food S.I.P./Quarantine Cooking
- Thread starter salsalady
- Start date
The Hot Pepper said:
I'm not really sure if this counts as a meal either, but I ate it as one.
The girls seem to be confiding in the fact this isn't a bird flue epidemic, so we've got eggs.
Only have a few things growing right now, but today we've got rapini.
So that gets chopped and wilted down in skillet.
Take a small handful of dried Guam Boonies
Crush those.
Take a few eggs and whisk in the peppers. Pour that into a greased hot skillet. Add the rapini and some feta cheese. Fold and Voilà
Guam Boonie Pepper Omelette w/ Rapini and Feta, topped with the last of a bottle of sauce reminiscent of our latest lost liberties.
Enjoy, but please wash your hands first!
salsalady
eXtreme Business
Fresh eggzees! No going hungry at your home, pepperfish. Wonderful looking omelet, breakfast, lunch, or dinner! Thanks for sharing.
When I first scrolled thru your post, I read 'not sure if this counts as a meal, but I ate it as one'....and all I could see in the photo was the chicken in the doorway..........
I'm thinking...ok, it's a farm, gonna eat the chicken.....
Then I scrolled the picture down to see the eggs.....Whew!!!!
When I first scrolled thru your post, I read 'not sure if this counts as a meal, but I ate it as one'....and all I could see in the photo was the chicken in the doorway..........
I'm thinking...ok, it's a farm, gonna eat the chicken.....
Then I scrolled the picture down to see the eggs.....Whew!!!!
I ate the chicken 
Americanized Chicken Taco Salad
Chicken, some of the wifes weak MILD salsa, and some previously frozen diced green roasted hatch chilies
crushed cool ranch Doritos
that buy 1 get 1 bagged shredded lettuce still seems really fresh 
layer of Chicken-chilies-salsa mixture
some shredded 'cheeses'
Avocado, Sour Cream, and (how can she even call this salsa ? )
guess there was some red onion left still in the fridge 
and some black olives from a can.
hope your all stayin safe
Americanized Chicken Taco Salad
layer of Chicken-chilies-salsa mixture
and some black olives from a can.
hope your all stayin safe
I thought that too SL 
Ha, these ladies are worth more to me alive. I've only got a handful of them but they really help out with the compost and provide more eggs than we need. There is very little maintenance involved considering, but the hawks are always on patrol. It's sad when we loose one.
salsalady
eXtreme Business
But what I said is so hypocritical, considering the chicken I have in the freezer right now. And what GIP posted. I just had to share what was going through my head as I saw the picture and scrolled through the post. Glad you are keeping the girls safe.
My brother and I raised rabbits for 4-H, and my older brother did pigs for FFA. We butchered them, ate them. I was pretty young so I didn't do any actual killing. I distinctly remember a wide board nailed to the walnut tree with a couple nails at the top to hook the legs, pull the hide off....
I remember this one rabbit was a pretty old buck that was supposed to be really tough. My mom cooked it in a small pressure cooker. For some reason, I remember it getting done at around 10:00 at night, past my bedtime. But when she opened the pot, and pulled out that meat (no idea what she put in for seasoning) it was the most tender, best tasting meat I think I'd ever tasted. Seems like we just put it on the table and everyone just pulled chunks off and enjoyed it.
Glad you are keeping the girls safe.My brother and I raised rabbits for 4-H, and my older brother did pigs for FFA. We butchered them, ate them. I was pretty young so I didn't do any actual killing. I distinctly remember a wide board nailed to the walnut tree with a couple nails at the top to hook the legs, pull the hide off....
I remember this one rabbit was a pretty old buck that was supposed to be really tough. My mom cooked it in a small pressure cooker. For some reason, I remember it getting done at around 10:00 at night, past my bedtime. But when she opened the pot, and pulled out that meat (no idea what she put in for seasoning) it was the most tender, best tasting meat I think I'd ever tasted. Seems like we just put it on the table and everyone just pulled chunks off and enjoyed it.
salsalady
eXtreme Business
The Brisket's been in the brine for a week, today is COOK DAY!!! MMMMmmmmm Corned Beef!!!!
I have a whole thread about corned beef here. Quick history lesson-
There isn't any corn in corned beef. It got it's name from nuggets or kernels of salt. Back-in-the-day, salt didn't come finely ground, it came in chunks that resembled kernels of corn. People would use corns of salt in the meat cure...you know where this is going...
Last week- an 8 pound trimmed brisket, spices and Prague, Into the zipper bags....get happy in the refer for a week turning every other day or so~
The recipe is on the linked post, but basically it's
1/2 cup store bought pickling spices
1 tsp dry ginger
extra hot pepper
extra black pepper (sorry, geeme) cuz I like it
2 tsp Prague powder
1 cup sea salt
Simmer everything in 2 quarts water (not the meat!), remove from heat, add 2 quarts cold water. When cool, add into 2 gallon ziplock bags with the chunks of meat. Let it brine in the refer for a week....or more....~
COOKING DAY!
Remove the meat from the brine and discard. The brine....not the meat...
Rinse well under cold water, rubbing off all the chunky spices.
Put the meat into a pot, cover with water and bring it Just Barely to a simmer, Turn off and let it set for a bit.
Remove the meat and discard the water. This removes a lot of the salt that was needed to preserve the meat.
Place the meat in a roasting pan and cover with water. Make sure you have enough room for all the veggies that will be added to the pot.
And this is where it all went sideways for me. The 2" roasting pan was not deep enough to cover the meat, and have room for the veggies. And, my stoopit-a$$ JennAir oven isn't large enough for the 4" hotel pan I wanted to use. Okay, no biggie, I'll just use 2 smaller deep roasting pans.... But even THOSE don't fit into the oven! ARRGH!!!
Solution- put a lift under one of the pans, enough so they will both fit in the oven.
It's all cooking happy at the moment, I'll be back to post up finish plates later.
Sheesh....I need a re-wine.....
I have a whole thread about corned beef here. Quick history lesson-
There isn't any corn in corned beef. It got it's name from nuggets or kernels of salt. Back-in-the-day, salt didn't come finely ground, it came in chunks that resembled kernels of corn. People would use corns of salt in the meat cure...you know where this is going...
Last week- an 8 pound trimmed brisket, spices and Prague, Into the zipper bags....get happy in the refer for a week turning every other day or so~
The recipe is on the linked post, but basically it's
1/2 cup store bought pickling spices
1 tsp dry ginger
extra hot pepper
extra black pepper (sorry, geeme) cuz I like it
2 tsp Prague powder
1 cup sea salt
Simmer everything in 2 quarts water (not the meat!), remove from heat, add 2 quarts cold water. When cool, add into 2 gallon ziplock bags with the chunks of meat. Let it brine in the refer for a week....or more....~
COOKING DAY!
Remove the meat from the brine and discard. The brine....not the meat...
Rinse well under cold water, rubbing off all the chunky spices.
Put the meat into a pot, cover with water and bring it Just Barely to a simmer, Turn off and let it set for a bit.
Remove the meat and discard the water. This removes a lot of the salt that was needed to preserve the meat.
Place the meat in a roasting pan and cover with water. Make sure you have enough room for all the veggies that will be added to the pot.
And this is where it all went sideways for me. The 2" roasting pan was not deep enough to cover the meat, and have room for the veggies. And, my stoopit-a$$ JennAir oven isn't large enough for the 4" hotel pan I wanted to use. Okay, no biggie, I'll just use 2 smaller deep roasting pans.... But even THOSE don't fit into the oven! ARRGH!!!
Solution- put a lift under one of the pans, enough so they will both fit in the oven.
It's all cooking happy at the moment, I'll be back to post up finish plates later.
Sheesh....I need a re-wine.....
salsalady
eXtreme Business
It's all good GIP... I'll be next to you in the confessional in a couple days~~~Guatemalan Insanity Pepper said:I ate the chicken
and some previously frozen diced green roasted hatch chilies
I cracked up about the hatch chiles, because that exact thing happened to us today!
John was starting a pot of beans, bacon, onion, garlic, and we usually toss in a tin of Hatch chiles. Crap, none in the pantry.... and then I remembered.......
Friends of ours used to travel to NM during harvest season, buy TONS of roasted, skinned, vac-packed hatch chiles and bring them home in a couple of ice chests. They gave us (8-10?) packages of chiles. I thought I had 1 or 2 left in the freezer out in the salsa kitch.
BINGO!!!!
The first post is a little fuzzy because the frozen package was frosting over.
More on the beans in a later post.
salsalady said:The Brisket's been in the brine for a week, today is COOK DAY!!! MMMMmmmmm Corned Beef!!!!
I have a whole thread about corned beef here. Quick history lesson-
There isn't any corn in corned beef. It got it's name from nuggets or kernels of salt. Back-in-the-day, salt didn't come finely ground, it came in chunks that resembled kernels of corn. People would use corns of salt in the meat cure...you know where this is going...
Last week- an 8 pound trimmed brisket, spices and Prague, Into the zipper bags....get happy in the refer for a week turning every other day or so~
The recipe is on the linked post, but basically it's
1/2 cup store bought pickling spices
1 tsp dry ginger
extra hot pepper
extra black pepper (sorry, geeme) cuz I like it
2 tsp Prague powder
1 cup sea salt
Simmer everything in 2 quarts water (not the meat!), remove from heat, add 2 quarts cold water. When cool, add into 2 gallon ziplock bags with the chunks of meat. Let it brine in the refer for a week....or more....~
IMG_20200323_131926906.jpg
IMG_20200323_133922666.jpg
IMG_20200323_142720678.jpg
COOKING DAY!
Remove the meat from the brine and discard. The brine....not the meat...
Rinse well under cold water, rubbing off all the chunky spices.
Put the meat into a pot, cover with water and bring it Just Barely to a simmer, Turn off and let it set for a bit.
Remove the meat and discard the water. This removes a lot of the salt that was needed to preserve the meat.
IMG_20200401_104307604.jpg
Place the meat in a roasting pan and cover with water. Make sure you have enough room for all the veggies that will be added to the pot.
And this is where it all went sideways for me. The 2" roasting pan was not deep enough to cover the meat, and have room for the veggies. And, my stoopit-a$$ JennAir oven isn't large enough for the 4" hotel pan I wanted to use. Okay, no biggie, I'll just use 2 smaller deep roasting pans.... But even THOSE don't fit into the oven! ARRGH!!!
IMG_20200401_114418075.jpg
IMG_20200401_114947493.jpg
Solution- put a lift under one of the pans, enough so they will both fit in the oven.
IMG_20200401_115027732.jpg
It's all cooking happy at the moment, I'll be back to post up finish plates later.
Sheesh....I need a re-wine.....
Technically corn was named after salt because the kernels resembled corns of salt. Maize didn't make it to the old world until long after the use of the word corn to describe salt. Yes I am one of those pedantic SOBs
Ashen said:
Negative.
You're just Canadian.
Ashen said:
Okay Dr. Scholl's! I just want to know, do I soak my corn in salt, or my salt in corn?
salsalady
eXtreme Business
I got my information hereAshen said:
https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-beef-recipe
And make no claim to its accuracy. I mean, it is on the internet so it has to be true, right?
https://www.youtube.com/watch?v=3DZbSlkFoSU
You are both basically saying the same thing. Corn was named for a salt corn and a salt corn was named after corn. It's a chicken egg thing. Pass the sal....corn!
So is popcorn salt, salt for salt?
Look what SL did here!!!!!
Oh wait it was Ashen!!! SL you are off the hook.
Look what SL did here!!!!!
Oh wait it was Ashen!!! SL you are off the hook.
all this corny talk and now i want some Elote 
<--------- needs a few splashes of hot sauce 
still
still
Salt makes it hotter!