Your Food Thread 02: Eat a Beaver, Save a Tree

[sigh]

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/13315806_1062981443745144_2370109340501568709_n.jpg?_nc_cat=102&_nc_oc=AQlyTTNBCWT0YOeUYiCj1dnVVvqJCJ4qNLsOqJwahCiIt2ZDDSmeklXw7tsJ5qYVF2Q&_nc_ht=scontent-sea1-1.xx&oh=d2a22793959ec6de71d894cfc6e134a4&oe=5D812E99


Eat a beaver, save a tree.

Well, if you insist, I'll try. But I wonder if she'll be willing to come over this late?


Seriously, I've eaten a lot of wild food but we don't just cook it whole. We take the hooves off the deer, for instance, and pretty much do away with the head altogether. Did you at least gut them?

 

[thør]

Well, if you insist, I'll try. But I wonder if she'll be willing to come over this late?


Seriously, I've eaten a lot of wild food but we don't just cook it whole. We take the hooves off the deer, for instance, and pretty much do away with the head altogether. Did you at least gut them?

Guts come out to be cooked seperately.

 

[thør]

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/66653278_2425648214378441_2390245473131692032_n.jpg?_nc_cat=104&_nc_oc=AQnrQBk7UxAqW-7-uMGHhUKeY5mk3Wti5xEKhTP2K8SsrYH9IUhlSS9DB8in9Pp_lik&_nc_ht=scontent-sea1-1.xx&oh=83692c6b4537c105de6aafd9bc204389&oe=5DBE9854

Time and temperature, please.

 

[thør]

A bit of good news about ice cream.

 

[bodysong]

Dried rosebuds of July, and fresh raspberries, ready for drying

25 Friday Aug 2017

https://cooking.nytimes.com/recipes/1018894-pierre-hermes-ispahan-sables?mcubz=0

The dough is a standard shortbread cookie dough of flour, butter and sugar with a pinch of salt. To this you add 1/2 tsp. rose essence and a half-cup of freeze-dried raspberries which have been crushed to a rough powder.

https://linnetmoss.com/2017/08/25/persian-rose-scented-shortbread/

 

[butters]

gonna get the recipe from the son-in-law for his sauce stuff to marinade(?) or coat slices of venison for the dehydrator. homemade venison jerky that is, since they've made it before, damned good stuff. venison is pricey stuff in the uk; here, we get given it for free by the hunter boys who pay to use the woods up on the hill.

 

[butters]

Dried rosebuds of July, and fresh raspberries, ready for drying

25 Friday Aug 2017

https://cooking.nytimes.com/recipes/1018894-pierre-hermes-ispahan-sables?mcubz=0

The dough is a standard shortbread cookie dough of flour, butter and sugar with a pinch of salt. To this you add 1/2 tsp. rose essence and a half-cup of freeze-dried raspberries which have been crushed to a rough powder.

https://linnetmoss.com/2017/08/25/persian-rose-scented-shortbread/

they sound wondrous!

 

[thør]

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/67060364_10217476385854534_7646204752354607104_n.jpg?_nc_cat=105&_nc_oc=AQnD1aXmb69Y0jXkp8nJq3lOhBGu5oKp92DQnU7G3DLn0my34qCAVUKm5Bv9baiwR9c&_nc_ht=scontent-sea1-1.xx&oh=e69fdf15b41aed8cb3c7114640cb9ddc&oe=5DAF349D

 

[butters]

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/67060364_10217476385854534_7646204752354607104_n.jpg?_nc_cat=105&_nc_oc=AQnD1aXmb69Y0jXkp8nJq3lOhBGu5oKp92DQnU7G3DLn0my34qCAVUKm5Bv9baiwR9c&_nc_ht=scontent-sea1-1.xx&oh=e69fdf15b41aed8cb3c7114640cb9ddc&oe=5DAF349D

awesome

 

[juttjaw]

I bought a regional BBQ sauce a few months ago. Normally I don't glaze my ribs with sauce after smoking, but sometimes I feel like sticky, caramelized meat. The sauce was good on its own and on stuff, but once it caramelized it turned bitter. No, I did NOT scorch the ribs and burn the sauce. I was surprised and perplexed by that. It was a Midwestern sauce and hinted on the sweeter side. I'm obviously bored today...

 

[butters]

I bought a regional BBQ sauce a few months ago. Normally I don't glaze my ribs with sauce after smoking, but sometimes I feel like sticky, caramelized meat. The sauce was good on its own and on stuff, but once it caramelized it turned bitter. No, I did NOT scorch the ribs and burn the sauce. I was surprised and perplexed by that. It was a Midwestern sauce and hinted on the sweeter side. I'm obviously bored today...

may your ribs r.i.p. that's one sad story

 

[juttjaw]

may your ribs r.i.p. that's one sad story

They still had life! They were delicious meat and texture. The sauce wasn't a killer, but just didn't inhance anything. I do this shit a lot, I like to figure reasons why when it goes south. Mostly so I never do it again. Also, I can talk about in groups and sound smart and stuff.

 

[thør]

I bought a regional BBQ sauce a few months ago. Normally I don't glaze my ribs with sauce after smoking, but sometimes I feel like sticky, caramelized meat. The sauce was good on its own and on stuff, but once it caramelized it turned bitter. No, I did NOT scorch the ribs and burn the sauce. I was surprised and perplexed by that. It was a Midwestern sauce and hinted on the sweeter side. I'm obviously bored today...

I wonder if the sweetener used in the sauce was artificial. Some of those turn pretty nasty on cooking. Or, was the sugar just burned?

A simple glaze for ribs can be a slathering of brown sugar. Just be careful not to burn it.

 

[juttjaw]

I wonder if the sweetener used in the sauce was artificial. Some of those turn pretty nasty on cooking. Or, was the sugar just burned?

A simple glaze for ribs can be a slathering of brown sugar. Just be careful not to burn it.

Agreed. The sauce was pretty natural. I wouldn't of tired it if it wasn't. I usually don't use bottled BBQ, but what the hell. It's more of a condiment around here. I've got quite a bit of brown sugar in the rub, but you're right, it would make a nice finisher. Thanks for that, it never even entered my mind. Another thing to say when I'm trying to sound smart.

 

[juttjaw]

Oh, another thing I just discovered and I probably should of already known, Emile Henry Cook wears. They are simple, beautiful and will be at my door on Tuesday. The fluted tart dish and the Flint giant baking dish. I shouldn't be this excited over some ceramic, but I can't help it.

 

[thør]

Agreed. The sauce was pretty natural. I wouldn't of tired it if it wasn't. I usually don't use bottled BBQ, but what the hell. It's more of a condiment around here. I've got quite a bit of brown sugar in the rub, but you're right, it would make a nice finisher. Thanks for that, it never even entered my mind. Another thing to say when I'm trying to sound smart.

I've seen folk really slather it on for finishing.

No meat on the grill or in the AKORN today, but there will be planked fresh salmon, tonight.

 

[juttjaw]

I've seen folk really slather it on for finishing.

No meat on the grill or in the AKORN today, but there will be planked fresh salmon, tonight.

I found a really good fish rub the other night for fish tacos. I used Tilapia because it was there. They turned out really really tasty. I will certainly add it into my rotation.

 

[thør]

Tilapia is a fantastic fish for a landlocked fish farm. If adjacent to a hog farm, you can use the hog waste to feed the fish. Other than the eeww factor, i see nothing wrong with this unless pathogens or other nasties are transferred to the tilapia meat.

 

[butters]

They still had life! They were delicious meat and texture. The sauce wasn't a killer, but just didn't inhance anything. I do this shit a lot, I like to figure reasons why when it goes south. Mostly so I never do it again. Also, I can talk about in groups and sound smart and stuff.

well in that case i'll save my sympathy

always a good idea to work out what went wonky so as not to repeat it. yup

Oh, another thing I just discovered and I probably should of already known, Emile Henry Cook wears. They are simple, beautiful and will be at my door on Tuesday. The fluted tart dish and the Flint giant baking dish. I shouldn't be this excited over some ceramic, but I can't help it.

happy baking!

H's ma'am picked up a massive cook pot the other day at a really inexpensive price... must be about 5 gallons? maybe bigger. anyway, not only is it pretty it has a triple layer and very thick base that cooks stuff beautifully! using fresh produce from the garden, i've made rich, dense-with-flavour tomato soup, and lots and lots of mixed veggie (mainly tomato as we have had so many) stock/soup for freezing to use in whatever way we fancy come the colder days. today alone we must have had best part of 9 gallons of tomatoes which we had to use up, so along with onions/carrots/potatoes/peppers/celery most are cooking away now in that same pot. the rest of the toms are in the dehydrator!

I've seen folk really slather it on for finishing.

No meat on the grill or in the AKORN today, but there will be planked fresh salmon, tonight.

mmmmmmmmmmmmn, fresh salmon.

 

[thør]

https://scontent-sea1-1.xx.fbcdn.net/v/t1.0-9/67229441_2325596737519351_7017636451793764352_n.jpg?_nc_cat=100&_nc_oc=AQnsuDHJpNzSmslPO9Z0B4FfhUImOxmr-GEsJMTSNeRqwa5-WTtpYP6lqH388uy2r2U&_nc_ht=scontent-sea1-1.xx&oh=23bbcca6d354119a347545df43a7c7f2&oe=5DEE876E

 

[yourselfies]

It appears that the OP has been binging on provocative posters that don't go with butter

https://media0.giphy.com/media/3wN3sSnj77ODK/giphy.gif

 

[thør]

Kenai Crack Burger

 

[IrezumiKiss]

https://i.ibb.co/nb0dp1v/IMG-2416.jpg

literally the summertime starter kit.

still works in the middle!

 

[Que]

I got a little carried away with the lime and cilantro in my latest batch of salsa and what I discovered is you really can't get carried away with the lime and cilantro.

I don't know why I thought that there would be less heat and humidity by doing my tomatillos in the microwave because it took an awful long time to get them soft in a bath of water. Sometimes I just let 'em swim in boiling water until the outside turns from that bright green to a little more olive color and put them in the blender somewhat chunky but I wanted to get them to liquify better because my salsa seems to set up almost like an aspic. I suspect there's pectin in tomatillos.

I softened by boiling about a dozen tomatillos of various sizes the whole process works better if you sort and get tomatillos that are all the same size
Instead, I fished out the little ones and then the medium ones and finally the big ones so that they are all about the same amount of not quite mushy. If they end up bursting in your boiling water you are probably taking it a little too far and now you've lost some seeds and the innards which is what you're trying to get anyway.

I put that in the blender along with some salt pepper three very big cloves of garlic and a quartered Vidalia onion. I used 3 jalapenos. I pulled off the stems and partially removed the membrane from inside the jalapeno but left the seeds. I had two extra jalapenos ready to go in case these particular jalapenos weren't hot enough. I also added for little chiltepines which are little red dry desert berries that are supposed to be I don't know something like 20 times hotter than jalapenos. A lot of things I can taste it in the heat is different but apparently in this volume I don't think I really noticed a difference this time. So I'm going to increase that the next time.

I took two large limes there were nice and juicy for a change and Juiced both but I got as much as zest off of one of them as I could with a knife. The zest gave it a really nice bite of lime oil.

I pulsed everything in the blender till I got it about the texture I wanted and then I added the cilantro because I like to see my cilantro swimming in the salsa and somehow I think it tastes different if it's not disappeared into this salsa.

While I was at it I made a second parallel batch of a tomato sauce using a small can of stewed tomatoes. In this particular case I think that can had been in the cupboard for a while because I got a very tinny taste out of that particular batch of salsa. Same ingredients but for some reason I didn't think to put any lime in my tomato batch that probably would have helped and I just substituted Tomatoes can for the fresh tomatillos. So I have a green sauce and a red sauce.

Ended up with two jars of each type. If it actually last that long it should keep in the refrigerator for a couple of weeks at least.

 

[bodysong]

Sun 18 Aug 2019

Frozen in time:
Maya Angelou cooks for Toni Morrison, September 1994

https://www.theguardian.com/food/2019/aug/18/frozen-in-time-maya-angelou-cooks-for-toni-morrison

Maya Angelou stands in the kitchen of her birdcage-lined home in
Winston-Salem, North Carolina, preparing a feast for a crowd of 150.
It is September 1994. She is 66. She stews crowder peas and okra, and
grills a sturdy mass of baron of beef to honour two guests: Toni Morrison,
who was awarded the Nobel prize for literature the year before, and who died
a fortnight ago, and US poet laureate Rita Dove.