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Omg!
What did I cook this weekend.....
- Thread starter Melana
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Omg!
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Pork Chops. 1lb a piece
http://www.jocooks.com/bakery/cakes/butterscotch-magic-cake/
And that cake for dessert.
headbanger
Well-Known Member
:smack:
Rhumbline
Well-Known Member
The latest was a continuation of the charcuterie thing.
I did a 5 pound batch of Tuscan salami, my first attempt at fermented salami. Also have two capicola's aging.
The smell is fantastic.
I did a 5 pound batch of Tuscan salami, my first attempt at fermented salami. Also have two capicola's aging.
The smell is fantastic.
headbanger
Well-Known Member
Bubbled over a bit but I didn't make quite enough potatoes..
Brisket after braising
Brisket pulled and chopped
Shepherd's pie!
Absolutely delicious! Added leeks and some apple, along with a generous shot of brandy, to Alton's recipe (thanks Homer) and grated some gruyere over the top.
Brisket after braising
Brisket pulled and chopped
Shepherd's pie!
Absolutely delicious! Added leeks and some apple, along with a generous shot of brandy, to Alton's recipe (thanks Homer) and grated some gruyere over the top.
Oh yummy yum yum - I'm a relative noob to this place, may I please play here too?
Just started with some basic sausage-making this week - bologna. No sausage stuffer yet so put it in a loaf pan and steamed it. Man it is gooood!
Just started with some basic sausage-making this week - bologna. No sausage stuffer yet so put it in a loaf pan and steamed it. Man it is gooood!
Welcome home.
ja09
Well-Known Member
Awesome. Are those bags from drybagsteak.com?
Rhumbline
Well-Known Member
Yes, and the salami casings are as well. The bags are working well so far but they can be very fussy about getting a good seal.
I'm looking forward to doing a bresaola next. I've got some pork and fat diced in the freezer, I just need to figure out the next fermented salami to do.
I NEED to do this, I read Ruhlman's Charcuterie cover to cover but never moved beyond bacon and basic sausages but now that I have proper temperature control game on! I still need yet another fridge/freezer setup, will 4 be enough?
Rhumbline
Well-Known Member
That's the book I've used for all my experiments so far. His advice about putting the meat and grinder parts in the freezer was a big help.
I got a motorized grinder/stuffer that worked great for the grinding part but was a real PITA for stuffing. I'm putting a manual stuffer on my wish list. I think I could probably have gotten good results with a manual grinder as well.
On a semi-related note, I ground my own hamburger a while ago. Mixed a small amount of pork and pork fat in with the chuck roast. It may have been the best hamburgers I've ever had!
I'd really love to have a curing chamber. My cheesemaking experiment didn't go well because I was trying to use the regular fridge, and the Holy Grail for me would be to do my own prosciutto but I can't tie up the fridge for a 18 months.
OP
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Pancetta in the making....
Rhumbline
Well-Known Member
Mmmm...
I had some in an omlet this morning.
I'm going to have to start another batch.
Are you going to be using the drybags? I've done a few the traditional way but I'm curious how they come out in the bag.
I can't seem to post a pic right now, but you get the idea.
OP
OP
I'm going to use the bags. I've got them so why not?
boydster
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I just finished making some spent grain dog treats. One pan was just peanut butter, the other had PB and bacon grease. The dog seems to like them, so chalk it up as a success and a good way of dealing with some of the spent grain.
I know some of you fine folks must make spent grain bread. Anyone care to share a recipe that I might be able to try? I'm planning a Maris Otter SMaSH later today and I think it would be a good flavor to include in a loaf of bread.
I know some of you fine folks must make spent grain bread. Anyone care to share a recipe that I might be able to try? I'm planning a Maris Otter SMaSH later today and I think it would be a good flavor to include in a loaf of bread.
headbanger
Well-Known Member
We've made those several times for the dogs, the PB version, they love em! Haven't tried the bread yet though.
OP
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Grind it into flour and add to your pizza crust.
Just got some pizza dough going for dinner with friends tonight. Given the limited palettes of those involved it won't be any thing fancy - pepperoni and sausage - but I haven't eaten since breakfast and I am hungry for it!
I have a bread machine recipe (for my Zojirushi bread maker) and also a recipe for "almost no knead bread" - I use spent grains (not dried, or ground, just as they come from the brew bag) in both those. Let me know if you'd like either recipe!
Since I was out on the patio brewing today I decided to fire up the grill (as the rain changes over to sleet and soon, snow) to grill some bangers for dinner!
Thanks Headbanger for planting the seed.
I made a venison Shepard's Pie. Wash it all down with my towns local microbrewery, Bog Iron Brewery's Cherrywood Smoked Porter.
Dan6310
I made a venison Shepard's Pie. Wash it all down with my towns local microbrewery, Bog Iron Brewery's Cherrywood Smoked Porter.
Dan6310
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Your town and fellow HBT member.
OP
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I agree about Frank and Matt!
sweet pototoes topped with toasted coconut. I made a glaze with coconut milk, brown sugar, and lime zest/juice. This was side to a mess of salmon steaks.
adiochiro3
Well-Known Member
Smoked a pork loin, home made applesauce, mashed taters and broccoli.
Made up a beef shepherds pie this weekend. I used a cup of Rochester Mills Chocolate Milkshake Stout and a cup of chicken broth plus some flavor ingredients and simmered it down in the beef and onion/flour mixture to thicken.
The family really liked it, so I must have done something right.
Soon, but not tonight, I will be making Zuppa Toscana again for the kid who is home on spring break.
The family really liked it, so I must have done something right.
Soon, but not tonight, I will be making Zuppa Toscana again for the kid who is home on spring break.
You got a recipe for that pie? Perfect cold weather eats right there.
Alright, here's what I did:
2 lbs ground beef (or use whatever you want, like lamb, venison, etc.)
1 cup stout
1 cup chicken or beef broth
2 cans mixed veggies
1 can corn
2 TBS tomato paste
2 tsp or however much you want Worcestershire sauce.
Potatoes
1/4 cup sour cream
Butter
Salt
Pepper
cheddar cheese, shredded.
Diced potatoes and boiled to make mashed potatoes.
Cooked 2 lbs ground beef.
Diced onions and sauteed with garlic in butter (and some bacon grease because I ran out of butter!)
When onions were soft and somewhat carmelized, I added a couple of tablespoons of flour and mixed it all in, to let the flour absorb the fat, then after roasting it a few more minutes I added it to the drained burger.
To the beef mixture I added 1 cup of Rochester Mills Milkshake Stout (Was going to use New Holland's The Poet stout, but honestly I'd rather drink that one than cook with it!) And 1 cup of chicken broth, 2 tablespoons (or so) of tomato paste, a good sprinkling of Worcestershire sauce, some salt and pepper and a couple of cans of mixed veggies (And an extra can of corn cause we all like corn!) mixed it all in and let it simmer down, mixing now and again.
As that concentrated, I poured the cooked potatoes into the KitchenAid and added a good dollop of butter (Found some spreadable butter by then) and some sour cream and a bit of salt and whipped it all up. When it was well mixed I added a bit of heavy cream.
When the beef mixture was cooked down and not so watery I poured it into a baking dish and spread it out. Then I covered with the mashed potatoes and cooked until bubbly and heated through, then sprinkled some cheddar on top and turned the oven off and let the residual heat melt the cheese while we set the table.
Here's the salmon steaks. More food pics to make you hungry. It's making me hungry looking at them. I'm off to see if there were leftovers right now.
