What did everyone cook today?
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mrobisr thx! I was going to do a dry cured coppacolla but with the tenderloin today. My wife caught me calculating spices and decided she wanted it cooked on the grill TODAY, not 2 months from now on a cheese tray
luckily I have anothwr in the fridge . -
Sourdough pancakes. These are banana. Breakfast perfection.
Matt W.
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RafterW nice! I pretty much make banana pancakes as my standard too, kids like them better than plain⊠and there is always a banana going black needing to be used up!
How do you make them sourdough? Just add a bit of starter or top liquid for flavor? Or actually let them rest/rise? Iâve never added sourdough to pancakes.
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Looking at all this great food after I just ate has me thinking about my next meal already. You guys are terrible for the diet.
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RafterW nice! I pretty much make banana pancakes as my standard too, kids like them better than plain⊠and there is always a banana going black needing to be used up!
How do you make them sourdough? Just add a bit of starter or top liquid for flavor? Or actually let them rest/rise? Iâve never added sourdough to pancakes.
Dave in AZ yeah you use discard to add to the batter. Itâs a pretty simple batter. The discard doesnât need to be super active, you can let it fire up overnight but this batch was plenty active even after not feeding the starter in the fridge for two weeks.
2 cups flower, 1 tsp baking soda, 2tsp baking powder, 2 Tbsp sugar of your choice. (I used brown, I often opt for honey but the wife is pregnant so we are skipping honey) 1 egg (I used an egg from our ducks) 1.5 cups milk, 1 cup starter discard, pinch of salt and 2 Tbsp melted butter.
You could Mix the flour starter and milk and let that sit in fridge overnight to gas up, but it was gassing off plenty of bubbles 10 min after mixing.
Matt W.
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Dave in AZ yeah you use discard to add to the batter. Itâs a pretty simple batter. The discard doesnât need to be super active, you can let it fire up overnight but this batch was plenty active even after not feeding the starter in the fridge for two weeks.
2 cups flower, 1 tsp baking soda, 2tsp baking powder, 2 Tbsp sugar of your choice. (I used brown, I often opt for honey but the wife is pregnant so we are skipping honey) 1 egg (I used an egg from our ducks) 1.5 cups milk, 1 cup starter discard, pinch of salt and 2 Tbsp melted butter.
You could Mix the flour starter and milk and let that sit in fridge overnight to gas up, but it was gassing off plenty of bubbles 10 min after mixing.
RafterW great response, thx so much for the recipe! I have my starter in a 1 qt mason jar, a little less than half full so there is room for foam-up. So my discard isnât near a cup, like maybe a half cup? And I donât actually discard, just use that to make stuff hehâŠ
You have more patience or foresight than me on pancakes, I am more reactonary as I wake kids for school and they start yelling, âPancaaaakes!â Lol.
I make a lot of yogurt, made a gallon last night, and I strain/drain it to thicken a la âgreek yogurtâ. So I always have a whey/yogurt/buttermilk type slurry, fairly thick, in a 2qt bottle in fridge. I use that as my Go-to liquid for pancakes (and fruit smoothies), and it gives a nice flavor and rise with baking soda also. But I need to try your recipe now, sounds great!
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RafterW great response, thx so much for the recipe! I have my starter in a 1 qt mason jar, a little less than half full so there is room for foam-up. So my discard isnât near a cup, like maybe a half cup? And I donât actually discard, just use that to make stuff hehâŠ
You have more patience or foresight than me on pancakes, I am more reactonary as I wake kids for school and they start yelling, âPancaaaakes!â Lol.
I make a lot of yogurt, made a gallon last night, and I strain/drain it to thicken a la âgreek yogurtâ. So I always have a whey/yogurt/buttermilk type slurry, fairly thick, in a 2qt bottle in fridge. I use that as my Go-to liquid for pancakes (and fruit smoothies), and it gives a nice flavor and rise with baking soda also. But I need to try your recipe now, sounds great!
Dave in AZ I think 1/2 cup starter discard would be just fine. Thatâs interesting in the yogurt, Iâve never given that a try!
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Here I will post up a pic, I guess this qualifies as âcookingâ!
Weekly 1 gallon of yogurt. Instantpot has nice yogurt setting button that holds 115f perfect, takes all the hassle out of ferment temp control and no little jars!
I use whole milk, add 2 c nonfat dry, and innoculate with 1/4c of last batch or Chobani plain. Have used 10 brands or so (Dannon, yoplait, mountain Hi, Kroger, Safeway, etc), but Chobani produces the thickest product.I used to just strain thru a cheesecloth in a colander, but got this 1gal strainer on Amazon. It works good, but does pass a lot more actual yogurt thru instead of just whey, and is maybe harder to clean than colander/cheesecloth, so I miggt go back to that.
I use the whey as buttermilk basically, and mostly make smoothies with it (2 or 3 c ice, 2c whey, 1 or 2 ripe banana, quarter cup splenda).
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Made some flap meat from Docâs Prime Cuts at WTAM. Used my marinade express to marinade with Argentinean BBQ Marinade which I think is seriously good. Then grilled on my PK Original. I also made some chimichurri to go along with it.
Austin Jonathon any idea when the Marinade Express will be back in stock?Tex_77 one of my favorite cuts! Looks great
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Made 100# of brats today using 32mm tubed hog casings. The flavors we made were Jalapeno Popper Brat with cheese, |Sheboygan-Style-Bratwurst-Seasoning, Loaded Liberty with cheese, and Bavarian Oktoberfest Brat with German beer. We vacuumed sealed them all using Waltonâs Fresh Sealer.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Made 100# of brats today using 32mm tubed hog casings. The flavors we made were Jalapeno Popper Brat with cheese, |Sheboygan-Style-Bratwurst-Seasoning, Loaded Liberty with cheese, and Bavarian Oktoberfest Brat with German beer. We vacuumed sealed them all using Waltonâs Fresh Sealer.
Tex_77 nice work, howâs the Sheboygan? I bought some, but havenât made them yet.
âYou never really die until you end up on the wall at a Cracker Barrelâ
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Made 100# of brats today using 32mm tubed hog casings. The flavors we made were Jalapeno Popper Brat with cheese, |Sheboygan-Style-Bratwurst-Seasoning, Loaded Liberty with cheese, and Bavarian Oktoberfest Brat with German beer. We vacuumed sealed them all using Waltonâs Fresh Sealer.
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RafterW great response, thx so much for the recipe! I have my starter in a 1 qt mason jar, a little less than half full so there is room for foam-up. So my discard isnât near a cup, like maybe a half cup? And I donât actually discard, just use that to make stuff hehâŠ
You have more patience or foresight than me on pancakes, I am more reactonary as I wake kids for school and they start yelling, âPancaaaakes!â Lol.
I make a lot of yogurt, made a gallon last night, and I strain/drain it to thicken a la âgreek yogurtâ. So I always have a whey/yogurt/buttermilk type slurry, fairly thick, in a 2qt bottle in fridge. I use that as my Go-to liquid for pancakes (and fruit smoothies), and it gives a nice flavor and rise with baking soda also. But I need to try your recipe now, sounds great!
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Tex_77 That is some good looking bratâs and glad to see Mickey Mouse is there watching so as to learn
gus4416 yes sir, he had lotâs of questions
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Made 100# of brats today using 32mm tubed hog casings. The flavors we made were Jalapeno Popper Brat with cheese, |Sheboygan-Style-Bratwurst-Seasoning, Loaded Liberty with cheese, and Bavarian Oktoberfest Brat with German beer. We vacuumed sealed them all using Waltonâs Fresh Sealer.
Tex_77 wow 100lbs! That would take me years to eat!
Iâm looking to make a traditional German style brat for my next brat effort, your Bavarian oktoberfest and the Sheboygan sound good. Which is more âGerman tastingâ, and what would you say the spice profile of the Sheboygan ones are? Iâm not sure exactly what the Wisconsin or Sheboygan taste is.
Thx, and congrats on a darn big production! -
Made 100# of brats today using 32mm tubed hog casings. The flavors we made were Jalapeno Popper Brat with cheese, |Sheboygan-Style-Bratwurst-Seasoning, Loaded Liberty with cheese, and Bavarian Oktoberfest Brat with German beer. We vacuumed sealed them all using Waltonâs Fresh Sealer.
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gus4416 looks like Cabelas Carnivore, which looks like a rebranded Weston which looks like mine from Meat! produced somewhere in ChinaâŠ
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Here I will post up a pic, I guess this qualifies as âcookingâ!
Weekly 1 gallon of yogurt. Instantpot has nice yogurt setting button that holds 115f perfect, takes all the hassle out of ferment temp control and no little jars!
I use whole milk, add 2 c nonfat dry, and innoculate with 1/4c of last batch or Chobani plain. Have used 10 brands or so (Dannon, yoplait, mountain Hi, Kroger, Safeway, etc), but Chobani produces the thickest product.I used to just strain thru a cheesecloth in a colander, but got this 1gal strainer on Amazon. It works good, but does pass a lot more actual yogurt thru instead of just whey, and is maybe harder to clean than colander/cheesecloth, so I miggt go back to that.
I use the whey as buttermilk basically, and mostly make smoothies with it (2 or 3 c ice, 2c whey, 1 or 2 ripe banana, quarter cup splenda).
Dave in AZ Looks Great. We make the buttermilk now & Bulgarian Yoghurt now regularly. We have been using the New England Cheese Making Cultures. How do you do yours? We have about a pint of yoghurt in the refer now & will probably make another batch this weekend. Also do the cream cheese & Sout Cream. For our yoghurt we do not strain & just heat on stove with organic whole milk & powdered milk, cool down, add culture, sit in plastic frosting barrel inside of Styrofoam cooler for one day. Store in flip top half gallon glass jars.
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