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Post by mgulfcoastguy on Jun 22, 2020 20:43:09 GMT -5
Do you foil wrap them mgulfcoastguy? Sorry to be so late replying. The answer is no, somewhere around 4 hours into the process I pick up one end of the slab. If it bends easily into an L it's ready to sauce and cook another 10 minutes or so. I used a spicy rub, coated them with peach preserves, and blended enough peach preserves into a spicy store bought sauce to taste the peach. I think that I have been permanently assigned ribs for family get togethers, the next of which is around July 18. A few ribs were taken to various homes for later but non were trashed.
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Post by bestofour on Jun 22, 2020 21:04:51 GMT -5
Tonight we had a big salad with the first tomatoes and the first cucumber from our garden.
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Post by spike on Jun 24, 2020 22:02:09 GMT -5
pepperhead212, so what does a boiled peanut taste like? Never had one. Tonight we had leftovers cause I am beat!
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Post by pepperhead212 on Jun 24, 2020 22:41:53 GMT -5
spike Hard to describe a boiled peanut. I was trying to think of something similar, and the closest thing I could think of is artichoke hearts or cardoons, though those have stronger flavors. I wish I could get the raw peanuts in the shell here, but none available - that's a southern thing. Cooking in the shell gives another flavor to them (they're available online, as with anything, but the price is prohibitive).
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Post by Laura_in_FL on Jun 25, 2020 10:55:17 GMT -5
I can't think of anything else that tastes like a boiled peanut, either. It's a very different flavor than roasted peanuts. I don't think I have ever tried them boiled out of the shell - they are always boiled in the shell around here.
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Post by brownrexx on Jun 25, 2020 13:31:20 GMT -5
I tried them and didn't really like them. They just seemed like rubbery peanuts to me. Not anything I would want to eat again.
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Post by octave1 on Jun 25, 2020 15:47:15 GMT -5
I LOVE boiled peanuts! spike, they taste like a cross between chestnuts and beans, really nutty but also buttery and savory, very satisfying. It's really hard to stop eating them. PS I am speaking about peanuts boiled in their shell.
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Post by pepperhead212 on Jun 28, 2020 23:33:02 GMT -5
I made some Szechwan eggplant tonight - the first thing I do every season when I get 2 lbs of eggplant. I also used garlic and scallion from the garden, and the first 6 okras - not traditional, but I didn't have enough to do anything with, so I added them to this. The original recipe for this called for 8 scallions and 8 cloves of garlic, and as usual, I doubled it! Yet all it took was a huge scallion, that looked like a leek, to chop up into over 4 cups! A very large scallion! by pepperhead212, on Flickr Ingredients for the Szechwan eggplant. by pepperhead212, on Flickr Szechwan eggplant, about half way through the stir-fry part. by pepperhead212, on Flickr I made a 50/50 batch of brown basmati and millet in the Instant Pot, and served it with that: Szechwan eggplant, served on a ring of brown rice and millet. by pepperhead212, on Flickr
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Post by pepperhead212 on Jul 2, 2020 20:39:44 GMT -5
Another cheap dish, with some more eggplants from the garden, some dried tomatoes from last season, and only a small amount of 99¢/lb beef from the freezer, made into chorizo, with some garlic, chiles, coriander, cumin, cloves, a pinch of canela, and some vinegar. Usually I make up a lot of pork chorizo, to freeze, but lately, I've been trying to empty out my freezer! When cooking chirizo, and most sausages, for that matter, I try too cook them up into chunks, instead of a fine, homogenized ground meat mix. I used that method of drying out the eggplant cubes for 8 min. on high in the MW - not quite as long as ATK does it, but it does reduce the moisture greatly (went from 18 oz to just under 12 oz), and keeps it from getting mushy. And you can see how non-seedy it is. 9 oz Ichiban eggplant, showing how it grew fairly large, without getting at all seedy. by pepperhead212, on Flickr Sauce of chipotles and dried tomatoes, ready to combine with eggplant cubes, cooked 8 minutes in MW by pepperhead212, on Flickr Cooked beef chorizo. by pepperhead212, on Flickr Taco, with eggplant, chorizo, and a chipotle sauce. by pepperhead212, on Flickr
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Post by paquebot on Jul 3, 2020 20:33:57 GMT -5
Creamy slaw, German potato salad, and broiled cod. Late-afternoon shopping which included the Pick 'n Save deli.
Martin
The truth is more important than the facts.
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Post by september on Jul 3, 2020 22:15:47 GMT -5
Brats and salad from my garden - lettuce, cukes, radishes, broccoli, and strawberry shortcake for desert. The real biscuit type shortcake, not angel food or white cake. Brats and shortcake, both made in my dear air fryer, since I still have not done serious shopping for a new oven. I have not missed the oven much, aside from the rare impulses I have occasionally to bake bread. I could do a small loaf in the air fryer if I was serious. Between the crockpot, microwave, air fryer, and stove top, I don't feel any pressing need to go oven shopping, but I will have to make myself do it later in the summer when I am caught up with gardening. My son finally started up my grill for me, but I can't seem to repeat his steps to get the self starter to ignite, so have not been using it. Will have to find the handbook and see what I am doing wrong.
By the way, I did give the Instant Pot away and don't miss it.
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Post by pepperhead212 on Jul 3, 2020 22:53:22 GMT -5
By the way, I did give the Instant Pot away and don't miss it. But, if I recall, you have said that you don't like to cook! As for the oven, I try not to fire up the oven when the AC is on! In fact, I have to get my grill up and running, as I often use that for an oven, and have an old pizza stone, with a cracked corner, that I use for that. I didn't cook anything new today - just used that eggplant chipotle mix, layered with some tortillas and cheese, and nuked to heat it, and melt the cheese. Basically the same things as on the tacos last night, except the cheese melted.
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dirtguy50
Pro Member
My avatar got in trouble for digging in the garden
Posts: 255
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Post by dirtguy50 on Jul 4, 2020 4:27:15 GMT -5
Getting ready to put a 14# whole packer brisket on the smoker. This is way too early to be up but will be worth it come time to eat around 7:00 - 8:00 pm. You never know how long it may take.
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Post by september on Jul 4, 2020 8:18:50 GMT -5
By the way, I did give the Instant Pot away and don't miss it. But, if I recall, you have said that you don't like to cook! Yep! Not my style of cooking, got no time for tapping my toe waiting the 20 minutes to come up to pressure, and I like to pop the lid and see how things are coming along. I know most of you love your Instant Pots, but it just didn't float my boat!
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Post by mgulfcoastguy on Jul 5, 2020 19:25:02 GMT -5
I put a 4.5 pound pork loin into the fridge marinating in Jamaican jerk paste. I think that I will add some orange juice an hour or so before it goes on the grill. I also have a Butterkin squash roasting in order to make cookies. I dropped the guts into the garden as I think some young fledglings will enjoy the seeds.
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Post by brownrexx on Jul 6, 2020 7:32:25 GMT -5
I like to pop the lid and see how things are coming along. That is the one thing that I don't like about the IP. I keep a 3 ring binder with my IP recipes and after I try a recipe once I know the time it will take to cook perfectly. Mostly I use recipes that others have posted on the internet so they work out fine. I mostly wanted the IP to cook dry beans and since I don't grow the common types like Navy Beans or Kidney Beans so I have had to keep notes. Sometimes I make a recipe once and have to adjust the time for the next time until I get it right. Tonight I am making Chicken Burrito Bowls for the second time. Here is a pic of when I made it last month. All of the items get layered in the IP and then it cooks for 5 minutes. I like the convenience of cooking the rice in the pot along with the other ingredients. It is the top layer and last time it cooked perfectly. I use Basmati rice. The cheese is added after the items are mixed together and served. I like this recipe because it uses my own black beans and corn from the freezer and I am trying to clean out last years frozen veggies before I have new crops. I will use one of my new garlic cloves that I dug yesterday since I am out of garlic. I am also out of tomatoes so I will use canned chopped tomatoes tonight. 20200406_165742 by Brownrexx, on Flickr
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Post by september on Jul 6, 2020 8:40:27 GMT -5
Supper last night was fried fresh sunfish fillets caught by my son, upgraded cheese/broccoli Rice a Roni (added sliced almonds and raisins) garden salad from my garden, AND TADAA -- fried okra from my Little Lucy's. There were only four pods, and I've only used okra in soupy things before. I don't make a lot of deep fried foods, so I thought as long as I had my oil in the cast iron pan for the fish anyway, I might as well tried it fried. For the first few, I just used the same cracker breading and instant pancake mix (instead of eggs) that I use for my fish. The second batch I added more seasoning and added corn meal to the cracker crumbs to use them up. Over all, we liked it well enough, but as with most fried foods, so much of it tastes the same because of the crispy breading. I should not have added the extra seasoning to the second batch, I thought it was a bit salty. Next time I will try them roasted in my air fryer with a bit of olive oil.
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Post by brownrexx on Jul 6, 2020 9:15:22 GMT -5
AND TADAA -- fried okra from my Little Lucy's. Yay. I am starting to get some pods too and yesterday I only had 3 pods so I picked some frying peppers and sliced them into ribbons and added okra cut into cross sections. I sauteed everything together in olive oil with a little lemon pepper as seasoning. I was impressed with the good flavor of the okra. They almost had a sweetness. Give them a try sauteed for a quickie. I like them fried too but I don't make them that way often.
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Post by bestofour on Jul 6, 2020 20:54:49 GMT -5
september, I roll okra in a little flour so it's not breaded at all just lightly coated.
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Post by september on Jul 6, 2020 21:54:09 GMT -5
bestofour , I do think the okra taste would come through better that way! Less is more, sometimes!
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Post by farmerjack41 on Jul 7, 2020 0:12:11 GMT -5
Breakfast it was for supper. Really did not feel like cooking at all, must be tired of my poor cooking. Be glad when and if the set down restaurants open up again.
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Post by brownrexx on Jul 7, 2020 19:31:41 GMT -5
Tonight I grilled chicken breasts and also made something new with 2 small zucchini that I picked. It was called grilled, stuffed zucchini.
I cut the squash in half and scooped out the pulp and chopped it. Then I sauteed the pulp with onions and garlic and then added some bread crumbs and cheddar cheese. This was used as a filling in the zucchini halves and then they were cooked on the grill.
When hubby entered the kitchen as I was making the filling he gave it the "eye" but didn't say anything so I immediately put some stewed tomatoes on the stove to heat since I didn't think that he would like the zucchini.
When we sat down to eat he said "I don't think I want any of that" as he pointed to the stuffed zucchini but then he cut one in half and took a bite.
Next comment was "Hmmm, that's not as bad as I thought it would be" and he took the other half and ate it.
At the end of dinner he said "those things were really good. You should make them again"
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Post by brownrexx on Jul 8, 2020 16:51:45 GMT -5
Has left over chicken burrito bowls with a side dish of my first green beans of the year and they were so good. We don't like them frozen or canned so we only ever eat them fresh and it is always a real treat.
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Post by pepperhead212 on Jul 8, 2020 20:49:36 GMT -5
I made a favorite recipe tonight - Thai curry. A red one, this time, with some things from the garden - kohlrabi, okra, eggplant, and some Thai basil and kaffir lime leaves - plus some chicken. I used the method ATK used for drying out eggplant to make ratatouille, to keep it from turning mushy. I don't cook them down as much as they do, but I do it about 8-9 min., to cook them down to about half weight. First of two plates of eggplants, to dry out in the microwave. by pepperhead212, on Flickr All 5 eggplants, dried out in microwave. 31 oz down to 14.5 oz by pepperhead212, on Flickr Ingredients lined up for a Thai curry. by pepperhead212, on Flickr Everything added to the Thai curry, except for the eggplant and lime juice. by pepperhead212, on Flickr Eggplant added to the Thai curry, to cook 10 min. longer. by pepperhead212, on Flickr Finished Thai curry, served in a ring of white jasmine rice and millet. by pepperhead212, on Flickr
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Post by brownrexx on Jul 9, 2020 7:46:20 GMT -5
That looks yummy pepperhead212, september, when I make fried okra I use an equal amount of flour and cornmeal for dredging. I like the taste that the cornmeal adds.
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Post by Laura_in_FL on Jul 9, 2020 14:03:31 GMT -5
Lots of errands and stuff going on today, so I have a Boston Butt in the slow cooker for dinner tonight (pulled pork sandwiches). I picked up coleslaw and potato salad from the grocery store deli to make tonight's dinner even lazier.
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Post by pepperhead212 on Jul 9, 2020 20:35:02 GMT -5
My breakfast and dinner was some of that leftover Thai Curry. My cooking for the day was pickling some of those cukes, and seasoning them with some dill and some of those garlic scapes. And, of course, a few hot peppers. 3 qts of pickles, 7-09 by pepperhead212, on Flickr
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Post by brownrexx on Jul 10, 2020 9:17:31 GMT -5
Beautiful pepperhead212, I only make refrigerator dills anymore but my cucumber plants are only about 6" tall so pickles will not be happening too soon.
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Post by pepperhead212 on Jul 10, 2020 11:13:35 GMT -5
brownrexx Refrigerator pickles are what I make a lot of, but when I need to make this many, there's no way to fit them all in the fridge, esp. when there will be more! I actually made some refrigerator pickles with the extras I had cut up - only about a half of another quart, using 10 cukes. When I saw this would happen, I saved the "worst looking" ones, and longest, then scraped the seeds out, and cut them into the usual short sticks, to make the sweet and sour pickles, that I always have in the fridge in the summer, with various seasonings. Next time, I might pack the sticks in the jars, as I slice them up, and when I have some jars filled up, but not enough to fill another, stop cutting! Then carefully remove the sticks, and start the brining. This way, I won't have extras brined, and I can use the rest of the cucumbers for something else.
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Post by paulf on Jul 10, 2020 11:23:30 GMT -5
Today on our 49th anniversary I am cooking our main meal: round steak from the half beef a friend sold us, new potatoes from the garden then topped with cream of mushroom soup. On the side will be a pot of green beans picked yesterday along with sliced cucumbers also picked yesterday. I am not good enough to make desert but with meat, potatoes and vegetables maybe we will be too full for afters.
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