Or a dehydrator, I cheated
Did you at least put the dehydrator by a sunny window? ;-)
What did I cook this weekend.....
- Thread starter Melana
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Did you at least put the dehydrator by a sunny window? ;-)
1977Brewer
Free Dan Hess.
I got put in charge of the kitchen and grill for my friends' vow renewal. I cooked a lot of things, from a kitchen management perspective. I did have the kitchen and grill to myself for a couple hours, so I smoked these chicken leg quarters with an improvised foil pan smoke box on a gas grill. Come dinner time, I had to steal a thigh from one of the kids to even get a taste. I also made a by request elotè style corn salad with queso fresco, Monty jack, creme fresh, and Valentina hot sauce. New summer staple. Burgers, steak, hot dogs, ham...and a bunch of other stuff too. Shared a twelve pack of my HB with some folks too.
Great weekend.
View attachment ImageUploadedByHome Brew1433130086.184726.jpg
Great weekend.
View attachment ImageUploadedByHome Brew1433130086.184726.jpg
I think this is my favorite thread on HBT. I love brewing and I have 3 batches of beer (all belgians) and a batch of apfelwein going but man I love checking in on this thread and seeing all the tasty stuff people are into.
For dinner today was some crock pot pork shoulder (nice and fatty) rubbed with fajita seasoning, pintos from scratch with onion, garlic, bay leaf, hot sauce, rendered pork fat from the crock pot, salt and cilantro from the garden and avocado tossed with salt and pepper. Your plate:
For dinner today was some crock pot pork shoulder (nice and fatty) rubbed with fajita seasoning, pintos from scratch with onion, garlic, bay leaf, hot sauce, rendered pork fat from the crock pot, salt and cilantro from the garden and avocado tossed with salt and pepper. Your plate:
Luckily they are the wrong gender for bugs. We had the right one when I was growing up and they were ALL OVER the house! Hated those things. Harmless, but creepy as hell.
I managed to cut up two of the trees that were in our yard before the chainsaw got too wonky. I think I'll have to take it in for service.
I didn't get to cook at all this weekend, other than breakfast on Saturday.
CreamyGoodness
Well-Known Member
I'm thinking eat some in simple syrup like you would canned peaches and the rest make into a smooth puree and make a vodka cocktail. You could call it a jacktini.
Edit: Also, YES mead. You don't need to make 5 gallons, just make a gallon!
mattmmille
Well-Known Member
Maybe cider...I was just going to try 2 gallons, but the general recipes I was looking at called for 3 pounds of honey per gallon. And honey around here goes for at least $6 lb, unless I find a really good deal. I might try canning some in syrup. The raw flavor is odd...some definite banana, with pineapple and mango, but the texture isn't very appealing and there is something odd in the raw flavor that just isn't appealing to me. Maybe cooking or fermenting will change that.
![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)
CreamyGoodness
Well-Known Member
Tyrokafteri. (Not my picture but looked just like that).
Next time I will sub out some of the jalepenos for red peppers and simply make MORE OF it. Wife and I could have sat and ate this with pita for dinner, rather than just a snack.
Next time I will sub out some of the jalepenos for red peppers and simply make MORE OF it. Wife and I could have sat and ate this with pita for dinner, rather than just a snack.
Pickapeppa Mango is great. I eat it on nacho chips. Easy to go through a bottle in a sitting. BTW, I made a clone (somewhat) here.
AWESOME!! I copied the recipe and will give a try very soon! Thanks for that!
mattmmille
Well-Known Member
So, I used a couple of pounds of the Jackfruit to start what I will call a "cider". 5 minutes boiling in a 2:1 ratio water/sugar syrup, a gallon of water, 3 more cups of sugar and one cup (11 oz) honey...1 t. pectic enzyme and 2 crushed campden tablets. Need to figure out yeast. OG is 1.083.
Maybe I'll can the rest or try making a jam.
Maybe I'll can the rest or try making a jam.
Just polished off a big ol' Greek salad. Homegrown lettuce and onions, and some avocado, marinated artichoke hearts, red & orange bell peppers, heirloom cherry tomatoes, Feta cheese, Kalamata olives, pepperoncini slices, and grilled Greek-marinated chicken thighs and breasts, sliced up and placed atop the dressed goodness. Found some fluffy whole wheat pitas at WalMart, of all places, which were quite good! Had half a bottle of Rombauer merlot left from two nights ago so that washed everything down nicely.
Mmmm, pictures, yeah, forgot that part.
Mmmm, pictures, yeah, forgot that part.
Just polished off a big ol' Greek salad. Homegrown lettuce and onions, and some avocado, marinated artichoke hearts, red & orange bell peppers, heirloom cherry tomatoes, Feta cheese, Kalamata olives, pepperoncini slices, and grilled Greek-marinated chicken thighs and breasts, sliced up and placed atop the dressed goodness. Found some fluffy whole wheat pitas at WalMart, of all places, which were quite good! Had half a bottle of Rombauer merlot left from two nights ago so that washed everything down nicely.
Mmmm, pictures, yeah, forgot that part.
Would have liked his but no pictures?
Would have liked his but no pictures?
Can't always work in the pics. I did salmon steaks on the grill last night and chicken & walnuts in the wok tonight, but the hungry cubs were on it before I got the camera ready.
slym2none
"Lazy extract brewer."
I always feel like some Instagram or FB junkie when I am takin pics of food porn. I just can't always do it.
Made chicken "stir fry" tonight. Not really stir-fry, but that's what it's been called for a looong time. Think of pepper steak without tomatoes, and with an Asian twist. Then sub steak out for chicken thigh meat, or even thin-sliced pork loin - all three meats work well. Serve over noodles or rice.
And of course, no pics, so it didn't happen.
Made chicken "stir fry" tonight. Not really stir-fry, but that's what it's been called for a looong time. Think of pepper steak without tomatoes, and with an Asian twist. Then sub steak out for chicken thigh meat, or even thin-sliced pork loin - all three meats work well. Serve over noodles or rice.
And of course, no pics, so it didn't happen.
When the food is hot, on the table, and is ready to eat - hard to remember to take a picture!
Natdavis777
Well-Known Member
I didnt take pictures, but I made spaghetti squash with a garlic/butter/parmigiano dressing (tossed) with beef/italian-pork meatballs and italian sausage... Tasted pretty solid. Honestly, the next day at work, the spaghetti squash was more infused with the dressing. A co-worker tried some and was taken back (said it tasted restaurant-quality) though she admitted to never making anything from scratch.
I thought it was good for what it was. Marinara would have been better. Im on a keto diet so its all about the fat, which is why I went with squash and the butter sauce.
I thought it was good for what it was. Marinara would have been better. Im on a keto diet so its all about the fat, which is why I went with squash and the butter sauce.
I always feel like some Instagram or FB junkie when I am takin pics of food porn. I just can't always do it.
Made chicken "stir fry" tonight. Not really stir-fry, but that's what it's been called for a looong time. Think of pepper steak without tomatoes, and with an Asian twist. Then sub steak out for chicken thigh meat, or even thin-sliced pork loin - all three meats work well. Serve over noodles or rice.
And of course, no pics, so it didn't happen.
It was liked before I even commented
mattmmille
Well-Known Member
You people not taking photos to accompany your posts are NOT satisfying my need for food porn! Tighten up! Like this...kids first day of track out from school and both officially in middle school, so Dad makes biscuits, sausage and gravy. (Okay, didn't MAKE the sausage...I just cooked it.)
Throw some over-easy eggs on that! :cross:
I will readily admit that I enjoy the hell out of all the great pictures - I just have a really hard time TAKING them! I don't have a smart phone so I have to rely on keeping my little Kodak camera in the kitchen, which somehow migrates itself out of there at will. I promise to try harder!
I will readily admit that I enjoy the hell out of all the great pictures - I just have a really hard time TAKING them! I don't have a smart phone so I have to rely on keeping my little Kodak camera in the kitchen, which somehow migrates itself out of there at will. I promise to try harder!
Don't apologize, it only encourages them!
Ok, hopefully I will be making Pepper Jelly tonight if I can get some stuff done first. I'll try to remember to take pictures.
Cheesy_Goodness
Well-Known Member
I guess they let you kill anything in Finland
Curious how those turn out.
Curious how those turn out.
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I guess they let you kill anything in Finland
Mainly hopes and dreams but occasionally a kangaroo or two.
mattmmille
Well-Known Member
I have some cauliflower&Yukon Gold potatoes to make a blended mash, some corn on the cobb, and I have some hand-pattied burgers to grill. I divided up the meat into balls first and then checked the weight: 2 @ 4-3/8 oz 3 @ 4-1/2 oz...not bad! More pictures will follow.
Went to Polanski's meat market again today, after a long hiatus. Got some fresh made Hungarian sausage & garlic sausage. Big Uns too! Juicy with a burst of flavor. A little cayenne mustard & it was hot, juicy goodness. Belly all happy now. Got more for tomorrow...I'll have to remember to get the camera out next time.:rockin:
mattmmille
Well-Known Member
As promised: cheeseburger, potato & cauliflower mash, and grilled corn on the cobb.
I guess they let you kill anything in Finland
Curious how those turn out.
Yeah, we've got an overabundance of wild kangaroo here. Mainly because the polar bears are so drunk that they aren't fast enough to catch them.
I've posted grilled kangaroo steaks before in this thread, I don't know was it last summer or the one before that. It's awesome meat - zero fat, very tender and tasty. Better than horse, which is even better than beef, IMO.
