Great combination of flavors, hard to go wrong with them.
What did I cook this weekend.....
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Great combination of flavors, hard to go wrong with them.
Missed this thread when it started so this is from the weekend before (last weekend I was too tired from yardwork to cook)
One of my favorite fall treats - pumpkin mudslide cupcakes:
And this was from last month - after going apple picking:
One of my favorite fall treats - pumpkin mudslide cupcakes:
And this was from last month - after going apple picking:
gratus fermentatio
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Life is Tough, Stupid makes it Tougher
My Wife is in AZ helping her mother for 3 weeks, she's not a liver fan so I made this for myself. Took out some moose liver a did a kind of 'chopped liver' thing with it. Spread it on some dark rye toast points, very lightly painted with some butter and had some Alaskan Brewing Stout with it. That's all some good stuff, right there.
Recipe for chopped moose liver (adapted this from a friend's chopped liver recipe):
1 lb. moose liver
1 small to medium onion
1 or 2 cloves garlic
small bunch parsley
2 hard boiled eggs
1/4 c. bacon grease
salt and black pepper to taste
Chop liver, 1/2 of the onion and garlic, to a fine chop. Heat half the bacon grease in a pan, saute livers and the chopped vegetables until brown. Finely chop the liver mixture, eggs and the other half onion. Add the rest of the bacon grease, blend with a spoon or spatula to a relatively smooth consistency. Add more if needed. Add salt and pepper (I use fresh ground black pepper) to taste. Put in refrigerator for 2 hours. Garnish with parsley; serve.
Recipe for chopped moose liver (adapted this from a friend's chopped liver recipe):
1 lb. moose liver
1 small to medium onion
1 or 2 cloves garlic
small bunch parsley
2 hard boiled eggs
1/4 c. bacon grease
salt and black pepper to taste
Chop liver, 1/2 of the onion and garlic, to a fine chop. Heat half the bacon grease in a pan, saute livers and the chopped vegetables until brown. Finely chop the liver mixture, eggs and the other half onion. Add the rest of the bacon grease, blend with a spoon or spatula to a relatively smooth consistency. Add more if needed. Add salt and pepper (I use fresh ground black pepper) to taste. Put in refrigerator for 2 hours. Garnish with parsley; serve.
I'd be all over that!
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The yeast have been so active! I stuck my nose in the bowl today and got choked up. Nice sour and alcohol smell. about to make a couple pies
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
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finsfan said:The yeast have been so active! I stuck my nose in the bowl today and got choked up. Nice sour and alcohol smell. about to make a couple pies
Pics?
BigDaddyBeard
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Scrapple hash for breakfast this morning sorry no pics. I forget...
The oyster caserole sounds intriguing. I have a "frugel ghourmet cooks American" book that has George Washington's favorite oyster sauce for Virginia ham in it. Tried it once,but it's been a long time. Those colonials knew how to eat.
Sourdough just outa the oven, the smaller loaf for my 90 yo father on a no salt diet.
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ChefRex said:
Mmmmmmmmmm
Some spent grain in it and used your idea and replaced the water with wort from yesterdays brew
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ChefRex said:Some spent grain in it and used your idea and replaced the water with wort from yesterdays brew
Nice! My rolls are about 2.5 hours out.
I bought a set of those benettons. Just used them recently and loved it. Thanks for the idea Chef.
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Cookies. Half chocolate chip and half white chocolate chip (I don't eat any chocolate but white)
I have a crockpot of chili going, and I'm baking some freshly painted parts from my brewstand.
Yesterday an apple pie with a splash of bourbon, a TARDIS cake for the 50th anniversary special. And I brewed a batch of Rye Pale Ale.
Today I made dog treats with some spent grain and another batch of Zuppa Toscana. I made it 2 days ago for the people at work and my daughter made me make some because she didn't get an leftovers.
Today I made dog treats with some spent grain and another batch of Zuppa Toscana. I made it 2 days ago for the people at work and my daughter made me make some because she didn't get an leftovers.
Chicken on the grill right now. Making chicken piccata.
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Mmmmm nice and warm.
I'm an idiot. As soon as I typed that I smacked myself. Why am I grilling the chicken for chicken riccata ( I make it in a frypan normally!). Must be on autopilot. Der.
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passedpawn said:
Lol!
Found my favorite fajita spice from when I was a kid and made flank steak fajitas for the wife and I, and portobello mushroom fajitas for her friend who was visiting. The leftovers made great breakfast burritos. Nothing like ordering 6 cans of spice (stocking stuffers) because you don't want to pay shipping.
After tasting the veggie version I realized that my old recipe used the fajita magic as a rub, and I liberally seasoned with other spices after. Guess I'll have to make them again!
After tasting the veggie version I realized that my old recipe used the fajita magic as a rub, and I liberally seasoned with other spices after. Guess I'll have to make them again!
I bought a set of those benettons. Just used them recently and loved it. Thanks for the idea Chef.
Glad your enjoying them, they make a good looking loaf, I think I'll pick up a oval one also.
How'd it come out? dDid you finish cooking the chicken on the grill and make the sauce or did you transfer it to the pan and proceed from there?
I think would have run with the first option and made a hybrid.
I made a big pot of lentil soup and country style pork ribs served over polenta with a side of red swiss chard.
Comfort food on a cold night. Sorry no pictures
How'd it come out? dDid you finish cooking the chicken on the grill and make the sauce or did you transfer it to the pan and proceed from there?
I think would have run with the first option and made a hybrid.
I made a big pot of lentil soup and country style pork ribs served over polenta with a side of red swiss chard.
Comfort food on a cold night. Sorry no pictures
Hybrid. Turned out fine.
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about to put my first home made lasagna in the oven, now I know why everyone buys stouffers!
Pain in the azz to make but so much better.
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im really hoping so, it was such a PITA! HAd to spread the cheese layer on top of the noodles with my hands and it was still difficult
I'm not suggesting that your first will be that much better( think sex) but with practice playing with your ingredients you end up with food you just can't buy. Use the same thought in brewing. Recipes are a guideline, I try to make them my own. Although I do have an issue replicating.
