food SKULLBIKERS 2021 FLOG
- Thread starter skullbiker
- Start date
I'm not going to find that here in the tropics
I like that with dollops of Groninger mustard.
skullbiker
eXtreme
Another batch of fried cabbage today. This is a good one. Four plus pounds of just picked cabbage, 1 1/4 pounds of apple wood smoked bacon, three of my just picked onions, several each of just picked jalapenos and cherry bombs, and a good amount of "pork & ham shoulder".
skullbiker
eXtreme
If you're going to have a cold-cut sandwich for lunch it may as well be a good one. Thick sliced sourdough bread smeared with my jalapeno hot sauce on both slices. Inside it from the bottom up, American Cheese, Beef Cotto Salami, Pepperjack w/Habanero Cheese, Beef Cotto Salami, Pepperjack w/Habanero Cheese, and a layer of my Cherry Bomb/Jalapeno Relish.
I just got done eating it and it was very good.
I just got done eating it and it was very good.
skullbiker
eXtreme
Last nights meal, four of these BIG bell peppers.
Cut in half and loaded with ground beef, black beans , corn, a few chopped up Chichimeca Jalapenos with fresh picked chopped up onion, cheese, and a bunch of spices. Enough for several meals, some was frozen for another day.
Cut in half and loaded with ground beef, black beans , corn, a few chopped up Chichimeca Jalapenos with fresh picked chopped up onion, cheese, and a bunch of spices. Enough for several meals, some was frozen for another day.
skullbiker
eXtreme
I took the Suhuaro Big Chilies that I had shown on my GLOG and buzzed them into a new ferment.
Then, I thought I better cook up a couple of the ferments that have been aging for almost a year.
As long as I was on a roll I did one more.
Then, I thought I better cook up a couple of the ferments that have been aging for almost a year.
As long as I was on a roll I did one more.
skullbiker
eXtreme
This round of sauce done and bottled up.
Not to worry, I still have quite a few ferments going(a couple are over a year), plus now starting new ones from this season.
Not to worry, I still have quite a few ferments going(a couple are over a year), plus now starting new ones from this season.
skullbiker
eXtreme
It was three weeks today since I started my sauerkraut ferment so I decided to uncork it.
I think the next one I'll let ferment longer, shred the cabbage finer, and add some spices.
I still have cabbage going in the garden so that may happen this week yet.
I think the next one I'll let ferment longer, shred the cabbage finer, and add some spices.
I still have cabbage going in the garden so that may happen this week yet.
No Spices 
skullbiker
eXtreme
dragonsfire said:No Spices
Not this round. The next one will get peppers, etc., and I'll do that one in a gallon jar with a vacuum lid.
skullbiker
eXtreme
I just finished another load in the freeze dryer. Celery(made into powder), Green Beans, and tomatoes. I took the time to skin the Tomatoberrys and they are wonderful.
skullbiker
eXtreme
I cut up the jalapenos I had shown on my Glog plus more and Cherry Bombs and made a fairly large batch of Cowboy Candy. This batch is based off of this recipe that I borrowed from the internet. I cut my slices 3/8 to 1/2 inch wide as I found they get a bit flimsy at 1/4 inch after cooking and canning.
The peppers.
Cooking the jalapenos.
Cooking the Cherry Bombs.
I even sliced up a bunch of Bell Peppers and cooked them as the last batch in the syrup. There is quite a bit of heat(spicyness) left behind in the syrup from the previous peppers and the Bells soak up a bit of that heat. These are good for the people that like more mild spicy.
The peppers.
Cooking the jalapenos.
Cooking the Cherry Bombs.
I even sliced up a bunch of Bell Peppers and cooked them as the last batch in the syrup. There is quite a bit of heat(spicyness) left behind in the syrup from the previous peppers and the Bells soak up a bit of that heat. These are good for the people that like more mild spicy.
skullbiker
eXtreme
Oops, forgot to post a pic of the finished job. Seven pints. Plus I strained and saved 3 pints of the spicy syrup.
skullbiker
eXtreme
This batch of tomatoes is canned. 15 quarts.
skullbiker
eXtreme
No, not a replacement for celery seed. Since I have the freeze-dryer it's just another way to preserve the celery for cooking. Just spoon some into soup or whatever.PtMD989 said:
skullbiker
eXtreme
Tune up that quick frozen breakfast!
I start with a Jimmy Deans Bowl. I chopped up a large Rocoto Montufar pepper, added a big glob of bacon grease to that and microwaved it for 1 1/2 minutes. After the bowl is microwaved for 2 minutes, take out and stir and add the chili and bacon grease, mix it all up and micro another minute.
And top off the meal with sourdough toast, buttered heavily and smeared with Rocoto Montufar jelly.
I start with a Jimmy Deans Bowl. I chopped up a large Rocoto Montufar pepper, added a big glob of bacon grease to that and microwaved it for 1 1/2 minutes. After the bowl is microwaved for 2 minutes, take out and stir and add the chili and bacon grease, mix it all up and micro another minute.
And top off the meal with sourdough toast, buttered heavily and smeared with Rocoto Montufar jelly.
skullbiker
eXtreme
Lunch today!
NOTE: I was hungry.
Start with sourdough bread.
"Butter" it with my latest hot sauce(Orange Spice Jalapeno).
Build order in text(bottom up).
Bread
Beef Cotto Salami
Pepper Jack w/habanero cheese
Beef Cotto Salami
American Cheese
Beef Cotto Salami
Bread
Damn, it was good!
NOTE: I was hungry.
Start with sourdough bread.
"Butter" it with my latest hot sauce(Orange Spice Jalapeno).
Build order in text(bottom up).
Bread
Beef Cotto Salami
Pepper Jack w/habanero cheese
Beef Cotto Salami
American Cheese
Beef Cotto Salami
Bread
Damn, it was good!
Funny, I got some Orange peel soaking the last five days to make jam lol