Food Thread

[AdkEric]

Ground elk taco salad. Store bought taco seasoning packets call for 3/4 cup of water. I used this Madeira instead. Beef broth/stock is a good alternative as well.

 

[VenasNursery]

Ground elk taco salad. Store bought taco seasoning packets call for 3/4 cup of water. I used this Madeira instead. Beef broth/stock is a good alternative as well.
View attachment 92559View attachment 92560

Man does that look GOOD

 

[GregManning]

Yet Another “Different” Pizza - (very meaty)
Rev: 240208 0900

12” Burrito tortilla (i.e. thin crust)
Havarti cheese
Cut Spinach w/ butter & grated Parnassian cheese
Red onion strips
Beef Short Rib meat – shredded (2 large ribs)
Havarti cheese
350°F

This was really GOOD ! (better than it may sound)

 

[VenasNursery]

Yet Another “Different” Pizza - (very meaty)
Rev: 240208 0900

12” Burrito tortilla (i.e. thin crust)
Havarti cheese
Cut Spinach w/ butter & grated Parnassian cheese
Red onion strips
Beef Short Rib meat – shredded (2 large ribs)
Havarti cheese
350°F

This was really GOOD ! (better than it may sound)

View attachment 92583
View attachment 92584
View attachment 92585

Pizza Ninja!

 

[GregManning]

Yet Another / Different Grilled Sandwich - Chix liver, Spinach, Havarti

Grilled Sandwich – Chix liver, Spinach, Havarti cheese
Rev: 240214 1155

Homemade bread, top – mild sourdough
Havarti cheese - base
Chicken livers – sautéed in butter, sliced thin
Baby Spinach – sautéed in butter
Mayo – Hellman’s
Havarti cheese - bottom
Homemade bread, bottom – mild sourdough

 

[VenasNursery]

Yet Another / Different Grilled Sandwich - Chix liver, Spinach, Havarti

Grilled Sandwich – Chix liver, Spinach, Havarti cheese
Rev: 240214 1155

Homemade bread, top – mild sourdough
Havarti cheese - base
Chicken livers – sautéed in butter, sliced thin
Baby Spinach – sautéed in butter
Mayo – Hellman’s
Havarti cheese - bottom
Homemade bread, bottom – mild sourdough

View attachment 92668

I like chicken livers but I’ve never had them on a sandwich.
Very interesting, sounds very interesting and looks fabulous

 

[GregManning]

I like chicken livers but I’ve never had them on a sandwich.
Very interesting, sounds very interesting and looks fabulous

I did state that it was "Different"

The Mayo really helps w/ both the flavor & ingredient moisture.

 

[TreeCo]

Rotting cabbage on the counter top.

Feed your gut biome.

Homemade sour kraut.

 

[GregManning]

Rotting cabbage on the counter top.

Feed your gut biome.

Homemade sour kraut.

View attachment 92673

Have you done this before ?
Fermentation is not exactly rot.
I think the top surface of the cabbage needs to be more sealed from air, but allowed to let gas out.
(I have used a plastic bag full of water directly on top of the cabbage.)
Your top does not look tight enough ?
Mixture has been salted ?
What type of cabbage ? (I found that fall/winter cabbage to be better than summer cabbage.)
I used to make 5 gal. batches. (My father & grandfather also made sauerkraut.)

Good luck !

 

[TreeCo]

Have you done this before ?
Fermentation is not exactly rot.
I think the top surface of the cabbage needs to be more sealed from air, but allowed to let gas out.
(I have used a plastic bag full of water directly on top of the cabbage.)
Your top does not look tight enough ?
Mixture has been salted ?
What type of cabbage ? (I found that fall/winter cabbage to be better than summer cabbage.)
I used to make 5 gal. batches. (My father & grandfather also made sauerkraut.)

Good luck !

This is our first batch. Here's the video we followed but we didn't use any peppercorns or carrots. 5lb. of cabbage fit in a one gallon jar. Store bought regular cabbage and not a sour kraut specifically intended cabbage cultivar. We used 2TBS Himalayan salt per quart for the brine and ended up using 1.5 quarts.

 

[GregManning]

This is our first batch. Here's the video we followed but we didn't use any peppercorns or carrots. 5lb. of cabbage fit in a one gallon jar. Store bought regular cabbage and not a sour kraut specifically intended cabbage cultivar. We used 2TBS Himalayan salt per quart for the brine and ended up using 1.5 quarts.

Different technique than I used, but it seems like it will be good !
Seems like a little more toward "pickled".
I like the carrot & pepper corns idea.

I only used salt to mix w/ the shredder cabbage (not brine). It fermented for at least a month (therefore more sour).

Looking forward to a report !

 

[GregManning]

Beef Carpaccio
Rev: 240216 0930

Rib Eye Beef – very thin sliced, lean, but some fat for flavor

Black pepper – fresh ground – 1/4 t
Sichuan pepper – fresh ground – 1/4 t
Salt – brand: Flor de Sel – ½ t
Parmesan cheese – grated, brand: Ambrosi (very good) – 1 T

Lemon juice
Olive oil – extra virgin – brand: California Olive Ranch, Miller’s Blend

Mix seasonings for even distribution.
Coat meat w/ small amount of lemon juice.
Sprinkle seasonings on meat.
Marinate, then coat w/ olive oil.

 

[Matias]

Beef Carpaccio
Rev: 240216 0930

Rib Eye Beef – very thin sliced, lean, but some fat for flavor

Black pepper – fresh ground – 1/4 t
Sichuan pepper – fresh ground – 1/4 t
Salt – brand: Flor de Sel – ½ t
Parmesan cheese – grated, brand: Ambrosi (very good) – 1 T

Lemon juice
Olive oil – extra virgin – brand: California Olive Ranch, Miller’s Blend

Mix seasonings for even distribution.
Coat meat w/ small amount of lemon juice.
Sprinkle seasonings on meat.
Marinate, then coat w/ olive oil.

View attachment 92688
View attachment 92689

I love carpaccio

 

[GregManning]

I love carpaccio

Next Time use more dry seasonings; and a few capers !

 

[jim454]

Go keto!

 

[AdkEric]

 

[AdkEric]

Beef burgundy, over toasted French bread and white rice.

 

[GregManning]

Pot Pie – Chix & Turkey – Puff Pastry
Rev: 240310

Puff pastry – docked, pre-baked w/ dried beans to weight during cooking
6” Cast iron skillet, sprayed w/ Pam for pie release.

“Work-in-Progress” - more later

 

[GregManning]

More Better than Previous - - - Pot Pie – Chix & Turkey – Puff Pastry
Rev: 240312

Filling:
Creamy Chix soup - can
½ carrot - diced
¼ onion - diced
1 stalk celery – diced
10 oz. Turkey - shredded
Simmer 3 hrs to cook veg.

6” Cast iron skillet, sprayed w/ Pam for pie release.

Puff pastry – thaw 40 min.; rollout to 13”; docked; cut two discs: 7-1/4” & 6-1/4” for top
(Pepperidge Farm brand)

Pre-bake bottom crust at 425°F (convection); line pastry w/ parchment paper for easy release; fill w/ dried beans to weight during pre-baking; 20 min.

Add filling & then Top; bake 400°F for 25 min.

Bake excess pastry strips for garnish.

 

[GregManning]

Shepherd’s Pie
Rev: 240403 1655

Prep:
1 # Ground Lamb – saute; then separate meat & grease
1 T Butter

Veg: - saute to tender
1/4 Onion – diced
1 Carrot, med – diced
2 Celery, stalks – diced

Roux:
Lamb grease
1 T Butter
6 T AP Flour

Mashed:
Potato, large – boiled
1 T Butter
Shredded cheddar cheese
Water

Assemble:
6” Cast Iron Skillet, w/ Pan Spray – on wire rack
Pasty pie crust – Pillsbury; thaw 90 min.; NOT docked
½ of Lamb meat on bottom layer of pie crust.
½ of meat w/ all vegetables next layer
Cover w/ mashed potatoes & cheese

400°F Convection oven for 50 min.