Shelter-in-place cooking

[rideold]

I completely forgot about bread! I've been baking naturally leavened bread once or twice a week for going on 14 years now. Guess it has become routine now so I didn't think about it. I have about 10 pounds of flour left and then it'll be a sad day in our house when we have to buy bread. Maybe by then the stores will have flour again. One can only hope.

 

[LousyResident]

Spare ribs on the pellet smoker today.

Just on.


After 2 hours. Turning up the heat.

After second saucing

 

[LousyResident]

I completely forgot about bread! I've been baking naturally leavened bread once or twice a week for going on 14 years now. Guess it has become routine now so I didn't think about it. I have about 10 pounds of flour left and then it'll be a sad day in our house when we have to buy bread. Maybe by then the stores will have flour again. One can only hope.

That's awesome. I have a sourdough culture that is probably 4 years old or so. It's a little weak right now so my bread has had little baker's yeast help. But true rustic sourdoughs are my favorite.

 

[Straight Arrow]

But true rustic sourdoughs are my favorite.

Mine too. My wife has sourdough starter from Jedediah's House of Sourdough in Jackson Hole. She bought the starter in 1985 on a trip through Wyoming. It makes the best pancakes, rolls, and bread you can imagine!

 

[LousyResident]

After second saucing

And finally done

 

[JohnCushman]

After my original dinner plans got screwed for lack of milk, I just decided on something easy....breakfast....deer chorizo, yard eggs, and potato burritos. The high mountain seasoning chorizo is pretty good, but not very spicy. No pics. Made some extra fried potatoes with jalapenos and onions.

 

[RG_Adult_Onset_Hunter]

I made old bay crab alfredo this morning... 2 jars of alfredo sauce with old bay to taste, 1lb of crab meat and a box of penne noodles.

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Now I am cooking up a raccoon, I trapped him a few weeks ago. I had always though of trying one so I saved this one. I cut him into quarters and parboiled it for 15 minutes. Rinsed it off boiled another 15 minutes.
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Chopped up onion, celery, peppers and mushrooms. Used a can of cream of mushroom soup and French onion soup with 2 cups of water. Now we are waiting 8 or 10 hours to see how it is.

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Worst case I throw it over the bank like normal but I had to try it

How was the raccoon? I have never eaten one, but would like to try it.

 

[JTHOMP]

How was the raccoon? I have never eaten one, but would like to try it.

They’re a little on the fatty/grease side but delicious.

 

[RG_Adult_Onset_Hunter]

I've heard that

They’re a little on the fatty/grease side but delicious.
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I've heard that as to the greasy factor, did you use a vinegar based marinade to cut the fat?

 

[RG_Adult_Onset_Hunter]

As to my shelter in place cooking. Bread (sourdough), tortillas, biscuits, & homemade pasta are high on the list of things I am glad I can make from scratch. Miners lettuce & dandelions are making my salads as of late. And as to meat....turkey season cannot come soon enough.


This is a miners lettuce dandelion salad with pickled radishes and smoked herring, all of which was either in my pantry, fridge, or garden when I needed it.

 

[Dave N]

Low budget here tonight. No TV news outside.

 

[JTHOMP]

I've heard that


I've heard that as to the greasy factor, did you use a vinegar based marinade to cut the fat?

Ive never done it but some people will first boiled them with crab boiled prior to cooking. Gets some of the fat out and adds flavor.
My go to marinade for most meat included Italian dressing so there is vinigar but I don’t know if it helps with fat. The meat cooked in the photo was first seasoned then browned. No marinade. Once brown added stock and cooked into fork tender. Tasted like roast beef. But that coon wasn’t as fatty as some I get.

 

[PAGOAT]

Ive never done it but some people will first boiled them with crab boiled prior to cooking. Gets some of the fat out and adds flavor.
My go to marinade for most meat included Italian dressing so there is vinigar but I don’t know if it helps with fat. The meat cooked in the photo was first seasoned then browned. No marinade. Once brown added stock and cooked into fork tender. Tasted like roast beef. But that coon wasn’t as fatty as some I get.

Mine was boiled for 15 minutes then rinsed and boiled 15 minutes again in clean water before going in the crock pot. The meat was good i’d say close to bear meat.

 

[EYJONAS!]

Low budget here tonight. No TV news outside.

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You sure your maintaining your social distancing space at 6ft there?

 

[EYJONAS!]

You know shits getting real when this is happening

 

[Dave N]

You sure your maintaining your social distancing space at 6ft there?

Yup! Put a big spruce round between the chairs to use as a table. Doin' my part and all...

 

[JTHOMP]

Only thing better than a crawfish boil is two crawfish boils in the same week.



Fixing today’s handover with leftover cold crawfish salad.

 

[Dave N]

Put a whole chicken in the smoker yesterday. No pics, too hungry!

 

[CUElk]

I used to make all my jerky on the smoker, then along came the dehydrator. Since time is not an issue these days, going back to the old days. I'll post some pics later.

 

[MtnRambler]

Mountain Goat Yellow Curry for dinner, followed by eggs and maple venison sausage for breakfast.