Watcha cookin'?

[RootSkier]

Yeah, of course the local equivalent of Whole Paycheck has everything they normally do. Tons of local grass fed and finished beef...of course it costs 3x more than similar cuts at Costco.

[Skidog]

where'd you find rennet and citric acid? or did you use something else?

Citric acid should be in most groceries. Look for a product call "fruit fresh". Keeps fruits from browning. The rennet I'm wondering about too. I want to try this.

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[skaredshtles]

<snip> The rennet I'm wondering about too. I want to try this.

You might be surprised to learn you can get it from the innernetz?

[m2711c]

Found the rennet in my freezer (kid got a cheesemaking kit a few years back for Xmas and never used it) and the citric acid came from a friend that does a lot of canning. I have enough acid for probably one more batch, then I'll have to head down to my local Ace Hardware to get some more (yeah - apparently my local has canning supplies!).

Have to figure out a better way to store it, though - I put the two extra lumps in a tupperware and they got pretty cream-cheesy in texture. Still didn't ruin the caprese last night.

you should try smoking them leftover lumps.....

[m2711c]

midget chickens, butthole bread & gibblets gravy, and some steamed veggies with butter.........







and then, toll house.

[Jong Lafitte]

F&F making me jealous bout what’s going on down south.

LocL truck called Jimbeaux is gonna be at Left hand is cooking some on the 29th for curbside. Order by the 24th. I wanted to fly some in for my own before the virus hit but hey.


Attending this one virtually as its happening now same bugs as the first pic:




And Dey got a proper set up too:



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[Jong Lafitte]

Mmmmmmmmm



Meanwhile at my spot:



Don’t judge. Safeway had some good fresh stuff but it’s been weeks since they’ve had it. Did get to do some gumbo with it while it was there. Mmmm.


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[KQ]

Peanut Butter Blossoms!

[oftpiste]

Have been researching bulk commercial beef packaging for purchase and freeze and stumbled upon this interesting and apparently regularly updated wholesale price chart, with comparisons to last year, same week. Pretty revealing.

https://www.beefitswhatsfordinner.co...e-price-update

[bagtagley]

The girl child stepped up and made her brother a chocolate chocolate chocolate birthday cake. Minimal intervention except to kibosh the powdered sugar BS and show her the beauty of a Swiss buttercream. Well worth the extra effort and the gut storm I’ve got coming.

[bagtagley]

JL, you ever get crawfish shipped? We’ve done it a couple times and have been really happy.

I’ve been communicating with some local farmers and they don’t foresee availability issues with beef/pork/chicken this summer into the fall. Costs more than the grocery store, but calling it expensive is debatable.

[Jong Lafitte]

JL, you ever get crawfish shipped? We’ve done it a couple times and have been really happy.

I’ve been communicating with some local farmers and they don’t foresee availability issues with beef/pork/chicken this summer into the fall. Costs more than the grocery store, but calling it expensive is debatable.

never have done it but I ate some that were flown in a few times. I looked to get some this year and yeah it looked like the price for a plane ticket for the little guys wasn’t so hella bad, like maybe doubles the cost of a sack. With this virus shit I was worried I would not have enough peeps to eat them all so I bailed out. Then they closed the damn picnic area.

Did you ever get the off season ones from the spillway farmers? I been told not to do that and to buy em out the pond through May but there’s that outfit selling them all year and damn I get tempted. Like man a boil around December would just be fantastic but iz brought up not to do that.

I played this video game called Red Dead Redemption (2?) and you can hunt and cook food to sustain your characters health. I found a bunch of crawfish and went to cook them and it would only let me use them as bait. Bait?!?!? U fuckers. I know people eating river turtle.

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[geo039]

[MakersTeleMark]

Made a big jar of hummus. Anasazi beans and homemade tahini with garlic, lime, and cilantro.

[skaredshtles]

Carbonara tonight with tomato bruschetta and avacado bruschetta.

[Dshack89]

Nice little Monday dinner of tri tip, brussel sprouts, and peppers!

[oftpiste]

Li'l half brisket last night with warm potsal and slaw. I admit to using the Texas crutch as so many previous attempts have been, uh, not good. New to me coleslaw recipe was really good. Mayo free, heated vinaigrette poured over cabbage while hot, then cooled in the fridge.

[Viva]

Goin' full moo moo tonight.

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[SirVicSmasher]

Li'l half brisket last night with warm potsal and slaw. I admit to using the Texas crutch as so many previous attempts have been, uh, not good. New to me coleslaw recipe was really good. Mayo free, heated vinaigrette poured over cabbage while hot, then cooled in the fridge.

No shame in the crutch. Ive had a 5 lb brisket stall for 3+ hours. Looks delicious

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[half-fast]

midget chickens, butthole bread & gibblets gravy, and some steamed veggies with butter.........







and then, toll house.

Dr Frank!

[irul&ublo]

Made a big jar of hummus. Anasazi beans and homemade tahini with garlic, lime, and cilantro.

Anasazi instead of garbanzos. Interesting.

Hey...do you know the difference between a garbanzo and a chick pea?

[KQ]

I made this last nice and had it over rice and it was delicious. I think it would be good as a side with a nice grilled flank. Good texture and great flavors. Fairly easy to make too. Cutting the cauliflower is a bit messy - make sure you have a big enough space for all the little pieces that will go skittering.

There are several variations: Cumin & Pistachios and Capers & Pine Nuts. I can post those if anyone is interested.





Skillet-Roasted Cauliflower with Curry, Raisins, and Almonds

SERVES 4 to 6

WHY THIS RECIPE WORKS
Cutting the cauliflower into planks and then into flat-sided florets maximizes its surface area for plenty of flavorful browning. We start the cauliflower in a cold pan and allow it to steam in its own moisture before removing the lid and letting it brown. These techniques deliver roasted results in less than half the time required for oven-roasting.

INGREDIENTS
1 head cauliflower (2 pounds)
¼ cup extra-virgin olive oil
Salt and pepper
2 tablespoons grated fresh ginger
¾ teaspoon curry powder
⅛ teaspoon cayenne pepper
¼ cup chopped fresh cilantro
3 tablespoons grated ginger
For the first 5 minutes of cooking, the cauliflower steams in its own released moisture, so it is important not to lift the lid from the skillet during this time.


INSTRUCTIONS
1. Trim outer leaves of cauliflower and cut stem flush with bottom of head. Turn head so stem is facing down and cut head into ¾-inch-thick slices. Cut around core to remove florets; discard core. Cut large florets into 1½-inch pieces. Transfer florets to bowl, including any small pieces that may have been created during trimming, and set aside.

2. Combine 2 tablespoons oil and cauliflower florets in 12-inch nonstick skillet and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Cover skillet and cook over medium-high heat until florets start to brown and edges just start to become translucent (do not lift lid), about 5 minutes.

3. Remove lid and continue to cook, stirring every 2 minutes, until florets turn golden brown in many spots, about 12 minutes.

4. Push cauliflower to edges of skillet. Add remaining 2 tablespoons oil, ginger, curry powder, and cayenne to center and cook, stirring with rubber spatula, until fragrant, about 30 seconds. Stir ginger mixture into cauliflower and continue to cook, stirring occasionally, until cauliflower is tender but still firm, about 3 minutes longer.

5. Remove skillet from heat and stir in cilantro and raisins. Transfer cauliflower to serving platter, sprinkle with almonds, and serve.ns golden raisins
¼ cup sliced almonds, toasted and finely chopped

[::: :::]

printing that out, thx kq
post up the others too plz

[skaredshtles]

Looks like some of the ingredient list is missing?

"3 tablespooBEFORE YOU BEGIN"

3 tablespoo of what?!?

[::: :::]

Looks like some of the ingredient list is missing?

"3 tablespooBEFORE YOU BEGIN"

3 tablespoo of what?!?

oooh, yeah...got excited from the photo