What did everyone cook today?
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I made 11 pints and 4 quarts of Marinara out of 26 lbs of my garden tomatoes. So the wife comes in and asks “whats for dinner?” and I may have sarcastically said “something with Marinara”. After getting all the cans done, I whipped up some Fettuccine for my Marinara and grilled shrimp on the carbon steel skillet and topped it with fresh grated parm.
GWG8541 That is amazing, both the canned marinara & the shrimp al carbon or Marinara or what ever it is. I am getting hungry working up in this old office. At least it is not hot right now though, with this storm coming in.
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wdaly oh man that is a great meal. Those poppers would go great with the Kimchi and Bulgogi.
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zbigjeff nice. I have a similar tube and use it for the low temp smoke for my snack sticks. It’s great!
Surg I was turned on by the tube by 3 other guys that couldn’t get any of their high end smoking units to get that perfect cold smoke going. They came upon this primarily for cheese and delicate fish. The beauty is that the tube can be used in a gas stove for additional space when their regular hot smoker is being used and for higher heat applications like for roasts. Just have fun with all processes.
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wdaly It is amazing how there can be so much variation in one country. I wish mine were just getting ripe. They are all long past their prime, too hot, too wet, & producing no more. I try to get a little more out of the vines in the Fall by pruning them back a bit, but it is not a perfect science.
calldoctoday Very true, our Sweet 100’s are just putting out and the big tomatoes are now just starting to get color. They are early this year with the heat, even the pumpkins are turning orange already, the early field ones, the Atlantic Giants are just putting on weight.
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wdaly that is a nice looking spread. I may just have to try my hand at kimchi this fall.
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Rib-eye steaks, cauliflower, and fresh greens beans. What more could one want except desert. There ice cream in the freezer, might have to indulge in some of that later tonight.
johnsbrewhouse nothing better than a well seasoned ribeye
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Experimented tonight with some pork loin and imitation bacon seasoning. Took the seasoning and added water, injected the loin and sous vide it for 2.5 hours at 140 degrees, the took it to the Char-Broil infrared grill and seared it bringing the temp up to 150 degreess. The results were more than what I expected. Instant ham or Canadian Bacon without all the work. I would say I would do it again for Canadian bacon with just a little less than the required amount of seasoning (reducing the salt level). My wife even liked it and said it tasted like ham.
johnsbrewhouse Bet That Was Tender and Juicy doing the Sous Vide method. Looks Delicious!
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I made 11 pints and 4 quarts of Marinara out of 26 lbs of my garden tomatoes. So the wife comes in and asks “whats for dinner?” and I may have sarcastically said “something with Marinara”. After getting all the cans done, I whipped up some Fettuccine for my Marinara and grilled shrimp on the carbon steel skillet and topped it with fresh grated parm.
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I made 11 pints and 4 quarts of Marinara out of 26 lbs of my garden tomatoes. So the wife comes in and asks “whats for dinner?” and I may have sarcastically said “something with Marinara”. After getting all the cans done, I whipped up some Fettuccine for my Marinara and grilled shrimp on the carbon steel skillet and topped it with fresh grated parm.
GWG8541 Baddabing baddaboom!
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zbigjeff I am terrible about taking before and after or action shots of cooking at home. I am really good at the BEFORE phots, everything else gets lost in the excitement.
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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zbigjeff I am terrible about taking before and after or action shots of cooking at home. I am really good at the BEFORE phots, everything else gets lost in the excitement.
Jonathon said in What did everyone cook today?:
zbigjeff I am terrible about taking before and after or action shots of cooking at home. I am really good at the BEFORE phots, everything else gets lost in the excitement.
You and me both.
Usually I am concentrating on finish temps of the food, getting a hot dish served while still hot and drinking cold beer while it’s still cold. lol -
zbigjeff I am terrible about taking before and after or action shots of cooking at home. I am really good at the BEFORE phots, everything else gets lost in the excitement.
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Decided to take it easy and use the light duty equipment today: weber grill and my new toy (a 12" smoker tube for cold smoking) to cold smoke a salmon filet. I’m a dolt because I took the pic of the smoker tube/wood pellets and the smoked salmon portion on the plate along with some brie cheese and crackers. Forgot to take pics of the product on the grill for 2 hours. DUH!!! I vacuum packed the other half of the filet and stuck it in the freezer for future uses. The new toy did a good job putting on some smoke to the salmon. Tomorrow, I’m planning on cold smoking 3 different cheeses.
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Jonathon I only remember if I create a note and stick it in my pocket to remind me. Then, I have a chance.
zbigjeff said in What did everyone cook today?:
Jonathon I only remember if I create a note and stick it in my pocket to remind me. Then, I have a chance.
And then write yourself a note to remember to read the note in your pocket!
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zbigjeff I am terrible about taking before and after or action shots of cooking at home. I am really good at the BEFORE phots, everything else gets lost in the excitement.
Jonathon Been there; Done that! (Many, many times!)
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zbigjeff said in What did everyone cook today?:
Jonathon I only remember if I create a note and stick it in my pocket to remind me. Then, I have a chance.
And then write yourself a note to remember to read the note in your pocket!
processhead And hope you don’t have a hole in your pocket and lose the note.
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markzs I used gochugaru (Korean red pepper flakes), fresh garlic, fresh chives, shredded carrots and sea salt. I’m not a big fan of the fish sauce so I substitute soy sauce and rice vinegar. I grow my own Japanese cucumbers and have a bunch so this used up some. I cheated and bought the cabbage kimchi. I do make my own but didn’t have any Napa cabbage. There’s lots of recipes on line that are simple and fast. It’s just a matter of modifying for your individual taste.
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markzs I used gochugaru (Korean red pepper flakes), fresh garlic, fresh chives, shredded carrots and sea salt. I’m not a big fan of the fish sauce so I substitute soy sauce and rice vinegar. I grow my own Japanese cucumbers and have a bunch so this used up some. I cheated and bought the cabbage kimchi. I do make my own but didn’t have any Napa cabbage. There’s lots of recipes on line that are simple and fast. It’s just a matter of modifying for your individual taste.
wdaly I make sauerkraut, about fifty pounds a year, never attempted kimchi. younger sister wants me to make some for her. I have researched recipes on line and may attempt to make a small amount and have her try it and adjust from there.
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wdaly I make sauerkraut, about fifty pounds a year, never attempted kimchi. younger sister wants me to make some for her. I have researched recipes on line and may attempt to make a small amount and have her try it and adjust from there.
bocephus like kraut, it can be adjusted to your liking. There is no doubt you will come up with a great product.
“You never really die until you end up on the wall at a Cracker Barrel”
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