What Are You Eating?
- Thread starter Brute
- Start date
Tomato envy. Here on the OP I can grow them and they sorta look ok but tend to be a little "mealy" and really don't have that distinctive great tomato taste. Probably just don't get the necessary heat. Cherries are tolerable but that's it. Not sure if there is anything I can do.
Divad
Whitefish
Shoot the good folks at Reaume Organic Farms (Forks) a call or stop by! They’d likely have some tips/phenotypes perfect for the area
Forgot to mention the mayo in the fish burger. That is key—Use some mayonnaise.
Also, based on what people here say is good to eat, and which I have not tried so am curious, I got this salty stuff:
Haven’t tried the umami salt yet but I put some of the fancy soy sauce on those green beans and...yeah... @G_Smolt and @Evan B aren’t wrong far’s I can tell.
Also, based on what people here say is good to eat, and which I have not tried so am curious, I got this salty stuff:
Haven’t tried the umami salt yet but I put some of the fancy soy sauce on those green beans and...yeah... @G_Smolt and @Evan B aren’t wrong far’s I can tell.
This year we are doing strictly outdoor, straight up hippy shit organic outdoor, no high tunnel as in years past...
Like when we got 200 pounds of tomatoes...
We do not really feel the difference, but our friends and neighbors do notice the smaller production.
Due to the warm and dry weather, the harvest and quality are great so far.
Man I started a trend with the umami salt
Yeah when somebody repeatedly mentions that something takes food up a notch or something along those lines, I notice.Man I started a trend with the umami salt
Our daughter rented a cottage for us in the Loire River valley the year I retired, back at her apartment in Paris I went to the market and found the French version of the umami salt: truffle salt. I ran out of the truffle salt so thanks for the trend, need to get some umami salt. Merci'! (Or more appropriately - domo arigato).Man I started a trend with the umami salt
Last night I had my first big albacore sushi feast with the 2023 bounty. My favorite thing to do with the fish I catch is put together friends gatherings like these.
On the menu: Albacore nigiri, albacore REALLY hot spicy rolls (with Aka Miso Bravado hot sauce, mango and avocado), albacore poke, grilled/smoked albacore loin, grilled alaskan sockeye from my trip in August, and some smoked/grilled smelt from the Sandy River. Also various sides with things from our garden.
On the menu: Albacore nigiri, albacore REALLY hot spicy rolls (with Aka Miso Bravado hot sauce, mango and avocado), albacore poke, grilled/smoked albacore loin, grilled alaskan sockeye from my trip in August, and some smoked/grilled smelt from the Sandy River. Also various sides with things from our garden.
It’s nice how your one friend got the memo on wearing the right shirt for the friends gathering.
I smokes a whole gochujang-soy marinated pork belly last month. I split it into 4 quarters, vacuum sealed 3of 4 and froze them. Broke 1 chunk out today, cubed it and turned it into burnt ends with Japanese BBQ sauce. Served with rice and cucumber salad. Very high tasty to effort ratio.
You might try reverse sear. In the oven at 250 until an internal temp of 120. Then sear on the grill to 135. Do you have a Meater?
Lots of artsy-fartsy fashion food on here and it all looks good! But being alone on the tundra I have to keep it simple, cooking for one is no fun at all. Lately i have been perfecting my biscuits and gravy fare, the biscuits I already had wired and am just learning the gravy routine. I have discovered that both biscuits and gravy freeze well so I can make batches and keep them in the freezer until needed. This will really be handy next week when I am camping in Montana. Instead of the usual breakfast fare it will be sausage gravy and buttermilk biscuits, I'll pity anyone eating packaged oatmeal!
Another camping food note, I have learned how to make good beef jerky with really lean ground beef. It is a very simple process, unlike using sliced beef and the attendant steps needed to produce good (and expensive) jerky. So far everyone has loved it and clamored for more so I must be getting it right. This came about after one of my buddies offered me some store bought jerky on a fishing trip. It was bloody awful and cost $16 for a small package, I knew I could do better and much cheaper. And so I did but now I want to eat it every day...
Another camping food note, I have learned how to make good beef jerky with really lean ground beef. It is a very simple process, unlike using sliced beef and the attendant steps needed to produce good (and expensive) jerky. So far everyone has loved it and clamored for more so I must be getting it right. This came about after one of my buddies offered me some store bought jerky on a fishing trip. It was bloody awful and cost $16 for a small package, I knew I could do better and much cheaper. And so I did but now I want to eat it every day...
I had to learn how to make biscuits and gravy for my wife…every Mother’s Day and her birthday…
What's a Meater?
I cooked the second one last night, same as before. 6 minutes/side on hot charcoal, then another 18 minutes, flipping every 6 minutes over the coals as they cooled a bit. Turned out good, medium-rare. I could do the oven bit now that the weather is cooling. I try to avoid turning the oven on during the summer months if I can.
Meater is a Bluetooth device that measures internal temperature of meat as it cooks. Paired to a smartphone or other device you can track the cooking process.
I didn't know what a Meater is either.
