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OT - What are you doing right now?

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  • SciAggie
    SciAggie Posts: 6,481
    So I find myself reading about aflatoxin levels in local deer corn. Yellow dent corn makes great tortillas. I'm thinking as long as I buy triple cleaned corn with a stated aflatoxin level below 20 ppm, why not use deer corn? It's cheap and easily available.
    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6520960/#:~:text=Aflatoxin%20concentrations%20of%20raw%20maize,nixtamal%2C%20masa%2C%20and%20tortillas.

    This place will lead a person down many different roads...
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • DuckDogDr
    DuckDogDr Posts: 1,549
    Sorry @nolaegghead. Know that's trying times
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,659
    @DuckDogDr how did mtg with big boss go?

    I would rather light a candle than curse your darkness.

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  • Eoin
    Eoin Posts: 4,304
    SciAggie said:
    This is like comedy. Just tried to order a grinder and stuffer from LEM - and get a fraud alert on my card. Jeez. 
    Anne just tried to pay a friend for a stained glass window she made us through online banking and ended up having to call. Lots of fraud at the moment apparently, so lots of alerts.
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  • johnnyp
    johnnyp Posts: 3,932
    Carey, I'm sorry for your loss.  
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • DuckDogDr
    DuckDogDr Posts: 1,549
    edited October 2020
    @Ozzie_Isaac. Will find you this evening at shift change. Working overnight tonight.
    Thanks for checking.  I'll let you know 

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  • nolaegghead
    nolaegghead Posts: 42,109
    SciAggie said:
    So I find myself reading about aflatoxin levels in local deer corn. Yellow dent corn makes great tortillas. I'm thinking as long as I buy triple cleaned corn with a stated aflatoxin level below 20 ppm, why not use deer corn? It's cheap and easily available.
    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6520960/#:~:text=Aflatoxin%20concentrations%20of%20raw%20maize,nixtamal%2C%20masa%2C%20and%20tortillas.

    This place will lead a person down many different roads...
    @sc@SciAggie I think much of the mycotoxins are on the surface and not in the corn and will be rinsed off during the nixtamalization process.  I read oxidizing agents may neutralize these toxins (research needed), if so a peroxide treatment may give you peace of mind.  Mycotoxins glow like a mo-fo under UV radiation so that might be a good screening method, before and after.  You can buy UV LED lights for next to nothing nowadays.


    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    Apparently deer corn is a cheap food and thoroughly explored by the prepper community....however it must be mentioned those people are largely nuts, but are looking more sane in the current world environment.
    ______________________________________________
    I love lamp..
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  • SciAggie
    SciAggie Posts: 6,481
    @nolaegghead Thanks. Didn't know about the UV property. I've got several different UV lamps here at school.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • alaskanassasin
    alaskanassasin Posts: 8,922
    I picked 5 gallons of San marzano tomatoes, pealed and ran them through the juicer. Going to make some honey bbq sauce. 
    South of Columbus, Ohio.


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  • alaskanassasin
    alaskanassasin Posts: 8,922
    On the fence about adding honey, I don’t actually have a recipe just starting to reduce the tomatoes. Anyone care to share home made bbq sauce recipes?
    South of Columbus, Ohio.


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  • nolaegghead
    nolaegghead Posts: 42,109
    Couple new militias sprung up in Michigan recently....found these pictures

    Answers to All Your Questions About the Mad Max Universe WIRED

    Epic and Masterful Mad Max Fury Road operates on all cylinders ILMs Alternative Weekly Voice



    ______________________________________________
    I love lamp..
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  • FarmingPhD
    FarmingPhD Posts: 849
    edited October 2020
    nolaegghead said:
    SciAggie said:
    So I find myself reading about aflatoxin levels in local deer corn. Yellow dent corn makes great tortillas. I'm thinking as long as I buy triple cleaned corn with a stated aflatoxin level below 20 ppm, why not use deer corn? It's cheap and easily available.
    https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6520960/#:~:text=Aflatoxin%20concentrations%20of%20raw%20maize,nixtamal%2C%20masa%2C%20and%20tortillas.

    This place will lead a person down many different roads...
    @sc@SciAggie I think much of the mycotoxins are on the surface and not in the corn and will be rinsed off during the nixtamalization process.  I read oxidizing agents may neutralize these toxins (research needed), if so a peroxide treatment may give you peace of mind.  Mycotoxins glow like a mo-fo under UV radiation so that might be a good screening method, before and after.  You can buy UV LED lights for next to nothing nowadays.


    I would agree with nola’s comments with a comment on the UV, it only indicates the presence of the fungus that creates the toxin, not the toxin itself.  The toxins come from mold/fungus on the corn which typically develop from either poor storage or bad harvest conditions allowing mold to develop in the ear.  You can find a lot of info regarding this in terms of large storage of at least shelled corn.  If I ever see some of my colleagues in a social setting, I’ll try to ask what the average levels are.  You will also see a table in the link that lists allowable levels based on usage, not sure where deer corn falls in the list.


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  • Botch
    Botch Posts: 17,354
    edited October 2020
    Today I made Poulet au Vinaigre, chicken in vinegar; la cuisine traditionnelle française, from the Lyon area.  I got to put my new BlueStar range, and the range hood, thru their paces on this one.  Sorry, no pics.
     
    Heated my 12" All-Clad at full blast, added a tablespoon of oil, waited until it shimmered (mebbe 7, 8 seconds), then added 6 cheekun thighs (recipe called for 8, but Harmon's had a "priced-for-quick-sale" pkg of 6) skin-side down, 8 minutes, flipped and 3 more minutes, remove.  Had to turn the heat down, twice.  (I don't think 8 thighs would've fit in the pan; 6 were perfect)
     
    I like fried chicken but almost never make it myself; by the time the skin here rendered it was spitting all over the place, fat was half-submerging the cheekun.  The range and the counters got pretty messy, but I couldn't see or feel any oil on my cupboard doors, 1 foot up and 2 feet away; the new range hood did great!
     
    Drained most of the oil, sautéed some shallot and garlic, then poured in cheekun broth, white wine, and red wine vinegar.  Returned cheekun to pan and set it all in the oven, 350, for 40 minutes.  Meanwhile, cooked up some white rice and broccoli with olive oil, garlic and lemon.
     
    Removed the pan from the oven (a helper handle on my All-Clad would've been nice here), removed the chicken, and boiled the remaining liquid until saucy (again, that 22,000 BTU burner is niceI)  Whisked in tomato paste, fresh tarragon and a couple pats of butter, and plated.
     
    Effin' delicious.  Despite the mess, will be making this again, often.  Wish I'd reduced the sauce just a bit more, but the white rice sopped it all up.  Wasn't sure how cheekun flavored with vinegar would turn out, but it was delicious, Yum!  

    “I'll have what she's having."  

        -Rob Reiner's mother!   

    Ogden, UT, USA

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  • kl8ton
    kl8ton Posts: 6,407
    nolaegghead said:
    Couple new militias sprung up in Michigan recently....found these pictures

    Answers to All Your Questions About the Mad Max Universe WIRED

    Epic and Masterful Mad Max Fury Road operates on all cylinders ILMs Alternative Weekly Voice



    These are just our volunteers that will be working the polls come November! 
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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  • lousubcap
    lousubcap Posts: 36,747
    Franklin's is now shipping nationwide.  Linked here: But it may be cheaper just to road-trip to Austin  B)
    https://www.goldbelly.com/franklin-barbecue?mc_cid=88e02f9499&mc_eid=51328667c1  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • HeavyG
    HeavyG Posts: 10,380
    lousubcap said:
    Franklin's is now shipping nationwide.  Linked here: But it may be cheaper just to road-trip to Austin  B)
    https://www.goldbelly.com/franklin-barbecue?mc_cid=88e02f9499&mc_eid=51328667c1  
    "This package serves 8 people... "

    They're joking right? Serves just 2 at best.  :)
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • thetrim
    thetrim Posts: 11,387
    That cheekin' sounds awesome @Botch
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • nolaegghead
    nolaegghead Posts: 42,109
    Screw wrapping with bacon....just chop some up and throw on top
    ______________________________________________
    I love lamp..
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  • SciAggie
    SciAggie Posts: 6,481
    @FarmingPhD I know the allowed level for human consumption is 20 ppb. I need to read on the bags of deer corn to see what it is - I know it’s listed on the bags. It seems that nixtamilization and heat reduce aflatoxin levels by up to 50%. I imagine I’m pretty safe using deer corn - and it’s a lot cheaper. Price isn’t really the driving factor either. Getting bulk corn that’s “food grade” locally isn’t an option.  I have to order it and shipping is a pain. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • thetrim
    thetrim Posts: 11,387
    @nolaegghead it seems as though your skills aren't affected by your lack of alcohol!  Great work!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • nolaegghead
    nolaegghead Posts: 42,109
    I'm a beast in the kitchen.... ;)
    ______________________________________________
    I love lamp..
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  • kl8ton
    kl8ton Posts: 6,407
    Renewing drivers license in person. new photo required. Real ID
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
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