All of that looks so good!!
What did everyone cook today?
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert last edited by
OleSmokey great looking boule!
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
OleSmokey keep the starter alive and it gets better as it goes along.
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
GWG8541 looks good
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
Deepwoodsbutcher yum
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cdavis Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma Team Camo last edited by
OleSmokey looks great
congrats -
OleSmokey impressive
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OleSmoky Great looking Boule
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Spaghetti squash with hot Italian sausage
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Deepwoodsbutcher Quick and simple sometimes is the best. Love a big old plate of spaghetti! Looks great.
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@wvotrfan
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
@wvotrfan Spaghetti Squash is about the only squash I like, bet it was great
Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico Sous Vide Gardening last edited by
@wvotrfan When I saw the picture I thought it was a big batch of kraut with sausage.
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@wvotrfan
And imitation deer bacon -
glen I like it better than using regular pasta. I’ve got a friend that gets me boxes of spaghetti squash at farmers auctions in the fall. I cook it, pull the spaghetti out and freeze it. It doesn’t hurt it at all being frozen all winter.
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@wvotrfan spaghetti squash is better for you than pasta
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
@wvotrfan Thanks for the tip, didn’t know it would freeze well
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by Bob Stehlik
@wvotrfan That looks mighty tasty. I like squash of all types; a good alternative to spuds. Especially like Acorn Squash on the Traeger, halved with brown sugar and butter or Maple Syrup and butter. We’ll do 6 halves at a time and freeze the leftovers. Almost all types of squash freeze great and for a long time as well.
Improvise, Adapt and Overcome! Semper Fi
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Bob Stehlik I tried acorn squash for the first time last summer and froze some. I got one box to try mostly because they are so cheap at auction. They were good. I’ll get more next fall. I am adding stuff to my fall chores every year. I’ve been buying 8 or more dozen ears of corn every August at peak taste, cook cut and freeze a bunch. Added spaghetti squash 2 years ago I guess I’ll be doing acorn also this year. The corn turns out awesome also. When it’s thawed taste fresh off the cob
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@wvotrfan
This is 5 dozen ears cooked and cut off cob ready for freezing -
@wvotrfan you got a good crop there we did the same last fall did two batch’s like that
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