What did everyone cook today?
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Philly brats keto style.
lkrfletcher I eat them like that many times and didn’t realize that I was “doing it” your style.
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Steve Winscot Wow! I have not been down to Baja in over 50 years, probably closer to 60. We used to camp down there regularly. I can promise you, it was a different world then, from photos I have seen of the area. I was not sure whether or not it was safe down there any more other than in the La Tourista places, that we cannot afford. It was really nice back then, wild, quite, cheap, good.
calldoctoday I stay away from the population and limit trips to town for supplies and groceries once every ten days. If you camp close to towns you have to lock everything up or it won’t be there when you wake up in the morning. Best place so far is Punta Mechudo in between SAN EVERISTO and Punta Coyote 55km North of LaPaz. We rarely see another human there besides local fisherman cruising by.
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Steve Winscot When I was in SD we would drive down to Puerto Nuevo for lobster. It was a different Mexico then.
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wdaly We cross the border in the morning and don’t stop until We are away from the big cities. Then we start camping and fishing, If you avoid populated areas its not to bad.
EGG ROLL IN A BOWL - KETO
I know it don’t look like much. But this tastes really good. It is basically what’s in an egg roll but without the wrapper. Topped with sriacha Mayo. Keto custard for dessert
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I was working outside today got lazy and did burgers on the grill and fry’s in the air fryer
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Worked all day on meat projects. Put 3 1/2 lbs. of Colorado jerky on the smoker first thing, then went to grinding the 9 lbs. of pork sirloin roasts for my sausage making. Made 5 lbs. of Landjaeger about 2.5 lbs. in 16 mm brown collagen casing and the rest in 28-30 mm hog casing. Made a 5 lb. batch a Cheddar Brats from my own recipe and a 5 lb. batch of Kielbasa as well. My butts dragging and I smell like I’ve been smoked, but the Brats were good and the wife was happy with them. Happy wife, better life!
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I was working outside today got lazy and did burgers on the grill and fry’s in the air fryer
craigrice I was lazier than that. Worked in the yard all day so took the Mrs. to the bar for burgers. Sometimes you just need to let someone else cook!
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EGG ROLL IN A BOWL - KETO
I know it don’t look like much. But this tastes really good. It is basically what’s in an egg roll but without the wrapper. Topped with sriacha Mayo. Keto custard for dessert
lkrfletcher I am going to have to try that keto custard, it looks pretty darn good.
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Worked all day on meat projects. Put 3 1/2 lbs. of Colorado jerky on the smoker first thing, then went to grinding the 9 lbs. of pork sirloin roasts for my sausage making. Made 5 lbs. of Landjaeger about 2.5 lbs. in 16 mm brown collagen casing and the rest in 28-30 mm hog casing. Made a 5 lb. batch a Cheddar Brats from my own recipe and a 5 lb. batch of Kielbasa as well. My butts dragging and I smell like I’ve been smoked, but the Brats were good and the wife was happy with them. Happy wife, better life!
johnsbrewhouse That looks real nice!
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Pickled mackerel for the first time. Did it two different ways. Both came out great!
And some baked salmon for dinner.
Sides of cauliflower rice stir fry and mashed potatoes courtesy of Trader Joe’s. (Not pictured)
Also started curing some gravlox with an extra piece of salmon.
“A smooth sea never made a skilled sailor.”
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Pickled mackerel for the first time. Did it two different ways. Both came out great!
And some baked salmon for dinner.
Sides of cauliflower rice stir fry and mashed potatoes courtesy of Trader Joe’s. (Not pictured)
Also started curing some gravlox with an extra piece of salmon.
Surg salmon and trout are probably my two favorite fish. I like them fresh and cold smoked. Gravalox is always a great way to use up an extra piece of salmon. Never had pickled mackerel, but have eaten my weight in pickled herring and pike. Is the mackerel a pretty firm flesh fish?
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Here is a little South American Chicken Split Breasts, brined in my Home Made South American Brine, dusted nicely with South American Style spices, then smoked for about an hour & a half, maybe a little more with Pecan & Hickory. Served up with some of Margaret’s baked Apples & Pecans, a bowl of Barracho Beans, & some steamed garden vegetables.
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Here is a little South American Chicken Split Breasts, brined in my Home Made South American Brine, dusted nicely with South American Style spices, then smoked for about an hour & a half, maybe a little more with Pecan & Hickory. Served up with some of Margaret’s baked Apples & Pecans, a bowl of Barracho Beans, & some steamed garden vegetables.
calldoctoday brings back memories from a time working with our southern neighbors. Looks fantastic.
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Surg salmon and trout are probably my two favorite fish. I like them fresh and cold smoked. Gravalox is always a great way to use up an extra piece of salmon. Never had pickled mackerel, but have eaten my weight in pickled herring and pike. Is the mackerel a pretty firm flesh fish?
YooperDog
Nice. Never had pickled pike but sounds good. Yeah mackerel is similar to herring in texture. Actually one of the pickled ones I just made could fool me in a blind taste test. Definitely a fan of gravlox and once I figured out how easy it is to cure it myself I find it hard to pay for it already prepared.“A smooth sea never made a skilled sailor.”
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YooperDog
Nice. Never had pickled pike but sounds good. Yeah mackerel is similar to herring in texture. Actually one of the pickled ones I just made could fool me in a blind taste test. Definitely a fan of gravlox and once I figured out how easy it is to cure it myself I find it hard to pay for it already prepared.Used the outdoor griddle today for some marinated tilapia with mushrooms, onions, garlic and asparagus from the garden. Ill miss the asparagus when it stops.
“You never really die until you end up on the wall at a Cracker Barrel”
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have you ever canned any of your asparagus ?
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craigrice I’ve never tried to. We tend to eat it as it comes in. I have considered tying to pickle some, but haven’t had enough coming in at once to do it. Do you have a recipe?
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only one that I would have is in the Ball canning book none from old home sources maybe some one here might share
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calldoctoday brings back memories from a time working with our southern neighbors. Looks fantastic.
YooperDog Thank you, I really appreciate it. I can tell you, it was deeeeelicious with just the right spice, tender, & not dried out at all. The other advantage it that it was easy & cheap. Oh, I forgot about healthy too.
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Used the outdoor griddle today for some marinated tilapia with mushrooms, onions, garlic and asparagus from the garden. Ill miss the asparagus when it stops.
GWG8541 You are making me HONGRY for them vittles & thirsty too.
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