Very close.
Yellowfin
Cubed Roman tomatoes
Garlic
Caraway seed
Ancho chili
Hot sauce
Dill
Lime juice
Oregano
Balsamic
Heels of walnut oil, sesame oil, olive oil
Yellow onions
Capers.
Japanese soy sauce
Ground almond
Grated Reggiano Parmegiano
Oh-and romaine.
Yellowfin
Cubed Roman tomatoes
Garlic
Caraway seed
Ancho chili
Hot sauce
Dill
Lime juice
Oregano
Balsamic
Heels of walnut oil, sesame oil, olive oil
Yellow onions
Capers.
Japanese soy sauce
Ground almond
Grated Reggiano Parmegiano
Oh-and romaine.
Last edited:
New batch of hot sauce ready
This is 50/50 reconstituted arbol and fresh habanero and a spot of a couple other peppers for flavor. The brine is distilled water + pepper water and sea salt to make 4%. Other things in the mix are onions, pineapple and garlic. A leaf of cabbage on the top with a weight to hold it all down. This was fermented at room temp for 3 weeks in quart jars with air locks. After fermenting most of the brine is poured off then the mix minus cabbage is hit with an immersion blender right in quart jars it was fermented in. The blended mix is strained through a fine mesh strainer and saved. 4 quarts with a 1” airspace yield 1 quart + three 5 oz woozy bottles of sauce.
Right after blending it is pretty darn good, first you get a mix of sweet and tangy on the tongue then a nice burn.
When you don’t heat it up after fermenting it keeps working even in the refrigerator but slows way down. I usually burp the sealed bottles and jars for the first couple of days after it is refrigerated. After that it calms down enough that normal usage is enough opening of the bottles to keep them from blowing their lids off. The longer it sits, the less sweet and more complex the flavor gets. I like to leave it alive even though I can get a better yield by cooking it after fermenting. It is fun to track the changes over the weeks and supposedly the live version is better for you.
This is 50/50 reconstituted arbol and fresh habanero and a spot of a couple other peppers for flavor. The brine is distilled water + pepper water and sea salt to make 4%. Other things in the mix are onions, pineapple and garlic. A leaf of cabbage on the top with a weight to hold it all down. This was fermented at room temp for 3 weeks in quart jars with air locks. After fermenting most of the brine is poured off then the mix minus cabbage is hit with an immersion blender right in quart jars it was fermented in. The blended mix is strained through a fine mesh strainer and saved. 4 quarts with a 1” airspace yield 1 quart + three 5 oz woozy bottles of sauce.
Right after blending it is pretty darn good, first you get a mix of sweet and tangy on the tongue then a nice burn.
When you don’t heat it up after fermenting it keeps working even in the refrigerator but slows way down. I usually burp the sealed bottles and jars for the first couple of days after it is refrigerated. After that it calms down enough that normal usage is enough opening of the bottles to keep them from blowing their lids off. The longer it sits, the less sweet and more complex the flavor gets. I like to leave it alive even though I can get a better yield by cooking it after fermenting. It is fun to track the changes over the weeks and supposedly the live version is better for you.
For the longest time it was my responsibility to do the cooking in our household. My wife was always very appreciative, but left me to it since she didn’t do much cooking before we got married.
Things have changed in recent years, I kind of burnt out in the kitchen and she has taken more of an interest.
She must have quietly been taking notes.
Tonight she blew me away with this simple meal of braised short ribs, mashed potatoes and ratatouille.
Things have changed in recent years, I kind of burnt out in the kitchen and she has taken more of an interest.
She must have quietly been taking notes.
Tonight she blew me away with this simple meal of braised short ribs, mashed potatoes and ratatouille.
Yum! That looks excellent.
Yeah... all of those years, my wife worked and so I did most of the cooking,.
Now that she retired and I keep working she keeps surprising me.
However, tonight, I'm making a Moroccan style braised chicken... ;-)
Yeah... all of those years, my wife worked and so I did most of the cooking,.
Now that she retired and I keep working she keeps surprising me.
However, tonight, I'm making a Moroccan style braised chicken... ;-)
One of my great clients had a house on Cape Cod. His wife was a teacher in NJ.
At the end of the summer his wife would leave after Labor Day to return to teaching. He would stay up on the Cape until Thanksgiving and attend church dinners for sustenance. As a kind of "randy" older guy (he was in his early 80's), he would engage the widows in conversation. A phrase which seemed to work for him: "My wife left me..."
Sounds like a good one.
This will be the first year in decades that I won't be making a batch.
Any pics of yours?
Saw cod in the Whole Foods.
Salt and pepper the cod. Melt a tablespoon of butter in a 12" fry pan, when it bubbles add the cod, baste with the butter and place in a 375F oven for 12 minutes.
Prepare a mixture of olives, capers, cherry tomatoes, lemon zest, ginger and some lemon juice while the cod bakes.
Remove the cod from oven and plate. Put two tablespoons of butter back in the pan and sizzle it. Add tomato mix and cook for a minute or so until the tomatoes burst. Pour over the fish.
Salt and pepper the cod. Melt a tablespoon of butter in a 12" fry pan, when it bubbles add the cod, baste with the butter and place in a 375F oven for 12 minutes.
Prepare a mixture of olives, capers, cherry tomatoes, lemon zest, ginger and some lemon juice while the cod bakes.
Remove the cod from oven and plate. Put two tablespoons of butter back in the pan and sizzle it. Add tomato mix and cook for a minute or so until the tomatoes burst. Pour over the fish.
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Top round was on sale at my local food store so I bought 6.5#. Sliced 1/8" thick and first marinade of salt, mushroom soy, Worchestershire, garlic, honey and water. I smoked this in my pellet smoker and got 2# of jerkey.
I add a chopped Scotch Bonnet habanero to the remaining mix and let is set over night, then smoked it. Tasty, nut no heat.
I add a chopped Scotch Bonnet habanero to the remaining mix and let is set over night, then smoked it. Tasty, nut no heat.
I'm guessing there are some Sous Vide enthusiasts around here...
I've been SV curious for a while now and just noticed that Monoprice has their 800W unit marked down to 50 bucks. Yay, Nay, or any other input?
I've been SV curious for a while now and just noticed that Monoprice has their 800W unit marked down to 50 bucks. Yay, Nay, or any other input?
We cook sous vide at least twice a week, but using another brand of circulator "wand" instead of Monoprice. Ours is also 800W. Thumbs up on SV, no opinion on that specific unit.
Thanks Mark. I think I'll go ahead and grab it. An adjustable temp water bath will come in handy in the shop from time to time too
Semantics...
In my mother tongue, Sindhi, and Hindi,i among others, the words are:
'Khushboo', happy + smell meaning good smell, or aroma, among other possible words.
'Badboo', bad + smell, meaning stinky, or a bad smell.
The word 'boo' means simply smell, can be used to describe the smell of fried spices, or mutton after cooking, for example.
Mind you, for some Swiss farmers damp cow manure, ammonia laden, is the essence of life.
To each his own...
In my mother tongue, Sindhi, and Hindi,i among others, the words are:
'Khushboo', happy + smell meaning good smell, or aroma, among other possible words.
'Badboo', bad + smell, meaning stinky, or a bad smell.
The word 'boo' means simply smell, can be used to describe the smell of fried spices, or mutton after cooking, for example.
Mind you, for some Swiss farmers damp cow manure, ammonia laden, is the essence of life.
To each his own...