I almost forgot the red onion that I slow roasted with thyme, cayenne, and a little garlic!!
View attachment ImageUploadedByHome Brew1440295164.182511.jpg
View attachment ImageUploadedByHome Brew1440295164.182511.jpg
the first runnings of about 250 lbs of wild flower honey we harvested today. Took several hours so this is the closest i came to cooking other than making ramen.
The first runnings of about 250 lbs of wild flower honey we harvested today. Took several hours so this is the closest I came to cooking other than making Ramen.
Was it a crumble or a buckle. Dont false advertise!
Who am I kidding... needed an excuse to say "buckle"
Buckle.
Recipe said crumble, and honestly I don't remember the difference between a buckle and a crumble, or a grunt for that matter! I just needed an excuse to say grunt. Lol
View attachment 298786
I do know that it was just amazing!
Crawfish with some dill and lemons.
Every season is soup season. You just need to vary which ones you make. The Indian inspired lentil soup I posted here is perfect for summer. Light, spicy, fresh, etc. Just fits. In the fall I also do lentil soup, but go heavier and darker. Some brown fried smoked tofu (instead of bacon or such), apple vinegar, carrots, celery, bay leaf, etc.Leftover lasagna last night. Leftover chicken for lunch.
I'm seriously neglecting my cooking duties. I'll be making it up when it gets to be soup season again.
I'm probably just depressed because of the cold snap. It feels like autumn is here already and I didn't get to do much work on my Mustang or spend as much time doing other things I wanted to do.
The Indian inspired lentil soup I posted here is perfect for summer. Light, spicy, fresh, etc. Just fits.
Every season is soup season. You just need to vary which ones you make. The Indian inspired lentil soup I posted here is perfect for summer. Light, spicy, fresh, etc. Just fits. In the fall I also do lentil soup, but go heavier and darker. Some brown fried smoked tofu (instead of bacon or such), apple vinegar, carrots, celery, bay leaf, etc.
And cooking with left overs is a joy to me. One of the great challenges that really gets your mind going. What can I do with what I have. Some of the best things are born from that. Especially a leftover casserole is usually amazing for me.
Even when you just have a leftover done meal like lasagne it can be awesome. Doing variations on finishing flavoring is an amazing learning experience.
With my ramen, which I am still eating at times since I froze half of the stock, I am constantly doing stuff. Finishing with white pepper one day and with tellicherry the other. Using different chilies and chili sauces. Adding coriander. Adding red wine vinegar. Especially cool was to compare adding sesame oil, olive oil, and butter. So much to try.
Leftovers are one of the absolute best ways to learn about flavors.
I haven't even used the smoker hardly at all this sumemr! WTH is wrong with me??
I haven't even used the smoker hardly at all this sumemr! WTH is wrong with me??
real rapujuhlat? singing and booze and all?
Interesting, the GF and I have tried lentils, I just cannot get used to the texture, but maybe a good spicy indian soup would work. Got a link or a number for that post?
Chicken on the grill with some roasted Hatch chilles, roasted beets and beet greens with onions garlic and sherry vinegar.
Enter your email address to join: