What's Cooking?

[BilletHead]

12 minutes ago, Walleyedmike said:

Do you have a pressure canner? If so just dump it in pint or quart jars and process it. Having a few pints of Turkey broth on the shelf ready for use would be quite handy. I'm thinking I might start doing the same with leftover broth!

WM

   You know I do Mike. That will also not take up freezer space. Thanks. Don't know why I did not think about that. Good call man. 

[rps]

4 hours ago, BilletHead said:

                Not salty tasting at all. The only salt in there is what I put on the meat before dumping in. I assume I can freeze it. Over the years we have just got rid of it. Not this time.

I freeze mine and then vacuum pack it. Freeze it in smaller containers so you only need to thaw as much as you need.

[BilletHead]

1 hour ago, rps said:

I freeze mine and then vacuum pack it. Freeze it in smaller containers so you only need to thaw as much as you need.

That is what we normally do Randy but freezer space is tight right now. 

[rps]

5 hours ago, BilletHead said:

That is what we normally do Randy but freezer space is tight right now. 

I hear you, and isn't that a good thing?

 

[BilletHead]

Right now that is a big 10-4. We are blessed. 

[Gavin]

Scored a huge flat of chicken breast’s last trip, vac packed most into 1.5 lb portions. Cooked one tonight and made Caesar Salad with the real deal home made anchovy, raw egg yolk, Caesar dressing. Think will pick up the stuff for the Colombia Restaurant 1905 Salad for next time. Caesar salad is not Italian BTW. Caesar in Tijuana, MX.

[snagged in outlet 3]

9 hours ago, Gavin said:

Scored a huge flat of chicken breast’s last trip, vac packed most into 1.5 lb portions. Cooked one tonight and made Caesar Salad with the real deal home made anchovy, raw egg yolk, Caesar dressing. Think will pick up the stuff for the Colombia Restaurant 1905 Salad for next time. Caesar salad is not Italian BTW. Caesar in Tijuana, MX.

I love homemade Caesar!   The old Tornatores by the airport used to make it table side.   Grill that romaine a little and taste the magic of that!

[Terrierman]

On 5/12/2020 at 1:50 PM, MOPanfisher said:

Been a few years but nothing wring with goat meat.  Few years ago I had th idea to buy a fat goat and smoke it for a July gathering.  Didn't realize that people thought their goats were made of prime rib.  Bought most of a pig instead.  Goats have gotten extremely popular on small hobby farms in recent years, still can't believe they are worth much but they do.  Even have seen references to "goat quality hay" which is kind of like "redneck quality beer".

I saw goat hay at the MFA the other day.  It looked a lot like the regular hay sitting right next to it.  Piqued my curiosity.

[Terrierman]

On 5/13/2020 at 7:58 PM, BilletHead said:

           Today was a good day to work up some carnitas meat. Two pairs each of turkey legs, thighs, wings and the oysters from each birds back.  Again I was told this stuff is not worth keeping. Too much trouble and not worth it by two of OAF members who I consider friends. They know who they are:) . So it is salted. Then into a pot of herbs and spices for a day long simmer. Then pulled out to cool and pick.

   Hey look at them bones picked clean!     So was it worth it? Yeppers for an extra ten or fifteen minutes cleaning the bird and cooking it yes for sure. Some fine meals in this pile.    4.66 pounds of worth it. The bowl was weighed at 15.44 ounces so I called it a pound.

  @rps I have a question chef.  I strained almost to gallons of seasoned broth. I look at it every time I make a batch of meat like this. Tossed it until this time. What are my options for using this? It is real tasty.

Stop picking on me.😭

[rps]

Nancy and I have subscribed to a local farm operation. Every other week we receive a bag of whatever veg has grown or has been sourced. Last time the delivery included the egg plant I put in two post meals. This time we have a plethora of poblano peppers and tomatillos. Don't know why, but it is what it is.

Roasted salsa verde is on my horizon.

I think I will sous vide a pork tenderloin then sear it and some potato shreds on the flat top tonight. The lettuce that was included (of course) will be the base for the radish and orange salad.

Film at 11.