What did I cook this weekend.....

[CreamyGoodness]

In the brine or drained?

 

[passedpawn]

In the brine or drained?

I just put the kraut in mine, then covered with brine (I think, maybe I added water to the jars?), then canned. Looks like the following pic. Now I'm hungry, think I'll make a hot dog and have some kraut and mustard on it (homemade mustard!).

 

[Jeffries55]

I just put the kraut in mine, then covered with brine (I think, maybe I added water to the jars?), then canned. Looks like the following pic. Now I'm hungry, think I'll make a hot dog and have some kraut and mustard on it (homemade mustard!).

If I liked Kraut, this would make me jealous and hungry, but kraut is gross, your other posts make me hungry PP

 

[passedpawn]

If I liked Kraut, this would make me jealous and hungry, but kraut is gross, your other posts make me hungry PP

Happy to oblige; wish I could share beyond pics.

I just put away a dog as described above. Bonus: my wife bought whole-wheat hot dog buns. Never had them, it was just that much better.

 

[Cheesy_Goodness]

Won't you lose any probiotic benefit by heating it up to that high of a temp? Don't get me wrong, the taste is the most important factor to me, but the health benefits are an added bonus.

I made a batch in quart jars about 10 months ago and it keeps getting better in the fridge without any canning. It sounds like an excuse to have brats a few times a month if you ask me

 

[passedpawn]

Won't you lose any probiotic benefit by heating it up to that high of a temp? Don't get me wrong, the taste is the most important factor to me, but the health benefits are an added bonus.

I made a batch in quart jars about 10 months ago and it keeps getting better in the fridge without any canning. It sounds like an excuse to have brats a few times a month if you ask me

Yes. I did consider that, but upon further consideration, I get tons of probiotic intake, and I'm not sold that it's necessary at all. I think our bodies have so much flora/fauna that a little bit from some yogurt or kraut is pointless.

My biggest fear would be that the kraut would not retain it's body, and it would become a weak flaccid mass. I'd say it didn't change at all from the canning process. I really like the Silver Floss brand that the store carries because it's so crunchy. Not sure how they pull that off, since the fermentation seemed to affect the crunch. I might try some CaCl (pickle crisp) in my next batch.

 

[CreamyGoodness]

Every recipe I have ever found calls for the cabbage to be shredded super thin, but I have always found that a rougher, thicker shred made for crunchier and more texturally interesting kraut. Of course, I used to make much less and it would consumed within 2 or 3 meals...

And then I discovered the magic time of year, autumn, when cabbage goes on sale for $0.29/lb or less...

 

[mattmmille]

Oh, Come On! Make and Eat Sauerkraut!

Mine's been in since Sept. 18. Another couple of weeks I guess.

 

[headbanger]

Carnitas!

 

[dan6310]

Grilled chicken leg/ thighs, grilled jalapeños and pan fried beets.


Dan6310

 

[headbanger]

How about some chili...

No? Chocolate chip cookies then?

 

[Cheesy_Goodness]

Smoked pork loin stuffed with butter, onion, bread crumbs, cider, and cranberries from last weekend with some zucchini on the side.

Wife also made some pumpkin and kale mac n cheese last week. I was skeptical but it was some of the best mac n cheese I've ever had. The pumpkin flavor was barely there but it added a great creaminess.

 

[jeffjm]

Great looking smoke ring on the pork!

 

[Tamarlane]

I harvested 2 gallon bags worth of fermented sauerkraut.



Then I realized there are only two people eating solid food in my house...

Keeps forever in the fridge, no worries. Might even get better over time. No point canning unless you are really hard up for fridge space.


Sent from my iPhone using Home Brew

 

[passedpawn]

Keeps forever in the fridge, no worries. Might even get better over time. No point canning unless you are really hard up for fridge space.


Sent from my iPhone using Home Brew

Our fridge is almost always full. Hard up for space most of the time. But since canning is so easy, costs nothing if you have the jars, why not?

 

[Homercidal]

I need to figure out what to make this weekend. I got some chops thawed, so that's a given. Trying to think of something special.

I have some broccoli and some velveeta for cheese soup. Maybe I should just cook the chops for one meal and make cheese soup for another. Not that special though. I do need to perfect the cheese soup recipe. My last batch was ok, but not quite exactly what I wanted. Wish I'd kept notes.

 

[CreamyGoodness]

How do you feel about the idea of CreamyGoodness's famous stuffed pork chops with either rice pilaf or mashed potatoes?

Depending on how hungry you and Mrs. Cidal are, the cheese soup could go with it nicely...

 

[Homercidal]

I'd go for that.

 

[CreamyGoodness]

Take your large bone-in chops (if you have the wimpy thin ones, no issue just use two and put stuffing in the middle like a sandwich.

In a mixing bowl you will want chopped parsley (flat or curly, dried works too) kosher salt, ground black pepper, grated parm/peccorino/sprinz whatever, a few ounces of provolone that has been cubed tiny, the end of a pepperoni cubed tiny, bread crumbs and an egg. Mix well with hands adjusting the moisture level with a little water or another egg if necessary. You are going for a thick, somewhat dry paste.

Open a pocket in your chop (or make a wimpy chop sandwich as in above) and stuff with a healthy portion of your stuffing. Now press about 1/4 an inch of the stuffing on the outsides, forming a breading. If the consistency is right this should adhere nicely. Pan saute in a little oil (olive is good, so is canola or veggie) and cook until the outside has a nice brown crust. Depending on the size of the chop you may have to put her in a 350 degree oven at this time to cook through.

Voila.

 

[Homercidal]

Awesome! I may have to sub the cubed pepperoni for some chopped slices. I have plenty of slices in the fridge for pizzas that need used up anyway.

I think my chops are what I'd call "standard thickness. I've seen thicker and thinner chops at the store.

 

[CreamyGoodness]

Awesome! I may have to sub the cubed pepperoni for some chopped slices. I have plenty of slices in the fridge for pizzas that need used up anyway.

I think my chops are what I'd call "standard thickness. I've seen thicker and thinner chops at the store.

Yeah thats totally not an issue. I've run the whole thing through the cuisinart before, and got an interesting texture that tasted great, but I just like having small bits of meat and cheese on the fork. Its all preference (and availability) on this one.

 

[Jeffries55]

Take your large bone-in chops (if you have the wimpy thin ones, no issue just use two and put stuffing in the middle like a sandwich.

In a mixing bowl you will want chopped parsley (flat or curly, dried works too) kosher salt, ground black pepper, grated parm/peccorino/sprinz whatever, a few ounces of provolone that has been cubed tiny, the end of a pepperoni cubed tiny, bread crumbs and an egg. Mix well with hands adjusting the moisture level with a little water or another egg if necessary. You are going for a thick, somewhat dry paste.

Open a pocket in your chop (or make a wimpy chop sandwich as in above) and stuff with a healthy portion of your stuffing. Now press about 1/4 an inch of the stuffing on the outsides, forming a breading. If the consistency is right this should adhere nicely. Pan saute in a little oil (olive is good, so is canola or veggie) and cook until the outside has a nice brown crust. Depending on the size of the chop you may have to put her in a 350 degree oven at this time to cook through.

Voila.

My brain is so fried right now, and the only thing I wanted to do was have a beer after work at whole foods and buy toppings for pizza ... But the bar was "reserved," (wtf?)... The second thing I wanted to do was go home and keg my beer, but alas 4/4 routes to cross the river and get home were blocked because of an accident or a once in fifteen year road closure... So now I'm at some crummy bar drinking a beer on an empty stomach, and the only thing I got from reading this was you said the word tiny and cubed a lot...! I thinks it's time for bed....

 

[CreamyGoodness]

My brain is so fried right now, and the only thing I wanted to do was have a beer after work at whole foods and buy toppings for pizza ... But the bar was "reserved," (wtf?)... The second thing I wanted to do was go home and keg my beer, but alas 4/4 routes to cross the river and get home were blocked because of an accident or a once in fifteen year road closure... So now I'm at some crummy bar drinking a beer on an empty stomach, and the only thing I got from reading this was you said the word tiny and cubed a lot...! I thinks it's time for bed....

Duuuuude....

 

[Temptd2]

My brain is so fried right now, and the only thing I wanted to do was have a beer after work at whole foods and buy toppings for pizza ... But the bar was "reserved," (wtf?)... The second thing I wanted to do was go home and keg my beer, but alas 4/4 routes to cross the river and get home were blocked because of an accident or a once in fifteen year road closure... So now I'm at some crummy bar drinking a beer on an empty stomach, and the only thing I got from reading this was you said the word tiny and cubed a lot...! I thinks it's time for bed....

Yeesh, you poor thing! Hope you get home OK!

Here is a boysenberry cobbler I made according to DH's remembrance of the way his grandmother made it - put half the filling in the pan, put a layer of lattice crust, bake til crust is browning just a little, then add the other half of the filling and another lattice crust. LOOKS good - we'll see how it turns out later, after tostadas for dinner!

 

[Jeffries55]

Yeesh, you poor thing! Hope you get home OK!

Here is a boysenberry cobbler I made according to DH's remembrance of the way his grandmother made it - put half the filling in the pan, put a layer of lattice crust, bake til crust is browning just a little, then add the other half of the filling and another lattice crust. LOOKS good - we'll see how it turns out later, after tostadas for dinner!

My oxen contracted malaria and are on strike, at this rate I'm going to need to ride a cat home.

Mmmmm... Cobbler..

 

[mcbaumannerb]

Made a big batch of penne arrabiata with Italian sausage for company. Dessert is next.

 

[mcbaumannerb]

Dessert was personal homemade apple pies with vanilla bean ice cream. Going great with my Lil Gruesome.

 

[Hanglow]

I'm having some roast shoulder of lamb tonight. Should have plenty left over for a couple of days worth of sammiches afterwards

 

[BUCKNUTS]

I know. PP that is awesome I have to add cheese making to my list of things to do sausage making is at the top of that list. Not sucking worse than anything has ever sucked before at baking is on the list as well.

Then I expect to see lots of ugly loafs of bread this fall and winter, hopefully sourdough, I screwed up a lot more loafs of bread than I did batches of beer

? for you Chef. I live in a rural area and have a well, is the hardness of my water an issue for baking bread? Should I be using bottled water?

 

[ChefRex]

? for you Chef. I live in a rural area and have a well, is the hardness of my water an issue for baking bread? Should I be using bottled water?

I believe it is, I always use distilled water to feed the starter and distilled , wort or beer for loafs.