We've been having a chili dog marathon here since I made up a fresh batch of hotdog chili for the freezer last Friday.

Finished off the last of the chili that wasn't frozen today with thrice fried Kennebec fries and a root beer slush.

Day 4 without meat for supper.
This time is a leftover rice soup like thing that started with what to do with this rice.
Ingredients are.
Basmati rice leftover from yesterday.
Knorr chicken bullion powder.
Knorr tomato chicken bullion powder.
Herbs de provence.
Tumeric.
Freshly ground black pepper.
Ground and whole cumin.
Peanut butter.
Sweet paprika.
Hot indian chili powder.
Garlic powder.
Nutmeg.
Angel hair pasta.
Chopped fresh onion.
Butter.
Water.
Sounds crazy for a westerner but it tastes fantastic so far.
Hot and spicy too.

Boudin in oven and patty pan squash in the air fryer. First time grower and eater here of patty pan squash. Hope we like it.

Holy smokes, Batman! Who knew patty pan squash was so amazing! Air fryer is the way to go with this. I’m down to about six of my short day Texas onions from the 2023 harvest, but two went into the air fryer with the squash and that was a good call.

DJ’s Boudin, too easy, but still delicious.

Il@karstopography
I would go with steamed what I call flying saucer squash.
If let go they get huge but you can't really eat them.

worth1 wrote: ↑Thu Nov 16, 2023 4:32 am Il@karstopography
I would go with steamed what I call flying saucer squash.
If let go they get huge but you can't really eat them.

I think for 2024 I’m going to go fairly big on the flying saucer squash growing efforts. I ordered seeds for some “fancy” looking yellow varieties and will grow the white ones too. What I read somewhere is that these squash resist SVB better than ordinary summer squash.

There have been zero SVB in evidence this fall season.

I’ll have to try these squash steamed.

I thought that when I got the air fryer as a birthday gift it would be something a little gimmicky, but in reality, we use it a lot. The advantages are it is fast, it also uses less oil, but produces a great texture and or browning on many foods. Fresh Green beans are also excellent in the air fryer

karstopography wrote: ↑Thu Nov 16, 2023 6:57 am

worth1 wrote: ↑Thu Nov 16, 2023 4:32 am Il@karstopography
I would go with steamed what I call flying saucer squash.
If let go they get huge but you can't really eat them.

I think for 2024 I’m going to go fairly big on the flying saucer squash growing efforts. I ordered seeds for some “fancy” looking yellow varieties and will grow the white ones too. What I read somewhere is that these squash resist SVB better than ordinary summer squash.

There have been zero SVB in evidence this fall season.

I’ll have to try these squash steamed.

I thought that when I got the air fryer as a birthday gift it would be something a little gimmicky, but in reality, we use it a lot. The advantages are it is fast, it also uses less oil, but produces a great texture and or browning on many foods. Fresh Green beans are also excellent in the air fryer

Just lightly steamed with a little salted butter freshly ground black pepper and nutmeg.
Not mushy and still having texture
That's the way I like them.

Another almost practically meatless supper.
More bratkartoffeln with a couple of slices of dried bacon.
Might add a couple of fresh poblanos as well right before serving.

Beer In The...(um)...welp...You's Get The Picture...s: The Gotch

Not quite time for those cookies yet (but I stocked up on butter, sugar, and flour!), but today I baked a half, and 3/4 of a recipe of some spice bars my Mom got the recipe from someone before I was born - just called German Squares, in our house. I've tweaked them, adding some ginger to them, and some habanero powder, to make some of them spicy, for the kid I'm taking them to tomorrow - his 21st birthday! He's the one I got hooked on hot peppers. If I could have, I would have gotten him an order of seeds for that "Pepper X" (even though I'll be starting them for him), but it wouldn't have been here by his birthday.

This smaller batch I made with WW flour, and no nuts or hot peppers - for the Mom and sister - and the larger one for whoever else wants to try.
Some gingersnap bars I made to take to a friend's birthday tomorrow - the large pan with habanero powder. by pepperhead212, on Flickr

Uncle_Feist wrote: ↑Tue Nov 14, 2023 6:51 pmFinished off the last of the chili that wasn't frozen today with thrice fried Kennebec fries and a root beer slush

Reminds me of the Dog-n-Suds we'd ride our bikes > 2 miles/3.22 kms to get to over half a century ago; it was torn down in 1970.
https://en.wikipedia.org/wiki/Dog_n_Suds

The reward was the creamiest Root Beer you could ever hope for, in a big megaphone shaped plastic container; a real treat on a hot summer day!

The Gotch

All things not thanksgiving related.
Last night it was spaghetti and a hot Italian sausage sauce.
Today the rest of the sauce with penne pasta.
Monster cheese on top baked in the oven.
This will last me about 3 days or so.

This is very well one of the stupidest things I've ever attempted.
Obviously going to be a disaster.
4 pounds 7 ounces of raw apples that I salt and sugar to get some of the water out.
Then added flour and sugar to the bottom and put the apples in with flour cinnamon brown sugar and a little salt
Thanks to @Tormato

worth1 wrote: ↑Sun Nov 19, 2023 1:15 pm This is very well one of the stupidest things I've ever attempted.
Obviously going to be a disaster.
4 pounds 7 ounces of raw apples that I salt and sugar to get some of the water out.
Then added flour and sugar to the bottom and put the apples in with flour cinnamon brown sugar and a little salt
Thanks to @Tormato
IMG_20231119_130548671_HDR.jpg

So, whatcha making?

Apple dumpling soup/stew?

Looking at my recipe, it is 4 pounds 8 ounces not 5 lbs, of apples, for a 10 inch spring form pan.

Also for the filling, one cup dark brown sugar, 1 1/4 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp salt, and the big one...

8 TBS corn starch. (I hope you foil-lined the outside of the spring form)

The reason I use so much sugar is that I use tart apples. A sweet apple and less sugar doesn't give the flavor that I'm looking for.

Cornelius_Gotchberg wrote: ↑Sat Nov 18, 2023 7:38 am

Uncle_Feist wrote: ↑Tue Nov 14, 2023 6:51 pmFinished off the last of the chili that wasn't frozen today with thrice fried Kennebec fries and a root beer slush

Reminds me of the Dog-n-Suds we'd ride our bikes > 2 miles/3.22 kms to get to over half a century ago; it was torn down in 1970.
https://en.wikipedia.org/wiki/Dog_n_Suds

The reward was the creamiest Root Beer you could ever hope for, in a big megaphone shaped plastic container; a real treat on a hot summer day!

The Gotch

"in a big megaphone-shaped plastic container"

Oh, horrors, no.

The 60s and 70s meant an A&W root beer in a frosted glass mug.

@Tormato
I used parchment paper on the bottom wiped ghee on the sides and powdered with flour.
I don't use butter as some people recommend because it burns and ruins your pans.
I also forgot the darn nutmeg.

Well here it is a great success after all at least looks wise.
After an hour at 325 to 350 and back again I put aluminum foil over it for another 30 minutes and the internal temperature ran up to 180 to 190F the apples got just tender with the tiniest amount of resistance.
Last 7 minutes or so the cover was off.
No sticking on the sides and it'll take all night to cool off.
No running juices either.
Pie was cooked on the bottom rack to help with the bottom crust.

I like the apple pie to have apples in it not sugar sweetened corn starch like the cheap crap has for a filler and cost cutting.
Will this one prove to be good.
Time will tell.
And no it didn't stick but I put the ring back on for cooling.

Tormato wrote: ↑Sun Nov 19, 2023 1:52 pm The 60s and 70s meant an A&W root beer in a frosted glass mug.

Fair point, and The Gotch had his share of those frothy/frosty mugs.

But you didn't serve attractively sturdy collectibles to kids on bikes who could make a quick, unfollowable getaway...

The Gotch

Carrots celery and onion cooking in ghee for the stuffing.
It includes sage black pepper and Knorr chicken bullion powder.
Carrots went in first.
Prep work takes forever and I don't want to do it after work on Wednesday.

I also diced up a whole sweet potato and cooked it in oil to go in the stuffing.
And warmed up two cans of white and yellow hominy in a stick of butter to go in as well.
I've been tasting all day.
It's a meal on its own.