The food thread

[boswald]

Ah yes, the poor man's sealer. I do it for many things. The other manual way is of course to submerge the bag in water to force the air out. Good for short term things like sous vide.

How we used to keep the weed fresh and properly humidified.

 

[Cal Weldon]

Beef dip is good after weed.

 

[Cal Weldon]

So is Lonzino. It turned out sweeter and less salty than expected.
Way too easy to eat. Way too easy.
The other two with the fat cap still attached are currently getting cold smoked. Two more hours in the mesquite chamber and then two weeks on the drying rack like this guy here.

 

[Cal Weldon]

No mater where you cook, I will find you.

 

[Cal Weldon]

Even if it means hitting the wrong button when taking pics.

 

[tonyEE]

Beef dip is good after weed.

Huh? I thought that was supposed to be potato chips and Tab...

Now you know how long it's been...

 

[tonyEE]

Even if it means hitting the wrong button when taking pics.

That picture sure looks Canadian...

Meanwhile.. in El Sur De Alta California.. thinking about how it seems like most Mexican food involves a variation on a tortilla...

 

[mountainman bob]

Put in another raised bed today and filled it full of mushroom compost, used railroad ties this time……hardware store had a sale on them $25 each. Cant buy a 8x8x8’ pressure treated for twice that!

Brussel sprouts planted in December are about to come in.……thats them in the middle on other side of grape arbor 😎

 

[tonyEE]

Yikes... in my neighborhood, that much land would cost $$$$$$$

Heck, I even built a second story deck ( 600 square feet ) to hold either the pool ( 10 foot x 32 inch above ground jobbie) or the tomatoes in large pots.

 

[mountainman bob]

And here I am thinking 3 acres is kinda cramped! 😛

 

[Cal Weldon]

And here’s me thinking I’m glad I have a balcony on either side of the townhouse.

Nice job on the planter Bob. Good price too.

 

[boswald]

My wife would call a bed like that a snake condo!

 

[Cal Weldon]

Sometimes you have to make your tomato juice with the entire galaxy in mind.

 

[Cal Weldon]

Here is one of the two Lonzinos with the fat cap left on. These are the ones that were cold smoked and will now sit for another couple weeks on a rack.

 

[Cal Weldon]

Speaking of pork, you guys know I can't get enough of the stuff, I found a picnic in the freezer at the other place and decided it was time for some pulled pork.

We had a bun last night with out dinner.

I got extra smooches. The way to a woman's heart is through her stomach.

 

[Cal Weldon]

Now, what to do with these guys?

 

[Cal Weldon]

Simple cooking.

I call it soulful cooking.
Looks great.

 

[tonyEE]

I made spaghetti with grilled salmon and a nice green bean/radish/cucumber/carrot salad.

Use reggiano parmesan.. and.. hmm.. and.... hmm.... the rest of a Ragu jar that I found at the back of the fridge.

( That gallon ziplock freezer bag with 2/3rd full of cooked spaghetti, add Ragu, sort of close it, microwave at 40% for five minutes... toss, repeat. Pour or very large plate, add lots of cheese on top... Bingo... ) (*)

Did drink an awesome IPA.

(*) We normally cook the whole pound of pasta at a time, then we can make it into two or three meals.

EDIT: I got the SissyFIT amp hooked up and warming up. ;-D

 

[Cal Weldon]

Couldn't wait another day.
This one came out really, really good.
Great balance of salty, sweet, smoky and creamy. Onion, garlic and whatever else I put in there sets it off nice.
Very happy right now.

The camera doesn't do the iridescence any justice.

 

[tonyEE]

Can you ship to the US? 😉 It looks awesome.

You know, I got to make it now,.... the Spanish version, lomo, is trimmed of fat and they somehow make it more round. I'd take a picture but we don't have any.... hmmm....