July 4th the annual dinner, mass quantities of steamed clams and local lobster accompanied by my July 4th potato salad.
Three kinds of small potatos, purple, red, and white, one each of red, orange, and yellow pepper shaved, carrots, celery, and radishes also shaved, and scallions. Dressing is evo, lemon juice, and German mustard, with lots of fresh cilantro, dill, parsley, and lovage (hard to find I grow my own).
Beet salad is roasted red and yellow beets and garlic scapes, shaved fennel, arugala, and orange pieces. Dressing is evo, orange juice, and balsamic vinegar with some Thai basil sprinkled on top.
Three kinds of small potatos, purple, red, and white, one each of red, orange, and yellow pepper shaved, carrots, celery, and radishes also shaved, and scallions. Dressing is evo, lemon juice, and German mustard, with lots of fresh cilantro, dill, parsley, and lovage (hard to find I grow my own).
Beet salad is roasted red and yellow beets and garlic scapes, shaved fennel, arugala, and orange pieces. Dressing is evo, orange juice, and balsamic vinegar with some Thai basil sprinkled on top.
Attachments
Almost forgot for SY's benefit, Corton Charlemagne, and Clos de la Roche washed it down.
The only problem was that the lobsters were sheders, great tasting but less than you pay for. Steamers were actually local not Canadian (no offense, I'm sure you understand
).
The Cal-Chi I made a while back is ready now.
http://www.diyaudio.com/forums/lounge/182567-food-thread-75.html#post3965350
It is so much better than the commercial ones that you just can't go back. The fermentation came off perfect and it has just the right amount of seasoning. GD that's good.
http://www.diyaudio.com/forums/lounge/182567-food-thread-75.html#post3965350
It is so much better than the commercial ones that you just can't go back. The fermentation came off perfect and it has just the right amount of seasoning. GD that's good.
Excellent. I've not seen the red cabbage being used so I look forward to hearing the results. Do you have to leave it for a long time?
EDIT:
Found a recipe
http://whatjewwannaeat.com/homemade-red-cabbage-sauerkraut/
EDIT:
Found a recipe
http://whatjewwannaeat.com/homemade-red-cabbage-sauerkraut/
Yep, those photos look like what I've got right now fermenting away. Cool!
Mine has been fermenting for just over 3 days..it's on its way pretty quickly. The article I read said 3 to 10 days. Given the warmth down here in Texas it shouldn't be much longer until we chow down on some good sauerkraut.
Maple dijon ceader plank salmon anyone Ill be making some as well soon as I shake this nasty cold I got in July, sigh.
Once you have some of this on your hotcakes and sausages they wont be the same again without it. And unlike stuff in stores, no preservatives or taste enhancers like processed sugars and salts added. Same goes for the honey and bee pollen he puts together. the bee pollen goes good on cereals etc. and its really good for you too.
Ill be making some as well soon as I shake this nasty cold I got in July, sigh.Once you have some of this on your hotcakes and sausages they wont be the same again without it. And unlike stuff in stores, no preservatives or taste enhancers like processed sugars and salts added. Same goes for the honey and bee pollen he puts together. the bee pollen goes good on cereals etc. and its really good for you too.
