'll know how good it is ;-)