#46
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It would be interesting to know what they do on commercial farms that takes the flavour out of veg. |
#47
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It was, but can't do it too often. Last night I made fettuccini with clam sauce (another heart-stopper!), side of grilled asparagus. Tonight we're dining out. I'm having a salad.
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#48
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Yesterday, I hit the 45 day mark for the dry-aging of a 20lb bone-in prime rib roast...
So I pulled it out of the cooler, butchered, bagged and froze my 2.8lb (each) cowboy steaks. I'm sure I'll cook these in different ways, but because they're so thick, I suspect I'll have best success with Sous-Vide (129ºF for 2.5 hours) followed by a pan-sear butter baste, or, indirect heat (around 175º) in the big green egg with a reverse sear @ 500ºF. I have a nice prime boneless rib going into the dry age cooler in a couple days! |
#49
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I make a very tasty rye sourdough bread. I'm anything but passionate about cooking or baking, and this move resulted from the pure desperation that any German expat experiences in the US, which by our standards is a wasteland when it comes to baked goods...
__________________
"I've always thought of bluegrass players as the Marines of the music world" – (A rock guitar guy I once jammed with) Martin America 1 Martin 000-15sm Recording King Dirty 30s RPS-9 TS Taylor GS Mini Baton Rouge 12-string guitar Martin L1XR Little Martin 1933 Epiphone Olympic 1971 square neck Dobro |
#50
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Grow Tangelos, Eurekas, Meyers, Mandarins, Valencias, Navels, Mexican limes.....
...and zillions of of native drought-resistant plants (AKA...weeds). |
#51
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I once made a lot of my food from scratch. Now I just make my own salad dressing and yogurt. Retirement (coming soon) should allow me time to make bread, soups, sauces and other food.
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#52
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Looks great! Let us know how the cooking, and eating, turn out.
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