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
Tag Archives: Journal
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
5/6/2019 – This dish was first made on 11/13/2018 but that post was edited to what is below as the changes made it even better. It was very good and is now tagged as a favorite. … Continue reading
This version of coleslaw was great with the chicken thighs cut into thirds that we smoked with jerk seasoning. It was inspired by a Caribbean slaw recipe at the Killer Hogs BBQ site. The meal with the thighs and cornbread-with-sausage was great. … Continue reading
Inspired by this recipe at Saveur.com as published in Marisa McClellan’s cookbook Food in Jars. This turned out great although maybe a little thin. It was not sweet like jam or jelly and very full flavored. … Continue reading
4/8/2018 – This was an impromptu cook on an afternoon when we had kept the girls as Kelley took Tessa to St. Arnolds then called on the way home and said they had too much to drink so could not … Continue reading
4/8/2018 – Weight after cleaning two green cabbages from HEB, and with chopped core, was 2,687 gm. Cut it up small by hand. This was the first time to include the chopped core. Mixed in the following that is about 25% … Continue reading
This boil was the 22 lbs from the 32 lb sack where we boiled 10 lbs yesterday, Saturday, as entered here. Enjoyed all on the patio and everyone said nice things about the crawfish. The spice level in the meat was … Continue reading