What did I cook this weekend.....

[Melana]

He started eating things like pureed squash at 4 months. 6 months later and he's been a little eating machine. We have videos of him eating miso soup, my spaghetti sauce, veggie and fruit purees, mashed potatoes, cheerios (1 at a time) and on and on and he slaps the tray table of his high chair and makes "mmmm mmm mmm!" noises. His weird new thing is eating with one foot up... sometimes getting blueberries on his toes.

That right there is pure awesome.

 

[unionrdr]

This reminds me of when our children were babies. I remember my older sis telling me about pureeing things like fruits & veggies in the blender (cooked in case of veggies), then straining it to feed them. They're all taller than me now, save for my daughter. Mashed potatoes & gravy were also enjoyed by ours. So properly done, it's fine to feed them. But we did watch the seasonings.

 

[mattmmille]

Sauerkraut started on 3/11/15. Decided to got ahead and put it in jars today. I'll keep it in the fridge to maintain its freshness and probiotics, rather than heat processing it in my canner. But then, I may wind up cooking it under a pork roast or Kielbasa....

 

[Kharnynb]

own sauerkraut is the best, i just store it in the cellar, there is no need to heat it, it is naturally safe to eat
I drop some sliced carrot inbetween for flavouring, other wise just cabbage, salt and a lot of elbowgrease.

 

[JonM]

Really simple but tasty (and I'd guess low-cal) shrimp tacos. I sauteed some shrimp with some salt and nothing-fancy taco spice, warmed up a can of sweet corn, and put it all in tortillas with avocado, onion, garlic and tomato. Damn tasty.

 

[podz]

Sauerkraut started on 3/11/15. Decided to got ahead and put it in jars today. I'll keep it in the fridge to maintain its freshness and probiotics, rather than heat processing it in my canner. But then, I may wind up cooking it under a pork roast or Kielbasa....

There's absolutely no need to jar it and there is nothing to keep fresh - it's fermented and pickled. Sauerkraut has been kept for many centuries in stone crocks with some rocks on the inside that keep the kraut underwater. It stays good like forever. Pickles are made exactly the same way.

The crock is called a Gärtopf, and you can even buy them from Amazon.

 

[gratus fermentatio]

He started eating things like pureed squash at 4 months. 6 months later and he's been a little eating machine. We have videos of him eating miso soup, my spaghetti sauce, veggie and fruit purees, mashed potatoes, cheerios (1 at a time) and on and on and he slaps the tray table of his high chair and makes "mmmm mmm mmm!" noises. His weird new thing is eating with one foot up... sometimes getting blueberries on his toes.

I can just picture him with berries between his toes & eating something messy by the fist full; making his happy eating noises. Thanks for that little mental pic Creamy, it's a good way to start my day.
Regards, GF.

 

[gratus fermentatio]

It's been a while since I've posted any food pics, so they've been building up. Here's something I threw together recently. Boneless, skinless chicken thighs stir-fried in a bit of olive oil with a couple cloves of garlic, a pinch of sage & a couple shakes of soy sauce.

Veggies were orange & yellow carrots, snap peas, water chestnuts, mushrooms & bean sprouts, all quickly stir-fried in a bit of olive oil. Served it all up on a bed of baked spaghetti squash instead of rice. I baked the squash whole & uncut, which sort of steamed it on the inside; gave it a much softer texture.
Regards, GF.

 

[mattmmille]

There's absolutely no need to jar it and there is nothing to keep fresh - it's fermented and pickled. Sauerkraut has been kept for many centuries in stone crocks with some rocks on the inside that keep the kraut underwater. It stays good like forever. Pickles are made exactly the same way.

The crock is called a Gärtopf, and you can even buy them from Amazon.

Interesting! A little pricier than my little fermentation bucket, airlock, plate, and jar of water. But my set-up is a bit of a pain to open and get to the kraut once it's ready, so I put it in a jar. At that point, with no ability for it to off-gas, I pop it in the fridge just to slow things down. It's kind of like wearing a belt AND suspenders...the belt is sufficient, but the suspenders are just a little added peace of mind.

 

[podz]

Interesting! A little pricier than my little fermentation bucket, airlock, plate, and jar of water. But my set-up is a bit of a pain to open and get to the kraut once it's ready, so I put it in a jar. At that point, with no ability for it to off-gas, I pop it in the fridge just to slow things down. It's kind of like wearing a belt AND suspenders...the belt is sufficient, but the suspenders are just a little added peace of mind.

You notice that the gärtopf is also a fermenter. You put water in the outside top ring and the lid sits in that to form a water-seal but the lid does not touch the bottom of the ring. This allows off-gassing like forever.

 

[mattmmille]

You notice that the gärtopf is also a fermenter. You put water in the outside top ring and the lid sits in that to form a water-seal but the lid does not touch the bottom of the ring. This allows off-gassing like forever.

Yeah...looks like it would be easier to get into to, but I'm just not ready to put over $100 into a fermentation crock. (Though it IS more attractive than my set-up!)

 

[Kharnynb]

I just make the saurkraut in a food safe bucket, then drop a plate on top that's the right size, couple of rocks in a plastic bag and lid on top....

works fine and cost me 2 euro's , one for the bucket, one for the plate, both from a sale at the local foodcollege.

 

[Melana]

There's absolutely no need to jar it and there is nothing to keep fresh - it's fermented and pickled. Sauerkraut has been kept for many centuries in stone crocks with some rocks on the inside that keep the kraut underwater. It stays good like forever. Pickles are made exactly the same way.

The crock is called a Gärtopf, and you can even buy them from Amazon.

Help me i now have crock envy.

 

[mattmmille]

Help me i now have crock envy.

That would look nice on your new countertop!

 

[podz]

Help me i now have crock envy.

And you, crock envier, you're next!

Huh, drunk kraut maker... You're so drunk you can't make kraut. In fact, you're probably makin' pickles.

I have two crocks, one for each of ya!

.

 

[Melana]

No, no kraut for this girl... i'm into the pickles.

 

[unionrdr]

I found an episode of Smoky Ribs on youtube just now That looks really OMG! good...

I thought y'all might like this one. Nice warm weather meal!

 

[mattmmille]

I found an episode of Smoky Ribs on youtube just now That looks really OMG! good...
https://www.youtube.com/watch?v=dixl4AljG44
I thought y'all might like this one. Nice warm weather meal!

I guess that sammie should be called a BOLT! Looks great. He cooked is bacon at too high a temp and burned it, though.

Cuban bread would probably work well with that. Like a Po Boy with bacon. Used Duke's mayo...like a good Southerner should!

 

[gratus fermentatio]

Not fancy, but tasty; steak & seasoned fries with a side of tomatoes & okra.

 

[elkshadow]

No, no kraut for this girl... i'm into the pickles.

That's what she said???

 

[elkshadow]

Not fancy, but tasty; steak & seasoned fries with a side of tomatoes & okra.

It moved. Looks killer.

 

[slym2none]

BBQ!!!

*drool*

Made it for a friend's birthday party. Should be killer.

BTW - think outside the box for BBQ-smoking material. I have now used corn-cobs, pecan shells, carrots, & a few other things.

 

[Cheesy_Goodness]

Not fancy, but tasty; steak & seasoned fries with a side of tomatoes & okra.

I hate to focus on a side dish with a beautiful piece of meat on the plate, but those fries look perfectly done. What was your process?

 

[slym2none]

I cannot speak for gratis, but my trick for perfect fries - I don't double cook like some recommend (I think they come out too greasy that way) but I take them for one long, slow fry. Cut the potatoes evenly, then put them in hot oil. Back off the temp to where the potatoes are just giving off moisture and hold that temp for 35-40 minutes. When the moisture starts running low & there aren't many bubbles coming out of the fries, jack the heat up to high and brown them to your preference.

And PLEASE - salt/season them as soon as they come out of the oil, and DON'T use kosher salt. The grains are too large.

 

[Kharnynb]

It depends, best is double fry, first at 150, then 185(celcius), but you can also just boil them in skin, then just cut them up and fry hot.

Best, for me:
Take good potatoes(bintje).
cut to decent strips, 1cm square.
put in salted water for 30 mins, then drain and rinse well.
dry and prefry for 4 minutes at 150c (300F), drain of fat and rest on kitchenpaper.
when cooled down, put fryer on 190C (375F) and quickly fry till golden-brown in small portions, salt immediately out of fryer.

 

[mattmmille]

Open a bag of Ore-Ida Seasoned Fries and bake at 425F for about 20 to 25 minutes. Where's the ketchup?!

 

[gratus fermentatio]

I hate to focus on a side dish with a beautiful piece of meat on the plate, but those fries look perfectly done. What was your process?

Well, those are actually frozen fries from Walmart. I just pop them in the oven, but I bake 'em 5* hotter than the instructions call for, and for a few minutes longer. Sometimes I'll hit them with the broiler for a couple minutes to crisp 'em up. I do the same with TaterTots. The seasoning is a combination of Cavender's Greek seasoning mix, black pepper & a bit of thyme and/or oregano. Season as soon as they come out of the oven or else it won't stick very well.

I do make fries from scratch, just not very often. When I do, I cut them & immediately place the cut taters in cold, salted water with a couple dashes of lemon juice added. You won't be able to taste the lemon juice & the acid in it will keep your taters from turning dark. Leave the skins on, lots of flavor in the skins.

 

[unionrdr]

I guess that sammie should be called a BOLT! Looks great. He cooked is bacon at too high a temp and burned it, though.

Cuban bread would probably work well with that. Like a Po Boy with bacon. Used Duke's mayo...like a good Southerner should!

Even oysters are better with bacon! The roasted garlic mayo is easy & good. Melted brie sounded & looked decadent. I need one right now!

 

[paulthenurse]

Mmmmmmm. Oysters. SWMBO's a big fan of oysters and she doesn't even eat them.

 

[Staestc]

Not fancy, but tasty; steak & seasoned fries with a side of tomatoes & okra.

Seems everybody has been talking about the gorgeous steak and the mouthwatering fries, but I think the Okra looks awesome too! How did you prepare that?