3/23/2020 – We have a lot of Early Jersey Wakefield cabbage so making kraut in the large briner tub that is food grade. What we prepared was based on the amount of grated carrot left from yesterday’s preparation. This turned out great. Much easier preparation to ferment and then easy to bottle it.
Continue reading3/22/2020 – This was based on the recipe development for kraut with dill and lemon that we liked a lot. We added grated, peeled carrot we like in kraut and hope for a winning combination. The carrot and cabbage were prepared in the food processor.
We only had three heads of Early Flat Dutch Cabbage from the 60 ft. of row planted. But, per SESE, it is good for kraut so we made it separately from the Early Jersey Wakefield that produced great.
We knew what the right amount of carrot “looked like” when mixed into the cabbage so Mary put that much (a large handful) and I weighted it. The carrot amount was a little less than 7 parts cabbage to 1 part grated carrot. So, that will be our ratio for this ferment. The recipe is:
- Cabbage – 2,415 gm from 3 heads of Early Flat Dutch Cabbage
- Carrot – 358 gms – 1 part carrot to 7 parts cabbage
- Lemon juice – about 1 tablespoon to 400 gms of cabbage+carrot.
- Canning salt at 1.7%
Notes:
- The cabbage did not include the core and was sliced with the slicer blade in the food processor within 2 hours of harvest.
- The carrots had been peeled then grated in the food processor.
- The lemon juice was freshly squeezed.
- Made 2 half-gallon mason jars filled correctly; i.e. not too high.
- Had saved brine from a Daikon Radish spear ferment and added a tablespoon to each jar as a starter.
- The next morning the brine had risen to the top of the cabbage/carrot mixture. Topped them off with 1.7% salt water.
Inspired by https://www.chilipeppermadness.com/recipes/buffalo-chicken/
INGREDIENTS
- 1 stick butter 1/2 cup, or 8 tablespoons
- ½ cup Louisiana style hot sauce – Franks Red Hot
- 2 tablespoons apple cider vinegar or white vinegar
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 teaspoon paprika, smoked Spanish
- ½ teaspoon granulated garlic or more to taste
- Salt and pepper to taste
- Adjust heat with Cayenne.
Buffalo Chicken Wing Sauce
From https://www.allrecipes.com/recipe/219109/buffalo-chicken-wing-sauce/
Who Invented Buffalo Sauce?
Teressa Bellissimo, owner of Anchor Bar, [in Buffalo NY] invented Buffalo sauce in 1964. At the time, chicken wings were usually thrown out or used to make stock for soup. When Bellissimo’s son asked her to prepare a late-night snack for his friends, she deep-fried the wings and tossed them in a buttery hot sauce. Thus, Buffalo wings (and Buffalo sauce) were born.
Ingredients
? cup hot pepper sauce (such as Frank’s RedHot®)
½ cup cold unsalted butter
1 ½ tablespoons white vinegar
¼ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
? teaspoon garlic powder
salt to taste
Directions
- Combine hot sauce, butter, vinegar, Worcestershire sauce, cayenne, garlic powder, and salt in a pot over medium heat. Bring to a simmer while stirring with a whisk.
- As soon as the liquid begins to bubble on the sides of the pot, remove it from heat, stir with the whisk, and set aside for use.
Buffalo Deviled Eggs – https://www.almanac.com/recipe/buffalo-deviled-eggs
50 Foods to Buffalo
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3/5/2020 – Smoked cleaned pieces from a 10 lb. bag of leg quarters in the MES with Amazen pellets. This is the second smoke at the farm as the new shop provides a good setup and power. They did not have much flavor and we blamed the creole poultry seasoning for being too mild for this dish. Mary made it into chicken salad and that was good.
Continue readingUpdate-Mary would not taste it or No. 1 and I did not like the taste of either. In addition, the Gochugaru seemed to upset my stomach. This recipe is very close to our first kimchi ferment. The amounts of the ingredients are slightly different and come from a spreadsheet in DropBox/Cooking. The ginger was bumped up and two levels of Gochugaru were made as an experiment.
Continue reading2/26/2020 – After reading many recipes we decided to try it like this. It made two one-quart jars.
INGREDIENTS:
1.25 Lbs. (20 oz.) radishes from the garden
11 oz. carrots
4 large green onions from the garden
1 tbsp minced ginger in each jar.
6% brine solution
INSTRUCTIONS:
- Cut radishes and carrots into thick slices like a pickle wedge. The target mix was 2:1.
- Cut green onions into one-inch long pieces.
- Filled the jars alternately with all ingredients although the ginger was in the bottom half.
- Filled with the brine solution.
- Added glass weights and rubber fermentation lid.
- Put in the storage room to ferment.
2/12/2020 – This was our first kimchi made with gochugaru by fermentation. It was inspired by the recipe here. Two weeks later we tasted it at room temperature. The radish has a nice firmness and good crunch. The heat is not intense at all and has an unusual flavor that is nice. It does not have a salty taste as expected.
Continue reading1/11/2020 – This is our second ferment with our bok choy and mustard greens from the garden with store-bought cauliflower. The first ferment was great so we did not change much. This time we added the Daikon Radishes from the garden as there is a lot of them. We used the same level of cayenne flakes from our garden; i.e. 2 teaspoons per quart.
Continue reading1/10/2020 – This was the third prep of this dish and it turned out the best yet. The mustard had a little crunchiness, that was a nice textural difference, from cooking in the bacon grease. Mary commented, “that was a great breakfast”.
Continue reading1/7/2020 – This was one of Mary’s first stir-fry meals in a long time. She was a bit tense and, in addition to advice from Maggie, had spent time watching videos on that cooking style. The recipe below was inspired by the one here. It turned out great. The veggies were crunchy, the shrimp were crunchy, tender and flavorful, and it had just the right amount of heat for us.
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