IP Green Chicken Chili underway. Right before it went under pressure and right after. Well. Technical difficulties. Standby one.
What did I cook this weekend.....
- Thread starter Melana
- Start date
Help Support Homebrew Talk:
Finally. Had to kill the app and restart it to post a picture or two.
That green chili is done way hotter than last time but delicious. Now doing a more traditional chili in the IP.
- Joined
- Jun 2, 2008
- Messages
- 64,955
- Reaction score
- 16,524
Garlic sauteed mushrooms, asparagus, and grilled tri-tip with a gorgonzola cream sauce.
6Tap
To drink beer is human..
Yum!! [emoji39]
Now did a normal sorta IP Chili Did not take pictures o that one.
![Craft A Brew - Safale BE-256 Yeast - Fermentis - Belgian Ale Dry Yeast - For Belgian & Strong Ales - Ingredients for Home Brewing - Beer Making Supplies - [3 Pack]](https://m.media-amazon.com/images/I/51bcKEwQmWL._SL500_.jpg)
catdaddy66
Well-Known Member
Mouth watering!
Yeastieboy
Well-Known Member
its too bad the Homebrew Talk app doesn’t allow me to upload photos from this iPhone XS..
@Yeastieboy that was done from my iPhone XS Max....
I threw together some leftovers for one of my favorite lunches - Taco Salad. Too big though!
imnotcassie
Well-Known Member
Home-fermented radishes. Oh, tell me more!!
Here you go Cassandra!
https://farmsteady.com/field-guide/recipe-lacto-pickled-radish-slices
The radishes we used were BIG things, about ping pong ball sized - and they bled out their red color so the radishes were not nice white things with red rings any more - but no matter, the taste is the important thing, right?
Fast too. 5 days. Ready to eat.TwistedGray
El Jefe Brewing Company
Made those onions alongside pork belly @passedpawn (thyme replaced rosemary)
Wife made tiramisu, but it needs more espresso
Wife made tiramisu, but it needs more espresso
Brussels and green beans started November 15th. Just jarred today, finally tender.
Last pick is from pickled peppers and fermented pepper paste from last summer's garden. I'm including the pic because the peppers finnished fermenting about November and I used that lacto-culture to kick-start this fermentation. No vinegar, but I would swear I used it. Has a delightfully sour flavor and sting from the peppers.
Last pick is from pickled peppers and fermented pepper paste from last summer's garden. I'm including the pic because the peppers finnished fermenting about November and I used that lacto-culture to kick-start this fermentation. No vinegar, but I would swear I used it. Has a delightfully sour flavor and sting from the peppers.
user 211287
Well-Known Member
- Joined
- Jun 25, 2015
- Messages
- 1,078
- Reaction score
- 1,579
mmmmm nachos
Fun with fermentations! We have a bunch going right now. These were the "starters" we did a little over a month ago. Red/green cabbage kraut, one jar of pineapple chunks and one with pineapple rind. The last two will eventually become pineapple vinegar - they have to ferment first, then be strained out and the liquid put into a jar with a bit of our vinegar mother to turn into vinegar.
We probably have 8 different vinegar starts going, from our homebrewed ales to sake and wines. That's KOTC's domain. I have cucumber pickles, cauliflower, green beans, golden beets, and more all fermenting. We already ate a whole jar of the dilly garlic green beans, which are excellent! It really is fun and easy to ferment veggies and stuff and yep, they taste like you pickled them in vinegar but it's all just the lacto fermentation.
We probably have 8 different vinegar starts going, from our homebrewed ales to sake and wines. That's KOTC's domain. I have cucumber pickles, cauliflower, green beans, golden beets, and more all fermenting. We already ate a whole jar of the dilly garlic green beans, which are excellent! It really is fun and easy to ferment veggies and stuff and yep, they taste like you pickled them in vinegar but it's all just the lacto fermentation.
It seems crazy that there is that much lacto left on washed veggies to completely ferment these in 5 days!Here you go Cassandra!
https://farmsteady.com/field-guide/recipe-lacto-pickled-radish-slices
The radishes we used were BIG things, about ping pong ball sized - and they bled out their red color so the radishes were not nice white things with red rings any more - but no matter, the taste is the important thing, right?
We don't wash per se - we rinse in filtered water just to make sure there is no dirt/extraneous materials left on them. We buy organic for fermenting too, to get as much "good stuff" as we can get on them!
TwistedGray
El Jefe Brewing Company
Last night
Happy Cinco de Mayo! Good excuse to eat something with a Mexican flair - we're gonna have taco salads made with taco-seasoned browned ground venison, fresh baby lettuces, Hatch chile guacamole, green onions, black olives, shredded cheese, whatever else I find that looks good. Oh yeah some of our home-fermented sliced radishes too! Will try to remember to get a picture later.
Anyone else doing Mexican-inspired meals today?
Anyone else doing Mexican-inspired meals today?
We're going to do something along similar lines, Mexican style stuffed peppers. Making them with red bell peppers, ground chicken flavored with taco seasoning, hatch chilis, onion, black olives, and shredded cheese.
Breakfast burrito is about as close a I'm getting today.
Attempting diy Big Mac for dinner tonight. Wife had her "every few year" crave for McD's, but always gets fast food poops and a belly ache followed by fast-food regret.
Every few years I get a craving for fast food. Sometimes the commercials make their food actually look good. Then I feel sad after eating as it usually is less than satisfying as compared to a good burger.
I haven't. I just paid attention to a mcd add to see what a big mac looks like. I dont think I've set foot in McDonald's since 2007 at midnight at a gas station. Probably 2002 since my last big mac. I couldn't remember what the damn things even look like besides 2-patty 3-bun and sesame seeds.
I have local grass-fed beef, local cheddar, making aioli this morning to make special sauce (I don't use mayo often enough to keep in stock). Bought sesame kaiser rolls from a local bakery. Pickles and shredded iceberg. Seems simple enough.
Also making fries, sweet potato for mrs s-met and regular russet for me. I know sweet potato isn't McD's menu (i dont think); but neither is a delicious burger.
That's funny, I was just about to post that same video. I subscribe to his YouTube channel, he cracks me up. A coworker vacationing in SD stopped by his restaurant for lunch last month. Said it was phenomenal.
