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- fine-ass '22 harvest!
Live Stoners Dr. Bubbles & Bushmasterar15's Food Network
- Thread starter Dr.Bubbles
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gaaaahhhhh, why do I keep coming back here, it's only torment! 
....been away too long, so that has to change, and i have to scare up some counter weapons to all this gut bomb delicacies overload! 
still waiting for that to come in the mail mate! 
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- Oinker RyBZ™ & Moocow Brisket
Is that a different crust recipe from usual? Looks thinner and I like the way it fluted out. Almost like a deep dish thin crust. Looks bomb.
THEY'RE called KAAAAHBS Joe's dad's stuff
@Dr.Bubbles Trying a new dish rather than the usual pizza stone..the tray is a little small...worked great...I do like thinner pizzas..
Postal issues @Waira :smoking:
Postal issues @Waira :smoking:
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The day started off snowy and cold, so that normally calls for soup right?
Bone broth to start...
Then make art and food...
Cause I know @LordGreenWood likes meat, we went big timers...
Leeks, onion, regular and elephant garlic had to be processed in batches cause I got out the big stock pot...
Don't forget some potatoes...
And lots of carrots...
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Do you leave it chunky or take the meat out use a stick blender and puree it and put the meat back?
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Chunky!!! Sometime will puree or smash the potatoes and add some coconut cream to thicken it a tiny bit, or arrowroot with hemp milk, it was real sweet with all the bulbs in there tonight, so no cream needed this time. One and half gallons in the freezer for future easy meals, gallon or so in fridge for leftovers. I only know how to feed an Army, I swear.
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Looks good Ozone! Cooking is about as much fun as growing weed :smoking:
Now I'm going to have to find something to eat. Guess it's some leftover beef stew unless I can find something else.
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I made albondigas soup Sunday for dinner and like you 5 seperate large servings in the freezer. I cannot eat bovine anything so in my version we call it turkey ball soup. Chicken stock, most of the time it is a combination of homemade and Costco's Organic Chicken Stock. Homemade is better but I don't always have enough on hand. It gets used in so many day to day recipes. Then I use ground turkey, brown rice, egg, fresh mint (lots of it) cumin, salt and pepper to make the meat balls. Crimini mushrooms, carrots, celery and whatever other vegetables we have on hand go in the pot at the appropriate time. Serve with butter (goat butter for me) toasted San Luis Sour Dough bread. Throw a generous handful of shredded (goat) cheddar cheese in the bowl on top.
This is the more traditional recipe. Don't even bother to make this if you do not have some good homemade beef stock.
Meat Balls
1 lb. lean ground beef
1/2 sm. onion, minced
1 clove of garlic minced
1/4 Cup. Sour dough bread cubes, small – 3/8”
1/2 cup. fresh mint, minced
1 egg, slightly beaten
1 tsp. salt
1/8 tsp. cumin powder
1/4 tsp. Mexican oregano
1/4 tsp. ground pepper
Mix in bowl and form into 1” balls.
Soup Base
2 QT Home made beef stock. (If this is wimpy then so is the soup.)
1/2 c. crushed tomato
1 Bay leaf
Bring soup to boil and add the meatballs. Soup is done when the meatballs float then sink again.
Serve with buttered toast and shredded cheddar cheese.
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