What did everyone cook today?
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kyle One of my favorites. Make them alot when the cabbage is ready. Usually freeze enough to get me through the winter. Your’s do look tasty.
wdaly one more thing, what do you put them in when you freeze them?
hey vegetarians, my food poops on your food!
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Made pigs in a blanket tonight. Some call them cabbage rolls, but growing up, my family called them pigskyle those look delicious. Never heard them called that before. I’ve always heard pigs in a blanket in reference to hot dogs wrapped in a Cresent type roll. I don’t care what its called, I’ll take some.
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kyle said in What did everyone cook today?:
wdaly one more thing, what do you put them in when you freeze them?
I’m curious too.
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kyle I’ve had the best luck with rolling them, freezing them on a baking sheet and then vac sealing them. They
store well that way and don’t smash down when vac sealing. -
mrobisr congrats and thank you for sharing your knowledge with us.
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wdaly thanks. I had to buy the cabbage at the store since we have several feet of snow on the ground. It was my grandma’s recipe. Beef, pork and wild rice instead of white.
kyle your cabbage rolls look delicious
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mrobisr Love that style. I have the original. We should both be proud of ourselves for our contributions.
zbigjeff said in What did everyone cook today?:
mrobisr Love that style. I have the original. We should both be proud of ourselves for our contributions.
Do you???
Don’t you know what everyone says about that???
“No Pics, Didn’t Happen!” Tee he he -
kyle
First try at kielbasa. Came out pretty good once I figuired out I had the casings on the horn backwards. LOL! -
I made a little paste to marinade a pork butt in to cook in the croc pot today. I toasted the pepper a bit to bring them back to life them steamed them up. Everything went in the blender to make the paste. I added in the Mexican coke to bring some sweetness and unique flavor.
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I made a little paste to marinade a pork butt in to cook in the croc pot today. I toasted the pepper a bit to bring them back to life them steamed them up. Everything went in the blender to make the paste. I added in the Mexican coke to bring some sweetness and unique flavor.
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I made a little paste to marinade a pork butt in to cook in the croc pot today. I toasted the pepper a bit to bring them back to life them steamed them up. Everything went in the blender to make the paste. I added in the Mexican coke to bring some sweetness and unique flavor.
HerbcoFood Looks like Carne Adovada, I love using a good flour tortilla with some cheese and carne.
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HerbcoFood Looks like Carne Adovada, I love using a good flour tortilla with some cheese and carne.
bocephus I just made this up in my head, so if it is something then good for me!
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I made a little paste to marinade a pork butt in to cook in the croc pot today. I toasted the pepper a bit to bring them back to life them steamed them up. Everything went in the blender to make the paste. I added in the Mexican coke to bring some sweetness and unique flavor.
HerbcoFood that looks and sounds wonderful.
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kyle
First try at kielbasa. Came out pretty good once I figuired out I had the casings on the horn backwards. LOL! -
I made a little paste to marinade a pork butt in to cook in the croc pot today. I toasted the pepper a bit to bring them back to life them steamed them up. Everything went in the blender to make the paste. I added in the Mexican coke to bring some sweetness and unique flavor.
HerbcoFood That looks like it’s going to be delicious. Should be full of flavor.
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Just got a couple of bellies in the smoke house this morning. Brined 12 days
16 pounds of water
2 pounds of sea salt
1 ounce pink salt.
I’ve tried all kinds of brines but I always come back to the basic.You never work a day in your life if you love what you do.
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Just got a couple of bellies in the smoke house this morning. Brined 12 days
16 pounds of water
2 pounds of sea salt
1 ounce pink salt.
I’ve tried all kinds of brines but I always come back to the basic.Lance That’s going to be some fine eating. Good job.
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Just got a couple of bellies in the smoke house this morning. Brined 12 days
16 pounds of water
2 pounds of sea salt
1 ounce pink salt.
I’ve tried all kinds of brines but I always come back to the basic.
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