Watcha cookin'?

[MakersTeleMark]

I cook for myself, but make enough to feed 5.

[KQ]

Homemade chicken noodle soup and biscuits

[MakersTeleMark]

Rona proofing.

[KQ]

Rona proofing.

Comfort food preparing for Tuesday. Had pumpkin pie for dessert. I was busy in the kitchen today.

[DeepHelmet]

No cooking required, but I use these in a lot of my cooking, and salads, and sandwiches, and handfuls every time I pass the fridge. I may have a problem.

Attachment 345226

I got the shits just looking at that jar. Sure wish I could eat those, but they have no love for me.

[DeepHelmet]

Beef short ribs, 9 hours on smoker at 225.

[MakersTeleMark]

Inspired by TeleMike I put up a crock of kraut.

1 green, 1 purple head of cabbage;
Korean sea salt 5 tbls;

Pounded in the mortar:
caraway seeds;
Schezuan pepper;
black pepper;

Finely chopped:
2 bunches of fresh dill;
garlic; and
lemon zest.

Will taste in a month.

No pics, phone battery dead. It looks like purple and green mashed cabbage.

My raspberry vinegar is going on 7 weeks. Just capped it. Smells gooooood.

[abraham]

Have you done the schezuan pepper in kraut before? Getting ready to do a new batch this weekend, sounds like an interesting option.

[MakersTeleMark]

Have you done the schezuan pepper in kraut before? Getting ready to do a new batch this weekend, sounds like an interesting option.

Nope, free ballin'. Going for maximum tang.

[MTT]

Beef short ribs, 9 hours on smoker at 225.

That looks nice. I had krafts Mac and Cheese. With a hamburger patty

[MakersTeleMark]

That looks nice. I had krafts Mac and Cheese. With a hamburger patty

You are the drew of this thread, and I love it.

[Supermoon]

No cooking required, but I use these in a lot of my cooking, and salads, and sandwiches, and handfuls every time I pass the fridge. I may have a problem.

Attachment 345226

Third and final batch of the season for me.

[MakersTeleMark]

Spatchcocked a cornish game hen for dinner. Mmm. So good. Enjoy. After a 2 hour brine, and with some thyme, sage, S&P, OO, lemon, white wine, and garlic.



Election Day, the bird! Had some extra big cabbage leaves from the kraut project, so created a bed to add some more moisture.

[riser4]

Spatchcock!

[Danno]

that is one of the best words in the english language.

[riser4]

I just might spatchcock a chicken today.

[m2711c]

You mean spatchhen....

[Rideski]

Either in a recipe or in here Old Bay was mentioned. I used it in my 20’s had forgotten about it. Grabbed a shaker of it at the store, was dismayed to read the main ingredient is celery salt. It does taste good but mostly hype for a fairly cheap mixture.

[DeepHelmet]

Spatchcocked a cornish game hen for dinner. Mmm. So good. Enjoy. After a 2 hour brine, and with some thyme, sage, S&P, OO, lemon, white wine, and garlic.



Election Day, the bird! Had some extra big cabbage leaves from the kraut project, so created a bed to add some more moisture.

Nice! I spatchcock chickens just so I can say the word.

[riser4]

Spatchcock!

[riser4]

I never get sick of hearing myself say spatchcock. My family thinks I am permanently 12yo. I own it.

[~mikey b]

Inspired by TeleMike I put up a crock of kraut.

1 green, 1 purple head of cabbage;
Korean sea salt 5 tbls;

Pounded in the mortar:
caraway seeds;
Schezuan pepper;
black pepper;

Finely chopped:
2 bunches of fresh dill;
garlic; and
lemon zest.

Will taste in a month.

No pics, phone battery dead. It looks like purple and green mashed cabbage.

My raspberry vinegar is going on 7 weeks. Just capped it. Smells gooooood.

do you refrigerate it ever or just eat out of it?


I bought some kim chee to see how it was different than sour kraut and it was just as I remembered - stunk like old fish - yuk

I’ve got a new red cabbage and jalapeño batch going

just gonna call it fermented cabbage

[MakersTeleMark]

I just transfer it to a big ass mason jar and throw it in the fridge so I can use the crock again.

[~mikey b]

smelly cabbage

[Skidog]

Couple of turkey breasts for election day.

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