Whatcha Cooking today?

[worth1]

I had 2 cold hotdogs with just mustard on them.
Then I had another cold hotdog with my homemade sauerkraut made with cabbage and carrots with mayonnaise and mustard.
For dessert I had 2 tablespoons of crunchy peanut butter.
My plan was a meatloaf but I forgot to set out the ground brisket to thaw.
The homemade cold sauerkraut on a cold hotdog was really good.
Mind y'all this is an active bacteria non processed sauerkraut i keep in the refrigerator.
I stopped processing sauerkraut years ago and seldom heat it up.

[worth1]

Probably a complete failure but I'm giving it a go.
2 pounds of the ground brisket.
Mixed with.
Insta cure #1.
Salt.
Black pepper.
Nutmeg.
Coriander.
Powdered milk.
Homemade sauerkraut made from cabbage and carrots.
Panko bread crumbs.
Ice water.
Mixed and formed into a big ball like thing.
Tasted it raw for flavor and was excellent in flavor.
Put in cast iron fry skillet on top of parchment paper.
Put lid on and placed in oven at 170F.
Walked away.
It's like a big sausage loaf thing not unlike the spices you might find in our Texas style German sausage around the area.
Just omitted the garlic, red pepper flakes and onion powder and added Nutmeg.
The object is not to melt out the fat as best I can.
I would be tickled pink if I could cook it below 150F.
The parchment will allow me to lift it out of the pan.
What could possibly go wrong

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[worth1]

The meatloaf came out pink as expected.
Let internal temperature get to 145F and let it coast to 149F.
It was then put on the smoker and smoked below 150 the best I can.
While doing all of this I cut up three sweet oranges a habanero and boiled them until tender.
Took out the habanero.
Took the emulsion blender and let it do its thing.
Then mixed in a bunch of sugar, some orange extract and red food coloring.
Cooked awhile longer.
Used fine mesh strainer and separated the liquid.
Back on the stove with more sugar to make a syrup like sauce.
The orange (chutney) like stuff was packed all over the meatloaf thing to continue to slow smoke.
No telling how its going to turn out.

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[worth1]

I slowly but surely simmered the orange juice stuff up to a boiling point of 120F.
Took it off the burner and added the habanero I originally simmered but now minced up.
Stired and put the mixture in a pint jar.
Basically its an orange habanero jelly.
The smoked cured brisket orange meatloaf thing is coming along nicely.
I just stuck the jar in the smoker for two things in one shot.
Its now out of the smoker cooling off.

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[worth1]

I think the pictures are better than words.
Delicious comes to mind.
Sweet spicy hot smokey orange flavored goodness.

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[pepperhead212]

I had that leftover salad twice today, and it tasted almost better, as the flavor of the fish intensified somewhat, and that mizuna surprisingly doesn't wilt, even with the dressing on it, like lettuce will. And today I baked some WW bread sticks, to eat with the salad - I also added a little oat flour, though it was still very glutinous, with about 5:1 ww to oat flour.
6 of the 8 WW bread sticks I baked today. by pepperhead212, on Flickr

[worth1]

Breakfast.
Cold slice of the loaf on wheat bread with mayonnaise and the orange habanero spread.
The potato salad is simple and what I almost always make.
This time it was one whole large russet potato peeled diced and cooked in water until just tender no more.
Ingredients are equal parts mayonnaise and yellow mustard.
Equal parts sweet and dill relish.
One whole sweet yellow onion diced.
Mixe up everything other than the potato and then fold it in.
My potato was a little firm so I had to mash it up a little.
I'm sort of a minimalist when it comes to things like potato salad.
In my opinion you simply don't need a complicated concoction you have to run to the store to get.

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[Cornelius_Gotchberg]

The Gotch DOES Brats...Remember...DRESS The Dog...NOT The Bun!
https://www.hot-dog.org/culture/hot-dog ... r%20pepper.

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The Gotch

[karstopography]

@Cornelius_Gotchberg Haha! loved the hot dog dos and do nots especially the no ketchup on a hot dog for anyone over 18 years old. Good stuff.

Funny, we had hot dogs this evening. I dressed my Hebrew National grilled hot dog with French’s yellow mustard and homemade pepperoncini. My wife did mustard on one dog and split another with mustard and cheese with her girlfriend. All served on paper plates

The boys also had a cheeseburger (the ladies didn’t want one). My cheeseburger had homemade pico de gallo and a tomato slice. All buns toasted on the grill. Hot dog buns were pepperidge farm top sliced type.

Also made a charred corn and pepper salsa. Garden Poblano, Anaheim, and jalapeños charred, peeled and chopped, Corn on the cob charred on a hot grill cut off and added to the peppers along with cilantro, garlic, lime, honey, red onion.

Made a pico de gallo with Japanese Black Trifele tomatoes, Texas red onion, cilantro, serrano, jalapeño, and aji cristal peppers, plus fresh lime juice.

Served the salsa and pico with Corn Chips. Both got absolutely wiped out.

[Cornelius_Gotchberg]

@karstopography; sounds like a veritable feast!

Anwho, on a different blog I frequent, a Texan from NE of Austin and I used to do Dueling Bratwursts on Summer Holidays a few years back.

I must confess, he knew his...er...stuff...and stood toe-to-toe with The Gotch; apparently there's a heavy German presence in towns like Fredricksburg & New Braunfels and they do sausage right.

C'mon...can anyone even THINK of Johnsonville or Sheboygan (Bratwurst Capital of The Known Universe! [https://www.brat-days.com/brat-days-info]) without imagining a Kraut-n-Mustard Swathed Sausage?

IOW, when the rubber...um...meAts the road in the Tube Steak realm, it starts-n-ends with WESconsin...'cause our WURST is BEST!

The Gotch

[worth1]

Fredericksburg and New Braunfels gets all the German recognition when in fact there are untold numbers of communitys in my area where Czech and German influence abound.
The aforementioned have turned into tourist traps in a huge way.
Both are a mad house on the weekends.

[Cornelius_Gotchberg]

@karstopography;"no ketchup on a hot dog for anyone over 18 years old."

Harry Dirty Harry Callahan: "No One, But No One, Eats Ketchup On A Hot Dog!"

https://books.google.com/books?id=gEeLO ... 22&f=false

The Gotch

[worth1]

[worth1]

Speaking of ketchup on a hotdog yes I do it sometimes but with added horseradish.
Its my hotdog.
But I recall there was a guy my age in Prudhoe Bay that was always saying something insulting about my accent and where I was from.
Not only me but everyone from the south or south west.
Always had something to say about what I ate and what I put on my food.
Then to my horror this guy dumped half a bottle of ketchup on his prime rib every Sunday night when they served it.
I never said anything to him.
I never said anything to anybody about what or how they ate.
To me that's just pretentious BS people do to make themselves look like something they aren't in front of other people.
It got so bad with one guy making comments I told him in front of everyone.
"Why don't you just shut up and worry about your own food."

Now moving on I'm going to the store to get bratwurst.
Kicking myself for not making my own.
Simply no excuse for it.

[worth1]

Yep that's right.
There are laws about the egg yolk amount and I sure as the devil don't want the mayonnaise police beating my door down for not using enough egg yolks.
I used 3 egg yolks with most of the white separated.
1 teaspoon salt.
At least 1 tablespoon Lime juice
1/2 teaspoon Citric acid for safety
1 tablespoon Gulden's spicy brown mustard.
Vegetable oil. (Enough)
(((((NO SUGAR))))))
Made about 1 pint.
Quite nice if I do say so myself and tangy too.
Look at the beautiful color.

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[worth1]

I ended up getting two packages of Johnsonville Brats.
One regular and the other one beer brats.
I didn't have much choice and ya gotta get what ya can get these days.
I'll cook them in my own way in salted water at no more than 140F.
Then they will be dried cooled a little and go into hot fat to crisp up the skin.
Not going to light the grill because it's too hot outside.
I really should have made my own bratwurst but I kept forgetting to thaw out a pork butt.
Mine is mace and or nutmeg heavy with salt and pepper.
Pinch of garlic and onion powder.
Powdered milk for a binder and a wee bit of added water or beer.
Its also ground very fine.

[worth1]

Bratwurst and tater salad.
It just bathed in 140F water until I was ready to eat.

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[bower]

Trying to do the healing food after some gardening injury stress. Healing means... the dressing for sure! Mrs. Rosemary and Mr. Garlic heavily featured along with some lemon and evoo of course. Nothing complicated. Body gave the red wine a big thumbs up for starters! Hope I don't regret that tomorrow. Maybe worth it for the delightful no pain time. Soba noodles drenched in the dressing, I chopped up the shrimp since they were semi-frozen still when I pulled their tails. Yod Fah just wilted in a drop of oil with a bay leaf, and stirred in. It is definitely not as sweet as the GaiLan I grew last yr and before, but I can live with the mustardy taste, since it's fresh. I will grow out the other variety again though, because it was way more primo to my personal taste. Apologies my dark kitchen, but hey, you've seen that before;)

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[Cornelius_Gotchberg]

STRONG LOOKIN' Brats, there, w1!

You's done Johnsonville (an unincorporated burg in Sheboygan Falls TWSP/Sheboygan County WESconsin) proud!

FWIW, they actually SURF off'n Da Coasta Sheboygan on Lake Michigan in January; hardy souls, they!



The Gotch

[Cornelius_Gotchberg]

@Bower: "Apologies my dark kitchen"

If that's Maille Mustard (can't zero in enough to tell) next to the Vino, you've permanently endeared yerself to the lovely and long suffering Mrs. Gotch.

Yer Garlic-n-Weather pronouncements have already dutifully smitten her husband...

The Gotch