What's Cooking?

[Johnsfolly]

9 hours ago, ness said:

Nope, haven’t gone down that path. These were steamed and served with plain old melted butter. Delicious, quick and simple. 

Did you at least brown the butter? 

[rps]

10 hours ago, snagged in outlet 3 said:

I did.  I also poached some in butter on NYE.   Easier in sous vide.  

Steam the tails just long enough to barely set the meat. Remove from shell and vacuum seal with a large pat of butter in the pouch. If desired herbs can go in the pouch as well. Try tarragon. Sous vide between 130 (tender/succulent) and 140 (traditional). Tail from 1.5 lobster -> 20 minutes +

[snagged in outlet 3]

27 minutes ago, rps said:

Steam the tails just long enough to barely set the meat. Remove from shell and vacuum seal with a large pat of butter in the pouch. If desired herbs can go in the pouch as well. Try tarragon. Sous vide between 130 (tender/succulent) and 140 (traditional). Tail from 1.5 lobster -> 20 minutes +

Good Irish butter makes a big difference👍

[BilletHead]

          More fermenting,

   We did and are doing kimchi. I say this because we have stopped the ferment process on jar one at six days. Will do jar two at nine days and twelve days for last jar. See if we can tell a difference.  Recipe out of the ball canning and preserving book. Need to start somewhere right? Napa cabbage, carrot, garlic, Korean chili flakes, ginger, fish and soy sauce and green onions. 

   A bit of a story on this. While shopping for the napa cabbage it called for two medium ones. Approx. 2 lbs. each. What the store had were some real small ones and giant ones. We did not weigh but bought two of the bigger ones. Turned out we had close to eight pounds for a bit less then 22 dollars worth! 🤪 Note to self weigh it first ha. No worries we made good use to the surplus making roasted sweet and sour napa cabbage. Good stuff. 

    Taste test on day six. Good and hot. Picking up hints of ferment. A bit salty but digging into the jar a bit deeper less of that taste. We had to top off filled jars with brine. Thinking this top taste was form this. Should balance out when mixing up. Today the plan is making kimchi fried rice. Report on that later. 

   

  

  Then first jar.    Can keep and use for six months.  

[BilletHead]

   Kimchi fried rice,

       First dish using the first run batch of kimchi. Not ever making this before I decided to look a recipe up. choice was one from the NYtimes list.

 Kimchi Fried Rice Recipe - NYT Cooking (nytimes.com)

     Really good. We doubled the recipe and it took the whole jar we pilled from the three jar run. Enough left the Mrs. will take to work so she and her doc can eat for lunch. 

[Gavin]

Looks good, our Korean neighbors always had a couple jars of Kimchi on their back pork. Today was chicken dumpling NOLA style. First time using a pasta maker. Was fun!

[Chief Grey Bear]

So Ro wanted some Beef Stroganoff for our meal today. This is her specialty dish that she has made since we got together 25 years ago. I had never had it until she made it for me. I have been hooked ever since. Hooked on her and the dish. 

She wanted to go do girly things today but would make it when she got back. I told her don’t worry about it, I got you. 

Now I’ve had Jambalaya on my brain this past week since it’s been playing everyday in my news feed. So of course I made me a big ol pot of that to eat on all week while she travels. 

So I got the jambalaya done, made a pot of bbq sauce, and then got ready to make the featured dish of the day. But this time with a bit of a twist. 

Now, she has not made the fancy, traditional Stroganoff, but the simpler version with a mushroom cream sauce. And it’s fantastic!!
And that is basically what I did too. But I sautéd onions in butter first. 

The big twist on this was what I used. Instead I made use something other than what most people use, egg noodles. And others will spoon it over mashed potatoes. Which both versions are very good. 

This time we used Gnocchi! Yeah! Crazy! Gnocchi is a potato pasta like dumpling from Italy. We found it a week ago, bought it and didn’t know really what to do with it. 

Well we know now what to do with it!! Most recipes we researched used it like pasta with a marina sauce. And that was the direction we were headed. Until this idea came up today. 

We had a bag of egg noodles on standby just in case though. But they weren’t needed. This was a fabulous twist! Ro says we will be doing again for sure! And this opens up other possibilities too!! 
I’m thinking of all kinds of things now! 

Get out side of your box! 

(Sorry, the picture leaves a lot to be desired!)

[Mitch f]

11 hours ago, BilletHead said:

          More fermenting,

   We did and are doing kimchi. I say this because we have stopped the ferment process on jar one at six days. Will do jar two at nine days and twelve days for last jar. See if we can tell a difference.  Recipe out of the ball canning and preserving book. Need to start somewhere right? Napa cabbage, carrot, garlic, Korean chili flakes, ginger, fish and soy sauce and green onions. 

   A bit of a story on this. While shopping for the napa cabbage it called for two medium ones. Approx. 2 lbs. each. What the store had were some real small ones and giant ones. We did not weigh but bought two of the bigger ones. Turned out we had close to eight pounds for a bit less then 22 dollars worth! 🤪 Note to self weigh it first ha. No worries we made good use to the surplus making roasted sweet and sour napa cabbage. Good stuff. 

    Taste test on day six. Good and hot. Picking up hints of ferment. A bit salty but digging into the jar a bit deeper less of that taste. We had to top off filled jars with brine. Thinking this top taste was form this. Should balance out when mixing up. Today the plan is making kimchi fried rice. Report on that later. 

   

  

  Then first jar.    Can keep and use for six months.  

Always wanted to make Kimchi, there’s a Korean restaurant nearby that makes it extremely good.

[BilletHead]

8 minutes ago, Mitch f said:

Always wanted to make Kimchi, there’s a Korean restaurant nearby that makes it extremely good.

           Go for it! The way your family gets into the action I am betting the help is there.

[rps]

Used th butt of the meatloaf from the other day to make a Sunday night hash.