Food

[Henry Krinkle]

It was Mrs. K's brthday weekend. We had a very small and properly distance party and her request was for a hotdog bar. I smoked the hotdogs with whiskey barrel oak for 90 minutes. The hotdogs were made by some friends.



Diner style chilli and mac and cheese, both smoked over white oak, the chilli for four hours and the mac and cheese for about an hour. Antiguan style corn.



Sourdough hotdog buns.



The fixin's include homemade zucchini kraut, fried proscuitto, bbq corn chips, onions, pickles, etc.

[Henry Krinkle]

Mrs K's Birthday dinner #2

Baseball sirloin, from the same friends the hotdogs came from, blue cheese wedge salad and a loaf of Hutterite bread truned into garlic bread.



The sirloin was seared on the cast iron flat top over a wood fire and flamed with brandy

[skywatch]

It's harvest time in the back yard. This year we managed to keep some apricots away from the squirrels. I'm trying a new method. Usually, the evil fuzzy-tailed rats start breaking open the green apricots, weeks before they are ripe, in order to crack the pit and eat the little almond inside. (They seem immune to the cyanide.) This year I am putting all the fallen green fruit on the fence for them, and also putting the pits on the fence after I split them for drying. I'm hoping to fatten them up on pre-pitted fruit and a nice table-setting so they leave some for us. So far, this is the third bucket-load, size of small apples. Good start.

[Dan R]

This is called smokeless smoked brisket. The brisket is brined and then cooked in a sous vide. You use herbs/spices/sauces to get the smoked flavor. It takes about three days to get to the table what with brining time and one day in the sous vide, but your actual interaction is less than two hours. This is about 3 pounds of brisket.

Here it is prior to going into the oven to bake the bark:



Here it is after slicing:


Cheers!

Dan

[Henry Krinkle]

How do you get the "smoke ring"? A bit of pink salt?

[Henry Krinkle]

Mrs. K's Birthday Supper, final round. I make proper linguine clams now and Mrs. K likes that dish an awul lot too, but the first meal I ever cooked for her was 1980's style fettucine with clam sauce. Straight off the back of the Catelli box. Possibly because of that, she has a soft spot for it. It's been refined but at it's heart it's still the same clam sauce Peter Bateman probably served to his "guests".

[Raza]

Mrs. K's Birthday Supper, final round. I make proper linguine clams now and Mrs. K likes that dish an awul lot too, but the first meal I ever cooked for her was 1980's style fettucine with clam sauce. Straight off the back of the Catelli box. Possibly because of that, she has a soft spot for it. It's been refined but at it's heart it's still the same clam sauce Peter Bateman probably served to his "guests".

That looks so delicious I literally gasped.

[Dan R]

How do you get the "smoke ring"? A bit of pink salt?

Bingo! Mixed into the brine and then for no more than a couple of hours.

[Henry Krinkle]

We haven't done many of our regular sunday dinners since the apocalypse, but I think this qualifies.









The first drift of spinach was threatening to bolt so this is spinach stuffed pork, cpinach and corn fried polenta and a garden salad with champagne vinaigrette.



A good Okanagan rosé go with.

[skywatch]

I did not take photos because we were enjoying life rather than documenting it. After spending most of the week harvesting apricots as they ripened (and chasing away squirrels, or feeding them apricot seeds as I cleaned the fruit - because that's the part they want) we also found ourselves with the first tomatoes of the season. Tonight we had our first Caprese salad of the season, with black Siberian and early girl tomatoes with mozzarella cheese, homegrown fresh basil, EV olive oil and balsamico essencia. Yesterday I made pizza from scratch, so leftover pizza to fill in the gaps. Too relaxed to take pictures, sorry.