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6 hours later...the Boston Baked Beans are done....wicked good !
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Attachment 329603
6 hours later...the Boston Baked Beans are done....wicked good !
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Chicken stuffed with cheese and broccoli...homemade baked beans...cornbread
I went to use my Thermopen today but found that the battery was dying so I went looking for how to change it. I was pretty sure but I didn't want to screw up a $100 unit with brute force and ignorance.
I found an official video so here it is:
https://www.youtube.com/watch?v=6wiFAAcfHC8
I also found these official videos:
https://www.youtube.com/watch?v=O4k8m4lkDgk
The program that this site works on won't allow me to post more than two videos using the screens so here's just the link to the last one:
https://www.youtube.com/watch?v=2TofAsG6y5I
Hey! Looks like we can see a picture instead of just a link. :y
I hope these are of some help.
Going to make bean soup.
I was always taught to sort the dry beans and look for rocks and malformed beans.
I have not found any rocks in a while but I do the find a kernel of corn. Got another one tonight.
Why would there be a corn kernel in dry beans?
For the same reason that there are warnings about allergies from things like Wheat in packages of Ground Cornmeal. The same machines are used to process different products.
I haven't found a pebble in dry beans in about 30+ years, however I do find small dirt clods. I also prefer to soak the beans in ample water in the frig rather than the bring to a boil then turn off the heat and let it sit for an hour. Then drain and start with fresh water, the bean skins don't seem to split as much with the pre soak.
I soak the beans overnight on the counter
I am a sorter also, dirt every now and then, a pebble on rare occasions. It depends on the batch of beans how I soak. I bought a big bag of pinto beans at Sam's and those things take forever to cook. Even with an overnight soak and the pressure cooker. I usually pressure cook for 30 minutes then let them soak for an hour or two, then season and cook.
One of the things I miss most about not eating carbs is my beans and cornbread at this time of the year. It just don’t get much better,
When you drive by a soybean field and see the random volunteer corn growing I know that is how you can get corn in your soybeans when combined together.
Rotisserie Chicken Noodle Soup for a snowy North Idaho day
Picked up a Rotisserie Chicken at the Wally World on the way home yesterday, Bones from the legs and wings that I had last night are in the pot with the carcass and some Store bought Broth simmering down for flavor
Just finished dicing Veggies and the rest of the chicken meat..
Going to be a relaxing day here
Pics -
Did things slightly different since Shan didn't really want too many carbs, might have been the biggest improvement on a simple recipe..
Cooking the noodles separate, prevents "Soggy Noodle Syndrome" :rofl2:
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You will Nevah find a Bettah ....Nessmucks Famous Guinness Beef Stew and homemade Bread ..
I love to watch this guy cook. He's as informative and amusing as Julia Child.
And I swear he shaves with a straight razor.
He's making macaroni and cheese, but listen to him at minute 7:00 of the video:
https://www.youtube.com/watch?v=dSR8...vQFqqw&index=3
Wife made a special request and I seldom say no to her anymore,, hehe.
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Sourdough Crepes and strawberry compote. Little bacon on the side.
Mine, basically the same, with the rest of the package of bacon..
:tu
Lemon.
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First and foremost, it's good to see you posing your wonderful foods again. :bow
My mother loved anything that had lemon in it and I'm sure she'd have loved these :tu
Sorry, no pics. Next time. Anyway it was shrimp and veg stir fry, seasoned with bacon grease and slap ya mama and sherry, no rice cause we on a diet, accompanied by my homebrewed 11.5% stout cause diet or no diet, home made beer brings happiness and joy. Mrs. Crescent CIty as usual moaned with pleasure while eating it with me.
Tomorrow we will celebrate our first covid shot which we will get tomorrow morning, with something, maybe a nice skillet braised ribeye and some fresh picked broccoli sauteed with bacon and some homemade bread. There will be pics.
There is a canal a block away that was covered over I guess in the early 60's and a guy in the neighborhood plants vegetables and stuff on it, and we get a lot of our fresh veggies from there, and I have been wanting to bake a loaf or two for him anyway as payback for doing the neighborhood a good turn. So I got to bake anyway. Our dishwasher gave up the ghost and we just replaced that GE POS with a nice Kitchenaid, so I can start dirtying dishes again. Jones-ing for some fresh baked bread, us. So two birds with one stone.
We also got the jones for some crawfish and I think pretty soon we will get a sack or two and berl 'em up. There will be pics for that, too.
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Steak Ranchero. NY Strips seared and smothered in Rotels. Fresh asparagus and shallots braised in butter and madeira. Steamed new potatoes. Homebrewed stout.
I for one fully understand. I would think it's kind of like the family slide shows of the summer vacation.---Here's Cuda doing this and here's Cuda doing that etc. But with that said, it is really good to know that you are well and apparently in good spirits.
Starting tomorrow, I'll be playing with the UMAI 70mm for making a test batch of Sopressata---I hope to see you at the Sausage and Smoke Cooking Thread. :tu
Cheesebooger! We generally have cheeseburgers on Saturday. Today I got a little crazy, seared the patty and braised it in a reduction of espresso, tawny port, worcestershire, and kahlua. Yeah I know. Strange combination and it won't get me an extra Michelin star but it was tasty and dripping with drippy juices even though it was cooked to medium. Bacon was microwaved, the ONLY way to get PERFECT bacon for a burger, nice and crispy and evenly cooked. Cheese was plain old yellow American. Beefsteak tomato, sweet onion, pickle plank, well toasted sesame seed bun. Glass of homebrew, of course. This keg is almost done, and I think the next one up is a dark 9% ale, lightly hopped. I always forget what is in what keg and where's the fun of labeling, anyway? Tomorrow is supposed to be deboned, rolled and roasted chicken but I got razors to hone so more likely Papa John's.
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Yep burgers are life! But I disagree on micro bacon, I don’t micro anything, when I’m grilling our burgers the bacon goes on the grill also, right alongside the armadillo eggs, crispy every time
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Homemade Boston Baked Beans and McKenzie Dogs....and 6 Sams
In my sometimes questionable wisdom I've decided to make Vanilla Extract.
I purchased 2 ounces of Tahitian #1 beans and started in. However after a bit more research I decided to order 4 ounces of Madagascar #1 beans. I also picked up some 80 proof (40% alcohol) vodka to use to extract the oils from the beans. (While I don't drink vodka, I can always use it to make pie crusts :tu)
The YouTube guy I'm using as a base would be what a good friend called 'Pretty Extreme' he has close to 30 years of making vanilla extract and is quite picky, however if I don't shake my bottles 4 times a day I can live with that.
The one thing that I've taken a step further than the YT guy did is that he uses a Vacuum Bag Sealer's hole to attach to jars to remove a bit of the air. I am using my vacuum chamber which will stay on as long as I want so it will remove more air than the bag/jar sealer.
I split the beans lengthwise and then into 3rd's before putting them into the jars.
Here's the pint that I made yesterday afternoon. This was taken today at about the same time I started the process.
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To show what a difference the vacuum makes, here's the before and after from tonight when I first split and cut the beans, added the vodka and then put the jar in the vacuum chamber for 1/2 an hour.
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Yes the second batch will be a quart. If it all goes well, in about 3-4-5 months I should have either a lifetime supply of pure vanilla extract and enough to share with family and friends or a worthless experiment.
But the way I look at this project is that the final product HAS to taste better than the artificial vanilla flavoring that my mother used.
Wish me well :angel:
It's a good thing smell doesn't come through the computer or my waistline would be in big trouble.
A couple of months ago I'd ordered a specialty baking pan from King Arthur Flour and today I received a small catalogue from KA. They want $150 for a quart of their vanilla extract. That's about 3 times what I have invested in materials in my quart. They want $90 for a pint of theirs and that's a lot more than 3 times what I have invested in my pint.
Working for myself free of charge seems like it's going to pay off. :tu
You can get a quart of McCormack on Amazon for around $60 and it's perfectly good stuff for baking. Maybe if you drink the stuff you'd want the high end varieties.
Har har.
How long would it take the average person to use a quart?
For today's dish, I served up a Chicken biryani with vegetable curry, my Wife gave this dish the thumbs up.
Tonight’s fair, an early Irish treat.
Corned beef, smashed potatoes and asparagus spears..
Fresh bread and salad to side.
Cheers men.
Sounds great Mike. :tu
Last year after I'd gone to the San Diego area after the TX Meet to help with a surprise 70th birthday party for my best friend and got home I picked up a top round roast and cured it as corned beef.
Well the plans for a St. Patrick's Day supper with my kids fell through so that corned beef has been in the chest freezer vacuumed bagged and now it's thawing in the frig.
What I've done for several years is to have Ruben Sandwiches on rye bread and steamed cabbage wedges with the strained and thickened sauce that the meat was cooked in. Also carrots on the side from the sauce.
I hope to be able to get some pictures posted when my youngest daughter and her two kids are here Wednesday.
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Tonight....Beef Stroganoff
ThermoWorks has some items on sale--
https://www.thermoworks.com/?trk_msg...ewide-18off-cs