Non-BBQ Food pRon

HappyHighwayman

HappyHighwayman

Warning: Do Not Engage



Beef Bourguinion

It came out to exactly with 2 servings with 1 lb of beef but I'd add more liquid next time for sauce. Mushrooms are an awesome classic addition but I skipped the pearl onions. Incidentally steamed potatoes (in a steamer) for 30 min are frickin' phenomenal as a side to soak up the beefy goodness.

Also chicken stock:

 
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nakedape

nakedape

Well-known member
What do you do with fermented garlic? I have some black garlic I've yet to use.
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Almost anything requiring garlic. Over the course of a year, they just mellowed out more. Sliced thin, they are see-through. It carries the pepper/bay taste a bit. Good for strongly flavored, long cooked dishes. After 3 months, you can snack on them raw or with cheese on cracker, a whole clove.

Multi quote broken! Vinegar is something I've never used in pickling. Thinking white distilled Poach. Just passed through Nashville and found a mad scientist pepper guru who knocks off Tabasco and makes innumerable hot blends. He uses supermarket white vinegar.

I've always just pulled one out of the brine and minced, but this year I'm doing gift bottles for X-mas. My chiltepin underproduced this year but the Thai yellows went nuts and up with a quart of concentrate to cut with vinegar.
 
poach

poach

seeking balance
^^^thank you!
I've always used white vinegar as well, but one never knows when a quick question will yield a game changer.
 
Brokenlink

Brokenlink

Banned
nakedape said:
What do you do with fermented garlic? I have some black garlic I've yet to use.
__________________
Almost anything requiring garlic. Over the course of a year, they just mellowed out more. Sliced thin, they are see-through. It carries the pepper/bay taste a bit. Good for strongly flavored, long cooked dishes. After 3 months, you can snack on them raw or with cheese on cracker, a whole clove.

Multi quote broken! Vinegar is something I've never used in pickling. Thinking white distilled Poach. Just passed through Nashville and found a mad scientist pepper guru who knocks off Tabasco and makes innumerable hot blends. He uses supermarket white vinegar.

I've always just pulled one out of the brine and minced, but this year I'm doing gift bottles for X-mas. My chiltepin underproduced this year but the Thai yellows went nuts and up with a quart of concentrate to cut with vinegar.
Click to expand...

You grew chiltepin? I thought they haven't been able to grow it and it just grew wild?
 
nakedape

nakedape

Well-known member
Brokenlink said:
You grew chiltepin? I thought they haven't been able to grow it and it just grew wild?
Click to expand...

I had never heard of it. My buddy gave me a sad little start and I nursed it to health. It’s the only pepper native to North America. Most you buy are wild harvest. Year 3 I harvested a few hundred. A bright yellow bird visits every year in winter and cleans up what I don’t use. It’s about 4’ tall and takes up a ton of room on the patio, but looks pretty.
 
HappyHighwayman

HappyHighwayman

Warning: Do Not Engage
Basically a standard custard, egg yolks, cornstarch, sugar, milk, and vanilla. 1 sheet of puff pastry cut into 3, baked 6 min, covered with another pan to smoosh, 4 minutes, layered custard and then an icing.

They are virtually impossible to cut cleanly, I will do individual ones next time.
 
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carries an axe

carries an axe

meat bone meat meat meat
Individual is it better idea to begin with but I would bet on a serrated. I was referring more to the custard adhering to the blade and getting smeared
 
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