food I always wanted to make... BOOM!

[The Hot Pepper]

 

[The Hot Pepper]

also ate a pint on Ben and Jerry's now my tummy hurts. night

 

[salsalady]

Awww...
G'night pookie. Hope your tummy feels better in the morning.



Pssst.... What flavor B&J?

 

[Ashen]

And the only acceptable soup is Campbell's tomato soup! The only choice is if the tomato soup is made with milk or water.


Oh and a bit of spice because this is THP.
...

I guess that is the best you can do down there but up here Campbell's is the Heinz of tomato soup.
Aylmer FTW.

You actually live about 300 miles north of me, and north of probably 80% of all Canadians.

 

[dragonsfire]

Cooked Rice with Yellow split peas and mushrooms.
Fry rice and add to peas to cook to make soupish mix. Habanero spice and Vindaloo powder.

 

[salsalady]

IMG_20181109_112226.jpg

 
just noticed that jam is from Olympia WA.
 
 
No grilled cheese today.  I don't have white bread, only some organic, 20-grain hippy stuff.
 

 

[The Hot Pepper]

Even better!
 
SL this is the soup with only black pepper and grated parmigiano reggiano added. It tastes a bit like Campbell's in fact.
These are the jams: https://johnsonberryfarm.com/pepper-jams/
 
That was the raspberry. But I have blackberry and strawberry too.
 
I will be posting more food an 8th grader can make soon.
 
With the new kitchen even PB&J excites me. Trix are for kids!!!
 

 

[The Hot Pepper]

Ugg I need to up my game lol!

 

[Grass Snake]

Ugg I need to up my game lol!

Mac and cheese?

 

[Scovie]

Oven Grilled Cheese. Goes good with Oven Ribs.

Or Crockpot Gumbo!

 

[The Hot Pepper]

The baking steel is basically a griddle. In fact they sell one called a griddle with the juice groove.
 
You just jealous!

 

[ShowMeDaSauce]

Not a huge tomato soup fan but this one is really good. It also makes a good base for curry like a makhani (butter masala) if you are rushed for time.

 

[salsalady]

OK, I take back the Campbell's soup comment, mostly because I like Progresso tomato soups and also the Pacific brand that comes in the box.    But the oven baked grilled 3-cheese......:nope:....I bet someone with super-sleuth skills can find a proper grilled cheese posed by PaulKy or TB in the Drunken Chef thread. 
 
Meanwhile, I'm 0 for 2 on the farmers cheese endeavor.
 
Batch #2- Local whole milk from the dairy in TWISP! (at about $12/gallon!)

 
Heated the milk to a simmer, added 1/2 cup lemon juice and grape vergis (similar to vinegar).  Got some curdle so I dumped it into a colander lined with coffee filters and a couple little scraps of cheese cloth.  It didn't drain, fussed around  dumping things and trying to drain it with strainers, colander, etc.  Finally got over 2 quarts of whey drained off and re-wrapped in cheese cloth, set a plate and weight on it for a few hours.

 
Got tired of waiting and fussing with it so I dumped it in a bowl, mixed in fresh basil and garlic, salt, dry Italian herbs and some yellow pepper powder and red pepper powder.  I'd originally hoped to do 2 flavors, but there wasn't enough for that.

 
Wrapped everything all up in cheese cloth again, plate and weight overnight hoping to get it to set up a little more.
 
This morning, it's a little dryer, but still not setting up firmly.
 
Oh well, I guess this is as good as it gets.  It does taste pretty good, descent bite from the pepper powder.  Time for breakfast!

 
 
 
 

 

[The Hot Pepper]

But the oven baked grilled 3-cheese......:nope:....I bet someone with super-sleuth skills can find a proper grilled cheese posed by PaulKy or TB in the Drunken Chef thread. 

This thread is about things you've never tried so I wanted to try it on the baking steel. Forgive me.

 

[ShowMeDaSauce]

Mmmm, reminds me of a cheese spread called Alouette. Loved that stuff on crackers.

 

[salsalady]

On the plus side, I made/found a cool crushed garlic hack- (made this one up myself, not from the internet.  What can I say?  I'm inherently lazy~~~  )
 
I've used these packets of fresh garlic for years.  The garlic package usually has 6-7 small vac-packs of pealed garlic cloves.  They can also be frozen in the pouches and will last a long time with no freezer burn.
 
Cut a small slit in a corner of the pouch to allow oxygen in and the cloves to move around.  Using a meat mallet, rolling pin or can, smash the cloves in the packet to the desired consistency.  Cut the packet open and squeeze out the garlicy goodness! 

 
Easy Peasy, much better than messing around with a garlic press that only does 2 cloves at a time, and never squishes out all of the pulp.
 

 

[salsalady]

This thread is about things you've never tried so I wanted to try it on the baking steel. Forgive me.

 
My mistake, I thought you'd never made a grilled cheese and were going for the classic.  I'm sorry.  
 
 

 

[The Hot Pepper]

I'm just making you feel bad I don't care. It was tasty.

 

[Scovie]

The baking steel is BASICALLY a griddle. In fact they sell one called a griddle with the juice groove.
 
You just jealous!

Also, for Oven Ribs, the rack in your oven is BASICALLY the same rack in a smoker and a grill. BUSTED!

You made a fancy hipster melt. You know it. We know it. :Rofl:

 

[The Hot Pepper]

Fancy hipster melt? I wasn't even trying! Thanks!