What did I cook this weekend.....

[mattmmille]

Well, my Wrangler Jelly didn't gel. With the equivalent of 2-1/2 pints and a whole box of pectin. Hmmm. The recipe said to add everything but the pectin, bring to boil,then pectin, then boil a minute. I always hold back the sugar until everything boils, then sugar, boil, then pectin, then boil a minute. Would that really have made a difference? Dunno. But the result is like that pineapple ice cream topping...kind of a candied relish sort of thing. It'll still work for what I had planned, but would like to figure it out.

Regarding Victorinox: never tried the Fibrox, but looks good in the photo I Googled. I sold restaurant equipment for many years and their cheap little black handled paring knives were great for under $5. And they are the makers of the Swiss Army Knife.

 

[Melana]

Well, my Wrangler Jelly didn't gel. With the equivalent of 2-1/2 pints and a whole box of pectin. Hmmm. The recipe said to add everything but the pectin, bring to boil,then pectin, then boil a minute. I always hold back the sugar until everything boils, then sugar, boil, then pectin, then boil a minute. Would that really have made a difference? Dunno. But the result is like that pineapple ice cream topping...kind of a candied relish sort of thing. It'll still work for what I had planned, but would like to figure it out.

Regarding Victorinox: never tried the Fibrox, but looks good in the photo I Googled. I sold restaurant equipment for many years and their cheap little black handled paring knives were great for under $5. And they are the makers of the Swiss Army Knife.

I've been wondering if the timing made sense too. After a few gel fails I'm thinking that it does make a difference. Sometimes the volume of sugar added can contribute to the overall gel state as well.

 

[Homercidal]

Last night was Triscuit Pizza bites. Triscuits with a dab of sauce, a slice of pepperoni, some chopped onions and cheese and microwave.

Normally these are a tasty snack, but last nights was too salty and not very good. I substituted a flavored triscuit instead of Original. Maybe that was it.

Oh well, I picked up some Jalapenos and some apple juice. I might try some pepper jelly soon.

 

[slym2none]

When panettone starts coming around, remind me to post my recipe for panettone bread pudding with amaretto sauce.

Be prepared to gain a pound reading the recipe.

 

[passedpawn]

Agreed. Also a huge no thanks to any chefs knife with a stainless/metal handle. I enjoy my fingers right where there are.

Global is a fully stainless knife, with metal handles. I think they look really weird. I've never handled one, and it might not be too bad depending on how you use a knife.

These new knives I just got have fairly thin blades. They are so freakishly hard and sharp, they feel kind of brittle. I dice veggies almost every night for salads, and these do a superb job with that. If you've done a tomato the chef way, a very sharp knife is the best thing.

Watch this guy do tomatoes at 0:45, the jalapeno at 2:40, and especially the red onions at 3:15. He's masterful. BTW, a Gyuto is a chef's knife.

 

[flars]

The weather was nice so I decided to take it easy today. Started with some white bread for toasting.
https://www.homebrewtalk.com/photo/white-bread-66252.html

Grill/smoked ten pounds of chicken leg quarters to add to the freezer.
https://www.homebrewtalk.com/photo/p1030268resize-66253.html

Ordered another rack for the grill to avoid this jury rig set up again.

 

[Staestc]

Global is a fully stainless knife, with metal handles. I think they look really weird. I've never handled one, and it might not be too bad depending on how you use a knife.



These new knives I just got have fairly thin blades. They are so freakishly hard and sharp, they feel kind of brittle. I dice veggies almost every night for salads, and these do a superb job with that. If you've done a tomato the chef way, a very sharp knife is the best thing.



Watch this guy do tomatoes at 0:45, the jalapeno at 2:40, and especially the red onions at 3:15. He's masterful. BTW, a Gyuto is a chef's knife.



http://www.youtube.com/watch?v=SM6SR53ManE

I can't get it to play on my iPhone for some reason. Please post the link.

 

[passedpawn]

I can't get it to play on my iPhone for some reason. Please post the link.

I did post a link LOL. Here's another: https://youtu.be/SM6SR53ManE. This one won't embed, but maybe you can see it on your phone. Cheers!

 

[Staestc]

Finally got it to play by pasting the link into chrome directly. No clue why it won't work directly on my phone. The jalapeño bit was cool, but wasted some of what I keep, but I like hot stuff. I have seen people use the same technique on bell peppers. Maybe Giada. Regardless I wish my knives were that sharp.

If course we made two trips to the State Fair of Texas this year, and it seems like there is somebody doing these things with way overpriced knives around every corner. Big fan of Damascus steel though. Don't own any but know how it's produced!

 

[passedpawn]

Finally got it to play by pasting the link into chrome directly. No clue why it won't work directly on my phone. The jalapeño bit was cool, but wasted some of what I keep, but I like hot stuff. I have seen people use the same technique on bell peppers. Maybe Giada. Regardless I wish my knives were that sharp.

If course we made two trips to the State Fair of Texas this year, and it seems like there is somebody doing these things with way overpriced knives around every corner. Big fan of Damascus steel though. Don't own any but know how it's produced!

I ate two raw jalapenos tonight, sliced on crackers with a drop of chili sauce. I know what you mean! (Actually had same last night!)

But I've also filleted them like in the video. A few slivers of that, with cream cheese on a cracker is awesome.

 

[Staestc]

No doubt!

 

[passedpawn]

If course we made two trips to the State Fair of Texas this year, and it seems like there is somebody doing these things with way overpriced knives around every corner. Big fan of Damascus steel though. Don't own any but know how it's produced!

Some of these knives are very expensive. I'm not going to say they are overpriced because if you've ever watched anything being made by hand, you'd know that it's an art that you can't put a price on, and "by hand" is a lot more laborious than what you'd get out of a factory. That doesn't mean it's better, I know, but regardless some person toiled to make it.

I'm a designer myself (not knives!). I have an art of sorts. I get paid for making one or two of something. I appreciate handmade things, and I don't mind spending the money on them.

 

[BUCKNUTS]

Global is a fully stainless knife, with metal handles. I think they look really weird. I've never handled one, and it might not be too bad depending on how you use a knife.

These new knives I just got have fairly thin blades. They are so freakishly hard and sharp, they feel kind of brittle. I dice veggies almost every night for salads, and these do a superb job with that. If you've done a tomato the chef way, a very sharp knife is the best thing.

Watch this guy do tomatoes at 0:45, the jalapeno at 2:40, and especially the red onions at 3:15. He's masterful. BTW, a Gyuto is a chef's knife.

http://www.youtube.com/watch?v=SM6SR53ManE

That guy has mad knife skills. I have decent knife skills but not on that level.

 

[Staestc]

The knife making video was cool. Never seen a knife forged with a machine doing the hammer. But that was not a Damascus steel knife unless a lot was left out of the video. The reason your Damascus steel knives look the way they do is the result of continuous folding of the the steel which may have been done but which was not shown and you could not see in that video. Regardless, the expensive knives you see with all the layers of steel prominent are the result of folding and pounding out over and over. I have no idea if it makes a better blade, but oh my god it looks really cool!!

 

[Staestc]

Oh, and after they forge them they acid treat them to make the layers stand out I believe, but it's been a long time since I studied this stuff.

 

[mattmmille]

Had a bagel this morning with cream cheese and the Wrangler "Jelly"... It was good. Crock pot pulled pork and homemade BBQ sauce for dinner.

 

[Staestc]

Wow. There were NO posts on Friday?? I don't think that has ever happened before. Or is my computer or the forum broken?

 

[banesong]

Wow. There were NO posts on Friday?? I don't think that has ever happened before. Or is my computer or the forum broken?

Multiple posts show for me.

Grilled up a bunch o beast last night. Combine with black beans, grilled peppers and onions, rice and warm tortillas. Fajitas for all!

 

[AimeeMarie]

View attachment ImageUploadedByHome Brew1445694835.500788.jpg whole wheat buttermilk pancakes with apricot fruit preserves, bacon, apples, and pears.

 

[Kharnynb]

damascus and japanese folded steel are very pretty, and totally pointless with modern steel.

Folding is done to add carbon and a more uniform structure to badly made steel, which isn't an issue with modern industrially made steel.

It's still very pretty and amazing to see though.

 

[passedpawn]

damascus and japanese folded steel are very pretty, and totally pointless with modern steel.

Folding is done to add carbon and a more uniform structure to badly made steel, which isn't an issue with modern industrially made steel.

It's still very pretty and amazing to see though.

Agree completely. It's very cool to see though. My new knives have some sort of hammered texture which they say keeps food from sticking to the blade. Sounds good in theory, but in practice I can tell you it seems to be just for looks, which I'm OK with. All things being equal, I'd prefer the ones that look good.

 

[bob1852]

Less knife talk and Moar Cooking!!!

Did a oak smoked tri tip with veggie pilaf last night.

Tonight is goat cheese, spinach, and roasted red pepper stuffed pork loin. Hopefully I'll get pictures this time

 

[Temptd2]

We're about to put 5 pastrami-rubbed corned beef briskets and 6 full racks of baby back ribs into the smoker. If I can remember will do some pictures later.

 

[mattmmille]

Roasting a whole chicken in the oven...first time in a long time. Looks pretty amazing so far. Pics when it comes out.

 

[JonM]

I got an orange roughy fillet and prepared pretty simply - salt and pepper, then I battered one side (flour, then egg, then panko) then into some melted butter in a skillet. Once the breading got crispy, I turned it and put the whole thing in the oven to finish up. I had some baby Yukon golds roasting in the oven, then served it all with some wilted spinach.

Got the thumbs up for grilled meatloaf tomorrow.

 

[mattmmille]

Roasted chicken...holding it until dinner. Serving with salt-coated Yukon Gold baked potatoes...and something else. Headed grocery shopping in a little bit.

 

[Kharnynb]

I love roasted chicken, good trick is to rest it breast down, so the juices in the cavity will return there and you don't end up with a dry chicken breast.

we did indian style butter chicken today, but i forgot to take pictures, it tasted great though

 

[Staestc]

I'm finally going to cook something. Been a long week, and worked today and have to go in tomorrow. Wife and I both have some kind sinus sore throat but for the last few days, so this is the base for chicken tortilla soup! Bound to help!
View attachment ImageUploadedByHome Brew1445728792.058408.jpg

 

[Staestc]

Celery went in a bit ago. Now green chilis and diced Romas are in.
View attachment ImageUploadedByHome Brew1445729930.730547.jpg

 

[Staestc]

Finally, garlic and diced jalapeños go in, followed shortly thereafter by the chicken. Rotisserie chicken is the only way to go. I like to get the chicken in for a bit with the aromatics because it makes the chicken taste awesome!! Base is done.
View attachment ImageUploadedByHome Brew1445730525.351428.jpg
The rest is just stock and spices.