What did everyone cook today?
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kyle when I make that out of canned beef I use two pint jars juice and all ,then after it is heated add cream of mushroom soup then a cup of sour cream it will have a thick creamy gravy add pepper to taste
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kyle A man after my heart that is my kind of eating there.
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Took my other corned beef and made Pastrami out of it. Beats walmart deli pastrami all day long!
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My polish sausage, hot smoked. Quick seared.
Marianski recipe, 32mm hog casings, frozen pork stock instead of water, 1.5x garlic. Served with Colman’s English mustard.Brussel sprouts, blanched then face fried in oil til crispy, tossed in balsamic vinegar/brown sugar/coriander-salt syrup.
Mac and cheese: Kraft, but reheated with Queso, cream, truffle salt, cayenne.
Cheery tomato salad with pickling cucumbers and sweet Maui onion with a vinaigrette.
… I was supposed to make Canadian bacon today, bought the loin, then got hungry.
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Took my other corned beef and made Pastrami out of it. Beats walmart deli pastrami all day long!
Grimpuppy nice pastrami! Bought a brisket today, but think I will use a cheap store bought corned beef for my first pastrami. I’m visiting my Dad next week, pastrami is his favorite, so he is taking me to his fav pastrami sandwich place. We were talking about all the recent pastrami threads here!
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Small batch of Tamales today. Had some filling in the freezer that needed to be used, so it was either tamales, pork tacos, or enchiladas. Tamales is the obvious choice for me. They won’t be around long if I don’t hide them from the human eating machine though, he’ll plow through them and leave me and the wife none.
johnsbrewhouse Oddly enough we order tamales (raja y queso) off Facebook Marketplace quite often and have them delivered hot on a Sunday morning. What a world we live in!
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Smoked chicken with homemade cheesy cornbread. Had a mixed vegetables to go with it.
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johnsbrewhouse Oddly enough we order tamales (raja y queso) off Facebook Marketplace quite often and have them delivered hot on a Sunday morning. What a world we live in!
Jamieson22 I could order mine, but the best ones come from across the mountains in Union Gap with is about a three hour drive one way for me. This time of year I might hit snow in the pass on the way over. We go over in the summer when we go to our property. It’s 80 miles closer and you don’t have to worry about snow, just fires.
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Smoked chicken with homemade cheesy cornbread. Had a mixed vegetables to go with it.
johnsbrewhouse I really need to learn how to make cornbread. Are you willing to share your recipe
hey vegetarians, my food poops on your food!
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Grimpuppy nice pastrami! Bought a brisket today, but think I will use a cheap store bought corned beef for my first pastrami. I’m visiting my Dad next week, pastrami is his favorite, so he is taking me to his fav pastrami sandwich place. We were talking about all the recent pastrami threads here!
Dave in AZ said in What did everyone cook today?:
Grimpuppy nice pastrami! Bought a brisket today, but think I will use a cheap store bought corned beef for my first pastrami. I’m visiting my Dad next week, pastrami is his favorite, so he is taking me to his fav pastrami sandwich place. We were talking about all the recent pastrami threads here!
That is what I used this time. After St. Pattys day, they marked down the pre-packaged corned beef flats to $1.99 pound. I grabbed a few of them for the freezer.
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My polish sausage, hot smoked. Quick seared.
Marianski recipe, 32mm hog casings, frozen pork stock instead of water, 1.5x garlic. Served with Colman’s English mustard.Brussel sprouts, blanched then face fried in oil til crispy, tossed in balsamic vinegar/brown sugar/coriander-salt syrup.
Mac and cheese: Kraft, but reheated with Queso, cream, truffle salt, cayenne.
Cheery tomato salad with pickling cucumbers and sweet Maui onion with a vinaigrette.
… I was supposed to make Canadian bacon today, bought the loin, then got hungry.
Dave in AZ Had some brussel sprouts done that way last night. Cant beat them! Everything looks great!
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Took my other corned beef and made Pastrami out of it. Beats walmart deli pastrami all day long!
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johnsbrewhouse I really need to learn how to make cornbread. Are you willing to share your recipe
kyle hands down this is the best recipe I have ever made.
Ingredients
• 6 tablespoons melted, plus butter for baking dish unsalted butter
• 1 cup cornmeal
• 3/4 cup all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 6 tbsp sugar
• 2 large lightly beaten eggs
• 1 1/2 cups buttermilk
Directions
Preheat the oven to 425º. Lightly grease an 8-inch baking dish.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.
In a separate bowl, mix together the eggs, buttermilk and butter. Pour the buttermilk mixture into
the cornmeal mixture and fold together until there are no dry spots (the batter will still be
lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes
out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10
minutes before serving -
My polish sausage, hot smoked. Quick seared.
Marianski recipe, 32mm hog casings, frozen pork stock instead of water, 1.5x garlic. Served with Colman’s English mustard.Brussel sprouts, blanched then face fried in oil til crispy, tossed in balsamic vinegar/brown sugar/coriander-salt syrup.
Mac and cheese: Kraft, but reheated with Queso, cream, truffle salt, cayenne.
Cheery tomato salad with pickling cucumbers and sweet Maui onion with a vinaigrette.
… I was supposed to make Canadian bacon today, bought the loin, then got hungry.
Dave in AZ That looks very good.
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johnsbrewhouse I really need to learn how to make cornbread. Are you willing to share your recipe
kyle My opinion, but if have a cast iron 8x8 or 9x13 for your cornbread it will consistently turn out perfect every time and a more even color. If not steel or aluminum makes a good product too.
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kyle hands down this is the best recipe I have ever made.
Ingredients
• 6 tablespoons melted, plus butter for baking dish unsalted butter
• 1 cup cornmeal
• 3/4 cup all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 6 tbsp sugar
• 2 large lightly beaten eggs
• 1 1/2 cups buttermilk
Directions
Preheat the oven to 425º. Lightly grease an 8-inch baking dish.
In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.
In a separate bowl, mix together the eggs, buttermilk and butter. Pour the buttermilk mixture into
the cornmeal mixture and fold together until there are no dry spots (the batter will still be
lumpy). Pour the batter into the prepared baking dish.
Bake until the top is golden brown and tester inserted into the middle of the corn bread comes
out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10
minutes before servingmrobisr I always pre-heat a cast iron skillet in the oven. Then when up to temp take it out and add a huge pat of butter. Swirl to coat then pour batter in. Sort of gives the crust a bit of extra crispness. Also butter!
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kyle My opinion, but if have a cast iron 8x8 or 9x13 for your cornbread it will consistently turn out perfect every time and a more even color. If not steel or aluminum makes a good product too.
mrobisr thanks. I will have to try it when I’m done with my midnights at work. Only cast iron I have is a 13" fry pan if that will work. If I keep getting all these good recipes, I am going to be fatter than I already am
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Brewing beer this morning. Technically it’s cooking at this stage, right?
20 lbs of pilsner malts and Munich malts will ultimately become 10 gallons of German style Alt beer.
At this step I am mashing the crushed grain with hot water to convert starches to sugars and extract flavor and color.
This step takes about 2 hours.
This is the extract we are after and will collect more with subsequent hot water
A little over 10 gallons of extract collected in the electric boil kettle.
Hops are added where flavor and aroma are extracted and added to what will become beer.
After the boil, the finished wort needs to be chilled to room temperature so yeast can be added without killing it.
The counterflow chiller is the coil looking thing. Cold tap water circulates through the outside clear hose and hot wort from the bowl kettle runs through an inner copper line before flowing into the fermenters. Yeast gets added and wort ferments turning sugar into alcohol, CO2 and flavors.
The hydrometer reading tells me that I hit my efficiency numbers for extracting all the tasty sweet goodness out of the grain.
Now its just a matter of waiting for the yeast to do their work.
Paul
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johnsbrewhouse I really need to learn how to make cornbread. Are you willing to share your recipe
kyle No problem Kyle. You can do it with or without cheese, you can add chilies if you choose as well. I will give you the cheese recipe, if you want just plain, just eliminate the cheese.
1 1/2 cups flour
1/2 cup corn meal
2/3 cup sugar
1 TBSP Baking Powder
1/2 tsp salt
3 Large Eggs
1/3 cup oil (vegetable, canola or whatever, bacon fat works well too)
3 TBSP Butter
1 Cup Cheese Shredded (whatever type you like) optional
Mix all dry ingredients together, add cheese and mix well. Melt butter with oil, add milk and eggs, blend all wet ingredients together well. Mix wet and dry ingredients and whisk together, pour into a grease 8 x 8 pan and put into a pre-heated 350 degree oven for 35 minutes. Check for doneness by using a toothpick insert into center, it will come out clean when finished. Enjoy! -
kyle My opinion, but if have a cast iron 8x8 or 9x13 for your cornbread it will consistently turn out perfect every time and a more even color. If not steel or aluminum makes a good product too.
mrobisr The cheese gives it really good crust, I do my double batch in a pyrex glass pan. It works similar to cast iron since the heat is very consistent.
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