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boulderbrewer
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« Reply #195 on: February 07, 2010, 12:40:13 AM » |
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beerocd, I can hook you up with a live chicken. Unless you are chicken!  |
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If you're not part of the solution, you're part of the precipitate.
Marc OBrien AHA member
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beerocd
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« Reply #196 on: February 07, 2010, 08:12:07 AM » |
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beerocd, I can hook you up with a live chicken. Unless you are chicken! 12 hour round trip - not including pit stops. Thanks for the offer, but I am gonna have to decline that. I would like to have a couple of egg layers around; there's a law against urban chickens though.  |
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The moral majority, is neither.
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capozzoli
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« Reply #197 on: February 09, 2010, 06:51:34 PM » |
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Uzbekistan. And here is a good one for you Boulder. Sauteed Pumpkin with yogurt and meat sauce, the meat sauce is made with goat.   The goat is braised in a tomato, onion, garlic mixture with cumin seeds, black kolangi, (or whatever it is called)) cinnamon sticks, oregano salt and pepper. Cooked till the meat falls off the bone. place cooked meat from the sauce and pick the bones out. Give the meat a few chops and put it back in the sauce. "Real" Italian meat sauce is cooked this way too. Not with ground meat. Peel slice and saute the pumpkin with a little salt and pepper perhaps a little curry powder. top with some warm salted yogurt. then the meat sauce. Its traditionally served with a rice dish like plov. Pictured here is a Uzbek rice dish of onions, carrots cinnamon, salt pepper and orange zest. It is also topped with candied orange zest. One of my favorites. Did I already do this one here? |
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Hand me down the shark repellent bat spray.
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nicneufeld
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« Reply #198 on: February 10, 2010, 08:34:22 AM » |
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Kinda looks familiar cap, so maybe! Looks good though.
I cooked for hours last night...ironically the rougher day I have at work, the more time I want to spend cooking when I get home. Did a chicken vindaloo, by frying deboned chicken thighs, mixing wine vinegar with freshly ground spices and fried-then-blended onions and cooking the whole mix with more spices and ginger/garlic. Then some naan, which was a yeast-less recipe that frankly sucked, but it still worked out OK, topped with butter and kalonji. More like thick crackers, lesson learned, passing on to a new naan recipe. Then a small amount (1/2 cup) of toovar dal cooked with fenugreek, red peppers, cumin, turmeric, and a few other spices, cooked for an hour or so until most of the water was gone, then blended into a thick dal paste not unlike refried beans, then a good dose of fresh coriander leaf. Heavy on the indian dried chilies, it was spicier than the vindaloo! Lastly a cup of basmati rice, simply prepared.
Served with a Chinook IPA. No pics, but to be honest in many cases Indian food isn't much to look at anyway.
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capozzoli
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« Reply #199 on: February 10, 2010, 03:19:40 PM » |
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"Indian food doesn't always present well." as Bluesman says. True Dat. Matzo ball soup in turkey broth.  Especially good when it looks like this in the back yard.  Not doin goulash tonight. |
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Hand me down the shark repellent bat spray.
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beerocd
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« Reply #200 on: February 10, 2010, 03:37:03 PM » |
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Yeah, those two softballs ought to hold you till tomorrow.
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The moral majority, is neither.
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capozzoli
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« Reply #201 on: February 10, 2010, 04:04:25 PM » |
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THat was just a warmer upper for after shoveling the driveway. For dinner Im gonna make a Dagwood style sandwich. Got some head cheese for it too.  |
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« Last Edit: February 10, 2010, 04:17:48 PM by capozzoli »
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Hand me down the shark repellent bat spray.
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beerocd
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« Reply #202 on: February 10, 2010, 06:19:25 PM » |
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THat was just a warmer upper for after shoveling the driveway. For dinner Im gonna make a Dagwood style sandwich. Got some head cheese for it too.
I could go for some meat jello; but it's actually gumbo and jumbalaya season. |
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The moral majority, is neither.
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boulderbrewer
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« Reply #203 on: February 10, 2010, 07:01:17 PM » |
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Cappo, nice goat meat recipe. We have 2 does due at the end of March. Unless we can sell them, they will be food. Just hatched some chicks any recipes for baby chickens?
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If you're not part of the solution, you're part of the precipitate.
Marc OBrien AHA member
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beerocd
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« Reply #204 on: February 10, 2010, 07:51:05 PM » |
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any recipes for baby chickens?
Balut - but you're about a week late.  |
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The moral majority, is neither.
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boulderbrewer
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« Reply #205 on: February 10, 2010, 10:38:21 PM » |
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So now you tell me!  |
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If you're not part of the solution, you're part of the precipitate.
Marc OBrien AHA member
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capozzoli
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« Reply #206 on: February 12, 2010, 06:44:58 PM » |
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I was talking to the people over at the Vietnamese lunch joint. He was telling me those baby chick eggs are not that bad. He may bust some out for us cause this is the time of year for that dish. Ill try it. Why not? maybe I will get some pics. Southern Style Italian: Sausage and peppers.  With Ravioli served in my famous...FAMOUS! Sicilian style tomato sauce.  Had a Cesar salad too, have to post my sauce recipe and my Caesar dressing recipe too. The dressing is not for every one though. Lots of anchovies and raw eggs. |
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Hand me down the shark repellent bat spray.
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boulderbrewer
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« Reply #207 on: February 12, 2010, 08:45:10 PM » |
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those baby chick eggs = unhatched eggs? This sounds interesting!
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If you're not part of the solution, you're part of the precipitate.
Marc OBrien AHA member
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capozzoli
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« Reply #208 on: February 13, 2010, 05:28:51 AM » |
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Hand me down the shark repellent bat spray.
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bluesman
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« Reply #209 on: February 13, 2010, 10:52:49 AM » |
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I'll pass.  |
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Homebrew...BBQ... and Playin' the Blues...
Ron Price
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