arnorrian, what is that?

Baked pumpkin. It's not obvious?

arnorrian wrote: ↑Sat Jan 18, 2020 2:58 pm Baked pumpkin. It's not obvious?

Had me fooled, I thought it was acorn squash.

There is a half of a petite butternut squash on the bottom (don't like it, watery), but on top are two pieces of a white pumpkin (winter squash). I'm not sure what is the variety, but it looks to me that it's one of the boxy varieties, like Jarrahdale. I like to bake it plane, in the skin, and eat it with a spoon.

For some odd reason I wanted a hamburger so I had this one last night.
The corn tortillas are baked till crispy and the never ending coleslaw to boot.
Way cheaper than eating out and much better.
It had my homemade bacon on it too thick sliced with onion dill relish lettuce and jack cheese.

Over the top.
Succulent slow smoked chicken breast, black eyed peas, homemade bacon, taters, jack cheese, egg, avocado salsa.

Dang Worth! You've been eaten good, it must be the cool weather making you hungry.

Thanks.
Here is the slow smoked pork butt.
After the fire died down I just let it sit on the counter over night wrapped in foil.
Then it was washed off in hot water to get rid of any bitterness from the sometimes excessive smoke.
Next this morning I steamed it then dried it off.
Then I used a handful of each dark brown sugar and fiesta brand chili powder along with a tablespoon coarse black pepper and one half teaspoon salt.
Rubbed this all over it and sprayed with water.
Baked in oven at around 225 F for awhile.
Came out moist tender and very tasty.
I don't do pulled pork, "Not that I can't, I just dont care for it.

Back at Easter time, the store had the "Get a free ham if you spend $400" promo and it's been in the freezer...

My "Free $400 ham" just came out of the oven...It was free so I got the biggest one at 11.83 lbs...
It's gonna 'ham this' and 'ham that' for a little bit...

ahntjudy wrote: ↑Sun Jan 19, 2020 11:48 am Back at Easter time, the store had the "Get a free ham if you spend $400" promo and it's been in the freezer...

My "Free $400 ham" just came out of the oven...It was free so I got the biggest one at 11.83 lbs...
It's gonna 'ham this' and 'ham that' for a little bit...

That's about as cheap as it gets. Let's hear about what you make with that ham.

Call me weird but I always liked the small Danish canned hams with no bone.
Great for camping, fishing trips and emergencies.

Shrimp sauteed with chopped onion, garlic, red and green bell pepper, oregano, S&P, crushed red pepper flakes and olive oil. Served over home made linguine that I buy in my local store.

It is one of our favorite shrimp meals. We also had home grown corn from the freezer.

20200119_173914 (2) by Brownrexx, on Flickr

That looks good [mention]brownrexx[/mention] ...

[mention]MissS[/mention] ...So far, just gobbled a bunch of slices off that great big ham right after it came out of the oven...yum...
Dug up a bunch of horseradish, grated that and had that with it...That was good...

Lots can be done with that ham...Salad, Quiches, Omelettes, In a cream sauce with potatoes and other veggies...endless possibilities...

~~~~~

Edit to say...Took the ham apart while it was still warm...Boiled down all the trimmings, fat and bones for a good long time...Strained, chilled then de-fatted it...Now have nice 'ham essence' for bean soups and stuff...That gets frozen...

Worth tell me again how you bake tortilla chips in the oven.

peebee wrote: ↑Mon Jan 20, 2020 12:15 pm Worth tell me again how you bake tortilla chips in the oven.

I just lay them down flat on the grates and bake them ate around 325F or so.
Flipping maybe once or twice.
The older ones are better for fried or baked corn tortillas.
Once they are ready they will break like glass.
You can toast them a little more for a more toasted corn flavor.

Thanks Worth I have older corn torts so I'll try that.

For a little saltiness you could always spray with a little brine solution before baking.
I haven't done it but no reason it shouldn't work.
Got some aluminum pipe that might make a good taco form.
Might experiment this evening.
I also need to warn vast amounts of steam will come out of the oven when you first check them.
Stand back.

I'm going back to cooked in butter taco shells.
These baked one's are too hard for crispy tacos.

It's a rainy day today so perfect for finally starting the sauerkraut. This is seven pounds of cabbage shredded and packed into a large glass crock I got at WalMart a few years ago. There's a lid that comes with it but it doesn't fit very well. It's a cheap crock from China but it does what I need it to do. Cheesecloth and a rubber band will let it breathe. This will probably make seven pints. We like kraut in pints as it's just enough for one meal.



I used the last three Late Flat Dutch cabbages for this so all that's left in the garden is one Red Acre. That will be used in another round of a German simmered red cabbage recipe we tried last week and like a lot. It's got onions and apple slices in it. Good stuff!

I've become decent at making these sourdough bread. I've found out two things to get the better rise.

1. Ferment for 1.5 to 2 days, at least during winter or if the yeast isn't strong. So first 1.5 day in the fridge, then several hours outside before baking. Though it can't be out for too long though or the dough gets too warm and lose it's shape.

2. My oven heat isn't as strong, so preheat to 550*F, then first 20-25 min of baking is at full 550*F, then reduces to 450*F afterward.