What did everyone cook today?
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I like that Pear Pie Idea. Pears work great as an Apple substitute with a nice soft delicate texture & taste.
calldoctoday One of my family’s favorite is Pear Crepes topped with whipped cream and sprinkled with a bit of brown sugar and cinnamon
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Ay, Ay, Ay, Pear Crepes sounds wonderful. My Mother used to make the most delicious crepes when I was a kid & she made them perfectly, with no fancy machines. I don’t recall any pear, although she may have used them at times as the flavor does come to mind. We have tried to make them as well, but could never even come close to matching hers.
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Rib eyes and Country pork ribs.
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Did some ribeyes for supper lasg night.
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Ay, Ay, Ay, Pear Crepes sounds wonderful. My Mother used to make the most delicious crepes when I was a kid & she made them perfectly, with no fancy machines. I don’t recall any pear, although she may have used them at times as the flavor does come to mind. We have tried to make them as well, but could never even come close to matching hers.
calldoctoday Do you need a recipe for sweet, breakfast crepes?
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In the pantheon of bad ideas by me, this may very well sit atop all others, certainly above all other food or drink based drinks (not decisions I made while drunk as I made MANY MANY worse decisions than this during drinking). Thought process was that it might add a little heat and smokiness to a sweet margarita. It turned out to be a bitter, undrinkable concoction that could gag a maggot!
Jonathon not quite sure what it is that you did. It looks like some vacuum packed jalapeno and tequila.
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zbigjeff That looks so good and so professionally truss, better than any sous chef I ever had assisting me. What did you stuff it with. The old Italian traditionally stuffed it with liver and fennel, not my choice.
Chef Well, kinda old Italian. Here’s the list:
Sweet Desert Wine- Vin Santo: 4.75 ozs
Ground Pork: 11.9 ozs
Panko: 4.8 ounces
Pine Nuts Toasted : 4.8 ozs
Yellow Raisins: 4.8 ozs (Soaked in wine)
Garlic: 8 cloves
Onions Diced: 3 onions
Sage Dried: 1.35 Tbls
Parsely Dried: 1.35 Tbls
Rosemary Dried: 1.35 Tbls
Olive Oil: 3 Tbls
Pork Belly: 5.2 lbs (Butterflied)
Pork Loing: 3.7 lbs (Butterflied) -
zbigjeff That looks so good and so professionally truss, better than any sous chef I ever had assisting me. What did you stuff it with. The old Italian traditionally stuffed it with liver and fennel, not my choice.
Chef BTW: Thanks for the truss job comment. After I learned how to do some years ago, it’s fairly easy. Was forced to do this one without assistance and in the end, took me about 3 mins after I finished the first two rows. But, handling a 13 lb beast full of stuffing was challenging.
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Chef Well, kinda old Italian. Here’s the list:
Sweet Desert Wine- Vin Santo: 4.75 ozs
Ground Pork: 11.9 ozs
Panko: 4.8 ounces
Pine Nuts Toasted : 4.8 ozs
Yellow Raisins: 4.8 ozs (Soaked in wine)
Garlic: 8 cloves
Onions Diced: 3 onions
Sage Dried: 1.35 Tbls
Parsely Dried: 1.35 Tbls
Rosemary Dried: 1.35 Tbls
Olive Oil: 3 Tbls
Pork Belly: 5.2 lbs (Butterflied)
Pork Loing: 3.7 lbs (Butterflied)zbigjeff Sounds similar to mine. I use cran raisins and add ground fennel and oregano and seasoned bread crumb rather than panko. would you post this in the user recipe category? I think many will want to try this.
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Yeah, I am not sure how the heat and sweet would go together.
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Tex_77 It has been so hot here that my mind has liquified & I have forgotten the bacon & just been eating cold mater & mayonnaise sandwiches.
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Yeah, I am not sure how the heat and sweet would go together.
lkrfletcher It goes together wonderfully, just right.
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Tex_77 It has been so hot here that my mind has liquified & I have forgotten the bacon & just been eating cold mater & mayonnaise sandwiches.
calldoctoday nothing wrong with that!
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zbigjeff Sounds similar to mine. I use cran raisins and add ground fennel and oregano and seasoned bread crumb rather than panko. would you post this in the user recipe category? I think many will want to try this.
Chef Reposted this in User Recipes. Thanks for the interest. Have another great day in the foodlab.
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Chef I added lime rinds (6 for a bottle) then agave nectar with lime juice. I think the Habanero Lime salt didn’t help! I took a shot of the Tequila by itself and it wasn’t good either, very bitter.
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Judging by the picture you showed - You have pith on your lime rinds. The white part has to be removed, otherwise you get a really bitter taste. This goes for any kind of fruit you use…Lemon, orange, grapefruit… Must take a small carving knife and get that off to get a real lime taste.
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Chef I added lime rinds (6 for a bottle) then agave nectar with lime juice. I think the Habanero Lime salt didn’t help! I took a shot of the Tequila by itself and it wasn’t good either, very bitter.
Jonathon Are you sure it wasn’t just the tequila?
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Yes, the pulp is more bitter too.
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calldoctoday Yeah, I ugh sampled the Tequilla first! lkrfletcher I wanted to use a grater on the rind but the post I was looking at did it just like I did! Should have known, I won’t say who it was but at least I know not to trust them from now on!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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calldoctoday Yeah, I ugh sampled the Tequilla first! lkrfletcher I wanted to use a grater on the rind but the post I was looking at did it just like I did! Should have known, I won’t say who it was but at least I know not to trust them from now on!
Jonathon . When I did the lemon vodka I used a potato peeler. Just pulled it toward my thumb. Worked great and almost zero pith to remove. Fresh fruit will also peel much better. I always use organic too.
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