Random Food Thread.
- Thread starter jdcamb
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who knew? Pickeled Habaneros are enjoyably intense
Thin strips of lamb marinated in a teriyaki habanero sauce cooked in a skillet over spring mix, shredded carrots, red cabbage, broccoli, cauliflower, red onion, sliced baby bella mushrooms, celery, avocado with a light balsamic vinaigrette
BBQ Rib Eye (rare) with roasted Cajun Brussels Sprouts (drizzled in olive oil mixed with garlic powder and slap yo mama Cajun spice)
took one of the rib eye steaks that I BBQ'd yesterday and thin sliced it and made rib eye tacos. White corn tortillas, shredded green cabbage, cilantro, diced red onion and Habanero pepper, Dubliner cheese, ghost pepper salsa and avocado...so good
Looks good. Did you actually barbeque those steaks, or are you doing that thing where grilling and barbeque are the same? If actual 'cue, technique?
If you're inundated with cherry tomatoes like i am right now... this is good:
www.italianfoodforever.com
Burst Cherry Tomato Pasta
I have been waiting and watching for weeks, and finally, my tomatoes have started to ripen. My very favorite pasta sauce is anything made with fresh, ripe
www.italianfoodforever.com
Spatchcock!
Just about finished ours for the yearIf you're inundated with cherry tomatoes like i am right now... this is good:
Burst Cherry Tomato Pasta
I have been waiting and watching for weeks, and finally, my tomatoes have started to ripen. My very favorite pasta sauce is anything made with fresh, ripe
We planted a month late due to the covid's, then had to pull the plants a month early due to the freeze/snow.
Drag... things mostly survived here. Still getting shit-tons of yellow pears and the black cherries are still providing a few.Just about finished ours for the year
We planted a month late due to the covid's, then had to pull the plants a month early due to the freeze/snow.
Meh, didn't have whole wheat flour in Idahoozle and I think white browns quicker but 3 of my tallest loaves to date...
Been having an issue with the 3rd loaves being over-proofed by the time I bake them, so did the majority of proofing in fridge which seems to help.
I've consistently fed my sourdough at cooler temps so they seem to do just fine with fridge proofing...
Been having an issue with the 3rd loaves being over-proofed by the time I bake them, so did the majority of proofing in fridge which seems to help.
I've consistently fed my sourdough at cooler temps so they seem to do just fine with fridge proofing...
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My latest batch of ciabatti turned out really well. Just might be getting the hang of this.
Next batch is sure to be a disaster now.
Nice, your/that recipe is still on my short list of things to experiment with along with homemade mozzarella.
You folks with unripened tomato plants can cut them down and bring inside to vine ripen, I think we had fresh tomatoes into December the one year we had an early freeze and cut them off early... Including cherry tomatoes.
We got our first proper crop of apples this year from our free tree we got for being Bozeman breeders when our oldest was born 14 years ago...
You folks with unripened tomato plants can cut them down and bring inside to vine ripen, I think we had fresh tomatoes into December the one year we had an early freeze and cut them off early... Including cherry tomatoes.
We got our first proper crop of apples this year from our free tree we got for being Bozeman breeders when our oldest was born 14 years ago...
Made French toast again with the sourdough cinnamon bread recipe. Used a wee bit of yeast in the recipe this time and it helped quite a bit.
heartscontentfarmhouse.com
Easy Sourdough Cinnamon Swirl Bread Recipe: Step-by-Step Guide
Turn your sourdough starter into a stunning cinnamon swirl bread with this easy-to-follow recipe. It's the perfect mix of sweet and tangy!
heartscontentfarmhouse.com
We don't vine ripen, just pick and then put in suitable container in a paper bag on the kitchen window sill.
It's my understanding that they hold / keep much longer* if left on the vine (as in months...)
*Especially if you have to harvest all at once
Anecdotally, I agree with you. I snipped a bunch of vines before our recent snow and those cherries ripened *very* nicely... better than the individual fruits.
My Friend Aaron has these Apple trees on his property. They make the best Cider you ever had. His Cider making chops are good. I am pretty lit.
Those look good! My loaves have been pretty consistent lately but I only bake one at a time.
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Baking with new flour is sometimes an adventure. S&S just started selling larger bags of bread flour. With the same water content, the dough feels notably stickier than with my old flour.
If baking sourdough is a Covid-era cliche, it might be the best thing to come out of this bullshit.
I'd agree.
Pan blackened salmon (in butter, garlic, diced Habanero's, Cajun spice ) over spring mix. cilantro, red cabbage, cauliflower, Broccoli, shredded carrot, red onion, baby bella mushrooms topped with a balsamic vinaigrette
Guanciale!
Had leftover red curry with spaghetti.
sounds weird, but they are just noodles...
will bang for lunch
sounds weird, but they are just noodles...
will bang for lunch
Pig face