What did everyone cook today?
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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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JoeB its a Sam’s club purchase from years ago. I believe it was branded as a “Emeril” fryer (the chef). I put it on the stove so its directly underneath the kitchen vent, which works out well. Yes its fairly low maintenance. After the oil cools, you turn the knob on the front and the oil self stores in the bottom of the unit. The frying pot removes and can be placed in the dishwasher, although I hand wash. Its the first plug in I’ve owned, and we don’t fry allot, but I’m glad I bought it.
GWG8541 Thanks for the info… Think I’ll pass on that one
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Jonesy Beautiful! Love that smoker, you have got a real winner there.
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Jonesy looks like you have some good table fare there.
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This recipe passed down 8 decades that i know of… This is the way it was given to me by a Great Aunt 60yrs ago. . . . . Joe
JoeB Passed it on to 3 Polak buds and it got them talking about stuff they ate while growing up and bingo. You hit a hot spot on their radar. Two are making it this weekend. Nostalgia hits a home run. They attacked me nicely saying: Where does a Slovenian find out about our heritage recipes? I just told them that I know some Polaks on the Walton site. We all thought it was great. We shall see what the outcome is shortly.
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JoeB Passed it on to 3 Polak buds and it got them talking about stuff they ate while growing up and bingo. You hit a hot spot on their radar. Two are making it this weekend. Nostalgia hits a home run. They attacked me nicely saying: Where does a Slovenian find out about our heritage recipes? I just told them that I know some Polaks on the Walton site. We all thought it was great. We shall see what the outcome is shortly.
zbigjeff happy it brings back memories. My Great Aunt was very protective of her recipes. I’ve made this many, many times over the years. Variation is to smoke and add fresh onions garlic & celery for crunch. Cheers
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zbigjeff happy it brings back memories. My Great Aunt was very protective of her recipes. I’ve made this many, many times over the years. Variation is to smoke and add fresh onions garlic & celery for crunch. Cheers
JoeB So we don’t mess it up. On your variation, do you smoke it at 225 (instead of oven)? And when do you add in the fresh onions, garlic and celery?
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JoeB So we don’t mess it up. On your variation, do you smoke it at 225 (instead of oven)? And when do you add in the fresh onions, garlic and celery?
zbigjeff yes, and stir once. I sometimes grill it w/ indirect heat. Hood closed. You really have to go out of your way to screw it up. Use disposable pan. Cheers
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zbigjeff yes, and stir once. I sometimes grill it w/ indirect heat. Hood closed. You really have to go out of your way to screw it up. Use disposable pan. Cheers
JoeB OK! So when do you add in the fresh onions, garlic and celery? I would imagine after it’s done cooking.
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JoeB OK! So when do you add in the fresh onions, garlic and celery? I would imagine after it’s done cooking.
zbigjeff i mix it in the batch before the oven cook
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JoeB OK! So when do you add in the fresh onions, garlic and celery? I would imagine after it’s done cooking.
zbigjeff They won’t cook soft just mix them in, chopped or diced of course. Don’t make a simple recipe complicated… LAZY is the operative here
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zbigjeff They won’t cook soft just mix them in, chopped or diced of course. Don’t make a simple recipe complicated… LAZY is the operative here
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I had some family visiting this weekend from the great state of Tennessee. My wife has been wanting to eat a little better and we have been, but this weekend was time for some good comfort food. I got up early to prepare a decent down home breakfast for 8 of us. I was too busy to snap pics while cooking, but managed to take one of my plate at the end. The sausage was my first batch of Walton’s Holly. The entire fare was Country ham, bacon, scrambled eggs, and biscuits with gravy from the Holly sausage. I also put out homemade grape jelly I canned from last year.
“You never really die until you end up on the wall at a Cracker Barrel”
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I had some family visiting this weekend from the great state of Tennessee. My wife has been wanting to eat a little better and we have been, but this weekend was time for some good comfort food. I got up early to prepare a decent down home breakfast for 8 of us. I was too busy to snap pics while cooking, but managed to take one of my plate at the end. The sausage was my first batch of Walton’s Holly. The entire fare was Country ham, bacon, scrambled eggs, and biscuits with gravy from the Holly sausage. I also put out homemade grape jelly I canned from last year.
GWG8541 I would absolutely destroy that plate! My mouth is watering as I type this!!!
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I had some family visiting this weekend from the great state of Tennessee. My wife has been wanting to eat a little better and we have been, but this weekend was time for some good comfort food. I got up early to prepare a decent down home breakfast for 8 of us. I was too busy to snap pics while cooking, but managed to take one of my plate at the end. The sausage was my first batch of Walton’s Holly. The entire fare was Country ham, bacon, scrambled eggs, and biscuits with gravy from the Holly sausage. I also put out homemade grape jelly I canned from last year.
GWG8541 looks great now I’m hungry. I bet your company was pleased.
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cdavis @NDMike I think they approved by the way it disappeared. It was a pig trifecta. The family visiting was two cousins and their spouses. I reminisced with them about the first time I saw a hog slaughtered and hanging in a smoke house. It was my Uncle, their dad, who introduced me to how the food we all love so much, was produced. The first Country ham I tasted was one he raised, slaughtered, cured and smoked. I’ve been hooked ever since.
“You never really die until you end up on the wall at a Cracker Barrel”
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zbigjeff They won’t cook soft just mix them in, chopped or diced of course. Don’t make a simple recipe complicated… LAZY is the operative here
JoeB Knowing my knuckleheads. We will try it both ways. Yep, keep it simple for sure. Thank you.
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I had some family visiting this weekend from the great state of Tennessee. My wife has been wanting to eat a little better and we have been, but this weekend was time for some good comfort food. I got up early to prepare a decent down home breakfast for 8 of us. I was too busy to snap pics while cooking, but managed to take one of my plate at the end. The sausage was my first batch of Walton’s Holly. The entire fare was Country ham, bacon, scrambled eggs, and biscuits with gravy from the Holly sausage. I also put out homemade grape jelly I canned from last year.
Two 20 lb. turkeys smoked today. Spent 8 hours getting to 165ºF.
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