me make food

I hope this is not getting too old me always asking Q’s about stuff.

So I got a food grinder attachment and sausage stuffer for my mixer. Anyone make their own snausages and have some tips on casings?

After finding the perfect bacon I have decided to try and replicate it. Last night begins 2 weeks of a dry cure consisting of only brown sugar and salt. That gives me two weeks to come up with a way to rig my old bullet smoker up to be the smoke chamber with flexible vent ducting to cold smoke for a few days in the big smoker. It should be awesome.

Anyone have an industrial slicer I can use for 30 minutes?

This is my first time using vimeo. I love the quality, but somewhere it sped the video up.
I sound so young
I split it up to upload to youtube and will eventually since for some reason people follow these vids.

THis is a really good meal we make often.
previous post

Pretty proud of this vid. Got some knife skills in there. Did not talk too much and still splained most of the whole meal.

Part 1

Tomato cream basil chicken pasta part 1 from beerorkid on Vimeo.

part 2

Tomato cream basil chicken pasta part 2 from beerorkid on Vimeo.

2 chicken breasts
8 ounces of tomato sauce
1 cup of table or whipping cream
onion, garlic, chopped basil, parsley

Slash food has corrupted me on thinking I need macaroons. Man they look awesome. I was all like “I so need to make those fu#$rs cuz they look aweseome. Then I was like “oh wait, I am a cooker and Theresa is the baker”. So I used my secret powers to send her a link and say “make that”. And she was all like “MMmmmmm…., OK”.

So here we are. We looked at some websites and all seemed really complicated and Theresa looked in her trusty bakers book and found an easy recipe. She messed with it a bit and made some simple macaroons.
This was phase 1 of our first steps into macaroon thunderdome. Just wanted to see what they taste like.

They taste like almond heaven. I have no recipe and will not type it out. There is much better to come beeeeeeeetches

Theresa suggested tacos for dinner and I got a hankering to mix up the mess.
(6-1-2 wharf avenue)

I made the guac, heated some black beans, corn torts, sour cream and used some smoked chicken for the meat. I wanted to make it as different as I could while playing with some variations I have seen at some mex restaurants. Almost carnitas with chicken.

For the chicken I used some chicken meat I had gotten off a smoked chicken and made up a spicy broth for it to soak up the goodness.
Asked for some help on the forum..

Ended up using chicken broth to hold some onion, garlic, red and green cayenne peppers, chile powder,and a sorrono pepper. Brought it to a boil and added the loosely chopped chicken to suck up the juices. By the end the chicken was spicy as heck and full of flavor in a shred like form.

First time making guacamole and it came out pretty good. Used a cayenne pepper from our garden, fresh squeezed lime, super fine chopped onion, a seranno pepper, 5 avocados, garlic, and part of a tomato. Came out pretty good. A bit heavy on the lime and I need to pick up some cilantro.

Theresa wanted tacos tonight and I plan on making something different. I have some smoked chicken bits, refried black beans, corn tortilias, sour cream, and need to figure out some sort of green chile sauce I think. Oh and season the chicken somehow as well. Should be good.

Reading a link from a link in a slashfood post and finally got to taste spotting.

It is a site filled with amazing pictures of food and links to the site and recipe.
Droooool

So i was talking to my dad a week or so ago. Telling him about all my food adventures and thanking him for the upright freezer. He said “food is not a hobby” in a way to suggest i am wasting my time making all my own food and could spend my time on other things. I absolutely love having food as a hobby.

mostly because I like to eat good food, but knowing what is in my food is even better. Almost everything we make is from scratch. I spend a good 12 hours a week cooking and love it. Yeah our meals are not the healthiest, but they are good and nutritious.

Anyways, I grew 4 cayenne pepper plants and got quite the haul. I had some I picked months ago lying around and decided to grind them up to make some cayenne powder. i was wondering if I should remove the seeds, but just threw them in the spice grinder and what came out was awesome. I am drying all those in the bowl there on some string and should have some kicking cayenne powder here soon.

I am going to start saving some bacon grease again. Not just normal bacon grease though, uber Scotts bacon grease. i figure I will add a bit to baked beans I plan on making on the smoker here soon.

After checking in on our corn rations we decided we needed to get more corn. We tried some green giant corn a week ago and it was horrific. We are now completely addicted to decent sweet corn. it is a lot of work, but so worth it. Got another 14 bags worth our of 4 dozen ears.

Old pic. Forgot to get one of it in the bowl

Mmmmm… stew. Perfect cool weather food. We make it in a few different ways. (stew 1 / stew 2)

A butter and flour roux
Swanson and campbells beef broth
Cheap beef cubed
bay leaf, pepper, misty’s seasoning, pepper, salt, cayenne
carrots
potatoes

We were going for a mega batch so I was only able to pressure cook the meat and we just boiled the potatoes and carrots. Got8 servings and Theresa froze 6 of them for lunches.

We love baked mac and cheese. We have tweaked the recipe a bit and are going to try making up the sauce and freezing it for quick dinners. Not too sure how well it is going to work and I forgot we were going to test a small batch, but I kind of forgot while making it. Used the same recipe as above, doubled the recipe. Boiled up some noodles and liked what we made. Filled up 5 bags worth of sauce.