What did I cook this weekend.....

[brewguyver]

Got some bread soup going with last weeks stale Italian loaf. Good stuff, and a good way to use up stale bread. Didn't hurt that we had some chicken and turkey stock that needed to be used.




Also got some fresh shrimp stock made (finding shrimp w/heads in Pittsburgh was way harder than I expected).

 

[ChefRex]

Got some bread soup going with last weeks stale Italian loaf. Good stuff, and a good way to use up stale bread. Didn't hurt that we had some chicken and turkey stock that needed to be used.

View attachment 160946


Also got some fresh shrimp stock made (finding shrimp w/heads in Pittsburgh was way harder than I expected).


View attachment 160947

I need to look into this, I bake bread regularly and quite often have a heal left over, I love soups in the cooler weather, I see this in my future

 

[bigken462]

Aside from cornbread and rolls, I've never had fresh home made bread sraight from the oven, but I do love sourdogh bread. I'm a bean n taters kinda feller. Was raised by some awesome parents and grandparents who sent me to the chicken coop on many occasions to fetch up a chicken or two. Fried taters, okra, black eyed peas, hot steaming pan of cornbread. All made from the love and hard work of those who raised me. Feeling blessed just to be able to type something like this.

Ken

 

[adiochiro3]

Paired some smoked meats (pork & beef) with my Rauchbier (smoked beer).

 

[Goofynewfie]

I need to look into this, I bake bread regularly and quite often have a heal left over, I love soups in the cooler weather, I see this in my future

I dry mine and grind them to make breadcrumbs.

 

[Melana]

With the surfeit of pears in my yard comes a pear and almond creme tart.

Yum.

 

[Melana]

I have been really enjoying where this thread has been going. You guys post some amazing food!

 

[unionrdr]

Aside from cornbread and rolls, I've never had fresh home made bread sraight from the oven, but I do love sourdogh bread. I'm a bean n taters kinda feller. Was raised by some awesome parents and grandparents who sent me to the chicken coop on many occasions to fetch up a chicken or two. Fried taters, okra, black eyed peas, hot steaming pan of cornbread. All made from the love and hard work of those who raised me. Feeling blessed just to be able to type something like this.

Ken

Sounds like the kinda meals we like around here. I even made spent grain buttermilk biscuits to go with that as well. Boiled sliced taters cooked,then drain off most of the water & add butter,salt.pepper & parsley to get that thin gravy like sauce on the taters. got that one from Dad & relatives in WV.

 

[passedpawn]

I made 2.5 gallons of pickles. Letting the pickling juices do their thing right now, then refrigerating. I'm not canning them - I'm going for something like Clausen dills.

 

[BigDaddyBeard]

Hmm, great thread. Would have taken pictures, but didn't know this existed.

Saturday started my sauerkraut for thanksgiving, and made beef, spinach and ricotta ravioli from homemade pasta.

Sunday was fried chicken with mashed potatoes and braised kale.

 

[Melana]

Hmm, great thread. Would have taken pictures, but didn't know this existed.

Saturday started my sauerkraut for thanksgiving, and made beef, spinach and ricotta ravioli from homemade pasta.

Sunday was fried chicken with mashed potatoes and braised kale.

Welcome to the party. Pot luck style.

 

[Subsailor]

Got some bread soup going with last weeks stale Italian loaf. Good stuff, and a good way to use up stale bread. Didn't hurt that we had some chicken and turkey stock that needed to be used.

Never heard of Bread Soup although it sounds good. Kind of like French Onion Soup with croutons?

Also got some fresh shrimp stock made (finding shrimp w/heads in Pittsburgh was way harder than I expected).


I love making fresh shellfish stock for my seafood chowder, stuffed crab crepes and seafood lasagna.

 

[bigken462]

I made 2.5 gallons of pickles. Letting the pickling juices do their thing right now, then refrigerating. I'm not canning them - I'm going for something like Clausen dills.

This summer I stepped back in time and wanted to do some old fashion icicle pickles the way my grandmother once did. I located a century old hardware store and purchased me a 10 gallon crock. Washed 35 lbs of cukes, fermented them for 2-3 weeks, then sliced them up, and putt'em in the jars.

I eat about a quart a week snacking around the house. Sure not the same as opening a can of grandma's pickles, but they are good. lol

 

[Cathedral]

This summer I stepped back in time and wanted to do some old fashion icicle pickles the way my grandmother once did. I located a century old hardware store and purchased me a 10 gallon crock. Washed 35 lbs of cukes, fermented them for 2-3 weeks, then sliced them up, and putt'em in the jars.

I eat about a quart a week snacking around the house. Sure not the same as opening a can of grandma's pickles, but they are good. lol

I've been wanting to try fermenting pickles. Could I bother you for your recipe/process?

 

[passedpawn]

I made 2.5 gallons of pickles. Letting the pickling juices do their thing right now, then refrigerating. I'm not canning them - I'm going for something like Clausen dills.

Pickles, after 1 day. Lots of garlic an dill in there. Smells like Clausen's. In 2 or 3 more days I'll refrigerate. I added a couple of teaspoons of calcium chloride to try to keep them crisp.

 

[finsfan]

Pickles, after 1 day. Lots of garlic an dill in there. Smells like Clausen's. In 2 or 3 more days I'll refrigerate. I added a couple of teaspoons of calcium chloride to try to keep them crisp.

Is the carboy bung doing anything?

 

[passedpawn]

Is the carboy bung doing anything?

No. Not yet. I have no idea what to expect here. Never made them before.

I made that jar for fermenting small batches - seemed like the right size. It's not a carboy, just a jar I bought at Target and added a rubber grommet for the airlock. You can see how I made it here.

 

[finsfan]

No. Not yet. I have no idea what to expect here. Never made them before.

I made that jar for fermenting small batches - seemed like the right size. It's not a carboy, just a jar I bought at Target and added a rubber grommet for the airlock. You can see how I made it here.

No I meant the carboy bung that the airlock is going through. It seems to not have a purpose but wasnt sure if I missed something.

 

[Melana]

Did you inoculate the pickles to get them to ferment? Or is there enough wild stuff on the pickles to kick off the fermentation?

 

[passedpawn]

No I meant the carboy bung that the airlock is going through. It seems to not have a purpose but wasnt sure if I missed something.

Oh, haha. I didn't even notice that. No, it has no purpose. I just don't take the airlock out of it anymore for fear of breaking the airlock. I've got 6 identical assemblies like that... I just grabbed one and shoved it in there.

 

[passedpawn]

Did you inoculate the pickles to get them to ferment? Or is there enough wild stuff on the pickles to kick off the fermentation?

No, I just cut them and put them in there (actually, I had my daughter do it). Unfortunately, I had her clean them with starsan before she put them in there. Der. God knows how they'll turn out now.

 

[finsfan]

Oh, haha. I didn't even notice that. No, it has no purpose. I just don't take the airlock out of it anymore for fear of breaking the airlock. I've got 6 identical assemblies like that... I just grabbed one and shoved it in there.

O Ok haha just checking, thanks!

 

[ChefRex]

Inspired by brewguyver I just whipped up a pot of bread soup. Carmalized onion, garlic, pan fried stale sourdough remoistened with some half and half, homemade stock from the freezer, thyme and a healthy belt of port to finish. Not pretty but so works for me

 

[finsfan]

Inspired by brewguyver I just whipped up a pot of bread soup. Carmalized onion, garlic, pan fried stale sourdough remoistened with some half and half, homemade stock from the freezer, thyme and a healthy belt of port to finish. Not pretty but so works for me

unrelated but thanks for the sourdough, just got it going today so hopefully this one pulls through for me!

 

[Melana]

Inspired by brewguyver I just whipped up a pot of bread soup. Carmalized onion, garlic, pan fried stale sourdough remoistened with some half and half, homemade stock from the freezer, thyme and a healthy belt of port to finish. Not pretty but so works for me

One of these days I'm going to come knocking.

 

[ChefRex]

unrelated but thanks for the sourdough, just got it going today so hopefully this one pulls through for me!

No problem, let me know how it works out.
By the way, what are you drinkin' now?

 

[ChefRex]

One of these days I'm going to come knocking.

Any time

 

[BigDaddyBeard]

No, I just cut them and put them in there (actually, I had my daughter do it). Unfortunately, I had her clean them with starsan before she put them in there. Der. God knows how they'll turn out now.

Yea think the natural yeasties on the skin are needed. I started making sauerkraut and I know it ferments from what is on the leaves of the cabbage. I just clean my equipment and vessel with Star San. Definitely need to try pickles!

Cool resource is wildfermentation.com

 

[finsfan]

No problem, let me know how it works out.
By the way, what are you drinkin' now?

powerade actually bout to back get on more brews!

 

[passedpawn]

I made Zuppa Tuscana again tonight. Love this soup.