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Home Made Food Flex Off


Mercer
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Quality ingredients... Here's what the daily raid on the coop looks like. For those that have never had a farm fresh egg, they’re wildly different than even quality eggs from the supermarket. They don’t need to be refrigerated and can last up to 3 months. If you coat them in a very light film of vegetable oil, they’ll last almost twice that. Anyhow, think something along the lines of a McDonald’s burger versus a steak burger from a nice restaurant. My kids won’t even touch store eggs anymore. 

 

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18 minutes ago, misteraven said:

So looks like you did a sorbet? No cream? Haven’t tried that yet, if so. 

Not a sorbet, it’s a home made attempt at Cherry Garcia. Didn’t explain making it in a proper step by step, but in the sequence you can see the cream first getting an orange egg yolk strained into it. The next shot is the blended cherries getting folded into that. We marinated the cherries with some sugar and threw into a pan before blending them. The shot of the cherries getting pitted/chopped was me making the cherry chunks, only regret. It was a mistake not also marinating the cherry chunks in some sugar, and maybe even a little salt because they were not crystallized, but a little too frozen the next day. The ice cream itself turned out the best I’ve ever tasted to be honest, if that attachment makes another 20 mixes it pays for itself, from then on pure high quality food profit minus some cheap ingredients. Not sure what flavor is next but it’s going down this weekend. Hot as fuck late July NYC.

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89FC1E69-8587-4A7D-B4E5-B521B8397AB7.thumb.jpeg.c5a00f25d102ad54af744398f75b0e66.jpeg

 

About to hook up another zucchini dish, this zucchini probably outweighs the entire plant. I’ve been crunching numbers on the plants that save us money, only the herbs have paid off so far. Unfortunately when you have to pay for planters, bags of dirt (and sales tax) it’s just a hobby. We also expanded the balcony gardens this year pretty much guaranteeing a 2019 overall loss.  Herbs by far are the best performers, and I could have just done that using an apartment window. Even this considerably productive zucchini plant (from a seed that cost pennies) is an overall loss, zucchini is cheap. As a city slicker I’ve never appreciated having actual dirt to plant in before, considering how most people just waste it on grass they mostly just look at. For now I’m stuck figuring out a tax free way to convert dirty money, into balcony dirt money and writing off the losses.

 

Edited by Mercer
Make it make sense
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16 hours ago, Mercer said:

overall loss

..in all seriousness though when I saw that pic of your zucchini there I thought "wow that guy's really making an effort to see a bit of zucchini grow on their balcony" 

:classic-smile:

 

It all depends on your weather conditions obviously, but as you already discovered herbs are a good idea in general, and also small-ish plants that don't need a huge amount of soil to grow well.

Do you like chilies for example? Seeing you live high up and probably get a lot of sun they would do quite well probably. Also look nice!

Because that's what it basically is with these small planter things; it's just for fun / stuff that looks nice / bit of herbs and small stuff.

 

#rep for making the effort with the zucchini though (enjoy your meal!)

 

Edited by Deine Mudder
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3 hours ago, Deine Mudder said:

..in all seriousness though when I saw that pic of your zucchini there I thought "wow that guy's really making an effort to see a bit of zucchini grow on their balcony" 

:classic-smile:

 

It all depends on your weather conditions obviously, but as you already discovered herbs are a good idea in general, and also small-ish plants that don't need a huge amount of soil to grow well.

Do you like chilies for example? Seeing you live high up and probably get a lot of sun they would do quite well probably. Also look nice!

Because that's what it basically is with these small planter things; it's just for fun / stuff that looks nice / bit of herbs and small stuff.

 

#rep for making the effort with the zucchini though (enjoy your meal!)

 

We did jalapeño peppers but planed the seedlings with the roots too close to separate once the roots intertwined. Stuck with a crowded 3 plant jalapeño bush that just started producing. I’ll probably do chili next year.

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8 hours ago, fatalist said:

OMG Mercer, you're killing me. I need this damn recipe! 

Shred 2 lbs zucchini, squeeze out all the water with a cheese cloth (really important to squeeze out most of the water).

 

Shred 1.5 cups of shredded Gruyere cheese and mix with the zucchini 

 

Spread out a pre mixed Whole Foods pizza crust over baking tray with olive oil so it won’t stick.

 

Sprinkle chili flakes and the bread crumbs on top and bake at 500 for 15.

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Hoping to get a greenhouse up in the next year or so and then it'll be a game changer on my end. Also considering a grow house type setup in the basement to start seeds. With the whole weed thing, the tech has advanced a ton and costs have come down to almost nothing. 

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Oh yeah, @Mercer- Assume you know about paleo / keto friendly zoodles? That what we did with a lot of our zucchini. 

 

Super healthy and pretty easy... You'll need this thing to do it properly...

 

https://www.amazon.com/Spiralizer-Vegetable-Strongest-Heaviest-Gluten-Free/dp/B00GRIR87M/ref=sr_1_3?keywords=zoodles&qid=1563547320&s=gateway&sr=8-3

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1 minute ago, Deine Mudder said:

I think it's fair to say your end of things is already on game-changer level

:classic-wink:

 

Oh and zucchini noodles are awesome, just have to wash up those spiral cutters immediately or else they're a bitch to clean..

 

Yeah... Only other part to watch out for is if you dont do it properly, it can come out soggy. But flip side is that the zoodles absorb flavor more than regular noodles.

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5 hours ago, Mercer said:

Shred 2 lbs zucchini, squeeze out all the water with a cheese cloth (really important to squeeze out most of the water).

 

Shred 1.5 cups of shredded Gruyere cheese and mix with the zucchini 

 

Spread out a pre mixed Whole Foods pizza crust over baking tray with olive oil so it won’t stick.

 

Sprinkle chili flakes and the bread crumbs on top and bake at 500 for 15.

Thanks! Going to try to make this soon! 

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