That looks amazing, but I can't bring myself to cook like that until the leaves fall.
That looks amazing, but I can't bring myself to cook like that until the leaves fall.
It is now my duty to completely drain you.
Takeaway curry![]()
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Ridiculously busy food weekend.
Saturday was the joint birthday parties/épluchette de blé d’Inde. I ground 18 pounds of beef for the burgers made a spicy green relish and a Kansas City BBQ sauce. And then got absurdly drunk over the following 14 hours.
Finished rendering the jalapenos.
/
125 ml by volume of both morita chile powder, and hickory smoked chipotle powder and 48 -1 1/2 TBSP portions of adobo. Good harvest.
We always take the leftover corn from the corn roast, fire roast it and freeze it. This year's total was 27 cups.
Bagels for the cold smoked steelhead I started last week.
Then, fifteen pounds of tomatoes reduced and canned. No need for pictures of that.
Last edited by Henry Krinkle; Sep 6, 2016 at 02:04 AM.
Rounded out the Labour Day weekend with a giant roast chicken, garden veg and gravy.
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Speaking of portion control this is a big scotch egg![]()
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So, it's funny how tastes change. For years, I hated corn. Now I like it again. Now I hate white onions.
These dishes seemed to be the turning point for me with corn. First is seared chicken atop a corn and pasta salad:
The second is grass fed beef quesadillas with a corn and shishito pepper salsa:
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Read my latest IWL blog entry! An Ode To Rule Breaking