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Old 04-03-2014, 02:38 PM   #31
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Larry, at what temp are you smoking that cheese?
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Old 04-03-2014, 08:17 PM   #32
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Quote:
Originally Posted by Charski View Post
Larry, at what temp are you smoking that cheese?
Hi Char...

It was 34°F outside today, and my Amazen smoke tube raised the internal temp of the smoker to 75-84°F over the 3 hours. You need to be able to keep the interior under 90°F (so the cheese doesn't melt).

I use the smoke tube to generate the smoke without adding a lot of heat.

If your smoker is electric, then lowest setting and if it's one of those little short ones, you may not be able to smoke cheese in it...because it will get too hot.

Our BBQ grill would hold 30 hamburgers at once, and I have cold smoked String Cheese in it. It is pretty easy to keep cool as long as I keep it out of the sun. I plan to smoke other cheese on it too.



Our smoker up-n-running…note temps on top...I add another row of cheese to each shelf these days...Note the smoke tube/generator…




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Old 04-04-2014, 08:31 PM   #33
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Nice work Larry, you clearly have it goin on.
Hey, I just became a senior member, does that mean I get a 10% carb discount on tuesdays??

Last edited by gofigr; 04-04-2014 at 08:34 PM..
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Old 04-04-2014, 09:01 PM   #34
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I have a huge chicken curry with a coconut cream base cooking away for leftovers this week. I'll probably make some cauliflower to go with the curry. I also have a lamb roast due to go in soon for more leftovers.

For dinner tonight, we're having a Chinese baked fish with salad and a soy cream sauce on the side.
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Old 04-05-2014, 08:42 AM   #35
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It's the weekend and I'm hoping to do some more cooking!! WOO HOO!!
I have bone broth simmering in my crock pot right now. I'll probably cook it until tomorrow night.

I made an Asian Coleslaw with chicken that I had last night for dinner and will continue to eat off of (unless dh finds it and scarfs it down he's not LC).

I'm going to put Nom Nom Paleo's Slow Cooker Korean Short Ribs in my other crock pot in just a little bit. I've never had short ribs, but her recipe sounded so good that I've kept an eye out to buy some. I was at Costco and they had boneless short ribs so I picked them up and I'm ready to cook. I'll leave out the pear and add a bit of sweetener. I'm not a fan of meat in the crockpot (to me, it all ends up tasting like boiled meat) but after reading the reviews I'm hopeful that I'll like this recipe.

My department at work is going on a "field trip" later this week and I wanted to take a treat for everyone. I decided to try All Day I Dream About Food's Copycat Easter Cream Eggs. I'm torn between her recipe and Maria's, so I may end up doing a bit of a hybrid recipe. I never really liked Cadbury eggs (now, Dove Truffle Eggs are a totally different story and if anyone had a low carb recipe for those I'd be all over it. I haven't even seen them in the stores for a couple of years, but then again, I haven't really looked carefully since I can't have them anyway), but I wanted to make something Easterish. My cake/candy mold arrived yesterday and I have the rest of the ingredients so I am good to go!
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Old 04-05-2014, 09:38 AM   #36
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Quote:
Originally Posted by gofigr View Post
Nice work Larry, you clearly have it goin on.
Hey, I just became a senior member, does that mean I get a 10% carb discount on tuesdays??
Hi Harry...

Well, I have no authority to grant you that, but if it's up for a vote, I'll vote in your favor!

I love roasting & making great coffee, building our yogurt, smoking some meats & cheeses, and being the cook (and playing guitar).

Keeps me active in retirement, young at heart, optimistic, surrounded by good friends, and well fed.


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Old 04-05-2014, 11:46 AM   #37
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I also have a pot of bone broth simmering. The meat from the organic chicken legs will be removed and made into chicken salad, and the bones will go back in until at least tonight. I pulled a pastured pork roast out of the freezer this morning, so that'll go in the crockpot tomorrow. I'm hoping to bake a large batch of flax muffins and a triple batch (at least) of flax crackers for the week ahead. BUT...I have to clean out my car and clean the chicken coop, so that may crimp my cooking style, LOL.
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Old 04-05-2014, 02:08 PM   #38
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Steaks on the grill, button mushrooms, fried cabbage and grilled squash.
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Old 04-05-2014, 06:50 PM   #39
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S: Salad with greens mix and romaine with bacon bits, homemade ranch dressing and garlic cheddar cheese plus leftover cheesy cauli-rice with shredded smoked pork.

D: homemade pecan praline ice cream- which I am still fondly thinking of. Sure could eat more...
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Old 04-06-2014, 03:32 AM   #40
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Jen, what is the final recipe you used? I'm afraid this is a must try for inquiring cooks!
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Old 04-06-2014, 03:33 AM   #41
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Never mind, I found it on another thread. Thanks.
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Old 04-06-2014, 10:24 AM   #42
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Today I'm gonna make a loaf of our sprouted wheat bread, and I might stir up an "almost no knead" loaf later today too.

I'm also gonna use some of the sprouted wheat bread dough to make pizza for dinner - sausage, pepperoni, salami, mushrooms, black olives, peppers and onions. Can't wait.

AND if I still am in the mood, I might also start the rice for a batch of fermented rice wine. It only takes 3 weeks to a month to turn out some really dandy pear-flavored adult beverage!
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Old 04-06-2014, 01:04 PM   #43
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I ended up making one more thing...
I made a double batch of the sweetened condensed milk that I needed for the Easter cream eggs, so I used the other half of the batch to make the Magic Cookie Bars from All Day I Dream About Food. Dh tried them while they were sitting on the counter to cool and came to find me to let me know how good they were. And, he's not a LCer!! Guess what I had for breakfast this morning??
I'm going to have to see if they can be frozen before they all disappear.
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Old 04-07-2014, 06:29 AM   #44
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Today we're having chicken fried rice (LindaSue's recipe), and steamed broccoli.
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Old 04-07-2014, 08:11 AM   #45
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I'm gonna make a new batch of rice wine today, and I might even make up my strawberry white Merlot if I have time. No other cooking planned, as we have leftovers for dinner.
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Old 04-07-2014, 08:15 AM   #46
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Charski, I have four carboys going as we speak...one lemon, and three apple wine (one is organic, the others not). I hope to start some oaked niagra white, and some oaked concord this week. I love to make hillbilly wine!
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Old 04-07-2014, 09:06 AM   #47
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How cool, Annette! Will you share your recipes? Especially for the lemon one?

I did some hard cider but I let it ferment out too dry, so ended up back sweetening with some DaVinci's SF huckleberry syrup - it actually turned out pretty well. I have a bunch of juices in the house (bottled, from Trader Joe's) and they're on my "list of things to do soon" too.
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Old 04-09-2014, 01:21 PM   #48
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Sure, Char! Google Skeeter Pee for the lemon wine...we mix it in iced tea, with some stevia. It's very refreshing, but a little bit potent, LOL!

For apple, I use 4 gallons of apple juice and about 2 pounds of sugar. I try for organic, but sometimes sale prices on regular apple juice win. I use Champagne yeast (usually Lalvin EC-1118), which I've found is a pretty utilitarian yeast for all fruit wines. I even use it when I do merlot.

I like a glass of wine in the evening, and this way, I can have one without all the preservatives/chemicals that they add. Plus, it's fun!
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Old 04-09-2014, 01:26 PM   #49
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I've seen that Skeeter Pee recipe on the Home Brew Talk forums. I'll have to give it a try. I do have some of that Lalvin champagne yeast, too. It doesn't ferment the cider out too dry? I was thinking I might use some Safale 04 or some Nottingham ale yeast instead.

Fermenting is fun stuff!
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Old 04-09-2014, 08:01 PM   #50
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L: Greens with a few bits of onion and half cucumber with olive oil and vinegar and spices.

2 hours later, leftover beef chinese stir-fry

2 hours later- bulletproof coffee

Supper- an Aldi's cheese and bacon stuffed chicken breast & LC avgolemono soup (Greek Lemon "Rice") & 1/2 avocado and 2 oz Fontina cheese

Dessert... banana cake that turned out o have a focaccia like texture that is pretty darned good with melted Lily's chocolate chips and orange flavored whipped cream!
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Old 04-10-2014, 03:23 AM   #51
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Everything's good with melted chocolate and whipped cream!
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Old 04-10-2014, 03:46 AM   #52
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It does end up fairly dry, but not too much for my taste. The less sugar, the better for us. Sometimes I throw in a bit of Medium Toast oak, for a different flavor. It's also a great "wine cooler" when mixed with zevia ginger ale!

The lemon, OTOH, is really tart. Most people backsweeten when they bottle it, but I don't bottle. We just add stevia as needed (usually in iced tea...YUM!)
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Old 04-11-2014, 03:18 PM   #53
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I've really got to try that Skeeter Pee one. It sounds so good.

Today, I am making steamed mussels (steamed in homebrewed beer, leeks, garlic, onions) and some Dreamfields pasta with pesto sauce and pumpkin seeds.

I also just ground up a bunch of red winter wheat which I had sprouted and dehydrated. Gonna make two loaves of bread in a few minutes here!
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Old 04-11-2014, 05:19 PM   #54
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S: Porkloin- pre-seasoned, slow cooked in foil then broiled. Lemon Garlic Asparagus "Rice"

D: sharing 2 kinds of greek yogurt topped with whipped cream-
Lemon: lemon juice, lemon zest, lemon DaVinci, lemon drop stevia and Truvia
Pina Colada: pineapple DaVinci, EZ-Sweetz, Truvia, unsweetened shredded coconut


Tomorrow's lunch will be leftover cubed pork snuck into a surprisingly awesome vegetarian salad bar inside a health food store. They list ingredients in everything and have 4 homemade dressings- ALL without sugar! Premium olive oil, 2 kinds of olives, seeds, artichokes... you name it! I can eat about 2/3 of what they have. Have to avoid some potato, pasta and bean dishes.
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Old 04-11-2014, 07:55 PM   #55
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Oh man, those mussels were KILLER good, and TONS of them - DH and I ate til we about busted and there are STILL lots left. I'll have to very gently reheat them tomorrow night.

One loaf of bread is done; the other is a no-knead bread and it will be languishing in the oven, covered, til tomorrow, getting all puffy and soured, then tomorrow I'll shape and rise and bake it. It makes the best sourdough-like bread. It's also made with the sprouted wheat flour and some spent grains from our beer brewing.
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Old 04-12-2014, 04:33 AM   #56
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Mussels...YUM! I really need to get my sourdough starter out of the fridge and refresh it. I'm not quite at maintenance yet (for the second time...), but Bob is. He would LOVE some fresh sprouted wheat bread! It really sounds good!
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Old 04-12-2014, 02:37 PM   #57
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It is good - hearty yummy stuff that I feel good about because it's made with sprouted grain.

I let it overrise a bit so it's not as pretty a loaf as I might have wished, but it's just DH and me and trust me - neither of us will complain!

We spent a few minutes picking the mussels out of the shells from the leftovers, then later I'll reheat the broth til it's good and hot and then just throw the mussels back in to get warm. Kinda like a mussels stew - with some fresh bread for dunking!
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Old 04-12-2014, 11:15 PM   #58
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Odd day- lots of shopping and was extra hungry.

2 eggs omelet with cheese, butter and a little ham

salad with some chopped pork roast, lots of olives, olive oil, tahini dressing, other veggies....

toppings off of 3 pieces of pizza

1 xl link of kielbasa sausage with mustard

homemade lemon ice cream... a bit on the tart side.

Low Carb "Double Double" FROZEN Lemon Yogurt
On the tart side, serves 5

17 oz container Fage Total
juice and zest of 2 XL lemons
several good splashes of SF lemon DaVinci
28 drops lemon drop stevia
several dashes salt
10 pkts Truvia
25 drops EZ-Sweetz to taste
2 cups liquid heavy cream + 15 drops EZ-Sweetz + 15 drops lemon drops stevia made into whipped cream

Mix first 7 ingredients together in a bowl. Alternate spoonfuls of this mixture with squirts of whipped cream in ice cream maker. The last of the whipped cream can be added after several minutes have past.

It will all eventually fit.
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Old 04-13-2014, 10:41 AM   #59
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Today I'm gonna throw a bunch of beef short ribs and pork country-style ribs in the Little Chief electric smoker, just for one heat - about an hour. Then I'll braise them in beer or wine, whichever is closer, with onions/garlic/mushrooms til they're tender.

I just made some coleslaw too.

We're also gonna bottle 5 gallons of beer today. Not really COOKING but hey - we DID cook it, 2 weeks ago!
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Old 04-13-2014, 11:36 AM   #60
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I made a huge batch of bran banana chocolate chip muffins for DD21 to pick up -- it's her breakfast staple on WW.

Just took at turkey breast out of the crockpot -- nice and moist -- will be for salads and snacking this week.

Also -- toasted a pan of slivered almonds and another pan of toasted spicy pecans -- more salad toppers.
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