What did I cook this weekend.....

[schematix]

I made yogurt with 1% milk, and it was watery. I tried to use xanthan gum to save it. I read somewhere that using oil to reconstitute xanthan gum Works to keep it from clumping. I'm so glad I bought the xanthan gum it has come in handy. Anyways does anybody know how to reconstitute it without oil it seems hard to work with. Also any tips on yogurt making appreciated.

If the target dish includes sugar i mix the xanthan gum into the sugar so it disperses more evenly and doesn't clump.

Otherwise i typically just sprinkle while whisking, going very very slow.

 

[passedpawn]

Gorgonzola Blue. I made this back in February. It's super delicious. Slightly funky, dry but not crumbly. Just had some for lunch.

Just posted this in the cheese thread, but nobody looks at that and I know some of you foodies are cheeseheads.

 

[TwistedGray]

Gorgonzola Blue. I made this back in February. It's super delicious. Slightly funky, dry but not crumbly. Just had some for lunch.

Just posted this in the cheese thread, but nobody looks at that and I know some of you foodies are cheeseheads.

You should join the homebrew trade or fotd trade just so that we can taste this cheese!!

 

[ShareBrewing]

That blue cheese looks amazing! Cheese making looks so interesting. Too bad I only have enough room to support the brewing addiction... if I started cheese making, my fiancé would probably have to get rid of me.

 

[Hoppy2bmerry]

I just turned these chicken breasts on the bone.

 

[paulthenurse]

That blue cheese looks amazing! Cheese making looks so interesting. Too bad I only have enough room to support the brewing addiction... if I started cheese making, my fiancé would probably have to get rid of me.

If you made cheese like that she damned sure wouldn’t get rid of you.

And if she did, my wife would get rid of me and hunt you down like a lioness eyeing a wildebeest on the savanah.

 

[Staestc]

Gorgonzola Blue. I made this back in February. It's super delicious. Slightly funky, dry but not crumbly. Just had some for lunch.

Just posted this in the cheese thread, but nobody looks at that and I know some of you foodies are cheeseheads.

I do look at the cheese thread and have seen a lot of the blue cheeses you have made, and am always just amazed!! Going to try my hand at that someday, but your results are just amazing!!

 

[applescrap]

That cheese is a thing of beauty passedpawn. Back to the cellar for longer?

 

[passedpawn]

That cheese is a thing of beauty passedpawn. Back to the cellar for longer?

Thanks. Yep, back in the cave. There's also a wheel of romano and a cheddar I have yet to cut into. I make more cheese that I can eat, so they kind of get stacked up in the cheese cave and my garage fridge. Haha, I've got at 9 full kegs of beer too. And a lifetime quantity of soap. These hobbies...

 

[passedpawn]

Cod fishballs deep fry and chips. Toped with my Turmeric/Habanero ferment Sauce.

Just noticed this post. Man, I would crush those right NOW. I need some breakfast.

 

[Schlenkerla]

You should join the homebrew trade or fotd trade just so that we can taste this cheese!!

Gorgonzola Blue. I made this back in February. It's super delicious. Slightly funky, dry but not crumbly. Just had some for lunch.

Just posted this in the cheese thread, but nobody looks at that and I know some of you foodies are cheeseheads.

Wow! - You may have to point that out to me. Do you have how too stuff in that forum?

 

[passedpawn]

Wow! - You may have to point that out to me. Do you have how too stuff in that forum?

A bit more info here: Gorgonzola coming along fine

If you want to learn to make cheese, start here: http://www.cheesemaking.com/. They have all the supplies you'll need. Also, buy her (Ricki's) book.

 

[TwistedGray]

@Schlenkerla
@passedpawn

FotD and FotHB threads

 

[passedpawn]

You should join the homebrew trade or fotd trade just so that we can taste this cheese!!

I'd trade for a canon macro lens Even a damaged one.

 

[jimyson]

 

[catdaddy66]

Made a large batch of gazpacho! Had to use a lot of my homegrown peppers and tomatoes. Came out with a bit of spice (cayenne) in a lot of sweet (tomatoes).

Awesome in 90° heat!

 

[Inkleg]

Working these on the WSM.

 

[TwistedGray]

Touche!

I'd trade for a canon macro lens Even a damaged one.

 

[Hoppy2bmerry]

Eye round, mashed and salad.

 

[applescrap]

Whoa, that looks great hoppy. Perfect!

 

[afro_lou]

Sassage’n’peppas

 

[jimyson]

I certainly can’t let the leftovers go to waste. Lamb hash and eggs over easy.

 

[applescrap]

I didn't necessarily cook it but really excited at where it could lead. My five year old daughter asked if she could drink water or we could fill a pitcher or something and I remember this big jug I got on clearance at Bed Bath & Beyond. I filled it with ice water and mint from the garden. It's really tasty but I don't know how long to keep it and I'm wondering if the mint messed with my tummy. Anybody know how long to keep stuff in these things or any ideas of what to put in it? Thanks

 

[bleme]

Thanks. Yep, back in the cave. There's also a wheel of romano and a cheddar I have yet to cut into. I make more cheese that I can eat, so they kind of get stacked up in the cheese cave and my garage fridge. Haha, I've got at 9 full kegs of beer too. And a lifetime quantity of soap. These hobbies...

I think I need to move to Florida....

 

[Brewbuzzard]

View attachment 581202

Lamb chops?

 

[jimyson]

Lamb chops?

Yep. Bought 2 racks from Costco and marinated in amino acids and rosemary sprigs. Delicious.

 

[TheDudeLebowski]

*(&$@ mobile app!!!

 

[Hoppy2bmerry]

Simple and easy, served with salad.

 

[Staestc]

I obviously have not been cooking lately, or even keeping up with the thread. But did take time tonight to catch up some. Some awesome food as always. I’ve been, and still am, building a pergola. It’s 28 ft long and 10 ft wide and will shade my favorite place to cook, which is my west facing back porch! Lol. Couple of more weeks and I will be back in cooking mode, but it’s awesome catching up with what y’all have been doing and seeing the new faces that have joined!

P.S. Thanks for the cheese site link Pawn!

 

[Schlenkerla]

For today...

A Mellow Garlic Salsa... Made for cooking and snacking. Mainly used as a sofrito, it works very well as everyday chips & salsa. Can't forget a ***** Modelo with a lime..

I plan to use it on a large batch of leftover arrachera (marinated and grilled skirt steak) tomorrow. Drop the chopped meat, with the salsa, just enough to swim in the Insta Pot. Cook it for 10-15 minutes max while under pressure. Then slop it on corn tortillas cover with Asadero, Monterrey, Cheddar cheeses, and a squeeze of lime.

Ok - This makes 10 cups of salsa...

2 lbs of Broiled Roma Tomatoes until charred.

1 large Vidalia onion and 2 heads of garlic baked. 15 minutes at 425F.

16-22 New Mexican rehydrated dry chilis.

2 cups of chili water (from the chili rehydration) and 6 tablespoons of red wine vinegar.

2 tablespoons of salt, 1 teaspoon of sugar, 1 teaspoon of Mexican oregano.

All pureed to make big batch of cooking salsa.