Oh great! LOL! Thanks for the warning. I'm sure KOTC will be THRILLED. I might better try the first batch when he's not home!
Thanks for the links too. I'll check them out.
Thanks for the links too. I'll check them out.
What did I cook this weekend.....
- Thread starter Melana
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I used to fish a lot, and sometimes I'd leave a container of crawlers in my tacklebox in my trunk and forget about them. For a month. That is the smell.
:cross: Sounds downright nasty.
KOTC talks about chitlins and how he'd never want to be in the same room with them being cooked - I'm starting to suspect this is gonna be like that!
I haven't made a lot of sausage but the casings that I have used have not had that issue, how are yours packed? What I have used have been packed in salt.
I can't say they smell like roses but I haven't found them offensive.
PP are you fear mongering?
Temptd, if you are now scared due to PP I could find that easy to handle sausage stuffer a good home.
Made some crab cakes tonight - quarter pound carb cakes!
and strawberry shortcake for dessert.
and strawberry shortcake for dessert.
![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)
I'd say those casings are the worst smell in my house. Yes, they are salt packed.
How to I loathe thee, let me count the ways. I loathe thee to the depth and breadth and height my soul can reach.
quarter pound carb cakes!
Carb cakes! Diet be damned, those are irresistible!
Roasted 2+ pounds of Arabica coffee tonight. I might have over-roasted, but it smells like heaven.
All this talk of sausages & crab cakes has me chomping at the bit for tax & escrow $$$ to come in finally. Gonna get that Kitchenaid mixer with all the extras. Got a recipe for Slovak sausage I wanna make. Maybe crab cake mix with local pan fish & chicken packed as sausage?
LakesideBrewing
Well-Known Member
Sorry, no finished pic of the jammbonneau, they got devoured! But, here is a pic of some mini popovers cooked in bacon fat.
OP
OP
Mac and cheese.... Nice and hot!
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Tonight I'm doing sous vide butter poached lobster tails with garlic/tarragon, mushroom/asparagus risotto, and mango/avacado relish.
Probably won't bother with a picture.
Probably won't bother with a picture.
Made angel hair pasta (from scratch) with chicken and mushrooms in a buerre blanc sauce. I really should start taking pictures of this stuff. Not as good as I had hoped, I forgot the lemon juice for the sauce.
OP
OP
Mashed potato balls
bigjohnmilford
bigger than most
Smoked 4 pork shoulders this weekend. Pulled pork. I made a vinegar sauce for it. Lots left if anyone is in the area. Cole slaw and beans are in short supply though.
Looking good
Sausage and veggie lasagna,
Looks great! Corner piece is the best. 3 left, I call one of them.
brewbama
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Ballotine Poulet
I followed Chef Pepin's deboning technique on you tube and decided to go for it.
Not quite as pretty as his but effective and all the parts are there
I then browned half a pound of pork sausage, wilted 10 oz of spinach in the sausage fat, added a couple cloves of minced garlic, salt, pepper, a small shallot, shiitake mushrooms, some grated nutmeg, and grated parmesan to make my stuffing.
I stuff and tied my Ballotine (or at least I tried to tie it), placed it in a roasting pan and left it to the Kettle to do the magic with a couple pieces of apple wood @ 400*F fired by Stubb's.
I made a small sauce with the drippings and SWMBO did up a roasted zucchini/mushroom/squash medley to top off a beautiful Spring Day mid afternoon lunch with my daughter and a couple grandbabies.
This was a wonderfully easy technique and a great way to make a classic and dressy presentation.
Cheers.
I followed Chef Pepin's deboning technique on you tube and decided to go for it.
Not quite as pretty as his but effective and all the parts are there
I then browned half a pound of pork sausage, wilted 10 oz of spinach in the sausage fat, added a couple cloves of minced garlic, salt, pepper, a small shallot, shiitake mushrooms, some grated nutmeg, and grated parmesan to make my stuffing.
I stuff and tied my Ballotine (or at least I tried to tie it), placed it in a roasting pan and left it to the Kettle to do the magic with a couple pieces of apple wood @ 400*F fired by Stubb's.
I made a small sauce with the drippings and SWMBO did up a roasted zucchini/mushroom/squash medley to top off a beautiful Spring Day mid afternoon lunch with my daughter and a couple grandbabies.
This was a wonderfully easy technique and a great way to make a classic and dressy presentation.
Cheers.
I made bacon this morning (cherrywood smoked thick cut, mmm). Then this afternoon I made a tray of pretzels. I also tried to make a combo. I wrapped the pretzel around some of the bacon and put a stick in it. It worked out much better than I thought it would. But it wasn't the blast of flavor I was hoping for. I think it needed some jalepeno or something like that. Anyway, I thought you foodies might get a kick out of the pics.
I made bacon this morning (cherrywood smoked thick cut, mmm). Then this afternoon I made a tray of pretzels. I also tried to make a combo. I wrapped the pretzel around some of the bacon and put a stick in it. It worked out much better than I thought it would. But it wasn't the blast of flavor I was hoping for. I think it needed some jalepeno or something like that. Anyway, I thought you foodies might get a kick out of the pics.
It certainly visually works, homemade mustard I assume? I may need to play with this.
gratus fermentatio
Well-Known Member
I made stuffed spaghetti squash. Cut in 1/2 lengthwise, scoop out seeds & goo. Smear cavities with butter & sprinkle well with dried, crushed sweet basil. Remember, if it doesn't actually say "sweet," it's not. Bake @ 350*F (cut side up), for about 45 mins.
While it's baking, mix up the stuffing. I usually use mashed potatoes with a bit of chicken bullion & butter mixed into them, but garlic & herb instant mashed potatoes works well too. I mix in chopped fresh scallions, frozen (or canned, drained) peas & carrots, but almost any vegetables will work. I also mix in a bit more sweet basil, but thyme adds another level of flavour that's pretty tasty.
When time is up for the squash, take it out & add the stuffing, I like to top it with chicken from a can, 1 can per squash half. If you'd rather use chicken you've cooked yourself, go ahead, it should taste great. I top this with a light sprinkling of sweet basil and/or thyme. Pop 'em back in the oven till done & browned on top, usually about 30 mins. The squash is done when a fork will easily sink into the flesh (don't pierce the rind)between the rind & the stuffing.
You should let this cool a bit before serving, it's really hot inside. You can change it up by using different herbs like rosemary & bay leaf or garlic & oregano. I'm working on a meat/mushroom/herb only stuffing, but it still needs work. Not as fancy as what some (ok, most) of you made this weekend, but it was tasty.
Regards, GF.
While it's baking, mix up the stuffing. I usually use mashed potatoes with a bit of chicken bullion & butter mixed into them, but garlic & herb instant mashed potatoes works well too. I mix in chopped fresh scallions, frozen (or canned, drained) peas & carrots, but almost any vegetables will work. I also mix in a bit more sweet basil, but thyme adds another level of flavour that's pretty tasty.
When time is up for the squash, take it out & add the stuffing, I like to top it with chicken from a can, 1 can per squash half. If you'd rather use chicken you've cooked yourself, go ahead, it should taste great. I top this with a light sprinkling of sweet basil and/or thyme. Pop 'em back in the oven till done & browned on top, usually about 30 mins. The squash is done when a fork will easily sink into the flesh (don't pierce the rind)between the rind & the stuffing.
You should let this cool a bit before serving, it's really hot inside. You can change it up by using different herbs like rosemary & bay leaf or garlic & oregano. I'm working on a meat/mushroom/herb only stuffing, but it still needs work. Not as fancy as what some (ok, most) of you made this weekend, but it was tasty.
Regards, GF.
I made bacon this morning (cherrywood smoked thick cut, mmm). Then this afternoon I made a tray of pretzels. I also tried to make a combo. I wrapped the pretzel around some of the bacon and put a stick in it. It worked out much better than I thought it would. But it wasn't the blast of flavor I was hoping for. I think it needed some jalepeno or something like that. Anyway, I thought you foodies might get a kick out of the pics.
Thanks for this. I now need to change my pants!
Saturday night I made Asian lettuce wraps. Chicken sauteed in my own sweet/spicy Asian sauce (szechuan, soy, teriyaki, oyster sauce, fish sauce, sriracha, garlic, honey, brown sugar, sesame oil, sesame seeds), udon noodles, peanuts, dried asian noodles, boston lettuce.
Sunday I made bruschetta/artichoke stuffed chicken breast, home made mac & cheese, garlic butter peas. (No pic, sorry)
Sunday I made bruschetta/artichoke stuffed chicken breast, home made mac & cheese, garlic butter peas. (No pic, sorry)
Tonight - chicken-fried steak, mashed cauliflower with pan gravy, lovely big artichokes with mayo. AND a home brew!
geek_chaser
Well-Known Member
I made red beans and rice. I added extra hot sauce then what it called for and used a cajun style sausage. Sooo good.
gratus fermentatio
Well-Known Member
Kinda like this?
Other than it was stuffed & baked, not really. Very different stuffing & slightly different method. Yours sounds good too though, I might give it a shot next time.
Regards, GF.
Today's project - a gallon of yogurt. I like to put it in 4 oz. canning jars, as they cool they actually draw a little vacuum on the lid so the stuff stays fresh a very long time in the fridge.
Just about 3 dozen of the small jars, then when I ran out of those, I took the rest of the liquid and added some honey and vanilla to it, then filled 2 pint jars and 1 1/2 pint jar. They'll be in the Excaliber for 8 hours.
Just about 3 dozen of the small jars, then when I ran out of those, I took the rest of the liquid and added some honey and vanilla to it, then filled 2 pint jars and 1 1/2 pint jar. They'll be in the Excaliber for 8 hours.
OP
OP
OK. I now have yogurt envy.
