Tyty. We've actually increased the number of meatless meals around here lately but I guess they're not as pretty because I don't have many pics of them
nice
that is just about the manliest breakfast I’ve ever seen lol
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Gotta say it SLAPPED. Eaten with a habanero hot sauce that I fermented and bottled myself too
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More food - pics just aren't as pretty as the ones that made the first cut.
Prime rib that got smoked before searing
Giardiniera that fermented for about 2 weeks before jarring
Ribs. Kosher dills I fermented.
Kosher dills fermented for about 2.5 weeks before jarring. These were a really nice batch.
This is the starting point for those dills
Hoagie/Hero/Sub/whatever you call it depending on the city
Cuban sandwich
Caesar salad (dressing from scratch is the star)
Fennel/orange/celery/pepita salad
The only picture I took of the Thanksgiving spread that I poured hours into lol
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This dude is the dude of cooking
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Culinary monster
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What recipe do you use for the pickles? I tried a horse radish one that was good at first but got too strong after a while. I liked the kick though. A grape leaf one was good too but too mild.
Kenji does most of what I do in this video: Kosher Dill Pickles | Kenji's Cooking Show - YouTube
Basics are:
Cucumbers (duh)
Distilled water
Somewhere in the range of 2 - 2.5% salt by weight (both for the water and the cucumbers)
Dill, dill seed, mustard seed, garlic, black pepper, bay leaf. Some people like to add in other stuff like anise or cloves but I keep it relatively simple. Amounts I just go by feel.
A small amount (1/4 - 1/2 tsp for normal sized batches) of calcium chloride for crispness. This is totally optional but I like a snappy pickle.
Usually I let them go at least 2 weeks but I've pulled some early for half-sours before and enjoyed them just as much.
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Thanks. I'll try it out next month.
Even if I really was muslim, I would eat Capgrass' cooking, halal or not.
I bet pureed smoked watermelon could go well in a hot sauce
I tried using a bit of it pureed in a cocktail (it was okay...) but I was honestly too overwhelmed by the whole debacle to do anything smart like try hot sauce.
That thanksgiving mmmmm mmmm mmmm that looks good dude
My in-laws are visiting from Canada to see their granddaughter for the second time (yay pandemic!) and they weren't able to have a proper Thankgiving a couple weeks ago (Canadian is in Oct) so I put together something special.
Smoked a turkey breast section over applewood. Sweet potatoes slow roasted with thyme, and then mashed with brown butter and maple syrup. Brussels sprouts with bacon. Chanterelle mushrooms. Dressing made from all the bread scraps we had around, my usual homemade stock, onion, and sage from our garden. Cranberry sauce from a can because it's a family tradition to serve it in the shape of the can.
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the return of the king
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I'm in a biker gang so it's generally my outlaws that are in town
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Nice bird, good to see you.
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Parsley sage rosemary and thyme.
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Good lord I want this meal rn
Totally weird. but I like the meaty parts.
Not sure if I could eat it without a knife and fork.