What's Cooking?

[DADAKOTA]

Billet - that is an outstanding compilation of epicurean delights.👍

[ness]

13 hours ago, BilletHead said:

   

There's a hunk missing  

[BilletHead]

3 hours ago, ness said:

There's a hunk missing  

           Pat was after a sample. Then she force fed me a bite. You should see it now. Said it was to share at work

[BilletHead]

Lunch. I'll go vegetarian. Sort of some butter is needed.  Some freddies seasoning too.Farmer up the road called. Said sweetcorn is ready. After his family is done it becomes a free for all. I picked some for lunch. Seen 5 feed sacks go out while I was there. Probably will not be a kernel left tomorrow. Maybe we will try to get another dozen. 

[DADAKOTA]

Love it when the local sweetcorn is in

[Terrierman]

I killed another chicken of the woods yesterday.  In this dry heat!  Gonna do a big ole' T-bone tomorrow with a batch of it and some sweet corn.  Don't hate me because I'm pretty.

[Mitch f]

Anyone know anything about Bone Broth? I want to start to add bone broth to my diet but the newer store brands seem to be loaded with sodium, which isn’t good for my blood pressure.

[ness]

22 minutes ago, Mitch f said:

Anyone know anything about Bone Broth? I want to start to add bone broth to my diet but the newer store brands seem to be loaded with sodium, which isn’t good for my blood pressure.

I’ve made it and wrote about it here. Delicious. 

[rps]

1 hour ago, Mitch f said:

Anyone know anything about Bone Broth? I want to start to add bone broth to my diet but the newer store brands seem to be loaded with sodium, which isn’t good for my blood pressure.

Take a goodly portion of bones and cartilage from your preferred species and put them in a pan and put them in a 350 oven until the sinew turns dark brown.

Put the bones and cartilage in a pot. Break the long bones first. Cover the bones with water and add 1/2 onion (unpeeled), one carrot, one celery stick, one clove garlic, a bay leave, a sprig of thyme, a brush of parsley, and, if you have it, some white parts of a leek. Simmer just under boiling for half a day or over night. Skim the froth and fat cap.

If you are working with fish, include the cheek, head, and eyes, but eliminate the gills. Also 2 hours max. To sound cool, call it fume.

 

[Mitch f]

7 hours ago, rps said:

Take a goodly portion of bones and cartilage from your preferred species and put them in a pan and put them in a 350 oven until the sinew turns dark brown.

Put the bones and cartilage in a pot. Break the long bones first. Cover the bones with water and add 1/2 onion (unpeeled), one carrot, one celery stick, one clove garlic, a bay leave, a sprig of thyme, a brush of parsley, and, if you have it, some white parts of a leek. Simmer just under boiling for half a day or over night. Skim the froth and fat cap.

If you are working with fish, include the cheek, head, and eyes, but eliminate the gills. Also 2 hours max. To sound cool, call it fume.

 

Sounds great! I’m assuming you can freeze portions for later?