What's Cooking?

[ness]

Just now, Terrierman said:

Is there dill involved?  They look like something I would eat!  Biology is good.

Yes. Here’s the recipe I used:

https://www.foodnetwork.com/recipes/alton-brown/dill-pickles-recipe-1950656

[BilletHead]

34 minutes ago, ness said:

I’m quite pleased with the fermented pickles. Nice and sour with a touch of heat. Kept a good crunchy texture. Transfered to a smaller container and have them in the fridge. 

           Really looks good Ness,

 I thought about this when watching the morning news. They said at the 5 PM news they would be talking about how good fermented foods are for you. Sure enough it just aired. I need to do some controlled spoilage, I mean ferment .   Showed a guy doing all kinds of stuff including squash. Says fermented foods cured his ulcers. I have gut issues off and on. I need some fermented stuff,

   BilletHead

[Terrierman]

17 minutes ago, ness said:

Yes. Here’s the recipe I used:

https://www.foodnetwork.com/recipes/alton-brown/dill-pickles-recipe-1950656

Big fan of Alton Brown.  Science of food guy.  He's a lot better cook than me.

[ness]

1 hour ago, BilletHead said:

           Really looks good Ness,

 I thought about this when watching the morning news. They said at the 5 PM news they would be talking about how good fermented foods are for you. Sure enough it just aired. I need to do some controlled spoilage, I mean ferment .   Showed a guy doing all kinds of stuff including squash. Says fermented foods cured his ulcers. I have gut issues off and on. I need some fermented stuff,

   BilletHead

This was easy to do. Don’t really need the clay crock. 

Have done kraut a couple times. It was just ok. Probably be better with a better starting product. 

[Terrierman]

I've got a couple of glass crocks.  When we get home I will give it a whirl if there are still cucumbers available that are the right size.  It's already getting to the late part of season.

[BilletHead]

11 minutes ago, ness said:

This was easy to do. Don’t really need the clay crock. 

Move done kraut a couple times. It was just ok. Probably be better        withh a better starting product. 

          I remember you doing the kraut last year and posting the process but not the follow up. Now I know why. In one of our seed catalogs I seen the type of crock you had for sale. I thought about getting one. In my need for information I ran upon a recipe for kimchi. Probably shouldn't start there ,

   BilletHead

[ness]

9 minutes ago, BilletHead said:

          I remember you doing the kraut last year and posting the process but not the follow up. Now I know why. In one of our seed catalogs I seen the type of crock you had for sale. I thought about getting one. In my need for information I ran upon a recipe for kimchi. Probably shouldn't start there ,

   BilletHead

Got my crock off Amazon I think. First batch was in the big mason jar in the pickle pic above. 

Never have had kimchi. I see it in the store but it’s fairly expensive, so I just never bit the bullet. 

[ness]

24 minutes ago, Terrierman said:

I've got a couple of glass crocks.  When we get home I will give it a whirl if there are still cucumbers available that are the right size.  It's already getting to the late part of season.

Got mine at Wal-Mart. They’re from MO. 

[BilletHead]

           Came home after two weeks to all of my apples stripped off of the trees. They were small because of the dry weather. The coons and squirrels are to blame. I will deal with the coons in time but got to take out one of the other culprits this morning.

I got her undressed and cleaned. A tough old gal but lots of meat. Pitched her in the fridge to ponder. To freeze or eat right away? After thinking a bit more I grabbed one of my vintage Wagner Ware skillets. A little 1055C which measures 7.5 inches at the rim and 6.5 inside at the bottom.  So I put in a dollop of goose fat and while that was heating mixed some flour, S&P and a shot of dust from hell, not enough to burn you but get that smoky bite. in a zip lock i shook that and the meat up. From there the meat went into the hot little skillet to brown. When browned I pulled the meat and as the skillet cooled a bit I crushed six juniper berries. Grabbed the rosemary too. So I added some cheap White zinfandel to the skillet and heated up again, threw in the crushed juniper berries and a pinch of our garden dehydrated rosemary then took a little spatula and deglazed the pan. when I got this to start to bubble I put the meat back in, nestled it down and reduced to a simmer,

  The smell was great. I then covered and walked away letting it braise. Couldn't stand it and took a peek 30minutes later,

  it was making a beautiful gravy with the drippings. Gave it another 30 minutes until forked tender. Time to plate up,

The gravy drippings had thickened up and reduced. I poured it over the meat pieces and went to eating, all of it,

  I felt somewhat guilty about not saving Pat a leg for when she got home from work. BUT I have a few in the freezer and will cook her and i a big skillet full this weekend. May even have some vegetables with it . Since no one else will I am going to give myself some stars for execution, not so many for plating but a bunch for taste. Then take them all away for eating it all . Story from a foodie hack over,

   BilletHead

[Mrs. BilletHead]

OK..I asked Marty what he had for lunch today.  He said I had to look on here to find out.  You all heard him; he said that he would fix it for me this weekend.  I promise you will hear if he does not!!  And you can all spread the wrath on him!!   Mrs BilletHead