SWMBO made braised pork shoulder, yellow squash, and Mac' n' cheese
What did I cook this weekend.....
- Thread starter Melana
- Start date
Help Support Homebrew Talk:
applescrap
Be the ball!
@passedpawn that pork belly and parmesean look terrific. What a treat. That squid ink pasta looks cool. I havent forgot about the flowers. Have to try that. I made some pasta and also for breakfast saturday I fried sausage in the all clad. And when I was done what a terrific mess. Well the gravy it made had an amazing color and flavor. There is something to the way food sticks to it. Here you can see how I loop the pasta working large amounts. I can also go through each number a couple times all the way to 7!
- Joined
- Feb 17, 2010
- Messages
- 14,612
- Reaction score
- 3,600
IDK, I could eat that every day.
user 211287
Well-Known Member
- Joined
- Jun 25, 2015
- Messages
- 1,078
- Reaction score
- 1,579
Simple and mild chicken curry with dried potatoes. Vadouvan masala with a little Aleppo powder in it because its super mild.
Pickled fish. I got these frozen filets from the store, called Swai (it's some super cheap fish from vietnam). Brined, then added to the pickling spices and jarred. It's frigging great. I'm pretty sure everything is good in pickling spices.
I love pickled herring, but you can't get herring here. I catch spanish mackeral down here in the intracoastal (gulf of mexico). I'm going to try pickling some of those filets next time I get out.
I love pickled herring, but you can't get herring here. I catch spanish mackeral down here in the intracoastal (gulf of mexico). I'm going to try pickling some of those filets next time I get out.
Last edited:
My dad used to eat pickled herring and creamed herring. Blech!! Not for me!! Looks and smells like bait to me.
I am not the expert, but if they have been frozen they are safe. I forget but think its -10 for 72hrs or -30+ for 24hrs and you have killed off any parasites. No promises for other toxicities from mishandling along the way.
I’m not an expert about what kills parasites, but I would think that the acid environment for pickling would take care of it, and of course like ceviche it “cooks” the fish. Looks yummy @passedpawn !
I'm still alive! This stuff is so good. You just want to keep eating it, believe me.
- Joined
- Feb 17, 2010
- Messages
- 14,612
- Reaction score
- 3,600
Looks interesting, I'd try it, but I have to ask why you used frozen fish from Vietnam when you have access to more and better varieties of fresh fish than most of the country?
Haha, good question. I have great fish places nearby, but I did this on a lark. I'll catch fish for the next batch.
- Joined
- Feb 17, 2010
- Messages
- 14,612
- Reaction score
- 3,600
That probably sounded wrong. I was curious if it was because the recipe called for that type of fish, or it didn't matter because you're pickling it and it would be a waste of good fish. If pickled grouper tastes just like pickled frozen fish from Vietnam, I'd hate to waste a nice grouper filet.
Recipe calls for herring. I don't have that. But I think recipes are like hand grenades...
Get any thin oily gamey fish and start with this: https://honest-food.net/swedish-pickled-herring/
Last edited:
Grouper is a choice fish, very light flakey non-gamey. Not the right fish for pickling.
Oooh, I think the herring are running by me now, and blue fish might be a good choice for pickling. I have a 5 gallon crock with a lid that a great uncle used for herring... that’s a lot of fish and onions!
I've caught a lot of spanish mackerel in the slot but have never kept and eaten one. I do hear they are good, but I am not a huge fan of really oily fish (and we are usually catching specks at the time!), but maybe pickled would be great. Don't know that I have ever eaten pickled fish of any kind. They look good!
TwistedGray
El Jefe Brewing Company
Little dessert bread balls ... Forgot the egg wash, oops
Orange and chocolate
Orange and chocolate
Starting on Chile Relleno chicken soup. Roasted, peeled, and seeded poblanos, onion, garlic, cumin and chicken stock in so far. Easy soup that is really tasty!
Chicken cooks in the broth with the Chile’s and spices then cream cheese and cheddar are added.
Well the soup is done and is just awesome given how simple it is. Now browning pork shoulder for an IP version of green Chile pork carnitas.
TwistedGray
El Jefe Brewing Company
Chicken nachos
You two are killin' me here.
Meat loaf beef, veal and pork.
6Tap
To drink beer is human..
FYI
All of those meals look soooooo good!
Makes me hungry every time.
I can make cereal if that counts!
[emoji482]
All of those meals look soooooo good!
Makes me hungry every time.
I can make cereal if that counts!
[emoji482]
- Joined
- Jun 2, 2008
- Messages
- 64,955
- Reaction score
- 16,524
Sierra Nevada Pale Ale, citrus, herb, and honey brined cornish game hens going on the grill tonight...
Sizzling steak.
Rack of lamb frenched! Its arranged in a crown for fun, but not sewn... yet. Haven't decided if I'm crown roasting or not. Its not my go-to method, but I have never been accused of making it too simple, just ask my wife!
