Iron Chef WAYCT - What Are You Cooking Today
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. . .it may not look like much but I either caught or cultivated everything in this bowl of salmon corn chowder - - chinook salmon wrestled out of the Columbia River, tomatoes, corn, potatoes, garlic, basil from my garden . . .
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Kids keep asking for pizza. This was a 24 hour cold fermentation. Two more in the fridge ready to go. 48-72 hours seems to be best.
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Half way through making the jam, I went to the shed to fetch the jam jars, to clean and sterilise, which I 100% knew were in there. Of course they weren't. Let's see whether leaving the syrupy jam a couple of days before putting into jars works or not......
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Not cooking, just getting ready for the freezer......
Whole Uruguayan Sirloin being prepped for sous viding.....
"OK face up to it - you're useless but generally pretty honest and straightforward . . . it's a rare combination of qualities that I have come to admire in you" - Geo 2011
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Damn, that looks good.
Also, thanks for sending me down the rabbit hole of buying Uruguayan beef online
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@northsouthdenimguy said in Iron Chef WAYCT - What Are You Cooking Today:
Also, thanks for sending me down the rabbit hole of buying Uruguayan beef online
My pleasure......
2) best of luck and do you think you will need to bring them up to full temp again for canning in a few days? Double boil (jars and jam in hot water to disinfect)?
