Watcha cookin'?

[riser4]

I shred them in my coleslaw. But that's not gonna help you get through 5 elbows, man.

[jamesp]

Chicken meets the big fake smokey egg

[nickwm21]

Ceviche. Homegrown tomatoes. Caught the rock cod on Saturday.

[~mikey b]

Boneless ribeye with garlic herb butter, grilled peaches with whiskey ginger butter, smashed yam with yogurt and maple.

[~mikey b]

Carrot and broccoli slaw too...

[Cruiser]

Those peaches must have been ridiculous. I'm gonna poach that idea asap.

[~mikey b]

Lightly baste with the butter when you put them on grill. Start skin side up. Finish skin side down with another slathering of butter. I should have made two.

You can do them on a skillet on the stovetop as well.

[Mazderati]

Ceviche. Homegrown tomatoes. Caught the rock cod on Saturday.

Yes.

[Tippster]

Those peaches must have been ridiculous. I'm gonna poach that idea asap.

My go-to for grilled peaches is dusting them with Cajun seasoning. A little heat, a little salt, and some savory. Pairs really well with grilled pork chops.

Then again I made a phonecall tonight for dinner. Pizza with good Italian Sausage, Portobello mushrooms, and Spinach. Paired with a lovely Bolo Nero Edizione Limitata Castel del Monte Rosso 2012 worked for me.

[Tippster]

Radish ideas anyone?
We have about 5lbs from the garden. I've done raw in salads, sautéed w/ potatoes and veggies, pickled and a shrimp and pasta dish.
Anyone done anything different.

I don't do them raw. Slice them up and toss with a little salt. I blame my Bavarian history.

Ceviche. Homegrown tomatoes. Caught the rock cod on Saturday.

Best ceviche I ever had was made with Lionfish we speared while diving in Roatan. Some bermuda onion, slivers of jalapeno, and cilantro... marinated in lime juice, salt, and pepper. the cool part was the lionfish gave you a slight buzz, like mate tea or chewing coca leaves.

[bagtagley]

Does fermenting count as cooking? Planted half my garden with cukes this year since they typically only produce for a week or two then die off. No die off yet, so I'm buried in cucumbers. At this rate, I'm going to need a second fridge. Cabbage is store bought...maybe next year.

This is my first year fermenting in the Fido jars. Completely sold. No crocks, no weights, no watching. Set and forget.

[Powder Ho]

I found a pizza recipe using radishes.
Salami, mushrooms and sliced radishes. After baking top w/ arugula and grated pecorino.
It tasted great. I'm adding it to the rotation.

[Bobby Stainless]

My first round of maters are about ready.

[Dantheman]

That ceviche looks great.

Sunnyside up pastured eggs from a friend's backyard chickens. Fried in bacon grease/fond, finished with S&P and fresh chives. There was a lot more bacon, but I'm a softie and gave most of it to the kid.

[Game Over]

Does fermenting count as cooking? Planted half my garden with cukes this year since they typically only produce for a week or two then die off. No die off yet, so I'm buried in cucumbers. At this rate, I'm going to need a second fridge. Cabbage is store bought...maybe next year.

This is my first year fermenting in the Fido jars. Completely sold. No crocks, no weights, no watching. Set and forget.

We also have these. Love em. Only complaint is too small so we still use our 5 gallon crock with weights cuz I love me some sauerkraut!!

[Captain Awesome]

We also have these. Love em. Only complaint is too small so we still use our 5 gallon crock with weights cuz I love me some sauerkraut!!

I don't know much about using those jars (I have a big crock that I use for kraut, and have used various airlock contraptions for pickles), but I'd be worried about sealing them tightly during fermentation. I know they're supposed to be pretty strong jars, but having seen homebrew bottle bombs and the havoc they can wreak, I generally err on the side of caution.

This article would give me pause: http://www.picklemetoo.com/2013/08/2..._in_fido_jars/, but I'm sure there are a ton of people who have done it with no issues at all.

[bagtagley]

Yeah, that article gave me pause when I saw it. It's a bit of a gamble, but explosions don't seem to be common and seems to be related to the particular vessel rather than the item being fermented. I've seen it suggested that failures are due to the seal being too tight. You can tell if they're burping, so I've kept an eye on that.

Still, they're on the concrete floor in my basement so any carnage will be much more manageable.

A big crock definitely has the volume advantage. I end up jarring it, regardless. These are really nice jars that I can find plenty of other uses for. I thought I'd try skipping a step.

[Pegleg]

Radish ideas anyone?
We have about 5lbs from the garden. I've done raw in salads, sautéed w/ potatoes and veggies, pickled and a shrimp and pasta dish.
Anyone done anything different.

My daughter digs sliced radishes with a lot of butter on a baguette. Classic French sandwich.

[delco714]

Bucatini all'amitriciana tonight

[Buster Highmen]

It's been a cool and moist spring and summer so far in the PNW, one that have the slugs excreting extra slime in joy.

I don't know how joy feels about that.

It's been a great year for wild berries: button/thimble berries have been roaring off the bushes sweet and tart and the little cascade trailing blackberries, not the invasive Himalayans, have had a bumper crop to the point where we've been able to make tart blackberry jam. The currant bushes and blueberries have been amply endowed with fruits that garnish everything from ice cream to oatmeal and pancakes.

But finally, the sun has come out enough so that the basil is starting to take off, the peas are coming on and the garden is starting to produce. So last night we had the first pesto of the season: eye wateringly spicy with loads of garlic and mellow, buttery pine nuts. Put it on rice noodles. We also shucked a bowl full of peas and lightly steamed them and served with a mint butter sauce. One luscious lamb chop topped it off accompanied by a super bottle of '06 bourgogne from Liger-Belair. A light breeze after a sunny day of tennis, bike riding, badminton and lazy reading (finished "All The Light You Cannot See", excellent book).

[riser4]

Skirt steak last night. Leftovers just now for lunch. Yum. Grocery store had them cheap and they were tasty. Dry 'marinade': dusted with kosher salt, garlic powder, onion powder, and (lightly dusted with) chile powder. Sat for a while at room temp waiting for people to get home. Ya, I know, the cool kids cook beef cold.

[schwerty]

Brat burgers on tap tonight at the Schwerty household.

Fresh ground chuck 70/30 patty
Fresh bratwurst patty, (I buy from a local market in JH that make a tasty brat and take the meat out of the casing).
Caramelized onions
Nice cheddar to top the brat patty
Pepper jack or Gouda, (still up in the air) to top the beef.
Roasted bell peppers
Avocado slices
Roasted garlic
Homemade ketchup

All should be going in btwn a tasty bun but I am supposed to be cutting out wheat for a month for some silly reason so I might have to have mine without the bun. (Hopefully my kids won't eat a whole brat-burger so I get to sneak some bites of theirs...with the damn buns)

I'll probably throw together some sort of salad as a side but that's not of importance.

[Bobby Stainless]

Damn that sound tasty^

Got my Egg set back up finally. 2lb BI Ribeye seemed appropriate.

[abraham]

Does fermenting count as cooking? Planted half my garden with cukes this year since they typically only produce for a week or two then die off. No die off yet, so I'm buried in cucumbers.

I've been making quick pickles or whatever they are called this summer. Slice em thin, salt for 20-30 minutes, squeeze out the liquid. Then put them in a sugar, water, vinegar mix over night. They go damn fast so I reuse the liquid for a few days with a bit of vinegar added each time. They go great with breakfast, and as a snack when I get home

It's been a cool and moist spring and summer so far in the PNW, one that have the slugs excreting extra slime in joy.

I don't know how joy feels about that.

It's been a great year for wild berries: button/thimble berries have been roaring off the bushes sweet and tart and the little cascade trailing blackberries, not the invasive Himalayans, have had a bumper crop to the point where we've been able to make tart blackberry jam. The currant bushes and blueberries have been amply endowed with fruits that garnish everything from ice cream to oatmeal and pancakes.

This has been a pretty great summer for berries! From a hike a few weeks ago, four types of berries all ripe and on the side if the trail. The salmon berries were at their end and the blueberries were just starting to get big up high so I didn't eat any.

[Cruiser]

Got my Egg set back up finally. 2lb BI Ribeye seemed appropriate.

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