The chili I made last weekend is now warming up to make super deluxe chili and spaghetti complete with a topping of Colby cheese and onions maybe.

worth1 wrote: ↑Thu Jul 04, 2024 3:05 pm

Tormato wrote: ↑Thu Jul 04, 2024 2:04 pm

worth1 wrote: ↑Thu Jul 04, 2024 12:39 pm Butterkrust made in San Antonio I guess.
IMG_20240704_123451120.jpg

Extra thin?

I realize that you peeps have TEXAS T AST.

But, up here, extra thin would be slices half that thickness. The real extra thin sliced bread is getting very hard to find, and is getting very expensive.

Our regular is somewhere between this extra thin and Texas toast.
Some companies that are national have the ridiculous thin bread.

I'll have to dig out my calipers, and do some measuring. On average, the fairly thin sliced bread is usually light rye, seeded or unseeded, rounded with a flat bottom. Average regular sliced bread is white, wheat or whole wheat, square and airy. We have Texas toast, here, but I've never had a use for it. The thinnest sliced bread are square mini-loaves, somewhere about 2 1/2" X 2 1/2", with slices about 1/4" thick, usually dark, either rye or pumpernickel. And, I wouldn't know if the pumpernickel was genuine.

@Tormato
Texas toast is best served toasted on a skillet with butter on both sides.
Cut into triangles and used to dip in the cream gravy made for fried chicken steak fingers or chicken fried steak.
That's what you use Texas toast with.

worth1 wrote: ↑Fri Jul 05, 2024 12:01 pm @Tormato
Texas toast is best served toasted on a skillet with butter on both sides.
Cut into triangles and used to dip in the cream gravy made for fried chicken steak fingers or chicken fried steak.
That's what you use Texas toast with.

Sounds like it will work with SOS. But, I am going to make herbed, from scratch, drop biscuits for that.

I made a pie but not just any pie.
You can see about it on the national onion day thread.
It's cooling on my new cooling rack.

Basil pesto. A comical amount of fresh basil. I used mostly Genovese and Bolognese. Four packed cups worth of leaves only.

Walnuts, garlic garlic, EVOO, Parmigiana Reggiano.

I worked as fast as I could and followed the recipe to a T, but the basil oxidizes in the food processor. They must have been working in a nitrogen atmosphere to retain the original color.

Gosh darn delicious whatever the color. Each cube is 4 tablespoons. 16 ounces total made. 8 cubes. Went directly into freezer.

Try fruit fresh.
It's just vitamin c.
No idea if it would work but it won't hurt.

I got a gallon of sangria and a bottle of the Port.
A bottle of New Amsterdam regular gin that is citrus forward.
London dry is juniper forward.
Basically I fortified a glass of iced sangria with a half shot the gin and some water on ice.
A bit of sugar.
Sounds crazy but it makes one hell of a nice summer drink.
But be careful it'll knock you flat if you have too much.

worth1 wrote: ↑Fri Jul 05, 2024 5:07 pm Try fruit fresh.
It's just vitamin c.
No idea if it would work but it won't hurt.

Next time I might squeeze a little lemon juice on it to counter the oxidation. But, the flavor is fantastic no matter the look and it looks basically like jarred pestos I’ve seen. The recipe from once upon a chef website shows a bright green pristine basil pesto. I followed the exact recipe so there’s something they omitted on the instructions. My basil was literally picked just moments before use and washed in not too cold of water.

Recipes online are a mixed bag.

Yesterday I took out some of those banana brownies out of the freezer, to take over to a friend's house, for the 4th, and I also took out the last loaf of rye bread, so I could eat some sandwiches, and other cold things on these hot days ahead! Another thing I took over was some of that pasta salad I make, once I start getting tomatoes, and this was different in that I used the garlic scapes, instead of cloves, and everyone loved the crunchiness of the scapes, as well as the flavor. And it had a large amount of basil, from a couple days earlier, when I shut down my hydroponics. I took about half of it over there, in a 2 l container, but today I put some anchovies in the bowl I kept here - it definitely made it better, but I wasn't sure if they would like them, so left them out of that half. This is another cold dish for these hot days!
About 1/2 c minced garlic scapes, before cutting up tomatoes. by pepperhead212, on Flickr

Almost 3 lbs tomatoes cut up, with some of the two olive pastes, to stir in with the basil. by pepperhead212, on Flickr

Finished tomatoes, to put in the fridge overnight. Tomorrow, I'll cook some pasta, and some chana dal, and some whole grain, for texture. by pepperhead212, on Flickr

About half of the finished pasta dish, with spelt and chana dal mixed in. This I'll be taking to the July 4th dinner tomorrow. by pepperhead212, on Flickr

I'm gonna crash watching a movie and when I wake up I'm going to have a wedge salad topped with blue cheese dressing.
Sans fancy toppings just onion.
I'm about cooked out and the giant glass of strong wine made me sleepy.

Purple hull pink eye peas and oven roasted okra. Sous Vide then cast iron sear a boned out porterhouse, the beef is about ready for the sear. Perry’s steakhouse’s famous seasoning as the crust.

That little filet was super tender. Perry’s steakhouse seasoning was delicious. So happy the okra is ramping up production.

'Nother score from Metro Market's Reduced Meat/Seafood Section; two (2) discounted filets for Parmesan Crusted Salmon, replete with the lovely and long suffering Mrs. Gotch's homemade bread crumbs and 2024 Crop Garlic: Was dang proud of the delicious result: The Gotch

Future Grand SIL, I hope, is having a fireworks display tonight. Usually 3 or 4 hundred people will show up. My wife was busy all day yesterday cooking, 6 hashbrown casseroles, 4 sheet cakes and several dozen deviled eggs. I think he's doing Boston Butts and chicken halves. We will probably be miserable by the time we get home, I'm a pretty healthy boy and I do love eating. There is a lady that brings a shrimp/pasta salad that is to die for.

By the time he is done, he will have spent over 6,000.00, maybe more. The fireworks last right at 40 minutes and are better than most of the local fireworks around here. We used to take a boat out on Kentucky Lake and watch the fireworks from there, but no more. These are better and much more convenient.

worth1 wrote: ↑Thu Jul 04, 2024 4:16 pm The chili I made last weekend is now warming up to make super deluxe chili and spaghetti complete with a topping of COLBY CHEESE and onions maybe. bolds/caps/italics mine)

Colby Cheese was developed in, of all places Colby WESconsin (https://www.wisconsincheese.com/find-cheese/ch/15/colby) I visited the original factory over 40 years ago, when it was located on (and this is where it gets GOOD!) Cheese Factory Road.

The Gotch

@Cornelius_Gotchberg
It's American invention that the British French or Italians can't "wine" about.

I have a small boneless pork butt in the freezer getting partially frozen.
Poblano chilies.
Serrano chilies.
Jalapenos.
Cilantro.
No tomatillo because I simply don't care for them enough to add them.
Besides not every recipe has them.

What am I making?
Something you can't hardly find here but if you run around all over the place you might.
I've never seen it in real life.
There's about as many recipes as there are people that make it.
It's Chorizo Verde AKA green chorizo.
I've been wanting to make it for a coons age.

What I'm doing is looking at the usual people I see on YouTube and combining their recipes to make my own.
Rick Bayless doesn't use any spices.
Cooking con Claudia uses allspice cloves coriander and so on.
I like her Mexican cooking a lot and she's made something of herself in spite of the hardship she went through as a teenager.
My rendering of the recipe will also include anise fennel and basil.
But I'll leave out the spinach and add extra cilantro.
Yes it's going to have apple cider vinegar as well.
Rick Bayless's recipe isn't anything to write home about.
Regardless I'll know what it's going to be like before I mix it with the meat.

Red Barn tomato, free range local eggs, Hempel uncured bacon.