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The Food Lockers in Deer Trail
The Simla food store.
Here we made the dough for the pretzels that we planned to make. We had to knead the dough by hand for about ten minutes until all the ingredients were incorporated evenly. Since we used farm fresh eggs and materials from the local store, we made the dough completely out of scratch.
This is a picture of a few cattle standing in a feed lot. Cattle that are raised for slaughter are grain fed, so they are kept in plots that do not contain grass and are fed in troughs.
Dough of the pretzel being smelled.
The dough for the pretzels had to be rolled out in snake like shapes by hand.
After the dough was kneaded completely we started rolling the dough out so that it was thin enough that we could shape it easily.
Once the dough was rolled out we folded them in the ‘standard’ shape of a pretzel, again by hand.
Since the dough was rolled out thinly we started to make the pretzel shape. We made about ten pretzels.
Many farmers and ranchers have ponds, as you can see here, that allow the cattle to drink freely and the rain fills it back up. If there is not a pond available, large water tanks are set out and occasionally people will use old tractor tires as water tanks, such as the ones you've seen in other pictures.
Even the dairy cows are outside, they are brought to the milking parlour in the afternoon. And they stay inside for the night.
A pile of wrapped round bales. We wrap the bales to protect them from the weather and to ensure the feed quality.
Here were the pretzels before we put them in the water. These are what the shape of the pretzels look like.
We were allowed to see how Angus cows, longhorns, pigs and sheep changed in a split-second from animal to meat.
Banana bread dry ingredients.
The next step after we made the shape was to boil the pretzels so that the shape would hold and that the dough would be completely cooked.
The dry ingredients being mixed together for banana bread.
As you can see in the background in this picture, the fences buffalo have are extensively tall and made with thicker wire because of how strong these animals are. Here we see a bull calf on the farm.
We boiled the pretzels for about five minutes apiece and then took them out and put them on a baking sheet.
For the banana bread, we measured out the butter and added in eggs directly to the dry ingredients.
This is about how large the buffalo get before slaughter. They produce large amounts of meat, but are expensive to feed and healthier than beef, therefore the meat costs more.
After the pretzels were boiled completely, we put them on a baking sheet and added seasoning on top of them. We added salt, pepper, and even a little bit of cinnamon. We then put them in the oven for about 15 minutes until the outsides got hard and crunchy but the insides were still soft.
Mash up the soft bananas and then add that to the batter as well.
Get some concentrate for the horses so they can eat during the milking process.
Windrow of hay.
We decided to makme cinnamon raisin bread. The first step was to make the dough out of scratch. We put all the ingredients together and then proceeded to knead the dough until it was completely incorporated.
The batter is then well mixed and it is ready to be cooked.
This is the accommodation Sailingschool Pean. The place where the diners where organized. An ideal location for events like these, the flag in middle is the Frisian flag.
Before we put the raisins on the bread we had to boil them so that they were moist and cooked.
We put the batter into a non-stick sprayed loaf pan.
After the raisins were done boiling we dumped all the water out of the pot.
After the banana bread is cooked in the oven at 350 degrees for 10 minutes we tested the bread with a toothpick to make sure it was done all the way through. The tooth pick came out clean so the bread was ready to be eaten!
Once the animal and muscle is free of blood, the animal is then skinned to begin getting portioned out.
After the water was completely drained out of the pan, we dumped the raisins into the strainer and ran cold water over them.
For chocolate chips you start by softening the butter in the bowl you intend to use.
An uncut wheat field with the elevator that the wheat is taken to in the far distance.
The mare eat's concentrate during the milking proces.
Here was the amount of raisins that we used for the bread after they were fully cooked.
Once you have added the chocolate chips you are done with the dough!
After the dough was made we had to roll it out into an oval shape so that we could sprinkle it with cinnamon and raisins.
For the chocolate chips we measure out and mix in the sugar, brown sugar and wet ingredients.
Making windrows and picking up the windrows
These are the ingredients that we are going to use next. Sugar and cinnamon
Spoon the dough onto a nonstick or sprayed pan to avoid the cookies from sticking.
I sprinkled the sugar, cinnamon, and raisins over the bread. We then proceeded to roll the bread very tight so that none of the ingredients would fall out. After it was rolled completely we pinched the ends closed.
After you have cooked the cookies in your preset oven and timed them, you are ready to eat them!
We then put the dough into the pan so that we could cook it in the oven.
The first step in making bread pudding is to combine eggs (beat in a seperate bowl first), cinnamon, vanilla, milk and salt in a medium to large bowl.
This is the final result of the cinnamon raisin bread. We put cinnamon on top of the bread and it was finally finished!
The next step is to cube the bread. You must allow the bread to sit out long enough for it to dry out some prior to this step.
This is what the bread looked like while it was cooking in the oven.
Now add the sugar and make sure your mixture isn't too runny. If so add a few more bread cubes to help thicken it up. Also make sure the entire mixture is well mixed and all the bread is moistened and has the cinnamon and sugar coating.
Pour the mixture into a dish. Place the dish in to a pan. Around the dish, into the pan pour about one inch of warm water. Cover the dish and place in oven!
On the farm of family ‘de deelen’ they produce cheese. Their high quality cheeses are well known in our region and even exported abroad.
Check the bread pudding periodically and near the end of the cook time uncover it to brown and crisp up the top. Once it is the texture you desire you have finished. Enjoy!
These are choice (the second best grade for beef) steaks at one of the steak house chains we have in America.
When making Goulash you will start with the following ingredients; Noodles, Chili Beans, Ground Beef and salt and pepper to season the meat.
The making of ‘riperkrite tsiis’, their specialty
There are different grades of ground beef, graded on the percent of fat with in it.
The next step will be to begin browning the meat in a large pan.
The cheeses are usually stored up to 2 years to get the right flavor. The amount of cheeses of a certain flavor depends on customer demand.
A different type of meat we have is Bison. Many people eat ground bison in patty form on a bun.
While you are cooking the meat, begin boiling the noodles. When they are tender (to your preference) drain and rinse them.
Shelves filled with cheeses. As you can see they even have cheese with piri piri flavor.
We have many different cuts of meat from cows, pigs and chickens available. This is the Beef section. Pictured here: minute steaks, roasts, as well as select and choice cuts of steak.
In this picture I will be showing how the typical American taco is made. The ingredients that I will be using are: vegetable oil, different types of seasoning, meat from one of my friends beef that was butchered at our locker, and tortillas. Later to finish the meal I will top it will cheese, salsa, and lettuce.
When the meat is fully cooked pour in the Chili Beans. Mix in and warm through. Once the noodles are finished you will pour them in with the meat and beans. The noodles must be added after the beans.
This is part of the seafood section (shrimp, crab legs, and crab cakes. Transported in as fresh as fresh can be) at the grocery store closest to the town we live in.
This is the ground beef that I will be using for the taco meat. This meat came from a cow that was raised on a farm in Deer Trail. The cow was butchered at the Deer Trail Locker. There were multiple different cuts that came from this cow and this is the cut that I used for tacos.
When the noodles have been mixed in you will add Chili Powder and Ketchup. The amount is just to your taste preference.
Some of the different types of fish at the closest local grocery store including Turbot, Cod and Salmon.
The next step is to cook the ground beef. I defrosted the meat in the microwave for a few minutes until it was thaw mostly. I then put the meat in a pan. The heat was on medium so that it wouldn't cook too fast and burn.
Once it is thoroughly mixed together and warmed through you can plate! Pair with some tasty garlic bread and enjoy!!
The mix for the breading that you dip the chicken strips in before you bake them
The meat is completely cooked. To make tacos have that good flavor and perfect seasoning, I had to add some seasoning. The seasoning gives it more flavor and makes the meat taste better. I add seasoning salt, taco seasoning and water so that it mixes throughout the meat completely. I then let the meat simmer. After that the meat is completely done and ready to eat.
The next step to tacos is to have something to put the meat in. Some people use taco shells, but I think they taste better with a tortilla that is fried in oil. I bought these tortillas at our local general store located in Byers, Colorado.
To fry the tortillas I had to put about 1/3 cup of oil in the bottom of a frying pan. I turned the heat on high so that the oil would get to the point where it was about to boil. Once the oil starts to have bubbles forming on the bottom of the pan it is ready to put one tortilla in it.
Once the oil is hot enough I put one tortilla into the oil. I place it in carefully as to not burn myself. I place it in a only leave it on one side for about thirty seconds to a minute, flip it and do the same thing for the other side. I then place it on a plate and continue to do it for how ever many more tortillas I want.
This is the last picture of this series and it is showing what I personally use to top my tacos with. I put cheese on top of the hot meat so that it melts it. I then put on salsa and then a little bit of lettuce that I cut up. It tops it off and creates a very tasteful taco. Everything is finished and that is how a typical taco is made!
To first make the dough we had to add multiple ingredients together and roll them until thin. We then made them into a circle shape and began to fry them on a stove top. To determine when they are cooked we had to look for air bubbles that form within the dough. Then it is cooked completely and is a homemade tortilla.
On this day we were making fajitas. We first started out by cutting all the vegetables and the meat into thin slices. Then we fried the meat and after it was about done cooking we added the vegetables. After everything was done we used our homemade tortillas and ate.
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