What are you cooking right now?

[rick81721]

I'll keep it in the back of the Pantry, close enough. We have a chili recipe from my father-in-law that we always make, but my wife and I talk about making something different every now and then. What do you have?

Make a real chili some day. Not the fake crap with beans and tomato sauce - just chilis, spices and meat. It's awesome!

 

[jmanic]

I'll keep it in the back of the Pantry, close enough. We have a chili recipe from my father-in-law that we always make, but my wife and I talk about making something different every now and then. What do you have?

I've got a base black bean recipe (veggie friendly), and an easy adaptation that involves bacon, sausage and pork roll.
(Breakfast chili!)
I'll send it along- do you have the internets?

 

[rlb]

Is that regular cabbage?

It is. I followed the "basic" recipe from the kit, which called for green or napa cabbage. No fish guts yet, I'm taking it slow.

 

[rlb]

I've got a base black bean recipe (veggie friendly), and an easy adaptation that involves bacon, sausage and pork roll.
(Breakfast chili!)
I'll send it along- do you have the internets?

No, smoke signals OK?

rob.blash at geeeeeeee mail

 

[jmanic]

No, smoke signals OK?

Texted Evernote link, let me know if it makes it through.

 

[qclabrat]

For kimchi you need some variant of gochujang
https://www.bonappetit.com/trends/article/gochujang-korean-chile-paste

 

[rlb]

Texted Evernote link, let me know if it makes it through.

Got it, thanks. Will spare you the 7am thank you text

 

[rlb]

For kimchi you need some variant of gochujang
https://www.bonappetit.com/trends/article/gochujang-korean-chile-paste

Kit had some

 

[qclabrat]

Pro tip for cutting ten pounds of onions, direct fumes away from work area and towards a open window or outside vent with a fan. I tear terribly without this. $50 of beef and the said onions for French onion soup.

 

[rlb]

I just sampled some of my kimchi. I don't think I got enough fermentation going before I put it in the fridge. It was on the dining room table for 3 days (per the recipe) and it was definitely doing something because the jar lid was oozing. I did see some bubbles in the jar before going in the fridge too.

However when I opened it today there was no pressure in the jar. Also it was a bit flavorless, though I only ate from the very top.

Aside from not letting it sit out long enough, the cabbage gave out a decent bit of liquid when I was compressing it into the jar so maybe that diluted the sugar too much? Need to research it a bit further I suppose.

 

[jmanic]

If it's Sunday, this must be salmon...

With orzo salad- roasted cherry tomatoes, feta, olives and lemon juice. Not pictured- green salad with avocados.

 

[notcho]

 

[Paul H]

I just sampled some of my kimchi. I don't think I got enough fermentation going before I put it in the fridge. It was on the dining room table for 3 days (per the recipe) and it was definitely doing something because the jar lid was oozing. I did see some bubbles in the jar before going in the fridge too.

However when I opened it today there was no pressure in the jar. Also it was a bit flavorless, though I only ate from the very top.

Aside from not letting it sit out long enough, the cabbage gave out a decent bit of liquid when I was compressing it into the jar so maybe that diluted the sugar too much? Need to research it a bit further I suppose.

How much of the juice oozed out? Sometimes if too much juice is lost, it kills the flavor.

 

[rlb]

How much of the juice oozed out? Sometimes if too much juice is lost, it kills the flavor.

I'd estimate ~5 ounces over the 3 days. I need to eat more and get into the middle of the jar, maybe it'll be better

 

[Magic]

View attachment 69399

U fancy.

 

[jmanic]

Quesadilla night @ChezManic tonight

A mix of pepper jack and pepper jack and chorizo.

Leftover chorizo and potatoes repurposed for breakfast eggs.

Using eggs from our friend's farm in B-town.

Eggs

Dillas with all the fixins

 

[qclabrat]

Quesadilla night @ChezManic tonight
View attachment 69444
A mix of pepper jack and pepper jack and chorizo.

Leftover chorizo and potatoes repurposed for breakfast eggs.
View attachment 69445
Using eggs from our friend's farm in B-town.
View attachment 69446
Eggs
View attachment 69447
Dillas with all the fixins
View attachment 69448

Great cheap Guatemalan hot sauce, I put that chit on everything...

 

[Magic]

 

[Paul H]

Just cooked up a couple (ok ok... had 3) of hot dogs in bacon fat. That was good

 

[rlb]

Nothing crazy on this gloomy Sunday, with just the Mrs. and me eating. 1/2 rack of St Louis ribs, slow cooked in the oven and sauced on the grill. Chicken cause 3 ribs is not enough!