Food Thread
- Thread starter Leroy
- Start date
Reach
Been here much more than a while
- Location
- Atglen, PA
Anything! I’m not a squash fan, haven’t met one I liked besides pumpkin, and I only eat that in a pie or bread.
I would probably do green beans personally, or if I was looking for presentation I might do asparagus, for something a little different.
Reach
Been here much more than a while
- Location
- Atglen, PA
I will have to keep that in mind, maybe I’ll try it some time.
- Location
- Chardon, OH
Turkey thigh – deboned, trussed into “roll”, Sous Vide w/ butter at 140°F for 24 hrs
Sunchoke chips – fried
Zucchini – fried
Hollandaise – homemade (egg yolks, butter, lemon juice, black pepper, chipotle, red pepper flakes)
Sunchoke chips – fried
Zucchini – fried
Hollandaise – homemade (egg yolks, butter, lemon juice, black pepper, chipotle, red pepper flakes)
Reach
Been here much more than a while
- Location
- Atglen, PA
Well that looks good! But what’s a Sunchoke?
- Location
- Chardon, OH
Sunchokes are a tubular-shaped, thin-skinned root vegetable of the sunflower plant family that's in season from late fall through early spring. Often mistakenly referred to as Jerusalem artichokes, sunchokes have no origins in Jerusalem, and they really don't taste like artichokes.
They look a lot like a knobby ginger root.
They taste like a rich, nutty potato.
VenasNursery
Been here much more than a while
- Location
- Michigan
Never heard of them either but sounds interesting
- Location
- Chardon, OH
Sunchokes
Reach
Been here much more than a while
- Location
- Atglen, PA
That’s interesting. It does look a lot like ginger root. I will have to look them up, maybe try one some time. Thank you for the explanation!
- Location
- Chardon, OH
Nice !
- Location
- Chardon, OH
How do you rice the cauliflower ?
Food processor ?
Food processor ?
Last edited:
You can do that but frozen riced cauliflower is waaaaaay easier
- Location
- Chardon, OH
Pork Tenderloin Spicy Jerky AND Lamb Sirloin Steak Jerky
Another batch of Jerky w/ Lamb experiment.
~ 4 lb Pork, ½” thick, ~ $3.50/lb
(Tamari, balsamic, sugar, garlic, black pepper, red pepper flakes, chipotle, fennel, anise, MSG)
~ ½ lb Lamb, ½” thick, ~ $24/lb – experiment (Lamb is on the RH side of top dehydration rack)
(Tamari, black pepper, garlic powder - - - I wanted to taste the lamb, not just the spices)
- Lamb is on the RH side of the Top Drying Rack.
Marinate 15 hrs
Dehydrate at 130°F for 6 hrs
Another batch of Jerky w/ Lamb experiment.
~ 4 lb Pork, ½” thick, ~ $3.50/lb
(Tamari, balsamic, sugar, garlic, black pepper, red pepper flakes, chipotle, fennel, anise, MSG)
~ ½ lb Lamb, ½” thick, ~ $24/lb – experiment (Lamb is on the RH side of top dehydration rack)
(Tamari, black pepper, garlic powder - - - I wanted to taste the lamb, not just the spices)
- Lamb is on the RH side of the Top Drying Rack.
Marinate 15 hrs
Dehydrate at 130°F for 6 hrs
Reach
Been here much more than a while
- Location
- Atglen, PA
Well that looks good! I’ve never thought about lamb jerky, I’ll have to try it some time. Of course I should probably start with lamb chops, I’ve never actually cooked lamb of any sort.
- Location
- Chardon, OH
For a 1st time try at lamb, I might suggest looking for some lamb sirloin steaks.
Don't over cook.
Reach
Been here much more than a while
- Location
- Atglen, PA
I will keep that in mind. Any particular recipes you recommend, or just grill them like beef steaks?
I like it pretty pink.
Last edited by a moderator:
- Location
- Chardon, OH
Yes, grill. Keep it simple w/ just salt & pepper; you want to taste the lamb, which is very mild.
I would actually like to use some mouton (MUCH stronger flavor & odor; but hard to find).
