What's Cooking?

[MOPanfisher]

I am sort of a second vegetarian, I eat a lot of things that eat only veggies, but as you have already figured out, I am probably closer to a coyote in my eating habits, I will eat just about anything.  My wife and I may not be skinny, pale vegans but we are chunky and happy.  In the summer I am mostly vegetarian, but that is more because of the massive influx of fresh produce, right now if the form of maters.  But found a lady at church who is so excited about being able to can tomatoes she has offered to can them all and give us half.  Being a lazy guy who likes to garden and eat produce, and give it away, but not can it, I couldn't have thought up a better deal.  She doesn't know it but by doing that she has also gotten her name on the short list for canteloupes assuming they actually survive and make melons in the weedpatch that passes for my garden.  Grass isn't bad, as I sprayed it with some Arrow, which kills the grass, but does do a thing to those big beautiful pig weeds growing there as well.  When it gets hot my garden patches have to survive on water and benign neglect.

[BilletHead]

    Pretty hot to cook so most was done outside. Saturday it was fish and onion rings. Have I mentioned how much I love this wok? .

Then yesterday wild turkey and fried oyster shell and chanterells. We have been missing some fried stuff lately and thought we might need a bit of a lube job. There was corn on the cob consumed too so it wasn't all bad but tasty stuff.

BilletHead

[BilletHead]

    So other things were worked over into more good eats too. After Gavins post on his carnitas I did a batch again out of wild turkey. Loaded up the large pot with many legs, thighs and wings. Seasoned up well with all kinds of spices, threw in some hot chilies and let it simmer all day long until even the biggest toughest turkey legs fell off the bone. When cool it as shredded. Ended up with a gallon bag of meat. Some will hit the skillet to crisp up the edges in goose fat. Squeeze some orange and lime juice onto the meat. Drizzle a bit of honey on it too. Throw it into a warm corn or flour tortilla. Add raw onion and cilantro, fold and eat.......... The rest of the meat will be vacuum sealed and froze for an easy meal later.

 Then there was the smoking of five pounds of sharp cheddar. One of these sticks was eaten while still warm!

      Now check out the large mound of tomatoes,

    Yes it is salsa time . Fire roasted of course.

    One of the best batches we have thrown together. I do the outside work and the Mrs. the inside. I do the initial taste test and we adjust from there. Did not process but put into freezer jars and put into the freezer. Stays more solid and not so mushy as processed I think.

BilletHead

 

[ness]

Dang. 

[rps]

Billethead's grilled salsa inspired me. I took farmers market ingredients and made a grilled variation on a classic dish.

http://www.ozarkrevenge.com/2016/07/summertime-grilled-ratatouille.html?spref=fb

[Quillback]

On ‎7‎/‎18‎/‎2016 at 11:05 PM, ness said:

Dang. 

Indeed!  I am impressed with Billet's culinary skill.

[ness]

That wok is pretty cool. I think the high heat you can achieve on that beats what can be done on a stovetop model. And wokkery is all about high heat. 

[snagged in outlet 3]

Anybody ever see peaches like these?  They are unbelievably good.  Homegrown donut peach!

 

[ness]

28 minutes ago, snagged in outlet 3 said:

Anybody ever see peaches like these?  They are unbelievably good.  Homegrown donut peach!

 

I have seen them; don't remember where.

[snagged in outlet 3]

These are gone now too, Plus another dozen or so by tonight.