What did everyone cook today?
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I made ‘potsticker’ brats this morning…all the goods you might find in a potsticker stuffed into a casing.
I used pork, cabbage, green onion, red onion, carrots, ginger, garlic, crushed red pepper, sesame sees, mushroom soy sauce and Chinese five spice.
I ran the pork through the grinder once before adding all of the produce and dry ingredients and running a second time followed by an addition of water and soy.
The mix works well as stand alone brat or removed from the casing and used as a pot sticker filling.
Joe Hell
Amazing stuff. Very creative. -
Marinated and grilled chicken wings tonight.
Paul
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Marinated and grilled chicken wings tonight.
processhead Those look good. I am still stuck in the office tonight & all weekend. Have one for me, I can just taste them.
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Marinated and grilled chicken wings tonight.
processhead Simple but tasty looking morsels. Keep up that Keto train.
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processhead Those look good. I am still stuck in the office tonight & all weekend. Have one for me, I can just taste them.
calldoctoday I remember days/weeks like you’re having. Never pleasant. But, the bills must be paid.
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Joe Hell that looks great. Did you put your veggies in fresh or did you have to saute them or something?
cdavis I’ve made that brat with fresh and cooked ingredients. I’ve found that partially cooking the cabbage and carrot shreds seems to help with the texture. The sliced carrots came from a can of pickled jalapeños that I used on a sausage (merguez) that only needed the peppers. There was a decent amount of red onion and a small amount of purple cabbage that I chose to leave raw because cooking removes the color. It’s all about the presentation! I wish I could give specifics on amounts but so often when I come up with a brat it’s simply by eye. The first batch sold out so quick so I had to make another! The photo shows the cabbage that was sautéed in bacon grease (because bacon grease) and finished with a splash of mushroom soy sauce, green and red onion and purple cabbage. I started with 33 lbs of pork and the final weight for the batch was 46-ish. Be sure to mix until you just start to see signs of binding/protein extraction and everything should come together fine.
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KETO grilled cheese
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Marinated and grilled chicken wings tonight.
processhead looks soooooo good
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processhead looks soooooo good
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calldoctoday I remember days/weeks like you’re having. Never pleasant. But, the bills must be paid.
zbigjeff Yes, I have been doing it for over 45 years now & still probably have at least 10 more years to go before I can finally hang it up & I just worry about that!
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zbigjeff Yes, I have been doing it for over 45 years now & still probably have at least 10 more years to go before I can finally hang it up & I just worry about that!
calldoctoday We’ve both decided to do it OUR way for one reason or another. Stay the course and you will decide one day in the future that “OK, I’m done”. You keep making the money to support my habit.
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zbigjeff Yes, I have been doing it for over 45 years now & still probably have at least 10 more years to go before I can finally hang it up & I just worry about that!
calldoctoday I’ve got to wonder if we ever hang it up. For me it seems that it just changes from one goal to another.
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calldoctoday I’ve got to wonder if we ever hang it up. For me it seems that it just changes from one goal to another.
Chef Well, the truth of the matter is that if I were to hang it up, then I would have more to do around the place & other projects & goals than I have working, at least for a while. I probably have at least three months of projects & maintenance alone around the place that I am behind on & since I am soooooo oooo oo …
much slower these days than I used to be (I have not figured that out yet, but it does bother me as it is not just a little bit, it is a LOT) it might be at least six months. In the mean time, I am sure I could become aware of a few more things & then maybe do some non work traveling & visiting other cultures. -
Pivodog looks like the ones I can buy at the butcher. Pretty tasty I am sure.
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calldoctoday I’ve got to wonder if we ever hang it up. For me it seems that it just changes from one goal to another.
Chef Usually the slave driver is much happier with a cocktail in their hand when in “hang it up” mode.
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Pivodog That looks very nice, just about too nice! Good Job.
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Deboned some 99 cent pork butts for later sausage making.
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Nice looking meat. We don’t get 99 cent pork very often in this part of the world.
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