Shelby

Happy to share I must ramble here for a bit, though lol. I don't like the dough to be really sweet. A lot of recipes out there call for 1/2 c. of sugar...I like this recipe because it's only 1/3 c. I don't do a full 1/3...more like a scant 1/3 lol. But, by all means, if you like the sweeter dough, you can increase the sugar. The filling is something I don't measure--I like equal amounts of cabbage to meat. The following recipe is what I use with a few changes. I use venison for the meat, I omit the broth, I crushed up two beef bouillon cubes instead. The juices from the meat and cabbage were sufficient. And, I used a bit of leftover sauerkraut in there as well. Probably like 1/2-3/4 cup. OH and this recipe is missing a major ingredient that you must not leave out IMO. Caraway seed. The meat must have caraway seed. A tablespoon or so. I probably do two tablespoons. I like caraway. Anyway, here is the recipe. I'm getting ready to make another batch of dough as we speak because I had a lot of leftover filling from last night. http://mikaspantry.blogspot.com/2011/10/german-bierocks.html

Basquecook, that pasta calls to me as does Ann's pizza. It's hot here, but I wanted bierocks badly enough to heat up the kitchen. My new addiction--zucchini roll ups and some cukes with salt and pepper all from the garden Bierocks straight out of the oven With fried taters and a tomato

I feel your pain, Porthos. A couple summers ago it was 100+ every day for two months at least. We had a lot of BLT's. I know you said no sandwiches, but with good tomatoes and bacon, what could be bad about that lol. I'll keep thinking I know there are lots more ideas to be had.

Sooooo, Shel_B, what did you end up doing? I plan on making this salad soon.

Kim, I want to pick some of that delicious looking skin off of the CGH. Hot, hot hot here, so salad night again.

HOLY CRAP those are the coolest straws EVER. Are they metal or plastic?

LOL I googled to see what illness is called spag bol but I couldn't find anything.

I love leeks but I've only successfully made them ONCE. I can never get all the grit out no matter how hard I try (when left whole).

Count me as another cilantro-sayer here. For me cilantro=leafy green herb and coriander=whole spice.

Crock pickles (full sours) are done! No pics of the jars--I've posted them before upthread. I immediately started a new batch. These turned out really well. I think they are the best I've ever made. Sometimes I get a little heavy-handed with the spices, but I've found the perfect balance now, I think.

Nice tip for cleaning leeks. I'll do that next time. Thanks.

This recipe reminded me of one that I tried years ago after eating it at a Pampered Chef party (shudder--never ever again. never (the party, not the recipe)).....at least I think I was there....it's been a long time LOL. Anyway, it's similar. It uses broccoli, mayo and refrigerated crescent roll dough. http://www.pamperedchef.com/recipe_search/recipe.jsp?id=10047

Bringing this topic back because we finally got an electric smoker. A dear friend gave it to my husband. Not as nice by any means as David's, but it suits us just fine Yesterday my husband cold smoked some salt brined trout. Thanks for all of the tips and inspiration everyone!

My husband cold smoked some trout yesterday. The trout was caught in Colorado by my step dad. They turned out really good. I am picking at one for breakfast as I type. Along with the trout we had a "quiche"--more zukes and mushrooms than eggs lol and some fried taters.

No, I haven't seen that. Thank you, FauxPas!

Oh eggs and foie YUM

Kind of another funky icky day........... Pork lettuce wraps and fried pork spring rolls

Yes, definitely full sours in this house. And yes, they will go in the fridge. After they are done fermenting you strain out the leaves and spices, reserving the pickles and brine. Rinse the pickles in cold water and pat them dry. Then you bring the brine to a boil. Let it simmer for 5 minutes or so skimming off any scum. If you want to put them in the fridge now, you can (after the brine has cooled). I add fresh dill, garlic and dried whole chili to the jar also. They say they keep for six months but I've kept mine for over that amount of time with no problems. Or, you can them--after they've been canned and cooled I put them in the fridge also--keeps them crisper IMO.

I keep my microplane grater on top of mine. Seriously, I have a crappy microwave. I only use it to reheat leftovers and melt butter. No real cooking is done with it.

You let them ferment for two to three weeks. They are done when they stop bubbling and are sour and olive green.

Fridge spicy dill pickles. Should be ready to munch on in a week.

Oh the crust looks great Anna! BTW, I've found out that our walnut tree is a black walnut tree. Probably best to skip that little experiment lol.

I just saw a commercial for this. I like Helen Mirren AND food, so I'll definitely be seeing this. Probably wait until it's on a movie channel here at home, though.

After a long and really crappy day yesterday, I needed my favorite comfort foods.

Welcome!!