Your Food Thread

[warrior queen]

I'm a bit of a fan of droewors, and have been debating building a dehydrator so I can make my own. Last night I found a recipe for skinless droewors that can be made in a standard tabletop dehydrator (which I already have) so today I am off to buy the ingredients I still need. Skinless will be much easier to make, I think.
In any case, this should be fun
I already make biltong, but use a very old recipe passed down from my first husbands family that can be hung in a coolroom/pantry. Not super keen about hanging a minced product without heat and airflow though.

 

[Aquagal]

That looks amazing..!

Damn I want me some of that!

It was so good. I got every single kernel off of it. I could have forgone the chicken and eaten a second cob.

 

[Super-Surprise]

https://lh3.googleusercontent.com/8AtaHBe6EuyN8hYu15ozvTIQVKKOX8q45ev9oRLOjlbkVahnHbtFyMmW0lFiD5XFhz5okIHQ9Tz5OIrr8jZh3xOe9VWmXIvuis0ydvMgc3p_NmS-AqTH8c_NdA7QlPVDxG2TsCpmHef-EDqb28o7bGmFCADyTxUseh01OG2XV-Rl7NOvh3DczteoZONElrgHG1jF1PhCQYTE2Gi2Xex8SfXcD4gaxr8UEm2QFc8dqfsEmKVj0dLChS1zb6yuCzokbz2y6EwK3FEyZtRAFIfEELJUFreJVEiK1Zmw9zgSYCPBZBSv_5oHbZdXiWZQ3o5yEl3c1eIzpXayoxm-ujG-r-HraukN6qIHnIvzZ7GXg3io2sNLzjAK_2i55ACKPLSwkpcVJTASvveQ0xJUzHuPbw7RTlOWbgB6vsoHzoB5dhyln8tGEnl8YNZ8O75gm3x5_cJ9LsGZOVdzsVRC-pTe5xFbBXBGB-DgHN-gA4lgvgP3uXZYG4v3vltLyma4YSS6AQEDSEyAlHdiGuElGrTdOsJVeNxpBwjSxuk7VCQE3XfoTixQVgvrMAFXBGyDuekMkgmeCryteKe2QjKRiNmZSYpz0c-Y4Ec7=w972-h730-no

 

[Super-Surprise]

http://65.media.tumblr.com/e9182eddaf8cc5d2b59e1b7be4acd52a/tumblr_o9c0ifygsm1v0gaawo1_500.jpg

 

[thør]

https://pbs.twimg.com/media/CnA1O77VIAE94SI.jpg:large

Threw this on at 6a.

 

[Saint Peter]

Damn.

 

[thør]

Damn.

If you leave right now, you can be here for dinner. Take the company plane.

 

[Saint Peter]

If you leave right now, you can be here for dinner. Take the company plane.

Fueling as we speak.

This is predicted to be a good crabbing season. Got an invitation from a machinist at work to go out on his boat. Had to agree to not be a crybaby greenhorn.

 

[thør]

Fueling as we speak.

This is predicted to be a good crabbing season. Got an invitation from a machinist at work to go out on his boat. Had to agree to not be a crybaby greenhorn.

If you're not used to boats, make sure you don't eat a greasy breakfast prior to heading out. Otherwise, those little crabs are tasty. Boat big enough to cook some on the water?

 

[Aglaopheme]

https://pbs.twimg.com/media/CnA1O77VIAE94SI.jpg:large

Threw this on at 6a.

So much yum!

 

[Emerson40]

https://pbs.twimg.com/media/CnA1O77VIAE94SI.jpg:large

Threw this on at 6a.

Nice!

Don't forget some pics when it finished cooking. Before and afters.



And remember kids, if your lookin', it's not cookin'.

 

[thør]

Nice!

Don't forget some pics when it finished cooking. Before and afters.

Sometimes the guests can't wait for the photos to be taken.

So much yum!

There will also be some planked king salmon fillet, roasted Russian fingerling potatoes, a cold corn and cuke salad, and a medley of roasted veggies. And pie.......

 

[Aglaopheme]

Sometimes the guests can't wait for the photos to be taken.



There will also be some planked king salmon fillet, roasted Russian fingerling potatoes, a cold corn and cuke salad, and a medley of roasted veggies. And pie.......

I want in on that! What else do you put in your salad?

I may do kabobs tonight if I have time for the prep. I have so much to get done before I hit the road again.

 

[thør]

I want in on that! What else do you put in your salad?

Dunno, my daughter in law makes it and it's delish!

 

[thør]

Nice!

Don't forget some pics when it finished cooking. Before and afters.
/QUOTE]

https://pbs.twimg.com/media/CnDgHcFUEAAXnq5.jpg:large

Just before slicing.

 

[Emerson40]

Nice!

Don't forget some pics when it finished cooking. Before and afters.
/QUOTE]

https://pbs.twimg.com/media/CnDgHcFUEAAXnq5.jpg:large

Just before slicing.

SA-Weet meat! Very nice looking bark there, Thor. You probably had that lovely ring of deeper color around the outside edges when you sliced it.... MmmMmmm...Now I want brisket.

Looks delicious and I'm sure it was enjoyed by all.

Did you treat yourself to the burnt ends?

 

[Saint Peter]

If you're not used to boats, make sure you don't eat a greasy breakfast prior to heading out. Otherwise, those little crabs are tasty. Boat big enough to cook some on the water?

Good advice. Thanks!

It is not a big boat so I doubt there will be much cooking on the water. The invite makes me happy as I come from a place far away surrounded by desert and tall hills. This big water stuff is all new to me.

 

[thør]

SA-Weet meat! Very nice looking bark there, Thor. You probably had that lovely ring of deeper color around the outside edges when you sliced it.... MmmMmmm...Now I want brisket.

Looks delicious and I'm sure it was enjoyed by all.

Did you treat yourself to the burnt ends?

There was one thin slice of the flat left over. Half the people who came to dinner were on some sort of healthy eating kick, so I figured I'd at least have enough left over for a sandwich, today. But, they were pigs!

The burned ends got handed out to a couple of favorites while I was carving. And to myself, of course.

 

[Aglaopheme]

*drool*

End cuts are my favorite.

 

[thør]

https://scontent.xx.fbcdn.net/v/t1.0-9/13690668_1045477722231523_7949395718030598223_n.jpg?oh=296abd147a5fdaf97e3115ac7e8e1c4d&oe=57EA118C

 

[Conager]

Small batch of Tomatillo Salsa:

2 large cloves of Garlic

A few Cilantro leaves and stems.

Juice from 1/2 lime.

1/2 onion.

4 Tomatillos.

1 (or more) Jalapeños.

Boil the tomatillos and jalapeños until softened. Remove jalapeño stem, optionally seed it if you want it milder.

Mince 1/4 of the onion and reserve.

Put the other 1/4 onion, the cooked and the raw ingredients in a blender.

Pulse to desired texture. Add minced onions, salt and fresh-ground pepper to taste.

I'll add some white vinegar to taste after it chills.

I do the same thing with a small, drained can of whole tomatoes instead of tomatillos for a traditional salsa.

 

[Conager]

http://65.media.tumblr.com/e9182eddaf8cc5d2b59e1b7be4acd52a/tumblr_o9c0ifygsm1v0gaawo1_500.jpg

This^^^^ BBQ has its appeal...

...but I'd rather an invite to Thor's-----》

https://pbs.twimg.com/media/CnA1O77VIAE94SI.jpg:large

Threw this on at 6a.

 

[Collar_N_Cuffs]

Small batch of Tomatillo Salsa:

2 large cloves of Garlic

A few Cilantro leaves and stems.

Juice from 1/2 lime.

1/2 onion.

4 Tomatillos.

1 (or more) Jalapeños.

Boil the tomatillos and jalapeños until softened. Remove jalapeño stem, optionally seed it if you want it milder.

Mince 1/4 of the onion and reserve.

Put the other 1/4 onion, the cooked and the raw ingredients in a blender.

Pulse to desired texture. Add minced onions, salt and fresh-ground pepper to taste.

I'll add some white vinegar to taste after it chills.

I do the same thing with a small, drained can of whole tomatoes instead of tomatillos for a traditional salsa.

And I do pretty much the same thing, but I roast my tomatillos, jalapenos and half the onion in the oven instead of boiling. Much tastier in my opinion

 

[Christobal]

I may be killed for this but it makes me hungry.
http://www.disneyfoodblog.com/

All kinds of food.

 

[Conager]

And I do pretty much the same thing, but I roast my tomatillos, jalapenos and half the onion in the oven instead of boiling. Much tastier in my opinion

I would bet the carmelization is really nice.

Probably better over an open flame.

I do that with pablanos for relleños