ShortFuse

I thoroughly enjoyed this dinner. Mushroom sage rice. Baked asparagus. Bacon wrapped tenderloin medallions. Red wine cherry apple chutney. Goat cheese sauce. And yes.....Balsamic reduction. I think this was some sort of a stone fruit salsa over a pork chop. BUT I do know broccolini with mashed cauliflower Savory Asian BBQ tenderloins. Brown rice. Kimchi Cucumber. Asian pear ginger yogurt sauce. Asian pears are so light and good but I didnt have a thickening agent at home so I had to use the pulp because the yogurt got too watery. Bangers Beer and Mash!

I guess during the remodel of the new page my account got messed up. Been out of the 12oz loop for quite some time. I quite my more profitable job and went back to an old place that is very little money. BUT Im able to focus on the more important things. Been using my crock pot more. Freezing beans etc. Trying to not go too crazy but still trying to experiment when I can. I have a Korean friend and she turned me on to Kimchi. She makes a very different kind from the usual. I like mine better. She uses vinegar. Stumbled across some the idea of Fruit Kimchi. I altered the recipe a bit and used the red pepper flake instead of Serrano peppers. Asian pear, apple, plum, pineapple (puree), garlic , onion, green onion, ginger, 1 jalapeno pepper, red pepper flake. Not entirely fermented but still an great spicy sweet thing to have in the fridge to top over rice and meats. I finished one gallon mason after about three months and it never lost its fresh taste, no mold, no alcohol flavor. Fruit Kimchi Round 2. Asian pear, mango, star fruit, apple, plum, sweet plantain (puree), garlic , onion, green onion, ginger, red pepper flake, one jalapeno pepper. All fruits held up nice but I think the absence of pineapple and the inclusion of plantain would make the top portion of the mixture brown over time. I added pineapple juice after I noticed it, it helped, but I think the blended fresh pineapple from the first batch kept everything bright. Been trying to make bread, but I only have a toaster oven... Still been good just dense and not a full rise.

Beautiful IOU. As much as Im diggn my aquaponic experience Im lacking on production at the moment. I say post away and forget the garden thread, it always dies out. This is the food thread and we grow food to cook and eat. Hoping to cook something tomorrow.

Hahaha yeah I just love the stuff. Steak, chicken, eggs, cheese, pork, vegetables...it goes with EVERYTHING! lol The one I buy has the glaze over ice cream buuuuut Im sure ok not trying that.

Man I havent been in here in forever when it comes to posting! Nothing special but I feel bad leaving this thread so long. Some awesome posts these days! Rib eye. Lemon Pepper pappardelle pasta in sun dried tomato cream w/arugula tomatoes and some gouda/parm Keepn it healthy. Horseradish vin with some arugula and some chicken will bals reduc. Love that stuff to the end of my days Caprese Flat bread with squash blossoms. Fresh from the greenhouse. Been craving a classic and made some fresh tomato sauce with some odd quinoa pasta. asparagus. mozz has been on sale so I did some caprese smoked mozz to go with

looks like someone got a different camera. Those are some crisp photos

Life

Been trying to note sayings or quotes I like and work them into quick type sketches. Ended up throwing two black board pieces on a wall and practiced some chalk. Been enjoying the small outlet.

Been a minute. Havent gotten too much done. Been working on setting up a greenhouse. But I have done two wedding boards. Going to get into hopefully making and selling them more. Havent painted in a long time so this one was rather frustrating getting used to the brush again. Dont know if I had posted this one before, but this is the first one. I did this with chalk markers. After the recent painted one Im going to be moving into just good old fashion chalk.

Recent wedding board I did for a coworker.

Quick dinner the other night. Grilled everything. Been blackening my steaks as of late and enjoying every bit of it. something i made a week ago. Papaya sparked my fancy. Pineapple avocado salsa over pork tenderloin.

NICE! I cant wait to see some produce this year. If only I can get past this horrible week of my life! Good collection IR.

SWEET! Waking up tomorrow and finishing the greenhouse. Had the set up going today and got more goldies to stock the fish tank. Going to get more for the separate tank that will feed what you send me. SO excited!

Word up IR. I had my greenhouse set up in order on monday and before I could get my aquaponics going and put all the glass back on we had some final freeze or two come through this week. Come monday Im sowing some seeds! Got my other barrel ready for what ever you send me. Hope what I sent your way flourishes.

just some oil, chili powder, salt, a lil pepper, then cilantro when I was done.

Kinda a failure but still tasted good. I mixed the mac too early and the Manchego cooled just enough to loose the sauciness. I brought in the propane gas camp stove to get a better sear on the steak and forgot to turn the flame down and burnt one side. For some reason my mushrooms and red wine didnt sauce well like last time. I must of followed the wrong recipes or something. Still it was tasty. Chili Coffee rubbed Steak. Manchego Mac n Cheese. Red wine mushrooms. Pan roasted corn. Baked Asparagus.

So I picked up a grip of blood oranges to make some Vin D'Orange. Got that infusing for the next two weeks or so. Then I got this bone in pork chop from a regular at my restaurant. Dude just felt like bring me, my bosses, and another co-worker of mine some good chops. A lot I would do differently, but you know my situation and that has me rushing with food. So anyways. Bone in chop seared and topped off with some "marmalade" blood orange slices along with a nice sweet sauce. Baked butternut squash with pancetta and sage. Endive blood orange salad with goat cheese, walnuts, pancetta crumble, and a blood orange vinaigrette. I started to make a gastrique but I didnt like its flavor. I think I went past carmel and flew into burnt sugar. I decided to use a camp propane burner instead of the electric bull crap and just had it tooo hot.

You know IR I might have to ask you for a cutting of that cane! Ill send you all the fig cuttings you want! You could probably get some muscadine to grow where youre at as well. I relocated my green house this past month to a more full light area. Its last location was ok, but didnt have enough sun light to stay warm during the cold. So yeah cant get any brighter than that. dug the hole to put my sump tank in the ground for my Aquaponics set up. Hopefully will be up and running next week! Get at me with a PM if youre still up for some fig cuttings.

Awesome! Hope it all works out for you. Great post as always.

Love me some bacon wrapped asparagus! Looks good porcelain! I feel I cook with the same ingredients all the time. Maybe Im stuck in a comfort zone. Or maybe its that I still lack the kitchen, I swear to the ontz, this week I will be under the house to get the stove top in working order! I really need to step up my game with some different ingredients but Im so limited in what the stores around me have. I need to just go to the giant market in Dekalb GA where from what Ive heard there is EVERYTHING from EVERYWHERE. Probably use up all my data on my phone going "google wtf is this" and "will this go with this." Next up will be me hassling my friend to give me one of his sous vide systems that he makes.

ahaha the siphon coffee! There is a place near me that offers them. Its interesting to watch. I thought about getting one just for shits and giggles. We got these new Nespresso machines at work. Theyre really small. One just brews and the other just froths milk. Im happy because theyre a heck of a lot better than our last machine, but the coffee is meh. Although the pods look like condoms. I had a lot of fun the first night convincing everyone we were giving them out on Valentines Day for a safe sex promotion.

It went from nice weather to cold, wet, and dreary here again bleh! SO I figured cook heavy. Been wanting to try Beef from Trader Joes so I picked up one of their vac sealed rib eyes. 12 oz. Chili Rubbed Seared. Chili Red Pepper Red Leicester Cheese Mac. Asparagus. Blistered Tomatoes. Bals Reduc.

SO much fennel! Its one thing I havent grown to like. I dont like the liquorice taste. Im sure though I would of shoveled those plates down considering the flavors were paired accordingly. Im curious about that demi though. Trying to think of dark deep veg that would give away that flavor. Kudos to you though for a win. I got a ribeye in the fridge for tomorrow and some potatoes. Not sure what to do, Ive been kinda lacking in the culinary creation department as of late. I really need to strive to add better depth in my sauces. I have limited access to different products near my house and have to be prepared to pick stuff up when I commute to work. Anyways. I had an old coworker visit the city I work in so we chilled last night and I got some brunch this morning... Crab deviled eggs. Not bad. Fried wontons, pulled pork, mustard BBQ sauce, melted cheese, lowcountry slaw, charred corn salsa "GRAMMA’S REVENGE" Fried chicken, fried egg, bacon, honey Dijon, melted cheddar served sandwich stylein a waffle.

I know its not always an easy thing when it comes to tailoring. My mother is a very big sewer but even she keeps her distance. I have a machine at my disposal but dont have much time to teach myself. Ill say this though. Tailors are expensive while typically seamstresses are not. Usually theyll take in a shirt or another article of clothing for ten bucks. Tailors tend to be expensive because if Im not mistake they start from square one and actually form an outfit for you from scratch while the seamstresses just alter. Not to keep you from your project, just trying to save frustration in the mean time. Usually Burlington Coat Factories have seamstresses within them. I know Ive gotten alterations for cheap and it looks to be ok work. I wouldnt take any suit of mine to them though if I was looking to get the chest and shoulders altered.

Yeah I just came across a good price on peppers. Wasnt planning on cooking so I just grabbed a bunch of stuff. It was good but next time around I will marinate the pork and season it a little better.