What did I cook this weekend.....

[passedpawn]

Thank you. I'm all over doing it if I don't have to pound it. I'll use the slicer and get it very thin. If you don't mind one more question, should I cover it with some type of liquid?
I made sour cream, which was fun to do, but nothing to write home about or any better than Daisy which uses just cream.

If you're talking about sauer kraut, put the cabbage in your crock or whatever container you're using. Keep it submerged by putting a big ziplock baggie full of water on top of it. That's what I do, anyway, works great.

 

[davidabcd]

If you're talking about sauer kraut, put the cabbage in your crock or whatever container you're using. Keep it submerged by putting a big ziplock baggie full of water on top of it. That's what I do, anyway, works great.

Thank you. I'll certainly use a bag of water as a weight. That just leaves what liquid to soak the cabbage in unless it's going to generate its own juice as it spoils. Obviously, this will be my first time making sauerkraut.
I'm intend to put cheese cloth on as a cover. I would also appreciate any basic tips like if/when to add salt or who knows what.

 

[passedpawn]

Thank you. I'll certainly use a bag of water as a weight. That just leaves what liquid to soak the cabbage in unless it's going to generate its own juice as it spoils. Obviously, this will be my first time making sauerkraut.
I'm intend to put cheese cloth on as a cover. I would also appreciate any basic tips like if/when to add salt or who knows what.

I've made it a couple of times. I just shredded it, packed it down into my huge jar as best I could, and added some water and salt. When the cabbage starts getting soft, it compacts down a lot, but it'll still float. You don't want any of it over the level of the water. Don't worry, cabbage just wants to be sauerkraut, just add water and cover and wait.

At least put a couple of tbsp of salt in for a head of cabbage.

 

[TheDudeLebowski]

I think with all things patience. When u first pack give it some time to release the water. Fresh cabbage has better water content too.

 

[Hoppy2bmerry]

I have a batch of kraut going now. I sliced the cabbage with a mandolin putting it in a large bowl distributing the salt as I go. I also smush it around with my hands working the salt into the cabbage before I put it in the crock and tamp it down. This past batch made enough liquid to fully cover the ceramic weights... that hasn't happened before, so I guess the cabbage was nice and fresh.

 

[Hoppy2bmerry]

Had this grilled top round with a green salad.

 

[bob1852]

Made some stir fry tonight. Velveting the meat is a PITA, but worth it.

Totally better texture and flavor.

 

[davidabcd]

Thanks for the info. I'll be making sauerkraut today.

 

[user 211287]

You dont need to pound the cabbage/salt mixture. I never do. Mix in 2% salt by weight by hand. Let it set 2 hours in a bowl covered with a clean cloth. Give it a good mix up every 20min.

9 grams of salt per pound is about 2%. Thats roughly 1/2 tbs of Mortons canning salt.
19 grams per quart of water is about 2%.

After the 2 hours pack it tight in a mason jar. If you dont have a kraut packer use a glass bottle that fits inside the jar.

Place the jar in a cabinet that stays sorta warm like one over the fridge. You dont have to have an airlock. Use the Mason band and lid lightly finger tight. VERY LIGHTLY. It will burp on its own. Leave it alone for at least 5 days then give it a quick sniff. Dont leave the lid off long, do it as fast as possible.

If the jar is very full place it in a bowl or pan in case it overflows.

 

[applescrap]

Made some stir fry tonight. Velveting the meat is a PITA, but worth it.

Totally better texture and flavor.

What did you velvet with. I have heard egg whites or baking soda?

Still looking for some doughnut tips, if anyone has them?

 

[applescrap]

Pasta

 

[Staestc]

Gumbeaux day here! Roux start to finish. Black bits are left from precooking the sausage.

Now that’s a proper Gumbeaux roux!! Lol. And did it in 30 minutes.

 

[Staestc]

My favorite part, dumping the veggies into naplam roux. The smell is just amazing!

Chicken and sausage in.

Tomatoes, deslimed okra, and some other bits in.

 

[Staestc]

Spices, herbs, stock in, so everybody is in the pool cept the seafood which goes in right before serving!

 

[BongoYodeler]

My favorite part, dumping the veggies into naplam roux. The smell is just amazing!
View attachment 642575
Chicken and sausage in.
View attachment 642577
Tomatoes, deslimed okra, and some other bits in.
View attachment 642578

To say that looks amazing would be a huge understatement.

 

[jturman35]

Smoking some ribs!

 

[bob1852]

Smoked king salmon, lobster risotto, and grilled asparagus.

 

[Staestc]

 

[Staestc]

Shrimp and crab claw meat in the Gumbeaux! Taste is awesome. Maybe a tad more salt. Gotta get rice going soon!

 

[applescrap]

I got this to go with my new pizza oven. The bottom seems weird, shouldnt it be flat. Anyways hoping perfect fit fo oven

 

[applescrap]

Doh, dang it.

 

[Hoppy2bmerry]

Just spaghetti with meatballs.

 

[catdaddy66]

The family unit wanted fried fish and shrimp, soooo... I did it. Came out great and my daughter said they were the best she's ever had.

My first time frying shrimp too.

 

[TwistedGray]

Tuna ceviche (sans cilantro - didn't have it / didn't care ... tuna, salt, lime juice, tomato, red/purple onion)

Turkey larb (lettuce wrap, no peanuts)

 

[TwistedGray]

Gnocchi, beans, bacon, arugula, parm in a tomatoe sauce - pretty simple and filling

 

[S-Met]

Grilled tuna collars.

 

[Staestc]

Gnocchi, beans, bacon, arugula, parm in a tomatoe sauce - pretty simple and filling
View attachment 642952

That just looks awesome!

 

[Temptd2]

Grilled tuna collars.
View attachment 642959 View attachment 642960

One of my favorite things to get in a Japanese restaurant! Hamachi Kama, sake Kama, whatever kind - it's all good.

 

[Hoppy2bmerry]

Guess what’s for dinner.

 

[S-Met]

View attachment 643162 View attachment 643163 View attachment 643164 View attachment 643165
Guess what’s for dinner.

Looks like something resembling fish-head soup.