Inigima Posted July 17, 2015 Share Posted July 17, 2015 I crêped. http://i.imgur.com/1e9razV.jpg Link to comment Share on other sites More sharing options...
wolverine Posted July 17, 2015 Share Posted July 17, 2015 Fresh ribeye steaks from a half a steer we just had butchered from a local farmer. Potatoes on the grill as well and a salad from our garden spinach. Washed down with lots of beer. Finished putting steel on a barn roof and needed to celebrate. Link to comment Share on other sites More sharing options...
Yagathai Posted July 17, 2015 Share Posted July 17, 2015 I literally just finished that pork stew I posted about on the 7th, and I had to force myself to eat an extra bowl every day. That was some excellent value for money!Tonight: https://pbs.twimg.com/media/CKIcMsOWEAQQtoH.jpg Link to comment Share on other sites More sharing options...
Tears of Lys Posted July 17, 2015 Share Posted July 17, 2015 Question for you knowledgable folks.Tonight I made duck burgers (duck, spring onion, plum, soy sauce, honey, breadcrumbs). Absolutely delicious, big fan and will make them again. I'm not happy with what I served them with though, bearnaise sauce, lightly fried new potatoes, side salad.The bearnaise just didn't complement the burgers. So, what would you serve then with?Hmm... the duck burgers have a really Asian food feel to them. How about a bean curd & peanut salad (not really a salad, but a nice side dish.) Marbled tea eggs? Marinated veggies in white vinegar, sugar, salt, and chili pepper? How about sesame eggplant salad?Or you could have the duck burgers with "Ants climbing a tree" - bean threads with reconstituted dried mushrooms, ginger, garlic, finely chopped pork, and hot bean sauce?I don't know if anything there appeals to you, but if you're interested in any of them, I can spell out more detailed recipes. Or maybe you'll just be inspired to branch out from these suggestions and come up with something on your own.Hope it helps! Link to comment Share on other sites More sharing options...
Tears of Lys Posted July 17, 2015 Share Posted July 17, 2015 I crêped.http://i.imgur.com/1e9razV.jpgWhat's in those crepes, we wonders... Link to comment Share on other sites More sharing options...
Deedles Posted July 17, 2015 Share Posted July 17, 2015 Those are awesome suggestions ToL. I pRticularly like the ants climbing a tree, and marinated.veggies. Thank you! Link to comment Share on other sites More sharing options...
Inigima Posted July 18, 2015 Share Posted July 18, 2015 What's in those crepes, we wonders... I made them a few days ago on a whim for my girlfriend, who is injured. I didn't have time to make much of anything, so I was going to go for a silly school lunch theme and make one peanut butter and one jelly, but she got out of the shower before I did and vetoed that. We ended up with one peanut butter and banana, and one with fresh peaches in. Link to comment Share on other sites More sharing options...
Inigima Posted July 20, 2015 Share Posted July 20, 2015 Gazpacho http://i.imgur.com/TrFnmA0.jpg Link to comment Share on other sites More sharing options...
all swedes are racist Posted July 20, 2015 Share Posted July 20, 2015 Gazpacho http://i.imgur.com/TrFnmA0.jpg Very nice! Link to comment Share on other sites More sharing options...
wolverine Posted July 22, 2015 Share Posted July 22, 2015 First beef roast from the steer we had butchered. Roasts are so great since the leftovers get to be made into delicious savory foods as well. Had a couple pork belly tacos at lunch yesterday that were very yummy. Pork seems to have way to low of opinion by many in this country. Link to comment Share on other sites More sharing options...
BigFatCoward Posted July 23, 2015 Share Posted July 23, 2015 can anyone explain why my hot sauce explodes when i open the jar (sprays everywhere). what might be causing the build of gas? what can i avoid next time i make a batch. Link to comment Share on other sites More sharing options...
Yagathai Posted July 23, 2015 Share Posted July 23, 2015 Gas means the sauce is still fermenting. Either you didn't let it ferment long enough (assuming you're making a fermented sauce) or you weren't sanitary enough when you cooked & bottled it (assuming you're making a nonfermented sauce) or both.Either way you can stop fermentation by a) pasteurization (most reliable) or B) altering the PH of the sauce (easiest).To alter the PH, just add a bunch of distilled vinegar until you get the PH to below 5. This will stop any random bacterial fermentation. If you're still getting gas after that, it means you have a yeast infection (heh) or a really tricky souring bacteria, like lactobacillus. You should be able to solve that by getting the PH down below 3 or so, which isn't all that sour but will be more noticeable. You can get PH test strips for cheap from most homebrew suppliers, or a PH testing device for about $50: http://www.amazon.com/Meter®-Resolution-Accuracy-Handheld-Measurement/dp/B00ST3VTQ4/ref=lp_393271011_1_3?s=industrial&ie=UTF8&qid=1437688836&sr=1-3.To pasteurize, you need to know the PH of your hot sauce. If it's above 4, you need special equipment and it's a real pain. If it's below 4, you can put the sauce in a vessel that you can safely boil (like a canning jar), seal it, then submerge it under boiling water for 40-90 minutes (longer=safer) at sea level. Add ten minutes if you're at high altitude. Link to comment Share on other sites More sharing options...
Deedles Posted July 25, 2015 Share Posted July 25, 2015 Amazing fancy lunch with my love today. Starter of pork belly with tamarind glaze, quail egg and tartare of shrimp. Main of guinea fowl, jus gras, chick pea curd. Tastes and textures of apricot and pistachio for dessert. Picnic type dinner as a result. Very happy deedles. Link to comment Share on other sites More sharing options...
wolverine Posted July 28, 2015 Share Posted July 28, 2015 Kind of a cool supper last night. Made stir fry with round steak from a steer my brothers neighbor raised. The vegetables were peppers, onions, broccoli, and pea pods all from our garden. Beef broth came from the roast we made from the same steer last week. Put in the cutting order on our half a hog that my dad raised. Really need another freezer... Link to comment Share on other sites More sharing options...
HexMachina Posted July 28, 2015 Share Posted July 28, 2015 Yesterday we had leftover meat from the joint of beef from the Sunday's Dinner, so I diced it up with some carrots and onions, cooked them together along with peas and gravy, then made some shortcrust pastry and threw together a pie. Turned out better than my pies usually do, as I rolled the pastry to the right thickness that it was crisp without falling apart once you cut it. Parents had that with roast potatoes and I used the last bits of leftovers (I have no idea why my parents bought such a large joint of beef - usually there is only the two of them, and this has fed us over two days, and we had guests on the Sunday too) to go with jacket potato and salad. All turned out very nice. I love cooking with leftovers Link to comment Share on other sites More sharing options...
BigFatCoward Posted July 29, 2015 Share Posted July 29, 2015 Gas means the sauce is still fermenting. Either you didn't let it ferment long enough (assuming you're making a fermented sauce) or you weren't sanitary enough when you cooked & bottled it (assuming you're making a nonfermented sauce) or both. Either way you can stop fermentation by a) pasteurization (most reliable) or B) altering the PH of the sauce (easiest). To alter the PH, just add a bunch of distilled vinegar until you get the PH to below 5. This will stop any random bacterial fermentation. If you're still getting gas after that, it means you have a yeast infection (heh) or a really tricky souring bacteria, like lactobacillus. You should be able to solve that by getting the PH down below 3 or so, which isn't all that sour but will be more noticeable. You can get PH test strips for cheap from most homebrew suppliers, or a PH testing device for about $50: http://www.amazon.com/Meter®-Resolution-Accuracy-Handheld-Measurement/dp/B00ST3VTQ4/ref=lp_393271011_1_3?s=industrial&ie=UTF8&qid=1437688836&sr=1-3. To pasteurize, you need to know the PH of your hot sauce. If it's above 4, you need special equipment and it's a real pain. If it's below 4, you can put the sauce in a vessel that you can safely boil (like a canning jar), seal it, then submerge it under boiling water for 40-90 minutes (longer=safer) at sea level. Add ten minutes if you're at high altitude. cheers, i went with the with the easy option, i'll wait and see whether exploding hot sauce is a thing of the past. which would be good because this batch has both ghost and moruga scorpion chillies and takes the enamel off my teeth, i don't want it exploding in my eyes. Link to comment Share on other sites More sharing options...
Deedles Posted July 29, 2015 Share Posted July 29, 2015 Bit of a disappointment tonight. I made duck burgers again. Tasty but the bottom caught a little and the honey on the bottom burnt. I did sweet corn fritters but fried them in too small a pan so kept breaking them as I flipped. A mango and avocado salsa was over ripe so textures were off. All tasted good but overall, a failure. Link to comment Share on other sites More sharing options...
Inigima Posted July 30, 2015 Share Posted July 30, 2015 Amazing dinner. Cucumber salad, roasted vegetable and chickpea tart, and capellini with brown butter, garlic, and fresh parmesan. Link to comment Share on other sites More sharing options...
all swedes are racist Posted August 1, 2015 Share Posted August 1, 2015 Beef and carnitas tacos outside at a park in Portland OR with a bunch of awesome people Link to comment Share on other sites More sharing options...
MercenaryChef Posted August 2, 2015 Share Posted August 2, 2015 Just made a lovely Sunday breakfast of sunnyside duck eggs, a patty of maple sausage I made from a hog I butchered this week and baby potatoes poached in rendered beef and pork fat. Breakfast is truly the most important meal of the day. Link to comment Share on other sites More sharing options...
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