So, what's for dinner tonight???

a reply to: BlueJacket

Oh, and if you're going to go wet, put a couple bay leaves in the brine.

Also, see my edits from what you quoted.

Oh, and another thing you can do, if you don't have Prague #1, or #2, is use Morton Tender Quick. This will be a wet cure, and just follow the directions on the package (exactly). Use the bay leaves as noted above.

Just make sure if you use the Morton's you really rinse it off good before finishing because it will be salty if you don't. Then after you rinse it, let it sit, uncovered, to form a "pelicle" skin. (might have to do this in the fridge if you have flies.)

Note - The "pelicle" will look wet, but it will be dry to the touch. It's like a vacuum pack seal on the meat.

originally posted by: Flyingclaydisk
Oh, and another thing you can do, if you don't have Prague #1, or #2, is use Morton Tender Quick. This will be a wet cure, and just follow the directions on the package (exactly). Use the bay leaves as noted above.

Just make sure if you use the Morton's you really rinse it off good before finishing because it will be salty if you don't. Then after you rinse it, let it sit, uncovered, to form a "pelicle" skin. (might have to do this in the fridge if you have flies.)

my family and I really apprecate your advice..I will let you know where we are some time in November.

We just opened a 100 day ferment of green plums. Made a gallon of "Meisel cheong" sp the traditional base for Korean Bulgogi sauce

a reply to: BlueJacket

Do you ferment Kimchi too?

Some of the fermented Korean foods are off the hook good!! Bulgogi is high on the list!

I make my own fermented Kimchi, and it's awesome!! I don't do it in the ground though.

a reply to: BlueJacket

I was up in Inchon once and went to this family's house for dinner. They served Bulgogi and the real deal fermented Kimchi from an earthen pot with this incredible broth. I thought I died and went to heaven! It was awesome!!

a reply to: Flyingclaydisk

Yes, we do quite a bit of Kim Chi, and various other lacto ferments. We make fruit "sodas" for the kids using lactic acid ferments, my wife is the real fermenting genius...

originally posted by: Flyingclaydisk
a reply to: BlueJacket

I was up in Inchon once and went to this family's house for dinner. They served Bulgogi and the real deal fermented Kimchi from an earthen pot with this incredible broth. I thought I died and went to heaven! It was awesome!!

I started buying my wife earthen vessels maybe 10 years ago. Back when we still had our farm...man, ate like an Asian king.

Even found some highcheat tolerant french cooking vessels, as well as soapstone.

Asian fermenting, is arguably the broadest

originally posted by: Flyingclaydisk
So, what's for dinner tonight?????

Now just morning coffee, but when i get hungry, then some really poor man's Italian stew. I got a bag of meatballs in the fridge, i will cut them in half and fry. While they are frying, i boil some short spaghetti. Pour out the excess water, add 2 cans of crushed tomatoes, the meatballs, some salt and a super dose of garlic.

So obviously, not much to brag around with. You would do a better job with this one too. You would use higher quality meat, and more spices than just salt and garlic powder.

a reply to: Finspiracy

sounds like a bachelors dream!

a reply to: Flyingclaydisk A man of many talents.

a reply to: Floridadreamin

Yes, but sadly, just wake up one morning and see how long it takes to get all the bones pointed in the same direction and working together.

There's a price.

a reply to: Finspiracy

And it sounds delicious!

originally posted by: Flyingclaydisk
a reply to: BlueJacket

Do you ferment Kimchi too?

Some of the fermented Korean foods are off the hook good!! Bulgogi is high on the list!

I make my own fermented Kimchi, and it's awesome!! I don't do it in the ground though.

Winter kimchi is the best!!
I've made bulgogi so many time I've lost count. Yes it's sooo good it'll make a grown man cry.
If I want my family home in a hurry I just call them
A little tip make sure you are using Korean garlic (five clove) Music garlic is very close.

originally posted by: Flyingclaydisk
a reply to: mysterioustranger

Now that is a fine dinner right there!!!

Love a good Polish meal!

Missing was stuffed cabbage, city chicken (Love City Chicken!), angel wings.

FCD? Weren't you around Delray back in the day here? I'm often mistaken...but Dearborn Brand Sausage and Kowalski Meats are still right here...

a reply to: mysterioustranger

Isn't Delray right by Great Lakes Steel? If so, then yes. There used to be an area near there which was referred to as "Pole Town" I believe referring to the Polish community there. Dearborn and Kowalski in particular are awesome meat packers, but there used to also be quite a few independent deli's and shops who made their own Polish sausages, and boy were they GOOD!! They also made all sorts of other stuff too, like pirogi's and these stuffed cabbage things they called 'gwumpki's' (or something like that, I'm sure I spelled it wrong). There was also a bakery down around this same area which made the best donuts ever tasted by mankind! And then there were the paczki's, can't forget about them!

This was eons ago though, so it's probably way different now. I just remember the strong contrast, the area looked like the apocalypse and the sulfur smell from Great Lakes and dark clouds, but then there was all this awesome food. You didn't want to be in that neck of the woods after the sun went down though.

originally posted by: Floridadreamin
How the heck did you learn how to cook that? Sounds....inneresting.

Today, we have the internet and YouTube. Almost anything you want to cook has recipes and how-to videos online now. We cook all kinds of stuff even though we were both raised typical middle American.

We made green pozole this past Sunday. I'll be munching on the leftovers all week for lunch.

Nothin special. We just tossed chicken boobs, salsa and a buncha spices in the slow cooker. Gonna shred the chicken and add corn and black beans and pour over rice, or maybe wrap them instead. Not sure.

Gumbo with catfish and smoked raccoon.

a reply to: Flyingclaydisk

Great Lakes was torn down...both steel plants were..McClouth and Great Lakes.

Delray has the new Windsor/Detroit bridge going in, homes gone...

Times change! Peace my friend...

a reply to: mysterioustranger

They can tear Great Lakes down, but they can never tear down American production! Great Lakes produced all of GM's steel. They can buy it from Asia now, but Great Lakes was a powerhouse for the SE Michigan economy for 50 years!

There was Fisher body, and the Great Lakes rolling mills for flat stock. Sad to see all that gone.

I can remember looking out my Dad's window, out over Fisher as they made the car frames. (he was the VP of engineering there). They would fire-form those car frames using pure oxygen. Nobody ever saw that stuff, it' was all secret.

I could tell so many stories about Great Lakes (because I came back to work there in the mid-'80's.)

Any time you want to know about the old days in Detroit, I can tell you. It was a strange age.