snagged in outlet 3 Posted March 2, 2021 Posted March 2, 2021 7 minutes ago, ness said: Yeah, really adds a great flavor. That one was a shade underdone, IMO. Just a little more time and the top would have set better, cheese would have browned a bit and the crust would have had a little better leoparding. I didn't bother taking a pic of the one before it, which went a tad too far the other way My finger has hovered over the buy button a dozen times in that bad boy.
ness Posted March 2, 2021 Author Posted March 2, 2021 34 minutes ago, snagged in outlet 3 said: My finger has hovered over the buy button a dozen times in that bad boy. I originally ordered from Ooni in Feb. It was going to be late March before delivery, but I read on a FB group that Dick's Sporting Goods had them, so I cancelled and ordered from them. I got it in a few days. Just saw someone post that Bloomingdale's had them at 20% off (supposedly). So, if you do want to buy it's worth checking around. snagged in outlet 3 1 John
rps Posted March 4, 2021 Posted March 4, 2021 On 3/2/2021 at 5:45 PM, ness said: I originally ordered from Ooni in Feb. It was going to be late March before delivery, but I read on a FB group that Dick's Sporting Goods had them, so I cancelled and ordered from them. I got it in a few days. Just saw someone post that Bloomingdale's had them at 20% off (supposedly). So, if you do want to buy it's worth checking around. Oh good heavens. I have an egg, a flat top, and now you tempt me with a pizza oven? Satan, get thee behind me! BilletHead and ness 2
rps Posted March 7, 2021 Posted March 7, 2021 Last night's frittata and tonight's teres major steak with miso butter, potato stick, and mushroom broccolini. nomolites, Johnsfolly, BilletHead and 2 others 5
rps Posted March 8, 2021 Posted March 8, 2021 Miso marinade wings with rice pilaf. Salad too but out of the picture. Johnsfolly 1
podum Posted March 9, 2021 Posted March 9, 2021 Chili Powder I posted a while ago about making fermented hot sauce and chili paste. Peppers in even a small garden overwhelm my ability to ferment them all or use them in cooking. The logical answer is to dry them. Most I then convert to chili powder. I start with a dehydrator (a cheapie). My only requirement is that it has a temperature setting. I dehydrate chilis at 100F or lower. Any higher and they "cook" a little which changes the flavor in a way I don't like. The result: At low temps, it may take up to 10 days to fully dry the peppers in the dehydrator. I don't hurry. Once done, they keep for a few years. To make the powder, I use a handheld coffee grinder that goes for $15 bucks on Amazon. It's made by Krup, but any model will work (just don't grind your coffee in it afterward). I leave lots of peppers whole to grind into powder as I need it or to add dried peppers to soups and stews. The cool thing is that you can have powders and peppers available in heat levels that are all over the spectrum. rps, BilletHead, Johnsfolly and 1 other 4 I wish I had more time more than I wish I had more money.
BilletHead Posted March 9, 2021 Posted March 9, 2021 50 minutes ago, podum said: Chili Powder I posted a while ago about making fermented hot sauce and chili paste. Peppers in even a small garden overwhelm my ability to ferment them all or use them in cooking. The logical answer is to dry them. Most I then convert to chili powder. I start with a dehydrator (a cheapie). My only requirement is that it has a temperature setting. I dehydrate chilis at 100F or lower. Any higher and they "cook" a little which changes the flavor in a way I don't like. The result: At low temps, it may take up to 10 days to fully dry the peppers in the dehydrator. I don't hurry. Once done, they keep for a few years. To make the powder, I use a handheld coffee grinder that goes for $15 bucks on Amazon. It's made by Krup, but any model will work (just don't grind your coffee in it afterward). I leave lots of peppers whole to grind into powder as I need it or to add dried peppers to soups and stews. The cool thing is that you can have powders and peppers available in heat levels that are all over the spectrum. I do the same thing but take it up a notch and smoke my peppers first then dehydrate and then spin up in the coffee grinder. Fantastic stuff! Johnsfolly, rps and podum 3 "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
rps Posted March 12, 2021 Posted March 12, 2021 short rib on polenta BilletHead, Johnsfolly and ness 3
MOPanfisher Posted March 12, 2021 Posted March 12, 2021 I believe it was a year ago today that I went on injured reserve and started down the path to a new shoulder and ruined my fishing year. So not being able to stand it any longer I went out wandering around yesterday evening and ran into a couple friends I haven't seen for a while, Jack and Wally. I invited them to supper tonight. Gonna try something a little different though, planning on tossing their sides onto the cast iron griddle plate on my grill, hoping I can get a little crust but not burn them. Will hopefully post a pic of the results. Well got the plate a little to hot and darkened the butter, and was a bit light on the seasoning. But still pretty dang good. rps, BilletHead, ness and 1 other 4
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now