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 Fleabag Friend
OTD Free Bag Fiend
 
Registered: 06/27/20
Posts: 1,033
Loc: God's Roach Motel
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 The Munchies Thread  1
#875804 - 04/23/26 10:55 AM (5 days, 11 hours ago) |
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I'm sure you stoners all got the munchies, so lets see some grub!
Recently whipped this up. Pickled eggs, sauerkraut, and beef jerky.
Used a bit of apple cider vinegar in the eggs, rest is white. I always cut it with a bit of water, thats just a personal thing, they can be a little too tart if its just straight vinegar. I havent tried the apple cider before, so I'm lookin forward to seeing how that turns out.
The cabbage is sliced finely and weighed out in grams. That number is multiplied by .02 for the amount of salt you need. Mix that in and squeeze cabbage by hand till you start seeing water. Pack in jar submerged under its own liquid, with a loose fitting lid. Should be done in a week. You can see the bubbles from it fermenting.
Those big glass pickle jars are great for repurposing for stuff like this.
The jerky I just use Fiesta brand seasoning. It's a real crowd pleaser, people love it, especially me. And it's cheap too, some of these jerky specific brands can be real proud of themselves. Make sure to get the pink curing salt too. I'm sure most of you dopers got a dehydrator for getting those boomers cracker dry, might as well put it to good use for its intended purpose too. You can jerk meat in the oven too, but I like the dehydrated better! Any cut that doesnt have a lot of fat or can be sliced off easily will do. I used top round that was on sale this time. My local store frequently has cheap thin steaks that go on sale pretty frequently too that dry nicely.
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π¬π« ππ¬π¦π«π±, ππ«π‘ πΆπ¬π²π― π π₯ππ―ππ π±π’π― πππ¬π³π’ ππ©π©...
Edited by Fleabag Friend (04/23/26 11:09 AM)
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Fleabag Friend
OTD Free Bag Fiend
Registered: 06/27/20
Posts: 1,033
Loc: God's Roach Motel
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Man, I just recently made a killer chicken soup too. I boiled a chicken, deboned it, and used the bones and skin etc to make a stock. Broke the bones open to get at the marrow, cut the cartiladge up. Let that simmer for most of the day. That evening I stuck it in the fridge to make the soup with the next day.
Let me tell you, from now on, anytime I boil a chicken again, I'm definitely giving myself time ahead to do this. Complete game changer. I normally just use the broth I boiled the bird in right then and there to make whatever dish with it. No siree, never again. That stock set up in the fridge, and it was basically gelatin, all that collagen and flavor. I might even start freezing it just to have, I'm never throwing out chicken bones again.
Gonna have to document that too.
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ππ’π’π πΆπ¬π²π― ππ―π¦π«π π¦ππ©π’π° π°π±π―ππ¦π€π₯π±, πΆπ¬π²π― π π¬π«π‘π²π π±
π¬π« ππ¬π¦π«π±, ππ«π‘ πΆπ¬π²π― π π₯ππ―ππ π±π’π― πππ¬π³π’ ππ©π©...
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