well, first you do this:
then you eat it in the woods 
or i guess you could just go buy some bacon jerky
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Ok so this is homemade burrata.
Not very appetizing, I know. The one in the lower left has a different kind of outer mozzarella, thus the yellow tint.
These would cost about $30 in the grocery store for the lot. Homemade is probably under $10.
Simple to make. So yum. I will post more about this when I can.
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I havenât made moz in a couple of years, I really need a new ph meter and a thermapen. Maybe Iâll do that here soon, getting the right stretch is so satisfying.
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This is a favorite side dish of late in the house.
6 cups shredded red cabbage
6 tablespoons brown sugar
6 tablespoons vinegar
put in a skillet with just enough water to cover the bottom on medium heat.
add in the sugar and vinegar, cover and stir every now and then till tender.
mmmm.
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Ok another frikken steak but I bought four the other day when I posted. But this is the homemade burrata.
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i talk a big game, but that looks totally boss.
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⊠are you eating a piece of homemade cheese that is bigger than your steak⊠for dinner?
Impressive!
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You forgot roasted and glazed, which is the yummiest!
What about creamy carrot ginger squash soup?
They are both divine!
CorrectâŠYUM!!!
just had some fresh chanterelles the other nightâŠsooooo good.
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Is that a balsamic reduction over the tomatoes?
with all those lovely tomatoes, it seems like a total win. they go so well together.
last night i roasted a game hen for dinner with 8 halved onions. god i love roasted onions.
all day today iâve been making soup stock out of the bones in the pressure cooker.
tomorrow is soup.
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heheh yeah. We had to finish the steak. Some nights we just eat caprese only. Totally addicted to it.
yep, good eye. I will take pics of the mozz making process sometime soon and post up a how-to. Itâs not hard.
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The most annoying part is when you get milk that claims to be homogenized bit is really ultrahomogenized. Ironically organic milk is some of the worst to set. (Due to heat and mechanical processing)
Cheese making ftw!
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Cheese eating ftw!
Fixed.
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Bless you my child.
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Carrot Souffle is already a thing:
Could put it in a crust if you wanted to make it a pie.
This recipe is good; I like it because it keeps the natural sweetness of the carrots instead of overpowering them with sugar and butter. But, there are more truly Southern versions of this recipe with more sugar and butter.
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Late April to early May is morel hunting season in northern Indiana where my dad lives. Free morels to anyone who makes the trip (bring your mud boots!). Bringing bacon snacks for my dad would result in the offer of many fine liqueurs, including single malt.
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Donât forget the .gif thread!
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Yes, yes you will.
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I make a version every Thanksgiving known as âDanish sweet and sour red cabbageâ which is similar to this.
The vinegar is red wine vinegar, and butter is also added. Low simmer for 3 hours, uncovered or partially uncovered. I find that the smell is awful for the first two hours, then scrumptious.
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Bookmarked
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