ElsieD

We had the exact same thing tonight, but made on the stove top.

Yes, please.

Risotto

Those look GOOD! What did you stuff them with?

I am now the proud owner of The Bread Bible. I have been sitting here trying to figure out how to make something resembling Dave's Killer Bread, the 21 grain variety and the book has already answered one rather important question that I had, namely the maximum amount of grains and seeds I can use for a certain amount of flour. Already it has saved me from myself.

We had the rest off the pork roast tonight with skinny fries, corn and a small salad.

I did the exact same thing.

My roast was 2 pounds, or 1 kilogram (close enough). I used 2 grams of pink salt, (Prague powder #1) and 23 grams kosher salt mixed with 15 grams of brown sugar. I used a little over 2 tablespoons jerk seasoning. I used 1/2 tablespoon of hickory liquid smoke.

Back on March 31 on this thread, @Duvel showed us some cured and spiced beef. Following his PM'd directions, i rubbed a 2 pound chuck roast with jerk seasoning and curing salt. I vacuum packed packed it and left it in the fridge for 6 days. Yesterday I removed as much of the seasoning and curing salt as I could, brushed it with liquid smoke, put it in it's water bath and left it for 24 hours at 134F. Tonight we made sandwiches with it for supper. Blew us away, it did, it was that good. Tender, and full of flavour. I had purchased the roast a while back and still have one in the freezer and it is likely to get the same treatment. Highly recommended.

Thanks for taking us along. I am now addicted to Dave's Killer Bread.

@kayb I am sooo jealous of your local strawberries. Ours are 2 months away.

Thai Red Curry made with chicken thighs.

I did some googling this morning to figure out what I was going to do with my second 1/2 cup of wheatberries. I ended up adding chopped apple, dried cranberries, cheddar cheese, Mandarin oranges and a dressing made with olive oil, honey, apple cider vinegar and lemon juice. I had some leftover spinach so added that as well. Sprinkled the top with some more sunflower seeds. This was really good.

They have some interesting stuff. I looked at some of the recipes and they sure are detailed. I look forward to hearing if the cost of the goods plus shipping was worth it, although spread out among the number of items is not too bad.

Thank you, I have an immersion circulator and noted the directions.

@gfweb You don't by any chance have a link to that recipe for the butter poached shrimp and grits, do you? My next door neighbour just came back from Barcelona and brought me some pimentón and that looks like a great dish to use it in.

@Okanagancook please post what you end up buying. I'd also be curious to know what they charge for shipping. I find some places very reasonable while others seem to treat shipping as a money making venture.

What exactly is in the sauce? Looks good!

Pork roast and gravy, Uncle Ben's rice, beans and carrots.

Yesterday I cooked up some wheatberries and used 1/2 cooked cup to make this. It is sort of a jumble of stuff - broccoli stems, carrot, corn, green onions, sunflower seeds, cranberries and goat cheese. When I first made it up I didn't think 1/2 cup wheatberries looked like much but with the other stuff in there, it was lots. So, I guess 1/2 cup cooked grains is the baseline amount going forward, and I need to dice the veg going forward so the pieces are smaller. I liked this a lot - one of those things that ate better than it looked. Now I need to look for ways to use up the rest of what I cooked. Edited to add: dressed with a raspberry vinaigrette.

My sympathies. I hate the suckers.

Alive?

Thank you @Smithy and @Kerry Beal. I have some fun reading to do!

Thank you for this. There are some good looking recipes on that site.

I finally got around to cooking my first batch of grains, wheatberries in this instance. The N.Y. Times has a recipe on their web site for a Wheatberry Salad with Dried Cranberries and Goat Cheese which is what I will do with them for lunch tomorrow. If it's not too ugly I'll post a picture. @kayb when I do the farro, I'll take your advice and toast it in butter before I do anything else with them.