What did everyone cook today?
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kyle That would be amazing but we would have to stretch it out to a week to give everything a try.
bocephus A minimum of a week would be necessary to get into the swing of everything and a bit of rest somewhere in the middle.
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Chili Verde over white rice
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Solid cooking today, everyone! I made our first fresh garden tomato BLT’s of the summer today. I didn’t get around to making bacon last fall so I’m sad to say that these were store bought bacon. Never the same once you’ve made your own.
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Matt W.
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matt Westerhaus Man that makes me want a BLT badly!
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@matt-westerhaus At this time of year, there’s always a spot for a blt.
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@matt-westerhaus I was thinking of tacos today but now may switch to BLT, or maybe BLT tomorrow.
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@matt-westerhaus Finally getting some tomatoes as well. Send like the first few always go to BLTs and pico.
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Grimpuppy chili verde is awesome! I never even thought to eat it over rice!!!
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ND Mike That’s how I grew up eating chili of any kind as a kid. I don’t know any other way, well frito pie, etc.
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Grimpuppy once it cools down a bit here that is going on the list. Looks great.
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Chicken wrap tonight.
Matt W.
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@matt-westerhaus - Nice!
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@matt-westerhaus Can’t go wrong with a wrap!
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Made an 8 lb batch of the white cooked bratwurst recipe that I have been experimenting with.
Instead of using the sous vide to cook them, this time I used my electric brewing hot liquor tank. It is temperature regulated and holds enough water to poach about as large of a batch as I would ever want to make. I had used it before to make braunschweiger, and was pretty sure it would work fine for the bratwurst as well.
Paul
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Made an 8 lb batch of the white cooked bratwurst recipe that I have been experimenting with.
Instead of using the sous vide to cook them, this time I used my electric brewing hot liquor tank. It is temperature regulated and holds enough water to poach about as large of a batch as I would ever want to make. I had used it before to make braunschweiger, and was pretty sure it would work fine for the bratwurst as well.
processhead Now, that’s a setup. I’ve been introduced to a new temp controlled tool (to me). Thanks for the education.
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Made an 8 lb batch of the white cooked bratwurst recipe that I have been experimenting with.
Instead of using the sous vide to cook them, this time I used my electric brewing hot liquor tank. It is temperature regulated and holds enough water to poach about as large of a batch as I would ever want to make. I had used it before to make braunschweiger, and was pretty sure it would work fine for the bratwurst as well.
processhead That keg reminds me of when you get Mikeska’s bbq out of El Campo to cater an event they bring the meats in pony kegs. For some reason their bbq is better catered than in the restaurant, the meat sitting in those keg type set ups may have something to do with it.
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