The wife and I are doing the Weight Watchers program so I’m eating quite a bit differently that I did in the past. This was cooked inside on the stove top, but thought I’d share it anyway. (As it was delicious!)
cooking spray (I used some Red Pepper infused OO spray)
1 medium Golden Potato, Diced into approximately ½” pieces
½ cup onion, chopped
1 medium poblano chile, seeded and diced. (Mine was small so I added some Bell Pepper I had left over)
1 cup corn
1 cup black beans, drained
1 cup zucchini, Diced into approximately ½” pieces (I used a Mexican Squash)
1 tsp cumin (I used ½ tsp of Fajita seasoning and ½ tsp of cummin)
1 pinch salt, or to taste
½ cup, green variety (I used 2 Tbsp of the Hatch Chile and 4 tbsp of Herdez salsa verde - plus extra for garnish)
4 large eggs
2 Tbsp fresh chopped cilantro (for garnish)
Here a pic of most of the ingredients I used.
I started out by dicing up the potato and putting it in a slightly sprayed Non-Stick skillet to start cooking.
Once it started to brown, I put the onion, poblano and bell peppers.
Once it started to sweat, I added the black beans, corn, squash and seasoning. I let this cook for approximately 6 to 7 minutes.
After that I stirred in the Hatch chilies and Salsa Verde and let that cook another minute.
I then made 4 depressions in the mixture and crack the eggs in them.
I covered the skillet to help the tops of the eggs cook.
And afterwards I plated it up with some wheat toast.
As I said, this was delicious and except for the toast, it was zero points for the Purple Program we’re on!
I’ve been using these basic whetstones that I purchased a few years ago. I believe both stones ran me under $55.00.
They work fairly well, but are a little on the small side, so I’ve been wanting to upgrade. I had a mess of Amazon gift cards so I looked to see what I could get. The first thing I purchased for my kit was a pet food mat that will serve as my work station. If I want to sharpen in the house, I need something to contain any water or slurry from making its way onto the countertop. This is a 24” x 16” silicone mat with a ½” lip and little raised nubs to keep things from sliding around.
Next were the stones and a holder. The Suehiro brand of whetstones seemed to have excellent reviews on both Amazon and Youtube so they are what I purchased for most of them. From left to right they are a Suehiro Cerax 320 grit, Suehiro Cerax 1000 grit, Atoma Diamond 140 coarse flattening stone, Suehiro Rika 5000 and a Kiyayama 8000 grit finishing stone.
This picture shows the stone holder in the middle.
Here’s a size comparison shot between the old stones and the new stones.
Here’s a close up picture of the Kitayama 8000 stone.
Here’s a picture of my soaking pond with the mat rolled up next to it.
And finally all the stones and the holder in the container.
I just sharpened most of my knives on the old stones. I’m now going to try sharping one on the new stones to see if there is any difference. I’ll let you all know what I find out.
I been wanting to do this for a long time but didn’t have a proper equipment or the correct weather conditions. I recently bought an A-MAZE-N smoking tube.
It was expected to get down to 41 degrees (fairly cool nights for Southern California) and it was only 67 during the day so I decided to give this a try. Around 4:00 PM I started by cooling the kamado down by placing 5 pieces of Blue Ice in it.
Around 8:30 it reached 50 degrees outside, so I started up the A-MAZE-N smoking tube in my gasser so as not to heat up the kamado.
Once it ignited, I let it burn for a few minutes
before blowing out the flame.
I let it smoke while I went in and prepared the cheese. I had purchased 2 lbs. of Gouda, Colby Jack and Sharp Cheddar at Costco.
I took them out of their wrappers.
I cut them up into smaller sizes so they could absorb more smoke and placed them on a wire rack.
I then placed the A-MAZE-N smoking tube in the bottom of my kamado. I next put in both of my ceramic heat deflectors, then the grill grates and then the rack of cheese. (You can see some of the smoke coming up around the deflectors)
I closed the lid and observed a small amount of smoke coming out the top vent.
An hour later it looked like this.
After two hours in the smoke I opened the lid. WOW!
I brought the rack in the house where I could see a subtle change in the cheese color.
I vacuum packed them all and placed them in the fridge to age and mellow for 3 weeks.
This morning I when out to see how much of the pellets were left in the A-MAZE-N smoking tube. It looks like approximately 1/3 was left unburnt. I’m thinking it could’ve gone at least another hour.
I can’t wait to try them but will wait to let time do its thing on them first.