All Activity

I'll go find that post. This time i used Kinder woodfired garlic on it. I'm a fan of just s&p, partner prefers a bit more oomph.

I should add that you MAY need additional salt. I usually lay down some salt then apply the rub.

The rub I just posted on the tri tip question would be really good on your elk too. Next time you take a photo maybe a shot of the inside would just send us over the moon.😆

This is my favourite. Just made up another batch for this summer. It can be kept in a pepper grinder. Grind it fresh each time. Or if you don’t have a spare grinder kicking around I just use my spice grinder each time making sure to get a spoonful including all the individual spices. 1/3 cup. Coarse sea salt 1/4 cup whole black peppercorns 1/4 cup whole white peppercorns 1/4 cup Szechuan peppercorns 1/4 cup dried onion flakes 3 Tablespoons coarse granulated garlic 2 Tablespoons yellow mustard seeds 2 Tablespoons coriander seeds 1 Tablespoon crushed or flaked Ancho pepper 1 Tablespoon dill seeds (I leave these out as I dislike dill) give it a good mix. this makes a lot so I usually make half a recipe. hope you make it, it is delicious

Partner got 2 elk last fall.

Elk is such a wonderfully tasty meat. Did you bag it yourself?

Elk backstrap (medrare), green beans with bacon.

My favorite type of dinner! Gorgeous @johnnyd

Update on this year's Ferret Roll. Delicious and thankfully ferret-fur-free BUT when we left the dining room to clear up after dessert, our dog had her way with what was left of the cake which was still on the table. Oh well.

Time to test the house smoke alarms.. Flank steak mushrooms and chips. Working.. And delicious.

Probably gonna use Meathead’s recipe in his book. But I was thinking of a good seasoning or rub. What would be good in you guys eyes? Also is there a particularly good sauce to try with this?

Snacks for dinner Spicy bresoala, Gonçalves sardinhas en azeita, Balfour farm Haymaker cheddar, cornichons, Croation fig spread, and Proshoot

oh yeah . . . the right amount of batter is always a joy to determine.... you can use the measured method - find a cup/bowl/can of the 'right volume' - pour the batter into the 'measured volume' then to the waffle iron. with practice you can eyeball it - although the rise / out-squish will vary with the recipe - i.e. yeast vs baking powder vs starter ....

ACV is sharper, coconut vinegar is a little milder and sweeter but that’s the standard substitution recommendation. Since I was easily able to find it, I didn’t test the recipes with ACV so I can’t really say. I have also seen champagne vinegar recommended as a sub for coconut vinegar.

@blue_dolphin and @liuzhou The recipe writer suggested that cider vinegar could be used as a substitute for the coconut vinegar. Would you agree?

It turned up in Max Halley's new book Max’s World of Sandwiches (eG-friendly Amazon.com link) Yes, neutral oil. No, I can’t taste the oil though I’ve blotted the egg on a paper towel after scooping it out of the oil. He says to use at least 1/8 inch of oil, a fairly standard amount for shallow frying.

Completed one more "seasoning" by filling each side with oil, heating to smoking, letting cool, draining, and wiping mostly clean. Then I baked on my grill for 2 hours (I had a call for work). It didn't get much darker, just a bit more bronze. The iron came with three recipes, I tried 1/3 batch of the country one, using some IDY instead of a bag of barm. Per AlaMoi's suggestion, buttered up the the iron generously. The batch made 7 waffles. Here are the remaining four. And the mess on the stove omg. I think I want to "season" the exterior sides of the iron as well before next time. But I finally had me some waffles. I'm happy. Next project, the swedish waffles from David Chang's recent live netflix show, and then try to make the hippie-compatible versions and their variations (no dairy, no eggs, no gluten, etc). I'll update over next couple weeks for sake of posterity. Recipe Waffles Stove

@blue_dolphin interesting. how much oil do you use ? neutral oil ? can you taste the oil in the finished egg ? id there a ref. for this technique you can post ?

Salmon croquettes from Jubilee topped with another novelty slow fried egg Here's the egg, cracked into a cold pan, showing the yolk bobbing above the oil. Here we are almost done. These eggs weren't the freshest so you can see I have a little skirt of loose white but most of it is hanging together and the yolk is still above the oil. And done, on top of the salmon croquettes. It really does look like an egg emoji!

I bought some a few years ago. Coconut Secret is a brand that was recommended to me but I ended up purchasing the store brand at Sprouts. It's a nice, mild vinegar. Not too sharp and it doesn't taste particularly strongly of coconut. I used it to make the homemade Goan-style chouriço sausage from Nik Sharma's book Season, in several marinades and to make a pineapple coconut shrub. I need to get some more. Coconut aminos are not the same thing.

No They are not the same. Coconut vinegar is made from the flowers of the coconut palm. Coconut aminos is made from the sap of the tree mixed with salt.

There are some recipes I'd like to try that call for this product. I've never used coconut vinegar, in fact, hadn't even heard of it until two days ago. What should I be seeking and what should be avoided with this product. Is coconut vinegar the same thing as coconut aminos? While searching for the vinegar coconut aminos also came up.

Yes. 🔺🏔️

Spitzkohl, right ?

@Shel_B You're right, I have a Vitamix and also have one of those bags. I never thought of using the Vitamix as a juicer. Let us know how it goes.