What did everyone cook today?
-
zbigjeff I have a recipe for lazy perigee that I will send A few generations old. Taste great
JoeB Will be looking for the Lazy Pierogi recipe. Our little group got together to make about 200 pierogies. Kept it simple: We made 28 lbs of polish sausage filling (20 lbs in links and 8 lbs bulk) about 2 weeks ago. Cooked up the bulk in about 2 quarts of fresh sauerkraut. Let it cool and stuffed the pierogis. On the way to the market, we consumed about a bottle of bourbon and 12 pack of beer. The girls finished stuffing the pierogis about half way through because they said we were getting sloppy. We didn’t argue. hehehehehehehe
-
zbigjeff Congratulations on the results, keep up the good work. That is a good reward I see there.
calldoctoday Thanks. It’s very hard to “be good” when reading/seeing all the fantastic stuff these crazies come up with on a daily basis. Like you know, creating all homemade controls many things. But, today, this boy just needed the carbs.
-
calldoctoday Thanks. It’s very hard to “be good” when reading/seeing all the fantastic stuff these crazies come up with on a daily basis. Like you know, creating all homemade controls many things. But, today, this boy just needed the carbs.
zbigjeff Hey, every now & then you just gotta enjoy life! & that was some awfully good looking enjoyment you had going on there. I understand, but hang in there.
-
Sliced up some leftover Philly brats for a quick morning scramble. Yum
-
PapaSop doesn’t get any better
-
PapaSop - Yeah Man!
-
JoeB Will be looking for the Lazy Pierogi recipe. Our little group got together to make about 200 pierogies. Kept it simple: We made 28 lbs of polish sausage filling (20 lbs in links and 8 lbs bulk) about 2 weeks ago. Cooked up the bulk in about 2 quarts of fresh sauerkraut. Let it cool and stuffed the pierogis. On the way to the market, we consumed about a bottle of bourbon and 12 pack of beer. The girls finished stuffing the pierogis about half way through because they said we were getting sloppy. We didn’t argue. hehehehehehehe
This recipe passed down 8 decades that i know of… This is the way it was given to me by a Great Aunt 60yrs ago. . . . . Joe
-
Chicken pastys
-
Last batch, almost done.
-
Steve Winscot
Have the same dehydrator. Haven’t used the jerky screens. Faster clean up I guess? -
Steve Winscot
Have the same dehydrator. Haven’t used the jerky screens. Faster clean up I guess? -
This recipe passed down 8 decades that i know of… This is the way it was given to me by a Great Aunt 60yrs ago. . . . . Joe
JoeB How cool. Passing on to my Polak buds. They should get a kick out of this one as did I. Thanks for keeping traditions strong.
-
PapaSop I highly recommend the poly screens, it keeps the jerky from wrapping around the grid and sticking to itself. The poly literally self releases during the drying process and cleanup is a breeze.
Steve Winscot
Sold. Where do I get them? -
zbigjeff Hey, every now & then you just gotta enjoy life! & that was some awfully good looking enjoyment you had going on there. I understand, but hang in there.
calldoctoday Hanging very loosely. Today is making Garlic-Butter-Parm White and Brown rice for individual vacuum bags to be rewarmed via sous vide. Thanks for the support.
-
Steve Winscot
Sold. Where do I get them? -
Makes it easier to rotate too
-
PapaSop Amazon, they will be a little smaller than the racks in your dehydrator but that improves circulation.
Steve Winscot
Placing order shortly. Thanks -
Steve Winscot
Placing order shortly. Thanks
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
