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Old 4 Weeks Ago   #5206
Worth1
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Quote:
Originally Posted by whistech View Post
Worth, have you started your bacon curing yet? I'm looking forward to seeing a finished picture.
Heck no I bought two more slabs yesterday.
Going to take a nap and start them.
One will remain fresh.
It has been one busy week.
I took off Monday because I was sick.
I never take off for sick and I got paid for it.
My boss is a good person.
Then did a job that had 80 hours bid on it in two days.
I had the bacon & egg extravaganza this morning with homemade bacon I couldn't wait for Christmas.
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Old 4 Weeks Ago   #5207
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I made curry noodles last night with leftover chicken and potatoes. The gravy came out awesome. I had to add 2 tbs of chili paste to get the spice right.
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Old 4 Weeks Ago   #5208
Worth1
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Looks good ragun.
I had Lima beans and homemade bacon in it.

For the pork belly I decided to make Pancetta with some.
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Old 4 Weeks Ago   #5209
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About 20 pounds of good stuff.
Pancetta on the bottom.
There is a reason I rolled it now not later.
If I do this right and all comes out well I will be able to eat it raw.
Perfect time of the year to do this to hang and dry.
Used insta cure #2 on all of it.

Worth
IMG_20171217_19285.jpg

IMG_20171217_34986.jpg
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Last edited by Worth1; 4 Weeks Ago at 06:31 PM.
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Old 4 Weeks Ago   #5210
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For what it's worth the hog fat is coming along nicely.
This morning everything got a good flipping.
Worth
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Old 4 Weeks Ago   #5211
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Is it in the fridge curing or did you hang them?
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Old 4 Weeks Ago   #5212
Worth1
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In the fridge for now.
Worth
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Old 4 Weeks Ago   #5213
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We made chicken pot pie today. I didn't have any heavy cream and a trip to town + shopping takes at least an hour when it isn't crazy shoppers season. So we substituted with alfredo sauce. It turned out "can't stop eating it" good.

It was also my first attempt at making pie crust and it was flakey. Sometimes it's good to give yourself a pat on the back. The recipe was simple. 1-1/3 cups of flour, a few shakes of salt, 1 stick of real butter, and up to 1/4 cup cold water.
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Old 4 Weeks Ago   #5214
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That sounds good Robert, I bet that sauce made a big difference and also creamy.

I cooked an early Xmas gift. Can you believe someone gave me a boneless, cornbread stuffed chicken all seasoned and ready to cook? It's from http://www.hebertsmeats.com/ and it tasted pretty good too.

I made a pot of smothered greenbeans and potatoes with onions and smoked sausage.
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Old 4 Weeks Ago   #5215
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Rajun that looks great.
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Old 4 Weeks Ago   #5216
Worth1
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Salt my neighbor lady bought a pumpkin pie from Walmart one year.
The crust was like eating a slate shingle it was so thick dense and hard.
Never in my life have I ever had anything like it before or after.

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Old 4 Weeks Ago   #5217
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Worth, I learned a lot about pie crust this past Thanksgiving. Jan got our grandchildren to help make the dough. They overworked it BIG time. The pie tasted wonderful, but you couldn't cut the crust with a hammer and chisel.
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Old 4 Weeks Ago   #5218
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I must say I've had a lot of pie crusts from great to bad and awful. I still love the traditional crust made with butter or lard, or even better, duck fat. But only treated to that rarely. I'm sure I would die (happy! but fast) if I ate that on a regular basis.
The first recipes I tried for making crust with olive oil were awful. Totally tough. You would live without crust before eating that. Only after many experiments and a side detour involving a Russian chef who shared her piroshki dough recipe, I came up with an olive oil pastry that works. It is the closest thing to a flaky pastry made with saturated fats. Very easy to make too.

Combine 1/2 cup of milk with 1/2 cup of hot water and a teaspoon of sugar.
Add 1 tsp of yeast and give it five minutes.
Stir in a cup of olive oil (not evoo unless you want the taste) and a tsp of salt, then stir in 4 cups of flour. Makes a ball of dough that's easy to handle.
Let it rest for 1/2 to 1 hour for the yeast to proof.
Roll out and use as crust in any recipe.

Like any dough you want to minimize handling for absolute best results, and whatever you make with the rolled scraps will be a bit less primo, unless you can rest it long enough for the yeast to make new bubbles in there.

I add some tumeric and/or curry powder to that recipe for my Jamaican patties. Loved and requested by my friends.
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Old 4 Weeks Ago   #5219
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willing to share the Jamaican patty recipe, bower?

Rajun, we have had mirliton casserole twice now between thanksgiving and Christmas meals. the first time the lady who brought subbed in Andouille sausage for the shrimp the recipe called for. we had the shrimp in the mirliton casserole last wkend. I like the sausage better. She grew up in New Orleans. Someone asked her why she left. She said, "I survived Katrina."

We're having Southern Smothered Chicken tonight with carrots, steamed cabbage, and broccoli.

I think I've turned into a bakery with the baking we've done this season.... Mama is tired!
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Old 4 Weeks Ago   #5220
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Jamaican patty filling gleaned from internet search:

In a large pan or pot
2 tbsp oil, small onion chopped
1 teaspoon each of:
curry powder
allspice
thyme
black pepper
salt
plus 1/2 tsp cayenne pepper and chopped hot peppers to taste (sub for scotch bonnet 1/2 tsp)

Saute with 1 lb ground beef until cooked
Add 1/2 cup breadcrumbs and 1/2 cup stock and simmer until dry (about 10 minutes).

I have never had Scotch Bonnet but substituted various hot peppers on hand plus the cayenne powder and loved the results. The real secret of the authentic Jamaican Patty taste is the combo of curry, allspice and thyme. Wierd and wonderful. Regardless of pepper changes people recognize the Jamaican taste, and the pastry has also been rated better than real JP's sold esewhere. Gotta trust your tasters.
I should say I have tried to double this recipe and it didn't come out right.
A real chef knows how to tweak a recipe when you double up, I don't.
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