May 27, 2018 – This turned out ok but not a great shrimp and grits like here. This was an experiment by using the Chaurice we made and liked in place of our Chorizo that is typically used. The chaurice had been … Continue reading
Tag Archives: Journal
5/25/2018 – Turned out good after it aged a day or so. Had a lighter taste that our typical southern potato salad and worth trying again. Later preparations were with several substitutions/simplifications and turned out great. Tagged as a Favorite.
05/23/2018 – This was our first ever batch of Chaurice (pronounced shore-EESE) sausage and it was great. Far more flavorful than andouille although need to try John Folse’s andouille as this followed fairly closely John’s recipe for chaurice here. Be … Continue reading
5/20/2018 – This turned out good and with some tweaking to make it spicer will be a favorite. This was a good way to use leftover smoked pork butt.
5/18/2018 – The dish turned out great with many comments by Kelley and Mary that it was really good. It was inspired by the recipe on page 44 of our copy of Kit Whol’a book New Orleans Classic Creole Recipes. Kip … Continue reading
5/16/2018 – Inspired by the recipe here. Based on the first tasting we found: the texture firm; the saltiness just right, i.e. not bold; and the degree of heat not much despite the intense heat of the batch of serranos. When … Continue reading
5/13/2018 – At 5:15 PM while the Franks RedHot Sauce Chicken was smoking I inserted into the MES on the third rack from the top with it running at 250 seven ears of corn. The ears had been sitting out for … Continue reading
5/12/2018 – Decided to dump it as they became very cloudy with white clumps. LIkely due to the serranos being too tall for the pint jar and nearly sticking up out of the brine.
5/13/2018 – This turned out well and was the first batch Mary began to eat every day (after a two-week ferment) as it helped her stomach. It has far less caraway and mustard than the recent ferments.
5/13/2018 – This made a good kraut although it had no caraway seeds or other spices. Began a ferment of white cabbage and grated carrots at a 3:1 ratio. Liked the idea of getting the probiotic value plus the health … Continue reading