huh, doing chili tomorrow with first time making cornbread hopefully turns out good.
What did I cook this weekend.....
- Thread starter Melana
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I have no tips to offer for cornbread. I usually get it premade, though it’s an easy “quick bread” and when one makes their own it’s never too sweet, right?
I like this recipe for corn bread. I think it is not too sweet. If you are sensitive to sweetness in bread you could leave out some of the sugar.
https://www.foodnetwork.com/recipes...i/cast-iron-skillet-corn-bread-recipe-2012669
https://www.foodnetwork.com/recipes...i/cast-iron-skillet-corn-bread-recipe-2012669
Oh man, Merry! I could eat that whole loaf of sourdough with a cube of butter!
I use half the sugar most recipes ask for. It's bread, not breakfast muffins.
Monday night I made a really quick batch of posole with half of a chunk of pork shoulder that was good enough that my wife asked me to make posole with the rest of the pork, but slowly, like normal.
Tonight I made curried lamb balls. I usually serve it over quinoa but my wife prefers rice so I generously allowed her to have rice instead of quinoa.
Tonight I made curried lamb balls. I usually serve it over quinoa but my wife prefers rice so I generously allowed her to have rice instead of quinoa.
Definitely some good looking dishes! I think I’ve been to enough O-fests to hold me for a while.
Sunday brunch with leftover chicken schnitzel and potato in the egg and Nuremberg brats with sourdough toast.
Beef stew, yellow carrots looking bland but it was tasty And satisfying.
Sunday brunch with leftover chicken schnitzel and potato in the egg and Nuremberg brats with sourdough toast.
the recipe i used is not sweet at all. but could have used more buttermilk, little on the dry side maybe a little sugar would help with that also.
Q for those who make 'English Muffins'
I see some recipes note to cook them on the stovetop in a cast iron skillet or griddle, and others are oven baked. Preferences to either method, and noticeable end results differences of the two methods?
I'm just starting my bread making journey given successes with my initial tries making soda bread. Hoping 'English Muffins' are too big of a next step to make given my other cooking/smoking/brewing experience.
I see some recipes note to cook them on the stovetop in a cast iron skillet or griddle, and others are oven baked. Preferences to either method, and noticeable end results differences of the two methods?
I'm just starting my bread making journey given successes with my initial tries making soda bread. Hoping 'English Muffins' are too big of a next step to make given my other cooking/smoking/brewing experience.
I don’t know who else is making them, but I use a dry frying pan on the stovetop. Medium flame.
Edit: Let me add that I have a cover and use it.
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Quick, easy dinner tonight. Pierogi stuffed with farmers cheese and a side salad.
Stir fry vegetables with udon and “wild caught salmon” with crispy skin. It looks like sockeye to me. From Costco and oddly the farm raised crap was the same price and more. MORE!
BBQ ribs cowboy style
first attempt at homemade English Muffins
I made use of the Yogurt mode on the Insta Pot to proof the dough
cut the rounds, then let them rise a bit before pan grilling
paired perfectly with some of the peach jam I made this summer
I'll proof longer next time as I feel the dough could benefit from some additional yeast activity. I'll also press out thicker, and keep the rounds in their muffin rings thru the initial couple minutes of grill time to keep their shape more consistent
I made use of the Yogurt mode on the Insta Pot to proof the dough
cut the rounds, then let them rise a bit before pan grilling
paired perfectly with some of the peach jam I made this summer
I'll proof longer next time as I feel the dough could benefit from some additional yeast activity. I'll also press out thicker, and keep the rounds in their muffin rings thru the initial couple minutes of grill time to keep their shape more consistent
Not bad at all for a first attempt! I kind of like the "rustic" shape - doesn't look like they came out of a Thomas's package! 
I bought purple cauliflower and it looked awful cooked, so I “pickled” it without spices. Chicken parm not breaded/pan fried in a touch of olive oil.
Pretty veggies, Merry! And YUM on chicken parm....
TwistedGray
El Jefe Brewing Company
beans and sausage
YUM YUM YUM on the sausages and beans! Looks excellent.
TwistedGray
El Jefe Brewing Company
I'll go first, I guess...
Thanksgiving we started off with homemade cinnamon rolls for breakfast.
Roasted turkey with the usual sides including creamed pearl onions. No green bean casserole.
Tonight some turkey left overs on a modern “Waldorf salad” because I added apple and walnuts. Modern because there’s no iceberg lettuce nor mayo accept for what’s in the ranch dressing.
Sunday brunch sourdough waffles and OE Egg picture taken before the real maple syrup was drizzled.
Crispy skin roasted duck, red cabbage and noodles last night.
TwistedGray
El Jefe Brewing Company
Speaking of duck...
it seems strange i have never tried duck. Did not have a family of water foul hunters. Only eaten the upland birds, doves, grouse, pheasants.
It’s all dark meat, flavorful and juicy. I’ve never had wild duck my understanding is it is gamey if not treated “properly”.
Tonight, sous vide beef brisket finished in the oven. Fresh collards and twice baked potato. I’m sipping HB pineapple kombucha to cut through the fat right now.
I have heard some taste like the slough they were eating out of but that also depends on breed of duck.
all wild game is "gamey" in traditional sense of farm raised. Farm raised usually feeds normal stuff then finishes with a higher fat meal before butcher. straight grass fed cattle to plate are "gamey" and very lean, has great flavor but even a ribeye with no fat interlaced can be tough if not prepared correctly. of course with high acreage of farm grain fields which critters feed on have changed the flavor of some wild game.
I LOVE duck but the only wild-caught duck I've tried tasted fishy. My cats thought it was fantastic though!
Merry, do you have a recipe for that kombucha? Sounds delicious!
Merry, do you have a recipe for that kombucha? Sounds delicious!
TwistedGray
El Jefe Brewing Company
Sure, I squeeze the juice from the rind of a fresh pineapple (not the most efficient but that’s what I do) I put 2-3 ox in my 16oz bottles add the booch, let it carb. I do a continuous method so a couple days after refreshing i pull for the second fermentation. Oh, and a 1/4 tsp of ground ginger with the pineapple is really nice tooI LOVE duck but the only wild-caught duck I've tried tasted fishy. My cats thought it was fantastic though!
Merry, do you have a recipe for that kombucha? Sounds delicious!
Boy that sounds excellent - thank you!
You’re welcomed, sorry it’s not more detailed, yet I figured you are making booch already. Of all the juices I add the pineapple is my favorite.
I did make booch a few years back but I'll have to go look in my records. Same with kefir - just ordered some kefir grains to get it goin' again! Thanks Merry. I love pineapple stuff!
Brisket, bean and cheese quesadilla.
YUM Merry!
I haven't remembered to take pictures but I've been making chuck pot roast about once a week, or every other week at the most. It's so good and especially on these cooler nights.
Also got some kefir grains and have those proliferating on the countertop. AND we have a bunch of veggies fermenting out in the fermentation chamber in the garage. They'll be done in a few more days! Sauerkraut with red cabbage; bell peppers; dilly green beans; asparagus spears. Fun with food!
I haven't remembered to take pictures but I've been making chuck pot roast about once a week, or every other week at the most. It's so good and especially on these cooler nights.
Also got some kefir grains and have those proliferating on the countertop. AND we have a bunch of veggies fermenting out in the fermentation chamber in the garage. They'll be done in a few more days! Sauerkraut with red cabbage; bell peppers; dilly green beans; asparagus spears. Fun with food!
The KOTC here asks me to make that pot roast if it's been more than a week, this time of year! So easy and so good.
Yesterday I put 4 beef ribs in the crockpot, added stew veggies and dinner was good. But after I carefully removed all the meat I realized why I never liked barbecued beef ribs-theres not much besides fat and connective tissue. If I wasn't by myself it wouldn't have been much meat for my wife and me.
I asked my wife when she's making chili (award-winning srsly) and apparently it's always been a superbowl thing. Can't wait. Man she makes it good.
Regarding the weather, we are hunkered down here! Some sort of depression, as the say on the tv. Dipped into the low 60s tonight. Getting the long johns out tonight BRRRRR.
