Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

[MontezumaBoy]

Grandmothers Irish Soda Bread ... she would know ... left Ireland during the potatoe famine / came to the states ... done in my late mothers cast iron ...



That time of year ...

 

[LifeByA1000Cuts]

@Mucho Bocho if american chinese food was, as most sources claim, invented by chinese immigrants in america (for their own use AND business)... doesn't that make it a form of chinese food? Strictly speaking, we'd have to call Döner Kebap a German and not a Turkish food otherwise

 

[apicius9]

I had a Hawaiian feast pizza in a pizzeria called freshslice pizza.It was really tasty and I have been planing on trying to make it at home.I bought all the ingredients needed for the topping - tomato sauce,mozzarella,bacon,ham,pineapple and cheddar.IF all goes well I will be having a feast tonight

As long as you don't order that in Hawaii, you will be fine

Stefan

 

[WildBoar]

As long as you don't order that in Hawaii, you will be fine

Stefan

He lost me at "bought...tomato sauce" :biggrin:

 

[Bill13]

Grandmothers Irish Soda Bread ... she would know ... left Ireland during the potatoe famine / came to the states ... done in my late mothers cast iron ...



That time of year ...

That looks awesome! Mind posting the recipe?.

 

[LifeByA1000Cuts]

I think in some regions "tomato sauce" is used as a name for "stewed tomato puree in a can" as opposed to "ready to eat sauce"?

...


So you proved by your grandmother there's no reason to feel inauthentic if going for a raisin and caraway overload in a soda bread? That is great news!

 

[niwaki-boy]

Grandmothers Irish Soda Bread ... she would know ... left Ireland during the potatoe famine / came to the states ... done in my late mothers cast iron ...


That time of year ...

Faith in Begorrah!! Looks tasty.

 

[MontezumaBoy]

Love this simple recipe ... grind it all up ... Tomatillo's have a rather high level of pectin so once the salsa cools it congeals / just stir before use ...









Add a bit of roasted garlic, cilantro, green onion, chipotley en adobo, season and voila ... instant yummy ...



Works well for anything ... IMO

TjA

 

[daveb]

VMix?

 

[MontezumaBoy]

Doesn't work as well (IMO) as the food processor ... much bigger dual blade & wider base helps for pulsing to get the consistency more along the lines of the salsa (should use a molcajete but I'm lazy). When I tried that it did more blending and had to be mixed during use ...

VMix?

 

[Pensacola Tiger]

As long as you don't order that in Hawaii, you will be fine

Stefan

Would adding SPAM® make it more Hawaiian?

 

[tgfencer]

That looks awesome! Mind posting the recipe?.

+1. I love a good soda bread and that looks delicious.

 

[loloane]

+1. I love a good soda bread and that looks delicious.

+1

 

[DamageInc]

Drunk off my ass but I really wanted some Danish vanilla butter cookies.

They tasted really great. Cheers.

 

[dwalker]

I'm normally not nearly that motivated when I'm drunk. The best I can do is barbecue which consists mainly of keeping a fire. Baking is a bridge too far. Looks great!

 

[aboynamedsuita]

Those actually look pretty good, I remember getting imported European cookies like that… The golden brown and butter flavours were as if an angel shat in my mouth

 

[DitmasPork]

My first Challah! A Six-Braid Honey & Olive Oil Challah.

 

[MontezumaBoy]

Man that Challah looks awesome! Nicely done! Sweet pics as well!

 

[aboynamedsuita]

Got a batch of sauerkraut on the go recently…

I've significantly increased production since the last time I posted about sauerkraut (in this thread http://www.kitchenknifeforums.com/showthread.php/24947-Lacto-fermentation-Sauerkraut), so now I only have to do two batches and it'll last all year for myself and friends&family.

In this current batch there's about 35kg of cabbage which fills the giant 18x26x15 21.5gal Rubbermaid Carb-X food box (near identical to Cambro) which then compacts to fit in the 20L, 10L and 5L fermentation crocks (made in Czech Republic). Also included a pic of the more common 12x18x9 food box for size reference (which I believe is the SV standard) and because I had to remove some shredded cabbage to have room to mix in the larger one. I'm about two weeks ferment time, so in another week or so I'll be jarring it up and starting on batch 2 of 2 which will be with green cabbage this time.

 

[TheCaptain]

Well compared to the previous post I seem like a slacker...

BUT - oven roasted some butternut squash and finished in a deep chef's skillet with some browned sage butter.

Now I adore squash in all it's forms. My 14yo daughter Hates it with a passion but she has to eat some. She cleaned her plate today and looked me and said "Mom, if you make squash in the future this is the only way you're allowed to make it"

So I ask her back if it was acceptable. She gives me the teen roll of the eyes and says "No, I actually liked it."

VICTORY!!! I'll take it. DH went back for seconds so I'll say this is staying in the rotation.:doublethumbsup:

 

[spoiledbroth]

Got a batch of sauerkraut on the go recently…

I've significantly increased production since the last time I posted about sauerkraut (in this thread http://www.kitchenknifeforums.com/showthread.php/24947-Lacto-fermentation-Sauerkraut), so now I only have to do two batches and it'll last all year for myself and friends&family.

In this current batch there's about 35kg of cabbage which fills the giant 18x26x15 21.5gal Rubbermaid Carb-X food box (near identical to Cambro) which then compacts to fit in the 20L, 10L and 5L fermentation crocks (made in Czech Republic). Also included a pic of the more common 12x18x9 food box for size reference (which I believe is the SV standard) and because I had to remove some shredded cabbage to have room to mix in the larger one. I'm about two weeks ferment time, so in another week or so I'll be jarring it up and starting on batch 2 of 2 which will be with green cabbage this time.

This is so frickin cool dude

Look we've got to get together this year and pickle some stuff if I get my poop in a group re shio Koji

 

[aboynamedsuita]

This is so frickin cool dude

Look we've got to get together this year and pickle some stuff if I get my poop in a group re shio Koji

Sounds like a plan, I recently finished jarring up this batch and have to start a second of green cabbage. I usually pack they crocks up during spring/summer because it's too warm to get good fermentation but maybe we can try something.

Here's a pic of the yield… pretty much 32 1L jars

 

[DamageInc]

I made bread and butter pickles again. They weren't as good as last time despite the exact same preparation method and measured ingredients.

Maybe the cucumbers were not as fresh or something. In any case, it seems I will just have to make some ravioli, ravioli.

By the way, what's the best method for curing trench foot? I tried pink salt but it didn't work.

 

[Wens]

Sounds like a plan, I recently finished jarring up this batch and have to start a second of green cabbage. I usually pack they crocks up during spring/summer because it's too warm to get good fermentation but maybe we can try something.

Here's a pic of the yield… pretty much 32 1L jars

If you wanted to get some temp control you could try to do it cheap homebrew way - put the crock in a big plastic bucket, put water in part of the depth, and rotate 2L bottles of water from the freezer to the water around the crock.

 

[Mucho Bocho]

How come Tanners kitchen is always lit light a night club? I really want know what's going on up in the north woods.

 

[trilby]

#beef #wagyu #ribeye #blacktrumpet #mushrooms #scallops #u10 #Texas

Surf and turf
16 ounce wagyu beef ribeye cooked medium rare
U10 sized scallops
Blacktrumpet mushrooms
Baby yukons
Rice vinegar pickled kale

www.instagram.com/trilbyrouxt/

 

[valgard]

Nothing fancy, movie night at home with burgers.

 

[ptolemy]

made this today... first time, i def know what I need to do next time

 

[DamageInc]

Bread baked in Staub.

Wholegrain lightly malted wheat.

 

[valgard]

My interpretation of Pad Thai