What's Cooking?

[ness]

Well, my severely neglected sourdough starter has been through intensive biological therapy and is now expected to make a full recovery. 

It's been months since I attended to it. It was thick and settled into the bottom of the container and covered with gray liquid or 'hooch', which is I-don't-know-exactly-what, but it contains some alcohol from what I've read. Settlers used to drink it. Being pretty-well settled, I took a pass. 

I poured off all the liquid, and dug some of the starter out of the middle, leaving the discolored stuff around the edges behind. I've been feeding it twice daily for a couple weeks and it is now smelling good and working away. Going to get a good starter going today and bake tomorrow.  

 

By 11:00 the jar was about overflowing. 

[BilletHead]

     Somewhat reluctant to post,

Will do anyway knowing bullies come in all ages. When they get to a certain age I consider them smart  a**es.

 So I made a tomato bisque soup with some of the tomatoes that I dehydrated from our garden. The herbs too we grew. Good old grilled cheese. Half sharp cheddar and the other half Asiago.  I think this is the best soup I have ever made.

 

   Snack time. "Bow Ties" Club cracker with a shaving of Asiago cheese, then a third of a strip of bacon around that. A pinch of brown sugar on top. Place on a rack on sheet pan. 250 degrees for a couple of hours. As the bacon crisps it shrinks the middle of the cracker giving it a bow tie appearance. Sweet, salty and crunchy with a faint cheese flavor. Pretty good junk food

  Made some Kentucky Burgoo last week too. Used squirrel for the meat component.  Smoking more mallard breasts and making rum balls today. May get to that later,

BilletHead

 

[ness]

How about that tomato bisque recipe, sir? 

You forever changed me on grilled cheese when you added the roasted Hatch chiles. I dream about that sandwich

 

[BilletHead]

  Here you go friend,

https://www.delishknowledge.com/sun-dried-tomato-bisque-with-cheesy-croutons/

BilletHead

[rps]

2 hours ago, BilletHead said:

  Here you go friend,

https://www.delishknowledge.com/sun-dried-tomato-bisque-with-cheesy-croutons/

BilletHead

Sounds great! A small hit of dry sherry, in the soup, wouldn't hurt.

[rps]

Getting ready to start in the kitchen.

Using a new Nueskes product tonight, Mettwurst. https://www.nueskes.com/cooked-mettwurst-three-12-oz-rings-/

I plan to grill it and then braise it in chicken stock with sauerkraut, apple and new potatoes.

[ness]

3 hours ago, BilletHead said:

  Here you go friend,

https://www.delishknowledge.com/sun-dried-tomato-bisque-with-cheesy-croutons/

BilletHead

That sounds great. 

Whats the texture of your dehydrated tomatoes like -- are they somewhat soft and chewy or harder that that? Seems like you'd really get a concentrated mater flavor from those. Love maters!

[BilletHead]

     Well Ness my dehydrated tomatoes are like leather, more chewy than crunchy. Re hydrated they fluff real well except for the skin. When we made the soup there are slivers of skin in there. Very few but in there. I am not sure what the sun dried ones the recipe calls for would be like.

  Bingo on the flavor concentration of  the ones I dried. Pop one of those dried tomato slices in your mouth and chew. BAM! You have instant summer tomatoes on steroids for taste. I once and awhile take and eat one just like that for a fix .

[Johnsfolly]

Tonight was comfort food. I made a meatloaf with a more southwest flavor by adding smoked paprika, garlic powder, then chili and cumin powder.  Served with mashed potatoes made with sour cream and bacon horseradish dip instead of milk. Little salt and pepper to taste. 

[rps]

For a change of pace, here is a breakfast dish.

http://www.ozarkrevenge.com/2016/12/a-spot-of-breakfast.html