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Post by pepperhead212 on Dec 11, 2021 11:10:19 GMT -5
brownrexx You really wouldn't want to hear about some of the other things a friend and i have tried from the Asian market! Simply put, they don't waste a thing off the pig (or any animal, but instead of putting them in something to disguise it, they say things like it makes you smarter, gives extra virility... not sure what a liver does.
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Post by september on Dec 11, 2021 12:13:32 GMT -5
pepperhead212 , we used to save the liver from our deer for my mom when she was still alive. She made a nice fried liver and onions dish, but although I liked it ok when she made it, I didn't care for it when I tried making it. In later years we saved the liver for one of the farmers whose land Jim sometimes hunted on, he wanted it for his dog. I do like Braunschweiger, if it's not too "livery".
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Post by Laura_in_FL on Dec 11, 2021 15:50:49 GMT -5
I like a liver every once in a while, though I have never had deer liver.
However, I had deer for the first time in quite a while today. One of the foods at the family Christmas party was deer sausage. It was quite tasty.
But I can't even think about "What's for supper?" right now...I am too stuffed from all of the goodies at the Christmas party!
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Post by rdback on Dec 11, 2021 18:27:11 GMT -5
Grilled Hamburgers! Near 70F today, which is very unusual for December. Normally 50F or so.
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Post by pepperhead212 on Dec 12, 2021 23:28:48 GMT -5
This wasn't dinner today, but something I made to take to some friend's house tomorrow, using 2 lbs of that venison they gave me. I made this when it first came out in Cooks Illustrated, Mar/Apr 21, and they loved it, so I doubled this batch. I only took one bite of it, tasting for salt...you wouldn't believe how difficult that is, with all this aroma! Ingredients for the venison keema, except for the meat. by pepperhead212, on Flickr Whole spices for the keema, frying briefly in oil. by pepperhead212, on Flickr Onions added to the spice oil, and cooked about 10 minutes to brown some. by pepperhead212, on Flickr Venison added to the onions, ready to brown the meat. by pepperhead212, on Flickr Ground spices, added to the browned meat. by pepperhead212, on Flickr Tomatoes added to the browned meat, ready to add the yogurt. by pepperhead212, on Flickr Keema, with tomatoes, yogurt, and salt stirred in, ready to simmer 18 minutes. by pepperhead212, on Flickr Finished venison keema. by pepperhead212, on Flickr I texted the son this photo, and he said he'd be making some Indian flatbread, and something else to have with it, but he's not sure what.
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Post by Laura_in_FL on Dec 14, 2021 18:09:23 GMT -5
Lasagna is in the oven! Instead of making one really big lasagna I made 3 smaller ones in foil containers so I can send one home with my oldest boys. I'll get back in the kitchen in a few minutes to make the salad and garlic bread.
I am looking forward to dinner with all of the boys here.
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Post by pepperhead212 on Dec 14, 2021 23:21:06 GMT -5
Tonight I was over helping my friends out again, and I came home and got some of the things I needed for the electric work, and threw together a Szechwan based dish, with over 4 qts of those greens from the garden, thrown in at the end (and shrinking greatly, of course), with some cooked turkey, from TG, and took it back to their place, and when we were ready, I tossed them with a lb of wide rice noodles I let soak at room temperature for over an hour - they're Indian (and they loved that keema, BTW!), but never used rice noodles, and couldn't believe how easy they were to use! The son of wants to get a wok now, as I told him that was the best thing to cook them in, as well well as many other things.
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Post by bestofour on Dec 15, 2021 22:37:57 GMT -5
I had 3 friends over today and I fixed a big pot of vegetable soup, rolls, and Dubliner cheese. For dessert it was cake brownies.
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Post by brownrexx on Dec 21, 2021 18:15:46 GMT -5
I made an interesting dinner tonight. I have had a 6 1/2 lb. turkey breast in the freezer for a while and I decided to try cooking it in my Instant Pot. All I did was add broth to the bottom of the pot, set the turkey breast in the pot and cooked for 39 minutes. It turned out amazingly good but was falling off of the bones so it could actually have been cooked for a bit less time but it was moist and not dry at all. We pulled off the skin and had a delicious dinner with lots of meat left for cold turkey sandwiches as well as another meal tomorrow night. I never thought about cooking something like a turkey breast in the IP but it turned out really good and was super easy. IP Turkey Breast by Brownrexx, on Flickr
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Post by Laura_in_FL on Dec 22, 2021 11:45:14 GMT -5
That's a really great use of the IP! No crispy skin, but that's a worthwhile trade for fast cooking and tender meat that is moist all of the way through.
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Post by brownrexx on Dec 22, 2021 14:27:11 GMT -5
That's a really great use of the IP! No crispy skin, but that's a worthwhile trade for fast cooking and tender meat that is moist all of the way through. I was really pleased. Hot turkey sandwiches for dinner tonight. There was plenty of liquid in the pot to make gravy.
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Post by pepperhead212 on Dec 24, 2021 11:46:42 GMT -5
Last night, I made another very similar dish to that Szechwan dish I made a few days ago for my friends - the son asked me if I could make another one like that, so I did, but this I served with bean thread noodles, instead of rice noodles, plus, it was a lot hotter! What happened was I used the end of the chili paste the last time, so I opened a fresh jar - a brand I hadn't gotten before - and it didn't really taste that hot, when I tried a small amount of it. But when it went into the wok, after cooking the garlic and ginger, I started choking immediately! That rarely happens with me, except sometimes with whole peppers cooking in the oil, so I knew this was going to be hotter.
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Post by brownrexx on Jan 7, 2022 17:44:41 GMT -5
I was in the mood for shrimp tonight so I made Confetti Shrimp over tomato basil linguini. I got this recipe out of a magazine a few years ago. It was a Christmas Eve meal because of the red and green peppers as well as the colored linguini. It is really good and we eat it anytime. I also cooked the remaining stored salsify from the refrigerator. I peel and slice it into strips and then precook in boiling water. Then it gets dipped into raw egg and rolled in bread crumbs. It is baked in the oven in a very small amount of olive oil. We really like this unusual vegetable and I will definitely grow it again next year. It is a carefree vegetable. Just plant the seeds and wait until the end of summer to dig it up. I have never had any insects or other pests bother it and it does not take much room either. It grows like carrots but has a 110 DTM. Stores well in the crisper drawer of the refrigerator too. Confetti Shrimp & Salsify by Brownrexx, on Flickr
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Post by spike on Jan 7, 2022 20:22:38 GMT -5
Cheat day here. (which means I was very lazy) (hush you)
Cheese pizza
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Post by hairymooseknuckles on Jan 7, 2022 20:28:00 GMT -5
spike, I didn’t say nothin’ HAHAHAAA!
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Post by brownrexx on Jan 8, 2022 10:04:16 GMT -5
spike, well pizza cheese does provide calcium and tomatoes are vegetables.
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Post by pepperhead212 on Jan 8, 2022 19:14:46 GMT -5
I made a soup in the Instant Pot today - a Bacon, lentil, barley, mushroom, and butternut soup. I used the bacon only because it was the oldest meat in the freezer, and the only mushrooms were the dried boletus and some frozen duxelles. And a new ingredient this winter from hydro - cutting celery, or leaf celery. Cutting celery, from hydroponics, 1-8. About 18 inches long. by pepperhead212, on Flickr The darkness of the soup is from the fond of the bacon browning, plus the soaking water from the boletus, which is very dark. The bacon was labeled "ends", and was not very fatty at all. I added some olive oil, to cook the onions and celery stems, then added about 1 tb minced garlic, plus a generous tb of gochugang, to cook for a minute, Then I added the chopped boletus, and the liquid, plus about 1/3 c duxelles. Then I rinsed a half cup each of pearl barley and Puy lentils, and added those, plus some chicken broth, put the lid on the IP, and set it for 15 min, then let it release naturally. Then I removed the lid, tasted for seasonings (nothing at all added), and added the 3 c of diced butternut, plus about 1/4 c masoor dal, to thicken it some. I set it for 3 minutes, then let it release 10 minutes, then released the pressure. Turned out great! Mushroom, lentil, barley, bacon, and butternut soup. by pepperhead212, on Flickr
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Post by pepperhead212 on Jan 14, 2022 22:57:22 GMT -5
A couple of days ago, I got a venison shoulder from a friend, and rubbed it down with garlic, rosemary, and salt, and put it in a Foodsaver bag, and let it marinate 6 hours, before setting it in my sous vide for 12 hours at 135°, before smoking it for 4 hours. I took it to my friend's house yesterday, and everyone loved it, though it could have stayed in there longer - some sites had it being in the sous vide for 24 hours, so I'll try that next time. The very center, while it was fairly tender, it could have used more cooking, or cut thinner. Venison shoulder, marinating overnight, to cook in this sous vide tomorrow. by pepperhead212, on Flickr Venison shoulder, after 12 hours on 135 degrees. by pepperhead212, on Flickr Something to smoke the venison with this time. by pepperhead212, on Flickr Smoking the venison. by pepperhead212, on Flickr Smoked venison shoulder, after 12 hours sous vide. by pepperhead212, on Flickr Tonight, I made a soup, using some of that smoked venison, and 3 types of lentils, plus adding about 3 c finely chopped mizuna. I pressure cooked the meat and the lentils first, along with the seasonings, for 13 minutes, then let it release naturally. Then added the mizuna, cooked for 2 minutes, releasing it naturally, then served with a couple of corn tortillas. Adding about 3 c of chopped mizuna to the chili type dish I'm making, with some of that smoked venison. by pepperhead212, on Flickr Some lentil soup, with some smoked venison and some mizuna added. by pepperhead212, on Flickr
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Post by Laura_in_FL on Jan 15, 2022 12:43:03 GMT -5
Mmm...that herb-marinated smoked venison shoulder sounded great, and the soup with the leftover meat also sounded great! After reading about that, I am really hungry!
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Post by rdback on Jan 16, 2022 14:12:36 GMT -5
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Post by pepperhead212 on Jan 21, 2022 0:20:54 GMT -5
Today, I made a Kerala style sambala, with 4 different vegetables in it (or 5, including the tomatoes), plus some coconut - what makes it Kerala style. It's not a one dish meal, since the seasonings for the masala paste are toasted in a skillet. Since I didn't have fresh coconut, I used dried, unsweetened, reconstituted some, in hot water. So that was my first step - rehydrating 1/3 c dried coconut in 1/2 c hot water, then 1 oz dried eggplant (about 3/4 lb before drying) in hot water. Meanwhile, the dal gets pre-cooked. Wash 3/4 c toor dal, and place in the IP with 2 c water, 3/4 tsp turmeric powder and 1/2 tsp asafoetida. Set to pressure cook for 10 minutes, release naturally, then mash the dal, after cooled some. Sambar Masala Paste Combine in about a 10" skillet: 2 tsp coconut oil 5 Kashmiri peppers, broken up some 2 Thai peppers, broken up some (or 2 more Kashmiri, for less heat) 2 1/2 tb coriander seed 1/4 tsp cumin seed 1/4 tsp fenugreek 1/2 tb channa dal 20 black peppercorns 10-12 curry leaves 4 tb chopped shallots soaked coconut, strained and squeezed dry (save water) Melt the coconut oil in the skillet over very low heat - I do this over a pilot light, while measuring this stuff out. Put the dry ingredients and curry leaves in the skillet, and toss to coat with the oil, then add the shallots and coconut. Cook over medium heat, stirring frequently, for 6-7 minutes, or until leaves, peppers, and coconut starts getting a little browned. Remove to a plate to cool. Grind to a paste with about 1/2 c water (I added a little more). Ingredients for the sambar masala paste, toasted. by pepperhead212, on Flickr Sambar masala paste. by pepperhead212, on Flickr Any vegetables can be used, within reason! This time, I used some potatoes and a sweet potato, peeled and diced, a small butternut, a couple frozen tomatoes, and some dried eggplant. Here I put about 6 cups of those cubed up vegetables in the dal, plus 3 c water, about 1½ tsp salt then set for 6 minutes, and let the pressure release naturally. Potatoes, sweet potatoes, butternut, eggplant, and tomatoes, ready to cook with the pre-cooked dal, for the sambar. by pepperhead212, on Flickr Here, I stirred in the masala paste, and 1 1/2 tb tamarind concentrate, and let it simmer for several minutes. Sambar, after cooking the masala paste several minutes, before adding the tarka. by pepperhead212, on Flickr Last, a simple tarka - 1 tb coconut oil, 3/4 tsp black mustard seed, and 6 curry leaves, cooked until sputtering. Stir in, and serve. Simple tarka for the sambar - some mustard seed and curry leaves, cooked in coconut oil.. by pepperhead212, on Flickr Kerala style sambar, with potato, sweet potato, butternut, and eggplant. by pepperhead212, on Flickr I was going to make some quick (non-fermented) idli to eat with it, but it got too late - maybe tomorrow, when I share it with some friends.
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Post by Laura_in_FL on Jan 21, 2022 11:01:06 GMT -5
Wow, and all I made yesterday was a slow cooker beef stroganoff. I am sure that yours was tastier, but I had to make something the kids would eat.
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Post by pepperhead212 on Jan 22, 2022 23:30:17 GMT -5
I had a braunschweiger sandwich tonight, with that rye bread I just baked, plus a small salad, with hydroponics greens. But I also made some more salsa negra, since this is National Hot Sauce day! This is something that I have to always have on hand, and was down to about 2 tb, so I had to make more! For cooking these moritas in the oil, in the beginning, I have to turn my fan on, even when it's very cold out! As much I love the smell, it can choke you, if it gets concentrated. Lightly frying half of the moritas. by pepperhead212, on Flickr The browned garlic, and the little bit left from the last batch of salsa negra. by pepperhead212, on Flickr Ground up mix, in the VM. by pepperhead212, on Flickr Cooked for the firt 3 minutes, before turning down to med-low, for 20 more minutes. by pepperhead212, on Flickr After cooking about 15 minutes. by pepperhead212, on Flickr Finished salsa negra - almost black, and almost a solid blob. by pepperhead212, on Flickr Salsa negra in a pint jar, until next time I have to make it! by pepperhead212, on Flickr This will keep indefinitely in the fridge, and only a small amount is needed to give that chipotle flavor. Even in recipes with some canned chipotles, I'll add a small amount, for an even better flavor.
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Post by september on Jan 23, 2022 13:55:16 GMT -5
My supper last night was a peeled banana smeared with peanut butter, and 6-8 round vegetable crackers dipped into a carton of cottage cheese! Pathetic, right?
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Post by octave1 on Jan 23, 2022 14:25:05 GMT -5
september, not too bad if you are prepping for a colonoscopy
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Post by hairymooseknuckles on Jan 23, 2022 20:13:19 GMT -5
My supper last night was a peeled banana smeared with peanut butter, and 6-8 round vegetable crackers dipped into a carton of cottage cheese! Pathetic, right? On the bright side, you didn’t eat the peeling. Hahahahaaa I’m not much on cottage cheese. Something just don’t look right about that stuff. Now the banana and peanut butter? That’s one of my go to snacks! I’ve eaten 2 large jars since we went and bought a big Bill of groceries. So, perhaps a month? I had help of course. My baby girl likes a spoonful on her nightly apple. last night, she and I were on the hungry side and ate 2 apples during our 8pm snack. We had help. Punky Brewster wanted some too! Punky is kind of picky about her snacks, sometimes she wants a slice of apple and sometimes she wants two or 3. Baby Girl wants the whole Apple and then some. She gets mad because I throw the core away.
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Post by september on Jan 23, 2022 20:34:40 GMT -5
hairymooseknuckles , I'm not that fond of cottage cheese either, but I had half a carton left over from making Lasagna a while ago and it needed to be used up! Years ago, you used to be able to get hard bricks of crumbly cottage cheese that you mixed with sour cream to make an edible spread. It had a different saltier taste and texture than the runny stuff they sell in cartons now. That was what I consider real cottage cheese, but it may have been an ethnic thing too. I did a better job tonight, baked meatloaf, squash halves and potatoes in the oven, side salad. Leftover meatloaf and squash for tomorrow night. Or I may use the squash for a sweet bread.
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Post by Laura_in_FL on Jan 24, 2022 16:27:55 GMT -5
I can't eat cottage cheese, either. I am sure if I were truly hungry - like, if I had gone without food for a few days - I could choke the stuff down. I even use ricotta for lasagna so I don't have to look at or smell cottage cheese. I am sure that at some point someone has fed me lasagna made with cottage cheese...when it's all melted up, it's fine. It's the appearance and texture of the curds that puts me off. It makes me think of milk that has gone bad.
On the other hand, my mom used to love the stuff. Very often she would have it with canned peach slices as an afternoon snack or a light lunch.
The younger kids were out visiting their big brothers for dinner last night. So yesterday I finally dug the last two ham hocks out of the freezer and cooked up those dried Worchester Indian Red pole lima beans that I grew last summer. They were also quite good, though I think the Willow Leaf pole limas I like a bit more. The Willow Leaf have a flavor is a little "lighter" and "cleaner" if that makes any sense. WIR have a flavor that is a little richer and stronger. But the WIR were still quite good, and I would happily eat them again.
Of course, with lima beans for supper I had to make a pan of cornbread. There's just nothing like cornbread for soaking up bean broth (or pot liquor from greens, either.)
Tonight will be burgers - the kids love homemade grilled burgers, so we have to make those on a regular basis.
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Post by hairymooseknuckles on Jan 24, 2022 17:42:31 GMT -5
I had one of the cup o’ ramen noodles. It was called hot garlic chicken. Pretty tasty to me, but I love just about any kind of noodles.
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aqua
Pro Member
Posts: 295
Zone:: 8b9a
Favorite Vegetable:: all of them
Joined: March 2012
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Post by aqua on Jan 24, 2022 17:44:24 GMT -5
Deer and veggie soup, and honey buttermilk cornbread. Wish I had folks to share the cornbread with. But I'm stingy on the soup.
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