What did I cook this weekend.....

[user 211287]

My initial ferment is in a E-Jen type fermenter. Then i swap to Mason jars with plastic lids. The lids will burp if you dont use a silicone ring with them. I usually dont put it into the Mason jars for a week or so. Depends on what im fermenting and how much. Pepper ferments i prefer to go straight into glass because they take a very long time vs cabbage.
Square
https://www.amazon.com/dp/B00SWBJJQ0/?tag=skimlinks_replacement-20
Round
https://www.amazon.com/dp/B010R6AFVA/?tag=skimlinks_replacement-20

Lids....Target and maybe Walmart have these too
https://www.amazon.com/dp/B000SSN3L2/?tag=skimlinks_replacement-20

 

[S-Met]

My initial ferment is in a E-Jen type fermenter. Then i swap to Mason jars with plastic lids. The lids will burp if you dont use a silicone ring with them. I usually dont put it into the Mason jars for a week or so. Depends on what im fermenting and how much. Pepper ferments i prefer to go straight into glass because they take a very long time vs cabbage.
Square
https://www.amazon.com/dp/B00SWBJJQ0/?tag=skimlinks_replacement-20
Round
https://www.amazon.com/dp/B010R6AFVA/?tag=skimlinks_replacement-20

Lids....Target and maybe Walmart have these too
https://www.amazon.com/dp/B000SSN3L2/?tag=skimlinks_replacement-20

Love my 2 e-jen fermenters, have the 1.7l and a 8l. I have about 2lb of Brussels sprouts and another 2lb of green beans fermenting witha few heads of garlic and a handful of Hmong peppers.
Not a great photo of the Brussels. Just about at the month mark now.
Also, peppers, silicone lid in tbe background.

 

[user 211287]

I forget how you guys treat your wings before cooking...can someone remind me?

I like to let mine soak in sweet rice wine like Mirin or a Chinese 3 cup chicken type marinade. A little hole in the wall carryout place has made them like this for years. 3 cup chicken or san bei ji is mainly soy sauce, rice wine and sesame oil but they are braised in the liquid and served. This place drops the wings in the deep fryer.

Authentic style
https://www.angelwongskitchen.com/t...47938622-6527965279s257n-b275i-j29965279.html

Bum Bum chicken super awesome Chinese carryout style. I love these things.

 

[user 211287]

Love my 2 e-jen fermenters, have the 1.7l and a 8l. I have about 2lb of Brussels sprouts and another 2lb of green beans fermenting witha few heads of garlic and a handful of Hmong peppers.
Not a great photo of the Brussels. Just about at the month mark now.
Also, peppers, silicone lid in tbe background.

Ive made brussel sprout kimchi. Quarter them first. They seem to take much longer to get "ripe".

This one is nappa and Chinese mustard. More of a traditional Chinese ferment than a kimchi. Called Suan Cai if just mustard greens.

 

[passedpawn]

Ive made brussel sprout kimchi.

I've got to try that. My brother lives in Half Moon Bay Calif and it's the brussel sprout capital of the world I think.

 

[user 211287]

Brussel sprout kimchi is more bitter at first. Let it age for a few months and its ok. Daikon and kohlrabi are great. Ive done turnips too. Try it with a little Asian pear puree in the paste. Speeds up the ferment a little.

 

[lschiavo]

Here is the 1/2 gallon jar that I burp daily...

View attachment 614919

Looks like the same jar but mine is 1 gallon. I do the ferment in a bucket then transfer to this jar which I keep in my beer fridge.

 

[user 211287]

6-Pack Easy Fermentation Glass Weights with Handles for Keeping Vegetables Submerged During Fermenting and Pickling, Fits for Any Wide Mouth Mason Jars, FDA-Apporved Food Grade Materials https://www.amazon.com/dp/B079NXB6R5/?tag=skimlinks_replacement-20

Thanks i ordered those today. Good price. Got another kraut packer too so i get free shipping.

 

[Hoppy2bmerry]

Lemon pepper Steelhead, asparagus and rice.

 

[catdaddy66]

View attachment 615130
Lemon pepper Steelhead, asparagus and rice.

Asparagus may be my favorite fresh vegetable.

 

[VApatriot]

My lovely wife made this cake for me for Valentines day. It was awesome! I would have posted this sooner but didn't have time to down load the pic from the camera.

 

[VApatriot]

The wife made this 'Sherry Cherry Chicken' last night. I made the mashed taters. This was a slightly new variation of this dish that she normally makes without a recipe. This version was soooo good, I made her write it down because, damn!

 

[Hoppy2bmerry]

The wife made this 'Sherry Cherry Chicken' last night. I made the mashed taters. This was a slightly new variation of this dish that she normally makes without a recipe. This version was soooo good, I made her write it down because, damn!

View attachment 615135

I hope you mean you asked her to write it down.

 

[VApatriot]

I hope you mean you asked her to write it down.

Actually the truth is I made her recite the ingredients and steps to me, and I wrote it all down because I want the exact same thing again sometime. Here's the thing. My wife can eat something like one spoonful of shrimp and grits at a really nice restaurant, and then two weeks or so later, recreate the exact recipe from memory. See one of my previous posts in this thread for the pic of the shrimp and cheese grits. She has a very special gift and I'm very lucky (unless I'm in the dog house).

 

[applescrap]

Lemon pepper Steelhead, asparagus and rice.

Yum!

 

[Hoppy2bmerry]

Actually the truth is I made her recite the ingredients and steps to me, and I wrote it all down because I want the exact same thing again sometime. Here's the thing. My wife can eat something like one spoonful of shrimp and grits at a really nice restaurant, and then two weeks or so later, recreate the exact recipe from memory. See one of my previous posts in this thread for the pic of the shrimp and cheese grits. She has a very special gift and I'm very lucky (unless I'm in the dog house).

Gotcha, actually my husband says I never cook the same thing twice. I only write down beer recipes, and follow a recipe for baking.

 

[passedpawn]

Made a pretty sweet pork belly alfredo sauce last night. Pork belly sauteed with garlic, add heavy cream and parm and white pepper. It's my pork belly and Parmesan in there. I didn't have much cream, so it came out thicker than desired, but satisfying nonetheless. On squid ink pasta.

 

[bleme]

It's my pork belly and Parmesan in there. View attachment 615286

This looks like it has been cured. What is the difference between it and bacon?

 

[passedpawn]

This looks like it has been cured. What is the difference between it and bacon?

It's slab bacon, smoked. I like the sound of pork belly better

[edit] here they are in my smoker, from last September. I'm just looking for ways to use them, they have been in my freezer since then.

 

[KCBrewer]

I've been on a mission to downsize the deep freezers to just one, so I have been using beef and pork like mad to do so. I have about a dozen chuck roasts still, so I looked up other ways to use them and someone mentioned making philly's. Never thought to use chuck roast for them, but it makes excellent philly's. Best part is they are so quick to make because I don't have to wait for it to thaw. Slice thin while partially frozen and gtg. I've made these about 6 times in the last couple months.

The last couple times were the best. I used the scraps from my homemade bacon instead of oil. Diced some up, cooked it and then added the peppers/onions/beef.

 

[bleme]

I've been on a mission to downsize the deep freezers to just one, so I have been using beef and pork like mad to do so. I have about a dozen chuck roasts still, so I looked up other ways to use them and someone mentioned making philly's. Never thought to use chuck roast for them, but it makes excellent philly's. Best part is they are so quick to make because I don't have to wait for it to thaw. Slice thin while partially frozen and gtg. I've made these about 6 times in the last couple months.

The last couple times were the best. I used the scraps from my homemade bacon instead of oil. Diced some up, cooked it and then added the peppers/onions/beef.

View attachment 615321

Nearly everyone at my work has been talking about downsizing lately, but I think I like your way better...

 

[KCBrewer]

Those could be wrapped in foil and finished on the manifold of my Jeep while I 4wheel. Done just in time for a hot lunch in the cold woods.[emoji38]

Haha, we've done manifold burritos when wheeling, but pretty much anything you can stuff in a foil packet to cook works. Like you said, makes for a nice hot meal on those cold days. (Jeep guy here as well, but now I wheel a RZR and the Jeep is a pavement princess).

 

[RedlegEd]

Hi All!
For dinner, I grilled some asparagus and some of my homemade jalapeño & poblano sausage. Of course, you have to wash it down, so I had a nice glass of BM's Centennial Blonde. Ed

 

[passedpawn]

Hi All!
For dinner, I grilled some asparagus and some of my homemade jalapeño & poblano sausage. Of course, you have to wash it down, so I had a nice glass of BM's Centennial Blonde. Ed

View attachment 615385 View attachment 615387

Tell me more about your sausage. Planning on making some this wkend.

 

[RedlegEd]

Hi! I guess this should be posted on the "what did I smoke this weekend" thread, but here goes. I used 6lbs of 88% lean burger from Costco (I'm too lazy to grind all that beef) and 1.5 lbs of pork belly that I ground myself, mixed well, and seasoned/cured with this mix from Amazon (but I also have a good self-made sausage seasoning mix) to which I added 5 medium jalapeños and two fire roasted & skinned poblano peppers with all seeds removed and finely diced. Stuffed in natural hog casings, let them cure overnight in the fridge, then smoked with sweetwood (oak, apple, cherry) & 20% mesquite at 200°F for 2-3 hours, then finished in oven to internal temp of 165°F. The smaller ones were stuffed into collagen casings I had left over to use them up. There just seems to be something about meat, fire & smoke, and beer that gets us all riled up and touches our inner caveman. Hope this helps. Ed

 

[imnotcassie]

Filet & garlic mashed with grilled asparagus and red wine mushroom sauce

I need new dishes

 

[imnotcassie]

Filet & garlic mashed with grilled asparagus and red wine mushroom sauce View attachment 615414

Oops, forgot the beer.

 

[RedlegEd]

Filet & garlic mashed with grilled asparagus and red wine mushroom sauce

I need new dishes
View attachment 615414

That really looks mouth-watering!
Ed

 

[kempshark]

Oops, forgot the beer.View attachment 615418

That's okay, you could have left out the beer!....than again, I'm a stout guy!!

 

[beermanpete]

Chocolate Babka