BTW, I bet you can buy a spice mix in a pouch to do the same thing, I just like to do it the hard way as you guys know.
140F is for cooking "roast" in the sous vide. If you want to make beef in the sous vide, for a long time, that's the temp.
When we make corned beef we parboil it in water. Slowly.
By "pressure" machine, I meant the chamber vacuum machine. We can now use "vacuum" bags with liquid. That way we can now marinade meats in the fridge for a long time. We don't freeze beef much anymore. We put it in a vacuum bag, usually dry rubbed, and keep it in the garage fridge for weeks, up to six months. With the chamber vacuum machine, you can marinade it as well.
Having a good day, huh?
When we make corned beef we parboil it in water. Slowly.
By "pressure" machine, I meant the chamber vacuum machine. We can now use "vacuum" bags with liquid. That way we can now marinade meats in the fridge for a long time. We don't freeze beef much anymore. We put it in a vacuum bag, usually dry rubbed, and keep it in the garage fridge for weeks, up to six months. With the chamber vacuum machine, you can marinade it as well.
Having a good day, huh?
Yes Tony, a new boat is bound to make that happen.
I will deal with your ‘English’ later.
For people who get up with the roosters, it’s close to shut eye time, so I bid you a pleasant adieu this evening my friend.
I will deal with your ‘English’ later.
For people who get up with the roosters, it’s close to shut eye time, so I bid you a pleasant adieu this evening my friend.
After 10 days in the brine the Lonza are drip drying now before I wrap them in cheese cloth and hang them from the rafters. I expect about 30 days until they are ready. They have to lose about 30% of the weight to be the right texture.
One is garlic and the other is fennel. The third pic is from the last time I made it.
One is garlic and the other is fennel. The third pic is from the last time I made it.
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Lonzino is the tenderloin, Lonza is the whole loin. I mis-identified what I made in the past.
And yes the boat is very distracting Tony. It is cold and rainy here and I need to get the engine broken in before family arrives next weekend.
A tough assignment I know.
Last thursday was high winds, hail, and no glasses to cover my eyes.
The bugs on my teeth were proof that my boating days of the past have not left me.
She's a fine watercraft although best suited for lakes on calmer days.
She also goes like stink but I have to show control for the first 10 hours.
It'll go even faster when they put the propeller on.
And yes the boat is very distracting Tony. It is cold and rainy here and I need to get the engine broken in before family arrives next weekend.
A tough assignment I know.
Last thursday was high winds, hail, and no glasses to cover my eyes.
The bugs on my teeth were proof that my boating days of the past have not left me.
She's a fine watercraft although best suited for lakes on calmer days.
She also goes like stink but I have to show control for the first 10 hours.
It'll go even faster when they put the propeller on.
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Hmm... my brother in law has a nice one, similar to yours. bought it used last year, low miles they said Also on a trailer. They got a big lot in the North Kitsap woods so they built a spot for the boat and the trailer. Now they're planning on building a big metal building to hold the toys ( don't forget the tractor!... I kid you not... it's like Green Acres around their house... water well, generator, septic tank, drains, tractor, boat, truck, trailer, etc, etc...).
We've gone out on it only in the summer afternoon, up and down the bay in Poulsbo, and then we go to Sons Of Norway to celebrate -they got an awesome bar and very generous bar tenders.
My sister likes to fish -dad taught her, I don't have the patience- so they keep planning on going out fishing...
From my observations, boats take more of your time on land than out to sea... Brother in Law used to have a big cabin, twin engine affair, full time in a dock... That one was big enough to take out on the Sound. Cabins, head, galley, two decks, etc... but he got rid of it when they went to Hawai'i. Unfortunate as that one was one heck of a nice job... 34 feet or something like that.
Either way, smoking a cigar on a boat while cruising slow is fun... going fast, it's just not for me. Too bumpy and too windy for the cigars.
Have fun... Maybe we can meet somewhere in the San Juans next summer. I'll bring the vodka and bourbon from California. It's cheaper than our gasoline.
Time to make more lomo. April is the best time to make here. The weather is cool and dry in the garage. I actually bought a small fridge with temp and humidity stuff to make it last time but the results were a bit iffy.
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That oughta be fun Cal. Wishing you many happy days on the water, fair winds and following seas. If you ever wander far from home and find yourself around Appletree Cove, I'll deliver snacks for the trip home 🙂
Tony, that sounds about right for the area. Add a large propane tank and/or a minimum of 4-5 cords of firewood at any given time and you've described 30% of the population. I had no idea that people still heated their homes with wood stoves until I moved to the PNW. Oh yeah, and almost everyone I know owns at least one chainsaw. I've adapted to the scene but I'
m still missing the large shop and tractor. Until then I'll have to mill trees where they fall or leave them to become a mushroom farm. .
Tony, that sounds about right for the area. Add a large propane tank and/or a minimum of 4-5 cords of firewood at any given time and you've described 30% of the population. I had no idea that people still heated their homes with wood stoves until I moved to the PNW. Oh yeah, and almost everyone I know owns at least one chainsaw. I've adapted to the scene but I'
5+ acres means that sister and BoL have like a shed with 10 cords at anyone time. Their fireplace in in the middle of the house, with two wood boxes and them fancy fan driven screens with air being picked up from the crawl space so a few logs will keep the house in the high 60Fs. (*) I keep joking they're gonna run out of tree.... in 400 years, maybe... They also got a 1000 gallon propane tank and a 14Kw generator. I keep telling them to get Skynet... they don't a have a ham radio yet.... but they lived in Seattle for too long and the Big Shots From King County forgot how to live in Kitsap... ;-)
People in the PNW have been using stoves since like... forever... electricity used to be dirt cheap until Dixy Lee Ray screwed up WOOPS.. around '79, '80... so then everybody I knew, family too, installed wood ( and pellet ) burning stoves. My bedroom was at the far end of the house, but I had a water bed, so my room stayed comfortable. Otherwise we ran a fan to the back of the house. The front rooms, kitchen and bedrooms would be at 78F, the back at 66F... If you look in the older homes you might still see the old baseboard electric heater... which you can't afford to run anymore.
Put another log on the fire was not a song, but a daily fact of life in the winter....
Chainsaw... they laugh at my small electric chain saw.... I got a fifty foot cord for it... long enough for our 5500 sq foot city block. ;-)
(*) That's like freezing for me... I can't believe Sister and BiL actually lived in Oahu for a few years. She was born in Tripler...
People in the PNW have been using stoves since like... forever... electricity used to be dirt cheap until Dixy Lee Ray screwed up WOOPS.. around '79, '80... so then everybody I knew, family too, installed wood ( and pellet ) burning stoves. My bedroom was at the far end of the house, but I had a water bed, so my room stayed comfortable. Otherwise we ran a fan to the back of the house. The front rooms, kitchen and bedrooms would be at 78F, the back at 66F... If you look in the older homes you might still see the old baseboard electric heater... which you can't afford to run anymore.
Put another log on the fire was not a song, but a daily fact of life in the winter....
Chainsaw... they laugh at my small electric chain saw.... I got a fifty foot cord for it... long enough for our 5500 sq foot city block. ;-)
(*) That's like freezing for me... I can't believe Sister and BiL actually lived in Oahu for a few years. She was born in Tripler...
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March 15, boullabaise.
St. Patrick's Day.... beef, wine and scotch whiskey... single malt, 14 year old.
TSA in San Diego, a "faster" check... bend over... soon coming to you.
Cal, you guys in Canada are pretty lucky on such things..
St. Patrick's Day.... beef, wine and scotch whiskey... single malt, 14 year old.
TSA in San Diego, a "faster" check... bend over... soon coming to you.
Cal, you guys in Canada are pretty lucky on such things..
I consider the house too warm at 65F. You've clearly got soft, or haven't discovered the most amazing invention of a jumper.
The grocer at the market had some beets with leaves still on so we have been having beet leaf salad this week. I will definately try and grow those this year, if I can find some soil under the grass at the end of the garden.
Does anyone here know the secret of home made corn tortillas? We've been experimenting but the only way we can get a dough that rolls out is to put in 50% wheat flour so we must be doing something wrong or we are trying to make them too large.
Does anyone here know the secret of home made corn tortillas? We've been experimenting but the only way we can get a dough that rolls out is to put in 50% wheat flour so we must be doing something wrong or we are trying to make them too large.
If you like to skip around when looking at YouTube videos, please be sure to at least watch from timestamp 06:30 thru 07:37 -- some excellent ideas for tortilla chefs with no equipment
Also, (this other video) experiments with different brands of Masa Harina and finds some better than others for making tortillas.
Also, (this other video) experiments with different brands of Masa Harina and finds some better than others for making tortillas.
The sieve size is also important, too fine will make it soft.
One of the problems I have faced here is that the big plants pass the grains once through the mill, and selectively sieve it out, the finer flour is sold for naan and bread, the coarser flour is for roti.
The local millers sieve it in such a way that medium and finer are together, so the flour behaves differently.
And we leave the flour to rest for some time, also the addition of spices, salt, butter, curds, buttermik, ghee, milk (separately) can have a big effect on the roti / tortilla.
Look for makai roti (corn roti) recipes intended for foregners, you might get some details about the flour used, may not be pukka, but at least the ingredients will be available abroad.
I think the tortilla will need coarser than normal flour. If difficult, add some sooji / rawa, coarse ground wheat flour, 20 to 30 mesh.
See if you can make a corn paste, from the grains, that can be added to make the tortilla stiffer.
There is a Sindhi thick roti called 'dodha', which uses either corn or pearl millet flour, the flour, onions, herbs, salt and so on are mixed, and a 3 mm thick layer laid out on a slightly oily surface, it is patted by hand, not rolled. A plastic sheet can also be used for release.
To cook, it is cooked on the normal roti tawa, if it stays slightly wet, it tastes better, but putting it on a hot plate needs skill.
I am sure there is a Rajasthani version, describe it to your wife, or her parents.
Goes very well with mint / cilantro chutney.
One of the problems I have faced here is that the big plants pass the grains once through the mill, and selectively sieve it out, the finer flour is sold for naan and bread, the coarser flour is for roti.
The local millers sieve it in such a way that medium and finer are together, so the flour behaves differently.
And we leave the flour to rest for some time, also the addition of spices, salt, butter, curds, buttermik, ghee, milk (separately) can have a big effect on the roti / tortilla.
Look for makai roti (corn roti) recipes intended for foregners, you might get some details about the flour used, may not be pukka, but at least the ingredients will be available abroad.
I think the tortilla will need coarser than normal flour. If difficult, add some sooji / rawa, coarse ground wheat flour, 20 to 30 mesh.
See if you can make a corn paste, from the grains, that can be added to make the tortilla stiffer.
There is a Sindhi thick roti called 'dodha', which uses either corn or pearl millet flour, the flour, onions, herbs, salt and so on are mixed, and a 3 mm thick layer laid out on a slightly oily surface, it is patted by hand, not rolled. A plastic sheet can also be used for release.
To cook, it is cooked on the normal roti tawa, if it stays slightly wet, it tastes better, but putting it on a hot plate needs skill.
I am sure there is a Rajasthani version, describe it to your wife, or her parents.
Goes very well with mint / cilantro chutney.
There is a shop here selling to restaurants as well as retail customers, got a packet of 10 tortillas once, about 80 Rupees.
I kept the unused pieces in the fridge, they dried out and became crisp.
I think that is a clue that some fat, oil or buttermilk has to be added to the dough, so that it stays usable.
You can try rice flour added to the corn meal (that is the coarser version, may be more suitable than corn flour).
Anyway, you can experiment a bit, see what happens.
I kept the unused pieces in the fridge, they dried out and became crisp.
I think that is a clue that some fat, oil or buttermilk has to be added to the dough, so that it stays usable.
You can try rice flour added to the corn meal (that is the coarser version, may be more suitable than corn flour).
Anyway, you can experiment a bit, see what happens.
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Yes. Lomo, being the same thing as Lonza is a wonderful dish that I recommend more persons do.
When you compare the cost of making vs the cost of buying, it's the king. We buy the dressed pork loin for $6.60/kg. I started with 5.2 kg. You lose about 30% to curing and drying. I will end up with around 3.6 kg. It sells here for $5.00/100g. So you end up with $180 of awesome charcuterie that cost you $36 (including seasoning)
After three days outside I have let them in for good behaviour, for the final month. The are hanging from the pot rail on the ceiling.
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aka beet greens. Popular here especially if you grow you own Bill. Give them a high nitrogen soil and you will have plenty of green and lousy beets. Just the way I like it.
