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 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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bocephus like kraut, it can be adjusted to your liking. There is no doubt you will come up with a great product.
I kind of ad libbed dinner tonight cooking with my oldest son, but need to write it down. We made a Hunter’s Pie in the CI with 2 lbs of ground venison, carrots, onion, garlic, rosemary, red wine, tomatoe paste and chicken broth. Reduced it down and and topped with mashed potatoes mixed with an egg. Baked at 350 until brown on top. The side was green beans from the garden, seasoned with bacon, garlic, onion, and a little chicken broth. My lovely wife even approved, which is rare when it comes to venison.
“You never really die until you end up on the wall at a Cracker Barrel”
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I kind of ad libbed dinner tonight cooking with my oldest son, but need to write it down. We made a Hunter’s Pie in the CI with 2 lbs of ground venison, carrots, onion, garlic, rosemary, red wine, tomatoe paste and chicken broth. Reduced it down and and topped with mashed potatoes mixed with an egg. Baked at 350 until brown on top. The side was green beans from the garden, seasoned with bacon, garlic, onion, and a little chicken broth. My lovely wife even approved, which is rare when it comes to venison.
GWG8541 I like it. A perfect down home meal!!!
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I kind of ad libbed dinner tonight cooking with my oldest son, but need to write it down. We made a Hunter’s Pie in the CI with 2 lbs of ground venison, carrots, onion, garlic, rosemary, red wine, tomatoe paste and chicken broth. Reduced it down and and topped with mashed potatoes mixed with an egg. Baked at 350 until brown on top. The side was green beans from the garden, seasoned with bacon, garlic, onion, and a little chicken broth. My lovely wife even approved, which is rare when it comes to venison.
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Looks great, adlib is often the best, made the way you like.
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gus4416 it was really good. While we were eating dinner, I mentioned to my son that it would be interesting to finish it in the pellet grill next time. I don’t think a little smoke would hurt anything.
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I kind of ad libbed dinner tonight cooking with my oldest son, but need to write it down. We made a Hunter’s Pie in the CI with 2 lbs of ground venison, carrots, onion, garlic, rosemary, red wine, tomatoe paste and chicken broth. Reduced it down and and topped with mashed potatoes mixed with an egg. Baked at 350 until brown on top. The side was green beans from the garden, seasoned with bacon, garlic, onion, and a little chicken broth. My lovely wife even approved, which is rare when it comes to venison.
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zbigjeff yep, we just call it hunters pie. You can use any wild game for it. Deer does a good job though.
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I kind of ad libbed dinner tonight cooking with my oldest son, but need to write it down. We made a Hunter’s Pie in the CI with 2 lbs of ground venison, carrots, onion, garlic, rosemary, red wine, tomatoe paste and chicken broth. Reduced it down and and topped with mashed potatoes mixed with an egg. Baked at 350 until brown on top. The side was green beans from the garden, seasoned with bacon, garlic, onion, and a little chicken broth. My lovely wife even approved, which is rare when it comes to venison.
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I kind of ad libbed dinner tonight cooking with my oldest son, but need to write it down. We made a Hunter’s Pie in the CI with 2 lbs of ground venison, carrots, onion, garlic, rosemary, red wine, tomatoe paste and chicken broth. Reduced it down and and topped with mashed potatoes mixed with an egg. Baked at 350 until brown on top. The side was green beans from the garden, seasoned with bacon, garlic, onion, and a little chicken broth. My lovely wife even approved, which is rare when it comes to venison.
GWG8541 Wish I could give you a Double Up!
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