Kim Chi Update

I let the kimchi ferment one day longer than the suggested 3 days. This was a very good experiment. I opened the jar and it smelled just like store bought. I removed the Foodsaver bag filled with water I used as a weight. I pealed back the top layer of cabbage leaves and found the Kimchi I chopped up and scooped some out and put it in a bowl. then the taste test..... SUCCESS, I made some quality kimchi !!! its a little hotter than what i am used to but after the initial burn its free wheelin :) The wife gave it a rating of "Delicous" but hot. I will definately do this again Heres a picture showing how much liquid was pulled from the Kimchi

Heres a nice fresh bowl of kim Chi for your viewing pleasure....

Enjoy.....

This is my first try at making my own Kimchi. I purchased the Book " Sauerkraut, Kimchi, Pickles and Relish" By Stanley Marianski and His brother Adam. Started out with 2 heads of napa Cabbage.

Then I made a brine of three cups of salt to 4 quarts of water and soaked the cabbage for three hours.

Then triple rinsed it in the salad spinner

Chopped up the cabbage in 2" slices and then cut the Scallions, Finely diced the ginger root, Red pepper powder, Crushed 3 cloves of garlic and got the salt and sugar ready for mixing.

Mixed in all the spices and goodness...

Put it in the homemade fermintation jar for a three day ride, or maybe more....

Three days fermenting at 68° F and it should be ready to eat....

Hassleback Potatoes and Ribeyes

The way to cut a hassleback Potato is to get a very large shallow serving spoon and place the washed potato in the spoon and with a knife sliced down through the potato several times. The spoon will keep the knife from cutting all the way through the potato keeping it in one piece.

A couple Popsicle Onions, Push the kabob stick through the Onion then slice it from the onion.

The potatoes will take about an Hour at 425° F and the onions will take about 15 minutes.

Plated and ready to eat...

Waffle Cut Ham Snacker

So I had this crazy Idea that I could waffle cut some of the Left over easter ham. It worked kinda Sorta....

Then I came up with this little Snackers Delight...
From The bottom Up..... Toasted English Muffin, Shredded Tillamook Medium Chedder, Waffle cut ham chips, More Tillamook chedder and some Boscoli Italian olive salad.

Thanks again for Looking.....

My Cat Likes Beef Jerky

KABOB PANINI

Them Kabobs were so good last night I decided to make a Leftover Kabob Panini. I broke out the cuisanart sandwich smasher....

And Voila, Sink yer teeth into that Rachel Ray ;) Kabobs were sandwich between slices of Tillamook Medium cheddar and Kaiser Rolls.

BEEF KABOBS

Started out by marinating the meat and veggies in a nice marinade made in Washington state.

Then onto the Kabob sticks after a 5 hour soak.

Then onto the Primo grill to roll around over the fire for a few

Just about Done

All done and ready for the bowl of rice

Thanks for looking !!