SKULLBIKERS 2021 FLOG

A new year, so a new FLOG(food log).
 
I previously called this my "healthy stuff" thread, but there is more to life than just healthy stuff. Sometimes a person just wants to eat something that tastes REALLY GOOD!
 
I just made up a new batch of kohlrabi kimchi, very loosely using this recipe:
 
https://positivelyprobiotic.com/the-bacteria-blog/kohlrabi-kimchi
 
I didn't use the little kohlrabi that you buy in the store, I used the KOSSAK KOHLRABI that I grew and just picked. Here is a pick of 3 of them but I actually ended up using 4. 
 

 
The first three, 9 lbs, 10 oz.
 

 
Plus the fourth one, 2 lbs, 14 oz
 

 
Here they are, all peeled off, 10 lbs, 8 oz.
 

 
I didn't have any Daikon radishes so I used 2 of these Sakurajima radishes.
2025 grams, I won't use these again as they seem too mild to me.
 

 
I also used 4 lbs of carrots and since I didn't have any green onions I used 3 LARGE red onions.
I mixed it and the paste in a 12 qt bowl and it was nearly full to the top.
 
Here is the finished product ready to ferment, 2 gal, 3 qt.:
 

 
I will give it a taste in a couple of weeks.
 

 

[Bou]

A new year, so a new FLOG(food log).
 
I previously called this my "healthy stuff" thread, but there is more to life than just healthy stuff. Sometimes a person just wants to eat something that tastes REALLY GOOD!
 
I just made up a new batch of kohlrabi kimchi, very loosely using this recipe:
 
https://positivelyprobiotic.com/the-bacteria-blog/kohlrabi-kimchi
 
I didn't use the little kohlrabi that you buy in the store, I used the KOSSAK KOHLRABI that I grew and just picked. Here is a pick of 3 of them but I actually ended up using 4. 
 

33117711-6309-48CA-9E0F-C1ED87B94B06.jpeg
 
The first three, 9 lbs, 10 oz.
 

658F0097-32E9-4EBE-9803-731741A067D3.jpeg
 
Plus the fourth one, 2 lbs, 14 oz
 

5529FEF9-68B5-4068-A6B3-BBF3AD68E88C.jpeg
 
Here they are, all peeled off, 10 lbs, 8 oz.
 

D797A2E2-B070-4BC6-B5F2-A7B245DE9463.jpeg
 
I didn't have any Daikon radishes so I used 2 of these Sakurajima radishes.
2025 grams, I won't use these again as they seem too mild to me.
 

AB817E8E-67A5-4F03-A400-6C462CEBF5F0.jpeg
 
I also used 4 lbs of carrots and since I didn't have any green onions I used 3 LARGE red onions.
I mixed it and the paste in a 12 qt bowl and it was nearly full to the top.
 
Here is the finished product ready to ferment, 2 gal, 3 qt.:
 

EC40765F-8699-4FD1-B24E-F837DBBD4D27.jpeg
 
I will give it a taste in a couple of weeks.
 

 
Talking about Kohlrabi, last fall I used some of my freshly harvested Vienna to make a fermented slaw called "Pikliz", an Haitian delicacy. If you never tryed it I strongly recommend you to give it a go, as it is sooooo damn good. For best results (texture wise) let it sit about 3 months and then crack it open! 

 

[skullbiker]

Update on the Strawberry bread. I thought the taste was really good, I could taste the strawberry flavor but it was not overpowering.
 

 
And, with a good smear of Rocoto Montufar Jelly it was superb.
 

 

[skullbiker]

And since this is a "food" thread, I just made up a new batch of "plant food" for my Rocoto plants.
 

 

 

[skullbiker]

Achocha from here   http://thehotpepper.com/topic/74544-skullbikers-2021-everything-but-peppers-golog/page-3   pickled up.
 

 

[skullbiker]

Just had a meal at Mission Barbecue, I've eaten there before and the meat is always perfect.
 

 
Six different sauces to choose from.
 

 

 

 

[Downriver]

For a chain, Mission does it right. The consistency in restaurants across different States is impressive. They figured it out pretty good.

 

[skullbiker]

Chopped up ACHOCHA salad with lunch today. 
 

 

[skullbiker]

A little twist on my Achocha salad today. I added (2) FRESH Mammoth Jalapenos (medium sized) off of one of my plants that's still in a 4 inch pot. Anyway, a really good salad became great instantly!
 

 

[skullbiker]

I started up the freeze-dryer today to process the bananas from post #78 here:
http://thehotpepper.com/topic/74544-skullbikers-2021-everything-but-peppers-golog/page-4
Peeled and cut up I ended up with 5 trays with approx. 2 1/2 pounds per tray.
Just about done with the prefreeze cycle where they are frozen hard! Like -60°f.
 

 
Drying/vacuum cycle starting with virtually no vacuum pressure at 2500 mtorr.
 

 
Vacuum pump now pulling down to 392 mtorr and first of many, many heat cycles starting.
 

 
Vacuum pressure rising until the temp gets around 130°f and then it will start to drop again. Each cycle some moisture from the food will sublimate and then refreeze to the chamber wall. In a couple days we will have astronaut/space food when packaged in mylar bags with an oxygen absorber will be preserved for 20+ years(unless you gobble them up before that).
 

 
 

 

[skullbiker]

Time to cook the first cabbage head as mentioned here:
http://thehotpepper.com/topic/74544-skullbikers-2021-everything-but-peppers-golog/page-5
 

 
These Bonnie cabbages grew nice and tight, hard and heavy.
 

 
Anyway, I made a kind of fried cabbage dish, it includes cabbage, bacon, onion, mushrooms, jalapenos, salt and black pepper, and secret ingredient.
 
Fryed up the bacon crispy and then crumbled it up. Set it to the side to add in close to the end of cooking. I used 3/4 pound.
 

 

 
Put the cabbage in the pan with the bacon grease, cabbage, mushrooms, chopped onion, and chopped jalapenos.
 

 
And proceeded to cook it down.
 

 
I ended up with 4 recycled Jimmy Dean breakfast bowls full
 

 
It tastes VERY good.
 
These were the jalapenos I used(just picked them), one each of Chichimeca, Mucho Nacho, and Biker Billy.
 

 
 
 
 
 

 

[skullbiker]

It looks like these have aged well! I'm gonna give them the taste test. If I don't post on any threads in the next couple of days, I may have tipped over! I believe they were Candied Jalapenos before the name changed to Cowboy Candy.
 

 
 

 

[skullbiker]

The load in the freeze dryer finished yesterday evening. I ended up adding a tray of orange slices also. All dried and packed there was this in picture plus 3 larger mylar bags of bananas.
 

 

[skullbiker]

Just a bit more info on the previous post. A gallon of water was removed from those 5 trays of fruit.
 

 

[skullbiker]

Lunch of champions! My fried cabbage(which, as it turned out is absolutely delicious) and those 2013 candied jalapenos on wheat crackers with habanero pepperjack cheese.
 

 

[PtMD989]

What no Spam or Maters[emoji848][emoji23][emoji106][emoji16].


Sent from my iPhone using Tapatalk

 

[skullbiker]

What no Spam or Maters[emoji848][emoji23][emoji106][emoji16].

That'll happen, just not today.

 

[skullbiker]

I loaded up a bunch of my fresh jalapenos yesterday evening. I don't do the hollow out, pack full, and wrap with bacon. I halve them and remove the placenta(which gets saved to add into my jalapeno sauces), I mix chopped up bacon with cream cheese and just smear it into the halves, and before loading them I bake the empty halves for about 10 minutes at 400°f to soften them up.
 

 

 

 
 

 

[skullbiker]

I also used a half dozen of the fresh jalapenos and just picked 4+ pound head of cabbage along with one large strawberry onion in another batch of fried cabbage. This time I also used a pound of bacon and I added in a pound of sliced up beef hot dogs. 

Complete meal in a bowl!
 

 
In my recycled Jimmy Dean bowls it came out to about a pound per bowl.
 

 
And, I chowed down the first of this season Lemon Boy tomato yesterday.
 

 
 
 

 

[skullbiker]

A nice array of Plum Regal Tomatoes. These are determinate so, one short heavy run and then done!
 

 
Oooops, looks like I slipped up! This pic was supposed to go here:  http://thehotpepper.com/topic/74544-skullbikers-2021-everything-but-peppers-golog/page-5

 

[skullbiker]

I pulled another one of my Bonnie cabbage heads(weighed 1790 grams). I halved it, then quartered it, sliced the quarters and sliced the slices. I added the salt to the cabbage in a big bowl and kneaded it and pounded it so the salt could get it to release the water(I still had to add some 2% brine).
 

 

 
I got this for Christmas so it's time to get used.
 

 
It's in and sealed, now to wait 2 to 3 weeks.