I scribble notes on my phone while I'm making stuff in the kitchen to help me figure out what to change if something goes wrong or what to do again if it works. I'm barely editing this stuff so expect spelling errors and what-not.
October 1, 2017 at 10:37 AM
Ingredients
Put in a zip-close bag, sealed with water method and put in the sous vide at 165º for about 3 1/2 hours.
September 23, 2017 at 12:48 PM
Ingredients
Rose overnight, oven should’ve been a bit hotter it cooked too long and got a bit stiff.
August 26, 2017 at 1:53 PM
Ingredients
This was from a bunch of wine (2 or 3 cases) that were left after we cleaned out the office a month or so back.
August 26, 2017 at 1:24 PM
Ingredients
May 6, 2017
Ingredients
This was a really small amount (one little 16oz bottle) but it had a dark, funky over-ripe fruit aroma to it and I used it in a few Gin spritzer drinks that were pretty tasty. Needed a lot of bitter to balance out all of the funk.
May 6, 2017
Ingredients
This was really good — it’s supposed to be a mountain dew clone, and it was crazy refreshing. We started using it in a rum drink (just this and Flor De Caña 4-year). We call it “Dewing it on the Beach” AMIRITE
May 6, 2017
Ingredients
All I feel like I got out of this was the carrot, but it was refreshing, couldn’t drink a lot though.
May 6, 2017 at 11:19 AM
Ingredients
Separated into 2 bottles and left in the pantry. Will check back in about 2 weeks.
Wednesday, May 10 2017 11:40
Came into the apartment and a bottle exploded, let pressure off the other one and put it in the fridge. That one exploded a month later hah.
April 23, 2017
Ingredients:
Chopped up fruit and left to macerate for a day. Made 2.5 jars. Rhubarb texture really put me off so this has just been sitting.
April 30, 2017 at 11:04 AM
Pretty dang good — used it in the Snake Bit Sprout that I fund on imbibe from the team at Julep in Houston.
April 15, 2017 at 10:04 PM
Spices
Pickles
Covered with a 5% brine and weighed down with a terra-cotta pot saucer.
The juniper was way too much. Flavor was awful. The consistency of the veg was amazing though — super crisp and clean.
April 15, 2017 at 12:50 PM
Poolish mixed @ 12:50 PM
Making this for Easter dinner - mixing poolish on Saturday and will mix dough & bake before leaving for church.
Stalled out the dough by placing in fridge overnight. Poolish came out of the fridge at about 39° F; put in a 100° F oven to bring up to 47° F
Final Dough
Sunday, Apr 16 2017 06:30
Added water to the poolish and dumped into the flour mix, final temp was 77° F folded 3 times before 7:30.
April 15, 2017 at 12:23 PM
Placed yolks on bed of salt and covered with salt. Sealed and put in the fridge
April 9, 2017 at 3:04 PM
abandoned
1012 g in all
Got lazy and left this for 5 days and it made the house smell like death, so this got abandoned.
April 8, 2017 at 10:48 AM
Processed a little too long in Sous Vide (189° F) and color faded and flavor is dulled. Still great though.
Saturday April 1, 2017 at 4:39 PM
Meat Kit
Cut meat into cubes, mixed in salt and transferred to fridge over night.
Wet (ish) ingredients
Chile Kit
Spice Kit
Toasted spice kit in a cast iron, cooled and ground with a mortar and pestle.
Toasted the chiles, retreated to the living room coughing and choking on the fumes for the second time of not anticipating it making this recipe 🤦🏻♂️.
Tore up the chiles 1 and covered them with warm water for about 30 min.
Toasted garlic in that cast iron, added to a blender with the vinegar, spice kit, & chile kit. Added the herbs and put it all under the grinder.
Ground the meat into that mix ☝️ and mixed with the kitchen aid for about 6 min.
Saturday April 1, 2017 at 4:39 PM
Spice Kit
Ground spices in mortar and pestle.
Added vinegar and onion to pan, simmered for 5 minutes, added other ingredients and simmered for about an hour. Blended until smooth 2.
Saturday March 25, 2017
Used the same brine as the Canned Leeks. Pulled this recipe from Sherri Brooks Vinton. “Put ‘em Up!.” — I used the brine recipe from the pickled spring ramps and then realized after that it’s intended as a non-processed recipe so these might come out a bit odd.
Ingredients
Chopped off tops, added to jars with the spices. Brought brine to a boil and poured over the Carrots.
Sunday March 26, 2017
Pulled recipe from Sherri Brooks Vinton. “Put ‘em Up!.”
Bought 6 bunches of asparagus at farmers market, processed day-of.
Doubled the brine.
Asparagus smelled really briny, almost fishy, it got somewhat overwhelming at one point. Washed and cut asparagus to size. Filled 2 jars with the remaining ends. Brought brine to a boil and poured over asparagus. There was a little more brine needed so I topped of the 2 jars of random asparagus with some distilled white vinegar.
Processed for 15 minutes
March 26, 2017
Used the same brine as the canned Onions, which I got from the Pickled Red Onions recipe in Put ‘em Up!.
Ingredients
Doubled the recipe to cover both sets of veggies.
Removed tops, added mustard seed, peppercorns, and sliced garlic to the jar. Brought the brine to a boil, poured over the scapes, and processed for 5 minutes.
March 26, 2017
Used the same brine as the canned Garlic Scapes, which I got from the Pickled Red Onions recipe in Put ‘em Up!.
Ingredients
Doubled the recipe to cover both sets of veggies.
I sliced the onions, added mustard seed, peppercorns, and sliced garlic to the jars; put 2 white 1 red and 2 red and 1 white onion in jars, accordingly. Brought the brine to a boil, poured over the onions, and processed for 5 minutes.
March 25, 2017 at 2:29 PM
Pulled this recipe from Sherri Brooks Vinton. “Put ‘em Up!.” — I used the brine recipe from the pickled spring ramps and then realized after that it’s intended as a non-processed recipe so these might come out a bit odd.
726 g leeks before canning (tops might loose a little)
Ingredients
Chopped off tops, added to jars with the spices. Brought brine to a boil and poured over the Leeks.
March 25, 2017 at 1:54 PM
Pulled this recipe from Sherri Brooks Vinton. “Put ‘em Up!.” This was my first time making a “Classic Jam” where you add sugar to the fruit in question and let it macerate overnight. It starts exactly like a shrub does, but you don’t toss in any vinegar.
Ingredients
Might need a little more time on the boil, the jam is somewhat runny. Or it might be amazing, I think I prefer a slightly less-gelled recipe.
Too much, maybe 150g better
Rib roast that I got from the butcher at Taylor’s when i took that butchering class.
5lb 8.4oz
Finished in the oven after painting with whipped egg yolk coated with herbs from mom’s garden to finish.
The juices were just under 16oz
On ride over to parents house, the temp dropped significantly, meaning that I cooked it a little longer in the oven. I think this needed a stick of butter in the bag or to stay in the oven so long. Was still amazing, enjoyed in the backyard with a beer and some Bocce ball with the fam.
Tuesday, 28-02-2017
Best one yet - tripled in size w/in 1.5 hour. Added olive oil to a skillet on low and left for a while and flipped. Tasted like sweet rolls and was pretty dense but still fluffy
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Tuesday, 28-02-2017
Cooked for 6 hours - could’ve gone twice as long, need to trim fat before cooking.
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Sunday, 26-02-2017
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Thursday, 16-02-2017
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Sunday, 12-02-2017
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01/14/2017 - 1:00PM
I totally abandoned this at some point, hah - I didn’t have enough whole wheat and totally blanked to feed it. It smelled really fruity though.
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Sunday, 05-02-2017
Enough radishes to fill a large mason jar Distilled Vinegar to cover
Sunday, 05-02-2017
Tuesday, 07-02-2017
Sunday, 12-02-2017
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Replaced oregano with general Italian spice, added a bay leaf
Saturday, 07-01-2017 🔬
27 g chili total
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Monday, 26-12-2016
(1/5 coffee/water)
Ground coffee and transferred to a mason jar, used foodsealer mason jar attachment to pull out as much air as possible and hopefully remove the CO2 from the beans. Beans roasted 2 days ago. Left under vacuum for 10 min, transferred to swivel-top bottle and added water, plan to leave sitting for ~ 5 hr
* 120g coffee - med grind
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Saturday, 26-11-2016 🔬
KitchenAid bowl weighs 1979g
Friday, 25-11-2016 🔬
Friday, 25-11-2016
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3.5
2 oz Gin 1.5 oz everything else
.75 acid 1/3 lime 1/3 grapefruit .75 sugar 1/2 simple Spoon oleo
Tuesday, 22-11-2016 🔬
Sunday, 20-11-2016 🔬
Sunday, 20-11-2016 🔬
Added small handful of turbinado ~6 hr later, not a lot of water coming out.
Added vinegar to fruit & sugar on Wednesday, 23-11-2016 since there was pretty low water content visible.
Sunday, 20-11-2016 🔬
Thursday, 10-11-2016 s
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812 g of pork 714 g beef chuck 1526 g me total
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Saturday, 29-10-2016 🔬m
Sunday, 25-09-2016 🔬
937 g of grapes One cup of sugar a tiny bit of it is Tamara
1/2 cup apple cider vinegar
Sunday, 25-09-2016 bottled 🔬
Sausage
1067 g total weight meat
1056 g final weight 🔬
Started with 2 cups Titos vodka, added a small amount more to cover everything
Final Weight ~ 13oz
Boiling solids. Added ~ a cup water
Liquid (after straining solids)
Solids (after boil)
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3.3 liters water 200 grams sugar 2 tablespoons loose black tea 2 cups tea starter
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Saturday, 03-09-2016
469ml pineapple cordial
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Saturday, 23-07-2016 1:10 pm
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Sunday, 17-07-2016 440g peaches
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366 g lean pork shoulder 150 g pork fat 130 g lean-ish bacon 55 g bacon fat
10 g garlic 34 g maple syrup 1 teaspoon pepper flakes 1 teaspoon ground black pepper 2 teaspoons ground sage 1/2 teaspoon marjoram
1:30 pm Saturday, 16-07-2016
Too much fat content, overly juicy and left s lot in the pan
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55g medium grind ~ medium light roast
Nicaragua 223g
P3, d - 1 lb
Stopped when f
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55g medium grind ~ medium light roast
Nicaragua 223g
P3, d - 1 lb
Stopped when f
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Bottle w/ water (and CarbaCap)
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Too milky — needed more time or needs a stronger starter
Went in at 1:10 am Water bath 109° F
Needs to stay at 180° longer (I think), didn’t have a fully formed consistent solid texture so maybe a bit longer will help the casein denature enough to make it thick?
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Cranberry lavender kombucha
Restarting kombucha from master recipe to branch out a few different teas.
Bringing ammt down to adjust for the vessels I have available. Recipe is 14/1 sugar - so adding 220g sugar
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