What's cookin' boys?

[BBFarmer]

Got some brats and hot italian sausage for lunch today.

Boiling them up to temp then will sear them off on the griddle. Meanwhile, gotta toast them buns!

Time to head out to the griddle

All fixed up

Time to get started on that pie.

My youngest youngin was firing off questions left and right at me while my brain was working overtime trying to lattice. Messed up non stop. LOL oh the good times.

Moved on to brownin up some balls and simmerin' some good ole sauche'

Got everyone ready to go, the ole lady threw together a small side salad for everyone.

 

[PoTreeBoy]

BB, your second career could be restauranteur! Might drive you back to mechanicing, though.

 

[BBFarmer]

BB, your second career could be restauranteur! Might drive you back to mechanicing, though.

Yea, That world sounds way worse than mine lol.

That certain folk we keep around here that'll consume their entire meal, complain, and contribute to the demise of most businesses.

 

[RCW]

Yea, That world sounds way worse than mine lol.

That certain folk we keep around here that'll consume their entire meal, complain, and contribute to the demise of most businesses.

Times have changed over the years, but I seldom had customer complaints.

I often fed 1,000's of people/week over quite a few years.

You certainly have a gift......

 

[RCW]

Any starch works. Mother was a farm girl and used all purpose flour, I prefer cornstarch for a glossier and more transparent appearance.

Dan

@BBFarmer - - what Dan said is spot-on.

The Mrs. never pre-cooks any berries. Can take blueberries right of the bush and put them in a pie.

She uses tapioca, but flour, cornstarch, etc. all work.

I used to use cornstarch to thicken an Au Jou for whole roasted/sliced tenderloin dinners.

Made it a little less-runny but kept it clear so it didn't mask the sliced beef it was on. Just a little kept it looking good as it had a glossy finish.

Exactly like Dan said for a pie.

 

[BBFarmer]

Times have changed over the years, but I seldom had customer complaints.

I often fed 1,000's of people/week over quite a few years.

You certainly have a gift......

I bet you didn't. I never have issues out eating somewhere that involve/warrant complaining or asking to see a manager. Sometimes something may taste different than you prefer or whatever but it is what it is.

We've cooked long enough that its all my children know and honestly prefer our food over most restaurants anyways. So between that and feeding 5 out can literally be half of my weekly grocery bill. We've always been cookers. Yeas ago, the wife wanted to open a cottage kitchen, still talks about it often. But I don't do any social media (but OTT & watch youtube) and can no longer deal with the everyday general public.

I appreciate the compliment, but the way my mind is wired, recipes and repair procedures and the EXACT same thing LOL.

But other folks these days use options as strategic ways of playing the system and sometimes getting what they want for next to nothing. Eating an entire meal, then complaining/negotiating when the check comes. It has closed down many small eateries throughout the jackson area. And others who only open at certain times or only deal with certain clientele.

@BBFarmer - - what Dan said is spot-on.

The Mrs. never pre-cooks any berries. Can take blueberries right of the bush and put them in a pie.

She uses tapioca, but flour, cornstarch, etc. all work.

I used to use cornstarch to thicken an Au Jou for whole roasted/sliced tenderloin dinners.

Made it a little less-runny but kept it clear so it didn't mask the sliced beef it was on. Just a little kept it looking good as it had a glossy finish.

Exactly like Dan said for a pie.

I use all that. Flour, cornstarch, alittle lemon juice. I do use fresh berries that go in straight off the bush. usually 6 cups. But the consistency is never like i figured it should be. Way too loose and always runny.

So are y'all talking about just using tapioca startch or like the pudding mix LOL?

No wait, y'all are talking about this stuff.....

I'm gonna for sure try it like that next time.

 

[TheOldHokie]

I use all that. Flour, cornstarch, alittle lemon juice.

Lemon and lime juice rule!!

Dan

 

[RCW]

I bet you didn't. I never have issues out eating somewhere that involve/warrant complaining or asking to see a manager. Sometimes something may taste different than you prefer or whatever but it is what it is.

We've cooked long enough that its all my children know and honestly prefer our food over most restaurants anyways. So between that and feeding 5 out can literally be half of my weekly grocery bill. We've always been cookers. Yeas ago, the wife wanted to open a cottage kitchen, still talks about it often. But I don't do any social media (but OTT & watch youtube) and can no longer deal with the everyday general public.

I appreciate the compliment, but the way my mind is wired, recipes and repair procedures and the EXACT same thing LOL.

But other folks these days use options as strategic ways of playing the system and sometimes getting what they want for next to nothing. Eating an entire meal, then complaining/negotiating when the check comes. It has closed down many small eateries throughout the jackson area. And others who only open at certain times or only deal with certain clientele.


I use all that. Flour, cornstarch, alittle lemon juice. I do use fresh berries that go in straight off the bush. usually 6 cups. But the consistency is never like i figured it should be. Way too loose and always runny.

So are y'all talking about just using tapioca startch or like the pudding mix LOL?

No wait, y'all are talking about this stuff.....
View attachment 159087

I'm gonna for sure try it like that next time.

Yep, Minute Tapioca is the “brand” and can be pricey if you use it a lot. I think it’s $4-5 for a small box.

She typically buys plain old “granulated tapioca” from one of the local Amish stores. Much cheaper and works just as well as it's the same stuff.

Just to be clear, she just adds the tapioca to the sugar, etc. and doesn’t cook berries at all. She doesn’t use tapioca for apple pies. Actually adds a little apple cider or juice if they look like they need it.

These are frozen blueberries from a local person set to into crusts. She does the same for fresh. No difference.

 

[Magicman]

Just a simple country lunch. Saute squash, skillet taters, boiled okra, a bit of meat and yellow cornbread.

 

[BBFarmer]

Yep, Minute Tapioca is the “brand” and can be pricey if you use it a lot. I think it’s $4-5 for a small box.

She typically buys plain old “granulated tapioca” from one of the local Amish stores. Much cheaper and works just as well as it's the same stuff.

View attachment 159089

Just to be clear, she just adds the tapioca to the sugar, etc. and doesn’t cook berries at all. She doesn’t use tapioca for apple pies. Actually adds a little apple cider or juice if they look like they need it.

These are frozen blueberries from a local person set to into crusts. She does the same for fresh. No difference.

View attachment 159097

I really appreciate the awesome advice. I'm 100% trying that next pie.

Sunday's pie was probably my 8th or 9th blueberry pie and i've probably done it differently each time. I noticed frozen berries wouldn't come out as runny but still wouldn't be where it was supposed to.

Last year the youngest wanted an all blueberry cake. I was trying to figure out how to make an actual blueberry icing. Ended up cooking down a couple cups in a pot like I was making a dang cranberry sauce. But it worked out perfectly other than the power going out and my cake almost melting lol.

So a couple pies back, i decided to make a filling that way. Consistency was actually perfect. Taste was right where it needed to be. But I wasn't thinking at this point. I had made a "sauce" that was about to have to go bake into the oven for 45ish minutes.

I knew immediately upon cutting into it I had messed up. The resistance that was felt when cutting through the filling only confirmed we were in for an interesting treat. The filling was so firm a piece that was cut looked like it was from a frozen pie. Would've made a perfect single piece pic or a display for a menu. Then the filling had this weird tacky mouth feel that would stick to the roof of your mouth. Wasn't pleasing lol.

 

[Sidekick]

First pickling cukes. Small crock of dills and jar of refrigerator pickles. The planters jar was what my mom always used for pickles and we always make the first Small crock in it.

 

[RCW]

Last year the youngest wanted an all blueberry cake. I was trying to figure out how to make an actual blueberry icing. Ended up cooking down a couple cups in a pot like I was making a dang cranberry sauce. But it worked out perfectly other than the power going out and my cake almost melting lol.

As I've said before, I'm not good at the sweet stuff at all.

Just wasn't something I had to do.

Only way to make BB icing is cooking down BB........I would have done the same.

 

[RCW]

First pickling cukes. Small crock of dills and jar of refrigerator pickles. The planters jar was what my mom always used for pickles and we always make the first Small crock in it.
View attachment 159171 View attachment 159172

Those look great.

The "Ship has Sailed" for my desire to pickle cherry and jalapeno peppers. I used to eat them often with breakfast. Can't do that anymore.....

Couldn't perfect it at home with peppers from the garden.

Might look for some suggestions on pickles someday.

 

[Sidekick]

Zucchini, corn, and extra sharp dry cheddar fritters for lunch today. Made with fresh ground hard red wheat.

 

[RCW]

Zucchini, corn, and extra sharp dry cheddar fritters for lunch today. Made with fresh ground hard red wheat.
View attachment 159315

Oh my - - that looks great.

 

[Magicman]

Jist ah 'nother simple country lunch:

Crowder peas e/w squash relish, rice with wild turkey breast medallions & gravy, and fried squash.

Platter of diced, buttermilk & rolled in cornmeal and deep fried Squash. It's good y'all.

 

[RCW]

Jist ah 'nother simple country lunch:

View attachment 159319
Crowder peas e/w squash relish, rice with wild turkey breast medallions & gravy, and fried squash.

View attachment 159320
Platter of diced, buttermilk & rolled in cornmeal and deep fried Squash. It's good y'all.

Oh my - - that looks great also.

 

[TheOldHokie]

Oh my - - that looks great also.

Kwik Kountry Keto

Broiled Petite Filet Mignon
Broiled Parmesan Garlic Zuchinni​

One small cast iron broiler pan and 15 minutes

Dan

 

[BBFarmer]

Zucchini, corn, and extra sharp dry cheddar fritters for lunch today. Made with fresh ground hard red wheat.
View attachment 159315

Jist ah 'nother simple country lunch:

View attachment 159319
Crowder peas e/w squash relish, rice with wild turkey breast medallions & gravy, and fried squash.

View attachment 159320
Platter of diced, buttermilk & rolled in cornmeal and deep fried Squash. It's good y'all.

Kwik Kountry Keto

Broiled Petite Filet Mignon
Broiled Parmesan Garlic Zuchinni​

View attachment 159321

One small cast iron broiler pan and 15 minutes

Dan

Aint even the weekend yet and already y'all are doin' it big!

I would appreciate one of everything from each of y'alls plates LOL.

 

[Sidekick]

Those look great.

The "Ship has Sailed" for my desire to pickle cherry and jalapeno peppers. I used to eat them often with breakfast. Can't do that anymore.....

Couldn't perfect it at home with peppers from the garden.

Might look for some suggestions on pickles someday.

I have had good luck just using the Brine from our Ball Blue Book for cukes. After they ferment, we put them in sealed gallon jars in the fridge and they last till next spring. For Nadapenos and Jalapeños I have an old recipe from a canning book that doesn't meet current standards, but they haven't killed us yet. Found more cukes today and started a bigger 2 1/2 gallon crock.