What's cookin', good lookin'? Part II

[Collar_N_Cuffs]

Some of the leftover slow cooker ramen pork is in another slow cooker with some lemon and lime juice and other spices for carnitas tonight.

And I agree that for pork, corn tortillas are best.

Amen !
I also like to put raw onion, avocado and cilantro on spicy pork tacos... Nom!

 

[cfuhrer]

Amen !
I also like to put raw onion, avocado and cilantro on spicy pork tacos... Nom!

A squeeze of lime juice and I am there!

 

[rbijon]

Cookies?
Where's my cookies?

 

[Collar_N_Cuffs]

A squeeze of lime juice and I am there!

That's a given

Cookies?
Where's my cookies?

Ummmm...
I might have eaten them
Or given them away.
Or both

 

[MeekMe]

*\(^o^)/* Limes were on sale! I have plans for sauce and candied peels.

Tonight's dinner was tostadas with pork, rice and black bean soup. Also, fresh salsa with baked corn tortillas. I have a gâteau au yaourt (yogurt cake) in the oven right now. It smells so good.

 

[cfuhrer]

Well, that didn't work so good.

I took the last of the leftover ramen pork, and mixed it with equal measures of shredded cheese and frozen spinach. Then I made a quick dough and rolled the filling up in the dough. We had done this before with good results in the oven.

It is waaaaaaay too hot to run the oven so we fired up the grill. The bottom is burned, the top is under cooked and the spinach inside is still frozen.

Hubbs ran to town for take out.
I'm going to wrap the not-quite-cooked dish and freeze it to be finished in the oven when the weather cools.

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Well, that didn't work so good.

I took the last of the leftover ramen pork, and mixed it with equal measures of shredded cheese and frozen spinach. Then I made a quick dough and rolled the filling up in the dough. We had done this before with good results in the oven.

It is waaaaaaay too hot to run the oven so we fired up the grill. The bottom is burned, the top is under cooked and the spinach inside is still frozen.

Hubbs ran to town for take out.
I'm going to wrap the not-quite-cooked dish and freeze it to be finished in the oven when the weather cools.

Lessons learned only make for better cooking in the future

Ok, it's going to be pork, ( collar, sorry I haven't got the recipe to you, I will, I promise!) and I have just turned off the mushroom tart for tomorrow's lunch and it looks ok, not like my best. . I feel the pork experience here is significant and I feel emboldened by the whet you have all given my appetite recently for the slow cooked pork.

I hoped to have lots of prep rep done for the weekend, but....apart from the tart, better made in advance, I have done no cooking! But my house is as clean as it gets and smells pretty amazing.
I am so ready to sleep now though

It's no problem. I take forever to get around to making stuff most times anyway

 

[Collar_N_Cuffs]

Cinnamon chocolate breakfast bread!

 

[Farawyn]

Cinnamon chocolate breakfast bread!

Good lord!
(where is the salivating smiley?)

 

[Sinny]

Ok, it's going to be pork, ( collar, sorry I haven't got the recipe to you, I will, I promise!) and I have just turned off the mushroom tart for tomorrow's lunch and it looks ok, not like my best. . I feel the pork experience here is significant and I feel emboldened by the whet you have all given my appetite recently for the slow cooked pork.

I hoped to have lots of prep rep done for the weekend, but....apart from the tart, better made in advance, I have done no cooking! But my house is as clean as it gets and smells pretty amazing.
I am so ready to sleep now though

Tried messaging, but your messaging is turned off. Just here to say xo.

 

[Endless_Night]

Does fermenting count as cooking?

My order came in today from Cultures for Health, a really cool little place a friend turned me on to. I've done both Kefir and Kombucha before, but what I'm really excited about is the vegetable culture starter. (Did not even know such a thing existed.)

I've been trying to make my own sauerkraut for a year, with no luck. It's supposed to be easy, just toss in some properly salty water and go, but I cannot get anything to happen. So strange.

Now, with culture starter in hand, I see success.

 

[cfuhrer]

Tried messaging, but your messaging is turned off. Just here to say xo.

Sinny sighting!

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

Good lord!
(where is the salivating smiley?)

In that case, is it cruel to tell you that I made cinnamon chocolate raisin bread French toast?
Here is the recipe: Recipe
I add in some Dutch cocoa powder and substitute coffee instead of water, and it makes amazing bread

Does fermenting count as cooking?

My order came in today from Cultures for Health, a really cool little place a friend turned me on to. I've done both Kefir and Kombucha before, but what I'm really excited about is the vegetable culture starter. (Did not even know such a thing existed.)

I've been trying to make my own sauerkraut for a year, with no luck. It's supposed to be easy, just toss in some properly salty water and go, but I cannot get anything to happen. So strange.

Now, with culture starter in hand, I see success.

Salty water? Water? I think that's your problem. I have never added water. Shred your cabbage into a large bowl. Salt it (I use picking salt). It makes its own juice. Put into a crock (or jars, remembering to "burp" them) and wait.
No water! You might be diluting it too much for the magic to happen
Just work the cabbage around with the salt, sort of like kneading it. I actually salt as I go, because I make big batches in a very big bowl... Some cabbage, some salt, and so on. Then I mix it up. It makes juice pretty much immediately.

I have never heard of the vegetable culture stuff. Can you supply a decent link?

 

[La damnee elle la licorne]

 

[Penuche]

Seeing as the salad drawer had a few too many cherry tomatoes in it, I made the Rolls-Royce tomato coulis from "The Skinny French Kitchen".

Sweet (no added sugar or sweetener at all), tangy, thick enough without being gloopy or gluey, next to no fat content, and not much work involved either.

 

[La damnee elle la licorne]

 

[seela]

Elle, I really like making and eating the kinds of salads you mentioned. It's so easy to get stuck with the same ol' same ol', so you post was a great reminder for me to look beyond cucumber and radishes again.

I'm dead tired from yesterday, so we had a simple sage and lemon pasta and there's some rotisserie chicken and salad for the evening if we feel peckish.

 

[Endless_Night]

Salty water? Water? I think that's your problem. I have never added water. Shred your cabbage into a large bowl. Salt it (I use picking salt). It makes its own juice. Put into a crock (or jars, remembering to "burp" them) and wait.
No water! You might be diluting it too much for the magic to happen
Just work the cabbage around with the salt, sort of like kneading it. I actually salt as I go, because I make big batches in a very big bowl... Some cabbage, some salt, and so on. Then I mix it up. It makes juice pretty much immediately.

I have never heard of the vegetable culture stuff. Can you supply a decent link?

My shredded cabbage rarely produces enough water to cover. Or if it does, I need to add water the next day in order to keep the cabbage submerged. Strange, right?

A link for Cultures for Health is in my original post, but here's the specific one for vegetables cultures. I spoke to the company, and these seem to be fairly new. Or newish, at any rate. I always bought one of their cute little half gallon fermenting crocks. I have no idea what I've been doing wrong, but hopefully this will produce better results.

 

[Collar_N_Cuffs]

My shredded cabbage rarely produces enough water to cover. Or if it does, I need to add water the next day in order to keep the cabbage submerged. Strange, right?

A link for Cultures for Health is in my original post, but here's the specific one for vegetables cultures. I spoke to the company, and these seem to be fairly new. Or newish, at any rate. I always bought one of their cute little half gallon fermenting crocks. I have no idea what I've been doing wrong, but hopefully this will produce better results.

Weigh the cabbage down with something if you can, and if you ever try it again. I seriously think the water is where you went south.
Errr, souther?

Thank you for the link!!

 

[cfuhrer]

If you do add liquid, it needs to be a brine not just water.
Ball says one quart water plus 1.5 T of salt.

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[Collar_N_Cuffs]

That looks yummy, Elle!
Loving all of these ideas as well!