Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[02ebz06]

That does look tasty.

[02ebz06]

Had a ham bone with lots of meat on it so had ham and beans for lunch with a homemade bread stick.

[hughver]

I've started to soak my beans for red beans and rice tomorrow night. Ham hocks are thawing, and Andouille is sliced. Pictures to follow.

[hughver]

May be the best I've ever made.

[02ebz06]

Oooh, that looks so good.
Dang, now that's something else I gotta make. 

[hughver]

That went so well today I'm going to try White Chicken Chili Game plan is to sous vide chicken breast at 145° for 2.5-3 hours, refrigerate, rewarm on smoker back to 145° then proceed to shred and make the chili. Since I'm using canned beans, I'll boil a couple of small ham hocks in chicken broth in advance and use the liquid and meat in the chili.

[hughver]

Change of plans, I did not look at our calendar, wife made other plans for last night and I forgot. Chili today, maybe.

[Clonesmoker]

I some how missed this on the 1st go. The reason I like gumbo more is that it always seems to have more broth.  I really like the looks of this, maybe I will start making Jambalaya without rice and serving it over the rice!

My hand at jambalaya.

My wife is on a low carb diet so I added diced peppers instead of rice. She really liked it.  Seafood boil coming up for Good Friday!

[Darwin]

Hugh, Those beans are looking good. I sure am glad Camellia ships their products.   

[hughver]

Hugh, Those beans are looking good. I sure am glad Camellia ships their products.   

I actually bought them from Amazon.

[Hank D Thoreau]

I made gazpacho again today, this time for a pot luck on top of a mountain. I needed something that I could carry that would survive the drive and the hike to the top.

This got me thinking that I should add a link to my gazpacho thread here.

The big difference with my gazpacho today is that most of the tomatoes were heirlooms from our garden. I added two vine ripened tomatoes from the store since I was a bit short.

My previous gazpacho had kind of a metallic flavor from the store-bought tomatoes. I got a much better tomato flavor using home grown.

I also blended it more since this was going to be served to folks that may not know gazpacho. I went for a smoother version. I also wanted people to be able to drink it from a cup, as is done in Spain, where gazpacho originates from.

I'll add a picture from my previous post. Hopefully, I will get some pictures from the mountain.

If you have not tried gazpacho, it is an excellent cold summer dish, especially when served in a bath of crushed ice.

The link it to a post where I go through how to make it step by step.

https://pelletfan.com/index.php?topic=7300.0

This is my previous gazpacho.

 [ Invalid Attachment ]

Here are the tomatoes I used with my gazpacho today and the end result.

 [ Invalid Attachment ]

Sitting in an ice path after 15 minutes in boiling water. I have peeled the homegrown tomatoes. The store bought tomatoes have not yet been peeled.

 [ Invalid Attachment ]

I made this less chunky than before. I am tempted to blend it even more next time.

 [ Invalid Attachment ]