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Owly

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Owly last won the day on October 11 2019

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  1. Owly

    Re intro

    I suspected someone would say that or suggest it independently.... that comment was to "cut them off at the pass", or beat them to the draw so to speak.
  2. I have long loved the taste I could get by throwing green willow or maple leaves on the coals. I discovered this over 40 years ago when I was young and in love... the GF and I would go hiking and on the way grab a couple of Tbones.... a book of matches from some business........ they gave them away back then, and forget everything else Remember those days? In heat would be a better description I think. We would start a small fire up in the Bitteroots, and weave a grill from creek bottom willows, throw the steaks on and cook them to a beautiful medium rare....never missed salt a
  3. I'm into another fasting season. I'm at the 6 day mark, currently breaking my fast. I began last Monday, had one meal after 2.5 days (listen to your body), and resumed water fasting breaking this AM the following Sunday. Working to improve my break-fast methods, I decided hummus would be a good thing for the purpose. I never have had any use for hummus, but I set out to make an EXCITING HUMMUS....Is that possible?? As it turns out it very much is. Looking through my dry goods pantry, I found some black beans and green lentils.....I also had Garbanzos, Pintos, Whites, and
  4. Owly

    Re intro

    Please accept my apologies......... I've been absent for awhile and have not responded to messages and threads..... NO, not in prison, or the hospital, etc. The men in white coats didn't show up at my door and haul me off kicking and screaming in a strait jacket.
  5. I've long been a fan of catalytic propane heaters... 100% efficient, humidifying, and no chimney. Being radiant it is like sitting in front of a fire. DON'T TRY THIS AT HOME I recently "built" a vertical grill from a Buddy heater. I stripped everything off the heater so all that remained was the burner unit, made a suitable counter top stand to place it at the proper elevation (turned sideways), and tapped into household propane lines.... Note that natural gas conversion would be easy... just drill out the orifice a size at a time until it works. I don't live an
  6. Sorry.... I've been absent for awhile, occupied with other things. My approach is to re-sous vide. If it's not taken out of the bag (foodsaver), I don't notice any deterioration in flavor or texture for a significant amount of time. Note that I've been doing ground beer patties 1/3 lb, putting them in a stack in a nice 3" dia stainless canister with a lid that seals well. They are separated by wax paper. It holds 3 patties. I sous vide them at 130F, and then give them a light sear. As I'm single, I only eat one. The other two are covered in liquid and covered again
  7. I do a lot of dehydrator stuff. Some of which is meat smoke in my kamado , others complete backpacking meals, fruits, leathers, crackers, etc. My LEM dehydrator gets a lot of use especially this time of year. The other day I had about 8 Granny Smith apples, and decided to dehydrate them as they were getting a bit old. I did this in two stages. Sliced and peeled them and rolled them in a mixture of citric acid and sugar, and dehydrated them to the tough stage. I then removed them from the rack and put them in the blender with 1 can of frozen concentrate apple juice and blended them
  8. A few years back I perfected the apple pie to the point where people lick their plates, and pies vanish before your astonished eyes..............The trick is extremely simple. Make the pie normally in every way but one. Take half a can of frozen concentrate apple juice / cider........ full strength, add a cup of sugar and reduce it in a pan as if you were making candy.......I put a generous shake of cayenne in for a bit of spicy bite... like applesauce with red hots..... I haven't had a candy thermometer for years... since I broke the last one. It is a very scary process, as you are mak
  9. Being single, I inevitably have to make larger portions than I want at one time. I have a source that supplies me with racks of beef prime ribs. I usually smoke cook them in the kamado after sous vide, putting them in the kamado frozen. The idea is to get a good smoke crust without continuing the cooking internally. Done correctly I end up with most of the meat medium rare or therabouts. These ribs are trimmed from prime rib by a caterer friend.... he saves money by buying ribs in. I end up reheating, and have tried various methods. Today I found the answer finally..... I bought a E
  10. I've not been as successful as I'd hoped, and I moved on to other projects. Your statement about pictures is what is known as "California Rules"..... "If it isn't on film, it didn't happen"............. H.W.
  11. I'm constantly frustrated by trying to keep bagged salad greens from going off. I've tried various strategies, and none I've found really stretches the life as long as I need..... Being single, I buy mixed greens, the only practical solution for me. Unfortunately a good percentage of the time, there is enough moisture that the greens are ready go melt in a few days. The other day I looked for some arugula, and the only packages I found were not fresh enough, and the grocery store is 50 miles away... the nearer one 20 miles has only garbage most of the time... and overpriced at that.
  12. I tried a rather radical experiment yesterday....... and it was a success (mostly). I made up a small batch of yeast dough dinner rolls, placing each one in a 1/2 pint wide mouth jar. I used my LEM food dehydrator as a proofer...... The broad range of temps makes it a real asset for this sort of thing. The lowest market temp is 90F... and it goes lower, though I have no idea why you would use temp much lower than that. The highest being 150F......One of these days I will get one of the high tech convection oven combos that serve as a dehydrator, a convection oven and an air fryer.
  13. I've taken this a bit further, these days I'm embedding chunks of this and that.... pieces of Wallawalla sweet onions, pieces of cheddar cheese... and other varieties, pieces of bacon, sausage, ham..... Whatever strikes my fancy. I have a weakness for hollandaise sauce, but it's also good with other things such as ordinary salsa or pico de gallo, or a spicy cheese sauce. I also sometimes tip the souffle out of the jars, sprinkle it with grated cheese and put it under the broiler. I get my best results sous vide, at 180 for an hour, it's tender and filled with air, and doesn't fall like an
  14. Apple cider vinegar is all the rage these days............ Personally I find it boring. Braggs for example has the single advantage of having a live culture.... though I'm not so sure acetobacter can be classed as a probiotic. However an apple cider vinegar can be made using kombucha as a starter, which will have a broad array of microbes in it, and due to the gluconobacter, it has a distinctly more complex flavor. This presents some challenges, as alcohol is a preservative, and ultimately will kill most of the other microbes. My approach has been to ferment for a few days using wine
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