Last made this on September 3, 2017 and liked it but it needed more spices. This batch turned out good made with the large white cabbage and lightly ground spices in the coffee mill. … Continue reading
Category Archives: Cooks
This ferment failed likely for the need of more salt and fresh jalapenos. The serrano’s were firm enough but could be better and seemed nasty with the penos being so mushy.
Not quite overcooked but too bland. Some good points here about next time. … Continue reading
9/10/2011 – Started 2 quart-size jars of sliced jalapeno rounds consisting of green and red peppers. Added about 3 large garlic cloves, cut in half, to each jar. Made one quart of Shockey’s Standard Brine* by adding 1/8th cup of … Continue reading
9/3/2017 – Made our first spiced kraut and did it German style inspired by this recipe at the www.TheSpruce.com. Had half of a large white cabbage from Honk Kong Market (991 gm) bought two weeks ago. Sliced half like cole slaw … Continue reading
9/2/2017 – Inspired by the recipe here but tweaked it to the process below. It turned out fine and worth doing again. Note the original process included advice on how to do a cheap steak. Reverse-Seared Rib Eye or T-Bone. … Continue reading
8/20/2017 – This smoke turned out good. Smoked a beef shoulder roast that was vac packed and frozen in mid-January 2017. Thawed it in a cold water bath starting about 6 AM then trimmed silver skin and fat. It fell … Continue reading
Inspired by Recipe by Chef John – We made this to go with his Korean fried boneless chicken thighs that turned out tasty and crunchy with the 3:2 cornstarch to flour. But, the very starchy, thick, crunchy crust must have turned quickly to sugar … Continue reading
WHITE BEANS AND TASSO – This recipe turned our good. Originally published May 16, 1985 by Merle Ellis in the Chicago Tribune and that inspired the recipe below. … Continue reading
8/13/2017 – Smoked the rack of ribs–rubbed with Stubbs Hot Pork Rub–over the Butt done at the same time. MES set at 240 and smoke from a combination of pellets from Trafalger Hickory and ChefMasters blend. Put them Put them … Continue reading