food SKULLBIKERS 2024 FLOG

Well, I seem to be falling behind here! Probably because I'm about two months into my "Warrior Diet". It's actually going pretty good.........pretty simple.......fast for 23 hours(except water) and eat pretty much whatever you want for an hour. The control being, you can only eat so much at one time and the stomach may be a little shrunk from fasting. I have shed about 22 pounds so far. The other benefits are less inflamation in the body and I can say the RA pain in my knees is greatly reduced. Also, my mental clarity seems to have improved, and at my age that's fairly important. Anyway, enough on that for now and on to the food stuff.
I picked a bunch of tomatoes and peppers.

IMG_0875.jpeg


I made a bunch of salsa.

IMG_0876.jpeg


I roasted two large pans of tomatoes and made sauce for spagetti or pizza or whatever.

IMG_0877.jpeg


I used these corky bastards in the salsa!

IMG_0878.jpeg


I picked more kohlrabi, some of my daikon radishes and cut them up and pickled them.

IMG_0880.jpeg


IMG_0881.jpeg


I also picked some cabbage and pickled that too.

IMG_0893.jpeg


IMG_0892.jpeg
 
Tinkerbelle said:
No food for 23 hours? I'd be chewing my arm off - glad it's working for you SB. Nice pineapples and corky bastards!
🤗
Click to expand...

I thought that I would get super hungary(or maybe even hangary) but when you drink the mass quantity of water recomended that doesn’t seem to happen. (10) 12 ounce glasses in my awake time. And, we still go out on the weekends and I eat awesome stuff like a little pigger.
 
I've been trying to use up my cabbage, and a few of the heads are pretty good sized.

IMG_0914.jpeg


I made some sauerkraut. These are gallon jars. I'm going to sample it tonite.

IMG_0915.jpeg


I pickled a half gallon of red and green cabbage mixed, it seems it's all red now!😉

IMG_0916.jpeg


The other day I made a batch of "green cabbage kimchi". I took the daikon radishs I had picked.

IMG_0917.jpeg


and I put them in the Kimchi. Also gallon jars. This will also get sampled tonite.

IMG_0929.jpeg


I still have two LARGE heads of cabbage to pick. One will be made into fryed cabbage and the other will be used to make Golabki(stuffed cabbage rolls). These will be done in the next few days. The surplus of all the cabbage stuff will be portioned and frozen to last me until the next cabbage season(next winter around here).
 
I'm staying busy today, here are the jalapenos I just picked and posted on my glog. First I sliced them up.

IMG_0943.jpeg


Then I turned them into more Cowboy Candy. I pack them down with my cabbage tamper 😳. Ended up with 2 1/2 pints of well packed treats. All kidding aside, these are SUPER good loaded on a pizza, burgers, hot dogs, etc.

IMG_0944.jpeg
 
I decided not to make the cabbage rolls, too much work. But, I chopped up about 8 pounds of cabbage, 3 pounds of bacon(including the grease), 2 pounds of hamburger, 2 pounds of ground pork, 2 quarts of homemade tomato sauce, a couple of chopped up bell peppers, celery, a couple different kinds of pepper powder and various spices, and 2 chopped up and carmelized onions.
It all went into my BIG roaster and cooked for about 3 hours.

IMG_0960.jpeg


Then I put it in jars and they’re ready to vacuum seal and put in the freezer. I ate some for my meal tonite and it’s pretty darn good!

IMG_0961.jpeg


I shouldn’t have to do too much cooking this summer.
 
Now that's pretty cool, SB. I might have to give vacuum sealing a try some time.
 
I ended my sauerkraut ferments after 22 days and it tastes awesome. One of these days I'm going to write down my recipes so I can duplicate it!😵‍💫 Vacuum sealed and ready for the freezer, except for two jars kept out to use. I did a considerable amount of research and what I learned was that freezing kimchi or sauerkraut was about the only way to keep it from getting more sour with time while mostly keeping the same consistency/texture.


IMG_0989.jpeg
 
You must log in or register to reply here.
Back
Top