What did everyone cook today?
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lkrfletcher is that calaflower crust
gus4416 no. I ground a pound of chicken mixed with 1/2 cup of mozzarella and 1/4 cup Parmesan and an egg. Mix it up, roll it out on parchment paper and cook at 450 for 15 minutes…
Pull, cool, then put on toppings and broil til melted.
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Surg always wanted to try making that
Life is a Garden - Dig it.
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Surg always wanted to try making that
lkrfletcher
You should definitely do it it’s super easy. I usually buy a large piece and cook most of it for dinner but save a piece do this with it.
This is the recipe I use:
GRAVLOXOne 2-pound salmon filet (skin-on) I USED SKIN OFF
3 tablespoons salt
2 tablespoons granulated white sugar
1 tablespoon freshly ground black pepper
1 bunch fresh dill (chopped) I USED 1Tbsp dried dill from jar.
Cake over fish
Seal in vac bag for three days turning each day
Then remove from bag, rinse and enjoy. -
Surg Absolutely beautiful! Do you keep it after the cure or does it get eaten up pretty quick? If you store it after the cure, have you found that freezing it has any ill impact on it? Full of questions today, that stuff looks good!
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Surg Absolutely beautiful! Do you keep it after the cure or does it get eaten up pretty quick? If you store it after the cure, have you found that freezing it has any ill impact on it? Full of questions today, that stuff looks good!
Margarita production line
Pineapple. Blueberry. Blackberry
Ready to go into the sous vide for infusion.
Life is a Garden - Dig it.
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Margarita production line
Pineapple. Blueberry. Blackberry
Ready to go into the sous vide for infusion.lkrfletcher oh man that looks amazing. What a great idea.
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Surg Absolutely beautiful! Do you keep it after the cure or does it get eaten up pretty quick? If you store it after the cure, have you found that freezing it has any ill impact on it? Full of questions today, that stuff looks good!
calldoctoday
Usually eat it all up within 3 to 4 days. That’s why I started doing only a part of the fillet because I’m the only one that eats it in the family (so far). It’s nice to be able to play around with the amount of dill, pepper, etc. to get it just to your liking. Honestly not sure how well it would freeze. -
supper was easy today we had Reubens and fry’s
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gus4416 no. I ground a pound of chicken mixed with 1/2 cup of mozzarella and 1/4 cup Parmesan and an egg. Mix it up, roll it out on parchment paper and cook at 450 for 15 minutes…
Pull, cool, then put on toppings and broil til melted.
-
lkrfletcher oh man that looks amazing. What a great idea.
Done infusing. Finished product
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Well I didn’t cook anything this weekend as I was out of town for a wedding. However I did hit up a fantastic meat market in KC, Bichelmyer Meats. They had huge selection of meats, as well as several types of brats. The highlight though was the street tacos that they make only on Saturday’s, they were awesome and easily in the Top 5 best tacos I’ve had. I went with the barbacoa, steak, and tounge. Check them out if you are ever in KC. Midwest_kc have you had thier tacos?
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Well I didn’t cook anything this weekend as I was out of town for a wedding. However I did hit up a fantastic meat market in KC, Bichelmyer Meats. They had huge selection of meats, as well as several types of brats. The highlight though was the street tacos that they make only on Saturday’s, they were awesome and easily in the Top 5 best tacos I’ve had. I went with the barbacoa, steak, and tounge. Check them out if you are ever in KC. Midwest_kc have you had thier tacos?
Tex_77 Looks just about like Martin’s in Ada, Oklahoma, without the tacos. That is GOOD!
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Well I didn’t cook anything this weekend as I was out of town for a wedding. However I did hit up a fantastic meat market in KC, Bichelmyer Meats. They had huge selection of meats, as well as several types of brats. The highlight though was the street tacos that they make only on Saturday’s, they were awesome and easily in the Top 5 best tacos I’ve had. I went with the barbacoa, steak, and tounge. Check them out if you are ever in KC. Midwest_kc have you had thier tacos?
Tex_77 They look amazing
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Chicken made with |JP-S-Custom-Chicken-Scratch-Fini and then smoked with my camp chef woodwind. We then topped it with fresh salsa from Allison. Before you laugh, some of the “fresh” stuff from Aldis is absolutely delicious and their salsa is my 2nd favorite salsa.Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Chicken made with |JP-S-Custom-Chicken-Scratch-Fini and then smoked with my camp chef woodwind. We then topped it with fresh salsa from Allison. Before you laugh, some of the “fresh” stuff from Aldis is absolutely delicious and their salsa is my 2nd favorite salsa.
Jonathon That looks great. I did something similar - Sous Vide chicken breasts with walton’s garlic butter spice. The I added some marinara and mozzarella cheese with oregano. Kinda like a chicken parm, but KETO.
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I made blackened speckled trout with a shrimp cream sauce and served it with french green beans.
https://www.instagram.com/p/CQFKZcepJtI/ -
Jonathon That looks great. I did something similar - Sous Vide chicken breasts with walton’s garlic butter spice. The I added some marinara and mozzarella cheese with oregano. Kinda like a chicken parm, but KETO.
lkrfletcher Did pork shoulders for my grand d
aughters graduation
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calldoctoday
Usually eat it all up within 3 to 4 days. That’s why I started doing only a part of the fillet because I’m the only one that eats it in the family (so far). It’s nice to be able to play around with the amount of dill, pepper, etc. to get it just to your liking. Honestly not sure how well it would freeze.Surg calldoctoday I have frozen mine w/o any noticable issues. I vac seal them in about 4-6 oz pieces and let them defrost in the fridge.
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lkrfletcher Did pork shoulders for my grand d
aughters graduation RON PARRISH OMG that looks awesome
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lkrfletcher Did pork shoulders for my grand d
aughters graduation RON PARRISH Those are some amazing looking butts, pulled perfectly!
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