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.
Yes, our arugula is a bit bland in comparison, but it made a nice bed for burrata drizzled with a balsamic reduction.
Just had an Angus burger with roquefort and some thick sweet and smokey BBQ sauce. I love the combination of the salty chemically tang of the blue cheese with the sweet smokiness of the BBQ sauce.
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 🙂).
Not sure if it's a local thing or not but I fancy crab over lobster. In honour of your holiday we had Dungeness. We can't decide on boiling or frying so we do both. 🙂
Could be. We do have a good supply of lobster here and it is reasonably priced so there's no real reason other than preference. Mind you I'm not as fond of the crab tomalley so lobster wins in that regard.
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.
All the talk about fermentation made me curious so I cut up some red cabbage, salted it well, and I appear to have a jarful of sauerkraut on the way!
Thanks for the inspiration to try something new.
Thanks for the inspiration to try something new.
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/
After cutting up 6 heads of cabbage from my garden to make my last batch of kraut, I am ordering a Mandoline.
I now have one quart batch going (I ate the first one already) and two gallon batches fermenting. One gallon batch is without spices, the second has carroway and mustard seed.
I now have one quart batch going (I ate the first one already) and two gallon batches fermenting. One gallon batch is without spices, the second has carroway and mustard seed.
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.
I'm placing a saucer on top ot the cabbage and placing a pint jar full of water on top ot that.
I press it down every couple of days.
My kitchen runs 71F to 78F now days. Thekraut is good after a week, but improves until it is gone.
I press it down every couple of days.
My kitchen runs 71F to 78F now days. Thekraut is good after a week, but improves until it is gone.
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.
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.
