What did everyone cook today?
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YooperDog Born in Butte. they are a staple there. No rutabaga or turnip, don’t like them. Potato, grated carrot , meat and spices. There’s 5 white things I don’t eat, rutabaga, turnip, cauliflower, tofu, hominy,
Steven Winscot Aw, no hommed Corn?
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Steven Winscot Aw, no hommed Corn?
calldoctoday Only if it’s made into Corn nuts.
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calldoctoday A few more pounds and I’m done until Hunting season.
Steven Winscot Well, if you just happen to mess up & go over a bit, send some down this way!
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Here ya go, just $260, totally reasonable! https://www.waltonsinc.com/poly-jerky-sheet-fine Maybe we need to look into carrying a retail amount of this?
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Biscuits n Gravy w\Patty sausage for breakfast, Pizza for dinner!
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Steven Winscot Those look amazing. I’m smoking two birds tomorrow. I hope they look at least half as good as those two.
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Steven Winscot Looks pretty darn good.
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I did a baked in foil salmon fillet with with a cauliflower risotto side dish. Let me say that there is no way to make cauliflower taste like risotto. It was okay, but risotto it was not. Getting ready to start week three of my wife’s/our new eating program.
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I did a baked in foil salmon fillet with with a cauliflower risotto side dish. Let me say that there is no way to make cauliflower taste like risotto. It was okay, but risotto it was not. Getting ready to start week three of my wife’s/our new eating program.
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Steven Winscot Those look amazing. I’m smoking two birds tomorrow. I hope they look at least half as good as those two.
Jonesy Don’t forget to post a pic.
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Steven Winscot Looks pretty darn good.
YooperDog Thanks!
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Steven Winscot Those look amazing. I’m smoking two birds tomorrow. I hope they look at least half as good as those two.
Jonesy Thanks, Back in the day some of my smoked birds made it to Washington DC in gift boxes. If you are wanting to get the Jeweled look use Waltons Poly Netting, spin it until it’s tight and knot it as close to the bird as possible.
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Steven Winscot Looks pretty darn good.
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Steven Winscot Those look amazing. I’m smoking two birds tomorrow. I hope they look at least half as good as those two.
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YooperDog Yea, I’ve been working on getting the riced cauliflower to look like it resides in a sauce without making it unhealthy. Haven’t cracked to code either.
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Joe Hell yeah, I cooked it down to ‘absorb’ the moisture. Texture and flavor was all off, trying to keep it Keto, don’t think I will try it that way again.
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Joe Hell YooperDog Riced Cauliflower being too wet: I’ve “toasted” it like vermicelli before adding other items like chicken stock to obtain a risotto type consistency. “Toasting” gets it closer to a good mouth feel. But, maybe, I didn’t “toast” it long enough. We will crack the “code”. Note: I’ve discovered that you can get the consistency of rice with a short saute. Too long and it will get mushy. There’s a fine line. Cauliflower does not “absorb” liquid anything like rice. Adding in herbs, ginger and garlic only coats the product for a better taste profile. In addition, storing leftovers of it will only make it nasty soft and will start to have that “smell”. So, only making what you will eat is the key here.
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