What did everyone cook today?

[zbigjeff]

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.

[Chef]

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.

[lkrfletcher]

Yeah, I am not sure how the heat and sweet would go together.

[calldoctoday]

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]

lkrfletcher It goes together wonderfully, just right.

[Tex_77]

calldoctoday nothing wrong with that!

[zbigjeff]

Chef Reposted this in User Recipes. Thanks for the interest. Have another great day in the foodlab.

[Jonathon]

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.

[lkrfletcher]

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.

[calldoctoday]

Jonathon Are you sure it wasn’t just the tequila?

[calldoctoday]

Yes, the pulp is more bitter too.

[Jonathon]

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!

[lkrfletcher]

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.

[Chef]

Jonathon calldoctoday they make graters for zesting citrus Just a few bucks. they work well and very easy to control not getting any “white” mixed in. Just search under lemon zester. $8.00 gets you a great one. I like the metal file looking type.

[calldoctoday]

Chef Yes, I have had a few of those for many years. They are very handy. When I am in the right mood, I even make up some Zest with them & dehydrate it & keep it in a spice jar for times when I am moving quick. It seems to work very well. I use them for Lemon, Lime, & Orange Zest.

[Chef]

calldoctoday I’ve never tried to dehydrate them, but that’s a great idea. I will try it. Thanks

[calldoctoday]

Chef yes, I zest em with the little grater, just taking the colorful part of the fruit & no pulp. Then I dry that out & store it in a glass spice bottle. It works well when either I am in a hurry or just do not have any fresh fruit available. I cannot say though, surprisingly that it necessarily intensifies the flavor though as I thought it would, but I just cannot say for certain.

[Tex_77]

I made some Sweet Chipotle Jerky this weekend.

[Jonathon]

Tex_77 Well?! How did it go, did you add extr water and sugar and did the tumbler help pick up?

[Tex_77]

Jonathon I did not add extra sugar but i did add 8 oz of water. This was about a 4# batch. How much sugar and water need added per pound?