What did I cook this weekend.....

[BUCKNUTS]

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

Ok thanks I figured that might be the caee


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[BUCKNUTS]

Been cooking all day made breakfast chorizo and potatoes with scrambled eggs for breakfast now having mole poblano over chicken breast with rice. So much labor but so worth it.


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[Melana]

Stew

 

[Melana]

Apple pie

 

[passedpawn]

Man that is a picture perfect pie.

 

[ChefRex]

Worked yesterday so I went easy today,
Smoked the bacon I had cured,
Nice that it comes with some ribs an chicharron
Sautéed some peppers out of the garden with sweet onion, added some pulled pork and mozzarella and wrapped with leftover pizza dough, don't know what you would call it other than delicious.

 

[Jeffries55]

Made dough on thursday... pizza! First of two pies, homemade san marzano sauce with lemon & genovese basil, fresh thyme and oregano, garlic, salt and 1 teaspoon crushed red chili from the indian grocery.. under the cheese: ground pork with fennel and thyme, 1/2 lbs bacon, cremini mushrooms caramelized in bacon fat, and green onions. Whole milk mozarella and topped with pepperoni.

 

[passedpawn]

don't know what you would call it other than delicious.

I think that is a good name. It's sorta like a pork stromboli, maybe strombolaconiscious. Nom Nom!

Made dough on thursday... pizza! First of two pies, homemade san marzano sauce with lemon & genovese basil, fresh thyme and oregano, garlic, salt and 1 teaspoon crushed red chili from the indian grocery.. under the cheese: ground pork with fennel and thyme, 1/2 lbs bacon, cremini mushrooms caramelized in bacon fat, and green onions. Whole milk mozarella and topped with pepperoni.

That is a fine pizza pie. Makes me insta-hungry.

Man, you guys & gals keep raising the bar. Some fine cooks here. Definitely inspirational.

 

[Melana]

Steak.

 

[Jeffries55]

That is a fine pizza pie. Makes me insta-hungry.

Man, you guys & gals keep raising the bar. Some fine cooks here. Definitely inspirational.

I used to think I was a decent cook (I do make more than just pizza! But when I get on a kick, I tend to make the same thing over and over until I get sick of it), until I started reading this thread! You guys really are an inspiration to try and come up with something to one-up the previous person! Does anyone else read foodgawker daily? I used to be a frequent reader of seriouseats, but now i tend to find myself reading this thread obsessively along with FG. Cheers!

 

[passedpawn]

Chicken Involtini. I've made this before with a slice of prosciutto, but my wife apparently now can't eat animals that don't sweat - and apparently pigs don't sweat. I cannot answer any further questions about that (!).

Chicken pounded flat, mozzerella (homemade), basil, on sauce. Spanish fried rice, collard greens, too. Man I'm stuffed.

 

[ChefRex]

Chicken Involtini. I've made this before with a slice of prosciutto, but my wife apparently now can't eat animals that don't sweat - and apparently pigs don't sweat. I cannot answer any further questions about that (!).

Chicken pounded flat, mozzerella (homemade), basil, on sauce. Spanish fried rice, collard greens, too. Man I'm stuffed.

So you can't put a little pig on yours? Looks good!

Do chickens sweat?

 

[passedpawn]

Homemade butter. This might fall under some people's "not worth the trouble", but I've been making a lot of cheese lately, so I have a ton of milk around.

It's really very easy. There's only 2 ingredients: heavy cream and salt (optional). The salt will let it last longer without spoiling. I also added a bit of yellow dye that I extracted previously from annatto seeds (more on that if anyone cares). That dye makes the butter nice and yellow, and can be used for other things (cheese, crackers, etc).

I think you can make this in a mixer, but the food processor made easy work of it. After cooling in a container, I cut it into 4 crude sticks of butter, wrapped in plastic.

To make this worthwhile, adding herbs and other flavor components would be cool. Also, churning into honey butter would be fun.

 

[Jeffries55]

Homemade butter. This might fall under some people's "not worth the trouble", but I've been making a lot of cheese lately, so I have a ton of milk around.

It's really very easy. There's only 2 ingredients: heavy cream and salt (optional). The salt will let it last longer without spoiling. I also added a bit of yellow dye that I extracted previously from annatto seeds (more on that if anyone cares). That dye makes the butter nice and yellow, and can be used for other things (cheese, crackers, etc).

I think you can make this in a mixer, but the food processor made easy work of it. After cooling in a container, I cut it into 4 crude sticks of butter, wrapped in plastic.

To make this worthwhile, adding herbs and other flavor components would be cool. Also, churning into honey butter would be fun.

Butter is so easy to make, yet it blows people's minds when I tell them I make my own! Just want to add that you only need to do a thorough squeezing and rinsing of the butter to drain out all of the buttermilk, and if you do that it will last weeks / months in the fridge. It freezes well too! If you have a use for buttermilk you may want to salt it after it separates and you drain out the bm, otherwise add it during the blending! I use a high quality low pasteurized whipping cream from snowville creamery, and I get about 2 lbs yield from a half gallon.

 

[passedpawn]

Butter is so easy to make, yet it blows people's minds when I tell them I make my own! Just want to add that you only need to do a thorough squeezing and rinsing of the butter to drain out all of the buttermilk, and if you do that it will last weeks / months in the fridge. It freezes well too! If you have a use for buttermilk you may want to salt it after it separates and you drain out the bm, otherwise add it during the blending! I use a high quality low pasteurized whipping cream from snowville creamery, and I get about 2 lbs yield from a half gallon.

Yea, I saved the buttermilk. I'll use it in coleslaw and pancakes.

I pressed it with the potato masher to force most of the buttermilk out, then worked it under cold water until I was sure the rest of the buttermilk was removed. It's in the freezer now. I got 13 oz. from a quart of cream.

 

[mattmmille]

Chicken Involtini. I've made this before with a slice of prosciutto, but my wife apparently now can't eat animals that don't sweat - and apparently pigs don't sweat. I cannot answer any further questions about that (!).

Chicken pounded flat, mozzerella (homemade), basil, on sauce. Spanish fried rice, collard greens, too. Man I'm stuffed.

So, what about that phrase "Sweating like a pig"?!

It turns out that pigs DO sweat. They have sweat glands, but they aren't effective in helping them cool because they don't produce the volume necessary to cause evaporative cooling. That's why pigs roll in mud. (It also helps with the bugs.) "Sweating like a pig" comes from "pig iron" cooling in the smelting process...when it cools enough that the steam around it condenses and forms like a dew on it's surface...indication that it is cool enough to safely move. So, technically, your wife should be fine eating a little pork...or come up with a better excuse! Aren't the Interwebs fabulous?!

 

[Melana]

Butter is so easy to make, yet it blows people's minds when I tell them I make my own! Just want to add that you only need to do a thorough squeezing and rinsing of the butter to drain out all of the buttermilk, and if you do that it will last weeks / months in the fridge. It freezes well too! If you have a use for buttermilk you may want to salt it after it separates and you drain out the bm, otherwise add it during the blending! I use a high quality low pasteurized whipping cream from snowville creamery, and I get about 2 lbs yield from a half gallon.

OMG! Now i have yet another new mission.

 

[ChefRex]

PP, my extensive research (all 2or3 minuites) shows that chickens don't sweat, what you do with this information is up to you.

 

[passedpawn]

So, what about that phrase "Sweating like a pig"?!

It turns out that pigs DO sweat. They have sweat glands, but they aren't effective in helping them cool because they don't produce the volume necessary to cause evaporative cooling. That's why pigs roll in mud. (It also helps with the bugs.) "Sweating like a pig" comes from "pig iron" cooling in the smelting process...when it cools enough that the steam around it condenses and forms like a dew on it's surface...indication that it is cool enough to safely move. So, technically, your wife should be fine eating a little pork...or come up with a better excuse! Aren't the Interwebs fabulous?!

PP, my extensive research (all 2or3 minuites) shows that chickens don't sweat, what you do with this information is up to you.

Thanks for the research guys. My wife has a nutrition bible that unfortunately is not going to be contested. I have no doubt that in a few months this wacky endeavor will be a funny memory, but for now I'm snacking on flax seed crackers and zucchini cake with her, as well as animals that sweat like a big lump of recently solidified metal.

OMG! Now i have yet another new mission.

Youtube. That's where I got instruction. It's funny, all the 10 minute videos that show you how to make butter in 3 minutes (!).

 

[podz]

Couldn't cook this weekend since I was moving a new kitchen to my new house. What a huge amount of cabinets and appliances!

So, I have to cook today


Lamb chili

http://www.epicurious.com/recipes/food/views/Lamb-Chili-186

 

[Homercidal]

Made Broccoli Cheese soup and stuffed pork chops Friday. The wife was full after the soup course, so she didn't get any pork chop until last night.(We went out Sat night.)

She was very impressed! I actually forgot to add the pepperoni, but I did try some in the cheese soup and it was awesome!

So all around a nice meal. My chops were kind of thin, but I managed to cut pockets just fine and they cooked pretty quick. I'm definitely making them again!

Thanks, Creamy!

 

[CreamyGoodness]

So glad you liked them, Homer

 

[bob1852]

Gonna make carnitas and salsa verde today. Leftovers will be frozen for deer camp later this month.

Roughly following this recipe:

http://www.seriouseats.com/recipes/2010/07/no-waste-tacos-de-carnitas-with-salsa-verde-recipe.html

 

[passedpawn]

Gonna make carnitas and salsa verde today. Leftovers will be frozen for deer camp later this month.

Roughly following this recipe:

http://www.seriouseats.com/recipes/2010/07/no-waste-tacos-de-carnitas-with-salsa-verde-recipe.html

A consideration: I add jalapenos to my salsa verde. IMO salsa always needs a "bite". It's pretty sweet without that.

 

[bob1852]

A consideration: I add jalapenos to my salsa verde. IMO salsa always needs a "bite". It's pretty sweet without that.

For sure. Maybe even a habenero since I've a couple laying around (pending to see if my mango habaero mead needs more spice or not).

 

[Cheesy_Goodness]

Got a recipe for that mead AZ? Sounds tasty.

 

[bob1852]

Got a recipe for that mead AZ? Sounds tasty.

Had 5g of orange blossom mead hanging around, so I racked to a 3g carboy with 7lbs of diced mango. After a month, I racked to two 1g jugs. A week ago I added 8 grams of chopped habanero to of them. Just tasted it, and it's pretty darn spicey, but should mellow out a bit with age. Think I'll bottle today.

The other gallon I might add more habanero, lime, and coconut. Full on tropical mead.

 

[ChefRex]

Sliced up the bacon from yesterday, really nice savory, slightly spicy.
Vac packed and into the freezer,

 

[bob1852]

Porky epicness.

 

[Melana]

Wow! It looks so good. Can you please share the recipe of Apple pie? I would love to cook this delicious apple pie on this weekend.

If you're asking me... I did not use a recipe. Crust + apples = pie.