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Chicken Breast with Carrots and Mushrooms - you sauté chicken breast, carrots, mushrooms and onions, then build the sauce with vegetable broth, sour cream and flour and finished with mustard. Served over rice

Yes but Al Bronzo often takes only a very small part of the shelf and there is linguine https://www.barilla.com/en-au/products/pasta/albronzo/al-bronzo-linguine

You can tell when my husband has been cooking as he doesn’t cut the chicken small, anyway Thai green chicken curry with rice and poppadums (Sp?) … there is also some lime pickle in my bowl. It doesn’t really go with a Thai curry being Indian nor do the poppadums for that matter, but I don’t care, I like them.

Well, I was just thinking more limited to home-preserved food in jars. But that was an enjoyable re-visit. And I caught my breath sharply to see @heidih. Thank you.

No, i followed your directions. The carcasses for 1 hour, large bones taken out, meat cooked another 30, next batch into the same water. Repeat. Oh, the meat was pressed through a food mill and the liquid added back to the pot after each batch. I strained the works through cheesecloth into a large bowl and filled those cups up from left to right. I had 6 batches all told as we had a capon for Thanksgiving and the carcass from that was added as well. I did start last night which turned out to be a good thing or I might still be at it.

@ElsieD very nice. is each unit from a separate iPot-ing ?

@rotuts This is my yield. the first cup has a lot of fat, once the fat has solidified I'll remove it and test the end product. I'm hoping for good things.

When we had a Cuban recipe for lobster, it made me want to do lobster again as I usually have it (not that I usually have it). So when Charlie asked for a crab boil dinner a few days ago, I thought it would be a good time to use lobster instead of shrimp with the crab legs. Only I broiled the lobster separately.

Apple galette, a favorite at this time of year. Apples from the FM, fresh, juicy and delicious. This was made from “Ludicrisp “ apples.

I think you might want this topic?

Testify. I'm heading down there this evening for respect. And vinegars.

You know what I would like to see? Peoples storage facilities for their canned stuff. I don't know why I find those photos so much fun. And I for sure don't know if they belong in this thread. But I like seeing the goodies amassed and organized. And I like seeing the creating shelving/structural solutions. Don't even get me started on root cellars. Just sayin' . . . .

thank you for that correction , @Duvel there is hope now in a @#%Y@#% #)(U#@_Y% world. Barilla seems to have changed their web site : lets hope the linguini is in my area . the Trust Fund hopes not !

We certainly do here (albeit we are much closer to Italy, to be fair) …

It's about the pickling process. You take whole heads of cabbage, cross-split the cores slightly (3cm deep, not the whole way through) and dunk them into 3-4% saline water, together with dried dill stems and horseradish. Some people add sour cherry tree leaves. This usually happens in large wooden barrells (think 50-100L each) and you let them cabbages rest submerged and the barrels air-tight covered for several weeks. They can last for a year or more. Every 2-3 of days until fermentation is over, you need to unscrew the lid and use a hose to blow air into the mixture from the bottom, to prevent mold from happenning. (I know this might sound like a prank, but feel free to fact-check :)))) ). In brief: Varza murata has a deeper, purer cabbage flavour and it is slightly saltier than sauerkraut. Sauerkraut, on the other end, is more sour and - as far as I know - is put to pickle already sliced. German Kraut also has caraway seeds and some other stuff which makes it aniseed-ish tasting. They are both great for health. Not saying one is better than the other, but they are very different in taste.

Did you make the varza murata salad? Can you say what goes into it that makes it different from German sauerkraut?

Yeah. I don't think that they actually sell many decent hoods. Most people/contractors just put in any old 200 CFM interior venting hood. Look at all the island ranges. How can you vent them effectively without a big expense? JennAir is junk.

Beef liver in a cast-iron pan (plenty of cumin powder on it), Romanian "varza murata" salad (it's a sort of sauerkraut but I find it to be very different in taste from the German one) and some spicy Bengal relish (no real need for it, but why not, it's yummy 🙂 )

Very little preserving happened the last couple of years, I mean none. But this year, I got my act together to freeze corn when it was cheap at a random farmstand I passed on Long Island a few weeks ago. And I took advantage of the last of the green beans to go dilly, with Kevin West's "recipe".

I just got off the phone with Venter hood and got the model I would need. I have to say I'm having trouble wrapping my head around the idea that the hood ($3500+) is going to cost 50% of the range price...... Not just vent – a – hood, I also looked at BEST hoods... By the time you're done with the hood and the exterior blower, and the make up air installation probably more than 50% of the range.

Another recipe from Milk Street, the World in a Skillet. Stir fried eggplant and sweet peppers with miso. I added some spinach to bump up the veggie variety. I would have preferred a spicier dish (hence all the sriracha on my rice) but my sometimes spice averse niece really liked it.

We were in Falmouth until Friday. The house we were in was right on a seawall. We had a mild storm while there and the waves were already coming over the wall and into the yard then. I can only imagine what happened during the nor'easter! I didn't bother with a food report since most meals were pretty blah, with the exception of Water Street Kitchen in Woods Hole. I am sure you are having better eats out there in Provincetown. Enjoy the blustery beach for me! 🙂

Last night's dinner - Linguine with clams.

Leftovers from last night's dinner, which was served with whole-grain bread to mop up the sauce: Chicken curry with carrot and sweet potato (ca ri ga): Rub skinless chicken thighs with curry powder and salt; set aside. Saute shallot, garlic, roasted chile paste, and curry powder, and then brown chicken. Simmer with chicken stock, fish sauce, sugar, bruised lemongrass, and bruised ginger. Add sliced carrots, and then add coconut milk, sliced onion, and cubed sweet potato. Finish with cilantro, Thai basil, and scallions. Layers of flavor. The recipe called for Three Golden Bells curry powder but I used a masala for lamb, which had a more robust flavor that I liked. Table got very quiet, in a good way, once folks started eating. Cucumber salad with sliced shallot, cilantro and a sauce of rice vinegar, lemon juice, sugar, salt, and a little fish sauce, seasoned briefly with half a jalapeno chile (house guest has limited chile tolerance). A little worse for wear but still crunchy.

At first glance, I thought that said "human clams" and I couldn't figure out what on earth!! 🤣