I've been cooking this tortilla soup for 2 days straight. It doesn't look that flashy but its packing a punch! There is so much dissolved collagen and cartilage in the broth that it turns to jello in the fridge.

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@btx-chef-512
I've been cooking this tortilla soup for 2 days straight. It doesn't look that flashy but its packing a punch! There is so much dissolved collagen and cartilage in the broth that it turns to jello in the fridge.
Everyone has had a mushroom swiss burger.
Kick it up a notch and make 'em with smoked grueyere.
The skin was way too tough to eat on that pork shoulder. I think Im going to trim the next one and make pork rinds.
Brine for Pork Shoulder
Recipe:
2 cups boiling water
1 small onion
1/2 Tbsp ground black pepper
8 Tbsp kosher salt
2 tsp garlic powder
1 tsp paprika
1/2 Tbsp rosemary
1/2 cup molassas
1 can orange juice concentate
2 cups pineapple juice
2 cups mead
Mix dry with boiling water and let stand for 10 minutes then add wet, next give your meat a bath for at least 24 hours.
Cooking comes tomorrow.
[EDIT]
It's tomorrow now in internetland and I've smoked and eaten most of the roast. It smoked at around 275°-300° for about 5 hours. It was delicious, I also made BBQ sauce from the the drippings I collected in a cast iron pan under the roast.
It was good but the brine was unnecessarily complex and you couldn't tell. Pineapple, OJ, salt and rosemary would do fine.
Want to make the best scrambled eggs? Whip them with heavy cream, salt and white pepper.
My kid is the best fed 4 year old I've ever met
Tonight we dine on Balsi Chicks!
Chicken marinated in a Black Cherry Balsamic Reduction and Balsamic Vinegar with garden fresh Basil.
Black Cherry, Blackberry Balsamic reduction
More jam from from the fresh berries
Blackberry crumble for the Fathers day BBQ tomorrow.
Chicken-Fried Bacon (Chicken not included)
Available @ The Fat Friar, this epic piece of pig is a 1/2" thick slice of Bacon that's been deep fried, battered, fried again and served with fresh Country Gravy.
Yum yum get ya some!
After the Festival closed this season due to COVID-19 we had to do something with all the food we had left over. A lot got donated to food banks and people left out of work at the festival but we canned a ton of produce. We made pickled garlic, pickles jalepenos, jalepeno jelly, asst. Fruit jams and preserves, pesto you name it we canned it.
An assortment of sweets from The Highland Bakery.
Went berry picking again with the family today. This time we picked 8.27 lbs
I had just enough berries left after I made the jam to make this pie with my son, I feel accomplished today.
Final product is done! 8 cups pureed and de-seeded Blackberries, 4 cups Sugar, 1 Tbsp Lemon Juice and 6 Tbsp Pectin for good measure. Boil the shit out of it and bam! It's jam.
Seedless Blackberry jam is worth the effort!