What have you had for a snack lately?

[taxlady]

Scroll back in this thread, and it is a "Who's Who" of members that have passed away, or disappeared.

CD

Mostly, I like seeing posts from our lost members. I think it's kind of nice that their words live on here.

 

[msmofet]

Last night I got a craving for bruschetta. I toasted some wholegrain and sunflower seed bread in my toaster oven. I rubbed the toasted bread with a large garlic clove*. I added some fresh mozzarella and topped it with some chiffonaded basil. I don't think I'll bother buying fresh moz. I find it kind of bland, sort of like eating milk in a more solid form.

*My late husband called that "culinary garlic abrasion".

View attachment 79314

I feel the same about fresh mozzarella. To bland. I like my mozzarella a little salty and a bit firm.

 

[pictonguy]

I almost never snack and when I do it's generally in the evening. I'm a charcuterie kind of snacker with lots or pickled and briny elements and for about the last year my go to protein has been smoked trout which I do myself. I prefer hands down trout over salmon when it's smoked, no comparison in my mind. Keeping in mind I'm low carbs, otherwise there would be lots of bread and biscuits and instead I use endive, or even some iceberg, works for me and home made cheese crisps and add different elements to them like almond flour or egg whites, it just makes them more sturdy. Cheers.

 

[dragnlaw]

I had microwave mac and cheese as a snack tonight. First time trying this recipe. Here's a link to the video on Facebook. If you don't have an account and don't want to get one, just close the window that pops up when the the link opens. There is likely an X in the top right hand corner of the popup window for closing the window.

2.4M views · 40K reactions | #mrsbrownskitchen #macandcheese | Mrs. Brown’s Kitchen

#mrsbrownskitchen #macandcheese

www.facebook.com

If anyone wants the written recipe, I typed it up and would be happy to share it.
Edited to write that I really liked that mac and cheese.

I keep saying I'm going to try this as I love Mac N Cheese. Haven't done it yet. Soon, soon!

I must say that she must have extremely small hands if she thinks she is just adding 1/4 cup of that cheese - either time! That's OK as I'm pretty sure I would add a lot more too! LOL.

 

[msmofet]

Nutter butter cookies

 

[In A Pickle]

I almost never snack and when I do it's generally in the evening. I'm a charcuterie kind of snacker with lots or pickled and briny elements and for about the last year my go to protein has been smoked trout which I do myself. I prefer hands down trout over salmon when it's smoked, no comparison in my mind. Keeping in mind I'm low carbs, otherwise there would be lots of bread and biscuits and instead I use endive, or even some iceberg, works for me and home made cheese crisps and add different elements to them like almond flour or egg whites, it just makes them more sturdy. Cheers.

Sounds nice.
Hot smoked or cold smoked trout?

 

[In A Pickle]

Having some slithers of very strong parmesan. My taste buds feel like they’re under attack, I really should stop before my head explodes

 

[RavingLunatic]

A bowl of yogurt with some jam.

 

[pictonguy]

Sounds nice.
Hot smoked or cold smoked trout?

Hot smoked. Here's what I do for smoking trout.

I make a brine of water, salt, soy, garlic, brown sugar, bay leaf, crushed black pepper and the trout are generally around 1 lb each and will brine for about 3 or 4 hours. I lay these on a drying rack and refrigerated uncovered overnight and then normally I use either apple or cherry wood or a combo and smoke around 160-170 degrees for about 2-3 hours or pull at around 145 internal temp.

 

[In A Pickle]

Hot smoked. Here's what I do for smoking trout.

I make a brine of water, salt, soy, garlic, brown sugar, bay leaf, crushed black pepper and the trout are generally around 1 lb each and will brine for about 3 or 4 hours. I lay these on a drying rack and refrigerated uncovered overnight and then normally I use either apple or cherry wood or a combo and smoke around 160-170 degrees for about 2-3 hours or pull at around 145 internal temp.

Thanks I like the sound of your brining and the drying so I’ve book marked the post
Is this a strong or weak flavoured brine?

I’ve hot smoked fish many times.
I’m kinda wanting to get into cold smoking fish. I’d like to make my own kippers.
I just haven’t done it yet (I think theres a little fear on my part) so was waiting for winter because it would help keep the fish at low temps.

However here we are well into winter and I’ve still not done it!!
Coward I hear you cry?!
Correct I reply

 

[pictonguy]

Thanks I like the sound of your brining and the drying so I’ve book marked the post
Is this a strong or weak flavoured brine?

I’ve hot smoked fish many times.
I’m kinda wanting to get into cold smoking fish. I’d like to make my own kippers.
I just haven’t done it yet (I think theres a little fear on my part) so was waiting for winter because it would help keep the fish at low temps.

However here we are well into winter and I’ve still not done it!!
Coward I hear you cry?!
Correct I reply

Strong or weak I'm not sure what you mean exactly although the salt content might describe that, again not sure but the salt content is the same.

Soy on the other hand might be what your describing and works well with fish that have a more pronounced “fishy” or assertive flavor profile like trout, salmon or mackerel and because soy is full of glutamates which enhances the umami, and actually that is what umami is (science and you know I like science, lol) and soy adds an extra depth of flavor and coloring when smoked. Which could be described as strong as opposed to a white fish without soy.

The texture which is partly due to it's thickness is always very moist and luscious which demands handling with your bare hands ( ) ands it also makes phenomenal smoked trout rillettes, which I make all the time, and also makes a silky, whipped, cream‑cheese or creme fraiche based mousse or a brandade which I've only made once but it was good.

Oh, and I have on occasion used maple syrup instead of brown sugar, I am CANADIAN after all.

 

[In A Pickle]

Smoked trout rillettes, which I make all the time..

My family LOVE rillette. I make a pork one, a chicken one and a smoked mackerel one.
Wouldn’t mind knowing whats in your smoked trout one?

Strong or weak I'm not sure what you mean exactly although the salt content might describe that, again not sure but the salt content is the same.

What ratio of salt (including soy which is super salty) and sugar to water you are using ie the strength of the solution?

Oh, and I have on occasion used maple syrup instead of brown sugar, I am CANADIAN after all.

I’ll skip the maple syrup for now Daddy Warbucks and stick with the cheap brown sugar

For the avoidance of doubt and not wanting to risk a diplomatic incident owing to a potential lack of definitive emjoi’s the Daddy Warbucks bit is definitely a joke referring to how expensive maple syrup is over here

 

[pictonguy]

Here's my brine.
Strength is 5.7% salt brine.

1 liter water
60g salt
55g brown sugar
45ml soy sauce
3 cloves of garlic, smashed
1 tsp crushed black pepper
1 bay leaf, fresh if avail.

Just make sure the salt has completely dissolved and the water is cold before adding the trout. A liter is basically good for 2 1lb fillets.

My smoked trout rillettes
Trout
250g's smoked trout
2 tbsps unsalted butter
2 tbsps creme fraiche, less if you want a little firmer

Aromatics
1 tbsp finely minced shallot
2 tsp Dijon
zest of about 1/2 lemon
1 tsp fresh lemon juice
1 tbsp minced chives
1 tbsp minced dill
8-10 grinds of fresh black pepper
sea salt to taste.

This is pretty much the one I've been doing for decades and of course use whatever ingredients you prefer.

 

[In A Pickle]

Here's my brine.
Strength is 5.7% salt brine.

1 liter water
60g salt
55g brown sugar
45ml soy sauce
3 cloves of garlic, smashed
1 tsp crushed black pepper
1 bay leaf, fresh if avail.

Just make sure the salt has completely dissolved and the water is cold before adding the trout. A liter is basically good for 2 1lb fillets.

My smoked trout rillettes
Trout
250g's smoked trout
2 tbsps unsalted butter
2 tbsps creme fraiche, less if you want a little firmer

Aromatics
1 tbsp finely minced shallot
2 tsp Dijon
zest of about 1/2 lemon
1 tsp fresh lemon juice
1 tbsp minced chives
1 tbsp minced dill
8-10 grinds of fresh black pepper
sea salt to taste.

This is pretty much the one I've been doing for decades and of course use whatever ingredients you prefer.

Thank you very much, it’s appreciated.
Making my mouth water just thinking about it.
Might put that stuff in my shopping trolley (online) right now!

 

[The Ghan]

Don't know if you'd call it a snack but am about to have lasagne whcih, for me, is a snack

 

[Sir_Loin_of_Beef]

Don't know if you'd call it a snack but am about to have lasagne whcih, for me, is a snack

I didn't know Garfield was a member here.

 

[Sir_Loin_of_Beef]

I make my own trail mix.
I take two empty 34oz peanut jars.

Two 16oz jars full of peanuts.

A 17oz bag of mixed m&ms

And two 9oz bags of Reeses Pieces.

Mix them all together and divide them equally between the two empty 34oz jars and I have two jars of trail mix without any raisins, c'raisins, yogurt coated anything, dried fruits, or anything else that comes in a regular trail mix that I don't like..

 

[Rascal]

Scroll back in this thread, and it is a "Who's Who" of members that have passed away, or disappeared.

CD

We are aging. Some worse than others. : (

Russ

 

[In A Pickle]

I make my own trail mix.
I take two empty 34oz peanut jars. View attachment 79328View attachment 79328

Two 16oz jars full of peanuts. View attachment 79329

A 17oz bag of mixed m&ms View attachment 79330

And two 9oz bags of Reeses Pieces.View attachment 79331View attachment 79332

Mix them all together and divide them equally between the two empty 34oz jars and I have two jars of trail mix without any raisins, c'raisins, yogurt coated anything, dried fruits, or anything else that comes in a regular trail mix that I don't like..

So candy with some nuts?
Sounds like either a high energy endurance sports mix or the sort of trail mix that invariably leaves a trail all around me on the sofa

 

[Sir_Loin_of_Beef]

So candy with some nuts?
Sounds like either a high energy endurance sports mix or the sort of trail mix that invariably leaves a trail all around me on the sofa

No, lots of nuts with candy coated chocolate candies, peanut candies, and peanut butter candies.

The peanuts will be on the sofa, usually between the cracks of the cushions. The candies, on the other hand, are slipery little devils so they will invariably end up on the floor, where you will inevitably step on them.