We just pulled out all our daikon and watermelon radishes, this looks like a good way to put them up. One of our local farmers did ginger shoots (the ones they use for sushi ginger), a quick pickle with purple shiso came out great. These have never been available here before.
Last edited:
Oops. Forgot 2 ingrdients
IIRC it was:
1 litre water
1 litre white vinegar
50 gr coarse salt
10 gr white sugar
2 Tbsp chili flakes
Warm to about 200F, stir to dissolve. Place the veggies in your clean jars. Pour the brine over the veggies, add the lids. and put it into the 140F immersion tank. No need to sterilize, that's gonna happen over the next 3 hours. Make sure the containers are fully immersed.
IIRC it was:
1 litre water
1 litre white vinegar
50 gr coarse salt
10 gr white sugar
2 Tbsp chili flakes
Warm to about 200F, stir to dissolve. Place the veggies in your clean jars. Pour the brine over the veggies, add the lids. and put it into the 140F immersion tank. No need to sterilize, that's gonna happen over the next 3 hours. Make sure the containers are fully immersed.
Last edited:
Because I love my dog:
In order of amount:
Pork sirloin
Pork broth
Short grain brown rice
Doggie kibbles
Pork fat
Large pinch of salt
Sear the meat then into the InstaPot for 1.5 hours with water and salt.
Fry the slabs of fat
When the pork is done, use the water (now pork broth) to cook the rice
Use excess broth to soak the kibbles
Break it all up, mix and then coarse grind
Package, then vacuum seal and freeze.
I have to grind it or the little bugger will eat the meat and leave the rest. He's a lot like his daddy that way.
Yum yum, human food fit for a dog. No wait, dog food fit for a human.
In order of amount:
Pork sirloin
Pork broth
Short grain brown rice
Doggie kibbles
Pork fat
Large pinch of salt
Sear the meat then into the InstaPot for 1.5 hours with water and salt.
Fry the slabs of fat
When the pork is done, use the water (now pork broth) to cook the rice
Use excess broth to soak the kibbles
Break it all up, mix and then coarse grind
Package, then vacuum seal and freeze.
I have to grind it or the little bugger will eat the meat and leave the rest. He's a lot like his daddy that way.
Yum yum, human food fit for a dog. No wait, dog food fit for a human.
Attachments
There, ready for the freezer. Around 350 gr. each package (4 days worth) so I am good for a couple months. Happy doggie, happy Mommy, happy Daddy.
My little buddy is worth it. I know a lot of people will tell you their dog is the world's best but I can tell you without hesitation that mine actually is.
My little buddy is worth it. I know a lot of people will tell you their dog is the world's best but I can tell you without hesitation that mine actually is.
Attachments
Last edited:
I know a lot of people will tell you their dog is the world's best but I can tell you without hesitation that mine actually is.
My buddies are gone now but my kids still give me a hard time about cooking them some lamb steaks on the grill.
Is there a better way?
Also, I saw lamb leg sliced across to make steaks That was new to me. Looked like mini ham steaks.
Looks like I forgot to mention the leg I deboned and ground up. Seasoned with some of the regular characters, made into patties and onto the grill they went. Came out really well and there were enough to freeze some.
Also, I saw lamb leg sliced across to make steaks That was new to me. Looked like mini ham steaks.
Looks like I forgot to mention the leg I deboned and ground up. Seasoned with some of the regular characters, made into patties and onto the grill they went. Came out really well and there were enough to freeze some.
For lamb steaks I would use the grill, beef steaks either grill or cast iron pan seem to work.
I like to make kefta with the ground meat, lots of different Mediterranean versions to choose from.
K, this is what I was wondering about. Like so many meats:
After the kill, the grill is the thrill. No need for frills, come eat your fill.
Maybe you missed that, my buddies (Milo and Otis) were my dogs, my kids chided me on cooking for them like they were people.
In case SY is lurking:
The Secret Ingredient That Improves Meat Every Time - The New York Times
The Secret Ingredient That Improves Meat Every Time
You may love it. You may hate it. But a smear of mayonnaise before cooking makes beef, pork, chicken and fish better as if by magic. J. Kenji López-Alt explains.
For the past couple of years, I’ve been seeing a trend among the online community of sous-vide cooking enthusiasts: rubbing meat with mayonnaise before searing it. A parallel trend has also been hitting the grilled cheese forums (there’s a message board for everything), where folks are slathering their bread with mayonnaise before griddling, insisting that mayonnaise produces a golden-brown crust that’s superior to the one you get with butter.
At this point, I suspect that half of you are salivating subconsciously while the other half are quite consciously suppressing a gag reflex.
Even for mayo lovers like me, the image of smearing mayonnaise all over a piece of raw or semi-cooked meat is not the easiest sell. Not everyone likes mayo. It jiggles uncomfortably. It’s nearly pure fat. I get it.
But you should try it! I first let mayo get intimate with some sous-vide steaks a couple years ago. The steaks browned like a dream. Next I rubbed some mayo on my grilled cheese. It’s true: Mayo really does brown better than butter (though these days I use both).
The Secret Ingredient That Improves Meat Every Time - The New York Times
The Secret Ingredient That Improves Meat Every Time
You may love it. You may hate it. But a smear of mayonnaise before cooking makes beef, pork, chicken and fish better as if by magic. J. Kenji López-Alt explains.
For the past couple of years, I’ve been seeing a trend among the online community of sous-vide cooking enthusiasts: rubbing meat with mayonnaise before searing it. A parallel trend has also been hitting the grilled cheese forums (there’s a message board for everything), where folks are slathering their bread with mayonnaise before griddling, insisting that mayonnaise produces a golden-brown crust that’s superior to the one you get with butter.
At this point, I suspect that half of you are salivating subconsciously while the other half are quite consciously suppressing a gag reflex.
Even for mayo lovers like me, the image of smearing mayonnaise all over a piece of raw or semi-cooked meat is not the easiest sell. Not everyone likes mayo. It jiggles uncomfortably. It’s nearly pure fat. I get it.
But you should try it! I first let mayo get intimate with some sous-vide steaks a couple years ago. The steaks browned like a dream. Next I rubbed some mayo on my grilled cheese. It’s true: Mayo really does brown better than butter (though these days I use both).
