• Cheap Eaten

Posted: **Mon Dec 16, 2019 5:58 am**

Here is my pork schnitzel I made with boiled taters and butter.
Cut it from the boneless pork butt.
You could also call it chicken fried pork steak.
Decided to go with flour and not bread crumbs.
Double dipped with egg wash salt garlic powder and black pepper.

IMG_20191216_10510.jpg

Posted: **Mon Dec 16, 2019 6:16 am**

GoDawgs wrote: ↑Sun Dec 15, 2019 9:43 am
Nan6b wrote: ↑Wed Dec 11, 2019 5:58 pm Dug up a massive daikon radish a month ago. Today we cut it up, tossed with oil, salt, & pepper, 400*F oven for about 1/2 hour, turning occasionally. Delicious! The raw radish was pretty hot; it mellowed out in the oven. Makes radishes interesting.
Thanks for that tip! I have three kinds of daikon coming along in the garden right now and when ready they'll be sweet until spring temps start going up. Then I'll run into hot daikons and this is a good way to deal with them!

A friend of mine used to grate the really spicy Daikons and mix them into their homemade horseradish sauce to tone it down a bit, many many years ago. Also, grate, soak in salted cool water maybe 30 minutes, rinse, may be be mixed with shredded carrots or potatoes for a fried patty with a binder added to hold it together.You can also mix in shredded radish with carrots, cabbage and apple for a different slaw.

Posted: **Mon Dec 16, 2019 11:48 am**

I got a delivery today!

Posted: **Mon Dec 16, 2019 12:28 pm**

How exciting I like deliveries.

It's time to thaw out my avian dinosaur for Christmas dinner.
Gonna cure and smoke it.

Posted: **Mon Dec 16, 2019 3:41 pm**

I can't believe they sold me that countertop oven with a picture of a turkey in it.
I guess that goes with the warning on the front, about unplugging the thing when it catches on fire.

Posted: **Mon Dec 16, 2019 4:40 pm**

Bower that is why I look at the dimensions of the product before I buy it.
Math is our friend.
It was probably a pictuer if a Cornish Game Hen which by the way is just a very young chicken most of the time.

I was so ticked off the first time I ever saw a real Big Mac.
Country bumpkin from the sticks in the big city in Palm Springs California.
What the devil is this, it doesn't look anything like the pictuer?

Posted: **Mon Dec 16, 2019 4:55 pm**

Any who, the frozen bird is in a big kettle covered in the garage and the weather is on my side gonna get down to freezing tonight and cold as the dickens for the next day or so.
All I need is about five days to cure this puppy as I am going to dissect it into parts.
If it stays in the cure longer no big deal.
I might not even smoke it, 'haven't made my mind up yet.
Cheap eaten because cured smoked turkey is over the top in price.

Posted: **Mon Dec 16, 2019 5:59 pm**

I can make one biscuit and one roll but to this day I cant make anything less than gravy for a 1000.
Thank the Lord for opossums.

Posted: **Mon Dec 16, 2019 6:38 pm**

And you say that opossum is NOT a pet?

Posted: **Tue Dec 17, 2019 2:11 am**

This is why you don't read the last post first in a cooking thread!

Posted: **Tue Dec 17, 2019 5:40 am**

I would never hurt a opossum.
The opossum gets the extra gravy.
I added black beans and sauerkraut to the menu and gravy.

IMG_20191217_50862.jpg

Posted: **Tue Dec 17, 2019 7:13 am**

[mention]worth1[/mention] You feed your opossums? That's pretty cool.

Posted: **Tue Dec 17, 2019 9:26 am**

Worth is that sauerkraut homemade?

Posted: **Tue Dec 17, 2019 10:00 am**

Nan6b wrote: ↑Tue Dec 17, 2019 9:26 am Worth is that sauerkraut homemade?

Yes it has caraway and apples in it too.
I haven't bought the stuff in years.

Posted: **Tue Dec 17, 2019 3:45 pm**

Oh by the way I eat the sauerkraut cold not warmed up.
My bird was in the garage all night last night and today and is still frozen but thawing it is so cold here now.
Black beans on the stove again for more cooking.
It really does take a long time.

Last but not least going to slice off one more slab of pork butt for supper.
Curing the rest into a tasso like ham product.

Posted: **Tue Dec 17, 2019 4:35 pm**

Decided not to slice of one more slab from the pork butt.
Reason is I put it in the kettle I was going to brine it in and the amount of water I needed to cover the top of the meat was exactly 1/2 gallon.
This made it easy to figure out what I needed to do as far as measurements.
The ingredients are.
1/2 gallon of water.
1.5 ounces of insta cure #1.
4 tablespoons salt.
2 table spoons black pepper.
2 tablespoons garlic powder.
4 tablespoons hot red pepper.
1/2 cup brown sugar packed lightly.
This will cure in the refrigerator until I feel like smoking it.
Which will more than likely be about 6 to 7 days.
Way more than enough time for this small chunk of meat.
In about two to three day and after I will stir up the brine. This is to make sure the seasonings get more flavor into the meat.
Don't know if it helps but it is what I do.
Might as well drop in a bay leaf or three since I have bay trees.

Posted: **Tue Dec 17, 2019 9:04 pm**

Ingredients: 1 package frozen puff pastry, 3 tomatoes, 2 onions, a bit of mustard, fresh basil.

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Posted: **Tue Dec 17, 2019 9:14 pm**

Sue_CT wrote: ↑Thu Dec 12, 2019 9:29 pm I can rarely contribute to this thread, my tastes and the local cost of living mean I don't often eat cheap. This time though, I might need some help. My cousin's wife ordered from a subscription service that sends boxes of certified organic, non-GMO "misfit" produce. She got a nice little box of veggies, and I thought it would be a good amount of root veggies at this time of year that would keep well and be good for soups and stews and roasted vegitables. They had a Black Friday or Cyber Monday or something deal where you got the first box half price and the person who referred you also got their next box half price. I asked her what size box she ordered and I could have sworn she said a large. Nope. Guess what arrived today?

Everything from Cilantro to Mangos and Bok Choy, Zucchini to Radishes and more. I have never used Bok Choy before, or the delacata squash. I have two bunches of radishes which I have tried with butter and salt and do not care for. Any other suggestions other than sliced in a salad?

Wow, what an amazing delivery!
The squash can be halved, brushed with olive oil and roasted. The skin is very thin; I just eat it.

Posted: **Wed Dec 18, 2019 5:43 am**

Black beans and rice.
With smoked homemade bacon black pepper salt garlic powder and hot red pepper.
Also fresh from the garden green onion tops.
Very hot and tasty.

IMG_20191218_21485.jpg

Posted: **Wed Dec 18, 2019 3:57 pm**

ahh worth i can't see your picture and it's says it downloaded 14 times but ihope you mean heat hot and not spicy hot because otherwise it sure sounds yummy!

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