Thread: What's Cooking?

Originally Posted by 32t

I can see that the outside of your pot is discolored. Hard to clean? If you left it open to long I could see the water evaporating but a little while especially at the beginning would certainly add some smokiness if needed or wanted.

The Lodge Porcelain Coated Dutch Oven isn't hard to clean at all. After transferring the beans to a suitable container I just rinsed it out a bit and filled it with warm water and some Dawn dish-soap. I used a rag to wipe the lid out and then it was run through my dishwasher along with other items.

Same Dutch Oven after the dishwasher--I had put it away but dug it out for a pic before posting--

Roy,
Have you tried baking bread in that dutch oven? It should work like a charm!

Tomahawk day!
Caveman style in the flames
My other hobby Bbq!

Here is today’s traeger treat

We had a break in the heat wave the other day (mid 80's) so in all of my wisdom I decided to can a variation of Joel's (Benz) mother's 'Ring Pickles'.

I'm sure he's looking down and still cussing me as I didn't peel the cucumbers then cut them into rings and then de-seed them as I peeled the cucs then cut them in half lengthwise then de-seeded them and then cut the halves into quarters.

Other than the variance in the presentation everything else was the same. I also varied the cutting procedure last year and found that I can get about 3 times more cucs in a jar. Joel, please forgive me my brother.

Anyway out of about 10 pounds of raw cucs I got 3 quarts and 7 Jars of Very Fully Packed 'Wedding Ring Pickles'--

I recently turned about 20 pounds of pork bellies into bacon. See here:
https://sharprazorpalace.com/plate-g...ml#post1918665

After smoking I needed to remove the skins before slicing. They weighed a bit over 2.75 pounds. Now some might call that waste. I call it the beginning of some nice stock for using later. I didn't use any carrots, onions etc. I just wanted the smoky pork flavor, the carrots, onions etc can be added later if needed.

Long story made short, I ended up with 10 pints of nice stock. It does have a bit of salty taste to it but it's barely noticeable while the smoky/ham/bacon flavor is still nice. In fact, it's much less salty than the stocks I've made from the bones and scraps from store bought hams.

The stock should be nice for cooking fresh green beans in, making ham and noodles, liquid for baked beans and of course using for ham gravy. While they are liquid at room temperature, they will gel when refrigerated so they have a lot of gelatin.

I've been helping my first ex wife and family clear out her recently deceased brother's home and we are just about done with the house----BUT the garage awaits us.

I posted about my 'Wages' for helping here:
https://sharprazorpalace.com/plate-g...ml#post1919725

Well today I received a different 'Wage'----35 pounds of the old fashion Red Delicious Apples. This is what I would call a 'Heritage Apple' as these were far before the mutilated hybrids that you see in the supermarkets today. As you will see they used to be 'Variegated' long before they were bred to be Red and they still had all of the original flavor.



I'd call these organic as my former brother in-law didn't fertilize or spray. I didn't have access to a ladder and there are many more usable/non bug eaten in the tree and there's a tree with what I think are D'Anjou pears that I'll be bringing back to ripen off the tree and can for the winter. Ripening them off of the tree makes them less grainy.

Anyway I hope to be posting pics of the Apple Pie Filling and Apple Sauce and then some canned Pear 1/2's

Today I managed to use some of the apples I posted about in the previous post to make some Apple Pie Filling.

It takes a bit of doing but damn is it nice that 3-6-8-10 months from now to just make a crust, dump a jar in and bake it and have a delicious apple pie.

The USDA recipe has the ratios of ingredients for a single quart or seven quarts and my canner holds 7 quarts.



There's plenty of apples left and I have some more quart jars and plenty of lids so I might make some more pie filling but I also want to make some applesauce. I eat a bit of it but the grand-kids love the stuff so as long as I can come up with enough jars they'll be having applesauce--

Made some pesto last night ,with our basil ...froze them in ice cube trays

Originally Posted by cudarunner

Today I managed to use some of the apples I posted about in the previous post to make some Apple Pie Filling.

It takes a bit of doing but damn is it nice that 3-6-8-10 months from now to just make a crust, dump a jar in and bake it and have a delicious apple pie.

The USDA recipe has the ratios of ingredients for a single quart or seven quarts and my canner holds 7 quarts.



There's plenty of apples left and I have some more quart jars and plenty of lids so I might make some more pie filling but I also want to make some applesauce. I eat a bit of it but the grand-kids love the stuff so as long as I can come up with enough jars they'll be having applesauce--

A friend in western British Columbia is an avid canner of produce and this is her favourite time of year. However, she reports a shortage of mason jars and lids. Seems everyone is planning to set aside preserves just in case of another COVID wave.