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[learnteach]

Dinner: Roasted Carrots and Garlic; Mushroom and Garlic in chicken stock soup. Ice cream for dessert.
2 bags of roasted veggies in the freezer.
3 jars of garlic pickled (salt brine)
1 jar of carrots (salt brine with ginger)
cured porkbelly moved to a water bath (for a day, will pull tomorrow for pellicle) (4 lbs, 2 pepper, 2 garlic)
brisket curing in salt/bayleaf/peppercorn
tritip curing in salt/garlic

BUY MORE SALT!
sterilize kitchen.

rain is good time to roast veggies in the kitchen.

next up: dry and pellicle the porkbelly; add salt to the beef; put other tritip into cure

plan for food for Crosston ball/students; thinking chickens, soups, perhaps some bread...pottage of greens.

Comments

Re: Carrots--

[marysdress.livejournal.com]

The kids already eat a lot of carrots, but that sounds like something I could try for variety. Was wondering if you used powdered or fresh. Thank you!

Re: Carrots--

[learnteach.livejournal.com]

Intermediate--crushed, from TJ's. Note that I'll also cut the carrots into disks, cut ginger into disks, put in a simple syrup, then saute the whole thing down (with onion slivers, for me) and serve it as a chinese dish.

Re: Carrots--

[marysdress.livejournal.com]

Will look and see if mine has it, although I almost always have fresh in the fridge. My default green beans is fresh stir friend, add garlic and grated ginger at the end and then throw some soy sauce (gluten free in my case) at the last minute on high heat to carmelize.

Never did it for carrots. Am not going to think about that...