Monica grew these over the winter.
Archives for category: Plant-Based
We recently purchased a large onion at a local city market.
Recent onion rings at our place have been done in the air fryer. Someone special made these.
Last night was a joint effort. My wife provided adult supervision.
I started out by trying to remember the basic steps for cooking these in oil and found several helpful videos. People teach various methods that lead to success.
A few of the favorite videos we found:
The version we put together last night is vegan. Some people use milk, buttermilk and egg and that’s OK with me. If we can go with something vegan, then we get to enjoy together and this really turned out nice.
Basics for us:
Bisquick with spices, a bit of cornmeal and a can of beer.
We sliced the onion rings and put them in a gallon bag with a bit of beer to get them wet.
We rolled them in the dry mix and set them on a plate.
We added beer to the dry mix to make something like a pancake batter.
We dipped the rings into the batter and cooked in hot oil. My wife uses the end of a clean chopstick to see if the oil bubbles enough to show it’s hot.
A happy Friday night.
See you next time.
Image above: The bend test- out back on Whidbey Island.
For years, I have attempted to make good ribs on the weber. Sometimes it turns out just right. Sometimes guests are over and the ribs aren’t ready on time. Sometimes, I am good with the hours-long ritual of watching over the smoky grill.
I have been to see my buddy a couple times and he does ribs that are boiled first, then go to the grill. They turn out really nice.
I have never attempted to learn this method. The time is now.
What others are saying:
What we did:
Removed the membrane from the ribs, then cut them up.
Boiled some beer, added ribs, turned heat down to a slow boil.
To the beer boil, we added:
A whole bulb of garlic, two whole jalapeños. Some cracked, black pepper. Half cup sugar. Half cup salt.
Left the ribs in for no more than 30 mins. Removed ribs and placed in the refrigerator overnight.
Time to set up the Weber – What we use:
Apple Wood Chunks
We use the chimney method/no lighter fluid to start:
Slow ‘n Sear water bath separates the hot and cold sides of the grill.
Add some wood chunks to the charcoal when you dump the chimney.
Add about a quart of hot tap water. Do not fill all the way or it will slop on the coals when you wire brush the grill. Check water level and add more when needed when turning the meat.
It was a breezy day out here.
The meat was on for almost 4 hours, but I was experimenting with turning the top vent to the almost closed position. I will try to keep the heat up a bit and see if it all works out a bit faster next time.
Our mobile BBQ workstation:
Neighborhood Spirit
The ribs went on for about 45 mins with no sauce, just smoke. Turned them once during this time.
Added sauce a couple of times.
Done
Kitchen Table
Vegan Compromise
Two person household. My wife is vegan/plant based. She works with plant based recipes and cooking all year. She made the slaw and pasta below. She makes the best slaw dressing I have ever tasted.
Very happy with this method for ribs. This was a fun project and it may be the way for me to go from now on?
My loving wife assisted with all phases of this project. It was a fun time for us. She is an expert in the kitchen.
We have that mint for your drink.
Watching this one come long.
Years ago, we did some sprouting at home. We got away from it as other projects came along.
Thinking about growing some sunflowers this year, and came across this really nice video:
We are ready to get back at it.
In the past, we tried alfalfa, clover, & lentils.
Alfalfa at top of page and below:
