I bet. There was a fellow in the back country who converted a biffy into a small smokehouse. He used totell people who were enjoying some of his smoked trout that he didn't need to buy wood chips as the outhouse hadn't been used for quite some time and the 'fuel' was nice and dry.
Truth be told (maybe), he said picked up and relocated the hut. He said it was easier than filling the hole. Makes for a good campfire story either way.
I like it served like that. When it doesn't end up all over the floor it's a nice treat.
If you happen to make your own, I learned a trick. Maybe I'm just late to the party here but...
I'm not sure what makes it Greek yogurt other than it's thick. I don't have a good means of draining the excess moisture so what I do is put the finished yogurt in the fridge and chill it. I then scoop out a little from the center. Over the next couple of days I spoon out the liquid maybe 5 or 6 times per day. Then you have thick yogurt and no messy cloth to wash. You also have the liquid for the starter needed for the next patch. You see the sides of the pot where the yogurt is shrinking away as it loses moisture. That's after one day. Tomorrow I will put it into containers.
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Not sure how much green onion aka scallions you all eat but here we eat a lot. I mean a lot. Instead of buying seed onions, when cutting the regular yellow onions, we leave about 2-3cm on the root end. Leave them on the counter for a day to dry, then soak the roots for one day and plant. Cover with about 1-2 cm soil and water well. If it's cold out, they grow inside, otherwise any sunny location works. High nitrogen soil is good, as you're not trying to get bulbs. We just trim off the individual stalks as they grow. Take a few weeks for them to start producing so we have them on the go all the time.
And yes, our planters are the styro containers that seafood is packed in for transport.
And yes, our planters are the styro containers that seafood is packed in for transport.
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Today was gelfite fish day.
https://www.epicurious.com/recipes/food/views/classic-gefilte-fish-40014
(No sugar or beets version.)
Low in calories and by itself low in taste!
Eaten with the hottest ground horseradish you have.
https://www.epicurious.com/recipes/food/views/classic-gefilte-fish-40014
(No sugar or beets version.)
Low in calories and by itself low in taste!
Eaten with the hottest ground horseradish you have.
ein zissen Pesach to all.
with regards to horseradish, my uncle was a doc in what is known as "Slavic village" in Cleveland. He, long deceased, had a patient who ground her own horseradish resulting in serious burns to her hands, arm and face!
I used home brewed horseradish for a battery science experiment in grade school.
with regards to horseradish, my uncle was a doc in what is known as "Slavic village" in Cleveland. He, long deceased, had a patient who ground her own horseradish resulting in serious burns to her hands, arm and face!
I used home brewed horseradish for a battery science experiment in grade school.
At the Orleans Casino in Vegas they have (had?) a restaurant called The Prime Rib Loft.
The first time we went there we were asked if we wanted raw or creamy horseradish. I opted for the raw...
When I first tried it, I almost lost it. I had a mouth full of food, in a public restaurant, so I couldn't just spit it out. With my tongue I held the meat against the roof of my mouth while I tried to breath around it... my wife and kids said I went beet red and thought I was having a heart attack.
Anyhow... we've gone back there a few times back over the years. I strongly suggest that you choose the creamed horseradish as I do.
You have been warned.
The first time we went there we were asked if we wanted raw or creamy horseradish. I opted for the raw...
When I first tried it, I almost lost it. I had a mouth full of food, in a public restaurant, so I couldn't just spit it out. With my tongue I held the meat against the roof of my mouth while I tried to breath around it... my wife and kids said I went beet red and thought I was having a heart attack.
Anyhow... we've gone back there a few times back over the years. I strongly suggest that you choose the creamed horseradish as I do.
You have been warned.
Tonight was pizza night with the leftover dough.
Mine was back bacon
Asparagus
Mushroom
Yellow onion
Black Olive
and topped with fresh tomato
I'm not too sure what the Mrs. made but hers is thicker than mine and includes julienne sweet potato on top.
Mine was back bacon
Asparagus
Mushroom
Yellow onion
Black Olive
and topped with fresh tomato
I'm not too sure what the Mrs. made but hers is thicker than mine and includes julienne sweet potato on top.
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My daughter, the chef, is into a health food habit.
She's been making food that looks like SSh!!t.. kid you not... But it's good tasting, according to her.
She made something the other day with beans, greens, veggies, natto, some Korean black sauce and sardines. I named it "bear eats and pukes natto"....
She told me that if she opens her own restaurant she'll call that bowl "bear ***** in the woods -with sardines-.
Tonight she make some concoction with veggies and chinese black bean sauce... it looked like S$$$t but it was tasty with shirataki noodles and korean chili oil. To save it I made a nice basmati and chicken rice and a simple mediterranean salad. With a good Rioja.,
Fusion food can be hard. Japanese and Catalan food is good for the eyes... Korean is very different.
She's been making food that looks like SSh!!t.. kid you not... But it's good tasting, according to her.
She made something the other day with beans, greens, veggies, natto, some Korean black sauce and sardines. I named it "bear eats and pukes natto"....
She told me that if she opens her own restaurant she'll call that bowl "bear ***** in the woods -with sardines-.
Tonight she make some concoction with veggies and chinese black bean sauce... it looked like S$$$t but it was tasty with shirataki noodles and korean chili oil. To save it I made a nice basmati and chicken rice and a simple mediterranean salad. With a good Rioja.,
Fusion food can be hard. Japanese and Catalan food is good for the eyes... Korean is very different.
How many times have I had to say 'Honey, just try it'
Plating can be integral to the experience but sometimes you have to...
'I held my nose, I closed my eyes, I took a bite.'
131? How about 129F instead?
24 hours sounds a bit too long for my taste for such a cut. At most, I'd go 8 hours at 129F and then finish it on a very hot BBQ grill.
Nice looking veggies at the story, BTW. I tend to buy those BIG carrots they have at the Asian supermarkets and the green onions look very nice ( I know, I know, you grow your own, we do too. ).
Your lonzino ( lomo ) hmmmmmmm..... I'm getting hungry.
24 hours sounds a bit too long for my taste for such a cut. At most, I'd go 8 hours at 129F and then finish it on a very hot BBQ grill.
Nice looking veggies at the story, BTW. I tend to buy those BIG carrots they have at the Asian supermarkets and the green onions look very nice ( I know, I know, you grow your own, we do too. ).
Your lonzino ( lomo ) hmmmmmmm..... I'm getting hungry.
Since the roasts were only a little over 1 kg ea., I stopped them at 18 hours. The seasoning was a simple BBQ salt, garlic and black pepper.
The colour in the photo is a little off. They aren't as rare as they look but still rare enough to disgust the Mrs.
Sliced thin on her bread with a nice mustard is a real treat.
129º? Okay but I use a cooler for my tank so my 131º might actually be cooler than your 129º as the insulated container might not trigger the element as much as if you use a metal pot or uninsulated container. I didn't bother finishing as this is for sandwiches primarily and I'm not one to open the bun and check.
The colour in the photo is a little off. They aren't as rare as they look but still rare enough to disgust the Mrs.
Sliced thin on her bread with a nice mustard is a real treat.
129º? Okay but I use a cooler for my tank so my 131º might actually be cooler than your 129º as the insulated container might not trigger the element as much as if you use a metal pot or uninsulated container. I didn't bother finishing as this is for sandwiches primarily and I'm not one to open the bun and check.
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I use one of these... fully insulated... very accurate.
https://www.amazon.com/Sous-Vide-Supreme-Water-SVS10LS/dp/B003AYZIB4
I think mine is a bigger size... but you get the idea.
tsk, tsk... you didn't "finish" them. You went 18 hours and didn't "finish" them. Ay... what next? Yellow mustard?
BTW, I made chili con carne... yep.... pinto beans from a can... but a nice combo of chiles, garlic and cumin... two fresh tomatoes only... a touch of spanish sweet paprika.. AND... a can of IPA. I'm finding out the IPA is important! That and the Costco ground sirloin.
https://www.amazon.com/Sous-Vide-Supreme-Water-SVS10LS/dp/B003AYZIB4
I think mine is a bigger size... but you get the idea.
tsk, tsk... you didn't "finish" them. You went 18 hours and didn't "finish" them. Ay... what next? Yellow mustard?
BTW, I made chili con carne... yep.... pinto beans from a can... but a nice combo of chiles, garlic and cumin... two fresh tomatoes only... a touch of spanish sweet paprika.. AND... a can of IPA. I'm finding out the IPA is important! That and the Costco ground sirloin.
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Ay!
I don't put yellow mustard on my beef.
But I grind my own coffee beans.
Yes, the immersion cooker works very well. It's easy to use (!!) and not obvious when it's working. Looks like a cousin from our stainless steel drip coffee maker. I will often pop beef ribs into it for 48 hours at 140F.... or try sea bass at 115F for 20 minutes. Or.. butterflied whole chicken at 165F for 4 hours.
Beans in a can... yep... we got lots of beans... garbanzos, black, pinto, white, persian, munchetas, lima, you name it. And there's nothing wrong, actually a lot of good, into using a can of good beer into your chili... if you're concerned... just buy more beer! One for you, five for me...
I guess I should not mention my wife's favorite... pour into a microwave safe dish, add butter, nuke for 5 minutes... and voila!
Excellent too when tossed into a pot of freshly made basmati rice.. they cook very fast in the hot rice..
I don't put yellow mustard on my beef.
But I grind my own coffee beans.
Yes, the immersion cooker works very well. It's easy to use (!!) and not obvious when it's working. Looks like a cousin from our stainless steel drip coffee maker. I will often pop beef ribs into it for 48 hours at 140F.... or try sea bass at 115F for 20 minutes. Or.. butterflied whole chicken at 165F for 4 hours.
Beans in a can... yep... we got lots of beans... garbanzos, black, pinto, white, persian, munchetas, lima, you name it. And there's nothing wrong, actually a lot of good, into using a can of good beer into your chili... if you're concerned... just buy more beer! One for you, five for me...
I guess I should not mention my wife's favorite... pour into a microwave safe dish, add butter, nuke for 5 minutes... and voila!
Excellent too when tossed into a pot of freshly made basmati rice.. they cook very fast in the hot rice..
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