I came for all the good Biden posts

[Fogdog]

So, this isn't exactly mine but the frittata I fixed last night and had with toast this morning was pretty much the same:



Five onions, cut into longish 1/4" ribbons
6 cloves garlic, minced
left over cooked vegetables from fridge or a selection of baked, steamed or blanched veggies, (kale, broccoli, carrots, eggplant, winter squash, etc.)
some thyme, black pepper, and a sprinkling of red pepper flakes
4 oz of cheese (cheddar, gruyere, parmesan, whatever you have) grated
1 oz chèvre cheese
5 eggs, beaten
butter or olive oil for sautéing onions
1/2 tsp salt (to taste)

(optional)
sliced mushrooms
chives, chopped
green onions, minced
parsely, chopped

Pre-heat oven 350F
Cook the onions slowly until caramelized,
Add garlic and mushrooms (if using) toward the end of cooking the onions and cook until soft and they give up their juices. Remove from heat and allow to cool somewhat
Stir together the eggs, cheese and vegetables
Pour into a greased skillet
Bake until liquid is absorbed and eggs are set.
Sprinkle chevre cheese and optional chives, green onions or parsely over the frittata.
Serve warm or cold with toasted bread.

 

[rkymtnman]

So, this isn't exactly mine but the one I fixed last night and had with toast this morning was pretty much the same:

View attachment 4824292

Five onions, cut into longish 1/4" ribbons
6 cloves garlic, minced
left over cooked vegetables from fridge or a selection of baked, steamed or blanched veggies, (kale, broccoli, carrots, eggplant, winter squash, etc.)
some thyme, black pepper, and a sprinkling of red pepper flakes
4 oz of cheese (cheddar, gruyere, parmesan, whatever you have) grated
1 oz chèvre cheese
5 eggs, beaten
butter or olive oil for sautéing onions
1/2 tsp salt (to taste)

sliced mushrooms (optional)

Pre-heat oven 350F
Cook the onions slowly until caramelized, remove from heat and allow to cool somewhat (add garlic and mushrooms (if using) toward the end of cooking the onions and cook until soft and they give up their juices.
Stir together the eggs, cheese and vegetables
Pour into a greased skillet
Bake until liquid is absorbed and eggs are set.
Serve warm or cold with toasted bread.

hey @Fogdog , do you do sous vide? i saw a Good Eats a few days ago where he makes a rump steak ultra rare for french dip sandwiches. looked delish!

 

[Fogdog]

hey @Fogdog , do you do sous vide? i saw a Good Eats a few days ago where he makes a rump steak ultra rare for french dip sandwiches. looked delish!

I have a sous vide heater but haven't used it to cook meats. The only use I've put mine to is for low temperature decarbing weed to make coco-oil.

It's better to decarb at lower temperatures than higher ones due to oxidation to CBN. I also want to capture as many terpenes as possible. I don't even dry my weed out if I'm going to make canna oil. I vacuum seal 4 ounces of freshly harvested/shredded buds in a plastic bag and submerge it in a water bath held at 193F for 2 1/2 hours. Then place the wet decarbed weed in a mason jar, cover with 1 pound of coconut oil and place back in a water bath at 190 F for another two hours. I drain off the oil and use an orange juicer to squeeze the last bit of oil out of the weed.

Here's an article that talks about lower temperature decarb using a 200 degree water bath or as he calls it sous vide.

http://marijuanagrowershq.com/decarboxylation-marijuana-alchemy/

 

[rkymtnman]

I have a sous vide heater but haven't used it to cook meats. The only use I've put mine to is for low temperature decarbing weed to make coco-oil.

so now i have no reason not to buy one! gracias!

 

[Fogdog]

so now i have no reason not to buy one! gracias!

Cooking appliances are just another power tool to me.

That's a two-fer: sous vide heater and vacuum sealer-bagger.

One trick: you need a way to hold the bags down. Decarb creates CO2 gas. A surprising amount. That's why I don't try to decarb in jars. I use an old dishwasher rack that I cut to fit inside a large square pan. Use a net to hold the bags in the rack, invert the rack and place weights on it.

 

[topcat]

So, this isn't exactly mine but the frittata I fixed last night and had with toast this morning was pretty much the same:

View attachment 4824292

Five onions, cut into longish 1/4" ribbons
6 cloves garlic, minced
left over cooked vegetables from fridge or a selection of baked, steamed or blanched veggies, (kale, broccoli, carrots, eggplant, winter squash, etc.)
some thyme, black pepper, and a sprinkling of red pepper flakes
4 oz of cheese (cheddar, gruyere, parmesan, whatever you have) grated
1 oz chèvre cheese
5 eggs, beaten
butter or olive oil for sautéing onions
1/2 tsp salt (to taste)

sliced mushrooms (optional)

Pre-heat oven 350F
Cook the onions slowly until caramelized,
Add garlic and mushrooms (if using) toward the end of cooking the onions and cook until soft and they give up their juices. Remove from heat and allow to cool somewhat
Stir together the eggs, cheese and vegetables
Pour into a greased skillet
Bake until liquid is absorbed and eggs are set.
Serve warm or cold with toasted bread.

Yer' killin' me! I'm over making LED lamps, I guess it's time to put on an apron, stop drinking and mix it up. I have to get back to hiking, too.

 

[rkymtnman]

Cooking appliances are just another power tool to me.

That's a two-fer: sous vide heater and vacuum sealer-bagger.

One trick: you need a way to hold the bags down. Decarb creates CO2 gas. A surprising amount. That's why I don't try to decarb in jars. I use an old dishwasher rack that I cut to fit inside a large square pan. Use a net to hold the bags in the rack, invert the rack and place weights on it.

we got a vac sealer 2 xmas' ago: before covid. that turned out to be the best present ever. then we got a huge chest freezer.

i was thinking about using the sous vide to heat a water bath to evap ethanol at 105F. i was gonna make a batch of QWET. can yours do 105F or is that too low? i need to look at the temp range

 

[injinji]

Yer' killin' me! I'm over making LED lamps, I guess it's time to put on an apron, stop drinking and mix it up. I have to get back to hiking, too.

I can only comment on the hiking part. Last night when I was doing my nightly 2-3 miles, I got rained on the last half mile. Still had a big smile on my face.

 

[rkymtnman]

I can only comment on the hiking part

i saw your trail thread the other day. i'm guessing you are in south GA or FL? some cool looking property around you.

 

[Fogdog]

we got a vac sealer 2 xmas' ago: before covid. that turned out to be the best present ever. then we got a huge chest freezer.

i was thinking about using the sous vide to heat a water bath to evap ethanol at 105F. i was gonna make a batch of QWET. can yours do 105F or is that too low? i need to look at the temp range

Mine is rated to run at 140 F +/- 1 but says nothing about lower temps. I'm sketchy about consumer electrical appliances and flammable vapors, so my experiments with ethanol have used passive evaporation. No reason why it wouldn't work, I'd ensure there is good air flow and ventilation.

 

[rkymtnman]

Mine is rated to run at 140 F +/- 1 but says nothing about lower temps. I'm sketchy about consumer electrical appliances and flammable vapors, so my experiments with ethanol have used passive evaporation. No reason why it wouldn't work, I'd ensure there is good air flow and ventilation.

i'll check out the info. me too i've only done a small fan blowing across a pie plate to evap before.

what do you do with your coco oil?

 

[injinji]

i saw your trail thread the other day. i'm guessing you are in south GA or FL? some cool looking property around you.

I'm in NW Florida, in the epicenter of Panama City, Tallahassee and Dothan Al. Most of my trees are not pointing in the right direction anymore, but I'm blessed with good woods. Some I own, lots more family land I can hike and camp on.

This is where I was working this morning. Looking for an old road. I did find it, after getting good and lost.

 

[topcat]

I can only comment on the hiking part. Last night when I was doing my nightly 2-3 miles, I got rained on the last half mile. Still had a big smile on my face.

It rained here a little yesterday and into the night that makes me smile, but we're still in an awful drought, way behind normal rainfall. My biggest accomplishment hiking was to summit Mt. Shasta. I'd have to train for that kind of thing, again. I'd like to summit Mt. Whitney before I pass.

 

[rkymtnman]

I'm in NW Florida

the Redneck Riviera! it is pretty around there. i've been to Navarre beach a few times with my old boss.

 

[injinji]

It rained here a little yesterday and into the night that makes me smile, but we're still in an awful drought, way behind normal rainfall. My biggest accomplishment hiking was to summit Mt. Shasta. I'd have to train for that kind of thing, again. I'd like to summit Mt. Whitney before I pass.

I would like to try the AT. My wife is 67 and not kicking as high as she used to. So no real chance of a thru hike. Might manage to do a few sections.

 

[injinji]

the Redneck Riviera! it is pretty around there. i've been to Navarre beach a few times with my old boss.

Yea, I have cousins in Niceville, but it's been years since I was over that way.

 

[topcat]

I would like to try the AT. My wife is 67 and not kicking as high as she used to. So no real chance of a thru hike. Might manage to do a few sections.

That's the way most hike the Pacific Crest Trail. Hiking California lengthwise in one season takes a lot of coordination, support, time, and determination. I don't have those. I'm a loner, mostly. Even in segments, it's still quite an accomplishment, though.

 

[Fogdog]

i'll check out the info. me too i've only done a small fan blowing across a pie plate to evap before.

what do you do with your coco oil?

I use a candy mold to fashion 1 tsp "coins" and keep them in the freezer. 1-tsp in a cup of golden milk and I'm not driving anywhere for a while.

Golden Milk

Unlock the comforting properties of fresh turmeric by infusing it into steaming coconut milk scented with the warm, spicy notes of cinnamon, ginger, and black pepper.

www.epicurious.com

Coco-oil can be used to cook anything where butter or olive oil is used. The golden milk is more of a ritual thing. Sometimes, I just eat the coin (I'm a lowbrow). To be honest, I've only done one outdoor grow. Four plants produced 7 pounds of weed. That is about 60 years worth of weed to me. I gave away most of it and I put about ten pounds of infused coco oil into my deep freezer. I've been dipping into it ever since 2015. While making all that oil, I went from oven decarb at 240F (stank the house up) and eventually ended up with a sealed bag-sous vide process that is still kind of stinky but isn't an announcement to the entire neighborhood.

I still have plenty of infused coco oil in the freezer but the flowers for smoking are almost gone (and past their shelf life). So, this year, I finally get to do another grow.

 

[injinji]

That's the way most hike the Pacific Crest Trail. Hiking California lengthwise in one season takes a lot of coordination, support, time, and determination. I don't have those. I'm a loner, mostly. Even in segments, it's still quite an accomplishment, though.

If you've watched any YT hiking videos, they always ask their fellow hikers why they are on the trail. I can honestly say it's because I've been spending too much time in the woods by myself and decided to hike to force me to interact with people.

Yea, the PCT is tricky. You have to wait for the snow to melt in the southern mountains before safely passing. But if you wait too long you won't make it to Canada on time. Lots of folks end up flipping up there and hiking SOBO.

 

[injinji]

Great thread btw. Thanks @blu3bird for posting it.