What did I cook this weekend.....

[applescrap]

i doubt it would feature prominently in a home tour but it looks great. I've seen those pics of your trifecta of explosive fermentations.

It's like those places in the parma region with a unique microflora, parmigiano-reggiano just can't be made the same elsewhere.

Perhaps the same is true of your sausage and cheese. I for one would have no difficulty devouring/drinking the entire contents of that freezer. Might take me a while though, hic

+1

 

[mattmmille]

Quick soup for one, from home canned pumpkin. Drained and added a little buttermilk, ground ginger and coriander, garlic powder, salt, pepper and then blended with a stick blender. Heated, added half'n'half, blended again. Put croutons and some shredded Gruyere in the canning jar, poured in soup and stirred. Kind of like a soup and grilled cheese sandwich combo in a jar...tasted like fondue.

 

[Temptd2]

Ten pounds of small Russet potatoes have been washed, sliced, soaked, and turned into homemade BBQ potato chips and sealed in quart mason jars with the vacuum sealer. Nothin' better than a jar of homemade chips with a big ol' sammich!

 

[applescrap]

@temptd2 fried?

 

[Temptd2]

Yes, deep fried in peanut oil.

 

[LakesideBrewing]

That's awesome! How long do they stay fresh in the jars?

 

[mattmmille]

I have a vacuum sealer and I can tell you, on something like potato chips, cereal, flour...dry goods...they will pretty much stay good indefinitely. The only drawback is shelf space...obviously, you can't seal potato chips in vacuum bags, or you'll just have crumbs!

 

[podz]

I fried two huge moose burgers then put some cream and cut up pieces of blue stilton cheese into the frying pan. Washed it down with a bottle of Zenato Ripassa.

http://www.zenato.it/en/ripassa-valpolicella-ripasso-doc-superiore.html


And I forgot to take a photo. So, it didn't happen ;-)

 

[Temptd2]

That's awesome! How long do they stay fresh in the jars?

I have a vacuum sealer and I can tell you, on something like potato chips, cereal, flour...dry goods...they will pretty much stay good indefinitely. The only drawback is shelf space...obviously, you can't seal potato chips in vacuum bags, or you'll just have crumbs!

Yep, what Matt says - if you get a good seal on them they'll stay fresh for as long as it takes to eat them - and you can reseal the jar if you don't finish it off in one meal!

I wipe the rims of the jars to make sure they don't have crumbs or bits of the seasoning, I reuse the jar lids which have been washed/dried from the previous batchs (I don't reuse them for canning though, just for vacuum-sealing), seal and then I do put the rings on also just to make sure that lid stays sucked down, or if it DOESN'T hold a seal, the rings keep 'em tight to the jar anyway. Only had a couple over all the years we've been vacuum-sealing jars that failed to stay sealed but the product inside was still fine because the lid ring was on good.

I love that vacuum-sealer. I buy Sumatra coffee at the market, grind the beans there (about 5 pounds worth) and bring it all home, portion it out into quart jars and vacuum-seal it. Stays perfect.

As for space, we got a nice big armoire in the bedroom that is dedicated to our homecanned and vacuum-sealed stuff!

 

[applescrap]

Those chips would last like 30 minutes around me

I've been wanting a seal a meal bag any thoughts on those they range in price from cheap to expensive someone said with liquids they're difficult

 

[Temptd2]

Had one, hated it, bought the FoodSaver instead, love it. Amazon has them for $79, FoodSaver website has deals too.

Also if you're gonna use the rolls of bag material, you can buy some on Amazon for a great price, about half what FoodSaver charges, that work great. We use a lot of those too for freezing stuff and for sous vide cooking.

As an experiment, we sealed some smoked cheese in one of those bags, stuck it in the fridge, and didn't open it for a YEAR and it was just as fine as the day it went in there!

 

[unionrdr]

I was wondering what one might use to save a bunch of amish cheese we used to like bring home from Berlin, OH- a 175M round-trip. That foodsaver sounds like the answer?!

 

[JKaranka]

Mock duck following a 1940s recipe

 

[banesong]

As for space, we got a nice big armoire in the bedroom that is dedicated to our homecanned and vacuum-sealed stuff!

Should I be weirded out that you keep canned/sealed food in you boudoir?

 

[podz]

Should I be weirded out that you keep canned/sealed food in you boudoir?

Don't wig - I keep duck liver in mine.

 

[vanishingpint]

I recently bought two 50 ft rolls of vac bags from Amazon for 25.00 .They work really well and are about 1/3 the cost of foodsaver bags.

 

[damlamb]

Picked up some oysters for a really good deal. Some of the biggest Ive ever seen! Made some oysters kilpatrick as well as shucking a few raw.

View attachment 1450560096653.jpg

View attachment 1450560109498.jpg

 

[podz]

Picked up some oysters for a really good deal. Some of the biggest Ive ever seen! Made some oysters kilpatrick as well as shucking a few raw.

recipe?

 

[damlamb]

4 tbsp melted butter 2tbsp worchestershire 2 tsp of lemon juice sprinkle of parsley salt and pepper for the sauce. Sprinkle bacon bits on the oysters on the half shell and 1/2 tsp of sauce and put em under the broiler for 3 mins

 

[Temptd2]

Should I be weirded out that you keep canned/sealed food in you boudoir?

If THAT weirds you out, I won't tell you what's under the bed!

 

[paulthenurse]

Picked up some oysters for a really good deal. Some of the biggest Ive ever seen! Made some oysters kilpatrick as well as shucking a few raw.

I'm out of work in two hours and headed your way.

 

[Melana]

Spinach dip stuffed puff pastry.

View attachment 1450567240288.jpg

 

[stella_tigre]

We received a couple of rabbits from the kids (all cleaned, thankfully!) Baking a pheasant en creme recipe that we love, and have used for chicken and pork also. It's smelling yummy!

 

[bob1852]

Pan seared halibut tacos with green papaya slaw made with pickled daikon and pickled onions; and an avacdo crema sauce.

 

[hunter_le five]

tacos

Nice.

 

[banesong]

Don't wig - I keep duck liver in mine.

What. .. Need extra grease in the bedroom? Been there, done that.

If THAT weirds you out, I won't tell you what's under the bed!

See above.

 

[Quadrupled]

As usual, this looks awesome. But it feels like the guy with the tricked-out '65 GT350 winning every local car show. See exhibits A and B. Yes I am jealous...

Fish tacos, with beer battered (homebrew mild ale) cod, broccoli slaw, pickled onions, cilantro, and homemade sauce (crema, mayo, lime, paprika, garlic, etc.). And I prefer flour over corn tortillas.

Pan seared halibut tacos with green papaya slaw made with pickled daikon and pickled onions; and an avacdo crema sauce.

 

[slym2none]

So far, 2 gallons of Chex mix, 2# of beef jerky & 12 pounds of buttermints + 2 pounds of vanilla cremes - a happy accident, as I put almond extract into the candy while pulling it by mistake. It was very light in flavour, but I couldn't put peppermint on top of it, so we dripped in 1/2 Tbsp or so of vanilla and they came out gorgeous. I can't wait for them to cream.

Giggity.

*EDIT*

Last year, I took a few pics of the process of making buttermints & put them on imgur with some explanations. If you'd like, check it out here.

 

[JKaranka]

We received a couple of rabbits from the kids (all cleaned, thankfully!) Baking a pheasant en creme recipe that we love, and have used for chicken and pork also. It's smelling yummy!

Love rabbit. I quarter it and bathe it in milk for a couple of hours. Then bread and fry. After that it goes for an hour into a casserole with plenty of garlic and some basic veg. Some wine. The breading falls off and thickens the whole lot. Very tasty animals those.

 

[JKaranka]

We received a couple of rabbits from the kids (all cleaned, thankfully!) Baking a pheasant en creme recipe that we love, and have used for chicken and pork also. It's smelling yummy!

Love rabbit. I quarter it and bathe it in milk for a couple of hours. Then bread and fry. After that it goes for an hour into a casserole with plenty of garlic and some basic veg. Some wine. The breading falls off and thickens the whole lot. Very tasty animals those.