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SKULLBIKER'S 2022 FLOG(food log)

Well, it's about time to start this years FLOG. I guess now the first pic of the thread is the cover image.πŸ€·πŸ»β€β™‚οΈ I made a frozen pizza the other day, This is it after adding Mixed Cowboy Candy to it and jammin' it into the Breyville.

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Now for the story that preceded that!
Here's the Box:

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Here's the pizza as purchased:

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Here's the pizza "dolled up":

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I took the cabbages from the GOLOG(plus a couple small heads), about 4 1/2 pounds total and decided to make Fried Cabbage.

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First I'll start by frying up 1 1/2 pounds of bacon.

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Fry it up good and get all the water and grease out of it.

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Now the bacon is nice and crispy to add in later.

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Take a few jalapenos.

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Plus a large onion.

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Chop them up.

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Take the chopped onion and peppers and carmelize them in the bacon grease.

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Chop up the cabbage.

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Start cooking it down in the pan with the bacon grease, peppers and onions. Cook a good portion of the water out.

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At this point I usually add in another type of meat, sometimes diced Spam or ham, or in this case I thin sliced (3) quarter pound Nathan's beef hot dogs!

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Continue to mix it and cook it until much of the water is gone.

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When done cooking I divide it up into portions to freeze for future meals(except for the one I eat immediately).

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Next up will be Kossak Kohlrabi Kraut.
 
I know a lot of people exercise in the morning to get the "burn" going.

Here's how I do it.

Thick sliced sourdough bread, toasted, and heavily buttered. Then glop on the "pepper jelly" of choice(this morning it's Mucho Nacho Jalapeno).

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Spread the jelly out evenly(preferrably while the toast is still warm) and let the morning burn begin! πŸ”₯

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I thought I better post this before I forget completely.
I took those two Kossak Kohlrabi that were shown on my GOLOG and saw a recipe and decided to make something different so I dug out the Kitchenaid processor and installed the grater plate.

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Then peel off the outer skin.

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Cut it up into pieces that fit into the processor opening.

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Run it through the processor and get this.

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Next I took a large onion and cut it up.

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I put that in the good ol' Kitchen Miracle Plus.

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About 20 cranks later I have this.

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I also chopped up a few Jalapenos and baby carrots and some spices and mixed everything together.

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I added about 2% sea salt and mixed it up good and kneaded it and let it sit for an hour. Then I put it in a gallon jar with a vacuum fermenter cover and pumped it down.
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A little over half a gallon of what should be Kohlrabi Kraut in a week or two.
 
I better post this before it becomes old news. We had 2+ inches of rain last week and one of my cabbage heads exploded open so I thought I better use it.

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Got going on chopping it up and added in those rocotos I picked the other day.

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I went out and picked one of the smaller kohlrabi and pealed it.

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I ran the kohlrabi through the shredder.

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Then I shredded about a half pound of carrots.

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I threw in about 4 tablespoons of my freeze dried onion powder(from 2017) and some dressing and about a tablespoon of black pepper and mixed it all up real good.

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I ended up with a little over 2 quarts(I had to eat a pile of it immediately), I have previously found that by vacuum sealing regular slaw and keeping in the refrigerator it keeps for 2 weeks or more without degrading.

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This stuff is SUPER good!
 
Looks good SB! Gotta say, I've never seen a cabbage explode like that. That's crazy!
 
Looks good SB! Gotta say, I've never seen a cabbage explode like that. That's crazy!

I have that happen to one or two every year. Probably because I keep my Cabbage, kohlrabi, cauliflower and the like fairly wet and fairly heavily fertilized, so when it rains and super soaks them they just seem to pop! I had two of the Kossak Kohlrabi split recently also.
 
Well, one jar of the Kohl(rabi) Slaw is already gone.

And this is my last jar of Pickled PeppaPeach peppers.

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I finally picked that last pineapple today, some of it will be in my smoothie in the morning.

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And along with that, since it is Strawberry season here, I will add some awesome Plant City strawberries.

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I sampled my Kohlrabi Kraut today and its not bad but I'm going to let it go a few more days and then put it in jars and forget it in the refrigerator for a while to age. I did that with my somewhat bland tasting sauerkraut and now the stuff is just plain awesome!

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I cooked up another Kossak Kohlrabi yesterday. Supposed to be a somewhat of a hashbrown potato replacement. Loosely based on a recipe in "All Recipes". Note: Picture heavy.
First fry up some bacon nice and crispy(I used 3/4 pound).

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Get the Kitchen Miracle Plus ready for action.

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Take a big onion.

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Cut it into chunks.

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About 25 cranks later.

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Take a bunch of jalapenos.

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Remove seeds and placenta and cut up.

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Again, 25 to 30 cranks and perfectly chopped.

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Do not throw away the placentas, scrape the seeds off and put them in the freezer for a later project.

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Now throw the onions and peppers in the bacon grease and caramelize them.

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Now take the peeled kohlrabi.

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Run it through the shredder.

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When the onions and peppers are caramelized add the bacon back in plus some black pepper and a good splash of olive oil.

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Now, also add in the shredded kohlrabi and cook and fold over until the kohlrabi is somewhat tender.

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Now, near the end of the cook, I added in about a cup of shredded parmesan cheese. Fold it around until it's mixed up good. It looks like this.

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I divided it up into 8 ounce portions in my recycled Jimmy Dean Breakfast bowls.

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Curses.....foiled again!
Well, I covered the bowls with foil and put them in the freezer.

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Now I can pull one out and reheat it along with a couple of eggs for a hearty breakfast(or any other meal).
 
OK, today was the "actual" breakfast test of the "Hash-Rabi"! 🍳 This one had been kept in the refrigerator so I didn't have to thaw it.

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I flipped it over into a small pan on medium heat.

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While that was heating up I whisked two eggs to add to it.

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I heated the Hash-Rabi until it was just starting to brown and was heated all the way through.

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Now I poured in the whisked eggs. When they were partially cooked I started folding it over until the eggs were thoroughly cooked.(I absolutely hate runny eggs)

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Tip it out onto the plate.

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This is SUPER GOOD!

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I have two Kossak Kohlrabi bulbs left to process. I wonder what comes next. πŸ€” πŸ€·πŸ»β€β™‚οΈ
 
I made a big stock pot of soup this morning and divided it up into 12 meals. Ingredients were 4 chicken breasts cut up, 3 pounds potatoes, 1 pound carrots, 1 celery bunch, 2 cans of spiced lima beans, 1 quart of my canned green beans, 1 of my medium sized cabbages, 1 can of corn, 1 can of sweet peas, 1 large onion, 3/4 pound of egg noodles, some mushrooms, and 2 heaping tablespoons of my hotter jalapeno powder.

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I finally processed the last head of Kossak Kohlrabi this morning. I made a cream of kohlrabi soup. Two pounds of kohlrabi, one large onion(450g), about a pound of jalapenos, four tablespoons of garlic, two cups of vegetable stock, and three cups of milk. I simmered it until the kohlrabi was tender and then blended it up.

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I ended up with seven pints but ate one for lunch, pretty tasty. Anyway, five for the freezer and one for my neighbor.

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Next will be to finish off the cabbage.
 
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