Spent the day making future food. Kimchi on the left, saukraut on the right and in the middle an experiment combining pickled and Mayak eggs. I should probably be shunned by both cultures for this. Not shown 24h sous vide ham hock, and some cabbage soup which is only a few minutes hence future…
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Sunday project cooking: we made a big batch of enchilada sauce. Three individual one-cup (it's about 115 mL) aliquots for the freezer and a seared pork loin and cut up cabbage tossed with enchilada sauce slow-braising in the oven. After a rest and some cleanup, I shall attempt tostones, which I have never tried to make before.
I say it worked pretty well this time. (A portion already gone with pasta, too quick for a photo...) Had to take off the flame earlier than I originally thought, it was still cooking on the side in the residual heat, so I have to make a note of that (so next time it's not accidentally good, but on purpose).
10 Oct: Gazpacho with hot chorizo garnish Rump steak Diane #cooking #food #FoodDiary That is pretty much the last of the garden tomatoes now, but a good way to finish off. The sizzling hot chorizo in the cold soup is something I've done since having it in a theatre restaurant in Edinburgh in the late 90s; always struck me as a fun addition.
