alimac23 Posted August 15, 2018 Report Posted August 15, 2018 All done, rested it for just over an hour before slicing, for a cheap bit of brisket it wasn’t bad at all. 5
MacKenzie Posted August 15, 2018 Report Posted August 15, 2018 I did another batch of basil yesterday, froze and vacuumed sealed it. I think I will be easily about to break off pieces when I want to use some then reseal the bag. I have used the ice cube trick on other things and not a real fan of it so I'm trying this method. 2
MacKenzie Posted August 15, 2018 Report Posted August 15, 2018 Oh my, alimac, I'd love a bowl of that right now, delicious. 1
tony b Posted August 15, 2018 Report Posted August 15, 2018 Nice job on the brisket. @MacKenzie - did you flatten it out to keep the block thin so you could break off pieces? I have a set of small plastic cubes with attached lids that I fill up with pesto and freeze. Similar idea to the ice cube tray, but I leave the pesto in them, so they don't get as much freezer burn having only the top layer exposed. Don't remember where I scored them? 1
MacKenzie Posted August 15, 2018 Report Posted August 15, 2018 Yes, I flattened it out and with the olive oil I don't think it will freeze rock hard and I'm pretty sure I'll be able to break off what I want. 1
tony b Posted August 15, 2018 Report Posted August 15, 2018 Let me know how it works for you, may alter my technique. 1
MacKenzie Posted August 16, 2018 Report Posted August 16, 2018 I will Tony, hopefully I'll remember when the time comes. 1
MacKenzie Posted August 18, 2018 Report Posted August 18, 2018 Made a chicken casserole today, just winging it- the chicken was previously roast on the KK. 2
sfdrew28 Posted August 19, 2018 Report Posted August 19, 2018 Did a fresh clam pizza with arugula and a simple anchovy pie. My biggest fan preferred the anchovy pie. Me too. 8
Tyrus Posted August 19, 2018 Report Posted August 19, 2018 Enjoy. Don't turn around she'll be all grown up .Good pizza 1
alimac23 Posted August 19, 2018 Report Posted August 19, 2018 Ah I could really go a nice big plate of that chicken casserole@MacKenzie!
tony b Posted August 19, 2018 Report Posted August 19, 2018 I'm shocked your daughter likes anchovies? That's big, bold flavor for a young palate. 1
sfdrew28 Posted August 20, 2018 Report Posted August 20, 2018 I'm shocked your daughter likes anchovies? That's big, bold flavor for a young palate. As soon as she started eating solids I varied her diet. I fed her stuff like tongue, snails, spicy foods, and anything else we ate. I’m hoping it sticks and she becomes an adventurous eater like her dad. Sent from my iPhone using Tapatalk 7
MacKenzie Posted August 20, 2018 Report Posted August 20, 2018 (edited) Made a new recipe for pesto today using the mortar and pestle. This recipe only used 1 clove of garlic where my first batch used 4 cloves for the same amount of basil leaves. They both tasted very good, what can I say. One of these days I'll put it on a KK pizza. Off to make another batch. Done, this one I plan to give to a friend, it is better. I worked a little faster and perhaps that helped. Edited August 20, 2018 by MacKenzie 4
tony b Posted August 20, 2018 Report Posted August 20, 2018 I applaud the effort, MacKenzie, but a food processor is soooo much easier! 2
