Cooking thread, anyone?

[30WCF]

The new one is a thinner probe too.

 

[djlew]

Not sure if this fits, but I have been really trying to get on my homesteading game the last few years. Garden is thriving in spring, enjoying the primal outdoors with my camper in the summer... but was struggling with something in winter. Solved that problem by getting into beer making. I am currently planning a cream ale brew and a non alcoholic version. My equipment is improving, moving into all grain brewing, and emptying out the basement to create a nano brewery situation. I am also planning a "cooking stout" recipe for spring for the beef stew my wife loves.

 

[DuaeGuttae]

I think it fits well enough. We have other types of fermentation like pepper sauces and kimchi buried somewhere in previous pages. I think once upon a time member @EbS-P may have started an entire thread here about his home brewing adventures. Maybe you guys can compare notes or swap recipes. That's out of my league.

Every year we do tend to have a garden thread in the Inglenook. I can't remember if you've joined us there before, but feel free to. The winter tends to be quieter, but some of these folks still have some pretty good production inside.

 

[djlew]

That is very cool! I don't remember getting too much involved in any of those threads. I would love to get involved in those. I think you nailed it though that winter gets quiet. I was really trying to solve that problem with homebrewing. Then trying to incorporate that with cooking interested me.

 

[EbS-P]

I think it fits well enough. We have other types of fermentation like pepper sauces and kimchi buried somewhere in previous pages. I think once upon a time member @EbS-P may have started an entire thread here about his home brewing adventures. Maybe you guys can compare notes or swap recipes. That's out of my league.

Every year we do tend to have a garden thread in the Inglenook. I can't remember if you've joined us there before, but feel free to. The winter tends to be quieter, but some of these folks still have some pretty good production inside.

Great memory! I didn’t even remember it!

Thread 'Home brewing thread anyone?'

Mar 20, 2021

Recently I have started brewing again after a maybe 11 year break. I got pretty good at partial mash extract brewing. At the peak we were buying malt extra in 5 gallon buckets, brewing a 10 gallon batch every two weeks or so. We were making beer cheaper than we could buy milk. I have never had a bad batch (wine kits, mead and hard cider from scratch). Bottling was to much work so I switched to soda kegs.

Now I’m back at my taste have changed. I find the current IPA craze completely over the top both Alcohol content and bitterness I think are just used to cover up the fact they...

• EbS-P
• Replies: 10
• Forum: The Inglenook

That is very cool! I don't remember getting too much involved in any of those threads. I would love to get involved in those. I think you nailed it though that winter gets quiet. I was really trying to solve that problem with homebrewing. Then trying to incorporate that with cooking interested me.

 

[Pinesmoke]

How well does the signal work through the metal lid of a BBQ? Have you tried it with a cast iron dutch oven or metal crockpot?

If you are needing distance check out Meatstick probes. I run them and the charger is a BT repeater. Set it within a few feet of the probes, for me a cast iron smoker, and you get between 500-600 feet.

ETA I didn't read the last few posts. Looks like meater is doing the same thing

 

[30WCF]

Sun dried tomatoes and spinach in a cream sauce with salmon.

I refuse to call it Tuscan Salmon.

 

[NickW]

I made shepherds pie earlier this week with some ground lamb.

Currently putting together authentic Mexican carnitas for tomorrow which will have a cherry, strawberry & blueberry dump cake with ice cream for dessert.

 

[johneh]

I made shepherds pie earlier this week with some ground lamb.

We always make Shepherd's Pie with ground Lamb
Traditional Scottish High Land comfort food

 

[DuaeGuttae]

Yum, that salmon looks good.

Shepherd's pie is one of my favorites, though I don't make it that frequently. I often make a version with ground beef but try to call it cottage pie to allow "shepherd's" to stay for the sheep.

Tonight I made a new recipe, a chicken dish with a garlic and herb cream sauce. It was a big hit with the whole family. We ate it with rice and asparagus. Here's a link:

Creamy Garlic Chicken | Low Carb French Garlic Chicken Recipe

This low carb chicken recipe for Creamy Garlic Chicken is guaranteed to be a family favorite! It's super simple and absolutely delicious!

twosleevers.com

 

[30WCF]

FYI. If you hate the long stories people post for recipes and can’t find the ingredient list just add cooked.wiki/ infront of the web address. It will clean that story book up into something useful.

Creamy Garlic Chicken | Low Carb French Garlic Chicken Recipe

This low carb chicken recipe for Creamy Garlic Chicken is guaranteed to be a family favorite! It's super simple and absolutely delicious!

twosleevers.com

VS https://cooked.wiki/twosleevers.com/french-garlic-low-carb-chicken/comment-page-12/#comments

 

[EatenByLimestone]

Yeah, the print out of some “recipes” can be 7 pages. I’ve copy and pasted them into word to tighten up the verbage !

 

[30WCF]

A lot of sites are starting to have a “jump to recipe “ button at the top.



Takes you here.

 

[DuaeGuttae]

Neat trick with cooked.wiki/ . I had no idea about that, but I do appreciate the "Jump to Recipe" feature at the top.
Thanks.

 

[thewoodlands]

I made some New England Clam Chowder tonight,

 

[EatenByLimestone]

Clam chowder is awesome! I love it when the wife makes it!

 

[Max W]

Got the Bread Bakers Apprentice off the shelf and have been getting into it. Unfortunately a recent batch of baguettes ended up costing $50 each. Apparently when adding water to an oven pan to make steam for the first minutes of baking I must have spilled some water on the 550 deg. inner oven glass. I discovered the crack the next time I went to use the oven. Three hundred bucks, a couple of youtube videos, a lesson learned and it was back in business.

I really enjoy using the cookstove oven and for me it beats out the electric oven for pizza, While I plan to continue using both for bread I’m finding the electric gives much better control for at least this kind of bread.

Much better than a fresh baguette would be a fresh baguette with a bowl of New England clam chowder.

 

[EatenByLimestone]

Today’s loaf of rye

 

[EatenByLimestone]

My kid asked for baguettes yesterday. It seems she got her wrestling coach’s wife in on it too as I got texted baguette recipes, lol.

Maybe later today.

 

[NickW]

I'm making a couple of different kinds of donuts this afternoon for a Super Bowl party. I'll try to remember to take a photo...

 

[EatenByLimestone]

I’ve never made donuts!

 

[clancey]

Your a fine cook---made me hungry now I have to eat something maybe some spag. or something..c.hert

 

[NickW]

Pistachio on the left, PB chocolate chip on the right...

 

[EatenByLimestone]

Nice!

 

[begreen]

I made a nice borscht tonight with our garden ingredients: beets, potato, onions, celery, carrots. It was topped with home yoghurt. Yum!! We had it with homemade sourdough pumpernickel bread.