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The Food Thread

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  • rgambsrgambs Posts: 13,576
    The winter storage from the garden this year!
    Fuck.  Damn, country living has it's drawbacks.  I will post the picture when I head into town and get a good enough signal to upload...
    Monkey Driven, Call this Living?
  • rgambsrgambs Posts: 13,576

    Monkey Driven, Call this Living?
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 26,044
    Wow that is impressive.  Looks great!
    The love he receives is the love that is saved
  • LoujoeLoujoe Posts: 3,411
    rgambs said:

    Details please. whachagotthere? I love to can stuff, but on a smaller scale. Beautiful.
  • eddieceddiec Posts: 3,546
    I think the traditional Spanish way is to fry them in oil. 
    I usually roast them- 10 minutes in boiling water, then shake around in a colander to fluff the exterior, and into the oven. It isn't the exact same, but it's pretty close.
    Sauce is basically tomatoes and paprika. And you can always couple that with Aioli.
  • lmckenney24lmckenney24 Posts: 1,392
    eddiec said:
    I think the traditional Spanish way is to fry them in oil. 
    I usually roast them- 10 minutes in boiling water, then shake around in a colander to fluff the exterior, and into the oven. It isn't the exact same, but it's pretty close.
    Sauce is basically tomatoes and paprika. And you can always couple that with Aioli.
    Thanks dude. Will give that.method a try. 
  • rgambsrgambs Posts: 13,576
    Loujoe said:
    rgambs said:

    Details please. whachagotthere? I love to can stuff, but on a smaller scale. Beautiful.
    Well let's see there... From the bottom up, left to right:
    10 whole butternut squash 7gallons cubed frozen butternut squash
    7 half-pints of pickled red onions
    3q hot chunky salsa
    10 half-pints pickled jalapenos
    12 half-pints cayenne hot sauce, spoon-thick
    11 pints tomato sauce
    2 pints green beans
    8 quarter-pints, 3 half-pints, and 9 pints of hand-picked, homegrown, organic honest to goodness blueberry preserves
    8 half-pints candied jalapenos
    1 pint left of dried onions
    5.5 gallons frozen peppers
    3 quarts dried cayennes for pizza/pasta flakes
    1 pint dried blueberries for trail mix
    4 gallons frozen blueberries for pies and more preserves if we are running low in the spring
    Monkey Driven, Call this Living?
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 26,044
    Awesome 👍
    The love he receives is the love that is saved
  • eddieceddiec Posts: 3,546
    rgambs said:
    Loujoe said:
    rgambs said:

    Details please. whachagotthere? I love to can stuff, but on a smaller scale. Beautiful.
    Well let's see there... From the bottom up, left to right:
    10 whole butternut squash 7gallons cubed frozen butternut squash
    7 half-pints of pickled red onions
    3q hot chunky salsa
    10 half-pints pickled jalapenos
    12 half-pints cayenne hot sauce, spoon-thick
    11 pints tomato sauce
    2 pints green beans
    8 quarter-pints, 3 half-pints, and 9 pints of hand-picked, homegrown, organic honest to goodness blueberry preserves
    8 half-pints candied jalapenos
    1 pint left of dried onions
    5.5 gallons frozen peppers
    3 quarts dried cayennes for pizza/pasta flakes
    1 pint dried blueberries for trail mix
    4 gallons frozen blueberries for pies and more preserves if we are running low in the spring

    Damn. Nice work!
  • The JugglerThe Juggler Behind that bush over there.Posts: 41,122
    Ribeye Sundeye


    chinese-happy.jpg
  • LoujoeLoujoe Posts: 3,411
    rgambs said:
    Loujoe said:
    rgambs said:

    Details please. whachagotthere? I love to can stuff, but on a smaller scale. Beautiful.
    Well let's see there... From the bottom up, left to right:
    10 whole butternut squash 7gallons cubed frozen butternut squash
    7 half-pints of pickled red onions
    3q hot chunky salsa
    10 half-pints pickled jalapenos
    12 half-pints cayenne hot sauce, spoon-thick
    11 pints tomato sauce
    2 pints green beans
    8 quarter-pints, 3 half-pints, and 9 pints of hand-picked, homegrown, organic honest to goodness blueberry preserves
    8 half-pints candied jalapenos
    1 pint left of dried onions
    5.5 gallons frozen peppers
    3 quarts dried cayennes for pizza/pasta flakes
    1 pint dried blueberries for trail mix
    4 gallons frozen blueberries for pies and more preserves if we are running low in the spring
    thanks. Fantastic . You are the canning wizard! I have a quart of beets, 1 pickled shishitos and Thai peppers, a few straw rhubarb jams, peach jam and 1 experimental ghost pepper peach jam I have yet to dare try. 

  • Cliffy6745Cliffy6745 Posts: 32,034
    Hell yeah
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 26,044
    I look forward to hearing about the ghost pepper jam!

    I want a steak!
    The love he receives is the love that is saved
  • LoujoeLoujoe Posts: 3,411
    been loving this. Ginger, carrots, yams, hot peppers, orange zest/juice, water in crock pot. Puree it up after. Awesome.
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 26,044
    edited November 24
    This fat bastard was killed this morning.  
    Salted down for the dry brine.  
    I'm sure in gonna be all turkeyed out soon but I like a good bird on tg.

    Post edited by F Me In The Brain on
    The love he receives is the love that is saved
  • Cliffy6745Cliffy6745 Posts: 32,034
    This fat bastard was killed this morning.  
    Salted down for the dry brine.  
    I'm sure in gonna be all turkeyed out soon but I like a good bird on tg.

    Oh goodness! That’s a big guy. You hosting?
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 26,044
    edited November 24
    This fat bastard was killed this morning.  
    Salted down for the dry brine.  
    I'm sure in gonna be all turkeyed out soon but I like a good bird on tg.

    Oh goodness! That’s a big guy. You hosting?
    Yeah but only for 6, we are sending out some plates to some others who cannot join so we wanted to have extra.
    Gluten Free holiday - my wife swears it is as good as a normal one.  (It is not). I do like making it so that she can eat pretty much everything. 
    I do make some dinner rolls with real bread as well as some gluten free stuff.
    Normal enough spread.   Turkey, stuffing and dressing, mashed potatoes, gravy, a bunch of veg, spinach and cheese thingy, cranberry, rolls, apple pie and ice cream.
    No frigging green bean casserole.  
    Not at this table!
    Edit - I'm gonna cook up those innards as well.  Looking forward to liver/onions.  Wife likes the heart best.

    What are y'all planning?

    Anyone frying a turkey?  I keep saying I'm gonna do it and don't.
    Post edited by F Me In The Brain on
    The love he receives is the love that is saved
  • Cliffy6745Cliffy6745 Posts: 32,034
    This fat bastard was killed this morning.  
    Salted down for the dry brine.  
    I'm sure in gonna be all turkeyed out soon but I like a good bird on tg.

    Oh goodness! That’s a big guy. You hosting?
    Yeah but only for 6, we are sending out some plates to some others who cannot join so we wanted to have extra.
    Gluten Free holiday - my wife swears it is as good as a normal one.  (It is not). I do like making it so that she can eat pretty much everything. 
    I do make some dinner rolls with real bread as well as some gluten free stuff.
    Normal enough spread.   Turkey, stuffing and dressing, mashed potatoes, gravy, a bunch of veg, spinach and cheese thingy, cranberry, rolls, apple pie and ice cream.
    No frigging green bean casserole.  
    Not at this table!
    Edit - I'm gonna cook up those innards as well.  Looking forward to liver/onions.  Wife likes the heart best.

    What are y'all planning?

    Anyone frying a turkey?  I keep saying I'm gonna do it and don't.
    Wife likes the heart best! You have yourself a winner. Sounds awesome and all delicious, though not sure about gluten free but I’ve never attempted or tried it.  Enjoy man. Thanksgiving rules.

    We’re sticking around Philly but not hosting. Taking our daughter to the parade in the morning, then my sisters. My brother in law is smoking a turkey so we’ll see how that comes out. Then to the wife’s family. Busy day but should be nice. My mom’s 70th was recently so doing a little something for her Saturday. Should be a nice holiday weekend 
  • Get_RightGet_Right Posts: 11,020
    Also hosting, 6 people.  Picked up the bird at the farm yesterday.  And yes to green bean casserole.  Very low key otherwise.  Only unique thing I make is something called cranberry horseradish mousse. Basically a pepto bismol colored mold that our family has done every year for over 40 years. Tastes fantastic, looks bizarre and make a great sandwich spread on Friday.
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 26,044
    Get_Right said:
    Also hosting, 6 people.  Picked up the bird at the farm yesterday.  And yes to green bean casserole.  Very low key otherwise.  Only unique thing I make is something called cranberry horseradish mousse. Basically a pepto bismol colored mold that our family has done every year for over 40 years. Tastes fantastic, looks bizarre and make a great sandwich spread on Friday.
    Interesting.  It sounds good!
    (Not the BGC, that is 🤢, lol)

    The love he receives is the love that is saved
  • lmckenney24lmckenney24 Posts: 1,392
    Happy Thanksgiving everyone. Low key this year. 

    Scallops & Bacon to get things going. Hope you all have a great day with friends and family.
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 26,044
    Pie last night and prep.  Bird went in this am, he was so big that for the first time ever the stuffing all fit inside.  
    Ready to get er going as we get closer.
    Happy Thanksgiving food people!
    The love he receives is the love that is saved
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 26,044
    Used the liver for a quick lunch of liver/onions.
    Liver gets a bad rap, it is really good.


    The love he receives is the love that is saved
  • eddieceddiec Posts: 3,546
    Used the liver for a quick lunch of liver/onions.
    Liver gets a bad rap, it is really good.



    Nice work.

  • Cliffy6745Cliffy6745 Posts: 32,034
    Used the liver for a quick lunch of liver/onions.
    Liver gets a bad rap, it is really good.


    Fuck yeah!
  • LoujoeLoujoe Posts: 3,411
    Warily cracked my ghost pepper peach jam open. Super delicious and just a little heat. One whole pepper jarred with peaches. Even friend ate some easily. Impressed myself. Would make it again. Happy thanksgiving all.
  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 26,044
    Loujoe said:
    Warily cracked my ghost pepper peach jam open. Super delicious and just a little heat. One whole pepper jarred with peaches. Even friend ate some easily. Impressed myself. Would make it again. Happy thanksgiving all.
    Awesome!
    The love he receives is the love that is saved
  • Cliffy6745Cliffy6745 Posts: 32,034
    Brother in law went the smoking route. Was good


  • F Me In The BrainF Me In The Brain this knows everybody from other commetsPosts: 26,044
    Looks great, need to try that way
    The love he receives is the love that is saved
  • Cliffy6745Cliffy6745 Posts: 32,034
    Looks great, need to try that way
    First time I ever had it that way. Was surprised at how well it came out 
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