What did everyone cook today?
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I have about a half bottle of it that I picked up somewhere & have a little every now & then. I wonder if vodka might be a better substitute for the Ever Clear for you own. The recipe honestly looks better than the real thing.
calldoctoday It’s been a few years but I’ve made a great lemon cello with quality vodka. I follow the theory that I won’t cook with a wine that I wouldn’t enjoy drinking. I’ve had everclear on several occasions…not once would I say that I ‘enjoyed’ it. Lol. The best use I’ve had for it is for sanitization purposes on wine bottling lines and beer brewing equipment.
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calldoctoday It’s been a few years but I’ve made a great lemon cello with quality vodka. I follow the theory that I won’t cook with a wine that I wouldn’t enjoy drinking. I’ve had everclear on several occasions…not once would I say that I ‘enjoyed’ it. Lol. The best use I’ve had for it is for sanitization purposes on wine bottling lines and beer brewing equipment.
Joe Hell Joe, That makes good sense. I suggested it because of the more neutral taste, at least relative to Rum. I m going to have to try making some one day. I always made my own lemon zest & stored it, as well as various flavored vinegars. I suppose a little Limoncello would not hurt either.
How did all those premium sausages & Brats turn out?Dave
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Joe Hell Joe, That makes good sense. I suggested it because of the more neutral taste, at least relative to Rum. I m going to have to try making some one day. I always made my own lemon zest & stored it, as well as various flavored vinegars. I suppose a little Limoncello would not hurt either.
How did all those premium sausages & Brats turn out?Dave
calldoctoday The brats turned out great and we’re quite popular! On Thursday alone we sold an amount that equals what we used to sell in an entire week. It’s been tough to keep up with demand. Next week I’m paring with a winery to try my hand at a ‘mimosa’ themed breakfast sausage with their sparkling wine. It should be a fun one!
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calldoctoday The brats turned out great and we’re quite popular! On Thursday alone we sold an amount that equals what we used to sell in an entire week. It’s been tough to keep up with demand. Next week I’m paring with a winery to try my hand at a ‘mimosa’ themed breakfast sausage with their sparkling wine. It should be a fun one!
Joe Hell Whoo, you are all getting better by the week. I wish I could get a taste of that stuff down here.
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calldoctoday I had a bottle of bacardi on hand so I figured I would give it a whirl. It smells amazing after 24 hrs.
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calldoctoday I had a bottle of bacardi on hand so I figured I would give it a whirl. It smells amazing after 24 hrs.
Brian Schneider &, a whirl it was. I am sure it will be good & maybe the rum enhanced with the Lemon will even balance out the sweetness. Let us know how it tastes.
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Brian Schneider &, a whirl it was. I am sure it will be good & maybe the rum enhanced with the Lemon will even balance out the sweetness. Let us know how it tastes.
calldoctoday will do
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Tex_77 Oh my god those look awesome!!! skibumben Great looking pizza, macsinsac I’d say it looked like it came out great and Brian Schneider I had a very visceral reaction to the second picture with the finished steaks, y mouth filled with saliva right away!
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This post is deleted!
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Also, so far today I have had 4 of my wife’s cookies, 2 chicken, cheese, guacamole and sriracha chili sauce burritos, about 3 servings of brazil nuts and an extra large top ramen…needless to say I haven’t really been watching my calories today!
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calldoctoday I had a bottle of bacardi on hand so I figured I would give it a whirl. It smells amazing after 24 hrs.
Brian Schneider I like to stack as much fresh pineapple that I can in a half gallon canning jar and top it off with white rum for a few weeks in a cool, dark space. It’s delicious and the pineapple packs a serious punch!
Better Living Through BBQ!
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Brian Schneider I like to stack as much fresh pineapple that I can in a half gallon canning jar and top it off with white rum for a few weeks in a cool, dark space. It’s delicious and the pineapple packs a serious punch!
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Brian Schneider I like to stack as much fresh pineapple that I can in a half gallon canning jar and top it off with white rum for a few weeks in a cool, dark space. It’s delicious and the pineapple packs a serious punch!
Joe Hell Now that sounds really intriguing & interesting. That is another one that I will have to try. How about Pineapples & Mangoes, maybe even a little Cocoanut. That might be a little over the top though, too much! You have definitely got me thinking. Now it is really going to be hard to get this work done. It is all your fault!
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Also, so far today I have had 4 of my wife’s cookies, 2 chicken, cheese, guacamole and sriracha chili sauce burritos, about 3 servings of brazil nuts and an extra large top ramen…needless to say I haven’t really been watching my calories today!
Jonathon Just two egg & sausage burritos, one with Mango Salsa & the other with Salsa Verde. That was breakfast. Then my wife brought me a serving (she can get stingy sometimes) of mixed nuts up here to snack on.
You would think I am skinnier than a string bean, but instead I am fatter than a show dog! -
Joe Hell Now that sounds really intriguing & interesting. That is another one that I will have to try. How about Pineapples & Mangoes, maybe even a little Cocoanut. That might be a little over the top though, too much! You have definitely got me thinking. Now it is really going to be hard to get this work done. It is all your fault!
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calldoctoday Pineapple Mango should work well. The sky is the limit on fruit infusions! I just made a fermented habanero pineapple and mango salsa that is amazing.
Joe Hell I was thinking that exact same thing, but figured maybe I better leave the Habanero out being a little too much of a good thing. Maybe not though, because it sounds really good!
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Just did some reconstructed jerky using the Colorado jerky mix in a one pound test batch. Great flavor and easy to do in the PK100.
Parksider That is some nice looking Jerky Gun Jerky. Makes me want to put this work aside & go crank up the grinder & the jerky gun. Gotta be tough, gotta make some sort of a living! Stop! My mouth is watering. I can taste it.
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Did some ribs this weekend.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Nice looking Ribs Tex. If they taste half as good as they look, they will be good. I like your finishing pans. I used to have some like that, but then went to the aluminum steaming pans, especially as they could fit a big brisket or a few Butts in a big one. Now I wonder if I would have been better off finding some more of those cafeteria style stainless pans.
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