OT Foodie Thread

are those lox? what a beautiful deep red if they are

 

Gravlax. Lox is brined and smoked, gravlax brined with dill and brandy but not smoked.

There are NBA players younger than my sourdough culture.

 

Chillin' in FL. Filet; Cobb Salad; Glass of Wine; Beach. Quarantine not so bad.

 

THAT'S A NICE FILET FOR YOUR WIFE, WHAT ARE YOU EATING?

 

and you thought that was a filet....

 

I miss Mrs. Neusihin's dill pickles so bad that it hurts. Now, the closest that I can find to buy is Bubbie's and they just aren't that close.

 

Leftover chicken wings. *sigh*

 

Yes! That cloudy brine was dead giveaway!

 

Yes, indeed. Clear brine means chemical processing, not fermentation. No matter how much I strain and skim the brine from fermented pickles is always cloudy.

 

The only pickles I've ever made are pickled string beans and they were delicious. It took me a long time to figure out how to do it right. My buddy who first turned me on to the recipe tripped me up by telling me the incorrect process. Once I figured it out, fantastic.
There are two other pickles I really want:

1. Dill pickles similar to Mrs. Neusihin's;
2. Those dark green pepperoncinis that Mezzetta used to carry.

 

I'm looking for the best potato salad recipe on the planet. Anyone have a treasure they wouldn't mind sharing here? If you'd rather e-mail, I can be reached at:

atlblazerman@gmail.com

Thanks!

 

Ever tried these? They're remarkable!

 

Miniature New York cheesecakes.

 

The best I've ever had was made with baby Irish red potatoes with the skins intact...other than that I don't remember the recipe....spices, etc

 

something like this

 

Well, that looks wonderful.

 

I do. Wife has lunch ready. Will post my recipe later.

 

I've had the Mezzetta version. I like to mix mine with the brine from the hot ones so they're just spicy enough for me. I like the all cauliflower ones better. Just don't care for the red bell pepper.

 

THANK YOU!!

 

I refuse to release my great grandmother's secret recipe.