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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. 
 
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The first three, 9 lbs, 10 oz.
 
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Plus the fourth one, 2 lbs, 14 oz
 
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Here they are, all peeled off, 10 lbs, 8 oz.
 
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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.
 
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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.:
 
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I will give it a taste in a couple of weeks.
 
 
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".
 
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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.
 
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It was three weeks today since I started my sauerkraut ferment so I decided to uncork it. 
 
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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 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.
 
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The peppers.
 
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Cooking the jalapenos.
 
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Cooking the Cherry Bombs.
 
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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.
 
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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. 
 
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And top off the meal with sourdough toast, buttered heavily and smeared with Rocoto Montufar jelly.
 
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Lunch today! 
NOTE: I was hungry.
 
Start with sourdough bread.
 
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"Butter" it with my latest hot sauce(Orange Spice Jalapeno).
 
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Build order in text(bottom up).
Bread
Beef Cotto Salami
Pepper Jack w/habanero cheese
Beef Cotto Salami
American Cheese
Beef Cotto Salami
Bread
 
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Damn, it was good!
 
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