hypatia42: (Default)
Pork was on sale at Lund's. We got pork chops and two roasts that I turned into porketta type things. I couldn't find the recipe that I used before so I kinda winged it on the seasoning that you are supposed to wrap it in.

Porketta (all amounts measured in "some")
-onion powder
-freeze dried garlic (its what was in the house)
-cayenne
-paprika
-dill seed (cause I don't like fennel)
-thyme
-rosemary
-oregano
-roasted red pepper flakes (like you put on pizza)

I ground all ingredients together in a mortar n pestle. Then I combined them with olive oil. Poured over meat in a freezer bag then wrapped to prevent the mix from sliding away from the meat.

Pork Chop marinade 1
-juice of 6 clementines (I didn't bother filtering it)
-4 tbsp fresh grated garlic
-1 generous tbsp freeze dried garlic
-8 whole allspice seeds

Garlic and allspice ground together in the mortar n pestle. Added to the wet ingredients. Mix and let sit for a minute to rehydrate the spices. Poured over two thick cut pork chops in a freezer bag and sealed without air.

Pork Chop marinade 2
-1/2 cup garlic scape pesto (left over and needed to be used)
-1 apple cored and sliced thin-ish
-2 tbsp apple cider vinegar

I coated the thick cut pork chops on one side with a heavy layer of the pesto and placed them in a freezer bag. I turned the bag over and layered the apples on the side that did not have pesto. The cider vinegar was to get every last bit of the pesto out of the jar then I poured it over the apple side to help prevent oxidation.

Foodie win

Nov. 28th, 2013 12:13 pm
hypatia42: (Default)
"Moroccan" beef with cherries went over really well.

Beef suqaar(?) they said it was leg and it was cut really small not quite diced but close. I had never seen it before but it looked good so I figured what the heck?
-8tbs lemon juice
-4tbs olive oil
~~this is where it starts to get dodgy because of improvisation~~
-1/2 tsp cumin, paprika, cayenne, cinnamon
-1tsp parsley
-4 cloves garlic, fine chopped
-2 shallots, fine chopped
-about a handful of finely chopped ginger (mine had been soaking in vodka for a while but I bet pickled or fresh would work as well)
-8oz dried pitted tart Montmorency cherries
allow these to simmer on low until the cherries plump
-2lbs beef
-2tbs sugar
cook until beef is done
~1c stock to make it saucy ;)
~1 handful quinoa
I will consider taking the beef out before making the sauce part next time. I feel like the beef got overdone and was a little tough.
hypatia42: (pic#245179)
After much fussing and finding and whatnot, the must is in the bottle and it is currently losing all of its living components. The yeast is in another bottle getting good and started, I hope. With a starting specific gravity of 1.131 it has the potential of 17.1%ABV but the yeast I got dies off at 16 I think. This is a good thing. It means residual sugar but not a whole lot.

About three gallons of apple cider, half home juiced and half organic raw from the store. About 11 pounds of honey, all locally sourced and 8 of that was raw for sure. I don't know about the other three. Did add sulfites. The yeast was Lalvin 71B-1122. Temp is sitting right about 70 now. I'm thinking a lower temp fermentation for stability and sanity sake. I'm hoping it doesn't just stall tho. Juju.

I've decided to experiment with anything that doesn't fit in the three gallon carboy I am going to get post fermentation. I think I'm going to add some strawberry juice to the leftovers and see what happens to that in a smaller container.
hypatia42: (Default)
Nonpermanent Flame Retardant
2.5 ounces borax
2 cups boiling hot water

Combine the borax and boiling water in a bowl and stir until all the borax is dissolved. Pour into a spray bottle, shake, and spray onto the clothes. Don’t rinse. Let dry before dressing the person in the clothes. Reapply the spray after each wash.

Read more: http://www.care2.com/greenliving/natural-nonpermanent-flame-retardant.html#ixzz1Pwq7AsXU

And lo,

Apr. 26th, 2011 01:44 pm
hypatia42: (Default)
a plan was hatched. Its cold and wet here. Despite having drawn the thermal curtains it is still cold in here. Colder than the cold months of winter. Why? Because its effin raining outside and everything in my body hurts because of it. I used to be able to sleep through this but I seem to be in a not sleeping phase of things. urg.

I have bones in my freezer. Between the two freezers I have access to I have a lot of bones. The majority are chicken bones that will be made into chicken stock for making soups and the like. I need to find a way to freeze said stock in smaller amounts than a gallon sized ziplock such that I have smaller amounts usable to me at once. The bones that are currently in the pot are not chicken, they are "meat." If you do not know what "meat" is, message me privately, I do not wish to upset some of my lovely readers. Making stick will warm the house and give me something to do until I have something else I have to do.

So I am making "meat" stock. The thought in my head was to have it for when I make "meat" things. Well, what sort of "meat" things? Hmm, I don't really know said myself. Then inspiration struck. It is time intensive and the Honey won't eat it but by golly I like the things. Dolmades. If I make the rice with the "meat" stock instead of plain water there will be more flavor punch overall! All I have to do now is remember what all goes into them.

I may have underestimated the amount of water/space I needed for the number of "meat" bones I had on hand... Smells lovely tho.

butter to saute the rice in before cooking
rice
mint
lemon juice
grape leaves
ground "meat"
garlic...there's probably garlic in there somewhere right?
edit Onion! don't forget that

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