What did everyone cook today?
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Something pretty simple. I slow cooker a venison neck roast, shredded the meat and made hot Italian sandwiches for dinner.
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Another taco night lastnight. Tacos de carne deshebrada. My boy only has a few teeth, so he got the “deconstructed version” He had all the fixings and ate it all. It amazes me how much a toddler can put down!
RafterW Tacos are a great meal. Lots of variations. Mine usually end up like a burrito because I add too much fixin’s on them. Teaching that little guy to eat a variety of foods when he’s young. Good job.
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HerbcoFood agreed. Corn tortilla, meat, onion, cilantro, lime. (maybe a Verde salsa too) That is all that is needed on any given taco.
RafterW I understand that, however the flour tortilla has it’s place. When I do fish tacos and want to fry up some little fish nuggets, I prefer that in a flour tortilla. Of course, all of the obvious of the burrito and quesadilla.
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RafterW I understand that, however the flour tortilla has it’s place. When I do fish tacos and want to fry up some little fish nuggets, I prefer that in a flour tortilla. Of course, all of the obvious of the burrito and quesadilla.
HerbcoFood I can get beside you on that consensus as well. A crispy fried flour tortilla makes for a pretty good meat delivery vessel as well. Hey while we are on fish tacos, how do you batter/bread your fish. A regional way, in my neck of the woods, is to dredge the fillet in a diluted mixture of water and yellow mustard, then flour, back to the mustard solution, then seasoned flour/bread or cracker crumb combo. The mustard makes for a nice addition to the meat. It is subtle, but adds a kick of acidity. I’m typically using this method for flaky mild white fish such as crappie or walleye.
Matt W.
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HerbcoFood I can get beside you on that consensus as well. A crispy fried flour tortilla makes for a pretty good meat delivery vessel as well. Hey while we are on fish tacos, how do you batter/bread your fish. A regional way, in my neck of the woods, is to dredge the fillet in a diluted mixture of water and yellow mustard, then flour, back to the mustard solution, then seasoned flour/bread or cracker crumb combo. The mustard makes for a nice addition to the meat. It is subtle, but adds a kick of acidity. I’m typically using this method for flaky mild white fish such as crappie or walleye.
RafterW I keep it pretty simple, I use cornmeal mixed with flour and seasonings. There is enough oil in the fish for me to hold enough breading if you will.
My uncles go straight cornmeal with seasoning the put the fish in bags and shake then fry!
My father in law rolls the fish in mustard first as his binder before going into seasoned cornmeal.
When you go into fried catfish places, 99% of the time it’s straight cornmeal, the fish usually aren’t dipped prior.
For me the least amount of breading the better, because what are we doing here, we eating fried batter or are we trying to enjoy the flavor of the fried proteins?
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HerbcoFood I can get beside you on that consensus as well. A crispy fried flour tortilla makes for a pretty good meat delivery vessel as well. Hey while we are on fish tacos, how do you batter/bread your fish. A regional way, in my neck of the woods, is to dredge the fillet in a diluted mixture of water and yellow mustard, then flour, back to the mustard solution, then seasoned flour/bread or cracker crumb combo. The mustard makes for a nice addition to the meat. It is subtle, but adds a kick of acidity. I’m typically using this method for flaky mild white fish such as crappie or walleye.
RafterW You need to get some Chicken on the Run, and add a little cornmeal to it.
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Another taco night lastnight. Tacos de carne deshebrada. My boy only has a few teeth, so he got the “deconstructed version” He had all the fixings and ate it all. It amazes me how much a toddler can put down!
RafterW good job feeding that little guy glad to see kids eat right my wife makes a burrito type thing with shrimp scallops and crap meat buts them in a cake pan and puts cheddar cheese on top and bakes them in the oven calls it seafood can coun it is really good
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RafterW The real question is what did you take those pics with?! Was that with that setting that narrows the depth of focus but makes things super crisp?
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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RafterW The real question is what did you take those pics with?! Was that with that setting that narrows the depth of focus but makes things super crisp?
Jonathon I think that may be the food setting on his phone camera.
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Tex_77 Jonathon Yes it is a trick with some newer iPhones. You can use the portrait mode, which lets you adjust the f stop (aperture). It is not actually making physical changes to the lens, but instead is some processing trickery within the phone, designed to mimic the aperture control that you have on dslr cameras. I believe mine is an iPhone 11.
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Dr_Pain Now that sounds good with a grilled cheese, I have a recipe for tomato soup that my Dad gave to me that I love to make on cold days with a grilled cheese.
bocephus said in What did everyone cook today?:
Dr_Pain Now that sounds good with a grilled cheese, I have a recipe for tomato soup that my Dad gave to me that I love to make on cold days with a grilled cheese.
I paired the two the other day with one of my homemade cheddar that matured 3 months. Talk about good
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26# of pork butt cut up and ready to grind. I vac sealed using the Walton’s Fresh Vac Sealer Jonathon
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ND Mike before you ask the butts were on sale for $1.50
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Another taco night lastnight. Tacos de carne deshebrada. My boy only has a few teeth, so he got the “deconstructed version” He had all the fixings and ate it all. It amazes me how much a toddler can put down!
RafterW that void in their stomach gets larger as the grow. Never figured about where our boys put it all. When our parents took us out to eat it was a buffet place typically, thirteen of us, eight boys and our dad. We would put a hurt on that buffet, no one went to the salad bar.
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Had a need to process aged cherry and roma tomatoes. So, I roasted 3 lbs of tomatoes, red pepper, carrots, onions and celery with the normal herbs of basil, oregano, thyme, s&p and 5 cloves of garlic. Used another tool (Vitamix) to puree all materials. Just had to accompany this soup with a grilled cheese sandwich.
zbigjeff What I created was pretty darn good. But, added 2 items that took the tomato soup over the top. Added a dollop of sour cream and a drizzle of Sherry. All I can say is try it and you will be rewarded.
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Tex_77 That’s a steal. What a find.
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Tex_77 that is cheap as H E L L!
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26# of pork butt cut up and ready to grind. I vac sealed using the Walton’s Fresh Vac Sealer Jonathon
Tex_77 that vac sealer is a little workhorse isn’t it? I love mine. I thought about ordering another one to leave at our hunting cabin!
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Tex_77 that vac sealer is a little workhorse isn’t it? I love mine. I thought about ordering another one to leave at our hunting cabin!
ND Mike Yes, it seems to be quite the beast, and an upgrade from Foodsaver Vac Sealer.
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Biscuits and gravy this morning. Used the sausage I made yesterday using the Holly Regular Pork Sausage with extra Sage added. The wife tolerates the spice level better on the Holly better than others, but wants more sage. May order the #1504 CSX and see how she likes that one.
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