Author Topic: cooking (Read 284941 times)

waks · « **Reply #2175 on:** April 12, 2020, 03:28:06 PM »

How long does it take to ferment? I love kimchi but hate waiting for things. I pickled some eggs about a week ago and am dying to get into them.

DaBigTrain · « **Reply #2176 on:** April 12, 2020, 04:10:29 PM »

cDubya I remember last year you had a super secret ramp spot. iirc you said it would take a year or two to really know if it would be reliable. How’s it looking this year?

cDubya · « **Reply #2177 on:** April 12, 2020, 04:41:36 PM »

Quote from: DaBigTrain on April 12, 2020, 04:10:29 PM

cDubya I remember last year you had a super secret ramp spot. iirc you said it would take a year or two to really know if it would be reliable. How’s it looking this year?

I do! I planted ramps from seed 3 years ago now, and the spot has produced plants the past 2 years. Sadly, general consensus is to let a patch grow for 7 years before starting to harvest from it. Ramps don't fully mature until they've had 7 years of life cycle. (Anything younger than that doesn't yet produce seed pods, and therefore is not sustainable)

So, yeah, I have a patch, but now that I know theyve established, I'll have to wait another 4 before touching it.

DaBigTrain · « **Reply #2178 on:** April 12, 2020, 04:50:35 PM »

Quote from: cDubya on April 12, 2020, 04:41:36 PM

Quote from: DaBigTrain on April 12, 2020, 04:10:29 PM
cDubya I remember last year you had a super secret ramp spot. iirc you said it would take a year or two to really know if it would be reliable. How’s it looking this year?
I do! I planted ramps from seed 3 years ago now, and the spot has produced plants the past 2 years. Sadly, general consensus is to let a patch grow for 7 years before starting to harvest from it. Ramps don't fully mature until they've had 7 years of life cycle. (Anything younger than that doesn't yet produce seed pods, and therefore is not sustainable)

So, yeah, I have a patch, but now that I know theyve established, I'll have to wait another 4 before touching it.

Gotcha. Well hopefully that patch continues to mature!

Katpappy · « **Reply #2179 on:** April 12, 2020, 07:00:30 PM »

Welp, I looked up ramps and see they are a type of wild onion. I just ate a few from my yard the other day. They are very strong tasting and make your breath stink for days. I grew up in Western Kansas and they grow wild there in pastures. I would pick them in the spring and would sauté them. I would put them on grilled cheese sandwiches and on hamburgers. I had quit eating them around HS time due to bad breath problem.

michigancat · « **Reply #2180 on:** April 12, 2020, 07:17:38 PM »

Just popped this bad boy in the oven

steve dave · « **Reply #2181 on:** April 12, 2020, 07:40:06 PM »

Hell yeah Easter food. I make a broccoli, rice, and cheese casserole that basically tasted like SW KS Easter flashbacks.

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Katpappy · « **Reply #2182 on:** April 12, 2020, 07:59:55 PM »

Unless my wife or I make it, there is very little SW KS food that can be found in NE KS. Also, the casserole that Rusty posted and the one SD described look and sound great.

IPA4Me · « **Reply #2183 on:** April 13, 2020, 07:37:15 AM »

Quote from: Katpappy on April 12, 2020, 07:00:30 PM

Welp, I looked up ramps and see they are a type of wild onion. I just ate a few from my yard the other day. They are very strong tasting and make your breath stink for days. I grew up in Western Kansas and they grow wild there in pastures. I would pick them in the spring and would sauté them. I would put them on grilled cheese sandwiches and on hamburgers. I had quit eating them around HS time due to bad breath problem.

I enjoy them in scrambled eggs

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cDubya · « **Reply #2184 on:** April 13, 2020, 07:41:18 AM »

Quote from: IPA4Me on April 13, 2020, 07:37:15 AM

Quote from: Katpappy on April 12, 2020, 07:00:30 PM
Welp, I looked up ramps and see they are a type of wild onion. I just ate a few from my yard the other day. They are very strong tasting and make your breath stink for days. I grew up in Western Kansas and they grow wild there in pastures. I would pick them in the spring and would sauté them. I would put them on grilled cheese sandwiches and on hamburgers. I had quit eating them around HS time due to bad breath problem.
I enjoy them in scrambled eggs

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Scrambled eggs, fried potatoes, grilled cheese, homemade cheddar biscuits, we put em in everything we can.

Just cleaned up an old hand crank meat grinder this weekend. Going to add some ramps to some quality cuts and have some Ramp burgers!

ChiComCat · « **Reply #2185 on:** April 13, 2020, 08:47:18 AM »

I made jerky this weekend in my dehydrator for the first time. It came out pretty solid but I used flank steak so that cuts getting cheaper going forward.

Also, we did a Nailed It style competition yesterday with a bunch of friends on FB and Zoom. It was a lot of fun, however, there were also some professional bakers competing that kicked too much ass.

Cire · « **Reply #2186 on:** April 14, 2020, 07:28:53 PM »

Quote from: michigancat on April 12, 2020, 07:17:38 PM

Just popped this bad boy in the oven

Those look like “party potatoes” in my parts

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michigancat · « **Reply #2187 on:** April 14, 2020, 07:30:30 PM »

Quote from: Cire on April 14, 2020, 07:28:53 PM

Quote from: michigancat on April 12, 2020, 07:17:38 PM
Just popped this bad boy in the oven

Those look like “party potatoes” in my parts

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We called them funeral potatoes

steve dave · « **Reply #2188 on:** April 14, 2020, 08:27:16 PM »

Yeah, funeral potatoes.

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Spracne · « **Reply #2189 on:** April 14, 2020, 08:33:17 PM »

We called them poortatoes.

Cire · « **Reply #2190 on:** April 20, 2020, 11:01:14 AM »

Cooked up some chorizo with new potatoes for tacos yesterday

Threw an egg over the top of those left over sob’s this morning

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8manpick · « **Reply #2191 on:** April 20, 2020, 11:11:16 AM »

Quote from: steve dave on April 14, 2020, 08:27:16 PM

Yeah, funeral potatoes.

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funeral potatoes here, or alternatively "fat potatoes"

8manpick · « **Reply #2192 on:** April 20, 2020, 01:55:20 PM »

Detroit-ish style pizza today:

waks · « **Reply #2193 on:** April 20, 2020, 02:03:47 PM »

star seed 7 · « **Reply #2194 on:** April 20, 2020, 02:05:32 PM »

That's a digirno(?) pan pizza. PClams will back me up on this.

Katpappy · « **Reply #2195 on:** April 20, 2020, 03:02:10 PM »

Kind of reminds me of the cheeseburger pizzas we got in school. I loved them and would do anything to get a recipe for them. Does anyone remember their school cafeteria serving these deep pan square pizzas? They never had seconds when these were served.

pissclams · « **Reply #2196 on:** April 20, 2020, 04:14:20 PM »

digiorno pan confirmed

Cire · « **Reply #2197 on:** April 20, 2020, 04:51:43 PM »

Quote from: 8manpick on April 20, 2020, 01:55:20 PM

Detroit-ish style pizza today:

Wow, nice work

We did a thin crust that turned out pretty good.

Need a stone or a steel though. Crust was still Little soft.

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Kat Kid · « **Reply #2198 on:** April 20, 2020, 05:24:09 PM »

8 man that looks fantastic

cDubya · « **Reply #2199 on:** April 20, 2020, 05:43:16 PM »

It's not the best presentation/photo, but tonight's Asian pork belly with ramp mashed potatoes is amazing.