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What did I cook this weekend.....

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As a public service announcement... Not criticizing at all. 99 44/100 of people don’t know...

You have two males, two females.

Try to only buy/catch males. Female bugs can get knocked up by juvenile males and make a gazzillion baby bugs. Preserve the brood stock. Juvenile males (and for that matter old arthritic males) are just there to inseminate the females. A little lobster **** goes a long way. A juvenile male can do the job with a cougar female.

Female tails are much wider than male tails in order to carry the eggs safely under the tail. Male tails are notably narrower. Also, if you turn them over the first pair of swimmerettes (the small appendages under the tail) are different. Males are hard, firm and sorta like a pair of penises, females are featherlike.
Don’t buy female bugs.


If stores don’t sell females they’ll stop buying them
 
I’ve got an uncanny ability to differentiate sexual origin, if perhaps less so an ability to differentiate orientation. Whatever. Ain’t no body’s business but my own.

Quick dinner for when it’s hotter than my ex’s temper...
Leftover chicken, pasta and pesto .Yum.

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Not sure what most would call this mess, we call it Vegetable tacos. Everything but the beans and tomatoes done on the grill/griddle separately before being thrown together. Takes a while but it is quite tasty when it’s done.
Corn, black beans, tomatoes, bell peppers, poblano, jalapeño, garlic, pineapple, cabbage...that might be it.
Made a quick green sauce with a bunch of cilantro vinegar and sugar to to on top.

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One of my favorite breakfasts... Caribbean Jerk Chicken Hash... sweet potato, jerk chicken, red onion, fresh mango, heavy on the jerk seasoning.

Killer stuff.

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I just made jerk chicken this past Saturday. If any was left, I surely would have gave jerk hash a try on Sunday morning.
 
Pork chops, baked potato, and a salad last night. Preheated a cast iron pan to 400°F in the oven before starting the chops. Works wonders for these thin sale chops. Chops also had a 20 minute brine. One-quarter cup kosher salt dissolved in one quart of cold tap water.

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Sunday night my wife made her hominy skillet. There is seven eggs nested in the top but camouflaged with a six pepper blend. Hominy, bacon, jalapeno peppers, onion, whole kernel corn with sweet peppers, and the eggs.

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Excuse my foolish Yankee ignorance but what is hominy? Is it like grits? I honestly like grits. Don’t know that I’d want it for supper but her recipe sounds good except for the secret ingredient.

Hominy is essentially corn. I believe it is a larger kernel than standard corn. I'm most familiar with it because it is used in Posole.

Edited to Add: I found this article that describes it much better than I did...
 
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Sure sounds interesting but I’ve never seen it in the Stop & Shop. (AKA white bread market). Would you be likely to find it in an ethnic (Mexican) market? I know of one in the next town. Not a big Mexican population around here, more Portuguese, Brazilian, Vietnamese and Haitian, but I’m pretty sure I’m right about that market in Brockton.
 
Its a big white, or yellow I think corn looking kernel. Popular here in denver in mexican soups and stews. Pozole, menudo as well have them. They are filling and toothy. Really enjoyable in a bowl of seared carnitas and broth. My mom made it in soups of different types. A bowl of pozole is usually served with oregano, diced onions, cilantro, lime, and radish. There are green chili versions and red chilli versions. Glad you asked cool question, and I can remember my mother green chili soups. You would definitely get it at a Mexican market and I bet every one of those other markets as well. I'm surprised it's not in your Market somewhere.
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Smoking chicken, ribs and corn-on-the-cob using pecan.

Prep work is coming to an end.

Chickens are doing a "69 in brine" with garlic, chili powder and black pepper.... started last night.

This morning tickled the ribs with famous Dave's rib rub.
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