What's for dinner? Here's mine...

[Stewie]

A black bean and chorizo soup with focaccia to dip. Lots of great ingredients in the soup and a fresh-baked focaccia to slice and dip. The chorizo is soy and really spicy.

What you got?

[Just Passin' By]

Originally Posted by Baby Lee

Ass licking
Butt sechs
A Colon
Ass Gravel
& Deuce dropping

Think I'll skip dinner.

Perfect night for chocolate ice cream.

[DaKCMan AP]

Originally Posted by Fried Meat Ball!

Well this turned out better than expected.

Looks good.

[Baby Lee]

Originally Posted by Fried Meat Ball!

Well this turned out better than expected.

Don't do it!!!

http://www.chiefsplanet.com/BB/showp...1&postcount=60

[srvy]

Had KC Strips, Cob corn, Baked sweet potato, baked beans and miserable failure of firehouse jalapeno on grill. Grease from bacon flamed it up while I was in kitchen. When got back out there were a bit black.

Then it was off to Happy Rock Park and the Gladstone fireworks. At 9:50 they started and at 10:02 they ended. we all sat stunned for 15 minutes then when everyone else packed up we did too. Line was long out Oak Park HS parking lot. Twenty minutes later boom boom boom. They gave a last burst while we were setting in line. Really blew the crap out some. Its like they forgot a whole line. I was a big hit with the kids who think I jumped the gun.

[cdcox]

We had champagne and crab a couple different ways. Chocolate souffle and port for dessert. I didn't get a chance to snap any pics, but will try to remember to take a picture of the souffle tomorrow night, since I have enough left over.

Tomorrow is beef bourguignon.

[BucEyedPea]

Originally Posted by Fried Meat Ball!

Does anyone cook with ghee?

I generally have some around. It's super easy to make at home, has a very high smoke point, and tastes ****ing delicious. And it'll keep at room temp for 6 months or in the fridge for a year (not that it'll last that long).

I'm making a pound of it right now with some cultured butter, which should give it an even better flavor. I've never tried it that way before. Usually it's just the standard Land O'Lakes unsalted.

My next thing to try--making my own butter. I hear it's really easy.
If a 5 year old can make it, then I figure I can.

Gonna use organic cream though. Much sweeter taste.

[Fire Me Boy!]

Originally Posted by BucEyedPea

My next thing to try--making my own butter. I hear it's really easy.

If a 5 year old can make it, then I figure I can.



Gonna use organic cream though. Much sweeter taste.

Yeah, I've been thinking the same thing. Tough finding cream that's not ultra-pasteurized around here though.

[BucEyedPea]

Originally Posted by Fried Meat Ball!

Yeah, I've been thinking the same thing. Tough finding cream that's not ultra-pasteurized around here though.

Here's a lady who says to culture it first too. You don't have to but she claims it's superior.

http://www.thekitchn.com/how-to-make...-kitchn-194372

[Fire Me Boy!]

Originally Posted by BucEyedPea

Here's a lady who says to culture it first too. You don't have to but she claims it's superior.



http://www.thekitchn.com/how-to-make...-kitchn-194372

Cultured butter is better. I always figured to do that if/when I make butter.

I use regular sweet cream butter for most cooking, but on bread or anything where the butter will shine I use cultured. The flavor is significantly better. It has a great tang to it.

If you find it, grab some Plugra to give it a try.

[BucEyedPea]

Originally Posted by Fried Meat Ball!

Does anyone cook with ghee?

I generally have some around. It's super easy to make at home, has a very high smoke point, and tastes ****ing delicious. And it'll keep at room temp for 6 months or in the fridge for a year (not that it'll last that long).

I'm making a pound of it right now with some cultured butter, which should give it an even better flavor. I've never tried it that way before. Usually it's just the standard Land O'Lakes unsalted.

I've seen How-To-Do's for that since I was in college. Only because it was frequently in recipes I was reading. Seemed too complicated, so I never bothered. Seemed impossible to get all those particles out.

So I ditched those recipes. I'd be interested in tasting it tho'.

[BucEyedPea]

Originally Posted by LoneWolf

Not throwing something over a fire on Independence Day seems a little unAmerican.

I'm waiting to celebrate Bastille Day on the 14th of July. Ha!

[Fire Me Boy!]

Originally Posted by BucEyedPea

I've seen How-To-Do's for that since I was in college. Only because it was frequently in recipes I was reading. Seemed too complicated, so I never bothered. Seemed impossible to get all those particles out.



So I ditched those recipes. I'd be interested in tasting it tho'.

Oh, it's the easiest thing in the world, especially if you do it in the oven.

Put a pound of butter into a Dutch oven (light colored interior is best so you can see the color). Set oven to 250 and start looking in on it after an hour. You're looking for the bubbling to subside, which is the water boiling out. Then you're looking for the milk solids to brown. Once you're satisfied with the browning and water being gone, take it of the oven and let it cool awhile.

As for getting the particles out, strain it through a clean tea towel or coffee filter. No need to skim, no worry about bits falling into it. Very simple.

And the ghee will keep for 6 months if you don't refrigerate it.

[BucEyedPea]

Originally Posted by Fried Meat Ball!

Oh, it's the easiest thing in the world, especially if you do it in the oven.

Put a pound of butter into a Dutch oven (light colored interior is best so you can see the color). Set oven to 250 and start looking in on it after an hour. You're looking for the bubbling to subside, which is the water boiling out. Then you're looking for the milk solids to brown. Once you're satisfied with the browning and water being gone, take it of the oven and let it cool awhile.

As for getting the particles out, strain it through a clean tea towel or coffee filter. No need to skim, no worry about bits falling into it. Very simple.

And the ghee will keep for 6 months if you don't refrigerate it.

That's sounds easier than what I read. I was always leery of being able to get all particles out.

Can you refrigerate it too?

By the way oils can go bad too. They can get rancid if unused too long. I just had to throw a jar out with about a quarter remaining in it.

[Fire Me Boy!]

Originally Posted by BucEyedPea

That's sounds easier than what I read. I was always leery of being able to get all particles out.



Can you refrigerate it too?



By the way oils can go bad too. They can get rancid if unused too long. I just had to throw a jar out with about a quarter remaining in it.

Yes, in the fridge it'll keep for about a year. I like it out though - in the fridge it sets up pretty hard.

And 1 pound will only yield about 12 ounces, which in my house will get used in a month.

[Fire Me Boy!]

Originally Posted by BucEyedPea

That's sounds easier than what I read. I was always leery of being able to get all particles out.



Can you refrigerate it too?



By the way oils can go bad too. They can get rancid if unused too long. I just had to throw a jar out with about a quarter remaining in it.

I learned this method from Test Kitchen. Totally takes most of the work out, and in the gentle heat of the I've. There's a lot of room for error on timing. And straining it through the tea towel is the best way to strain I've found.

DO IT!!!