LakesideBrewing
Well-Known Member
Yeah, finished with basil and parm cheese.
What did I cook this weekend.....
- Thread starter Melana
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Yeah, finished with basil and parm cheese.
Grilling some chilies for hummus.
View attachment ImageUploadedByHome Brew1423533083.792304.jpg
View attachment ImageUploadedByHome Brew1423533083.792304.jpg
Yes, a red bell pepper is still a chili in my book! Lol
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Had to post pictures of food on a grill... It's not nice to taunt a Northern gal with pictures when her grill is covered by so much snow it hasn't been seen in what feels like forever. I've got three grills and i can't get to any of them. Ok, heading off for a nice long healing cry.
I hear ya. Propane tank isn't even hooked up on my grill. Ran out in the fall and never got it filled. I *Really* need to get the pick and shovel and dig my way to the grill and get it going again. I'm used to grilling whenever I feel like it.
I'm only worried that by doing so I will call forth the wrath of the God of Winter and get dumped on!
Did not mean to rub it in.
Did I mention that it will be 77 here today? Gonna grill some pork chops tonight
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Did not mean to rub it in.
Did I mention that it will be 77 here today? Gonna grill some pork chops tonight
Careful... I'm due a trip to TX soon....
mattmmille
Well-Known Member
Pattied out some burgers for dinner...was thinking of doing "hamburger steak" and brown gravy, but all the talk here has me thinking of grilling, instead. It's been around 37F and raining, but I think the rain has ended...and, at least there isn't any snow covering my grill! And it's hooked up to natural gas, so it won't run out!
Go for it!! I grill even in the snow. We had over 3" one evening when I grilled lol
lol
mattmmille
Well-Known Member
They wuz good!
gratus fermentatio
Well-Known Member
While I commonly grill in snow (and sometimes rain), I admit I've never had to contend with several feet of snow whilst grilling. You've got a big, strong hubby, get him to shovel a path to your grill & clear a little space around it for you, just enough to give you room to work; then grill up something extra tasty. Maybe make some snow ice cream for dessert?
Regards, GF.
Goofynewfie
Well-Known Member
I've grilled in 3 feet of snow and -30 before
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Yeah, it's 40 feet in hip deep snow to get to it. Spring has to come sometime, right?
You better hope it doesn't come too fast. All that snow can create a huge flooding problem!
Reminder to dig the patio to the grill and install gas tank. Now, what to grill??
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CreamyGoodness
Well-Known Member
I just cackled like a yutz at my desk.
We started our first batch of mustard on Sunday. Used a recipe where you simply soak the seeds in vinegar, plus water or wine (we used BEER!), and some seasonings and turmeric for 3 days, then blend it.
It's currently pretty pungent but from what I've read, we'll leave it sit on the counter and taste-test each day (oh darn!) til it gets to a "bite" we like. KOTC likes it fine the way it is but I'd prefer it a little more mellow!
We did NOT blend it all the way down smooth, which the recipe called for, as we prefer a little toothsomeness to it. First effort I'd say was successful! It is duly dubbed "Ol' Yella Mustard #1" - made just about exactly two cups. That's a pint Mason jar.
It's currently pretty pungent but from what I've read, we'll leave it sit on the counter and taste-test each day (oh darn!) til it gets to a "bite" we like. KOTC likes it fine the way it is but I'd prefer it a little more mellow!
We did NOT blend it all the way down smooth, which the recipe called for, as we prefer a little toothsomeness to it. First effort I'd say was successful! It is duly dubbed "Ol' Yella Mustard #1" - made just about exactly two cups. That's a pint Mason jar.
Is that just yellow seeds - no brown? Did you add any ground mustard to it?
I make my own mustard with a 50/50 mix of yellow and brown seeds. The first time I made it I added ground mustard as well and it became very bitter. The second time I left out the ground mustard and I like it a lot better. I think I use vinegar in mine.
It's all yellow seeds, no ground mustard, vinegar, some stout, turmeric, a few seasonings. I can post the recipe if you're interested. It was about as easy as it could possibly get!
Sure, post it. I don't use any seasonings, just the seeds and vinegar. Soak for a few days, blend. I wouldn't mind trying something new though. I bought pounds (literally) of seeds.
Me too, Andrew - LOTS of yellow and brown mustard seeds in this house! LOL!
Here is the recipe I used, with my own tweaks in parentheses:
1/3 cup (55g) mustard seeds (used yellow)
1/3 cup white wine vinegar (used rice vinegar and a splash of white vinegar to make up 1/3 cup - will try apple cider vinegar at some point)
1/3 cup dry white wine or water (used homebrewed Stout)
1 tablespoon maple syrup (used sugarfree maple-flavored syrup, we don't do sugar much)
1 teaspoon ground turmeric
1/2 teaspoon salt
Big pinch cayenne pepper, to taste
2 to 4 tablespoons warm water, if needed, to thin out (used more Stout!)
optional - 1 to 3 teaspoons prepared horseradish (did not use this)
1. Combine all ingredients except horseradish in a nonreactive bowl (used a Ziploc 4 cup plastic lidded container, which stained with the turmeric but I didn't care!) - cover and let stand for 2-3 days. (Did 3 days)
2. Put ingredients in blender and whiz til as smooth as possible (we left some texture in it). Add liquid if needed to thin it out if it's too thick (I used maybe 2 tablespoons of the Stout to rinse out all the goodies from the soaking container and poured that into the blender before blending commenced.) Blend in horseradish, if using.
The mustard will keep up to 6 months refrigerated, although it's best if used within a month.
I read elsewhere in another recipe to leave it on the counter and taste it daily til the pungency got to a level that was right for your own taste buds, then refrigerate to stop it mellowing any further. This made two cups of mustard.
Thanks Char!
Thanks for posting the recipe. I have got to try this! I have a ton of mustard seeds, both black and yellow, that I need to use up!
It couldn't be much easier, Travis - hope you like it too!
coldcrash
Well-Known Member
I think the kid liked it
BGBC
Well-Known Member
Kimchi jigae, with oyster mushrooms and bacon. Spicy, but not too much.
View attachment ImageUploadedByHome Brew1423828638.036038.jpg
View attachment ImageUploadedByHome Brew1423828638.036038.jpg
gratus fermentatio
Well-Known Member
AWESOME! The chicken looks so good trussed up that way, plump & juicy! That could've been the main meal all by itself. I never tried adding kale to chicken soup before, but I certainly will next time I make it. The very last pic pretty much says it all; well done on the pics too!
Regards, GF.
That just looks fantastic! Makes me miss the Yukgaejang that I used to get a lot in Korea when I was traveling over there all the time years ago!
