GreenDragon
Moderator
Great! You make polenta with regular coarse ground corn meal. The coarse ground / stone ground has better flavor in my opinion.
Quarantine Cooking
- Thread starter GreenDragon
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CobGuy
Well-Known Member
Around these parts, polenta would be thick enough to slice.
I like to cut it into, approximately, 1/4 inch pieces and throw it on the back part of the grill while finishing up the meats.
Great topped with your favorite cheese and sauces too!
~Darin
I like to cut it into, approximately, 1/4 inch pieces and throw it on the back part of the grill while finishing up the meats.
Great topped with your favorite cheese and sauces too!
~Darin
Hmmm. Sounds like cornmeal mush. Nothing like 7000 year old, Mesoamerican, Pre-Columbian crops to satisfy all the varied tastes of the world.
Bob
Bob
MadFarmer
Well-Known Member
It went from 105 to 95 and it felt like fall yesterday didn't it? I won't be trying Osso Buco until October!Tonight’s fare: Osso Buco over polenta.
Was too excited to start eating to take a pretty plated picture, so ya just get the leftovers
View attachment 32461
Amberbeth84
Well-Known Member
We had blueberry scones for breakfast. Here's the half that hasn't been smashed yet.
Amberbeth84
Well-Known Member
That seems to be my family's criteria as well!Those look good. That's my favorite flavor of scone: blueberry and made by someone else.
Amberbeth84
Well-Known Member
Lids look down, good sign
Hoooooweeeeeeee.
Habs are going to be reduced by half next batch. Didn't have to get the milk out, but I did think about where it was for a sec. I enjoy it, but this is not ready for the general public just yet..
Awesome Peanut Brittle
2 cups sugar
3/4 cup light corn syrup
1/2 cup hot water
1-1/2 cups peanuts or pecans processed in food processor
1/8 tsp. salt
Heat ingredients in a boiler adding nuts when bubbling
When mixture reaches 280F add one tablespoon of baking soda and stir vigorously
Pour into metal pan to cool
2 cups sugar
3/4 cup light corn syrup
1/2 cup hot water
1-1/2 cups peanuts or pecans processed in food processor
1/8 tsp. salt
Heat ingredients in a boiler adding nuts when bubbling
When mixture reaches 280F add one tablespoon of baking soda and stir vigorously
Pour into metal pan to cool
GreenDragon
Moderator
Today I pickled some hatch chile peppers, apricots, plums, and cherries. Then made preserves out of the remainders.
Being too lazy to slice cucumbers today, I just set up a quart of whole pickles. Instead of peppercorns in the brine, I tossed in a single, dried Japanese chili. With my apples, pears, grapes and blackberries pretty much a total bust this year, I have no jams or jellies on the horizon.
Inside that Ecuador Cameroon wrapper is filler of entirely home-grown Lancaster Seedleaf.
Bob
Inside that Ecuador Cameroon wrapper is filler of entirely home-grown Lancaster Seedleaf.
Bob
Scored 4+ lbs of washington cherries for 1.50/lb. Inspired by @GreenDragon, but no citric acid and had to can due to diminishing refridge capacity. They turned out delicious as well, and the juice is great straight chilled or in cocktails.
Steps:
Steps:
- wash em all
- pit 30 or so cherries (until I got tired of that nonsense) into 1c water & 1/4c vinegar. This drew a nice color out.
- dumped that and all the rest of the cherries into a SS stockpot with:
- juice & zest of one lemon
- 2c water
- 3/4 c vinegar
- 1 1/2c sugar
- 1 small habanero looking at me in the strainer, seeded and diced
- couple heavy pinches of kosher salt
- bring to boil, remove from heat, add splash of almond and vanilla extracts (touch more almond than vanilla)
- hot pack and water bath can pints for 15 min.
- yield: 7 pints
When I visited my nearby Dollar General yesterday, to restock a few grocery items, I had been also hoping to purchase some additional Mason jars. (In past years I've given away a lot of jars.) To my surprise, the Dollar General had absolutely zero canning jars of any size. Usually they are discounting them late into the fall, to clear the excess inventory. I'll guess that their shortage of canning jars is attributable to the same cause as their lack of baking yeast. Too many newly minted home chefs.
Bob
Bob
Same here. Recently, stipulated a policy on handoff that if I don't get clean empty jars back, you will not get any more full jars (even trades or gifts are exempt). Losses somewhat decreased. I've now started just charging for requested items after several requestors offered to pay. Zero drop in demand so far.
Now, I visit nobody, and take food to nobody, but my Cavendish process snatched up many of my pint jars and some of my quart jars. I do have lots of ½ pint jars.
Bob
Bob
Brown Thumb
Well-Known Member
No lids anywhere. A lady was freaking out at my local hardware store when I was checking out.
I told her I have some at my house, just follow me home and a will give you a couple of boxes.
She did. Would you?
I a scary looking old fart.
I told her I have some at my house, just follow me home and a will give you a couple of boxes.
She did. Would you?
I a scary looking old fart.
I just looked at the Walmart website. They are also out of stock on jars, lids, etc., except for the 3rd party vendors asking gouging prices. At least they have TP and paper towels now.
Bob
Bob
ChinaVoodoo
Moderator
I wouldn't go with you nowhere.
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