What did everyone cook today?
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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!
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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
kyle said in What did everyone cook today?:
Only cast iron I have is a 13" fry pan if that will work.
It will work absolutely perfectly and that could be part of the reason I too fat, lol.
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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.
processhead Great pics, you are making me want to get another batch going.
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RON PARRISH Yeah sausage making is second only to all grain brewing in your ability to make a mess.
I am taking a break now before I start cleaning equipment and putting stuff away. Maybe Dave in AZ will offer to come over and help me do dishes. lolprocesshead said in What did everyone cook today?:
Yeah sausage making is second only to all grain brewing in your ability to make a mess.
And that is no joke and it can be so sticky too.
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processhead I think if I had to go thru all that for beerI might never drink one
gus4416 said in What did everyone cook today?:
processhead I think if I had to go thru all that for beerI might never drink one
When you make your own, you appreciate it all that much more! Just like sausage or bacon.
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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.
Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 Very nice. I have to take on one the many recipes when I get home. Mouth is watering and I just finished dinner on the road.
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Daeji-gogi or Pork Bulgogi
Quick version for US audience… wife needed dinner in 30 min.
Pork loin slices marinated in Korean commercial pork marinade, smoked 20 min, sliced and tossed with onions and green onions in wok. Added Korean red pepper flakes, sesame seeds, sesame oil.Kimchee style slaw. Green and purple cabbage sliced and tossed with chredded carrot, green onions, coriander salt, Gochujang Red pepper paste, minced garlic, fresh grated ginger, splash of soysauce and fish sauce, sit 30min.
Assemble with fermented soybean paste or miso on romaine lettuce with some rice.
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Daeji-gogi or Pork Bulgogi
Quick version for US audience… wife needed dinner in 30 min.
Pork loin slices marinated in Korean commercial pork marinade, smoked 20 min, sliced and tossed with onions and green onions in wok. Added Korean red pepper flakes, sesame seeds, sesame oil.Kimchee style slaw. Green and purple cabbage sliced and tossed with chredded carrot, green onions, coriander salt, Gochujang Red pepper paste, minced garlic, fresh grated ginger, splash of soysauce and fish sauce, sit 30min.
Assemble with fermented soybean paste or miso on romaine lettuce with some rice.
Dave in AZ Looks great can’t say I have had the slaw like that, but the ingredients I like.
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mrobisr 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!
Jamieson22 amen, I always preheat for cornbread.
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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.
![20220330_095727.jpg](/assets/uploads/files/1648652521062-
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. -
PapaSop said in What did everyone cook today?:
processhead
Looks like a lot of work for a bottle of beer… LOL, just kidding. Have thought about trying home brewing for a much as I love my beer. Perhaps upon retirement.My buddy brought his father in law over to watch us brew several years ago.
He watched us quietly the whole time, and when we were finished, he said, " Very interesting, but couldn’t you just buy beer at the store?"processhead thats great! Heck, we could buy sausage and everything else we make in this community at the store, but what would we do for entertainment then?
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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.
-
Prime 1 Sirloins are on sale this week: Did one in the sous vide 1 hour at 129°, then seared on the grill 1 minute each side, roasted cauliflower and the finest bag cesar salad.
HerbcoFood My kind of meal, sirloin cooked perfectly
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Prime 1 Sirloins are on sale this week: Did one in the sous vide 1 hour at 129°, then seared on the grill 1 minute each side, roasted cauliflower and the finest bag cesar salad.
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Prime 1 Sirloins are on sale this week: Did one in the sous vide 1 hour at 129°, then seared on the grill 1 minute each side, roasted cauliflower and the finest bag cesar salad.
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HerbcoFood That is a good looking steak and I love Cesar salad good looking meal
gus4416 I could easily it a Cesar salad once a week.
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