1/17/2018 – While working from home during the great freeze in Houston the second week of January 2018 we made our traditional chicken soup with four thighs. I wanted to try a different spice profile so searched for an Ina recipe … Continue reading
Category Archives: Cooks
1/15/2018 – Bought a very meaty 3.95 lb. (1,791.7 gm) slab at Hong Kong Market for $3.49/lb. Dry cured for almost three weeks. Cold smoked for 6 hours.
1/16/2018 – Bought a head of white cabbage from Hong Kong Market. This ferment worked well and had a distinct mustard tone from the ground seeds. Next time use only yellow mustard to avoid the dark “clouds” in the ferment from the … Continue reading
1/15/2018 – Used bones from the ribs smoked yesterday. Yields about 6 quarts 2 tablespoons olive oil 5 large (about 3-4 lbs) beef rib bones where we had eaten the smoked beef 9 quarts cold water 4 large carrots, washed, … Continue reading
1/14/2018 – 5 AM to 6 AM – Pulled silver skin from BBs and rubbed well with Kit’s Creole Seasoning. Rubbed the beef ribs with Jeff’s Texas Rub. Put into refer. 2:30 – Put into MES. Smoke was from a mixture … Continue reading
Saturday, January 13, 2018 – This cook turned out great. Results were very good especially with the point that had the 3POGS and Jeff’s Texas Rub. Adding more Jeff’s at the time it was wrapped also had to help with … Continue reading
Zatarain’s Copy Cat. Add 2-3 lemons, quartered, to the water. This is enough for 5 lbs shrimp or a dozen blue crabs. Ingredients – Makes 1 cup 8 Bay leaves2 tbsp Allspice, whole1 tsp Cloves, whole3 tbsp Coriander seeds2 tbsp Dill … Continue reading
01-09-2018 – Inspired by CookinCowGirls recipe at AllRecipes.com. This was Mary’s best ever remoulade as it had a bold remoulade taste with a distinctive, but not painful, kick. … Continue reading
This cook was inspired by the recipe on page 23 of our copy of Rima and Richard Collin’s The New Orleans Cookbook. The first time we made this was on a cold, rainy day at the farm on Moma’s birthday, 12/27/2017. … Continue reading
12/23/2017 – Made our fourth batch of German-style kraut inspired by this recipe at the www.TheSpruce.com. This one is with a green cabbage with twice the mustard seed using yellow and brown in a 50/50 ratio. It turned out good with a distinct … Continue reading