What did I cook this weekend.....

[paulthenurse]

Gonna start making elk chili this afternoon for this weekend.

Where do you get elk, other than the obvious answer, hunt it yourself.

 

[DrunkleJon]

I know, never criticize how someone else lines their food. But I love fish tacos and to me, cheese has no place on the table. It's like painting a mustache on the Mona Lisa.

Hey! She is a pretty dude. Dont tell her how to manage her facial hair.

Cheese is good. I love cheese. Some things do not need cheese, but to cut any food out is not very tolerant either. I mean I want to smack people who drench a steak in A-1 or even worse ketchup, but its not like they do not have some valid uses too.

 

[bob1852]

Where do you get elk, other than the obvious answer, hunt it yourself.

From my freezer.

After I hunted it myself.

 

[Tamarlane]

No pics.



Looks great. Haven't used udon noodles before, but my local store just started carrying them, so I probably will.

Udon noodles are great, low fat precooked and fresh rather than dry so to prepare you can just drop them in some hot water

 

[mattmmille]

Not "cooking" technically, but I started a batch of sauerkraut fermenting. Two big heads of cabbage made about 7lbs of kraut. Won't know how good it turns out for 4 to 6 weeks.

 

[bob1852]

Udon noodles are great, low fat precooked and fresh rather than dry so to prepare you can just drop them in some hot water

Cool. I used to use lo mein noodles, but can't find them anymore in my small town...

 

[Jeffries55]

Cheese has no place on the table.... It's like painting a mustache on the Mona Lisa.

Or, to you, like making pizza on a wood-fired oven? There are some things that just aren't going to happen

 

[paulthenurse]

Oh there's gonna be cheese in that oven and right soon at that.

 

[Homercidal]

Not "cooking" technically, but I started a batch of sauerkraut fermenting. Two big heads of cabbage made about 7lbs of kraut. Won't know how good it turns out for 4 to 6 weeks.

It will be great! I need to make up another batch now too. I really need to get a better crock to ferment in. I find my cabbage doesn't stay covered well enough now. Maybe just need a nice SS screen to cover it with.

 

[banesong]

No recipe, just pan fried with light batter. Tonight I made short ribs in the pressure cooker with coke / Worcestershire / soy sauce. That was really good.

I meant the fish spread, sorry.

Favorite lunch when I have a day off. Udon noodles, sh!takke mushrooms, kimchi, in a base made from miso, garlic chili mash, fermented tofu, and a bit of powdered pho base.
View attachment 224780


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Urm... On my way. Love kimchi and udon.

 

[passedpawn]

I meant the fish spread, sorry.

Ahh... then here you go. Ted Peter's has the best fish spread. I gobble it.

Here's the clone recipe. I haven't made it yet, but I looked at it plenty and it seems like the real deal.

 

[mattmmille]

I'm using a two gallon fermentation bucket with an airlock. I put a plate on top to keep the cabbage submerged and filled a half pint canning jar with water and set it on top of the plate to hold it down. Looks like a workable set-up!

 

[passedpawn]

It will be great! I need to make up another batch now too. I really need to get a better crock to ferment in. I find my cabbage doesn't stay covered well enough now. Maybe just need a nice SS screen to cover it with.

Fill a big ziplock baggie with water and drop it on top. It'll keep everything pushed down.

If you use a fermenter with an airlock, you won't have to worry about it. Have you seen my small batch fermentor? It's perfect for sauerkraut. It's 2.5 gallons.

 

[headbanger]

Tell me you didn't put shredded cheese on that fish taco. I'm begging you. Please tell me it's something else, yellow carrots, anything.

Yes, shredded smoked cheddar.. Deelish!

 

[headbanger]

I know, never criticize how someone else lines their food. But I love fish tacos and to me, cheese has no place on the table. It's like painting a mustache on the Mona Lisa.

I prefer not to criticize either but, in response to your criticism, I have never eaten any kind of taco w/o cheese on it and I never intend to if I can help it at this point in my life.. You lactose intolerant or something?

 

[mcbaumannerb]

The finished pork, slathered in BBQ sauce,

On the plate with a twice baked potato casserole.

 

[podz]

Fill a big ziplock baggie with water and drop it on top. It'll keep everything pushed down.

If you use a fermenter with an airlock, you won't have to worry about it. Have you seen my small batch fermentor? It's perfect for sauerkraut. It's 2.5 gallons.

The problem arises when you actually want to take something out (other than the entire batch). Like just a little bit of kraut or one pickle. That's the reason the gärtopf was invented. Mold is actually a pretty common side-effect when attempting to ferment cucumbers without a gärtopf.

 

[FermentNEthinG]

Munchie time. Korean cold cucumber soup and kimchi. Someone get me a breath mint!

 

[passedpawn]

The problem arises when you actually want to take something out (other than the entire batch). Like just a little bit of kraut or one pickle.

You're going to spell it out for me... I don't see the problem.

 

[podz]

You're going to spell it out for me... I don't see the problem.

No more c02, pickles mold, etc. I tried to make pickles in a small barrel once, tried to keep them submerged with almost every item imaginable... Simply doesn't work.

 

[passedpawn]

I got a clean break on my cheese this evening. Separated the whey and cheddaring now. I'm gonna put it into the press in an hour. Woot!

 

[hunter_le five]

"Can I get some cheese on my fish tacos"... pretty sure those are fighting words around here.


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[Hanglow]

I've only done a few batches of fermented veg so far and just used the jar within a jar method to weigh it down. Worked fine so far but I've only done sauerkraut and hotsauce so far! No mold at all so far

 

[paulthenurse]

I prefer not to criticize either but, in response to your criticism, I have never eaten any kind of taco w/o cheese on it and I never intend to if I can help it at this point in my life.. You lactose intolerant or something?

Nope. I love cheese. Can't get enough of the stuff. But it has no business on a fish taco. I love chocolate too but I wouldn't put that on a taco either. Cabbage, chopped cilantro, some green onion, and a splash of hot sauce does me just fine, thank you.

 

[Jeffries55]

Bacon jalapeños meatloaf. Followed recipe verbatim, but doubled it in an 8" cast iron. Baked for 1 hour 15 minutes. Glaze is a perfect balance, could use a little cayenne to kick it up a notch.

http://yes-moreplease.com/2014/05/jalapeno-bacon-meatloaf/

 

[passedpawn]

Wheel of cheese (yellow cheddar w/annatto) is out of the press and drying on a rack. I'm making another one tonight, white cheddar, with habeneros!

 

[passedpawn]

Smoking fish right now on the smoker. Half of them are going to be used in fish spread, the other half are getting vacuum packed and frozen for later.

 

[ChefRex]

Nice press PP, did you make it?

 

[mcbaumannerb]

Pizza night!

 

[passedpawn]

Nice press PP, did you make it?

No, but it is super sweet. All maple. I oiled it with coconut oil this morning. Got it here.

You could easily make one yourself. The hard part is getting the cylinder. Otherwise, with some improvising it could be done.

The SS ones are nice, I did think about going that way. But there's something nice about wood too. The dutch presses are interesting in that they use a lever arm to allow you to hang weights and approach the pressing scientifically, but I don't think it matters much really.

I have a lot of woodworking tools, and I used to be crafty, but I do a lot less of that in the last 10 years. Raising 3 kids and running my own business and homebrewing and cooking and taking care of a large wooded lot and a large house and dogs and cat and a reef fishtank and obsessing over HBT and ...