Author Topic: What's Cooking  (Read 166105 times)

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Offline GoingMyWay

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Re: What's Cooking
« Reply #1080 on: June 28, 2022, 11:14 AM »
Interesting.  I hadn't heard of mulberry tea before.  I wonder if she got mixed up and was supposed to be harvesting and drying the leaves instead of the berries themselves.
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Offline Cheese

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Re: What's Cooking
« Reply #1081 on: June 28, 2022, 11:22 AM »
The plates still only claim 10k, I think @Mortiser was referring to @Cheese 's location tag :)

Ya @squall_line the Minnesota DNR has an interesting metric for lake counting which has evolved since 1950 when the "Land of 10,000" was first put on license plates.

If the lake is at least 10 acres large, then Minnesota has 11,842 lakes.
If the lake is at least 2.5 acres large, then Minnesota has 21,871 lakes.
And if you're counting all bodies of water including rivers, streams, ponds, marshes, gravel pits etc, there are 124,662 bodies of water.

At any rate...10,000 is a lot more memorable tag line than 11,842.  [tongue]  [smile]

Offline squall_line

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Re: What's Cooking
« Reply #1082 on: June 28, 2022, 09:00 PM »
The plates still only claim 10k, I think @Mortiser was referring to @Cheese 's location tag :)

Ya @squall_line the Minnesota DNR has an interesting metric for lake counting which has evolved since 1950 when the "Land of 10,000" was first put on license plates.

If the lake is at least 10 acres large, then Minnesota has 11,842 lakes.
If the lake is at least 2.5 acres large, then Minnesota has 21,871 lakes.
And if you're counting all bodies of water including rivers, streams, ponds, marshes, gravel pits etc, there are 124,662 bodies of water.

At any rate...10,000 is a lot more memorable tag line than 11,842.  [tongue]  [smile]

That's 4.05 hectares and 1.01 hectares, respectively, for our friends across the really big pond.  [wink]

Offline Yardbird

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Re: What's Cooking
« Reply #1083 on: June 28, 2022, 09:43 PM »
And now you know why they have so many mosquitos. 

Offline woodbutcherbower

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Re: What's Cooking
« Reply #1084 on: June 29, 2022, 02:50 AM »
Whatever the size boundaries covering the count limit are - I think it’s great that someone was proud enough of their state to actually count them. It must have been quite the task back then.

And something I just thought of @Cheese - you should make some mulberry vodka. Decant a bottle of the good stuff into a larger glass container such as a Kilner jar, add mulberries to about a quarter-way up the liquid, add a couple of tablespoons of sugar, re-seal the bottle and wait six months. Give it a gentle swirl every few weeks. Finally, strain it through a fine-mesh sieve back into a regular-sized bottle. Serve in shots straight from the freezer. We do it over here using wild sloe berries and it’s delicious. It works best when the berries are fully ripe and fairly soft.
« Last Edit: June 29, 2022, 03:04 AM by woodbutcherbower »

Offline hdv

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Re: What's Cooking
« Reply #1085 on: June 29, 2022, 07:42 AM »
Ha! That makes me remember something I learned from a really good and old Austrian friend a long time ago (sadly, he passed away a few years ago, but he made it to be 97 years old!). I used to put green pine cones in vodka before I gave up drinking altogether. The vodka would turn red (weirdly enough not green) and got a wonderful resin taste. Not too much of it. Just perfect. A bit like good Greek metaxa. Just like @woodbutcherbower I preferred to drink it straight from the freezer. I wish he were still alive. The things I learned from that old geezer...

Offline Cheese

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Re: What's Cooking
« Reply #1086 on: June 29, 2022, 09:40 AM »
And something I just thought of @Cheese - you should make some mulberry vodka.

That's a great idea... [smile]...I was just thinking yesterday about what else I could use the mulberries for. The smoothie wasn't that great but I think that was because of the fresh mint leaves I added.  [sad]

Just ran across this: "Based in England, Kilner has made glass jars for preserving and pickling food since 1842."
« Last Edit: June 29, 2022, 09:45 AM by Cheese »

Offline hdv

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Re: What's Cooking
« Reply #1087 on: June 29, 2022, 10:45 AM »
Didn't know about Kilner. I think around here Weck jars are probably the most popular way to preserve food.

I use loads of them every year to keep the confitures, chutneys, pickles, "stoofperen" (cooked in red wine, no idea what you call those in the States), apple sauce, etc. in. Also have lots of flip top bottles for apple juice and elderflower syrup. This year I was thinking of trying to make my own perry. Never done that before, so that will be a challenge, I suspect.

Offline GoingMyWay

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Re: What's Cooking
« Reply #1088 on: July 08, 2022, 10:10 AM »
My wife made a beef and asparagus stir fry on the Blackstone the other day.

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Offline Cheese

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Re: What's Cooking
« Reply #1089 on: July 08, 2022, 11:01 AM »
My wife made a beef and asparagus stir fry on the Blackstone the other day.

That looks good and it really sounds good...maybe I'll do a beef/asparagus stir fry tonight.  [smile]  I'll probably add in some red peppers and some red onions and serve it on a bed of brown rice or maybe I'll use salad greens instead? That's the ticket, I'll save the rice for the fall/winter season and use a mix of spinach and arugula.

Offline GoingMyWay

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Re: What's Cooking
« Reply #1090 on: July 08, 2022, 11:53 AM »
Sounds good and healthy!  I'm looking forward to seeing your stir fry!
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Offline Cheese

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Re: What's Cooking
« Reply #1091 on: July 09, 2022, 12:21 AM »
Here it tis...thanks for the inspiration. 🙏🙏  Sometimes I just get locked up because of all the options out there and at the same time I'm in the middle of a project and I'm consumed with all of the options and the matters I have to attend to and then something becomes immediately clear...there's suddenly a clairvoyance of thought...this is what I wanted to cook tonight.  [smile] 

So instead of red onion I substituted scallions instead...it was a bit fresher and had a brighter taste.

It was delicious. 



« Last Edit: July 09, 2022, 12:30 AM by Cheese »

Offline GoingMyWay

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Re: What's Cooking
« Reply #1092 on: July 09, 2022, 01:12 PM »
Looks great, thanks for sharing the picture!  The sesame seeds is a nice touch.
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Offline woodbutcherbower

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Re: What's Cooking
« Reply #1093 on: July 10, 2022, 09:00 AM »
And so - encouraged by you guys and the beginner’s toe-in-the-water tip kindly suggested by @4nthony (water-filled stockpot + thermometer), I had my first try at sous vide today.

I decided to use a piece of gammon, which is quite delicate and always hit & miss using regular roasting - it’s easy to end up with something which is dry and tough, especially on a bigger piece like the one I used. The salt used in the curing process doesn’t help either.

The meat was marinated for two days in balsamic vinegar and a generous amount of brown sugar, with just a little tarragon. Then all of it (including the marinade) went straight into the bag for 4 hours at around 140. It does need a little finesse with the flame to maintain a constant temperature as I’d been warned. Then - out of the bag and into a roasting tin for a 15-minute blast in the oven, turned up as high as it would go. Take it out every 5 minutes and spoon the marinade over until it starts to caramelise, thicken, and char slightly. Result = sweet, meaty, sticky heaven;




The real benchmark for well-cooked gammon is that it should be absolutely dripping in juice - difficult to achieve as I mentioned earlier. Sous vide cooking resulted in this resounding success;



It just fell apart in the mouth and tasted incredible. Thanks again to all - I’m a convert  [smile]
« Last Edit: July 10, 2022, 10:36 AM by woodbutcherbower »

Offline 4nthony

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Re: What's Cooking
« Reply #1094 on: July 10, 2022, 12:25 PM »
It just fell apart in the mouth and tasted incredible. Thanks again to all - I’m a convert  [smile]

BRAVO!!! [big grin] [big grin]
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Offline Peter Halle

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Re: What's Cooking
« Reply #1095 on: July 10, 2022, 05:28 PM »
Congratulations!

Offline woodbutcherbower

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Re: What's Cooking
« Reply #1096 on: July 10, 2022, 06:13 PM »
Thankyou !! I forgot to say - the bag was still coated with sticky marinade one I’d poured everything out into the roasting tin.

So I grilled it, added some whipped cream and ate it for dessert  [big grin]

Offline GoingMyWay

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Re: What's Cooking
« Reply #1097 on: July 10, 2022, 08:18 PM »
@woodbutcherbower Awesome to hear that cooking sous vide was a success!  Even better that you got the bonus dessert out of it!

Do you think you're going to buy an immersion circulator or are you planning to continue with the water filled pot and thermometer method?
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Offline Cheese

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Re: What's Cooking
« Reply #1098 on: July 10, 2022, 11:59 PM »
@woodbutcherbower Awesome to hear that cooking sous vide was a success!  Even better that you got the bonus dessert out of it!

Now that’s funny… [big grin]

Offline woodbutcherbower

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Re: What's Cooking
« Reply #1099 on: July 11, 2022, 02:47 AM »
@GoingMyWay There’s a cook shop in the city of Derby which is around 20 miles away. They carry the full Anova range plus a lot of other sous vide-related stuff.  I’ll be going there at the weekend for sure.

I have that nervous feeling - the one where you’re thinking “I’ll just call by at the tool shop to see what they have ….” The last time that happened, I called in just to buy a replacement 2-dollar safety release pin for my baby Makita mitre saw (reserved for small jobs involving lots of stairs). I walked out with a CT26, a CT-VA-20, a stack of new saw blades, a set of 30 half-inch router bits, two boxes of Wera PZ2 impact bits, a Bahco adjustable wrench, a bag of 1000 no.20 jointing biscuits, and a gallon of Titebond II.

I then got home and realised that I’d forgotten to buy the 2-dollar pin.
« Last Edit: July 11, 2022, 03:36 AM by woodbutcherbower »

Offline GoingMyWay

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Re: What's Cooking
« Reply #1100 on: July 11, 2022, 11:23 AM »
Terrific, I'm looking forward to seeing all the goodies you pick up from the cook shop and what you're going to cook sous vide next!
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Offline woodbutcherbower

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Re: What's Cooking
« Reply #1101 on: July 13, 2022, 05:49 PM »
Quick update on my ‘anyone grow their own vegetables & fruit?’ post. Side salad for tonight. Girlfriend (Alice, sent out into the wilderness to pick stuff = her black nail varnish, not mine).
Not only leaves - she brought in chive and rocket flowers because ‘they looked cool’. I’ve never tasted anything like it. Like I said - growing in the soil, then on the plate minutes later. Unsurpassable.

Offline GoingMyWay

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Re: What's Cooking
« Reply #1102 on: July 13, 2022, 06:13 PM »
Great looking salad!  I've never seen rocket flowers before, but I guess you can really only get those if it's homegrown.  Did you put any kind of salad dressing on the salad?

Speaking of garden, we discovered we have a cucumber growing!



It was there this whole time, right under our noses.  We hadn't noticed it until just today.  We had seen some other baby cucumbers, but I think they hadn't been pollinated so they just died.

This past weekend we made some "fried" boneless chicken thighs in the air fryer with pork panko breading.





Last night, my wife made kimchi and Spam fried "rice," but with cauliflower rice.





She used some coconut aminos to season.



The kimchi and other seasonings really made it hard for me to tell that it wasn't really rice, which is really amazing to me.

Today, my wife made spam french fries in the air fryer.





I think one version was made with almond flour and the other was made with coconut flour.  I didn't try them, but she said they more like a crunchy hollow bread stick than a fry.  She said they became kind of addicting after a while.  She said they'd be good tossed with some kind of seasoning like a cheese powder to make it almost like a Cheeto or cheese curl.
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Offline hdv

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Re: What's Cooking
« Reply #1103 on: July 14, 2022, 06:13 AM »
Enjoy the cucumber! If you treat the plant right you will easily get 25 or more cucumbers from one plant. We have them each year and think they are more tasty than what you buy at the shops.

Don't let it grow too big, because that will make them less tasty. It is hard to say how big is too big, because that depends very much on the variety you have. The little snack types are best harvested between 15 and 20 cm. "Normal" cucumbers are best when they are just below 30 cm. Don't let them get too thick either, because that is a sign they are putting all their energy in developing seeds. The wet core of the cucumber, where the seeds are, is what gives some people stomach acid (do you call that heart burn?). Harvest the cucumber before it turns from dark green to yellowish green. Especially when the plant is potted, it is recommended to prune the long stalks when they get too long, to prevent the plant from weakening itself. Good luck!

Offline Cheese

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Re: What's Cooking
« Reply #1104 on: July 14, 2022, 11:00 AM »
Quick update on my ‘anyone grow their own vegetables & fruit?’ post. Side salad for tonight. Girlfriend (Alice, sent out into the wilderness to pick stuff = her black nail varnish, not mine).
Not only leaves - she brought in chive and rocket flowers because ‘they looked cool’. I’ve never tasted anything like it. Like I said - growing in the soil, then on the plate minutes later. Unsurpassable.

We grow lots of nasturtiums and they add a peppery flavor to fresh salads along with a nice blast of color.  [smile]  Here's one placed on some shrimp fettuccine with some grated Reggiano.

And here's an Edible Flowers Chart from...wait for it...What's Cooking America.  [smile]

https://whatscookingamerica.net/edibleflowers/edibleflowersmain.htm

« Last Edit: July 14, 2022, 11:13 AM by Cheese »

Offline Sparktrician

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Re: What's Cooking
« Reply #1105 on: July 14, 2022, 02:46 PM »
Here it tis...thanks for the inspiration. 🙏🙏  Sometimes I just get locked up because of all the options out there and at the same time I'm in the middle of a project and I'm consumed with all of the options and the matters I have to attend to and then something becomes immediately clear...there's suddenly a clairvoyance of thought...this is what I wanted to cook tonight.  [smile] 

So instead of red onion I substituted scallions instead...it was a bit fresher and had a brighter taste.

It was delicious. 
 

That SO reminds me visually of the delicious Thai beef salad known as num tok.  I can flat hurt myself on that stuff!   [big grin]
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  The capacity for occasional blundering is inseparable from the capacity to bring things to pass."

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Offline GoingMyWay

  • Posts: 1899
Re: What's Cooking
« Reply #1106 on: July 15, 2022, 08:23 AM »
Enjoy the cucumber! If you treat the plant right you will easily get 25 or more cucumbers from one plant. We have them each year and think they are more tasty than what you buy at the shops.

Don't let it grow too big, because that will make them less tasty. It is hard to say how big is too big, because that depends very much on the variety you have. The little snack types are best harvested between 15 and 20 cm. "Normal" cucumbers are best when they are just below 30 cm. Don't let them get too thick either, because that is a sign they are putting all their energy in developing seeds. The wet core of the cucumber, where the seeds are, is what gives some people stomach acid (do you call that heart burn?). Harvest the cucumber before it turns from dark green to yellowish green. Especially when the plant is potted, it is recommended to prune the long stalks when they get too long, to prevent the plant from weakening itself. Good luck!

Thanks for the gardening tips and advice with the cucumber!

We grow lots of nasturtiums and they add a peppery flavor to fresh salads along with a nice blast of color.  [smile]  Here's one placed on some shrimp fettuccine with some grated Reggiano.

And here's an Edible Flowers Chart from...wait for it...What's Cooking America.  [smile]

https://whatscookingamerica.net/edibleflowers/edibleflowersmain.htm

HA!  I'd never heard of that site before, but it's a great name!

That SO reminds me visually of the delicious Thai beef salad known as num tok.  I can flat hurt myself on that stuff!   [big grin]

Do you have a favorite Thai restaurant in the area?
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Offline GoingMyWay

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Re: What's Cooking
« Reply #1107 on: July 26, 2022, 10:46 AM »
We finally harvested the cucumber.  I hope we didn't let it grow too big.  It's supposed to be a burpless cucumber, but it sure looks like a  regular cucumber to me.  We haven't cut into it yet.



We've got a few bell peppers too.



Last night we made some Greek Meatballs with Avgolemono sauce.



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Offline hdv

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Re: What's Cooking
« Reply #1108 on: July 26, 2022, 10:53 AM »
Enjoy that green fellow! Judging by the colour you picked it a the right time. If you find there is too much of the wet core with the seeds in it, then you'll know you have to pick it earlier next time.  [tongue]

Nice bell peppers too! My seedlings succumbed to the onslaught of snails we seem to experience this year. We now have just three plants left and those are not fully grown. [sad]

Offline Cheese

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Re: What's Cooking
« Reply #1109 on: July 26, 2022, 12:20 PM »
So with the Black Mulberry season over, it's now time to harvest the apricots. I added some to a smoothie this morning and am thinking about making an apricot sauce for ham and then some apricot jam. We'll see how motivated I become.  [smile]