What did I cook this weekend.....

[mcbaumannerb]

Also remember that dinner is cooking and desserts are baking

I always thought baking was art?

 

[mattmmille]

I don't suppose you can share the recipe or that. Shortbread is one of my all time faves.

Well the easy part is 1 pound of butter, 1 cup of sugar, 4 cups of unbleached all purpose flour and a pinch of salt. The rest is kinda involved. As briefly as I can: cream butter and sugar together. Make sure it all stays cold. Add flour and salt and form dough. Roll about 1/2 inch thick in rectangle (after 30 years, I still don't get the same dimensions twice in a row!) and mark off in 1"x2" pieces. Use a fork and prick each piece 3 times. Refrigerate dough at least 1/2 hour. (The tricky part is getting it into the refrigerator! I rollout on wax paper and transfer with a pizza peel) Preheat oven to 325F. Break apart pieces onto sheet pan. Place in oven, immediately turn temp down to 275F and set timer for 30 minutes. Cookies are ready when the tops are the color of light sand and the bottoms are lightly golden. Cool on a rack and store in airtight containers.
Sounds easier than it is! But it's worth the effort!

 

[bigjohnmilford]

It's cold here in New England, time for some comfort food! Homemade chicken pie, roasted garlic mashed potatoes, and peas with panchetta.

Nice, that looks so good.

 

[bigken462]

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

I'm sorry, I never realized you had asked for this recipe. I'll dig it up and try to post it for ya. It's pretty simple. Kinda time consuming, but very simple.

 

[basementbrewbrad]

Wrong thread

 

[BadMrFrosty]

Started a batch of lacto fermented Sauerkraut yesterday. Less than 24hrs and already nicely submerged in its own juices. Can't wait to try it!

 

[Homercidal]

I've never got mine to give up enough liquid to cover itself. I usually ad a bit of bottled water.

 

[BadMrFrosty]

I've never got mine to give up enough liquid to cover itself. I usually ad a bit of bottled water.

Beginners luck I guess

 

[BigDaddyBeard]

I've never got mine to give up enough liquid to cover itself. I usually ad a bit of bottled water.

Did you weight it down?

 

[Homercidal]

Did you weight it down?

Always. Place some cabbage, pour some salt, pack it. Place some cabbage, pour some salt, pack it.

Then on top I usually place a Ziplock filled with water.

The crock I use is actually a Walmart glass cookie jar thing, and the opening is narrower than the inside. I'd like to get a small crock that has straight sides, but they are expensive and usually pretty large.

I need to get in a pottery class and make my own.

 

[Homercidal]

Oh, and it's the wife's birthday today, and she said she would be happy staying home if I made her soup. So, I think tonight the older daughter gets to learn how to make Zuppa Toscana, ala Olive Garden.

 

[BigDaddyBeard]

Always. Place some cabbage, pour some salt, pack it. Place some cabbage, pour some salt, pack it.



Then on top I usually place a Ziplock filled with water.



The crock I use is actually a Walmart glass cookie jar thing, and the opening is narrower than the inside. I'd like to get a small crock that has straight sides, but they are expensive and usually pretty large.



I need to get in a pottery class and make my own.

I use a 2 gallon food grade bucket I got from the LHBS. A small glass plate fits in it perfect and I use a mason jar full of water for weight. Next time you make it try giving the cabbage a nice massage with the salt. I kind of squeeze it.

 

[BadMrFrosty]

Next time you make it try giving the cabbage a nice massage with the salt. I kind of squeeze it.

Exactly what I did, the cabbage was releasing water even before packing it into the jar.

 

[yeahfairly]

I am limited due to being in Afghanistan...... But I try Hard!

Pinto Beans, Dutch Oven Cake and Dutch Oven Cornbread!

 

[Melana]

looks good! Thanks for serving!

 

[Homercidal]

Yeah, serve us some!

 

[unionrdr]

When I was a kid & pop was laid-off,that's about all we had for dinner. Unless we caught some fish or shot something...

 

[Subsailor]

I am limited due to being in Afghanistan...... But I try Hard!

Pinto Beans, Dutch Oven Cake and Dutch Oven Cornbread!

Dude! If this is what you do while limited, I'd love to see what you could do without limitations! Thank you!

 

[yeahfairly]

looks good! Thanks for serving!

Dude! If this is what you do while limited, I'd love to see what you could do without limitations! Thank you!

Merry Christmas Folks!

Subsailor.... Yup.... I actually had a kitchen to play with up in the mountains of Wardak! Food wasn't easy to come by but we always managed to put something on the table for the holidays other than MRE's. This was Christmas Dinner 2012!

Ribeyes... Turkey... Beef Tenderloin.... Green Bean Casserole... Sweet Potato Casserole.... and Corn! Only thing missing was COLD BEER!

 

[ChefRex]

Did a quick pasta carbonara for dinner tonight, one of my favorite pasta dishes and so simple!

 

[passedpawn]

Turkey Tetrazzini. Caserole made from leftover turkey from Thanksgiving. I'm cleaning out the freezer to prepare for the next week, which will be a full-on culinary blitzkrieg. Made with egg noodles, sauteed mushrooms, peas, swiss and parmesan chees, and a cream sauce to hold it all together.

 

[brewguyver]

Did a quick marinade kalbi (Korean style short ribs last night), eggplant and onion with soy garlic sauce, and steamed baby bok choy. Kalbi was tasty but not as good as usual - probably Ecuador I only marinated for 3 hours (vs 24) and used an apple instead of an Asian pear in the marinade.

Also bought 3 lbs of oxtail and 5lbs of marrow bones to make Pho for New Years, and a 6# rib roast for late Xmas dinner at my GMIL's.

 

[ChefRex]

After spotting my poor unloved wok in the basement a few weeks ago I thought my small 6" burner would be the ticket as my stove is underpowered for wok use and I would try it out in the spring.
Well spring came early, 72F today! I need to brush up on my techniques but I will present shrimp with snow peas

 

[Tamarlane]

Bought a chicken and marinated it for 24 hours in fresh-squeezed homemade mojo, roasted it this afternoon:

Whipped up some arroz moro to make a proper meal of it.

Serve it up with some platanos and drench in pique. Off the chain.

 

[passedpawn]

After spotting my poor unloved wok in the basement a few weeks ago I thought my small 6" burner would be the ticket as my stove is underpowered for wok use and I would try it out in the spring.
Well spring came early, 72F today! I need to brush up on my techniques but I will present shrimp with snow peas

I love stir fry, but I always try to complicate it. I need to go back to the basics, and I'm starting with snow peas and shrimp!

 

[bigken462]

Stuffed Bell Peppers, just like my Granny used to make.

 

[Cheesy_Goodness]

After spotting my poor unloved wok in the basement a few weeks ago I thought my small 6" burner would be the ticket as my stove is underpowered for wok use and I would try it out in the spring.
Well spring came early, 72F today! I need to brush up on my techniques but I will present shrimp with snow peas

Stir frying has become my preferred method of cooking veggies...except maybe grilling

I wanted some curry on Saturday but wanted to use some pizza dough I had in the fridge. I don't know exactly what you would call it, but here are the unholy results.
The curry was onions, tomatoes, chick peas and sweet potatoes.
I gotta say, it was surprisingly delicious.

 

[brewguyver]

Stir frying has become my preferred method of cooking veggies...except maybe grilling

I wanted some curry on Saturday but wanted to use some pizza dough I had in the fridge. I don't know exactly what you would call it, but here are the unholy results.
The curry was onions, tomatoes, chick peas and sweet potatoes.
I gotta say, it was surprisingly delicious.

Looks like an awesome calzone to me!

 

[gratus fermentatio]

There is so much awesomeness in this thread!
Passed: is that just parmesan topping your tetrazzini?

Chef: Gotta love the wok. Your shrimp & snow peas look great.

Cheesy: I think we're on the same page when it comes to preferred cooking methods. I think you've invented the east Indian calzone, or maybe more like a pasty.

Regards, GF.

 

[passedpawn]

There is so much awesomeness in this thread!
Passed: is that just parmesan topping your tetrazzini?

It's a mix of parmesan and bread crumbs. I've got 3 college kids home over the break, so a casserole is a good belly filler, and this one let me get rid of some frozen turkey. Win!