That looks really good!

today, it was my version of english muffin bread made with a sourdough starter.
i got the dough ready last night, and let it rise overnight. by morning, they had
risen nicely. in the oven for 30 minutes at 400, and done. most of one loaf was gone in an hour.
also yesterday, i threw some bones in the pressure cooker and made bone broth.
i let them sit overnight in the cooker, and used the stock to make good hamburger soup.
this was the first time i let the bones sit overnight in the pot. it made a rich stock.
the three of us were all involved in the process. lots of chopping vegetables, browning meat.
i would have to say the soup came out pretty darn good.



keith

I came home and cut another 1 1/2 inch steak.
The other one is an inch or so.
The marbleing is fantastic for a cut of meat at this price.
I have found cheap select just as tender and as much marbleing in New York strip steak before.
But not often.

Today it will be crock pot pork chops, newly dug potatoes, fresh picked peas and steamed just-pulled carrots. The rewards of gardening!

GoDawgs wrote: ↑Sun May 31, 2020 8:14 am Today it will be crock pot pork chops, newly dug potatoes, fresh picked peas and steamed just-pulled carrots. The rewards of gardening!

So where do you get Pork Chop seeds I have looked all over?

I trimmed the silver skin from the 1 inch rib eye and cut it in half.
Pounded both out with my trusty meat tenderizer and they are now swimming in an egg wash in the refrigerator.
It will become a super deluxe chicken fried steak with cream gravy, super ultra deluxe mashed potatoes made with butter braised portobello mushrooms and homemade bacon bits, steamed broccoli too.
The other 1 /12 inch steak will be a steak.

On Wednesday we said we'd make tacos (my favorite) & watch the rocket launch. We made tacos, no rocket launch. Determined to get our tacos-and-rocket-launch, I scored tacos again on Saturday. Maybe leftover tacos tonight. I'm in heaven.

This is killing me.
Everything is ready but I can't eat now.
If I do I will crash out and wake up too soon.
I have to get up at 3:00 AM in the morning and work till 1:30 PM in the evening.
Weird hours but it pays the bills.
The steak has been soaking in the egg wash all day, the homemade purple hominy is on the back of the stove to be neglected till tomorrow.
Taters in the pot sitting in salted water waiting to be cooked.
Still haven't made my mind up on the other green vegetable.
Now for those taters.
For some stupid reason I put in some salt and citric acid.
Wait a minute, citric acid, I meant ascorbic acid but I used citric acid.
What was I thinking?????
What the hell might as well add lime juice and lime rind in the water as well.
These are going to be some weird mashed potatoes for sure.

worth1 wrote: ↑Sun May 31, 2020 8:29 am

GoDawgs wrote: ↑Sun May 31, 2020 8:14 am Today it will be crock pot pork chops, newly dug potatoes, fresh picked peas and steamed just-pulled carrots. The rewards of gardening!

So where do you get Pork Chop seeds I have looked all over?

They were under the counter next to the brisket bulbs at the local old timey meat shop. Ya gotta ask for them.

Yesterday's meal.

Looks delicious Worth!

Just picked some sun gold Juliette and large cherry tomatoes and with them made a giant salad with lettuce, jicama root, pecan oil, Mexican oregano, black pepper, sugar and white vinegar.

Nothing fancy today just old school hot skillet fried rib eye steak cooked rare (the last of it) and a baked potato, skin hand slathered in olive oil.
As always the extra olive oil on my hands gets used as a moisturizer for my arms.
Why waste it???

We had mixed greens, plus sweet pepper, cucumber, green onion, greens from the garden, and browned spiced ground turkey. Great with ranch dressing.

Salt and sugar rubbed Homemade bacon. That finished its 14 days in the fridge and yesterday I put the 5 lbs slab of pork belly on the BGE. 200 degrees indirect heat until it reaches 150 degrees internal. Used apple wood chunk to provide the smoke. Today, the moment of truth as I will slice up a few pieces and see what the end product came out like. HEB had about 100 pork bellies to select from, hope I got a good one.

First time around making bacon, it had great flavor, but not such a good pork belly, too fat, not enough lean. Second time belly, great lean to fat belly, but altered recipe, backed off on the sugar, not quite as tasty. This be the third time making this, back to original recipe. Overall, a very popular and longed for item amongst the family.

Once the bacon vacated the Egg, I removed the place setter, I dumped a couple of pounds of lump charcoal over the bacon fire, let that get white and brought up the temperature to around 450-500. Changed out the stainless grill for the cast iron one. Grilled 3, 1/3 pound 85/15 grass fed patties to medium well, wife has a fit if there’s pink inside on hamburger. Toasted top and bottom, both sides, Aldi Brioche hamburger buns on the grill, takes 20-30 seconds a side. Sliced up a super ripe garden Carmello, crisp iceberg lettuce, pickled hamburger dill chips, mayo. Yea, it was good.

Meanwhile, 19 yo daughter that’s home made a focaccia bread dough. She has to have very specific ingredients for this, some Malden flaky sea salt is one, some kind of yeast is another. We sampled 3 different olive oils to see which one was right. Dough is sitting on the counter now as it rests for 12 hours, must be very tired, this dough. She will take a garden roma and a san Marzano and use those on the crust. She asked me to pick out the tomatoes. I thought a drier, smaller paste type would be the way to go. Garden romas are different than the store bought version, much less liquid in the garden type, same for San marzano.

I ate half the steak and half the potato.
The steak was cook in a pre heated skillet at medium setting.
3 minutes one side 3 minutes other side.
No flip flopping.
Came out perfect rare red cool center.

The Bacon got sliced today. Looks like a good pork belly. Tasted great. Microwave fried a couple of pieces to go on the focaccia bread my daughter made. That was great, too. Just had several pieces for lunch. She did it in thirds. One, cubanelle and eggplant, two, bacon and san marzano, three, fresh mozzarella, basil and tomatoes. All the herbs and veggies from the garden.

That looks amazing.

I found my new favorite way to prepare beets: egg-fried rice. Root, stems, greens, all went in. Fried beet root has a wonderful smell.

Homemade Ginger Beer, next to my other recent projects, pickled green tomatoes and fermented peppers.