https://www.tost3.com/ Sun, 10 May 2026 05:27:07 +0000 MyBB https://www.tost3.com/showthread.php?tid=972 Sat, 31 Jan 2026 16:09:42 -0500 ShadowsDad]]> https://www.tost3.com/showthread.php?tid=972
Then I remembered what I had seen on Italian TV cooking shows where meatballs were put into sauce, no browning, and simmered to cook them. So I tried it. Now I won't do them any other way. Wddayaknow! The Italians know how to cook meatballs! Whoda thunk it, right?

So this week we bought a package of hot Italian sausage and I figured if it worked for meatballs why not sausage too? I will never brown them in a pan again. They came out juicy and very tender. That's the best I can describe the results for both the meatballs and sausage.

To accompany the sausages I made a variation of Pepperonata. 2 Green and 2 red peppers cut into strips and 2 onions also sliced into strips. Into a pan with EVOO and salt, and saute (can one saute w/o butter?) to soften the veggies but I left them with a bit of texture. Right before they got done I added some gran garlic. Done. Actual Pepperonata also contains basil and oregano and uses fresh garlic add with the veggies. It can be cooked down to a sauce if desired.

If I wasn't in ketosis I would have had a sausage on Italian bread smothered with the Pepperonata. Being in keto, no bread.]]>
Then I remembered what I had seen on Italian TV cooking shows where meatballs were put into sauce, no browning, and simmered to cook them. So I tried it. Now I won't do them any other way. Wddayaknow! The Italians know how to cook meatballs! Whoda thunk it, right?

So this week we bought a package of hot Italian sausage and I figured if it worked for meatballs why not sausage too? I will never brown them in a pan again. They came out juicy and very tender. That's the best I can describe the results for both the meatballs and sausage.

To accompany the sausages I made a variation of Pepperonata. 2 Green and 2 red peppers cut into strips and 2 onions also sliced into strips. Into a pan with EVOO and salt, and saute (can one saute w/o butter?) to soften the veggies but I left them with a bit of texture. Right before they got done I added some gran garlic. Done. Actual Pepperonata also contains basil and oregano and uses fresh garlic add with the veggies. It can be cooked down to a sauce if desired.

If I wasn't in ketosis I would have had a sausage on Italian bread smothered with the Pepperonata. Being in keto, no bread.]]> https://www.tost3.com/showthread.php?tid=955 Mon, 29 Dec 2025 10:25:36 -0500 ShadowsDad]]> https://www.tost3.com/showthread.php?tid=955
This is sort of like Sous Vide done in the oven. Sort of.

We don't do this often but Christmas only comes once a year. I think this works best for a 3 rib roast, large end and Prime. Yes it's costly, but only once a year and it's soooo good! Have the butcher cut the bones away from the meat and reattach it with cord. The directions say to S&P and dredge in flour a day ahead and put it in a refrigerator uncovered until roasting the next day. You want to put it on a roasting rack in a roasting pan. For the roasting set the oven to 250*F and I like to actually monitor the oven temp with a remote sensor thermometer 'cause oven thermostats are the pits and are notorious for inaccuracy. I tweak the oven temp based on that remote sensor thermometer. You need a way to check the meat temp (in the center) and I like a thermometer that stays in the roast. Ours is 50 years old and uses red alcohol, Just like an old time thermometer, 'cause that's exactly what it is. But an instant read will work, you'll just need to check it more frequently and when the oven door is open you're not cooking. A remote sensor meat thermometer would also work. A 10# roast will take upwards of 3 hours. This year ours took over 4 hours, so give plenty of time for it to come up to temp. We like medium rare so I pulled the roast out when I saw 126 on the thermometer. Carry over heat will finish off the doneness. Tent it and let it rest for 30 minutes and crank up the oven temp to 450 or higher. After the 30 minutes the foil is removed and the roast put back into the oven for 5-10 minutes. It can be carved immediately since it already rested and the high temp just affects the outside to finish it off. 
Enjoy!]]>
This is sort of like Sous Vide done in the oven. Sort of.

We don't do this often but Christmas only comes once a year. I think this works best for a 3 rib roast, large end and Prime. Yes it's costly, but only once a year and it's soooo good! Have the butcher cut the bones away from the meat and reattach it with cord. The directions say to S&P and dredge in flour a day ahead and put it in a refrigerator uncovered until roasting the next day. You want to put it on a roasting rack in a roasting pan. For the roasting set the oven to 250*F and I like to actually monitor the oven temp with a remote sensor thermometer 'cause oven thermostats are the pits and are notorious for inaccuracy. I tweak the oven temp based on that remote sensor thermometer. You need a way to check the meat temp (in the center) and I like a thermometer that stays in the roast. Ours is 50 years old and uses red alcohol, Just like an old time thermometer, 'cause that's exactly what it is. But an instant read will work, you'll just need to check it more frequently and when the oven door is open you're not cooking. A remote sensor meat thermometer would also work. A 10# roast will take upwards of 3 hours. This year ours took over 4 hours, so give plenty of time for it to come up to temp. We like medium rare so I pulled the roast out when I saw 126 on the thermometer. Carry over heat will finish off the doneness. Tent it and let it rest for 30 minutes and crank up the oven temp to 450 or higher. After the 30 minutes the foil is removed and the roast put back into the oven for 5-10 minutes. It can be carved immediately since it already rested and the high temp just affects the outside to finish it off. 
Enjoy!]]> https://www.tost3.com/showthread.php?tid=912 Wed, 25 Dec 2024 16:13:04 -0500 ShadowsDad]]> https://www.tost3.com/showthread.php?tid=912 Of course I also sliced it across the grain to enhance the tenderness.
Silver skin never tenderizes so I trimmed it off. But this silver skin certainly appeared to have tenderized but I didn't try it.]]> Of course I also sliced it across the grain to enhance the tenderness.
Silver skin never tenderizes so I trimmed it off. But this silver skin certainly appeared to have tenderized but I didn't try it.]]> https://www.tost3.com/showthread.php?tid=891 Sun, 04 Aug 2024 16:10:17 -0400 ShadowsDad]]> https://www.tost3.com/showthread.php?tid=891 ZUCCHINI PIZZA BOATS
Make my zucchini pizza boats when those pizza cravings hit! This healthy, cheesy, and easy zucchini pizza recipe is ready in just 30 minutes.

AUTHOR: Maya Krampf from Wholesome Yum

INGREDIENTS

4 medium Zucchini (or yellow summer squash)
1 tbsp Olive oil
1/4 tsp Sea salt
1/4 tsp Black pepper
16 tbsp Marinara sauce
1/3 cup Mini pepperoni slices
1 1/3 cup Mozzarella cheese

INSTRUCTIONS

Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.

Slice the zucchini lengthwise. Use a spoon or melon baller to scoop out some of the centers of the zucchini to make wells.

Place the zucchini onto the baking sheet, cut side up. Drizzle with olive oil and sprinkle with sea salt and black pepper.

Roast the zucchini in the oven for about 15-20 minutes, until soft.

When the zucchini are done roasting, use paper towels to pat any moisture from the wells.

Spread 2 tablespoons (29.5 milliliters) of marinara inside each zucchini boat. Then top with mozzarella cheese and mini pepperoni slices.

Bake for 5 minutes. Then, broil for about 3-5 minutes, until the cheese is melted and browned.
TOPPING VARIATIONS
Just like a regular pizza, you can easily customize zucchini pizza with different sauces and toppings. Here are some ideas to try:

Veggie – Load them up with bell peppers, oven-dried tomatoes, mushrooms, and olives. Note that the veggies won’t soften much because the baking time is so brief, so you can pre-cook them first if you want them more tender.
Meat Lover’s – Add some cooked Italian sausage, ham, and bacon along with the pepperoni.
Hawaiian – One of my faves! Top your zucchini pizza boats with Canadian bacon and pineapple tidbits.
Buffalo Chicken – Spread some buffalo sauce, add shredded chicken (Instant Pot chicken breast is my go-to quick method for it), and top with a sprinkle of blue cheese or ranch dressing. Or make my buffalo chicken zucchini boats instead.
Sauce Swap – One of my kids isn’t a fan of tomato-based sauces, so I make hers with Alfredo sauce. You can also use my basil pesto sauce.
https://www.amazon.com/Mission-Whole-Tor...113&sr=8-8]]> ZUCCHINI PIZZA BOATS
Make my zucchini pizza boats when those pizza cravings hit! This healthy, cheesy, and easy zucchini pizza recipe is ready in just 30 minutes.

AUTHOR: Maya Krampf from Wholesome Yum

INGREDIENTS

4 medium Zucchini (or yellow summer squash)
1 tbsp Olive oil
1/4 tsp Sea salt
1/4 tsp Black pepper
16 tbsp Marinara sauce
1/3 cup Mini pepperoni slices
1 1/3 cup Mozzarella cheese

INSTRUCTIONS

Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.

Slice the zucchini lengthwise. Use a spoon or melon baller to scoop out some of the centers of the zucchini to make wells.

Place the zucchini onto the baking sheet, cut side up. Drizzle with olive oil and sprinkle with sea salt and black pepper.

Roast the zucchini in the oven for about 15-20 minutes, until soft.

When the zucchini are done roasting, use paper towels to pat any moisture from the wells.

Spread 2 tablespoons (29.5 milliliters) of marinara inside each zucchini boat. Then top with mozzarella cheese and mini pepperoni slices.

Bake for 5 minutes. Then, broil for about 3-5 minutes, until the cheese is melted and browned.
TOPPING VARIATIONS
Just like a regular pizza, you can easily customize zucchini pizza with different sauces and toppings. Here are some ideas to try:

Veggie – Load them up with bell peppers, oven-dried tomatoes, mushrooms, and olives. Note that the veggies won’t soften much because the baking time is so brief, so you can pre-cook them first if you want them more tender.
Meat Lover’s – Add some cooked Italian sausage, ham, and bacon along with the pepperoni.
Hawaiian – One of my faves! Top your zucchini pizza boats with Canadian bacon and pineapple tidbits.
Buffalo Chicken – Spread some buffalo sauce, add shredded chicken (Instant Pot chicken breast is my go-to quick method for it), and top with a sprinkle of blue cheese or ranch dressing. Or make my buffalo chicken zucchini boats instead.
Sauce Swap – One of my kids isn’t a fan of tomato-based sauces, so I make hers with Alfredo sauce. You can also use my basil pesto sauce.
https://www.amazon.com/Mission-Whole-Tor...113&sr=8-8]]> https://www.tost3.com/showthread.php?tid=887 Thu, 25 Jul 2024 12:20:20 -0400 ShadowsDad]]> https://www.tost3.com/showthread.php?tid=887 CAULIFLOWER POTATO SALAD (KETO & HEALTHY)
This easy cauliflower potato salad tastes like regular potato salad, except it's keto, gluten-free, and just healthy. Make it in 15 minutes!

INGREDIENTS

1 head Cauliflower (cut into small florets)
2/3 cup Mayonnaise
1 tbsp Apple cider vinegar
1 tbsp Dijon mustard
1/2 tsp Garlic powder
1/2 tsp Paprika
1/2 tsp Sea salt
1/4 tsp Black pepper
1/3 cup Onion (finely diced)
1/3 cup Celery (sliced thinly or diced) (or fennel)
2 large Eggs (hard boiled, chopped)
Chives (optional, for garnish)

INSTRUCTIONS
Cook the cauliflower on the stove or in the microwave.

Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well and let cool. Note: expect this to take longer, more like 10 minutes or more. You want the veg' to be soft and not crunchy. But that might depend on the size of the pieces.

Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons (30 mL) of water. Microwave on high for 10 minutes, stirring halfway through. Drain well and let cool.

Meanwhile, in a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.

In a large bowl, combine the cauliflower, diced onion, sliced celery, and diced egg.

Pour the dressing over the salad and mix well.

If you have time, refrigerate the cauliflower potato salad for at least 1 hour to let the flavors develop. (This is optional.) If desired, garnish with chives and additional paprika.

Notes:

MY RECIPE TIPS
>Cut the florets small. Smaller florets will more closely resemble potatoes. Plus, I like that they cook faster.
>Cook the cauliflower until very soft. I’m all for crisp-tender for many of my cauliflower recipes, but for this particular recipe, extra softness will give your cauliflower potato salad a texture that’s closer to potatoes. Don’t stop cooking too early!
>Fold or toss the salad rather than stirring. Since I recommend very soft cauliflower, I find that it can get a bit mushy if I stir it.
>If you have time, refrigerate for an hour. This is not required, but will let the flavors develop more. I often like to make this salad ahead anyway.
>Change it up with dill pickles or bacon! If you like these flavors in potato salads, you’ll like them in this cauliflower potato salad, too. Just mince the pickles finely, or crumble oven baked bacon and add to your taste.]]> CAULIFLOWER POTATO SALAD (KETO & HEALTHY)
This easy cauliflower potato salad tastes like regular potato salad, except it's keto, gluten-free, and just healthy. Make it in 15 minutes!

INGREDIENTS

1 head Cauliflower (cut into small florets)
2/3 cup Mayonnaise
1 tbsp Apple cider vinegar
1 tbsp Dijon mustard
1/2 tsp Garlic powder
1/2 tsp Paprika
1/2 tsp Sea salt
1/4 tsp Black pepper
1/3 cup Onion (finely diced)
1/3 cup Celery (sliced thinly or diced) (or fennel)
2 large Eggs (hard boiled, chopped)
Chives (optional, for garnish)

INSTRUCTIONS
Cook the cauliflower on the stove or in the microwave.

Stove method: Boil a pot of water with a tablespoon of salt. Add the cauliflower, and simmer until very tender (about 5 minutes). Drain well and let cool. Note: expect this to take longer, more like 10 minutes or more. You want the veg' to be soft and not crunchy. But that might depend on the size of the pieces.

Microwave method: Place the cauliflower florets in a large bowl with 2 tablespoons (30 mL) of water. Microwave on high for 10 minutes, stirring halfway through. Drain well and let cool.

Meanwhile, in a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, garlic powder, paprika, sea salt, and black pepper, until smooth.

In a large bowl, combine the cauliflower, diced onion, sliced celery, and diced egg.

Pour the dressing over the salad and mix well.

If you have time, refrigerate the cauliflower potato salad for at least 1 hour to let the flavors develop. (This is optional.) If desired, garnish with chives and additional paprika.

Notes:

MY RECIPE TIPS
>Cut the florets small. Smaller florets will more closely resemble potatoes. Plus, I like that they cook faster.
>Cook the cauliflower until very soft. I’m all for crisp-tender for many of my cauliflower recipes, but for this particular recipe, extra softness will give your cauliflower potato salad a texture that’s closer to potatoes. Don’t stop cooking too early!
>Fold or toss the salad rather than stirring. Since I recommend very soft cauliflower, I find that it can get a bit mushy if I stir it.
>If you have time, refrigerate for an hour. This is not required, but will let the flavors develop more. I often like to make this salad ahead anyway.
>Change it up with dill pickles or bacon! If you like these flavors in potato salads, you’ll like them in this cauliflower potato salad, too. Just mince the pickles finely, or crumble oven baked bacon and add to your taste.]]> https://www.tost3.com/showthread.php?tid=825 Sat, 20 Jan 2024 04:17:20 -0500 Wchnu]]> https://www.tost3.com/showthread.php?tid=825

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  20240113_202720.jpg (Size: 612.56 KB / Downloads: 31) ]]> https://www.tost3.com/showthread.php?tid=824 Wed, 17 Jan 2024 18:18:41 -0500 ShadowsDad]]> https://www.tost3.com/showthread.php?tid=824 I previously mixed some ricotta with salt, red pepper, oregano, basil and smeared that on my 10" low carb/hi fiber tortilla. I was pretty generous with it. Some sliced meatballs also went on that and some pepperoni. Some Pecorino Romano was sprinkled on and then some domestic provolone on top as the pully cheese. A few minutes on the heat soaked steel in the oven and it was bubbling and hot. 
Critique: It was very different, nice and creamy and tasty. It definitely has promise. Negatives? I mixed in the dry herbs shortly before making the pizza and that wasn't enough time for them to soften and soak up moisture from the ricotta. I'll definitely make this again.
What is supposed to go into the ricotta? Anything you wish. Mozzarella is an easy sub' for the provolone. Don't like red pepper? Add black pepper instead, or leave it out entirely. Could it be made into a dessert pizza? Sure. Sugar and cocoa (maybe some instant coffee?) added to the ricotta and some chocolate on top to melt. Maybe some whipped cream as a topping. 
The variations, both savory and sweet, are endless.]]> I previously mixed some ricotta with salt, red pepper, oregano, basil and smeared that on my 10" low carb/hi fiber tortilla. I was pretty generous with it. Some sliced meatballs also went on that and some pepperoni. Some Pecorino Romano was sprinkled on and then some domestic provolone on top as the pully cheese. A few minutes on the heat soaked steel in the oven and it was bubbling and hot. 
Critique: It was very different, nice and creamy and tasty. It definitely has promise. Negatives? I mixed in the dry herbs shortly before making the pizza and that wasn't enough time for them to soften and soak up moisture from the ricotta. I'll definitely make this again.
What is supposed to go into the ricotta? Anything you wish. Mozzarella is an easy sub' for the provolone. Don't like red pepper? Add black pepper instead, or leave it out entirely. Could it be made into a dessert pizza? Sure. Sugar and cocoa (maybe some instant coffee?) added to the ricotta and some chocolate on top to melt. Maybe some whipped cream as a topping. 
The variations, both savory and sweet, are endless.]]> https://www.tost3.com/showthread.php?tid=820 Sat, 13 Jan 2024 00:19:05 -0500 ShadowsDad]]> https://www.tost3.com/showthread.php?tid=820 They were approx' 1" thick and frozen so the charts told me approx' 5 hours at 131 degrees. I wanted rare at 129 degrees so I just added another hour as the minimum time. With SV it's OK to go over, it won't overcook. When they came out of the bath I saved the bag juices for the dog and torched the burgers (4 burgers, 2 for leftovers) and after both sides had been torched I put cheese on them and broiled them to melt the cheese. 
OK, so rare ground meat, dangerous right? Not with sous vide. The burgers would thaw and come up to temp in approx' an hour. The rest of the time was for sanitizing the meat and killing anything living. What high temp' cooking does in minutes (and must overcook) SV does in hours at a lower temp'. It's perfectly safe if SV is done correctly. I've seen cooking shows where it isn't done safely and times are short. That's very dangerous and I wind up hollering at the TV "chef".
The result, and this is NOT the first time I've done this, nor will it be the last time, was absolutely delicious. It results in a burger that is rare from edge to edge with nothing overcooked, just as tender as can be, and since it's torched the flavor is grilled. I added some liquid smoke to mine.]]> They were approx' 1" thick and frozen so the charts told me approx' 5 hours at 131 degrees. I wanted rare at 129 degrees so I just added another hour as the minimum time. With SV it's OK to go over, it won't overcook. When they came out of the bath I saved the bag juices for the dog and torched the burgers (4 burgers, 2 for leftovers) and after both sides had been torched I put cheese on them and broiled them to melt the cheese. 
OK, so rare ground meat, dangerous right? Not with sous vide. The burgers would thaw and come up to temp in approx' an hour. The rest of the time was for sanitizing the meat and killing anything living. What high temp' cooking does in minutes (and must overcook) SV does in hours at a lower temp'. It's perfectly safe if SV is done correctly. I've seen cooking shows where it isn't done safely and times are short. That's very dangerous and I wind up hollering at the TV "chef".
The result, and this is NOT the first time I've done this, nor will it be the last time, was absolutely delicious. It results in a burger that is rare from edge to edge with nothing overcooked, just as tender as can be, and since it's torched the flavor is grilled. I added some liquid smoke to mine.]]> https://www.tost3.com/showthread.php?tid=690 Wed, 18 Jan 2023 22:49:25 -0500 ShadowsDad]]> https://www.tost3.com/showthread.php?tid=690 Our supermarket had bottom round on sale for $2.99 so I bought some. Sous Vide tenderizes and cooks it and when it's done in the bath it gets torched to brown it and make it taste roasted even though it never roasted for even a minute. Thin sliced it's excellent roast beef. 
If you can read a chart, set a thermostat, and open a water tap you can Sous Vide too. And what male doesn't like to play with fire? (Go ahead and pound your chest while making he man sounds.) All it takes is a Sous Vide water circulator and they are priced reasonably and can do far more than make roast beef for sandwiches. Give 'em time and maybe they'll be able to cut, split, and stack cord wood. 
The roast beef I made is all consumed, but while the price was low I bought another 5lb'er and it's in the freezer, fully cooked, and just waiting to be thawed, torched, and sliced.]]> Our supermarket had bottom round on sale for $2.99 so I bought some. Sous Vide tenderizes and cooks it and when it's done in the bath it gets torched to brown it and make it taste roasted even though it never roasted for even a minute. Thin sliced it's excellent roast beef. 
If you can read a chart, set a thermostat, and open a water tap you can Sous Vide too. And what male doesn't like to play with fire? (Go ahead and pound your chest while making he man sounds.) All it takes is a Sous Vide water circulator and they are priced reasonably and can do far more than make roast beef for sandwiches. Give 'em time and maybe they'll be able to cut, split, and stack cord wood. 
The roast beef I made is all consumed, but while the price was low I bought another 5lb'er and it's in the freezer, fully cooked, and just waiting to be thawed, torched, and sliced.]]> https://www.tost3.com/showthread.php?tid=683 Thu, 29 Dec 2022 18:46:27 -0500 CDinVT]]> https://www.tost3.com/showthread.php?tid=683
  Pierogi 1.jpg (Size: 466.67 KB / Downloads: 34)

  pierogi 2.jpg (Size: 315.82 KB / Downloads: 34)
Here are some other fillings .This is my take on my grandmas potato and cheese filling. I boil 4 big skinned russet potatoes till there soft ,strain them add them back to the pot .I mash them to lumpy with a little amount of milk .Then I add and mix 1 cup of grated sharp Vermont cheddar and add and mix in 1 cup of sautéed onions. lastly salt and pepper to taste .adjust recipe to your own tastes. 
Another filling I make for a dessert Pierogi I start off with 2 cups of frozen blue berries in a bowl about 2 cups, I add 1/4 cup of sugar 1/4 cup of cornstarch mix well and stuff .You can also do the same with thin apple slices with sugar, a pinch of cinnamon ,cornstarch. 
Tips
1.The dough has to be rolled to around 1/8th's of a inch thick and lightly floured ,what ever dough cutter you use should be no smaller than 2 inches round. 
2 Don't over stuff them the dough will crack and they will open up when boiling same goes with under stuffing them.
3. I pinch seal the pierogi on the edge then I use the prongs of fork to really get a good seal .
4.I make couple dozen at a time and I blanch them for 30 seconds boiling water and freeze them in the freezer in big zip lock bags by the dozen label them with the date and type ,frozen in this way they can last around 3 months in the freezer. Cooked pierogi will last up 2 to 3 days in the fridge in a sealed container
5.Don't let the dough get to dry.
 Enjoy!

I am working on a recipe for gluten free dough as I developed a wheat intolerance about 3 years ago , I miss these the most of anything I will post the recipe when I figure it out.]]>
  Pierogi 1.jpg (Size: 466.67 KB / Downloads: 34)

  pierogi 2.jpg (Size: 315.82 KB / Downloads: 34)
Here are some other fillings .This is my take on my grandmas potato and cheese filling. I boil 4 big skinned russet potatoes till there soft ,strain them add them back to the pot .I mash them to lumpy with a little amount of milk .Then I add and mix 1 cup of grated sharp Vermont cheddar and add and mix in 1 cup of sautéed onions. lastly salt and pepper to taste .adjust recipe to your own tastes. 
Another filling I make for a dessert Pierogi I start off with 2 cups of frozen blue berries in a bowl about 2 cups, I add 1/4 cup of sugar 1/4 cup of cornstarch mix well and stuff .You can also do the same with thin apple slices with sugar, a pinch of cinnamon ,cornstarch. 
Tips
1.The dough has to be rolled to around 1/8th's of a inch thick and lightly floured ,what ever dough cutter you use should be no smaller than 2 inches round. 
2 Don't over stuff them the dough will crack and they will open up when boiling same goes with under stuffing them.
3. I pinch seal the pierogi on the edge then I use the prongs of fork to really get a good seal .
4.I make couple dozen at a time and I blanch them for 30 seconds boiling water and freeze them in the freezer in big zip lock bags by the dozen label them with the date and type ,frozen in this way they can last around 3 months in the freezer. Cooked pierogi will last up 2 to 3 days in the fridge in a sealed container
5.Don't let the dough get to dry.
 Enjoy!

I am working on a recipe for gluten free dough as I developed a wheat intolerance about 3 years ago , I miss these the most of anything I will post the recipe when I figure it out.]]> https://www.tost3.com/showthread.php?tid=630 Thu, 02 Jun 2022 16:52:30 -0400 ShadowsDad]]> https://www.tost3.com/showthread.php?tid=630 Pickled Eggs

3 dozen large eggs
6 cups White Vinegar
2 cups water
2 medium to large onions, coarse chopped
5 cloves garlic, coarse chopped

1 gallon jar

Optional:
1 Beet for color
4 Ripe Scotch Bonnet Peppers, coarse chopped
2 generously rounded TBL crushed red pepper

Add ½ of the  liquid and all coarse chopped flavorings to jar. Hardboil eggs, then shell them and add the eggs to the jar. The eggs should all easily fit in the jar and be covered by liquid. If desired a skinned, sliced beet can be added for color, the pickling juice should be much darker than the desired egg color when you remove the beet slices. If the beet is small enough removal of the beet may be unnecessary. Allow to sit at room temperature for 2-3 weeks for the pickle to fully absorb. Shelf life should be a few months, but they won’t last that long. I’ve kept them refrigerated for years and they make the very best egg salad when they get super pickled.

Add salt and pepper as desired when eaten, a good hot sauce is also good on them if the hot peppers aren’t added to the jar. I think they make the best egg salad.

4 dozen of our eggs makes two ½ gallon jars with a few left over.

Note: I now use 5 parts vinegar to 1 part water. I also don’t add any heat to the pickle. Instead I just use hot sauce for every bite. That way those folks who don’t like heat don’t need to have it.]]> Pickled Eggs

3 dozen large eggs
6 cups White Vinegar
2 cups water
2 medium to large onions, coarse chopped
5 cloves garlic, coarse chopped

1 gallon jar

Optional:
1 Beet for color
4 Ripe Scotch Bonnet Peppers, coarse chopped
2 generously rounded TBL crushed red pepper

Add ½ of the  liquid and all coarse chopped flavorings to jar. Hardboil eggs, then shell them and add the eggs to the jar. The eggs should all easily fit in the jar and be covered by liquid. If desired a skinned, sliced beet can be added for color, the pickling juice should be much darker than the desired egg color when you remove the beet slices. If the beet is small enough removal of the beet may be unnecessary. Allow to sit at room temperature for 2-3 weeks for the pickle to fully absorb. Shelf life should be a few months, but they won’t last that long. I’ve kept them refrigerated for years and they make the very best egg salad when they get super pickled.

Add salt and pepper as desired when eaten, a good hot sauce is also good on them if the hot peppers aren’t added to the jar. I think they make the best egg salad.

4 dozen of our eggs makes two ½ gallon jars with a few left over.

Note: I now use 5 parts vinegar to 1 part water. I also don’t add any heat to the pickle. Instead I just use hot sauce for every bite. That way those folks who don’t like heat don’t need to have it.]]> https://www.tost3.com/showthread.php?tid=533 Sun, 21 Nov 2021 17:15:51 -0500 srqshaver]]> https://www.tost3.com/showthread.php?tid=533
The other day my wife was at a thrift store and found one of these infrared grills for $35. They are pretty expensive new so I had to try it. Believe it or not, it actually works really well. It heats the grill to somewhere just north of 400 degrees but, because the heat sources aren't under the grill, there's virtually no smoke. The juice drips into a tray that never gets very hot so there are no flare-ups or anything like you'd get on a gas or electric grill. It's definitely not as hot as a gas grill but I prefer slow cooking anyway. It's essentially the adult version of an easy-bake oven only with much more powerful bulbs. It does get hot enough to have a grilling effect though as you can see from the finished steak.

So now I'm on a grilling spree. Anything that can be grilled is going on that baby. Last night I cooked some shrimp and veggie skewers and a couple of filets of fish. Everything turned out fine but I should have gone a bit longer on the veggies. It takes a little longer the higher the food is off the grate itself. I'm just happy I have a way to grill that works for me!


  phillips-smokeless-indoor-grill.jpg (Size: 107 KB / Downloads: 35)


  Phillips Smokless Infrared Grill .resized.jpg (Size: 253.68 KB / Downloads: 35)


  Phillips Smokless Infrared Grill - Steak and Veggies.jpg (Size: 636.62 KB / Downloads: 35) ]]>
The other day my wife was at a thrift store and found one of these infrared grills for $35. They are pretty expensive new so I had to try it. Believe it or not, it actually works really well. It heats the grill to somewhere just north of 400 degrees but, because the heat sources aren't under the grill, there's virtually no smoke. The juice drips into a tray that never gets very hot so there are no flare-ups or anything like you'd get on a gas or electric grill. It's definitely not as hot as a gas grill but I prefer slow cooking anyway. It's essentially the adult version of an easy-bake oven only with much more powerful bulbs. It does get hot enough to have a grilling effect though as you can see from the finished steak.

So now I'm on a grilling spree. Anything that can be grilled is going on that baby. Last night I cooked some shrimp and veggie skewers and a couple of filets of fish. Everything turned out fine but I should have gone a bit longer on the veggies. It takes a little longer the higher the food is off the grate itself. I'm just happy I have a way to grill that works for me!


  phillips-smokeless-indoor-grill.jpg (Size: 107 KB / Downloads: 35)


  Phillips Smokless Infrared Grill .resized.jpg (Size: 253.68 KB / Downloads: 35)


  Phillips Smokless Infrared Grill - Steak and Veggies.jpg (Size: 636.62 KB / Downloads: 35) ]]> https://www.tost3.com/showthread.php?tid=455 Mon, 02 Aug 2021 16:14:16 -0400 Dave in KY]]> https://www.tost3.com/showthread.php?tid=455 https://www.tost3.com/showthread.php?tid=436 Mon, 05 Jul 2021 09:24:55 -0400 ShadowsDad]]> https://www.tost3.com/showthread.php?tid=436
I'm not much of a coffee drinker. In the AM I have a hot mug of faux Joe roasted grain beverage with half and half and half (Ha Ha! 1 1/2! Too funny. I'm leaving it.) and monk fruit extract to sweeten it. But every once in a while I want a pick me up during the day and that's when I want some caffeine. I recently discovered Ki Tu Super Coffee. They might have different flavors, but I have the mocha. It's clearly a keto beverage with 2 grams of net carbs and I have to tell you, it's absolutely delicious. It has MCT oil, 10 grams of protein, and did I mention delicious? Oh, and 200mg of caffeine.

Today I'm making another loaf of the King Arthur Flour low carb bread and I'm waiting for it to rise. Today in an effort to give it more flavor I used a bottle of wheat lager beer* as the liquid and 18 drops of wheat bread flavor from 1 on 1 flavors. It's the first time I've used this particular flavor... fingers crossed. Maybe I should have warmed the beer, it's taking forever to rise. 

The bread turned out good.

*Yes, I'm aware that it's giving it more carbs. But I sliced it extremely thin and got 19 slices and 2 ends that went to the dogs. The bread is good. What's a beer? 70 carbs? Lets use 100 carbs, and 20 slices. That's 5 carbs per slice and we're on the high side of the estimate. More than I would like but it's one way to give flavor to it. It's still a work in progress.]]>
I'm not much of a coffee drinker. In the AM I have a hot mug of faux Joe roasted grain beverage with half and half and half (Ha Ha! 1 1/2! Too funny. I'm leaving it.) and monk fruit extract to sweeten it. But every once in a while I want a pick me up during the day and that's when I want some caffeine. I recently discovered Ki Tu Super Coffee. They might have different flavors, but I have the mocha. It's clearly a keto beverage with 2 grams of net carbs and I have to tell you, it's absolutely delicious. It has MCT oil, 10 grams of protein, and did I mention delicious? Oh, and 200mg of caffeine.

Today I'm making another loaf of the King Arthur Flour low carb bread and I'm waiting for it to rise. Today in an effort to give it more flavor I used a bottle of wheat lager beer* as the liquid and 18 drops of wheat bread flavor from 1 on 1 flavors. It's the first time I've used this particular flavor... fingers crossed. Maybe I should have warmed the beer, it's taking forever to rise. 

The bread turned out good.

*Yes, I'm aware that it's giving it more carbs. But I sliced it extremely thin and got 19 slices and 2 ends that went to the dogs. The bread is good. What's a beer? 70 carbs? Lets use 100 carbs, and 20 slices. That's 5 carbs per slice and we're on the high side of the estimate. More than I would like but it's one way to give flavor to it. It's still a work in progress.]]> https://www.tost3.com/showthread.php?tid=426 Thu, 17 Jun 2021 18:20:18 -0400 ShadowsDad]]> https://www.tost3.com/showthread.php?tid=426 I've had goose eggs and they are OK, but I found the albumen to be rubbery, that's the best I can describe it. They're big eggs. They're not my favorite. They'd probably be better scrambled but I like runny yolks and the albumen fully set when I eat eggs. So not my favorite eggs. I never had enough to "play with" to try different ways to prepare them.

Homegrown (fresh) chicken hen fruit I have all the time and they are soooo much better than chicken ranch eggs from the supermarket no matter what claims are written on the carton to get someone to buy. They are much higher quality and as my wife will attest to I'm extremely picky about my eggs.

A local chicken keeper has started to sell both chicken and duck eggs and I never had duck eggs before. They are my new favorite egg. They have a much higher ratio of yolk to albumen and that's exactly what I want on my 1/2 slice of low carb toast. The over easy eggs go on top of the toast and the duck yolks are exceptionally creamy. I still like homegrown chicken eggs but duck eggs are better on my toast. I won't turn down a good chicken egg.

If you ever get a chance to try duck eggs, if you like a runny yolk, I highly recommend them. For those who can't tolerate chicken eggs duck eggs have a different protein and might be tolerated better.

Guinea fowl eggs also have a high yolk to albumen ratio and are delicious when they can be found. They are a denser egg. They don't lay in the coop (I allow true free range and they can wander up to 1/4 mile away) but instead they find where THEY want to lay. And as stupid as they are they can count, so it seems, and will abandon a nest if they catch me taking the eggs. One year I didn't find the nest until late and all the hens lay in the same nest. When I did find it it had over 130 rotten eggs in it. The garden appreciated the tilling in of the stinky little grenades (pop, pop, pop!).]]> I've had goose eggs and they are OK, but I found the albumen to be rubbery, that's the best I can describe it. They're big eggs. They're not my favorite. They'd probably be better scrambled but I like runny yolks and the albumen fully set when I eat eggs. So not my favorite eggs. I never had enough to "play with" to try different ways to prepare them.

Homegrown (fresh) chicken hen fruit I have all the time and they are soooo much better than chicken ranch eggs from the supermarket no matter what claims are written on the carton to get someone to buy. They are much higher quality and as my wife will attest to I'm extremely picky about my eggs.

A local chicken keeper has started to sell both chicken and duck eggs and I never had duck eggs before. They are my new favorite egg. They have a much higher ratio of yolk to albumen and that's exactly what I want on my 1/2 slice of low carb toast. The over easy eggs go on top of the toast and the duck yolks are exceptionally creamy. I still like homegrown chicken eggs but duck eggs are better on my toast. I won't turn down a good chicken egg.

If you ever get a chance to try duck eggs, if you like a runny yolk, I highly recommend them. For those who can't tolerate chicken eggs duck eggs have a different protein and might be tolerated better.

Guinea fowl eggs also have a high yolk to albumen ratio and are delicious when they can be found. They are a denser egg. They don't lay in the coop (I allow true free range and they can wander up to 1/4 mile away) but instead they find where THEY want to lay. And as stupid as they are they can count, so it seems, and will abandon a nest if they catch me taking the eggs. One year I didn't find the nest until late and all the hens lay in the same nest. When I did find it it had over 130 rotten eggs in it. The garden appreciated the tilling in of the stinky little grenades (pop, pop, pop!).]]>