• Whatcha Cooking today?

Posted: **Sat Apr 22, 2023 8:53 pm**

Cornelius_Gotchberg wrote: ↑Sat Apr 22, 2023 7:52 am @Tormato "If you think that is amazing, when the jar runs out, try homemade."

Recipe, s'il vous plaît? Sheesh, at this rate I'll never get outta the kitchen...

The Gotch

Don't be in a rush, and get out of the kitchen for awhile. The basic recipe is simple, with perhaps one hitch. Fresh ginger washed and peeled, and garlic cloves peeled.

Additives (preservatives) can be oil, salt, vinegar or tumeric. I do not remember the amounts. And, in making a small amount to be used that day, I just add a bit of salt, never trying the others.

The problem lies in there possibly being hybrid ginger? I have no idea. Anyway, one cook claims that some ginger is stronger than others. a strong ginger should have a ratio of 1:2 with garlic, and a weak ginger should have a ratio of 1:1.

Mortar and pestle, or electric blender (for me).

Posted: **Sat Apr 22, 2023 9:00 pm**

worth1 wrote: ↑Sat Apr 22, 2023 12:28 pm It's nice to pick chard and not wash it.
Any microscopic bug is welcome in the meal.
No insecticides.
Next burger will be 100% lamb.

I guess you're all ready for the Klaus Schwab/WEF Great Reset.

You vill eat ze bugs!

Posted: **Sun Apr 23, 2023 9:58 am**

Beans soaked over night drained and rinsed.

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Posted: **Sun Apr 23, 2023 10:13 am**

Pork back ribs on the BGE once this rain blows through. Green beans and red Pontiac new potatoes. Corn on the Cob (store bought bicolor), cucumber salad with sour cream and fresh garden dill. Got company coming for dinner.

Posted: **Sun Apr 23, 2023 11:39 am**

Did something most people don't but I do it as well as Villa Cocina.
Cook beans in separate kettle.
Cook side vegetables spices herbs and meat in the final kettle.
Seems like a no brainer to me.
Ingredients are some traditional Mexican ingredients but with a little twist or two such as.
No chorizo substituted ground beef but added chorizo spices like cinnamon paprika hot and sweet and a shot of cider vinegar.
Used ginger garlic paste.
Used my spice blend.
Added Mexican oregano.
Added cumin.
Added Knorr tomato bullion powder.

I used for meat.
Ground beef.
Bacon.
Hotdogs like the Mexicans do, yes hotdogs.
Cilantro naturally at the very end.
The rest is in the pictures.

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Posted: **Sun Apr 23, 2023 11:51 am**

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Took a Monika, A Suyo Long, and two Beit Alpha Cucumbers peeled them all and added fresh dill from the garden, sour cream, rice wine vinegar, and a little fresh ground pepper.

Each cucumber has its own subtle flavor difference, they all are good and not at all bitter, I like the Suyo Long the best and the Monika (pickling type) is a close second. All are way better than the Straight 8 I grew last year which were pretty tasteless.

Posted: **Sun Apr 23, 2023 12:06 pm**

Oh now I have to start some dill!!! Om nom nom...

Posted: **Sun Apr 23, 2023 12:07 pm**

These were the best charro beans ever.
Each type of bean literally brought something to the table.
Not to mention all the subtle flavors from everything else.
Just a note.
I soaked the beans in salt water then drained and rinsed.
This doesn't make the beans salty.
I do not cook beans in salted water either.
Just fresh onions.

Posted: **Sun Apr 23, 2023 4:07 pm**

Bower wrote: ↑Sun Apr 23, 2023 12:06 pm Oh now I have to start some dill!!! Om nom nom...

Check around - you might not have to:

Volunteer dill, in amongst the brassicas. by pepperhead212, on Flickr

Posted: **Sun Apr 23, 2023 5:18 pm**

Bower wrote: ↑Sat Apr 22, 2023 7:27 pm I tried to make crackers tonight. Looking for a substitute for bought snacks.
The key to crackers seems to be rolling them really evenly and really thin. Otherwise they bake unevenly. So I gave it a go with a mix of unbleached flour, rye flour, besan flour, ground almonds, spoonful of poppy seeds.
Rolled as flat as I could and then just scored it into crackers and popped in the oven. But I didn't get them evenly thin.
Overall taste is good, they aren't too crisp though and I might rebake the thicker ones.
I think the only way I will get a thin cracker is to cut them out and then flatten them further individually.
I'm going to keep playing with cracker recipe until I get something that is really good.
That could take awhile because a cup and a half of dry ingredients makes a full baking sheet of crackers, if not more. Lots of snacks in that.

I'd experiment with your tomato powder, dried basil, granulated garlic, granulated onion, a bit of sugar, etc...

How much of each, I have no idea.

Posted: **Sun Apr 23, 2023 6:02 pm**

The Gotch...grillin' Sweet Spuds? We're shocked...SHOCKED...says no one.

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It may not appear to be the case, but these here Sweet Peppers are DONE, as in crunchy/al dente:

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The Gotch

Posted: **Sun Apr 23, 2023 6:56 pm**

Bower wrote: ↑Sat Apr 22, 2023 7:27 pm I tried to make crackers tonight. Looking for a substitute for bought snacks.
The key to crackers seems to be rolling them really evenly and really thin. Otherwise they bake unevenly. So I gave it a go with a mix of unbleached flour, rye flour, besan flour, ground almonds, spoonful of poppy seeds.
Rolled as flat as I could and then just scored it into crackers and popped in the oven. But I didn't get them evenly thin.
Overall taste is good, they aren't too crisp though and I might rebake the thicker ones.
I think the only way I will get a thin cracker is to cut them out and then flatten them further individually.
I'm going to keep playing with cracker recipe until I get something that is really good.
That could take awhile because a cup and a half of dry ingredients makes a full baking sheet of crackers, if not more. Lots of snacks in that.

The rolling pin washers often help with the thickness of doughs. Easy to use and you get a more uniform thickness easily. Prices are all over, but we just got cheaper ones that work well.

https://www.google.com/search?client=fi ... lling+pins

Posted: **Sun Apr 23, 2023 7:11 pm**

I seem to get my stuff even without the spacers.
I think it's all in the wrist.

Posted: **Sun Apr 23, 2023 7:15 pm**

Cooked the 100% Lamburger.
Guacamole top and bottom buns.
Not melted monster cheese because I like it that way.
No strong lamb flavor.
I ate half the fries and half the burger.

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at

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Posted: **Sun Apr 23, 2023 8:19 pm**

Danny wrote: ↑Sun Apr 23, 2023 6:56 pm
Bower wrote: ↑Sat Apr 22, 2023 7:27 pm I tried to make crackers tonight. Looking for a substitute for bought snacks.
The key to crackers seems to be rolling them really evenly and really thin. Otherwise they bake unevenly. So I gave it a go with a mix of unbleached flour, rye flour, besan flour, ground almonds, spoonful of poppy seeds.
Rolled as flat as I could and then just scored it into crackers and popped in the oven. But I didn't get them evenly thin.
Overall taste is good, they aren't too crisp though and I might rebake the thicker ones.
I think the only way I will get a thin cracker is to cut them out and then flatten them further individually.
I'm going to keep playing with cracker recipe until I get something that is really good.
That could take awhile because a cup and a half of dry ingredients makes a full baking sheet of crackers, if not more. Lots of snacks in that.
The rolling pin washers often help with the thickness of doughs. Easy to use and you get a more uniform thickness easily. Prices are all over, but we just got cheaper ones that work well.

https://www.google.com/search?client=fi ... lling+pins

Rolling pins got training wheels?

Posted: **Sun Apr 23, 2023 8:41 pm**

My method for getting even thickness with rolling pins is using pieces of wood, the same thickness on both sides. I like the idea of those "training wheels"!

Posted: **Mon Apr 24, 2023 6:37 am**

I haven't decided on dinner for tonight but I will be doing some refrigerator pickles with some cucs a friend of mine gave me. We bought our plants at the same time and she has this perfect microclimate with lots of shade protection, and wind protection from the houses and trees in the neighborhood. She has tons of cucumber, where I have only picked three so far. She gave me a big bag of them so I will pickle them. I will also be making some some sauerkraut so we can make some Texas Reuben sandwiches with that smoked wagyu in the freezer. I have never made sauerkraut, and it looks easy so why not try it. I'll make homemade thousand island dressing and we have some rye bread we just bought. Now I want that for dinner, lol.

Posted: **Mon Apr 24, 2023 7:21 am**

I never heard of these training wheel washers before!
But it seems like they would work for an even thickness if you want it thicker rather than thin? IDK.

One takeaway from the first experiment - the recipe called for an added tsp of salt in the dough. Will be leaving that out completely. A sprinkle of salt on the outside is plenty enough.
Leaving out salt would also mean I can feed failed experiments to the birds.

I like the idea of tomato powder or paprika and herbs. Cheesy crackers are great too.
I think I need to half the recipe for experimental purposes until I get the knack.

Even a quarter recipe would do.... now if I could just find a tiny set of measuring things...

Posted: **Mon Apr 24, 2023 7:24 am**

Bower wrote: ↑Sat Apr 22, 2023 7:27 pm I tried to make crackers tonight. Looking for a substitute for bought snacks.
The key to crackers seems to be rolling them really evenly and really thin. Otherwise they bake unevenly. So I gave it a go with a mix of unbleached flour, rye flour, besan flour, ground almonds, spoonful of poppy seeds.
Rolled as flat as I could and then just scored it into crackers and popped in the oven. But I didn't get them evenly thin.
Overall taste is good, they aren't too crisp though and I might rebake the thicker ones.
I think the only way I will get a thin cracker is to cut them out and then flatten them further individually.
I'm going to keep playing with cracker recipe until I get something that is really good.
That could take awhile because a cup and a half of dry ingredients makes a full baking sheet of crackers, if not more. Lots of snacks in that.

I fought lots of ways to get things the same height and finally broke down and bought this mat. It wasn't cheap but it sure works well and it doesn't matter what rolling pin I want to use. Mine is one of those really long sticks without handles and bearings in it so the rollers don't work well with it but this mat works well and I have only used it a handful of times and I like it, very easy cleanup too. Here is a video of someone showing how to use it, if you don't want to watch her make cookie dough then just start around 3:27 or so and you can see how it works. It also stores well in the box it came in.

https://www.youtube.com/watch?v=Jxwwv3gLEAw

Posted: **Mon Apr 24, 2023 9:08 am**

The best rolling pin is the French rolling pin.
Not the giant steam roller type
Working the dough in multiple directions and practice makes for an even product.
I have the stick type rolling pins I've made myself straight and tapered.
No need to get expensive with them either.
I just used mine to roll out flat thin meat patties yesterday.
Between cling wrap.

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