Homebrewers Association | AHA Forum
Other than Brewing => All Things Food => Topic started by: punatic on November 15, 2010, 06:30:02 am
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Beer brewers tend to be pretty good cooks. So share... wots fo dinah tonight?
Tomorrow is Monday - wash day.
Jus started dem red beans soaken fo red beans and rice, me.
You?
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Grilled chicken and steak tacos with rice and beans to celebrate my birthday today. 8)
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Yesterday I sliced up 12 lbs of cured, smoked meat. 8lbs of pork loin, cured with curing salts and various spices (including garam masala, don't ask me why), and a 4lb eye of round beef roast, which isn't much on its own but cured, smoked, and sliced thin should make great sandwich meat. Run through the meat slicer, bagged, and frozen.
That done, it was onto Sunday night's meal. I spatchcocked and almost completely deboned a chicken, using all the bones and trimmings to make an aromatic stock. The chicken was seasoned and refrigerated, the stock was used to make a gravy. Boiled and mashed some potatoes, and then smoke-roasted the chicken with hickory wood for an hour and a half. Heated up some homemade rolls the wife had made the other day, and glanced furtively at some vegetables (no more than a glance, I admit), and it was dinner time. Good stuff! Not health food, but ok every now and then.
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I did spatchcocked chicken last night too. Kroger's had whole chickens for $0.49/lb on Saturday so we stocked the freezer. Marinated one for half the day in a ancho/chipotle/lime and olive oil mixture and then seared breast down over some lump for 15 minutes, flipped, lowered the coals, tossed in some applewood chips, and roasted for an hour. The wife roasted some new potatoes and steamed some broccoli and we ate wonderfully! We've been having such great weather around here lately. High 60º's in the evening so kids played outside all afternoon.
While cooking, I noticed several areas for improvement on the side pit smoker. I have the wood stove gaskets ready and just need to glue them down. Should shore up some smoke leaks and help keep a more consistent temp when smoking.
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Turkey Burgers with spicy chili mayo on grilled bun
emmenthaler/sharp cheddar mac and cheese (cavatappi not elbows)
baby arugula salad.
damn, its 10:30 and I'm already ready for dinner.
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Happy Birthday, Ron! Me, I'm working a 15 hour day today, so dinner will be whatever fast food I can find on a short break.
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Yeah, Happy Birth Day Ron,...and nothing fancy for us, we had some deep fried popcorn shrimp
and frozen mixed vegies....
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Grilled chicken and steak tacos with rice and beans to celebrate my birthday today. 8)
Happy Birthday! Hope you're having some cake with those tacos. Or at least a celebratory kine beer!
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Sat I had grilled grass fed Angus: a choice NY strip and a top sirloin steak both marinated in fresh squeezed lime juice and cilantro.
Grilled medium and sliced thin most of it got vac-sealed in small portions. I'll be taking them to my geriatric parents at Thanksgiving. Also did two racks of St Louis style ribs. They'll get most of that too.
The next night posole from smoked country-style pork ribs. It was truly awesome and there's nothing left. Dinner? Tonight? If I'm lucky something barely edible from the cafeteria at work... :P
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Veggie tacos with homemade tortillas, grilled brocolli, mushroom and onions, black beans a smashed avacado. a little habenero sauce just to make things interesting. pie for desert maybe
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Tonight, pan seared thick cut free range pork chops, whipped potatoes infused with roasted garlic and onion. Saute green beans. Applesauce.
As an appetizer, boiled peanuts. Not sure if they are "green" though. The ones I have had before did have green color involved. These are completely brown but raw.
How can you tell if they are green.
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"Green" peanuts are freshly picked - not dried or "raw" as such. They still have a lot of their moisture in them and are still pretty tender. They are brown in color. Never seen a green-colored peanut before.
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Im pretty sure these are not dry. They are moist to an extent. I have never seen a dried raw peanut so I dont have a reference. Maybe I can post some pics in the boiled peanut thread.
These are from an Indian store. The other ones I used to get are from a Korean store. Those definitely had some green color in them, especially where the root or stem was attached. They were also much smaller.
Oh man, I eating myself sick on boiled peanuts. I just cant stop.
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Oh man, I eating myself sick on boiled peanuts. I just cant stop.
heh heh heh... I warned ya
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Monday was smother beef/bean burritos, last night grilled chicken with stir fried squash medley, tonight I have no idea. My problem is I never know how many people will be around for dinner so I can't really plan meals in advance.
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Tonight is pork cannon balls grilled over a kiawe wood fire, rosemary potatoes, an avacado/tomato/Maui sweet onion/Japanese cucumber salad, and homemade bread rolls. Homemade haupia ice cream for desert.
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Black Friday night, turkey soup!
The turkey carcass goes into the stockpot at breakfast time for the long simmer. By dinner time it is transformed into turkey soup. My favorite T-Day left-over recipe!
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(http://i230.photobucket.com/albums/ee226/nutkeis/WP_000054.jpg)
I have a game running on Facebook right now, I'll extend it here. Free hugs to the first person who responds with the correct name of this delectable dish!
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Chicken pot pie? Thats how my grandma made it. It was soup. When we were kids we called it Chicken Popeye.
Chicken and Dumplings?
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Damn, free hug for Cap. Actually ham and chicken pot pie. Post-thanksgiving tradition in my family - Leftover ham gets made into pot pie.
Just like Grandma used to make.
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Looks like chicken soup with Emeril style pasta rags (http://img.foodnetwork.com/FOOD/2008/06/01/EE1023_Chicken-Confit-and-Asparagus-with-Pasta-Rags_lg.jpg) (rolled but not cut pasta).
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Emeril should credit his sources.
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Im not a big fan of Emeril. In fact I could cook circles around that guy, even in a diner rush I bet.
Ive been to a couple of his restaurants. Its OK, just kinda like scratching an itch that isnt there.
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It's always hard to tell from the shows. Something might look great, but taste like crap or vice versa.
Mostly I just don't like his personality... To me it seems like he acts as if he invented Cajun.
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If you met him in person you'd think differently.
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Hell, if I met Brock Lesnar in person I'd probably think he was a nice guy. I'm just saying that when you're a celebrity, your personality is a product. And I ain't buying his.
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Emeril should credit his sources.
If say, he was quoting Ayn Rand?
"The person who craves a moral blank check of that kind, has dishonest intentions, whether he admits it to himself or not."
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Ooh, snap! It took me a second to get that one! ;D
Point, set match, my friend. Well played.
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I'm re-reading Atlas Shrugged and recognized the quote in your signature. It is part of an exchange between Francisco d' Anconia and Hank Reardon.
But, you missed your chance to point out my uncredited Tom Petty quote...
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My wits aren't quite as keen as I like to think they are.
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Pretty generic, and simple, but sooo good......
Cook some chicken boobs in a skillet, in olive oil, meantime, put a pack of bacon in the oven. Saute a green, red, and yellow pepper, but not too soft and slimy, and cut into 1/2 chunks. Boil a nice pot of spaghetti noodles. Crumble the bacon, chunk up the chicken, and add everything into a large bowl. Dump some vegetable oil on it all, and add two pack of ranch dressing mix. Stir well. This stuff is like an orgy in your mouth. I just made it again last night. Nice colors too.
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Olive oil, the fat rendered from cooking an entire packet of bacon....and you still needed to add vegetable oil?! But seriously, with such lovely oils (olive and bacon lard) why use soybean oil as the "finishing" oil? So much more flavor in the other oils!
Tonight, lasagna. Nothing too fancy, a tomato meat sauce with italian sausage, green peppers, mushrooms, fennel, herbs, garlic. Layered with mozzarella, parmesan, and ricotta, topped with more cheese and olives.
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Just a basic rural Nebraska meal tonight. Roasted chicken = Rinsed, patted dry, olive oil, kosher salt, fresh cracked pepper and a couple stalks of celery cut up. Two hours in the roaster @ 325F. Mashed potatoes = Russet potatoes, butter & cream. Gravy = chicken drippings, flour and potato water. Rinsed it down with a bottle of Cabernet Sauvignon. Cheers!!!
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all this food and no beer????
The last one is washed down with wine????
where's the beer?
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where's the beer?
That would be a great thread topic!
I like it Fred.
Chicken and Dumplings is on the list for me. I like to make the dumplings fresh, roll them out thin and cut them with a pizza cutter. Then boil them in the chicken stock. I use a whole chicken to make the stock.
This is the king of all comfort food. 8)
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ever try adding a wheat beer into the stock
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all this food and no beer????
The last one is washed down with wine????
where's the beer?
Rigatoni, spinach, cannelloni beans, feta, garlic, basil and diced tomatoes. All washed down with generous helpings of porter.
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all this food and no beer????
The last one is washed down with wine????
where's the beer?
In my fermentors sadly! Maybe today I'll bottle while the family watches football...its hard to find a time to bottle with a two year old running around!
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Its hard to do anything at all with a two year old!
Nic, I thought you were a kegger. You do AG and then bottle? Yikes. now that is time consumption.
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Nic... once you start kegging you'll never want to bottle again. ;)
Oh dinner... :)
Rotisserie Chicken with some smashed taters and coleslaw. Serving it with my Helles that I just tapped.
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where's the beer?
That would be a great thread topic!
I like it Fred.
Chicken and Dumplings is on the list for me. I like to make the dumplings fresh, roll them out thin and cut them with a pizza cutter. Then boil them in the chicken stock. I use a whole chicken to make the stock.
This is the king of all comfort food. 8)
What about adding some Helles to that stock?
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Nic... once you start kegging you'll never want to bottle again. ;)
Exactly, which is why the batches that I am supposed to bottle take so long to be bottled! No beer in the keg right now, though, just a mixed drink the wife requested (cranberry juice, limeade, and rum...not bad when carbed!).
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But seriously, with such lovely oils (olive and bacon lard) why use soybean oil as the "finishing" oil? So much more flavor in the other oils!
I put everything together, and it was still a little dry. I did the bacon in the oven, so all the grease from that was basically drained off. The olive oil that I sauted in, I drained. I really don't care the flavor of OO in this dish. Call me crazy, but a splash of vegetable oil was just the ticket.
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I put everything together, and it was still a little dry. I did the bacon in the oven, so all the grease from that was basically drained off. The olive oil that I sauted in, I drained. I really don't care the flavor of OO in this dish. Call me crazy, but a splash of vegetable oil was just the ticket.
Wantonly disposing of rendered bacon lard? That's got to be some sort of high sin in the Church of Bacon!
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I put everything together, and it was still a little dry. I did the bacon in the oven, so all the grease from that was basically drained off. The olive oil that I sauted in, I drained. I really don't care the flavor of OO in this dish. Call me crazy, but a splash of vegetable oil was just the ticket.
Wantonly disposing of rendered bacon lard? That's got to be some sort of high sin in the Church of Bacon!
Partial redemption may be attained if the bacon fat is saved for future use.
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Indeed, I always drain it into a mug I keep in the fridge for that sweet, smoky nectar. Just used a dollop to fry up some frankfurters for chili dogs. Sure I could have used butter, but that lovely aroma of bacon fat while cooking can't be beat.
I will confess one time this strategy led me astray when I bought a packet of "maple" bacon. The sweetness and maple flavor stayed in the rendered lard and using it in savory dishes (I think it was frying up onions for an Italian dish) was a little strange.
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Pinto beans and cabbage
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Not a good night to go camping with the tubercle.
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I think he'd keep the mosquitoes and other wild animals AWAY. :P
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...and then wash it all down with a good IPA. That's stuff dreams are made of. ::)
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Not a good night to go camping with the tubercle.
10 - 4 on that! Pintos and cabbage = double-wammy!
A little bit of garlic in there will give it extra hang-time!
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The Tubercle survived!
It was rough for several hours, got the shakes and all after about the 3rd round, but it was worth it :D
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I'm trying enchiladas tonight. I've had a pork roast simmering in a soup of adobo sauce and chilis. It'll be in there about 6 hours. I'll pull the meat, and mix it with some cheese, and roll in the tortillias, then toss it all in the over for a bit. Wish me the best! Pics to come...
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We are doing the Slovakian feast of Vianoce tonight.That is our family trdition for xmas eve.
First a big giant bowl of Kapustnica.
Then maybe break some oplatky drizzled with honey.
Always fried fish.We are doing a fried talapia although carp is more traditional. I just cant eat carp, it tastes like crap and it is all bones. That will be served with the ever present Slovakian style potato salad.
Then we will finish with a desert of Bobalky and poppy seeds.
Maybe I will get off a few pics.
Happy Vianoce.
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Carp huh??? Yuk is right, except if you brine & smoke it or can it like salmon. Yum, and no bones!
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Tonight it was crab bisque.
T-bones on the BBQ, with sauteed mushroom and onion, twice baked potatoes, garden salad and mixed vegetables.
Double IPA and barleywine to finish. 8)
Merry Christmas to all!
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Braised pork shoulder with pearl onions, mushrooms, and olives. N'ice Chouffe 2005.
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Traditional Christmas Eve Dinner... Shrimp scampi.
SWMBO's tradition. Gladly followed!
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Tonight, pork schnitzel with a mushroom sauce, maybe some home fries. Better chill a decent beer! Just got a bottle of Zwack as a gift too...I suppose that's appropriately central european to be an aperitif to schnitzel...let's just call it bécsi szelet.
This AM, having folks over, and I'll be firing up the Belgian waffle maker.
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We're going out tonight for some Sushi before coming home to a bottle of Scaldis Prestige ;)
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Tonight is Prime Rib, yorkshire pudding, bacon wrapped bundles of baby broccoli with bleu cheese crumbles and potato cakes. No beer tonight, probably a few glasses of Cab. Sauv that I'm also making the au jus with.
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About to start up the smoker. Doing a brined rack of St Louis ribs and garlic Polish wedding sausage. Accompanied by sautéed spinach, roasted carrots and Yukon gold potatoes.
I will wash it down with some Sam Adams Infinium.
Merry xmas!
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We did something different for Christmas Eve this year. After the 5:30 Childrens Mass we ame home and had crab cups, shrimp cocktail, hard sausages, cheese and a couple of cheese balls with crackers. The kids thought it was great.
For Christmas dinner, which we jsut finished, it was very trditional. Turkey w/ stuffing, sweet potatoes, mixed vegies and a salad. I feel like a stuffed pig and the Castle Reisling went down ery well. Now off to hook up the new blue ray palyer and fall asleep for awhile.
Paul
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We did something different for Christmas Eve this year. After the 5:30 Childrens Mass we ame home and had crab cups, shrimp cocktail, hard sausages, cheese and a couple of cheese balls with crackers. The kids thought it was great.
For Christmas dinner, which we jsut finished, it was very trditional. Turkey w/ stuffing, sweet potatoes, mixed vegies and a salad. I feel like a stuffed pig and the Castle Reisling went down ery well. Now off to hook up the new blue ray palyer and fall asleep for awhile.
Paul
Tryptophan strikes again!
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We did something different for Christmas Eve this year. After the 5:30 Childrens Mass we ame home and had crab cups, shrimp cocktail, hard sausages, cheese and a couple of cheese balls with crackers. The kids thought it was great.
For Christmas dinner, which we jsut finished, it was very trditional. Turkey w/ stuffing, sweet potatoes, mixed vegies and a salad. I feel like a stuffed pig and the Castle Reisling went down ery well. Now off to hook up the new blue ray palyer and fall asleep for awhile.
Paul
Tryptophan strikes again!
Sorry, What? I just woke up. ;D
I'm not sure what I did but this was the most moist bird I have even made. The only thing I did different was I used my new Big Green Egg remote thermometer.
Paul
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Here is a pic of our Christmas Kapustnica.
(http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC09908.jpg)
For the Slovakian Christmas dinner this is usually served as a first coarse. Later would be the fried fish and potato salad.
Here is the Bobalky.
(http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00023.jpg)
I didnt bother taking pics of the fish.Its just breaded fish with a wad of pickle juice based potato salad with canned carrots and peas. Yuck.
Guess what they serve for New Years dinner? Yep, Kupusnica, fried fish and potato salad. Not gonna have it this year though. We are doing the roast pork and sauerkraut.
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Kapustnica looks easy. But what the hell is Bobalky?
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Kapustnica looks easy. But what the hell is Bobalky?
You really don't know? A guy named Robert who drinks way too much. :D
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Good one!
They are sort of like sticky munchkins.
http://www.myerchin.org/RCPBobalkyAncientXmasFood.html
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...and I ask you, what is Christmas without a mouth full of sticky balls?
Our New Years Eve Dinner.
Roast Wild Pork in homemade sauerkraut with perogies.
(http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC00062.jpg)
I know, this is traditionally served on New Years day. But I saved tonight, we are doing Grandpa Capozzolis braised breast of veal with a wild mushroom risotto mantecato.
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Collards and black eyed peas - both seasoned with smoked pork and peas will be doused with a helping of chow-chow.
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Collards and black eyed peas - both seasoned with smoked pork and peas will be doused with a helping of chow-chow.
Spoken like a true Southerner!
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Probably nothing for dinner. We just finished lunch: black eyed peas/hamhocks, homemade cornbread, and the stars of the show were the Louisiana boudin and chicken sausage my BIL Bill gave me earlier this week in Mobile AL.. If I could have found collard greens I didn't have room to eat any.
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Shepard's Pie. Cubed up half a leg of lamb, threw in some carrots, peas, onions, garlic, thyme, oregano, and mushrooms. Liquid was a little beef stock and a bottle of my Fuzzy Puppy Dry Stout. Topped it off with thyme infused mash potatoes.
I planned on taking a picture however in the oven the broth overwhelmed the potatoes a bit and it ended up not looking up to par. Appearances not withstanding, it was fantastic.
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Gumbo
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Last night was homemade white bratwurst made with pork and chicken breast, sauerkraut, and fried potatoes washed down with homebrewed kolsch.
Today the wife is browning a big pot roast to cook all day in the oven.
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Bigos
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Roast and potatoes in the crock pot.
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Bigos
ummm, Bigos! my wife made some bigos for a small New Year's Eve gathering we had. Bigos is another one of those dishes that are different each time you make it, but always good!
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Bigos
ummm, Bigos! my wife made some bigos for a small New Year's Eve gathering we had. Bigos is another one of those dishes that are different each time you make it, but always good!
But you've got a "house" flavor, right? In other words, in a blind taste test - you could pick out your wife's Bigos every time. Our cabbage is just about ready. Whole heads fermenting in a big barrel. Looks good, smells good/gross at the same time...
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Doubles
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caught today ahi sashimi
Shrimp étouffée
Fried bell pepper rings
Homemade lilikoʻi sorbet
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liver(s) :D
the rest of the family opted for breaded pork chops.
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liver(s) :D
the rest of the family opted for breaded pork chops.
One of my favorite dishes is fried chicken livers and cream gravy or grilled chicken livers with boiled or scrambled eggs.
They don't know what they are missing. ;D
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I made some killer pork tacoslast night, as a last hurrah before I left for Ohio. Took two nice pork roasts, and browned them, with some salt in pepper. Cooked them for about 4 hours in a mixture of fresh squeezed orange juice, beer, and beef broth, with a bit of fresh oregano, a couple bay leafs, a few cloves of garlic, and two onions quarted. Oh yeah, and a bottle off beer.
Once the pork was cooked through, I strained the liquid to get all the chunks out, and put it back on the pot, to a hard boil. I shreadded all the porkm and threw in in the boiling liquid. Once it was just about boiled off, I added a bit of cumin, the juice of two lines, and finely diced a chipotle in adobo, and added a good bit of the adobo sauce too. Mixed it all upm and let it simmer for about half an hour.
My only regret was I did not make a batch big enouh to bath in. It was great!
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My wife and son just returned from the mainland. We have a welcome home aloha tradition - big time Saxer family comfort food - baked macaroni, cheese and cubed ham casserole. Corn nibblets on the side and a squirt of ketchup on the macaroni.
Simple pleasures are the best! I've been eatin' this since I was knee-high to a grasshopper.
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Our family traditional spinach/beef lasagna. One layer of chopped spinach with cottage, ricotta and mozzarella cheeses, a layer of ground beef in tomato sauce, topped with a mixture of the 2.
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I had family over, and we did a simple platter kind of meal with suho mesa, kulen, and kobasice sausages all sliced up, with cold smoked cheddar, cold smoked pepper jack, and unsmoked sage derby...sliced cucumber, pickles, green olives, fresh red pepper, black olives, tomato, etc., and a goodish bit of croatian ajvar.
People liked it (what's not to like?), but respecting my family's general inclination to dryness, I saved the glass of Zwack slivovitz til guests had taken their leave! ;D
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Chicken soup from leftovers
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I had family over, and we did a simple platter kind of meal with suho mesa, kulen, and kobasice sausages all sliced up, with cold smoked cheddar, cold smoked pepper jack, and unsmoked sage derby...sliced cucumber, pickles, green olives, fresh red pepper, black olives, tomato, etc., and a goodish bit of croatian ajvar.
People liked it (what's not to like?), but respecting my family's general inclination to dryness, I saved the glass of Zwack slivovitz til guests had taken their leave! ;D
suho - bosnian ; that's what was bugging me
what brand is the croatian ajvar? Better than the macedonian stuff?
So, with the "dryness" - would you not eat meat if they were vegetarian or skip cheese if they were lactose intolerant? Just saying, that's their choice - it's your house. Not trying to start a family feud, just wondering.
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Just got the news, we have quail eggs.They are only 6 weeks old. I guess we have quail in about 3 weeks just as soon as I get the Ok yummm;
don't know what to do with the eggs.
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Tiny omelets.
Are you going to raise quail?
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Just got the news, we have quail eggs.They are only 6 weeks old. I guess we have quail in about 3 weeks just as soon as I get the Ok yummm;
don't know what to do with the eggs.
I'm lost. You want to hatch 'em? You need to build an incubator. Otherwise, quail mcmuffins?
or quail balut :-X
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suho - bosnian ; that's what was bugging me
what brand is the croatian ajvar? Better than the macedonian stuff?
So, with the "dryness" - would you not eat meat if they were vegetarian or skip cheese if they were lactose intolerant? Just saying, that's their choice - it's your house. Not trying to start a family feud, just wondering.
Yeah, I suppose it would be suvo govedina or govedja? A bit of German is about as far east as my language knowledge goes.
Podravka ajvar. You know, I'd have to do a taste test to really tell. Its good, but I like every kind I've bought so far...I generally pick the cheapest!
Re dryness, its more just avoiding making them uncomfortable...they might be fine with it, but its no skin off my nose to keep the slivo put away, and I wouldn't want to be sitting in the corner downing plum brandy if no one else wanted any! :D Sort of like not serving bacon when Muslims were invited to dinner, or a big joint of roast beef should I be entertaining observant hindus.
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This morning, before going to work, I got a venison pot roast going.
A 3.2# whole boneless trimmed mule deer shoulder that I butchered last November to be precise. I salt and peppered it, rolled it in flour, then seared all sides in olive oil in the dutch oven.
I took it out, then cooked a cup each of chopped onion, celery, and carrots for 10 minutes. Then added concentrated sun-dried tomato past, chopped garlic and chopped porcini mushrooms, cooked for another minute, then deglazed the pan with some Italian Sangiovese wine. I put the roast back in the dutch oven, added some beef broth to fill it about 1/3 the way up the roast, some thyme and bay leaves, then stuck it in the 250°F oven.
I came home for lunch, and peeled and cut up some Yukon Gold potatoes and carrots in big chunks. I took the roast out, turned it over, then added the spuds and carrots and stuck it back in the oven. The roast was already starting to fall apart....just the way I like venison pot roast.
I will have to go pick up a nice baguette from the French bakery tonight on the way home from work. I checked the fridge and was pleased to see I had plenty of Beaver brand Extra Hot Horseradish. 8)
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suho - bosnian ; that's what was bugging me
what brand is the croatian ajvar? Better than the macedonian stuff?
So, with the "dryness" - would you not eat meat if they were vegetarian or skip cheese if they were lactose intolerant? Just saying, that's their choice - it's your house. Not trying to start a family feud, just wondering.
Yeah, I suppose it would be suvo govedina or govedja? A bit of German is about as far east as my language knowledge goes.
Podravka ajvar. You know, I'd have to do a taste test to really tell. Its good, but I like every kind I've bought so far...I generally pick the cheapest!
Re dryness, its more just avoiding making them uncomfortable...they might be fine with it, but its no skin off my nose to keep the slivo put away, and I wouldn't want to be sitting in the corner downing plum brandy if no one else wanted any! :D Sort of like not serving bacon when Muslims were invited to dinner, or a big joint of roast beef should I be entertaining observant hindus.
Yeah I guess if you invite them maybe you shouldn't eat their god in front of them. I thought it was more of a mandatory hosting in which case alcohol may be necessary to make it through the event. ;)
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The cow isnt their god. It inst worshiped. It is cared for cause it is a source of food, milk, and it is a work horse. Imagine severely improvised times when a single cow would keep a whole group of people from starving to death. The cow represents the supreme symbol of life, it gives life. It is only considered sacred for those reasons a Hindu can never kill a cow. In fact, to a Hindu all killing of animals is considered wrong.
Many Hindus will not be offended if you are eating beef, but they wont eat it themselves.
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The cow isnt their god. It inst worshiped. It is cared for cause it is a source of food, milk, and it is a work horse. Imagine severely improvised times when a single cow would keep a whole group of people from starving to death. The cow represents the supreme symbol of life, it gives life. It is only considered sacred for those reasons a Hindu can never kill a cow. In fact, to a Hindu all killing of animals is considered wrong.
Many Hindus will not be offended if you are eating beef, but they wont eat it themselves.
Easy there Cap. don't want to offend the moderating gods either. ;) Yeah, I know about Hindu and Ganesh and all that. That's no fun though. Try this one on for size - in addition to no meat or alcohol.... how about no mushrooms?!?!?
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YEah I know, I just been reading Ghandis autobiography. An I wanted to set up for a joke but I better not. ;D
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Mushrooms... I love them but half the people I know can't stand the thought of them. ???
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Mushrooms... I love them but half the people I know can't stand the thought of them. ???
I absolutely love mushrooms but Ms. Tubercle gags at the mention of them.
Guess who wins the argument :'(
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Tomorrow night I'll be making that carbonade that was in the most recent issue of Zymurgy. We've got some friends coming over to play Tarot (not http://en.wikipedia.org/wiki/Tarot (http://en.wikipedia.org/wiki/Tarot) but http://en.wikipedia.org/wiki/French_tarot (http://en.wikipedia.org/wiki/French_tarot)) and I'm trying to figure out what dubbel to put in there. I may splurge and get three bottles of Gulden Draak (keeping one for testing purposes of course). Will post pics once I'm done... Not sure about what kind of meat to use. The recipe says lamb but I have bison, venison and ostrich in my freezer. Serving that up with some creamy polenta with some two-year parm shredded in.
Speaking of which, I forgot to post pictures of what I had last saturday night. Saturday afternoon we went to La Criée, which is the French version of Red Lobster, except the food is not as good, the portions are tiny and the prices are really high. It's the traditional "date night" restaurant for young couples who don't know any better, which is why they can afford to slack off. Anyway, I ordered as an appetizer some seared scallops and shrimp with roasted garlic. It was really good, but there were 3 scallops the size of my pinky fingernail and way too many defrosted shrimp. So I had to step it up a notch when I got home, bien sur. Here's the beast:
Bah, MobileMe won't post it. N/m.
That's saffron risotto with a bunch of shredded parm and a decent amount of Riesling, topped with a half pound of scallops and a half pound of shell-off shrimp. With dinner we watched "Dinner for Idiots" and had my IPA (which is REALLY coming along nicely now, a month after kegging) and I can say it's the first time I've been drunk off of homebrew. Feels much nicer/cleaner getting sloshed on your own stuff, probably from all those beneficial vitamins and minerals that get scrubbed out of most commercial stuff. BTW, the movie is based off of the French "Diner du Cons" but I thought the American version was much, much better.
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I've heard there are some sects of Hinduism that are vegetarian, but are so dependent on seafood that they call fish "vegetables of the sea". Maybe it was Bengal, or somewhere east? I don't remember.
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Mushrooms... I love them but half the people I know can't stand the thought of them. ???
I absolutely love mushrooms but Ms. Tubercle gags at the mention of them.
Guess who wins the argument :'(
Glad to know I'm not the only one in that situation.. :( Same with Liver & Onions.. Cheers!!!
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Our teacher asked us what our favorite animal was, and I said, "Fried chicken." She said I wasn't funny, but she couldn't have been right, because everyone else in the class laughed.
My parents told me to always be truthful and honest, and I am. Fried chicken is my favorite animal. I told my dad what happened, and he said my teacher was probably a member of PETA. He said they love animals very much. I do, too. Especially chicken, pork and beef. Anyway, my teacher sent me to the principal's office. I told him what happened, and he laughed, too. Then he told me not to do it again.
The next day in class my teacher asked me what my favorite live animal was.
I told her it was chicken. She asked me why, just like she'd asked the other children.
So I told her it was because you could make them into fried chicken.
She sent me back to the principal's office again. He laughed, and told me not to do it again. I don't understand. My parents taught me to be honest, but my teacher doesn't like it when I am.
Today, my teacher asked us to tell her what famous person we admire most.
I told her, "Colonel Sanders."
Guess where I am now...
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Hawaii?
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tonight.... ribeyes for the wife and oldest, damn near raw tuna for me!!!!, portobello mushrooms, spinich salad...
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Good one punatic :)
Hawaii?
;D!
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I am making mediterranean style pork chops, in my own marinade, with vermicelli in herbs and oil, and vegetable medley.
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Using the leftover half of my grilled leg of lamb for a pot roast. Baby potatoes, carrots, chopped shallots in a basic sauce of Guiness and water.
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tonight.... ribeyes for the wife and oldest damn near raw tuna for me!!!!, portobello mushrooms, spinich salad...
This is how I read this...I was about to say, I'm not sure you want "aged" and raw fish to be in the same item! :D Took me a second, I got the wording straight!
Tonight I might wing an Indian chicken and onion curry...thinking of something with a lot of turmeric, fenugreek, and cumin, for some reason. I like fenugreek...when I "discovered" it I realized it was the missing ingredient in my homemade curry spice powders. Some atta-flour chapatis on the griddle would be nice too!
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This is how I read this...I was about to say, I'm not sure you want "aged" and raw fish to be in the same item! Took me a second, I got the wording straight!
No kidding, a comma would have helped.
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LOL, in fairness, he did have a comma! I removed it to show how my brain initially read it!
Closest I get to "aged" raw fish would be gravlax. Which is quite good! Be sure to pickle it on the way down with plenty of akvavit...
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Raw and grilled tuna (ahi) is a staple here in the middle of the Pacific.
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Raw and grilled tuna (ahi) is a staple here in the middle of the Pacific.
No kidding!
I don't think I could ever get sick of eating tuna especially as fresh as you get it. ::) ;)
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Raw and grilled tuna (ahi) is a staple here in the middle of the Pacific.
No kidding!
I don't think I could ever get sick of eating tuna especially as fresh as you get it. ::) ;)
I haven't yet.
Just bought a 3# piece of ahi steak from a fisherman's roadside stand (soon to be sashimi).
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Hunter's Pie. Ground venison, ground pork, onion, garlic, veggies, spices. Topped with instant mashed potatos.
Don't judge me!
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Hunter's Pie. Ground venison, ground pork, onion, garlic, veggies, spices. Topped with instant mashed potatos.
Don't judge me!
You're OK if you top it with HP Sauce!
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Hunter's Pie. Ground venison, ground pork, onion, garlic, veggies, spices. Topped with instant mashed potatos.
Don't judge me!
You're OK if you top it with HP Sauce!
Oh yeah, HP makes a fine sauce. I was having a dram earlier this evening, a Highland Park 15. But I wouldn't use it top a hunter's pie. Oh, wait.... you meant that brown sauce ::)
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Ok, I'll bite. What is HP sauce?
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Ok, I'll bite. What is HP sauce?
An A1 type sauce but more ketchupy.
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Raw and grilled tuna (ahi) is a staple here in the middle of the Pacific.
Mmmm . . . I love poke, I've never had better than when we were on the Big Island. Do you make it? And have a recipe you care to share? :)
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Ok, I'll bite. What is HP sauce?
(http://rlv.zcache.com/harry_potter_poster-p228528362098296955trma_400.jpg)
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Raw and grilled tuna (ahi) is a staple here in the middle of the Pacific.
Mmmm . . . I love poke, I've never had better than when we were on the Big Island. Do you make it? And have a recipe you care to share? :)
I usually just make ahi sashimi. I make up a nice strong wasabi-shoyu dipping sauce. That is my favorite.
A 90 minute marinate in a honey-wasabi-shoyu sauce and a flash on the grill is awesome too.
Alton Brown's Chimney Tuna Loin (http://www.foodnetwork.com/recipes/alton-brown/chimney-tuna-loin-recipe/index.html)
Ahi poke (pronounced ah hee po kay) is ubiquitous here. Every supermarket sells 50 different kinds of poke. There are even kaukau wagons that sell it on the roadside. As many ways to make it as there are mangos in Puna. I usually buy it already made.
Poke & beer the inseparable pau hana pair
(http://www.foodiemob.com/wp-content/uploads/2010/08/4876908536_e4d08bf93b_b-610x406.jpg)
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Ahi poke (pronounced ah hee po kay) is ubiquitous here. Every supermarket sells 50 different kinds of poke.
I don't know what's happening here, but it seems like suddenly every restaurant out here is adding a poke to the menu and I freaking love it. The local Korean sushi restuarant has a not poke poke on the menu that I love with crisped wontons.
Give me more, let me quit a Broadway play from mercury poisoning cause I will eat it up.
Plus, a seared tuna loin.. one of the best foods ever!
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Ok, I'll bite. What is HP sauce?
Just kidding. It's a sauce that's on the table in British pubs like catsup is on tables here in the US. I can't imagine having shepard's pie without some HP sauce on it. Works well on fish and chips too. HP stands for Houses of Parliament, not "The Boy Who Lived."
(http://cpwm.imageg.net/graphics/product_images/pCPWM-6103447v300x300.jpg)
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A 90 minute marinate in a honey-wasabi-shoyu sauce and a flash on the grill is awesome too.
Alton Brown's Chimney Tuna Loin (http://www.foodnetwork.com/recipes/alton-brown/chimney-tuna-loin-recipe/index.html)
I'm literally drooling over this . . .
Poke & beer the inseparable pau hana pair
Ok, now it's running out of the corner of my mouth and down the side of my chin . . . I could eat that every day. For every meal. So good. I'm going to have to make some, it's not everywhere here the way it is there.
Btw, there's a restaurant here called Pau Hana. i have yet to try it, but I need to fix that soon.
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Ok, I'll bite. What is HP sauce?
Just kidding. It's a sauce that's on the table in British pubs like catsup is on tables here in the US. I can't imagine having shepard's pie without some HP sauce on it. Works well on fish and chips too. HP stands for Houses of Parliament, not "The Boy Who Lived."
(http://cpwm.imageg.net/graphics/product_images/pCPWM-6103447v300x300.jpg)
Ah, interesting. Is it worth picking up a bottle? I've never eaten shepard's pie with any kind of sauce on it.
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Ok, I'll bite. What is HP sauce?
Just kidding. It's a sauce that's on the table in British pubs like catsup is on tables here in the US. I can't imagine having shepard's pie without some HP sauce on it. Works well on fish and chips too. HP stands for Houses of Parliament, not "The Boy Who Lived."
(http://cpwm.imageg.net/graphics/product_images/pCPWM-6103447v300x300.jpg)
Ah, interesting. Is it worth picking up a bottle? I've never eaten shepard's pie with any kind of sauce on it.
The stuff is awesome, and an essential ingredient to a bacon sandwich. Although, I'd go for worcester sauce on a shepherds pie instead.
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The stuff is awesome, and an essential ingredient to a bacon sandwich. Although, I'd go for worcester sauce on a shepherds pie instead.
+1 to that, although I generally use a pretty liberal hand with it while cooking the shepherds pie, so not as much maybe needed later.
Another note on Worcestershire, the offbrands (at least in the states) taste like garbage. You can buy name brand ketchup and offbrand ketchup and be underwhelmed by the difference, but the off-brand (non Lea and Perrins) worcestershire sauce I've tasted, well, I threw the stuff out, and that's saying something because I hate wasting food!
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The stuff is awesome, and an essential ingredient to a bacon sandwich. Although, I'd go for worcester sauce on a shepherds pie instead.
+1 to that, although I generally use a pretty liberal hand with it while cooking the shepherds pie, so not as much maybe needed later.
Another note on Worcestershire, the offbrands (at least in the states) taste like garbage. You can buy name brand ketchup and offbrand ketchup and be underwhelmed by the difference, but the off-brand (non Lea and Perrins) worcestershire sauce I've tasted, well, I threw the stuff out, and that's saying something because I hate wasting food!
ONLY Lee and Perrins will do. There is no alternative that even comes close.
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Does HP sauce taste better if you pronounce it "Hātch Pee" sauce instead of "Ātch Pee" sauce? :)
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Does HP sauce taste better if you pronounce it "Hātch Pee" sauce instead of "Ātch Pee" sauce? :)
No. Quite the reverse
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Soup.
Was at an off road/hunting lodge this weekend (5 gallon corny evaporated) and everyone brought some food. I brought a huge veggie with dip platter, so did someone else..... so I took half of it home. Took one of the containers with turkey broth from thanksgiving out of the freezer, dumped the veggies in there, a pint of ale, and grilled and sliced some sweet italian sausage.
Hmmmm, good. 8)
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The stuff is awesome, and an essential ingredient to a bacon sandwich. Although, I'd go for worcester sauce on a shepherds pie instead.
+1 to that, although I generally use a pretty liberal hand with it while cooking the shepherds pie, so not as much maybe needed later.
Another note on Worcestershire, the offbrands (at least in the states) taste like garbage. You can buy name brand ketchup and offbrand ketchup and be underwhelmed by the difference, but the off-brand (non Lea and Perrins) worcestershire sauce I've tasted, well, I threw the stuff out, and that's saying something because I hate wasting food!
ONLY Lee and Perrins will do. There is no alternative that even comes close.
Annie's makes a vegetarian worcestershire that is quite good. perfect for ceaser salads when you aren't craving the anchovy goodness.
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ONLY Lee and Perrins will do. There is no alternative that even comes close.
I disagree. Make your own - it's even better than L & P's
BAM! (http://www.emerils.com/recipe/7149/emerils-worcestershire-sauce)
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ONLY Lee and Perrins will do. There is no alternative that even comes close.
I disagree. Make your own - it's even better than L & P's
BAM! (http://www.emerils.com/recipe/7149/emerils-worcestershire-sauce)
Intriguing, but maybe too much sugar, which makes this look a little thick.....
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Emeril forgot the tamarind in his recipe. :-\
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Come on guys, that's like saying "it's not a xxx style of beer because you didn't use yyy", when you haven't even tasted it to see if it's any good! :)
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Some folks have their favorites and that's the end all...which I can respect. An authentic recipe and one which should be relished as such. Check this out.
http://www.dailymail.co.uk/femail/food/article-1224736/Original-Lea-Perrins-Worcestershire-Sauce-recipe-skip.html
Personally...I try to keep an open mind when it comes to any recipe or creation but L&P is damn good if I must say so myself.
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Some folks have their favorites and that's the end all...which I can respect. An authentic recipe and one which should be relished as such. Check this out.
http://www.dailymail.co.uk/femail/food/article-1224736/Original-Lea-Perrins-Worcestershire-Sauce-recipe-skip.html
Personally...I try to keep an open mind when it comes to any recipe or creation but L&P is damn good if I must say so myself.
I love Lea & Perrins. It is in many places I go to eat where my homemade worcestershire sauce is not. I love them both!
I love commercial beers. They are in many places I go to drink where my homebrew is not. I love them both!
How can you have a bloody mary without worcestershire sauce?! ("How can you have any pudding if you don't eat your meat?!")
Who is John Galt? (http://www.atlasshruggedpart1.com/)
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Come on guys, that's like saying "it's not a xxx style of beer because you didn't use yyy", when you haven't even tasted it to see if it's any good! :)
I hear you, but this is a cultural issue for some. It's a bit like Marmite not being replicable...
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Come on guys, that's like saying "it's not a xxx style of beer because you didn't use yyy", when you haven't even tasted it to see if it's any good! :)
I hear you, but this is a cultural issue for some. It's a bit like Marmite not being replicable...
I get it, I just think you should try it before you judge. Vegemite might be a poor substitute for marmite to some (and vice versa) but you wouldn't know for sure without tasting it. I love my L&P worcestershire sauce, but I'm open to trying a homemade version too. That's all I'm saying :)
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Vegemite might be a poor substitute for marmite to some (and vice versa) but you wouldn't know for sure without tasting it.
I tried Vegemite. Some Aussies were in town for the Ironman (http://ironman.com/#axzz1EMHz9800) and shared some with me.
IMHO it's a poor substitute for anything. It tasted like what I imagine asphalt on rock salt would taste like. I'm still trying to get the taste out of my mouth. :P
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Vegemite might be a poor substitute for marmite to some (and vice versa) but you wouldn't know for sure without tasting it.
I tried Vegemite. Some Aussies were in town for the Ironman (http://ironman.com/#axzz1EMHz9800) and shared some with me.
IMHO it's a poor substitute for anything. It tasted like what I imagine asphalt on rock salt would taste like. I'm still trying to get the taste out of my mouth. :P
I tried some at the NHC when John Preston was visiting from Australia. It's one of those tastes I haven't acquired :)
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IMHO it's a poor substitute for anything. It tasted like what I imagine asphalt on rock salt would taste like. I'm still trying to get the taste out of my mouth.
You Sir, owe me a keyboard.
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So as homebrewer's why not make our own marmite? I mean... it makes sense. Anyone got a recipe?
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Come on guys, that's like saying "it's not a xxx style of beer because you didn't use yyy", when you haven't even tasted it to see if it's any good! :)
I hear you, but this is a cultural issue for some. It's a bit like Marmite not being replicable...
I get it, I just think you should try it before you judge. Vegemite might be a poor substitute for marmite to some (and vice versa) but you wouldn't know for sure without tasting it. I love my L&P worcestershire sauce, but I'm open to trying a homemade version too. That's all I'm saying :)
Don't get me wrong, I have nothing against the homemade version. My point, though, about the sugar levels was that the recipe looked like this would produce something that was too thick. I guess I'll try making some at some point and report back.
On Marmite, I've tried Vegemite and it really doesn't cut it for me. Nor does it work as well for gluing book pages together. As to making it yourself, I guess it's possible, but I'm told that the quantities of yeast required are truly vast to be worthwhile on a small scale. Having said that as it takes its name from a traditional French pot, maybe there could be some mileage in making a Saison and then making Marmite with the spent yeast.
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Our club has an annual event called Try This! Is a volunteer beer and food pairing. Here is our menu for this evening:
Maybe I'll try to get some photos….
Local European home smoked Kielbasa paired with Dusseldorf Altbier
By Mike and Popy
*******
Tom’s Sweet & Sour Meatballs paired with Fouch’s Monkey Butt American Brown Ale
By Tom and Mike
*******
Belgian Beef Stew paired with Brown Ale
By Mike and Cindy
*******
Teri & Trace
Choco Peper Tacos paired with Chocolate Pepper Stout
*******
Michelle Jonas and Kris
Cheesecake paired with Blueberry Ale
*******
Bill and Kat
Canadian Cheddar Cheese Bacon Soup paired with Pale Ale (A)
*******
Kelly & Brian
Puerco en Pipian Verde (pork in green pumpkin seed sauce) paired with
Smoke Hops Pale Ale brewed by David Doble & Brian Fenstermacher with hops smoked by Jeff Gladish (E)
*******
Kelly & Brian and Melissa
Crab Meat appetizer paired with Belgian Witbier (A)
*******
Nelson and Caroline
Beer Poached Pears with Goat Cheese paired with Ginger Braggot (A)
*******
Charmaine and Manny…
Chili Spiked Cornbread paired with an American Larger (A)
*******
Mike and Karen
Chicken Tikka Masala paired with IPA (E)
*******
Cathy and Dunedin Brewery
Mama Louisa’s Sicilian Lasagna paired with Dunedin Brewery’s Redhead Red (E)
*******
Milton and Elissa
Apple Pie paired with Cider (D)
*******
Mandy
Spicy Burrito-itos (mini burritos) paired with Sculpin IPA (E)
******
Jeff and Andy
Chicken Mole Tortillas paired with Poblano Chipotle Wheat Beer (E)
*****
Mike & Lauren
Pumpkin shakes with pumpkin bread, pumpkin rolls, or pumpkin cookies paired with
Pumpkin beer. (D)
******
Lori and Don…
Jambalaya paired with Lori’s Bavarian Wheat Beer—a Coconut Cup Bronze winner (E)
Vanilla shakes made with Cigar City Hunahpu Imperial Stout (D)
******
Carl and Donna
Chocolate cake paired with Imperial Milk Stout (D)
******
Ron and Kris
Chipotle Burger Sliders, homemade-brined pickles and Guinness Pie paired with
Belgian Blond Ale (E & D)
*****
Jim and Ron
Cheese; Stilton, Maytag Blue and others, paired with TBA (A)
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Wow Jeff!
That is fantastic. Reading that just made me hungry.
For me it's homemade pizza tonight. The dough has been cold fermenting for a week now.
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That's a heck of a menu Jeff!! But I don't see the Sweet Stout/Cocoa Puffs paring. Oh, never mind. ;) I think everything on that menu would work for me. Cheers, and have a great evening!!!
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For me it's homemade pizza tonight. The dough has been cold fermenting for a week now.
Me too, although nothing so fancy on the dough. I've had a bottle of cherry melomel in the fridge for a couple weeks, I need to finally drink that if I'm going to keep storing it upright...pizza and cherry wine...maybe not a perfect pairing. But then, my sitar comes via FedEx today....DANG that is funny timing, my wife just instant messaged me, its here...so I may not spend much time in the kitchen...
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with hops smoked by Jeff Gladish (E)
Lori and Don…
Jambalaya paired with Lori’s Bavarian Wheat Beer—a Coconut Cup Bronze winner (E)
Hey, if you'd have gone to Jd's Stout and Stogie party last weekend you wouldn't have to smoke hops!
I'm glad to see someone else has discovered the complimentary flavors of jambalaya and weissbier...
Sounds like a good time Jeff! Looking forward to seeing/reading more about it. Say hi to Wayne Wambles for me.
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with hops smoked by Jeff Gladish (E)
Lori and Don…
Jambalaya paired with Lori’s Bavarian Wheat Beer—a Coconut Cup Bronze winner (E)
Hey, if you'd have gone to Jd's Stout and Stogie party last weekend you would have to smoke hops!
I'm glad to see someone else has discovered the complimentary flavors of jambalaya and weissbier...
Sounds like a good time Jeff! Looking forward to seeing/reading more about it. Say hi to Wayne Wambles for me.
I'll try to get some pictures posted in a couple days. Right now I'm tired and stuffed, which is nice.
The chicken mole with poblano chipotle wheat beer was awesome, but I'm sort of biased.
There were so many good pairings.....
Must sleep now. Judging tomorrow.
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Big pot of cabbage boiled with onions, kielbasa sausage, black pepper and Texas Pete along with suicide by pinto bean toxin cooked in a pressure cooker with a smoked ham hock.
yum yum.
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Nuttin fancy here-smoke baby back ribs, another toxic pot of pinto beans and cole slaw.
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Smoked a whole turkey on the WSM. mmm...mmm...good. 8)
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Got me a nice steak this evening along with some interesting beer. A little cheese for desert...
The bone-in strip:
(https://lh3.googleusercontent.com/_BGa2L64KQdY/TW8ohlmNE6I/AAAAAAAAAjQ/deLeBRRQY8g/s640/2011-03-02%2021.52.14.jpg)
Medium. Oh so tender. Are we sure this isn't veal?
(https://lh5.googleusercontent.com/_BGa2L64KQdY/TW8oFDt56uI/AAAAAAAAAjI/OE3199clJOc/s640/2011-03-02%2022.44.27.jpg)
The cheddar and Porter:
(https://lh6.googleusercontent.com/_BGa2L64KQdY/TW8n4b4h9aI/AAAAAAAAAjE/Ma1OzC91f3Q/s640/2011-03-02%2023.26.19.jpg)
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Spaghetti with arugula pesto. nothing exciting but tasty!
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cordon bleu
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Got me a nice steak this evening along with some interesting beer. A little cheese for desert...
The cheddar and Porter:
(https://lh6.googleusercontent.com/_BGa2L64KQdY/TW8n4b4h9aI/AAAAAAAAAjE/Ma1OzC91f3Q/s640/2011-03-02%2023.26.19.jpg)
Ah, Meantime! They just started carrying that at Cave a Bulles. I saw the IPA and the Chocolate porter but hesitated to buy. How'd you like it? Decent? Worth paying extra for a silly bottle shape?
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It's good. Had some metallic tones, but not offensive in an otherwise malty beer.
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It's good. Had some metallic tones, but not offensive in an otherwise malty beer.
Picked up the Meantime chocolate porter and IPA. Wife is making POUTINE tonight because I am not fat enough to roast yet. We just signed a $500,000 life insurance policy on myself so I wonder if she's trying to arrange an early retirement...
Will post pics of poutine tonight
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It's good. Had some metallic tones, but not offensive in an otherwise malty beer.
Picked up the Meantime chocolate porter and IPA. Wife is making POUTINE tonight because I am not fat enough to roast yet. We just signed a $500,000 life insurance policy on myself so I wonder if she's trying to arrange an early retirement...
Will post pics of poutine tonight
Damn I've always wanted to try that dish! Let us know how the beer is.
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We had herring tonight. Bones everywhere, and a little tedious.
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We had herring tonight. Bones everywhere, and a little tedious.
I guess that's why I like mine pickled... ;) Cheers!!!
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We're doing German tonight with a nice Kolsch to wash it down.
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We had herring tonight. Bones everywhere, and a little tedious.
I do not enjoy food that has bones in it. I like out-of-hand food with bones in it (chicken, ribs, turkey drumsticks...) but not dishes where the bones (or pits) are cooked in. Guess I'm weird that way.
Mrs. Punatic has been trying to change that for going on 15 years now without success. She makes an awesome pork paprikash. She used to make it with bone-in country style ribs. Now she makes it with boneless pork because of me - claims it's not as good that way. All I can say is it ROCKS without bones!
Now ya did it... gonna hafta request some pork paprikash for dinner tonight. She makes a shredded cabbage salad to go with it (not coleslaw)... YUM!!
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What is this cabbage salad you speak of?
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What is this cabbage salad you speak of?
OK, got the lowdown from Mrs. Punatic. She says technique is what makes this salad work. I believe her cause I've tried it on my own and it wasn't nearly as good as hers. When I asked her for the recipe and she said, "I have to show you this. The super fine strips are what make this salad work."
#1 You need a sharp chef's knife. She uses a Wusthof santoku.
Take a head of regular green cabbage and cut it in half.
Now the intent is to make super-fine julienne strips of cabbage.
She holds the round part of the cabbage half, places the edge of the cut cabbage on the cutting board and lays the flat of the knife blade against the flat side of the cabbage.
Starting below the center of the cabbage she shaves very thin strips of cabbage using a sawing motion.
When you've cut away a section of the cabbage, rotate it to an uncut section and continue shaving away super fine strips.
When you've got enough cabbage strips for your needs, move on to minced onion.
Everything else is proportioned to your taste.
the rest of the ingredients are
minced onion,
vinegar (wife says she likes plain ole white vinegar in this salad)
oil
salt & pepper
Another thing Mrs. Punatic says is important is mixing it lomi lomi style (by hand)
she's a massage therapist, so that figures, huh?
All I can say is the flavors and textures of the pork paprikash and cabbage salad are deliciously synergistic.
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For super fine cabbage, I use a mandoline. Fast and uniform.
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For super fine cabbage, I use a mandoline. Fast and uniform.
We're in Hawaii. Do you suppose an ukulele would work instead? ;)
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What is this cabbage salad you speak of?
OK, got the lowdown from Mrs. Punatic. She says technique is what makes this salad work. I believe her cause I've tried it on my own and it wasn't nearly as good as hers. When I asked her for the recipe and she said, "I have to show you this. The super fine strips are what make this salad work."
#1 You need a sharp chef's knife. She uses a Wusthof santoku.
Take a head of regular green cabbage and cut it in half.
Now the intent is to make super-fine julienne strips of cabbage.
She holds the round part of the cabbage half, places the edge of the cut cabbage on the cutting board and lays the flat of the knife blade against the flat side of the cabbage.
Starting below the center of the cabbage she shaves very thin strips of cabbage using a sawing motion.
When you've cut away a section of the cabbage, rotate it to an uncut section and continue shaving away super fine strips.
When you've got enough cabbage strips for your needs, move on to minced onion.
Everything else is proportioned to your taste.
the rest of the ingredients are
minced onion,
vinegar (wife says she likes plain ole white vinegar in this salad)
oil
salt & pepper
Another thing Mrs. Punatic says is important is mixing it lomi lomi style (by hand)
she's a massage therapist, so that figures, huh?
All I can say is the flavors and textures of the pork paprikash and cabbage salad are deliciously synergistic.
Ahhh...We call that vinegar slaw or BBQ slaw around here. It's used as a side dish when serving pulled pork or putting on a BBQ sandwich. Especially popular in the eastern N.C. area.
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Ahhh...We call that vinegar slaw or BBQ slaw around here. It's used as a side dish when serving pulled pork or putting on a BBQ sandwich. Especially popular in the eastern N.C. area.
Well, that's me... always late to the party. Great flavor and texture though!
You think a ukulele might work?
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Ahhh...We call that vinegar slaw or BBQ slaw around here. It's used as a side dish when serving pulled pork or putting on a BBQ sandwich. Especially popular in the eastern N.C. area.
Well, that's me... always late to the party. Great flavor and texture though!
You think a ukulele might work?
A ukulele might. The last time I tried to slice cabbage with a mandolin it kept knocking it out of tune.
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A ukulele might. The last time I tried to slice cabbage with a mandolin it kept knocking it out of tune.
Groan....
For me, tonight is wing night with the neighbours. I make a Thai inspired wing with coconut milk, soy, brown sugar, honey, chiles, garlic, fish sauce, rice wine vinegar, bit of sesame oil, lots of fresh cilantro and basil. Wings come out of the turkey fryer and into the sauce. Mix em up. Awesome.
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A ukulele might. The last time I tried to slice cabbage with a mandolin it kept knocking it out of tune.
Groan....
For me, tonight is wing night with the neighbours. I make a Thai inspired wing with coconut milk, soy, brown sugar, honey, chiles, garlic, fish sauce, rice wine vinegar, bit of sesame oil, lots of fresh cilantro and basil. Wings come out of the turkey fryer and into the sauce. Mix em up. Awesome.
Man, that right there is a reason why I miss the US and A sometimes. How fun would that be, a hot wings night with neighbors! My neighbors are way too %*&# picky about what they eat.
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It's good. Had some metallic tones, but not offensive in an otherwise malty beer.
Picked up the Meantime chocolate porter and IPA. Wife is making POUTINE tonight because I am not fat enough to roast yet. We just signed a $500,000 life insurance policy on myself so I wonder if she's trying to arrange an early retirement...
Will post pics of poutine tonight
Damn I've always wanted to try that dish! Let us know how the beer is.
Voila pics. First, for appetizers, SWMBO went to the Armenian store.
Here's the (gigantic!) Lavash (with baby for scale):
(http://philliplamb.com/turkish_bread.jpg)
And here's canned eggplant. We had this the following day, over linguini:
(http://philliplamb.com/canned_eggplant.jpg)
The beer selection for the evening. Wife LOVES Traquair.
(http://philliplamb.com/friday_night_beer.jpg)
And, I had this Fleurac Brown IPA which was quite possibly the best IPA I've found in France.
(http://philliplamb.com/fleurac_ipa.jpg)
In my mind it was more of an imperial IPA (8.5% ABV) and was LOADED with Cascade. Deeeeelish. Buying a case of this soon, I think, and going to try to visit the brewery. They're in Auvergne, and I've always wanted to go there. There's a regional dish called "Aligot" which is pureed potatoes made with melted Cantal (hard cheese) and garlic. It's great: (http://www.specialites-de-france.com/images/upload/l-aligot.jpg)
And finally poutine. Usually I make the gravy from scratch, but this time we bought some powdered stuff that worked out fine.
(http://philliplamb.com/poutine.jpg)
Then, Sunday, it was beautiful out so we had Meantime's IPA and Volcelest's "Printemps" ("Springtime") offering. Both the Meantime IPA and Chocolate stout were really lacking in body. Quite watery. The Volcelest had a nice Coriander and Orange thing going for it. We had this with an interesting French sandwich. I didn't take pics, but basically it was a fresh-baked pita stuffed with (get this) a puree of Sardines and St Moray. There was also a chive/goat cheese/honey mixture which the wife had. St Moray, btw, is what Philadelphia Cream Cheese was aspiring to be when it was first invented.
(http://philliplamb.com/meantime_bottle.jpg)
(http://philliplamb.com/meatime_ipa.jpg)
(http://philliplamb.com/volcelest printemps.jpg)
(http://philliplamb.com/volcelest_printemps.jpg)
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Very nice couple of meals, that!!! Poutine sounds like a guilty pleasure food I haven't discovered yet.
Last night (I should say yesterday because I was doing some kind of prep work just about all afternoon) I did a paella over a charcoal fire. Started with a dollop of bacon fat, then fried a couple diced onions and lots of diced garlic. Added chicken coated in paprika, oregano, salt and pepper. Then added diced red pepper, mushrooms, celery...bit of water to ward off burning. Then after it had softened, some diced sun dried tomatoes, green olives, some roasted and diced anaheim chilies, and more spices (paprika again, fennel, thyme, oregano, rosemary, crushed red pepper, and salt/pepper). Then a cup and a half of rice, a shot of achiote oil, and 2-3 cups of chicken stock went in.
Stirred it well, and put the lid on the weber after dropping a chunk of hickory wood around the edge of the fire. Gave it 25 minutes or so to cook. Smoked paella!
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Very nice couple of meals, that!!! Poutine sounds like a guilty pleasure food I haven't discovered yet.
Last night (I should say yesterday because I was doing some kind of prep work just about all afternoon) I did a paella over a charcoal fire. Started with a dollop of bacon fat, then fried a couple diced onions and lots of diced garlic. Added chicken coated in paprika, oregano, salt and pepper. Then added diced red pepper, mushrooms, celery...bit of water to ward off burning. Then after it had softened, some diced sun dried tomatoes, green olives, some roasted and diced anaheim chilies, and more spices (paprika again, fennel, thyme, oregano, rosemary, crushed red pepper, and salt/pepper). Then a cup and a half of rice, a shot of achiote oil, and 2-3 cups of chicken stock went in.
Stirred it well, and put the lid on the weber after dropping a chunk of hickory wood around the edge of the fire. Gave it 25 minutes or so to cook. Smoked paella!
That's a good idea I'm gonna have to try, smoked paella sounds really good. I think pimenton/smoked paprika is added normally and in this case it seems smoking the whole thing would be pretty tasty.
No calamari though?
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That's a good idea I'm gonna have to try, smoked paella sounds really good. I think pimenton/smoked paprika is added normally and in this case it seems smoking the whole thing would be pretty tasty.
No calamari though?
Wife is not a seafood fan. I considered sneaking some tiny sea scallops in I have in the freezer, but if the whole thing came out tasting of fish, I'd have a lot of paella to eat all by myself...
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So - you put seafood in it anyway, yeah?
;)
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Chicks not liking seafood or the smells of brewing... ::)
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No, because last time I used these particular scallops, they ended up making the entire dish REALLY fishy.
Maybe whole shrimp sometime, that would work I think and not overdo the seafood aspect for the wife. What to do with these scallops though...maybe a phad thai so heavily laced with chilies that no one will be able to detect anything but fire?
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No, because last time I used these particular scallops, they ended up making the entire dish REALLY fishy.
Methinks you need fresher scallops. Seafood should never smell/tasty fishy. Are you inland?
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Oh yes, these are the cheap frozen kind. And I am thoroughly landlocked, thousands of miles from an ocean, which means that seafood tends to be either sub-par, ridiculously expensive, and occasionally, both.
I have had larger bay scallops in a nice sushi house, and the raw scallop I had didn't taste of fish...it didn't taste of ANYTHING. I was surprised how almost perfectly flavourless that scallop was! Very delicate. But getting sushi-grade fish locally is both difficult and very, very expensive.
Whereas chicken runs from 50c a lb to 2 dollars a lb, depending on cut, so chicken paella is quite affordable!
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Oh yes, these are the cheap frozen kind. And I am thoroughly landlocked, thousands of miles from an ocean, which means that seafood tends to be either sub-par, ridiculously expensive, and occasionally, both.
I have had larger bay scallops in a nice sushi house, and the raw scallop I had didn't taste of fish...it didn't taste of ANYTHING. I was surprised how almost perfectly flavourless that scallop was! Very delicate. But getting sushi-grade fish locally is both difficult and very, very expensive.
Whereas chicken runs from 50c a lb to 2 dollars a lb, depending on cut, so chicken paella is quite affordable!
I know paella is about the melding of flavours but perhaps you could sear some of the scallops separatly and add them to taste. Then the whole dish wouldn't be 'tainted' and you could have your shellfish
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Man, that right there is a reason why I miss the US and A sometimes. How fun would that be, a hot wings night with neighbors! My neighbors are way too %*&# picky about what they eat.
That's too bad. But, maybe you could have escargot night???
Wings were awesome, did the Thai, traditional buffalo and dry seasoned with fresh cracked pepper, sea salt and a bit of garlic powder shaken on when they were still hot. 6 of us ate about 15 lbs of wings, neighbours made corn bread and coleslaw.
Only down side was one of the neighbours has celiac so no gluten which means no panco breading. I guess we can survive without.
We do the same thing in the summer with fish and in the fall with a deep fried chicken/turkey. I love my turkey fryer!
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I'm down with a sinus infection so the wife is cooking some sort of curried lamb dish-that smell is getting through.
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I'm down with a sinus infection so the wife is cooking some sort of curried lamb dish-that smell is getting through.
I love the aroma of fresh cooked curry dishes. It's one of those aromas that can almost knock you over. :)
Tonight it was oven baked Chicken Parm for the misses and I.
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Baked salmon with a soy/ginger/onion marinade, asparagus and fingerling potatoes. Awesome.
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Spent the last couple of days "camping." Humped in spam musubi, hard-boiled eggs, raw macnuts, smoked marlin, and a couple of bottles of Guinness FES.
We weren't there for the cuisine. Location - location- location! Awesome!!
If you check news for Hawaii Island recently you will get an idea where we had dinner... It was not served cold. ;)
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Pastrami sandwich and swiss on double fiber bread with homemade mustard. Small bag of doritos and a cup of bean soup. Water.
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Pastrami sandwich and swiss on double fiber bread with homemade mustard. Small bag of doritos and a cup of bean soup. Water.
Haute cuisine!
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Mmmm... Dorritos.
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Mmmm... Dorritos.
Gotta love a bag of good ole' American Doritos from time to time. 8)
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Mmmm... Dorritos.
Gotta love a bag of good ole' American Doritos from time to time. 8)
Yeah, cool ranch flavor! And Funyuns. I don't think they even MAKE funyuns anymore.
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And Funyuns. I don't think they even MAKE funyuns anymore.
Actually, it looks like they still do...
http://www.fritolay.com/our-snacks/funyuns.html (http://www.fritolay.com/our-snacks/funyuns.html)
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And Funyuns. I don't think they even MAKE funyuns anymore.
Actually, it looks like they still do...
http://www.fritolay.com/our-snacks/funyuns.html (http://www.fritolay.com/our-snacks/funyuns.html)
Yup...love those damned things too. ::)
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...And Funyuns. I don't think they even MAKE funyuns anymore.
Oh yeah...they still make 'em, and I still eat way too many of them.
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...And Funyuns. I don't think they even MAKE funyuns anymore.
Oh yeah...they still make 'em, and I still eat way too many of them.
They don't make them anymore, they just have a wharehouse in NJ full of them from the 70s. Just like peeps.
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Simple but delicious tonight......butterfly cut chicken boobs, stuffed with cream crease and chives, then wrappend in bacon. Pair that with some some cream cheese and chive mashed potatoes, and it's on!!
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Spicy salmon sushi, paired with Trade Route Ginger Pale Ale (http://www.traderoutebrewing.com/Beer.html). Great match.
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Spicy salmon sushi, paired with Trade Route Ginger Pale Ale (http://www.traderoutebrewing.com/Beer.html). Great match.
That sounds like it would hit the spot with meeee. :D With the galangal Thai would be a good pairing too.
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Spicy salmon sushi, paired with Trade Route Ginger Pale Ale (http://www.traderoutebrewing.com/Beer.html). Great match.
That sounds like it would hit the spot with meeee. :D With the galangal Thai would be a good pairing too.
I'll have to get another bottle for next time we have Thai. Good idea! :)
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Thai Fish curry with brown rice. Washed down with an English IPA.
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This was a late one. But it was my dinner. Vigo mussels, olives and Beemster red-pepper Kaas served on water crackers. Added a tin of sardines that had been sitting in the cabinet for a good six years. I'm still alive in the morning and it was especially delicious. I ate the whole thing.
(https://lh4.googleusercontent.com/_7QgdMVFUuKs/TYY3FOGxhLI/AAAAAAAAADg/OJ2PhQqZeGI/s640/2011-03-19%2021.51.08.jpg)
The aftermath.
(https://lh3.googleusercontent.com/_7QgdMVFUuKs/TYVvZLOBcnI/AAAAAAAAADI/MSTZiC45nIY/s640/2011-03-19%2021.59.35.jpg)
Washed it down with a Independence Brewery Stash IPA.
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THAT looks great. Nice idea on the Sardines, I've got some in a can I should try one of these days.
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Sichuan Dry-Fried Chicken. This stuff has become like crack for me. Honestly, I make it at least once a week, sometimes more.
Seasoning the wok -- the hurricane burner makes easy work of it!
(http://i79.photobucket.com/albums/j137/mattschwandt/photo1-4.jpg)
Ingredients
(http://i79.photobucket.com/albums/j137/mattschwandt/photo3-4.jpg)
Ingredients prepped
(http://i79.photobucket.com/albums/j137/mattschwandt/photo5-1.jpg)
Chicken, chiles, sichuan peppercorns in the wok
(http://i79.photobucket.com/albums/j137/mattschwandt/photo2-6.jpg)
Developing color and texture
(http://i79.photobucket.com/albums/j137/mattschwandt/photo6.jpg)
Veggies in the wok
(http://i79.photobucket.com/albums/j137/mattschwandt/photo7.jpg)
All done -- sorry, this photo is too dark and doesn't do the dish any justice.
(http://i79.photobucket.com/albums/j137/mattschwandt/photo4-3.jpg)
edit: here's a more recent, better-quality photo of the finished product.
(http://i79.photobucket.com/albums/j137/mattschwandt/DSCN0356.jpg)
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Nice season on that wok! Great looking dish. I love Szechuan and Hunan dishes. My wok is one of my most prized tools and I use it at least a couple times a week.
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Now that is a fabulous dish right there Matt! Real Aisian influences at work there. I really love the flavor of the Chinese and Aisian induced sauces along with the high heat searing methods to bring together a really fine cuisine. I could eat their cuisine weekly for sure.
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Nice job and pics. I don't mind a dim one. Got that problem myself since the is no flash on the phone.
Anyway, us homebrewers with burners ought to be able to knock out Chinese without any problems. Most ranges can't get hot enough.
I'm hungry.
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Last night was grilled scallops and shrimp on salad, tonight was steak and grilled taters. And my daughter made and excellent wine/mushroom sauce, her roommate made creamed spinach.
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Sichuan Dry-Fried Chicken. This stuff has become like crack for me. Honestly, I make it at least once a week, sometimes more.
Seasoning the wok -- the hurricane burner makes easy work of it!
(http://i79.photobucket.com/albums/j137/mattschwandt/photo1-4.jpg)
Once you wok you never go bok (back)! ::)
My wife gave me a new carbon steel wok for Christmas. I got to season this one myself. It is my favorite gift. I use it all of the time!
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Sichuan Dry-Fried Chicken. This stuff has become like crack for me. Honestly, I make it at least once a week, sometimes more.
Seasoning the wok -- the hurricane burner makes easy work of it!
(http://i79.photobucket.com/albums/j137/mattschwandt/photo1-4.jpg)
Once you wok you never go bok (back)! ::)
My wife gave me a new carbon steel wok for Christmas. I got to season this one myself. It is my favorite gift. I use it all of the time!
And I have hell keeping my wife from scrubbing my wok(and my dutch oven) with a scouring pad and soap. It may be what finally starts our divorce proceedings :o
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Clean your own wok! Properly seasoned, it usually just needs a good spray of water and maybe a wipe with a plain cloth to be clean. I always clean mine immediately after using (just like cast iron skillet) and put it back on the (off) burner to make sure the water all goes away quickly.
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Clean your own wok!
I do, but last week after I cleaned and dried it she decided it wasn't clean enough and was about to put Dawn in it. I use a rubber spatula to get the chunks off then a wet paper towl to get any excess oil and that's it. Dry with a dish towel and put it away so she doesn't see it.
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Not clean enough, as in "eww, why is it all black? I can scrub it and make it nice and shiny." Grrrrr...
Yes, hide your good stuff. As true for cookware as it is for booze.
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Not clean enough, as in "eww, why is it all black? I can scrub it and make it nice and shiny." Grrrrr...
Yes, hide your good stuff. As true for cookware as it is for booze.
A big +1 there. Nobody touches my wok 'cept for me. It's 20 years old and still works great. A scrub with hot water, a quick rinse, towel dry and back to the cabinet.
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Came home last night to a new dish the wife whipped up: spicy thai basil chicken (!!!) and a salad made from leftover chipotle corn salsa, shredded krab, cucumber and basil. FREAKING AWESOME. Also had it with a cambodian beer, which from a taste perspective was basically a relabeled tsing tao.
(http://philliplamb.com/angkor_beer.jpg)
(http://philliplamb.com/thai_basil_2.jpg)
Yummy in my tummy.
And, no, there are no Chipotle restaurants here, but I got the recipe from the corn salsa from chipotlefan.com - that is one awesome website.
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Spicy Thai Basil Chicken reminds me of Larb Gai. Yum. Love that stuff. It's often on the menu as a salad or appetizer, but I try to get it as a main course. Either on rice or in lettuce leaves.
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Spicy Thai Basil Chicken reminds me of Larb Gai. Yum. Love that stuff. It's often on the menu as a salad or appetizer, but I try to get it as a main course. Either on rice or in lettuce leaves.
Oh, speaking of lettuce leaves, have you ever tried spring rolls wrapped in romaine lettuce leaves with some mint thrown in? The lettuce really cuts through the fat and provides a nice cooling effect.
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I've got some steak marinating in a soy/garlic/chili/scallion/sesame marinade right now for bulgogi tonight, with romaine lettuce leaves, green onions, cucumber, rice, and a good Korean barbeque sauce to go with. Oh, and a bottle of soju! ;D No kimchi though...I draw the line somewhere...
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Oh, speaking of lettuce leaves, have you ever tried spring rolls wrapped in romaine lettuce leaves with some mint thrown in? The lettuce really cuts through the fat and provides a nice cooling effect.
Iceberg lettuce, basil and/or cilantro and the crunchy spring-roll pieces. Diluted nước mắm with sugar and shredded carrots as a dipping sauce. One of my all-time favorite dishes!
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No pictures, but the boolgogi was our best yet. The key this time was to do things a bit differently than traditional...cut a large steak up into still-thick pieces (about 6-8 for a 1.5lb steak) and marinate those, then grill as large pieces like that...THEN slice thinly after the fact. The marinade still imparts a ton of flavor, but the steak remains more tender and its easier not to overcook it. Wrapped up in a romaine leaf with rice, green onion, cucumber, and a Korean BBQ sauce...good stuff, and even with a modest quantity salt and sugar in the marinade, surprisingly healthy too! I have some remaining bits of it in the fridge for lunch and I'm trying to convince myself not to raid it for breakfast...
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Beef theme? A 1.32 pound bone-in ribeye. Garlic rubbed with coarse sea-salt and fresh cracked-pepper. Charcoal roasted 2 minutes each side at 400 followed by a 15 minute rest. Another 2 minutes per side at 600. Rest for 5 minutes. Served with strong beer and followed by Champignon Cambozola for dessert.
Nice mid-rare.
(https://lh4.googleusercontent.com/_BGa2L64KQdY/TbeYNSwTn8I/AAAAAAAAApY/qxPHeQuRVTg/s640/2011-04-26%2023.06.16.jpg)
(https://lh4.googleusercontent.com/_BGa2L64KQdY/TbeYAmZCJ2I/AAAAAAAAApU/HROcCAkAE9M/s640/2011-04-26%2023.07.20.jpg)
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Ooh, MEAT. That looks awesome euge.
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Stinky cheese! Yum!
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euge that steak looks awesome!
I have 2 boneless ribeyes that I'm doing the Alton Brown 'quickie' dry aging method in the fridge right now. Then I'll pull 'em and coat 'em with kosher salt and let them sit at room temp for 30-40 minutes. Those two things right there reduce the water content quite a bit (like dry aging does, among other things). Then pat them very dry with paper towels (also absorbs some extra salt) and cook them in a really hot cast iron skillet. I have a grill but I just prefer them in the skillet. Then a nice pat of steak butter to finish it off. Lately I've been really liking this method. Pics to come.
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euge that steak looks awesome!
I have 2 boneless ribeyes that I'm doing the Alton Brown 'quickie' dry aging method in the fridge right now. Then I'll pull 'em and coat 'em with kosher salt and let them sit at room temp for 30-40 minutes. Those two things right there reduce the water content quite a bit (like dry aging does, among other things). Then pat them very dry with paper towels (also absorbs some extra salt) and cook them in a really hot cast iron skillet. I have a grill but I just prefer them in the skillet. Then a nice pat of steak butter to finish it off. Lately I've been really liking this method. Pics to come.
Make sure you let that steak rest for 40 minutes or longer, not 30-40: http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html
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I'll give your approach a go. Tried cooking steaks all sorts of ways. I like them from a smoking hot cast-iron skillet too.
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I've become a believer of the overnight salt (Kosher Salt), uncovered on a rack and in the fridge method. A good Ribeye, T-Bone, Sirloin or ?? steak deserves the best treatment IMO. Cheers!!!
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euge that steak looks awesome!
I have 2 boneless ribeyes that I'm doing the Alton Brown 'quickie' dry aging method in the fridge right now. Then I'll pull 'em and coat 'em with kosher salt and let them sit at room temp for 30-40 minutes. Those two things right there reduce the water content quite a bit (like dry aging does, among other things). Then pat them very dry with paper towels (also absorbs some extra salt) and cook them in a really hot cast iron skillet. I have a grill but I just prefer them in the skillet. Then a nice pat of steak butter to finish it off. Lately I've been really liking this method. Pics to come.
Make sure you let that steak rest for 40 minutes or longer, not 30-40: http://www.seriouseats.com/2011/03/the-food-lab-more-tips-for-perfect-steaks.html
Thanks for that. The only problem I have with that article is that it's pretty common knowledge that to get the best sear (i.e. crust) it needs to be dry...totally dry. They were cooking it with all that pooled water still on the steak which is a big taboo no-no and I would expect them to know better. I've often let it rest longer (just because I was drinking beer or cooking something else, etc.) and my experience was that resting too long wasn't as good. I need to test this again though. Hey, I've got 2 ribeyes, if I remember I'll test it again.
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Steak n sparagus, one of my favorite combos:
(http://i108.photobucket.com/albums/n4/mtbucket_2006/2011-04-29154711.jpg)
(http://i108.photobucket.com/albums/n4/mtbucket_2006/2011-04-30222028.jpg)
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Pan-fried ribeye?
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Pan fried ribeye indeed!
Man that looks really good! Nice and crusty. How thick was that steak to begin with?
I was hungry after a day on the road. Found a nice porterhouse and split it into two steaks- the filet bacon wrapped. Brussel sprouts and a Cinq Cents to wash it down with. Couldn't eat it all...
(https://lh4.googleusercontent.com/_BGa2L64KQdY/TbzcrC0_-jI/AAAAAAAAAp4/2iHKz-abCQY/s640/2011-04-30%2022.46.24.jpg)
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Pan-fried ribeye?
Yep, I just like the skillet better than the grill. I did a 3-day quickie dry-aging a la Alton Brown. I didn't weigh the steaks before/after but they felt unusually light and had great flavor and texture. They were about an inch thick.
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Stuffed Italian bread. Yum.
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Shrimp stew!
Got the shrimp shells on the stove turning into shrimp stock as I write this.
Once that's done it's time to make a one-beer roux...
My rice cooker's pot sprung a leak. A tiny pinhole in the aluminum pot. It won't hold water anymore. How weird is that?
Gotta cook stove-top rice tonight. Hope I can remember how... ::)
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Last time I did something with shrimp and rice, I made a quick stock from the shrimp shells and then used that instead of water to cook the rice. I make rice on the stove all the time; it works fine.
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Shrimp shells make wonderful stock! I always buy shimp with the shells on, and with the heads on if possible. If I make a shrimp dish that doesn't require stock I save the heads and shells in the freezer until I have enough to make up a batch of shrimp stock. Yum!
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Shrimp shells make wonderful stock! I always buy shimp with the shells on, and with the heads on if possible. If I make a shrimp dish that doesn't require stock I save the heads and shells in the freezer until I have enough to make up a batch of shrimp stock. Yum!
I do the same thing if I think of it. The shells make a great fish stock. I add herbs and seasonings to the stock...maybe some sauteed onion, celary and carrot as well. Makes a tremendous base for soups and stews.
How about a Bouillabaisse.
(http://cookingrecipe5.com/wp-content/uploads/2011/03/bouillabaisse.jpg)
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some cute little thick-cut lamb chops. cut some rosemary sprigs & rubbed them into the lamb. then some minced garlic and shake of montreal seasoning (mostly pepper & salt). threw 'em on the grill. accompanied by a salad with red lettuce & arugula (both young leaves picked from the garden right before dinner), green onions, perfectly ripe avocado. dressed with a simple vinaigrette of homemade mustard & olive oil. accompanied by an Orchard White (wit) from The Bruery. simple, but it doesn't get much better than that.
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Risotto with fresh asparagus and morels. Pencil-thin asparagus from the CSA box and morels from a co-worker's woods. Essence of spring.
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Risotto with fresh asparagus and morels. Pencil-thin asparagus from the CSA box and morels from a co-worker's woods. Essence of spring.
Do you have to have a pencil-thin mustache to eat that asparagus? (you know... the Boston Blackie kind)
(http://www.murdermysteries.com/assets/tv/characters/boston_blackie.jpg)
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I don't know. I don't have a pencil-thin anything. ;D
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Risotto with fresh asparagus and morels. Pencil-thin asparagus from the CSA box and morels from a co-worker's woods. Essence of spring.
Do you have to have a pencil-thin mustache to eat that asparagus? (you know... the Boston Blackie kind)
(http://www.murdermysteries.com/assets/tv/characters/boston_blackie.jpg)
only if you're wearing a two-toned Ricky Ricardo jacket while eating the risotto
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I don't know. I don't have a pencil-thin anything. ;D
Obviously not a Parrothead... ;)
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Last night was a favorite of mine. Stupidly simple. Almost easier than ordering a pizza, but so much better tasting. Cube some chicken, and saute it in some OO, add a couple chopped green and red peppers sauted with the chicken. Fry a few strips of bacon, and crumble them. Toss in some whole wheat spaghettin noodles, and mix in a packet of ranch dressing mix, and a splash of vegetable oil. Delicious!
Tonight is hand made peirogies, saurkraut, and kielbasi.
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Tonight it's steak au poive using bacon-wrapped filets from the foo-foo market. This weekend I'm making a classic Osso Buco (veal shank also from the foo-foo market) complete with the risotto milanese and gremolata. I think I'm going to use Anne Burrell's recipe. As much as I like looking at Giada, when I see Anne cook I can tell she's a 'real' chef by the way she handles a knife/utensils, her speed, etc. And reading her bio, she cooked/studied in Italy and was Mario's sous-chef. Works for me.
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Do you have to have a pencil-thin mustache to eat that asparagus? (you know... the Boston Blackie kind)
Brill Cream. A little dab'll do you.
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This weekend I'm making a classic Osso Buco (veal shank also from the foo-foo market) complete with the risotto milanese and gremolata. I think I'm going to use Anne Burrell's recipe. As much as I like looking at Giada, when I see Anne cook I can tell she's a 'real' chef by the way she handles a knife/utensils, her speed, etc. And reading her bio, she cooked/studied in Italy and was Mario's sous-chef. Works for me.
I ended up using Mario Batali's recipe for the Osso Buco (http://www.foodnetwork.com/recipes/mario-batali/osso-buco-with-toasted-pine-nut-gremolata-recipe/index.html) and it was awesome. In addition to the veggies/juices from the osso buco, the two big veal bones enabled me to make a quasi demi-glace (I just reduced the heck out of it, no roux or anything else). I also threw some 'porcini mushroom reconstitution water' in there. I might try pork chops or pork tenderloin with either sauce Robert or Charcutiere (both derivatives of demi-glace (http://chefrohner.com/yahoo_site_admin/assets/docs/Classical_Sauce_Demi-Glace_Derivatives.93152754.pdf)). The risotto melanese was really good and the gremolata was a nice touch but could easily do without. Highly recommend, I might just use a cheap beef cut next time.
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Chicken and andouille gumbo tonight. I used 50:50 bacon fat:safflower oil for the roux. I used chicken thigh meat because it's got a little more fat and some tasty darker meat. I also like a bit more color in my trinity, so I use red bell peppers. I had a brain fart at the grocery store today and got "Louisiana" hot sauce instead of tabasco (I keep a number of hot sauces on hand, BTW -- I just happened to have run out of tabasco recently). Oh well, it tastes ok. I just don't like that it has a bunch of filler ingredients. The finished gumbo was out of this world!
Ingredients
(http://i79.photobucket.com/albums/j137/mattschwandt/DSCN0369.jpg)
Finished roux
(http://i79.photobucket.com/albums/j137/mattschwandt/DSCN0371.jpg)
Roux with trinity
(http://i79.photobucket.com/albums/j137/mattschwandt/DSCN0372.jpg)
The finished product. Garnished with sliced green onion. Hot sauce and filé powder (ground sassafras) on the side.
(http://i79.photobucket.com/albums/j137/mattschwandt/DSCN0388.jpg)
Close-up
(http://i79.photobucket.com/albums/j137/mattschwandt/DSCN0390.jpg)
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My wife is using some crab meat left over from our mother's day dinner and making crab nachos.
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Chicken and andouille gumbo tonight. I used 50:50 bacon fat:safflower oil for the roux. I used chicken thigh meat because it's got a little more fat and some tasty darker meat. I also like a bit more color in my trinity, so I use red bell peppers. I had a brain fart at the grocery store today and got "Louisiana" hot sauce instead of tabasco (I keep a number of hot sauces on hand, BTW -- I just happened to have run out of tabasco recently). Oh well, it tastes ok. I just don't like that it has a bunch of filler ingredients. The finished gumbo was out of this world!
Looks great. I can't tell from your pics but hopefully your "Trinity" also includes the "Pope".
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Chicken and andouille gumbo tonight. I used 50:50 bacon fat:safflower oil for the roux. I used chicken thigh meat because it's got a little more fat and some tasty darker meat. I also like a bit more color in my trinity, so I use red bell peppers. I had a brain fart at the grocery store today and got "Louisiana" hot sauce instead of tabasco (I keep a number of hot sauces on hand, BTW -- I just happened to have run out of tabasco recently). Oh well, it tastes ok. I just don't like that it has a bunch of filler ingredients. The finished gumbo was out of this world!
That looks awesome! Too cool... I didn't think you guys even knew how to spell gumbo up there in Minnesota. ;)
+1 on the thigh meat. It tastes better to me too.
I've tried red bells in my trinity, but the flavor is not the same as with the green bells. I like the colors too, so what I do is use green bells and I use red jalapeños from my garden. They add color and some heat too. I let almost all of my jalapeños turn red for use in kicked up trinity (quadrinity?)
I let my roux go to the color of dark chocolate (two beers long). That gives it a bit of smokiness.
I was going poor buying stock, so now I buy pork bones from the grocery and make several gallons of stock at a time, and freeze it.
Wish I was having dinner at your house tonight! I can bring some tabasco... ;D
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Chicken and andouille gumbo tonight. I used 50:50 bacon fat:safflower oil for the roux. I used chicken thigh meat because it's got a little more fat and some tasty darker meat. I also like a bit more color in my trinity, so I use red bell peppers. I had a brain fart at the grocery store today and got "Louisiana" hot sauce instead of tabasco (I keep a number of hot sauces on hand, BTW -- I just happened to have run out of tabasco recently). Oh well, it tastes ok. I just don't like that it has a bunch of filler ingredients. The finished gumbo was out of this world!
Looks great. I can't tell from your pics but hopefully your "Trinity" also includes the "Pope".
+1
Beautiful work Matt! :)
I'm sure it tasted as well. ;)
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Chicken and andouille gumbo tonight. I used 50:50 bacon fat:safflower oil for the roux. I used chicken thigh meat because it's got a little more fat and some tasty darker meat. I also like a bit more color in my trinity, so I use red bell peppers. I had a brain fart at the grocery store today and got "Louisiana" hot sauce instead of tabasco (I keep a number of hot sauces on hand, BTW -- I just happened to have run out of tabasco recently). Oh well, it tastes ok. I just don't like that it has a bunch of filler ingredients. The finished gumbo was out of this world!
Looks great. I can't tell from your pics but hopefully your "Trinity" also includes the "Pope".
It didn't, but I'm not catholic anyway! ;D
I think I might try adding some next time though. While I can't imagine this recipe being much better, I can see how a little garlic would make it just a little more savory.
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Chicken and andouille gumbo tonight. I used 50:50 bacon fat:safflower oil for the roux. I used chicken thigh meat because it's got a little more fat and some tasty darker meat. I also like a bit more color in my trinity, so I use red bell peppers. I had a brain fart at the grocery store today and got "Louisiana" hot sauce instead of tabasco (I keep a number of hot sauces on hand, BTW -- I just happened to have run out of tabasco recently). Oh well, it tastes ok. I just don't like that it has a bunch of filler ingredients. The finished gumbo was out of this world!
That looks awesome! Too cool... I didn't think you guys even knew how to spell gumbo up there in Minnesota. ;)
+1 on the thigh meat. It tastes better to me too.
I've tried red bells in my trinity, but the flavor is not the same as with the green bells. I like the colors too, so what I do is use green bells and I use red jalapeños from my garden. They add color and some heat too. I let almost all of my jalapeños turn red for use in kicked up trinity (quadrinity?)
I let my roux go to the color of dark chocolate (two beers long). That gives it a bit of smokiness.
I was going poor buying stock, so now I buy pork bones from the grocery and make several gallons of stock at a time, and freeze it.
Wish I was having dinner at your house tonight! I can bring some tabasco... ;D
I guess I'm not the most traditional Minnesotan. ;) I lived in the mid-south for almost 10 years and got hooked on authentic Cajun food (as well as southern BBQ!). I also make a ton of Mexican food (I didn't really get into the authentic stuff until a buddy of mine opened up a Mexican restaurant in Minneapolis though).
I do a quick roux. I do it over high heat, whisking constantly. It only takes about 15 minutes. Saves a LOT of time!
I hear you on making stock. It would be way more cost efficient (and probably tastes a lot better too). I should probably start making my own.
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I saw your picture of ingredients, and was about to go on a full-fledged tirade about canned/bottled stock, and I see above you just mentioned that! :D
Seriously, if you used chicken thigh meat, I assumed if you deboned them you had plenty of bones/skin and trimmings that were tossed...I just started making my own stock in the past year or two and the difference is amazing. It's like comparing real mashed potatoes with instant. There are a few recipes I don't need real stock for, but for those, I just use a little cube of boullion. It probably doesn't help that the last thing of chicken stock I bought from one of those cardboard containers just tasted outright bad to me.
For soups, gravies, etc...you've got to start making your own stock! What I do is debone the meat (usually chicken) the day before, and set the meat aside, or marinating, and then cook the bones and trimmings in water with some spices, maybe an onion/carrot/celery. After a couple hours, strain out, let cool, and refrigerate overnight. The next morning you can skim off the rendered fat from the surface which will have solidified (and either discard, or use...it will be a very flavorful fat, I sometimes use it to start the gravy instead of extra butter or oil) and you've got a really rich tasting stock that outclasses anything you can buy in a jar. I've also become very cheap err resourceful when it comes to cooking so the idea of throwing away the significant trimmings of a whole chicken after deboning it, when it could be used to make a large quantity of stock better than anything you buy at the store, is hard for me to swallow, anymore.
Gumbo looks fantastic btw!!!
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+1 on homemade stock! The difference is very noticable. I make chicken, turkey, pork (hambone), and shrimp stocks. They freeze nicely in 1 gallon ziplock freezer bags. No bones, carcasses, or shells escape the stockpot!
A friend of mine, who is more frugal than I, lines a 2qt bowl with plastic wrap, pours the cooled stock into the bowl, then freezes the stock in the bowl. Once frozen he fips the plastic wrap off of the outside of the bowl and around the frozen stock, removes the stock from the bowl, adds another layer of plastic wrap around it, and into the freezer it goes. I'm too lazy to bother, but it works well.
One ingredient that really helps stock taste good is celery leaves. I also use a head of garlic, cut in half at the equator, a few bay leaves, an whole onion cut in half, 20-30 whole peppercorns and some salt. Sometimes I add fresh thyme or some fresh sage to my turkey stock. I put a wedge of lemon peel in my shrimp stock (a little dab'l do ya).
Boullion cubes are gross. All they are is salt and chemicals.
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Boullion cubes are gross. All they are is salt and chemicals.
Oh they aren't that bad! They do in a pinch if what you are trying for is that "salt and chemicals" taste...for example, in trying to duplicate Chinese take-out style egg drop soup for my wife, I tried it with the fancier boxed stock, and it was crap, but with the boullion cubes it was spot on! ;D
Beef stock I'm more at a loss because I rarely buy beef, and when I do its usually in steak or hamburger form...I don't usually have a surplus of beef bones. Generally speaking I make a lot of poultry stocks though. I made some pork stock with the bones removed from pork chops the other night (for a schnitzel gravy) and to some extent I wasn't as wild about the taste from pork stock. I imagine a ham stock would be a LOT better.
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Since I rarely have time or desire to make stocks I like using base. The Minor's (https://www.soupbase.com/view.asp?cid=1) chicken and beef is excellent and I also have the vegetable and mirepoix bases.
(https://www.soupbase.com/images/images2010/GENERALBASES-500.JPG)
I like my gumbo dark. Making the roux takes at least 30 min and cut the amount way back cause I also like gumbo on the thinner side and with less fat.
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TGI Fridays and other restaurants I worked in used Minor's bases (way back when most everything was made from 'scratch'...except stuff like stock). I always have some Better Than Boullion beef and chicken base on-hand for when I need a quick stock. It's not as good as made-from-scratch stock but there are way less storage/spoilage/manpower issues when using the bases in restaurants. Up the ante to different demi-glaces (even more labor/energy intensive) and I can see why many use packaged stuff.
Riddle me this BatChef: What is the difference between stock/broth/consomme/boullion-any others I may have forgotten? Seems the answers change depending who you ask.
EDIT: And tonight we're having buttermilk fried chicken fried in an iron skillet. The chicken has been in the buttermilk mixture since last night.
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Riddle me this BatChef: What is the difference between stock/broth/consomme/boullion-any others I may have forgotten?
The same as the difference between demi-glace, demi-john, and Demi Moore? Only Julia can say for sure - and she's not talkin... :D
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Not sure if there's a difference between stock and broth. They may be synonyms. Consommé is clarified stock/broth. Bouillon is a concentrated, solid, dehydrated form of stock/broth.
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Riddle me this BatChef: What is the difference between stock/broth/consomme/boullion-any others I may have forgotten? Seems the answers change depending who you ask.
Not sure there are uniform definitions, but a stock is something you make from roasted bones/veg and broth is something you make from meat and veg. Bouillon is what the French call broth. Consomme is a clarified stock or broth, an involved process involving using protein binders and acid to create a raft which floats to the surface and grabs everything along the way.
So if you roast bones and add veg and water and simmer it, you're making stock. If you cook a chicken and veg and then pull all those out, you have broth. If you leave them in, it's soup ;) If you want to make very pale stocks, you don't have to roast. But you're missing out on a lot of flavor.
I never use the word bouillon except when talking about bouillon cubes, which I'd never use. If I want to add salt, I'll use the natural stuff.
Consomme is a fancy preparation. I'd only expect it at high end restaurants or where someone was trying to show off their technique. Or they read about it and wanted to try it.
Anyhow, that's how I use those words.
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Riddle me this BatChef: What is the difference between stock/broth/consomme/boullion-any others I may have forgotten? Seems the answers change depending who you ask.
Not sure there are uniform definitions, but a stock is something you make from roasted bones/veg and broth is something you make from meat and veg. Bouillon is what the French call broth. Consomme is a clarified stock or broth, an involved process involving using protein binders and acid to create a raft which floats to the surface and grabs everything along the way.
So if you roast bones and add veg and water and simmer it, you're making stock. If you cook a chicken and veg and then pull all those out, you have broth. If you leave them in, it's soup ;) If you want to make very pale stocks, you don't have to roast. But you're missing out on a lot of flavor.
I never use the word bouillon except when talking about bouillon cubes, which I'd never use. If I want to add salt, I'll use the natural stuff.
Consomme is a fancy preparation. I'd only expect it at high end restaurants or where someone was trying to show off their technique. Or they read about it and wanted to try it.
Anyhow, that's how I use those words.
That's about how I do too but then for s&g's I did a search and wikipedia said this:
Stock or broth?
The difference between broth and stock is one of both cultural and colloquial terminology but certain definitions prevail. Stock is the thin liquid produced by simmering raw ingredients: solids are removed, leaving a thin, highly-flavoured liquid. This gives classic stock as made from beef, veal, chicken, fish and vegetable stock. Broth differs in that it is a basic soup where the solid pieces of flavouring meat or fish, along with some vegetables, remain. It is often made more substantial by adding starches such as rice, barley or pulses. Traditionally, broth contains some form of meat or fish: nowadays it is acceptable to refer to a strictly vegetable soup as a broth
I'd never heard of that definition for 'broth', to me that's a soup (as you said).
I have never tried any sort of reduction using stock/broth made from base, I've only used homemade stocks/broths for that. I would imagine the difference is magnified even more when reduced a lot.
punatic,
Demi Moore wins everytime with me!
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We make plenty of chicken, and keep carcasses in our freezer, along w/ beef bones and pork shanks that may come along. I always refer to the stuff I make as Stock, honestly we boil it down far enough that it becomes almost Aspic-like (Hooray meat jello!). I assumed that Broth just meant the commercial stuff normally fortified w/ way too much salt.
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I'd never heard of that definition for 'broth', to me that's a soup (as you said).
Apparently, that's the British usage. It's pretty common to find wikipedia articles edited that way. Look at some of the beer articles sometime. If you want to get angry, look at the BJCP article and then look at the comments page.
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We make plenty of chicken, and keep carcasses in our freezer, along w/ beef bones and pork shanks that may come along. I always refer to the stuff I make as Stock, honestly we boil it down far enough that it becomes almost Aspic-like (Hooray meat jello!). I assumed that Broth just meant the commercial stuff normally fortified w/ way too much salt.
You're making stock and then turning it into demi-glace. Instant sauce flavor booster.
If you use bones with a lot of connective tissue, you can get stocks that have a high gelatin content. Make chicken stock and throw in some chicken wings when you do it. After you cool it in the fridge, it has a consistency of jello. Warmed up, no problem. Stocks can give quite a bit of body to sauces this way, which is one reason why I object to those definitions of them being 'thin'. If they mean 'not reduced' then that's one thing. But something with that much body isn't thin.
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I recently did that with the veal bones/aromatics/braising liquid from some Osso Buco. I've made a couple of pan sauces using it and they have been fantastic. Just bursting with flavor without bursting with salt. Similar to the stock/broth confusion, I may still be getting my terms mixed up. Some sources made it sound like you had to use Sauce Espagnole to make demi-glace, of which the brown roux is a big part (also has some tomato). Sauce Espagnole is made with Brown stock so I renamed my 'demi-glace' as a 'brown stock' (hey, I re-classify homebrews all the time ;)). I'm still unsure what to call it other than damn tasty.
Homebrew club member gave me some home grown tabasco chilis plus a few habaneros and I need to use 'em up. I got a pork butt and a dozen tomatillos and some cilantro (I have other typical ingredients). Looking for ideas. Tentatively was going to braise the butt and make some sort of roasted tomatillo/chili sauce (no recipe yet). Serve it over rice but I'm open to suggestions.
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I recently did that with the veal bones/aromatics/braising liquid from some Osso Buco. I've made a couple of pan sauces using it and they have been fantastic. Just bursting with flavor without bursting with salt. Similar to the stock/broth confusion, I may still be getting my terms mixed up. Some sources made it sound like you had to use Sauce Espagnole to make demi-glace, of which the brown roux is a big part (also has some tomato). Sauce Espagnole is made with Brown stock so I renamed my 'demi-glace' as a 'brown stock' (hey, I re-classify homebrews all the time ;)). I'm still unsure what to call it other than damn tasty.
That's the classic way to make a brown sauce, which is then reduced for demi-glace. Reading Tony Bourdain's cookbook, he says nobody does that any more (maybe in true classic French kitchens). They just reduce veal stock. Maybe people that work in a professional kitchen could comment.
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as I understand it stock is made from bones and other animal bits with lots of connective tissue Broth is the liquid that something has been cooked in, not bones etc. so vegetable stock does not exist.
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Tonight, a charcoal roasted chicken (not really tandoori style) with a rub of bengali spices, bengali butter rice, toor dal, and chapati, plus a jar of red chilli pickle. Have a pandora station on with the requisite music, now Kushal Das. Better get cracking.
Anyway, meant to say...bought a bottle of Rooh Afza sharbat:
http://en.wikipedia.org/wiki/Rooh_Afza
Basically, a popular indian summer drink concentrate. Looks like a koolaid concentrate or something...
But just tried some, and man...do Indians singe their nasal passages or what? I love their heavy use of spices in cooking, but I got some incense as an extra little gift with a sitar-related order recently, and WOW that stuff has strength, and this rooh afza tastes like incense/perfume. Man alive!!!! Not sure I can get through this bottle. Maybe I'll have acquired the taste by then.
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The loving wife made me schweinshaxe tonight with one of the leftover pork trotters we had from Hopmageddon. Served with spaetzel, bavarian red cabbage (!) and a bottle of Guldenberg biere d'abbaye from De Ranke in Wevelgem. Imagine pulled pork wrapped in pork rinds and you'll get an idea of what this tasted like.
(http://philliplamb.com/schwein1.jpg)
(http://philliplamb.com/schwein2.jpg)
(http://philliplamb.com/schwein3.jpg)
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What's the recipe for the spaetzle, I always have trouble getting them to hold together and not turn into a pile of goo.
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Looks awesome Phil. :)
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Man that looks good Phil! Southern cooking (Southern Germany).
Part of the key to making good spätzle is the way you cut it and drop the dough into the water. My wife learned a method from her mom using two spoons to cut the dumplings. I brought one of these home one day and she's been using it instead of two spoons.
spätzlehobel (dumpling planer)
(http://www.cookplanet.com/images/spaetzlehobelKP.jpg)
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What's the recipe for the spaetzle, I always have trouble getting them to hold together and not turn into a pile of goo.
Our local German restaurant (and good beer bar) uses chicken stock instead of water for theirs. I don't know if that affects the consistency, but they taste good.
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Man that looks good Phil! Southern cooking (Southern Germany).
Part of the key to making good spätzle is the way you cut it and drop the dough into the water. My wife learned a method from her mom using two spoons to cut the dumplings. I brought one of these home one day and she's been using it instead of two spoons.
spätzlehobel (dumpling planer)
(http://www.cookplanet.com/images/spaetzlehobelKP.jpg)
Wife used my ricer. More difficult than a spatzlehobel but not a unitasker ;-)
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What's the recipe for the spaetzle, I always have trouble getting them to hold together and not turn into a pile of goo.
http://allrecipes.com/Recipe/German-Spaetzle-Dumplings/Detail.aspx
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What's the recipe for the spaetzle, I always have trouble getting them to hold together and not turn into a pile of goo.
http://allrecipes.com/Recipe/German-Spaetzle-Dumplings/Detail.aspx
cool will have to try that this summer with some fake sausage
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What's the recipe for the spaetzle, I always have trouble getting them to hold together and not turn into a pile of goo.
http://allrecipes.com/Recipe/German-Spaetzle-Dumplings/Detail.aspx
This looks like a good recipe. I think I'll give it a try sometime. I love spaetzle with green beans.
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What's the recipe for the spaetzle, I always have trouble getting them to hold together and not turn into a pile of goo.
http://allrecipes.com/Recipe/German-Spaetzle-Dumplings/Detail.aspx
This looks like a good recipe. I think I'll give it a try sometime. I love spaetzle with green beans.
Yeah, I think spaetzle is gonna have to be in regular rotation now. Also the cabbage was absolutely amazing. Not cabbage-y at all, just plain good. http://www.keyingredient.com/recipes/101199/red-cabbage-bavarian-style/
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Didn't read the links but on an Iron Chef episode they just put the batter/dough in a collander and put it over the boiling water and pushed it through with a rubber spatula. Only took a few seconds. But you need the right kind of collander.
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Didn't read the links but on an Iron Chef episode they just put the batter/dough in a collander and put it over the boiling water and pushed it through with a rubber spatula. Only took a few seconds. But you need the right kind of collander.
I've done this. One needs to hold the colander above the pot so that it doesn't heat as quickly or the batter will seize up and cook before it has a chance to extrude through the holes. Then it'll be no spaetzl for you!
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Then it'll be no spaetzl for you!
(http://i108.photobucket.com/albums/n4/mtbucket_2006/soupnazi.jpg)
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Didn't read the links but on an Iron Chef episode they just put the batter/dough in a collander and put it over the boiling water and pushed it through with a rubber spatula. Only took a few seconds. But you need the right kind of collander.
I've done this. One needs to hold the colander above the pot so that it doesn't heat as quickly or the batter will seize up and cook before it has a chance to extrude through the holes. Then it'll be no spaetzl for you!
yeah, its a b!tch. one trick I came up with is to put a small amount of luke warm water in a mixing bowl and push the spatzl into this bowl and then when I've finished pressing, take that bowl and add it to the boiling water - sort of like tempering I guess. its not the best technique, but its better than when it heats up - its like forcing gum into a coin slot.
As much as I hate unitaskers, I want that spatzelpress now though!
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As much as I hate unitaskers, I want that spatzelpress now though!
I'm about to buy a pasta machine. Damn you Iron Chef!
Prolly should order P90X while I'm at it. ;D
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Fried squash & onions and turkey burger patties. Both with a healthy dose of ketchup washed down with a couple of IPA's.
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NY strip grilled on charcoal and mesquite chips, MI asparagus sauteed in butta, and IPA. No starch, Doc doesn't approve...
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I been marinating some chicken kabobs that are going on the grill now... with my wife's homemade baked beans and cornbread... and a nice abbey ale to beat the heat!
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Farm raised mussels, steamed in poblano pepper wheat beer, with sauteed chorizo, poblano pepper, shallots, corn and garlic with some cream for flavor and texture, served with garlic parmesan bread.
I had Hopfenweisse, SWMBO had champagne.
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Grilled Chicken Salad garnished with hard boiled egg and bacon. Served with Ranch Dressing. :)
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Blackened Jamaican Jerk chicken. Steamed veggies and mashed spuds...
It's premade sauce that I bought in Jamaica. Marinated the breasts overnight. Yum.
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Lasagna with homemade sauce and homemade fresh pasta. My maiden voyage with the new pasta machine (Marcato Atlas 150) (http://www.marcato.net/mod-ContentExpress-display-ceid-14.phtml). Got a deal for $45 shipped. I made double the amount of dough just in case but didn't need it (I put it through anyway, need the practice!). It does get to be a >2-handed operation when you get down to the tightest settings but I was able to somehow clumsily get it done.
I used 100% Hodgson Semolina Pasta Flour (http://Hodgson Semolina Pasta Flour) for one batch and 1:1 mixture of same and plain King Arthur AP flour for the second. 100% semolina flour was slightly easier to work with.
Next up is a 3-cheese agnolotti.
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Interesting. I think the 100% semolina flour is harder to work with.
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I find when I use 100% semolina it is a harder dough but it doesn't rebound as much under the rollers so it's easier to get into shape. the higher the percentage of 'normal' flour the more bounce back after rolling so you have to let it rest more. in that way it's easier. However I have the kitchenaid pasta roller set so I don't have to hand crank anything. I like the final texture of the 100% semolina much more so I pretty much always use that.
When I am making udon it takes forever and gets really tough cause the buckwheat gets really sticky and I have to keep dusting it with more flour.
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Udon. That's a great idea! Never thought to make it.
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I find when I use 100% semolina it is a harder dough but it doesn't rebound as much under the rollers so it's easier to get into shape. the higher the percentage of 'normal' flour the more bounce back after rolling so you have to let it rest more.
That's exactly what I experienced but it was just my first time, the 100% pasta flour batch was harder and held it's shape better. I made each batch separately and kneaded each by hand so it's likely they didn't get the exact same amount of kneading. I let them rest in the fridge for about 90 minutes before rolling.
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Udon. That's a great idea! Never thought to make it.
it's nice, like I said, it's a little sticky so harder to work with than an egg and semolina pasta but it's dead simple
I use about .3-.5 buckwheat and the rest AP, you could probably go all the way to 100% buckwheat but I havn't tried that. and then enough water to get your texture, CAUTION: you can end up with ALOT of pasta this way so add the water and stop while it still seems pretty dry and let it rest cause as the flour hydrates it gets stickier and if you end up having to add more flour it gets a little ridiculous.
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Semolina Pilchard (http://en.wikipedia.org/wiki/User:Semolina_Pilchard), climbing up the Eiffel Tower!
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yesterday:
(http://philliplamb.com/duck.jpg)
1 cup grapefruit juice (1.5 grapefruit) plus chunks from the other half of the remaining grapefruit, along with 3 tbsp of agave syrup, 1 tbsp of honey, 2 tbsp of lime juice and about 2 peaches cut into chunks, salt & pepper to taste. Reduced that on the stove for about an hour till it was basically fruit in syrup. Tasting revealed that it was WAY too bitter, so I added two sugar cubes.
While the sauce was reducing, took two duck breasts, put 'em in the Egg for about 40 minutes skin side up, on top of a roasting pan to catch the fat, at about 280/300 to let the fat render out. Took the rendered fat and fried some cepes-mushroom-stuffed raviol. Flipped the breasts over and put 'em on direct heat to let the skin crisp, while I was doing that went inside and wilted some spinach from the garden in a little of the remaining duck fat, then quickly strained/separated the fruit mixture and added the chunks of fruit to the pan with the spinach. cut the stove fire and went back outside and glazed the breasts with the reserved syrup mixture. Plated, served with Bell' de Loing's Saffron Saison. Beer was eh, duck was ZOMG. Watched Indiana Jones and the Last Crusade while eating, then followed it up with a scoop of chocolate and a scoop of chocolate mint ice creams. Nom.
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Phil I got some Duck Confit done sousvide-style in the fridge from a couple years ago. Think it's still good? ;)
Anyway here's an excerpt from my celebration of the fresh and abundant 'mater harvest. Made the basil-tomato sauce this morning. Brown 1# ground beef with garlic and drain. Remove from pan and set aside. Reduce 3 cups fresh tomato sauce with dried mushrooms while 12ozpasta (rotini) cooks (approx 11 min). If sauce get's too dry refresh with pasta-water. Add ground beef and toss right before pasta is ready. Drain pasta (leave some water) and toss in sauce.
Meatini to whet the appetite:
(https://lh6.googleusercontent.com/-_yKQ1u62xh0/TfleFqgurlI/AAAAAAAAAI4/xOEOZk-jXv8/s640/2011-06-15%25252020.34.44.jpg)
Meatini #2. Why not?
(https://lh4.googleusercontent.com/-kYVH8jboZvo/TflhESyhhrI/AAAAAAAAAI8/dX-JG_AGHog/s640/2011-06-15%25252020.46.46.jpg)
Served with cab sav and some freshly grated parm.
(https://lh3.googleusercontent.com/-t5vaUKXwysY/TfljxFvZ_VI/AAAAAAAAAJE/7cVpGlcBCr4/s512/2011-06-15%25252020.58.02.jpg)
Who can resist seconds?
(https://lh6.googleusercontent.com/-nSmBRa3Nxfk/Tfllp_XNF9I/AAAAAAAAAJI/r2aCpbo9sCs/s512/2011-06-15%25252021.08.00.jpg)
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It depends - if it's still in its fat, the canned stuff can last for YEARS. That's the whole point with confit, it conserves it. You should be able to tell from the smell - if the fat smells rancid, it's done. Otherwise, enjoy!
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That pasta and the duck above look fantastic. How common is duck in France Phil? We just don't eat that much of it over here, why I'm not sure.
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That pasta and the duck above look fantastic. How common is duck in France Phil? We just don't eat that much of it over here, why I'm not sure.
Thanks.
Probably much more common in France than the States. I think duck is outrageously expensive when compared to the average American's chicken-budget. I'll try to pick a frozen duck up after christmas when they are on sale- usually about $17-20 per bird. And they don't cook up like chicken either.
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That pasta and the duck above look fantastic. How common is duck in France Phil? We just don't eat that much of it over here, why I'm not sure.
Super common, at least duck breast/duck confit (legs). Lots of foie gras production around here which means they're much cheaper than the US. Thing you have to keep in mind is that chickens, at least the ones at the stores that we shop at, are just about the same price as duck, although duck is still more expensive. 14-18 euros for a duck is a good price, but then again roaster chickens cost anywhere between 9 and 14 euros for the regular free-range kind. Bresse chickens (the best chickens in the world) are closer to a little under 50 eur per bird, depending on how big they are, etc.
You can find inexpensive duck in NYC and probably Chicago, but outside of that it's not easy.
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That much for yard-bird? Jeezus. I don't like paying more than $0.90 per pound for whole chicken though some premium brands are as much as $1.19 a pound. Paying about $6 for a good-sized bird is more in tune with my budget.
I'm willing to bet the French don't consume nearly as much chicken as we do per capita.
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That much for yard-bird? Jeezus. I don't like paying more than $0.90 per pound for whole chicken though some premium brands are as much as $1.19 a pound. Paying about $6 for a good-sized bird is more in tune with my budget.
I'm willing to bet the French don't consume nearly as much chicken as we do per capita.
With the possible exception of wine and tobacco, the french don't comsume ANYTHING as much as we do per capita. Hardly anyone in the WORLD consumes as much as we do here in the states per capita.
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Anymore I like to buy whole chickens but I have to search through a bunch to find one <4 pounds. I much prefer the smaller ones and when I used to buy family packs of leg quarters or whatever, one quarter will be from a 4.5# bird and another is from a teradactyl or something. Plus I get the back/neck/trimmings for stock.
Asian restaurants have duck here but I'm always scared to order it because I figure it just doesn't move. Going to Vegas in a couple weeks and hope to find some good duck there. I know I'm gonna try it at Lotus of Siam.
Mmmmmm, foie gras. :)
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Have you developed a taste for rock/cornish hens then? I can get 2 frozen for $5.50, up in price from a couple years ago.
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Anymore I like to buy whole chickens but I have to search through a bunch to find one <4 pounds.
do you guys get Bell&Evans in CF? I buy mostly whole chickens and most of the B&E are 3.5-4lbs. Am grabbing one Saturday in fact.
nice duck there Phil - mmm now I want some cassoulet...
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Yes, love cornish game hens. And for me, a whole one is about the perfect serving. Spatchcock it, rub it, and roast it and I'm good. That sounds dirty. :P
Don't think I've ever seen Bill&Evans but I tend to not notice brands as much as I should. Damn I'm really hankerin' fer some poultry now.
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Depends on where you live but usually peking duck is the best bet at a chinese place. Plus that stuff is probably one of the best dishes on the planet.
Chickens are more expensive here because factory farming doesn't exist on the same scale as in the US. This is coming from an Arkansas boy who grew up around tyson chicken plants his whole childhood. A roast chicken is something you do for company or for the big family meal on Sundays, and so the market can bear a little bit more cost and a more well-raised bird. We never buy anything less than Label Rouge chickens, which is part of the appelation for how chickens are raised. http://fr.wikipedia.org/wiki/Label_rouge Typically they're free-range corn-fed chickens. Most of the grocery stores here sell the mass-produced stuff as well, and it comes in the standard legs only, legs and thighs, etc type packaging. Lest you think I'm Mr. Moneybags, when I buy wings I get the cheap stuff, I paid about 30 euros for enough wings for 20 people which is a pretty good deal in my book.
Also I've noticed that French people, and by that I mean what my wife cooks for me, eat a more varied diet than what I had in the US. Sometimes I've gone a week without having any red or white meat. Although there's usually bacon.
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my little man had his first birthday yesterday and we had a small party for him at the house. excuse the picture quality as it's a picture of a picture....
(http://i756.photobucket.com/albums/xx201/deepsouth1970/0fc6c331.png)
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Looking good ds.
I am thinking pasta is order tonight. I made some Bolognese Sauce to go with it. A tossed salad and voila!
Instant dinner. 8)
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my little man had his first birthday yesterday and we had a small party for him at the house. excuse the picture quality as it's a picture of a picture....
(http://i756.photobucket.com/albums/xx201/deepsouth1970/0fc6c331.png)
Man that looks awesome! That's shrimp scampi, with linguini? Or something else? I'm guessing garlic bread too. Hope you saved me some
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That looks really tasty ds!
Tonight's my first attempt at stuffed pasta using my new pasta machine. Got two types of goat cheese, some fontina, and have some ricotta leftover plus some fresh basil and sage. Still have no idea what I'll do with it. Once the ravioli/agnolotti/tortelloni/whatever-you-want-to-call-it is done I plan to make a very light parmesan/cream sauce and put some dried orange peel on top. I had a dish at one of Batali's restaurants (B&B in Las Vegas) that was goat cheese tortelloni with dried orange peel and wild fennel pollen that was amazing. Salad, some hot italian sausage, and some bread and I'm good.
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my little man had his first birthday yesterday and we had a small party for him at the house. excuse the picture quality as it's a picture of a picture....
(http://i756.photobucket.com/albums/xx201/deepsouth1970/0fc6c331.png)
Man that looks awesome! That's shrimp scampi, with linguini? Or something else? I'm guessing garlic bread too. Hope you saved me some
homemade shrimp alfredo! all from scratch. took me six hours prep time. it was fantastic though!
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homemade shrimp alfredo! all from scratch. took me six hours prep time. it was fantastic though!
wait, homemade pasta as well? damn that's a lot of work. looks yummy - and only 20 minutes till lunch - hmm....
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homemade shrimp alfredo! all from scratch. took me six hours prep time. it was fantastic though!
wait, homemade pasta as well? damn that's a lot of work. looks yummy - and only 20 minutes till lunch - hmm....
yessir.... three pounds of it.
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Damn that looks tasty. Happy B-day little man!
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(http://i756.photobucket.com/albums/xx201/deepsouth1970/f93576da.png)
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That is one happy boy!
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I'm vacationing in Mobile with my parents so tonight is full-on seafood. I'm frying oysters, sister is making crab/shrimp gumbo, moms boiling shrimp and doing tater salad. The wife and I are about to sneak out to the "grocery" store and have a couple dozen on the half shell at the oyster bar down the road to get primed for dinner.
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I'm vacationing in Mobile with my parents so tonight is full-on seafood. I'm frying oysters, sister is making crab/shrimp gumbo, moms boiling shrimp and doing tater salad. The wife and I are about to sneak out to the "grocery" store and have a couple dozen on the half shell at the oyster bar down the road to get primed for dinner.
Yum, I'll be over right away
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Chicago-style "pizza" with 500 g of sausage (fennel, marjoram, sage, garlic, hot pepper, etc) and about 4 slices of thick-cut bacon. Weaze I was thinking of you as I made this. It also has about 600 g of cheese, and I think I will probably have a heart attack tomorrow. http://www.youtube.com/watch?v=jlhQQnEgFck
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Chicago-style "pizza" with 500 g of sausage (fennel, marjoram, sage, garlic, hot pepper, etc) and about 4 slices of thick-cut bacon. Weaze I was thinking of you as I made this. It also has about 600 g of cheese, and I think I will probably have a heart attack tomorrow. http://www.youtube.com/watch?v=8xzVOsYGRp8
I love Chicago style pizza. I think you've just inspired me to make some dough for some deep dish pies this weekend.
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(http://i756.photobucket.com/albums/xx201/deepsouth1970/f93576da.png)
Mine's first is July 9th. I hope I can get a photo as good as yours.
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Chicago-style "pizza" with 500 g of sausage (fennel, marjoram, sage, garlic, hot pepper, etc) and about 4 slices of thick-cut bacon. Weaze I was thinking of you as I made this. It also has about 600 g of cheese, and I think I will probably have a heart attack tomorrow. http://www.youtube.com/watch?v=8xzVOsYGRp8
I love Chicago style pizza. I think you've just inspired me to make some dough for some deep dish pies this weekend.
What I used:
Chicago deep dish pizza dough
3 1/4 cups flour
1/2 cup yellow cornmeal
1 1/2 teaspoons table salt
2 teaspoons sugar
2 1/4 teaspoons instant or rapid-rise yeast
1 1/4 cups warm water
½ cup olive oil
Mix yeast ¼ cup of warm water, ¼ cup of flour and sugar in a bowl cover and let stand in a warm place for 15~20 minutes then mix in all the other ingredients mix well and let stand covered for about 1.5 hours, punch down and knead until the correct texture is achieved (add a bit more flower so it’s not sticky) split into two dough balls and roll out for two pizzas!
Ended up using all of it with a bit of leftovers. Had a 24- hour rise in the fridge though.
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Chicago-style "pizza" with 500 g of sausage (fennel, marjoram, sage, garlic, hot pepper, etc) and about 4 slices of thick-cut bacon. Weaze I was thinking of you as I made this. It also has about 600 g of cheese, and I think I will probably have a heart attack tomorrow. http://www.youtube.com/watch?v=8xzVOsYGRp8
I love Chicago style pizza. I think you've just inspired me to make some dough for some deep dish pies this weekend.
What I used:
Chicago deep dish pizza dough
3 1/4 cups flour
1/2 cup yellow cornmeal
1 1/2 teaspoons table salt
2 teaspoons sugar
2 1/4 teaspoons instant or rapid-rise yeast
1 1/4 cups warm water
½ cup olive oil
Mix yeast ¼ cup of warm water, ¼ cup of flour and sugar in a bowl cover and let stand in a warm place for 15~20 minutes then mix in all the other ingredients mix well and let stand covered for about 1.5 hours, punch down and knead until the correct texture is achieved (add a bit more flower so it’s not sticky) split into two dough balls and roll out for two pizzas!
Ended up using all of it with a bit of leftovers. Had a 24- hour rise in the fridge though.
Thanks Phil. Maybe I'll give your recipe a try.
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Ended up using all of it with a bit of leftovers. Had a 24- hour rise in the fridge though.
A friend of mine who is a pro pizza guy makes the best tasting pizza dough I've tasted. Part of his secret is allowing the dough to have a three day rise in his walk-in refrigerator. It makes the dough much chewier and flavorful. The flavor comes from fermentaion byproducts... hmmm, that sounds familiar. :)
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Tonight it's Maryland Crab Cake sandwiches with cole slaw, fries and .....BEER! 8)
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I was going to do spaghetti but got black-beans soaking; turkey legs and wings plus pork hocks destined for the smoker. The meat will in turn be destined to flavor a wide variety of dishes and meals.
Nothing will be wasted.
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Last night I had 4 corndogs. Probably the worst thing health wise that exist but I got in late and was starving.
Tonight, pork ribs on the smoker as we speak.
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Last night I had 4 corndogs. Probably the worst thing health wise that exist but I got in late and was starving.
Tonight, pork ribs on the smoker as we speak.
Corndogs rock. I had four last night at work topped with mayo and faux chinese mustard packs scavenged from the breakroom. That was too many I think.
Tubercle did you ever post a good greens recipe?
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Tubercle did you ever post a good greens recipe?
Not yet.
I'll included them in my cornbread post.
I have got got to get permission from my daughter to post, she and I are the only two that knows the corn bread recipe, even Ms. Tubercle doesn't know it ;D
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Wife going out of town for a week, so I made a nice going away dinner. Used up plenty of stuff from the CSA box, too.
Started with a roasted golden beet salad with a sherry vinaigrette, goat cheese, and toasted walnuts. Then had a proper bistecca alla fiorentina (med rare, of course) with risotto cakes (leftovers from last night repurposed with an egg, some fontina, chives, and panko) and garlic-braised kale and beet greens. Found a 2001 Maximus (California meritage) hanging out in the walk-in and decided a decade was plenty of time for that. Aged beautifully, and matched with that beef perfectly. No pictures, unless you want to see 3 empty plates.
The BGE kicked butt on that steak. Fired it up to about 700 then gave it four minutes a side. Rested for 10 minutes while we ate the salad. Too full for dessert; might have room for another glass of that wine though. Yeah, I could have found a beer but nothing was going to match as well as a Bordeaux-like wine with that steak.
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Alright this thread has inspired me today. Over the last 7 months I have been cooking a lot of the potatoes baked, greens steamed, tofu fried, Gravy dried porcini, pasta dried cause my wife and I have been adjusting to having the baby, So I have had a big ol' jar of semolina in my pantry and smaller ones of pinto and black beans, just sitting there and me with no energy to cook them properly. So this weekend I am going to add 1 homemade item back into our schedule each weekend. Gonna get some pizza dough ready to go for tomorrow night dinner tonight. The wife already requested artichokes and baked potato for tonight though so that is still on. But I will emulsify some lemon juice into the melted butter for the chokes.
I exaggerate a bit, I still make my own tortillas and I think we bought jarred pasta sauce like twice.
If I am going to put some pizza dough together tonight to stick in the fridge and I want the option to have pizza for dinner monday or tuesday or wednesday cut down on the yeast? or should I just chuck it in the freezer on monday night if I'm not going to cook it that night?
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Mix the pizza dough as usual but with cold water and place the ball immediately in the fridge in a bowl covered with wrap. It'll rise very slowly over three days. Pull it out and let the dough warm and finish an hour before docking. If the texture is real tight and snappy it needs to warm/rise more.
If you let it rise at all before putting in the fridge it'll take off and blow before it gets cool enough to retard the proof.
Artichoke hearts and a salty baked potato with a vinaigrette sounds good to me.
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Mix the pizza dough as usual but with cold water and place the ball immediately in the fridge in a bowl covered with wrap. It'll rise very slowly over three days. Pull it out and let the dough warm and finish an hour before docking. If the texture is real tight and snappy it needs to warm/rise more.
If you let it rise at all before putting in the fridge it'll take off and blow before it gets cool enough to retard the proof.
Guess we've graduated to lager pizza dough makers ay?
hmmmm... lager yeast pizza dough...
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hmmmm... lager yeast pizza dough...
That's interesting. I wouldn't be surprised if the national pizza chains use that type of strain. No idea though if they actually do or not. IMO what might be considered as off flavors in beer actually makes bread tasty.
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We've eaten nothing but seafood since June 7 so it's time for some bloody beef on the grill. Or I could just put the steaks in the sun, turn them after 15 minutes and in another 15 they'll be perfect. Damn it's hot here.
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We've eaten nothing but seafood since June 7 so it's time for some bloody beef on the grill. Or I could just put the steaks in the sun, turn them after 15 minutes and in another 15 they'll be perfect. Damn it's hot here.
Get a nice clean piece of polished granite and lay it in the sun all day.
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We've eaten nothing but seafood since June 7 so it's time for some bloody beef on the grill. Or I could just put the steaks in the sun, turn them after 15 minutes and in another 15 they'll be perfect. Damn it's hot here.
Get a nice clean piece of polished granite and lay it in the sun all day.
polished BLACK granite. Once in highschool we built solar cookers and the teacher described mine as very scary and a potential weapon. Go figure.
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Have you ever made ice at above freezing temperatures, with a mirror, at night?
Can!
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Have you ever made ice at above freezing temperatures, with a mirror, at night?
Can!
does it involve ammonia based fertilizer?
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Have you ever made ice at above freezing temperatures, with a mirror, at night?
Can!
does it involve ammonia based fertilizer?
No. just water and a parabolic mirror pointed towards the night sky
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Have you ever made ice at above freezing temperatures, with a mirror, at night?
Can!
does it involve ammonia based fertilizer?
No. just water and a parabolic mirror pointed towards the night sky
Nope, love to see it.
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(http://philliplamb.com/tacos.jpg)
home-made corn tortillas - finally got the technique down! - filled with some BGE hickory-smoked chicken which had been shredded and then reheated in a skillet with some Mole sauce. Topped them with pan-charred (seared?) onion dice and cilantro. On the side is some rice and beans with a simple mixture of more mole sauce and a bit of lemon juice (ran out of lime) and orange juice. Tasty tasty.
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That looks pretty good man. Can you even get decent Tex Mex in France without making it yourself? Do you have a press?
(http://lh4.googleusercontent.com/public/K_giJtvU2YUyrLGAoQGAiyCKf0x326XQlUaeCrS7KP-lifwLjjE8cU0hiTvwTFwXB8uNBKPIvbnxsxhaqF75B70NNYqPqyvfQNRbiJtJ6HvjZ5TvMnzfj6rcfNEHsD1iNT4LECY35PNO5NXv3GYV4N2-1rv83BfiPc9xlUPDG3UgiPLE7hg7)
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That looks pretty good man. Can you even get decent Tex Mex in France without making it yourself? Do you have a press?
(http://lh4.googleusercontent.com/public/K_giJtvU2YUyrLGAoQGAiyCKf0x326XQlUaeCrS7KP-lifwLjjE8cU0hiTvwTFwXB8uNBKPIvbnxsxhaqF75B70NNYqPqyvfQNRbiJtJ6HvjZ5TvMnzfj6rcfNEHsD1iNT4LECY35PNO5NXv3GYV4N2-1rv83BfiPc9xlUPDG3UgiPLE7hg7)
I have thought about getting a tortilla press but I get nice round tortillas with a 2 gallon zip lock bag cut open and my big 12 inch skillet.
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My tortilladora is not nearly as nice as that one, but it works well just the same. There's a spice shop that sells the nicer ones in Paris, as well as masa harina flour and a bunch of types of dried chilis. You can find tex-mex and it can get pretty good, but you're gonna pay for it. 3-4 euros per taco. So yeah, I make my own when I can.
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Did you make your own mole sauce or do they sell that where you are?
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(http://philliplamb.com/tacos.jpg)
home-made corn tortillas - finally got the technique down! - filled with some BGE hickory-smoked chicken which had been shredded and then reheated in a skillet with some Mole sauce. Topped them with pan-charred (seared?) onion dice and cilantro. On the side is some rice and beans with a simple mixture of more mole sauce and a bit of lemon juice (ran out of lime) and orange juice. Tasty tasty.
Nice looking tortillas, Phil! I used leftover smoked pork shoulder in some enchiladas today. I brewed a double decocted dampfbier today, so I didn't have time to make the tortillas. But they were still dynamite.
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Had garden fresh salad greens and tomato slathered in Balsamic (real) Dressing
and some Great Spanish rice with some taco meat on da side. good stuff good stuff
Oh did I mention that I had a 2 Below as well ??? man I Heart that beer.
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Did you make your own mole sauce or do they sell that where you are?
I make my own - the chile shop I mentioned above sells these kits that come from the UK, with all the dried chiles and chocolatepowder and whatnot. It's a LOT of work but it makes a lot of mole.
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Recently went to a highly regarded (but not that expensive) Thai restaurant in Las Vegas called Lotus of Siam. I did some 'homework' before hand and pretty much knew what I was going to order.
Had the Nam Kao Tod (crispy rice mixed with minced sour sausage, green onion, fresh chili, ginger, peanuts, and lime juice), Nam Prik Ong (red chili dip, a combination of ground pork, tomato, dried spices; served with vegetables and fried pork rinds for dipping), Tom Kah Kai (soup of sliced chicken with coconut milk, straw mushroom, galanga, lemongrass and a touch of lime juice, and finished with chili oil), and Crispy Duck Chu-Chee (crispy duck on top of a Thai red curry sauce base).
One of the best meals I've ever had. I ordered the Nam Kao Tod at '3 of 10' on their spice/heat rating and it was almost perfect but I got brave and said I wanted a '4' on the Tom Kah Kai. I was in tears but it hurt so good I couldn't stop...just bring more tissues please. The red chili dip atop a fried pork rind has to be one of the more tastier bites in the history of man (this dish was featured on an episode of 'Best Thing I Ever Ate', part of my 'homework').
If you're ever in LV I highly recommend (but it's off-strip, and doesn't look like much from the outside). I started the meal with a Monk's Cafe sour ale which was nice but the bartender gushed it, seemed obvious he wasn't accustomed to pouring that beer. I tried to warn him as he started to pour but it was too late. I also learned, apparently duck has a bunch of tryptophans because I was yawning at the poker table the rest of the night and just couldn't shake it.
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Sadly I have no photos of any of this... but this Saturday was our July 4/14 Juillet/1st b-day party for the assistant brewer. Had about 30-35 people come down, and I spent all of the morning cooking. Menu was, corn dogs alton brown style (HORRIBLE FAILURE NEVER AGAIN UGH), white-castle style sliders and mini-smoked chicken and mole sauce sandwiches. Also had watermelon sangria and blackberry royal (kir, basically). And beer, of course - but sadly the mini-fut of Ninkasi brown I got was infected. Most of their darker beers always seem to get infected :-/ But my Blue Paw clone was a hit, and the Pliny clone while being quite bitter was still a great success, despite the lack of carbonation. Wife also did home-made cookies with red, white, and blue icing as well as an ice cream cake for the little man (ben & jerry's chocolate fudge brownie + haagen-dazs vanilla + colored sprinkle sheet cake) AND chocolate and peanut butter muffins. She makes those without a recipe.. I have no idea how.
Ended the evening after getting stung by a wasp (they were all over the kir/blackberry syrup stuff) but launching a metric ton of fireworks. A good time was had by all - and I still have all my fingers. Oh and we tried some Nogne O Christmas Beer and a Cantillon something or other that I didn't like, because I apparently have no taste. Way too acidic for me.
The next day I was exhausted from all the work, so I seasoned my brand new De Buyer blue steel wok and made pork fried rice. Sadly, the regular pork was too expensive, so I bought pork belly instead :D Also had some hot & sour soup.
Yesterday we were super lazy and I called in sick, we played with the assistant brewer and ordered a pizza for the first time in months, played L.A. Noire on the xbox and I brewed a test batch of pumpkin ale.
That was a good weekend.
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Ended the evening after getting stung by a wasp (they were all over the kir/blackberry syrup stuff) but launching a metric ton of fireworks. A good time was had by all - and I still have all my fingers. That was a good weekend.
It's against the law to shoot off fireworks here in this county...the draconian bastages!
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Ended the evening after getting stung by a wasp (they were all over the kir/blackberry syrup stuff) but launching a metric ton of fireworks. A good time was had by all - and I still have all my fingers. That was a good weekend.
It's against the law to shoot off fireworks here in this county...the draconian bastages!
It's against the law in the nearest big city, but the law is unclear as to whether it extends to the countryside or not. Either way, we didn't get a ticket or anything. Kept the garden hose in one hand the whole time, though - can't be too careful. Also note that lighting 20 sparklers at once will generate a LOT of heat. Ouch.
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Ended the evening after getting stung by a wasp (they were all over the kir/blackberry syrup stuff) but launching a metric ton of fireworks. A good time was had by all - and I still have all my fingers. That was a good weekend.
It's against the law to shoot off fireworks here in this county...the draconian bastages!
Wow, I can't imagine not having fireworks. Must be a cultural thing. New Years eve and July 4 are loud, but you should be here for Chinese New Year!
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Wow, I can't imagine not having fireworks. Must be a cultural thing. New Years eve and July 4 are loud, but you should be here for Chinese New Year!
It was done under the pretense of the extreme fire hazards that exist here in BFEWhyo you see we have a think called
cheat grass...and it grows everywhere prolifically. About that time of the year the Sun has been hot enuff to dry and ripen
the seeds of the cheat grass...the stuff burns like gasoline...I mean WHOOMP...and if there is a little breeze which is
USUALLY the case, the whole entire prairie will catch fire and burn out of control for MILES....
Sigh, I suppose I concede defeat to the entity known as Safety 1st....At least this is concevable as a practical purpose.
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Ended the evening after getting stung by a wasp (they were all over the kir/blackberry syrup stuff) but launching a metric ton of fireworks. A good time was had by all - and I still have all my fingers. That was a good weekend.
It's against the law to shoot off fireworks here in this county...the draconian bastages!
Wow, I can't imagine not having fireworks. Must be a cultural thing. New Years eve and July 4 are loud, but you should be here for Chinese New Year!
Like cinqo de mayo in Chicago I'd imagine. Swear I heard a 50 cal one year.
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Ended the evening after getting stung by a wasp (they were all over the kir/blackberry syrup stuff) but launching a metric ton of fireworks. A good time was had by all - and I still have all my fingers. That was a good weekend.
It's against the law to shoot off fireworks here in this county...the draconian bastages!
Wow, I can't imagine not having fireworks. Must be a cultural thing. New Years eve and July 4 are loud, but you should be here for Chinese New Year!
Like cinqo de mayo in Chicago I'd imagine. Swear I heard a 50 cal one year.
You need a kevlar umbrella when it starts raining bullets!
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Tonight: MOAR SLIDERS ZOMG
After the success/deliciousness of Saturday's Slider-based ragnarok, I'm going to try more tonight. On the menu:
- regular white castle-style onion sliders
- bacon-cheddar-red onion bbq sliders
- blue cheese/grilled onion sliders
Something tells me I won't get too many smooches from the wife tonight ;-)
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I'll take a dozen of each...with shoes on it.
Plain ole roasted chicken tonight. We talked about chicken earlier itt and the smallest fryer they had was 4.75 pounds unless I wanted the partially-frozen yet more expensive Purdue chicken @ 4 pounds even. :-\ I want 4 pounders or less dammit! Halved the chicken and coated with EVOO/fresh thyme/lemon-pepper/Tony Chachere seasoning overnight; and made stock with the neck/back/wingtips. I'll roast it at low temp for a bit then crank it up towards the end. Delmonico potatoes and steamed brocolli and some sort of pan-sauce...
...and two/tree beers.
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i made my first banh mi today. here is what i used...
seedless cucumber
pickled daikon
pickled matchstick carrots (making these myself)
raw daikon
raw carrots
pork and liver pate
vietnamese meatballs
chicken
black pepper pork tenderloin
soy sauce
garlic mayo (making this myself)
red onion
sesame oil
red boat fish sauce
Black Pepper Pork Banh Mi Recipe
1 pound of loin. Sliced thinly
2 cloves crushed garlic
2 table spoons of fish sauce
2 teaspoons sugar
2 tablespoons fresh ground black pepper
2 tablespoons of finely chopped shallots
1/4 cup grapeseed oil
1 teaspoon of sesame seed oil
from....
http://battleofthebanhmi.com/how-to-make-banh-mi/recipes-meat/banh-mi-recipe-black-pepper-pork/
the mayo.....
2 egg yolks
1 teaspoon rosemary garlic sea salt
1.5 teaspoons lemon juice
2 teaspoons rice vinegar
1 cup canola/vegetable oil blend
(http://i756.photobucket.com/albums/xx201/deepsouth1970/001-9.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/002-9.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/003-6.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/004-9.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/005-6.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/006-7.jpg)
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I smoked a pork butt, baked some yams and stir fried some squash, zukes, red bell peppers and corn. I'm too full to drink.(much)
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@deepsouth have you ever had one before, or did you mean this was your first time making it yourself?
They are most likely my favorite sandwich in the world, although Schlotsky's or perhaps a good oyster po boy come awful close.
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I that for just two people? I see two rolls and everything looks delicious. But enough to feed 10. Maybe more.
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This was from this weekend: Sole "stacks" with an improvised Sauce Choron, basically Bearnaise with tomato dice... Our garden tomatoes were just too good to dice up, so I sliced them thick and layered them like so. It's kinda like Eggs Benedict except for dinner. Bottom is a toasted brioche bun, followed by:
(http://philliplamb.com/stack_1.jpg)
Tomato, seared on one side just before plating, topped with garden zucchini that I had thinly sliced and cooked very slowly ("confit") with some shallots and a bit of butter.
(http://philliplamb.com/stack_2.jpg)
Topped with the fish, and then the sauce. It was pretty good. Next time I won't cook the fish for as long, though.
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I really got to get a flash or some better lighting. :(
Oh what we must endure...
Flexed out of work for the cutting hours initiative. Since I've been living like a monk (literally- drinking lots of beer and eating many vegetables) and haven't really treated myself in a long time. I was starving at the grocery store, but only bought one thing extra... ;D
Lamb loin chops!
To quiet the stomach since I skipped lunch: French boule and a nice bit of Olio Carli, salt and herbs. The extra virgin oil actually tastes like olive- Kalmata olives! Accompanied by an Ayinger Oktoberfest Marzen.
On to preparing the main course.
Sated by a couple slices of bread and a beer I rubbed the chops with salt, fresh cracked pepper, garlic, thyme, oregano and then drizzled with olive oil. Charcoal grilled to mid-rare- about 8 minutes. Served with grilled white-potato slices, Hatch chile and pickled grilled asparagus.
(https://lh3.googleusercontent.com/-SZsima3JkWY/Tl8CPcq6-BI/AAAAAAAAANk/w6PBZ9hMnuc/s640/2011-08-31%25252022.10.41.jpg)
(https://lh4.googleusercontent.com/-8ZF__DwkPQQ/Tl8CsZnvCsI/AAAAAAAAANs/KvqV1RbD68g/s640/2011-08-31%25252022.53.13.jpg)
(https://lh5.googleusercontent.com/-10xIWBgfEdE/Tl8FBxcGw1I/AAAAAAAAAOI/s9sTNhhTGYA/s640/2011-08-31%25252022.59.43.jpg)
That was some really mild lamb. I was raised eating it so my favorite hands down. Washed down with and post dinner brew: Decadent Imperial IPA from Ska Brewing. Weighs in at a hefty 10%! Delicious.
Got some Coastal rugged mature cheddar for later if I feel peckish. And another chop. Got to eat like this more often!
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I really got to get a flash or some better lighting. :(
Oh what we must endure...
Your dinner looks and sounds great!
Photography-wise, two words: Photoshop ;)
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I really got to get a flash or some better lighting. :(
Oh what we must endure...
Flexed out of work for the cutting hours initiative. Since I've been living like a monk (literally- drinking lots of beer and eating many vegetables) and haven't really treated myself in a long time. I was starving at the grocery store, but only bought one thing extra... ;D
Lamb loin chops!
To quiet the stomach since I skipped lunch: French boule and a nice bit of Olio Carli, salt and herbs. The extra virgin oil actually tastes like olive- Kalmata olives! Accompanied by an Ayinger Oktoberfest Marzen.
On to preparing the main course.
Sated by a couple slices of bread and a beer I rubbed the chops with salt, fresh cracked pepper, garlic, thyme, oregano and then drizzled with olive oil. Charcoal grilled to mid-rare- about 8 minutes. Served with grilled white-potato slices, Hatch chile and pickled grilled asparagus.
(https://lh3.googleusercontent.com/-SZsima3JkWY/Tl8CPcq6-BI/AAAAAAAAANk/w6PBZ9hMnuc/s640/2011-08-31%25252022.10.41.jpg)
(https://lh4.googleusercontent.com/-8ZF__DwkPQQ/Tl8CsZnvCsI/AAAAAAAAANs/KvqV1RbD68g/s640/2011-08-31%25252022.53.13.jpg)
(https://lh5.googleusercontent.com/-10xIWBgfEdE/Tl8FBxcGw1I/AAAAAAAAAOI/s9sTNhhTGYA/s640/2011-08-31%25252022.59.43.jpg)
That was some really mild lamb. I was raised eating it so my favorite hands down. Washed down with and post dinner brew: Decadent Imperial IPA from Ska Brewing. Weighs in at a hefty 10%! Delicious.
Got some Coastal rugged mature cheddar for later if I feel peckish. And another chop. Got to eat like this more often!
Man those hatches look great. Nice going!
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Impressive looking plates guys. I like this thread. :)
Keep up the great work.
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I roasted a bunch of Hatch chilies last night and got some supercharged ones I think...not only did my eyes burn when I rubbed my eyes...when I put in my contacts this morning they inflicted inscrutable pain! Had to replace them. My thought is that the capsaicin just soaked through overnight from the outside of the lens, to permeate the whole thing. Ouch!
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I roasted a bunch of Hatch chilies last night and got some supercharged ones I think...not only did my eyes burn when I rubbed my eyes...when I put in my contacts this morning they inflicted inscrutable pain! Had to replace them. My thought is that the capsaicin just soaked through overnight from the outside of the lens, to permeate the whole thing. Ouch!
Been there... Done that. Consider yourself lucky, just last week I cut up one jalapeno during lunch for some soup. I thought I did well in not touching the insides. I didn't realize how bad of a job I did until I was half way back from work and the last thing I did before leaving the house was go to the bathroom... You do that math :o
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I handled 13.5 pounds of the Hatches. And they are the hot ones. Wore gloves when peeling, but I didn't when washing the peppers when they were brought home. Made the mistake of rubbing my eye.
Used to wear contacts and have had the same agonizing experience. They can be soaked and rinsed off, however if you have disposables then just replace.
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I handled 13.5 pounds of the Hatches. And they are the hot ones. Wore gloves when peeling, but I didn't when washing the peppers when they were brought home. Made the mistake of rubbing my eye.
Used to wear contacts and have had the same agonizing experience. They can be soaked and rinsed off, however if you have disposables then just replace.
Yeah they were disposables, and overnight soaking seemed to make them WORSE! So I went to my last pair, unfortunately...now I have to go through the song and dance of an eye exam...seriously, my eyes haven't changed in years upon years, why can't I just buy more of the same contact lenses?!
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Tonight, Norwegian kjøttkaker (meatballs) with a brown onion gravy and boiled potatoes, and Danish akvavit. Watching the movie "Troll Hunter" again. Sue me, it entertains me!
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Home smoked pork chops, coleslaw and baked beans for us tonight. Not that exciting without pictures but I made a big fire in the fire pit this afternoon and then smoked the chops on the coals with wet maple. Had enough homebrew to make it a very pleasant afternoon. Beautiful weather, good beer and pig meat. Not a bad life....
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Chicken soup for me. I'm sure it was good but I've got a killer cold and can't taste anything. I even put some hot red chile powder in the second bowl but can't taste it.
Last night the wife tried my new keg of altbier and said it was delicious, it tasted like cold water to me.
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Will try to remember to put up pix, But tonite we are having
HOBO PIE
Little lean ground beef on a bed of rice surrounded by your favorite veggies....
Onion, red bell, yella squash, par cooked new taters, shrooms, carrot slices, celery, Grape maters,
diced Jalapeno~....drizzled in Olive Oil and seasoned by your self with what ever in the
he double hockey sticks you like and then wrapped up in some Reyolds alzheimers foil twice...
put on the grill 20-30 mins and served up piping hot on your favorite paper plate....mmmmmm....don't get much betta.
(http://i9.photobucket.com/albums/a87/Vertical1/HoboPie.jpg)
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Will try to remember to put up pix, But tonite we are having
HOBO PIE
Those are always a favorite of our Scouts on their camping trips
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Tonight will be smoked pork loin sandwiches with a traditional barbecue sauce-ketchup, Dijon mustard, red wine vinegar, brown sugar, Sam Adams Octoberfest and garlic,onion and lots of red chile powder.
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I've been reading some interesting stuff on Italian cooking. So I tried my hand at some radicchio (http://en.wikipedia.org/wiki/Radicchio). I've had it in salads and such with a welcome peppery bitter bite but altogether unfamiliar to me.
I did fresh pasta- one half fettuccine and the other thin square spaghetti.
Same recipe for both as I wanted to compare.
1/2 cleaned and thin-sliced radicchio saute'd with 1/2 med shallot in bacon fat. Salt, pepper and a little fish-sauce which is optional, but I think adds a little dimension of flavor. Add some excellent olive oil if it begins to look a little dry.
To this is added 3/4 cooked pasta with it's water- maybe 1/2 a cup. Finish in pan, toss in another bit of olive oil then plate with fresh grated parm.
The radicchio tastes almost like grapefruit. A wonderful citrus bitterness that marries well with the fat, pasta and nutty cheese. I liked the thin pasta the best.
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shrimp and crawfish etoufee from scratch....
(http://i756.photobucket.com/albums/xx201/deepsouth1970/0e90469d.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/a4cd930d.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/2f7da80d.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/a7b34101.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/0f4b00fe.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/2f5b7321.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/c4e0023b.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/5106b979.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/74721f2d.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/997e77f9.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/f5ccfcd0.jpg)
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shrimp and crawfish etoufee from scratch....
You can make etoufee not from scratch?!
Chicken etoufee in the works for tonight's dinner, me.
(http://i756.photobucket.com/albums/xx201/deepsouth1970/2f7da80d.jpg)
Good call on the football!
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shrimp and crawfish etoufee from scratch....
You can make etoufee not from scratch?!
Chicken etoufee in the works for tonight's dinner, me.
(http://i756.photobucket.com/albums/xx201/deepsouth1970/2f7da80d.jpg)
Good call on the football!
they make lots of box mixes for etoufee!!! my first time trying to make it myself. hahahha! haven't used the box or made it myself since college.
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Dang! How cool is dat? What'll they think of next?!
(http://www.cajuntreats.com/images/products/preview/autin_s%20etoufee%20mix.jpg)
(http://cajunspices.com/secure/images/products/1670.jpg)
(http://shop.tonychachere.com/images/Etouffee-2.75oz-LG.jpg)
(http://www.omahafastfoods.com/demo1/images//Fresh/Canned%20Goods%20&%20Soups/Stocks%20&%20Broths/Zatarains_%20Etouffee%20Base%20New%20Orleans%20Style,%203.2%20Oz.jpg)
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Awesome looking etouffee DS, just beautiful.
(http://i756.photobucket.com/albums/xx201/deepsouth1970/2f7da80d.jpg)
Since when is an OT FG an asskicking? Cowboys/Bills, now that was an asskicking. ;)
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Nice looking etouffee for a first try DS.
(http://i756.photobucket.com/albums/xx201/deepsouth1970/2f7da80d.jpg)
Since when is an OT FG an asskicking? Cowboys/Bills, now that was an asskicking. ;)
Yeah...almost as sad as another Eagles fourth quarter loss after being up most of the game.
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Well, that's what you get for watching football in the What's For Dinner Thread. ;)
BTW The chicken etoufee turned out great. Even the chickens were from scratch (a friend brought two of her freshly butchered hens).
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Indian food tonight...completely vegetarian, although not on purpose. Aloo samosas, with a flour/besan/shortening crust, stuffed with a spicy coconut/potato/onion/red pepper/jalapeno stuffing, deep fried, with a thick dal soup with lots of pureed vegetables (actually a large amount of roasted hatch chilies pureed into it, as well as roasted eggplant and squash), and basmati rice cooked in spice-laced ghee. The dal was HOT. Perhaps too liberal a hand with the hatch chilies! But good.
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completely vegetarian, although not on purpose.
Burnt the meat, dropped it on the patio, grill went up in flames, someone ate the leftovers you were gonna use...
How is it vegetarian, not on purpose?
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Yet another reason...laziness combined with a head cold. Samosas are terrifically labor intensive, so I really didnt feel like thawing out some chicken, making up the besan batter...I thoroughly intended to have chicken pakoras AND naan in addition to the above. Ah well, at least I know on which subcontinent I could theoretically survive should I be forbidden meat in the future. Nothing is more soul-crushing than bland vegetarian food. No wait, I can think of something worse...soy-derived industrial "meat substitute" types of vegetarian food.
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Mine was vegetarian on purpose and what got grabbed out of the fridge on the way out the door to work.
Spicy black beans seasoned with chipotle, jalepeno, onion, garlic, tomato paste and comino.
Steamed medium grain white rice and saute'd cabbage with onion and caraway.
I intend to do some BBQ this weekend for the family, but for now it's lowfat vegetarian all the way baby.
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Spicy black beans seasoned with chipotle, jalepeno, onion, garlic, tomato paste and comino.
Steamed medium grain white rice and saute'd cabbage with onion and caraway.
Now THAT is a recipe for gas with some serious hang time! ;)
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Spicy black beans seasoned with chipotle, jalepeno, onion, garlic, tomato paste and comino.
Steamed medium grain white rice and saute'd cabbage with onion and caraway.
Now THAT is a recipe for gas with some serious hang time! ;)
:o :D Well you know in some cultures flatulence after a meal is good manners. Maybe. But as long as I keep the meal low or non-fat then the air is windy but safe...
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i made a very basic tomato sauce last night and cooked some shrimp up today and made some fresh pasta......
(http://i756.photobucket.com/albums/xx201/deepsouth1970/1369a1f2.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/7b078c9d.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/b1d929ae.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/2c61e02e.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/27a7cc11.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/9443a4ab.jpg)
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i made a very basic tomato sauce last night and cooked some shrimp up today and made some fresh pasta......
Drool . . .
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i made a very basic tomato sauce last night and cooked some shrimp up today and made some fresh pasta......
That looks awesome!
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I like those hobo pies so much I am cooking enuff for 4 days.....
taste good and good for you....
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I just had a smoked Turkey, cole slaw and provolone with Russian Dressing on a Poppy Seed Kaiser Roll sandwich. A nice way to make use of T-day leftovers. Washed it all down with my Golden Monkey cloned Tripel...mmm :)
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Tonight will be a post Thanksgiving tradition: green chile turkey enchiladas. And beer
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Soup and sandwhiches - everything homemade.
Spicey smoked turkey soup. Sliced smoked turkey breast, oyster stuffing, slathered with remoulade, on sourdough muffletta bread.
Thanksgiving weekend is my favorite time of the year!
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Did turkey croquettes for dinner yesterday. Needed a break from turkey today so did up some shrimp scampi and fresh bread.\
(http://i.imgur.com/2v09V.jpg)
(http://i.imgur.com/heLzo.jpg)
(http://i.imgur.com/gvmv9.jpg)
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Did turkey croquettes for dinner yesterday.
LOL, had the inlaws over for t-day and their constant running joke was "turkey croquettes". Guess I'll have to try them some time
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Did turkey croquettes for dinner yesterday.
LOL, had the inlaws over for t-day and their constant running joke was "turkey croquettes". Guess I'll have to try them some time
Yeah, it's something my mom makes sometimes. I didn't use her recipe for these. I grabbed one off the net, Rachel Ray's as a matter of fact. They were good but I would make some changes next time.
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We had turkey soup. Delicious.
My mom used to make turkey croquettes after thanksgiving, it was never my favorite thing. There might be "better recipes" out there though. :)
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i've never made seafood gumbo without making a roux, but my mom makes one with okra, so i decided to give her way a go. turned out awesome. no okra slime...
oh yeah, did steaks last night....
(http://i756.photobucket.com/albums/xx201/deepsouth1970/0b8cccdf.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/d3dc888a.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/ebb139c4.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/356c798b.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/76b5997a.jpg)
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That's it! I'm getting a steak on Monday!
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I make gumbo with a 45 minute roux, but I'll admit the okra does add a little sliminess to it. Still good though.
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I just don't know what people see in okra. To me it is slimy and nasty. I do a dark roux and never use okra.
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this was the first time i did not use a roux and i promise you, it wasn't slimy in the least. i was skeptical, but i called my mom, who makes seafood without a roux and did what she told me and it was just awesome. no slime at all...
olive oil in the hot pan, added 1 pound of frozen okra and stirred and chopped it until it wasn't slimy anymore and almost "disappeared". this took about 25-30 minutes. i had to add olive oil in the process, but never really measured how much i used. next, i added two stalks of diced celery and let that cook for about five minutes. then i added two chopped medium onions and a can of fire roasted diced tomatoes and let that simmer 10-15 minutes. then i added 80 ounces of seafood stock, a teaspoon of gumbo file', paul p's seafood magic, salt, 3 bay leafs and let that simmer a half hour. then i added a pound of crab (claw meat) and let that cook for about 10 minutes. then i added 2 lbs of peeled clean shrimp (that was the peeled clean weight) and i let that simmer until the shrimp were done and then i covered the pot for an hour on no heat.
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I make gumbo with a 45 minute roux, but I'll admit the okra does add a little sliminess to it. Still good though.
45 minutes? I don't understand. What does that mean? How many beers does it take? ;)
Turkey and andouille jambalaya tonight, me.
I make pickled okra. Yum!
Your mom's recipe sounds awesome DS! Definetly gonna hafta give it a try.
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I just don't know what people see in okra. To me it is slimy and nasty. I do a dark roux and never use okra.
I'm a "roux AND okra" kind of guy
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I just don't know what people see in okra. To me it is slimy and nasty. I do a dark roux and never use okra.
I can't imagine gumbo without okra. I love it in that or fried. :P
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I can't imagine gumbo without okra. I love it in that or fried. :P
Yep, Fried Okra is da bomb !
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Raw, very fresh okra is delicious and pickled okra beats pickled cucumbers any day.
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Ugh.
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Potatoes a la Boulangere.
My first try at this. YUM!
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Potatoes a la Boulangere.
My first try at this. YUM!
Throw on a little smoked paprika (or regular). You won't regret it.
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Just scored a whole sirlion tip for $2.98/lb. 8)
I will be slicing off several thick steaks, cooking 2 for supper, then vaccum sealing/freezing the rest.
That's cheaper than hamburger around here.
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Just scored a whole sirlion tip for $2.98/lb. 8)
I will be slicing off several thick steaks, cooking 2 for supper, then vaccum sealing/freezing the rest.
That's cheaper than hamburger around here.
Ya gonna serve huckleberries with those steaks? ;) ;D
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Just scored a whole sirlion tip for $2.98/lb. 8)
I will be slicing off several thick steaks, cooking 2 for supper, then vaccum sealing/freezing the rest.
That's cheaper than hamburger around here.
Ya gonna serve huckleberries with those steaks? ;) ;D
Gonna serve homebrew made by a huckleberry :D
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Just scored a whole sirlion tip for $2.98/lb. 8)
I will be slicing off several thick steaks, cooking 2 for supper, then vaccum sealing/freezing the rest.
That's cheaper than hamburger around here.
Ya gonna serve huckleberries with those steaks? ;) ;D
Gonna serve homebrew made by a huckleberry :D
You hound, you! :D
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Raw, very fresh okra is delicious and pickled okra beats pickled cucumbers any day.
ahhhh...pickled okra. Yes, absolutely.
Food of the Gods.
I never use okra in Gumbo (I prefer roux based), but I do love okra sauteed in butter with chicken and a bit of onion, with some brown rice on the side.
It's also very good Indian style, made with masala.
Funny thing is, I never even tasted okra until I was 45 years old. Now I love the stuff.
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Fried catfish & tater tots. Mmmmm...
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Smoked chicken BBQ on the grill.
Started with a 24 hour beer brine then a dry rub.
(http://i.imgur.com/n0JIU.jpg)
Smoker box filled with oktoberfest soaked cherry wood:
(http://i.imgur.com/5SBJH.jpg)
Took about five hours.
(http://i.imgur.com/Piczc.jpg)
(http://i.imgur.com/5Pex3.jpg)
Served it up with grilled veggies and a twice baked potato:
(http://i.imgur.com/RxYB3.jpg)
(http://i.imgur.com/LKwnp.jpg)
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John Pinette on buffets... (http://www.funnieststuff.net/viewmovie.php?id=1120)
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John Pinette on buffets... (http://www.funnieststuff.net/viewmovie.php?id=1120)
OMG...that is some gut wrenching funny stuff. I needed that laugh. :)
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Tonight was fish and chips. My daughter's ex boyfriend's father gave us a big sack of fish he caught in Alaska this past fall so we thawed a couple of packs. One was definitely halibut, the other package could be cod but I'm guessing rockfish. I made the batter with some Belhaven Scottish ale, the wife made fries and it was an excellent meal. I use my brewstand to fry the fish so the house doesn't stink(and I'm 6 feet from the kegerator). Anyway, my daughter and her ex(?)boyfriend came over for dinner and we had a good time. He's a budding all grain homebrewer so we have lots to talk about.
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i made some homemade crab, shrimp and corn chowder over the weekend. first time i've made it from scratch. i'll post the recipe tonight.
(http://i756.photobucket.com/albums/xx201/deepsouth1970/06e3de1f.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/0e9e7e72.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/f2ae7078.jpg)
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(http://i756.photobucket.com/albums/xx201/deepsouth1970/9478891f.jpg)
mmmmmmm, rare sour beers.....
(http://i756.photobucket.com/albums/xx201/deepsouth1970/f2b494b8.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/8dffafbe.jpg)
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i made some homemade crab, shrimp and corn chowder over the weekend. first time i've made it from scratch. i'll post the recipe tonight.
Looks Awesome!!!!
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i made some homemade crab, shrimp and corn chowder over the weekend. first time i've made it from scratch. i'll post the recipe tonight.
Looks Awesome!!!!
+1
Love me some homeade seafood chowder.
Nicely done DS!
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My mom has an excellent blue crab/corn chowder recipe, we've used it out here with king crab meat since the blue crab isn't available.
But we're headed to Mobile for a week, seafood everyday except Christmas. Lunch Thursday will be oysters on the half shell and shrimp grits. Dinner will be boiled shrimp and potato salad. My Mom has cooked that for me every time I've come home ever since I moved out back in 1975.
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Seafood dinner is a Christmas Eve tradition in my family. It's been that way at least back to when I was knee-high to a grasshopper, probably a lot longer. Man, I love Christmas Eve!
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I make a pretty decent chowder myself but deepsouth that looks fabulous and it's not too complicated. Awaiting the recipe...
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5 slices bacon
1 1/2 tablespoon vegetable oil
1 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup chopped celery
2 teaspoons minced garlic
1/3 cup white wine
1 teaspoon conac
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
3 cups fresh corn kernels
4 large potatoes, peeled and diced
1 1/2 quarts chicken stock
1/2 cup butter
1 1/2 tablespoon Creole seasoning
1/2 cup all-purpose flour
3 cups heavy cream
1 cup half-and-half cream
1 pound peeled and deveined small shrimp
1 pound fresh lump crabmeat, shell pieces removed
Place the bacon in a large, deep skillet, and cook over medium heat, turning occasionally until evenly browned. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
Meanwhile, heat 1 1/2 tablespoon of vegetable oil in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with black pepper, cayenne pepper, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux.
Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. add the creole seasoning, and stir in the crab meat.
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I tried your recipe, deepsouth and it turned out fantastic. I only changed a couple of things. I had to sub scallops for the crab, because I couldn't get any. I also added a couple TB's of flour in the end to thicken it a little more to my liking.
It's definitely going in my collection of great, proven recipes. Thanks.
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On Monday it was Cadillac Carnitas:
(https://lh6.googleusercontent.com/-a4BS3s9NRME/TvArjr8LehI/AAAAAAAAASo/9Ykq_F7aots/s640/2011-12-19%25252018.18.57.jpg)
To me this was Carne Asada not Carnitas. This meat was grilled and chopped not braised. Anyway it was quite delicious and couldn't finish it. Gave away that last taco...
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5 slices bacon
1 1/2 tablespoon vegetable oil
1 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup chopped celery
2 teaspoons minced garlic
1/3 cup white wine
1 teaspoon conac
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
3 cups fresh corn kernels
4 large potatoes, peeled and diced
1 1/2 quarts chicken stock
1/2 cup butter
1 1/2 tablespoon Creole seasoning
1/2 cup all-purpose flour
3 cups heavy cream
1 cup half-and-half cream
1 pound peeled and deveined small shrimp
1 pound fresh lump crabmeat, shell pieces removed
Place the bacon in a large, deep skillet, and cook over medium heat, turning occasionally until evenly browned. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease.
Meanwhile, heat 1 1/2 tablespoon of vegetable oil in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with black pepper, cayenne pepper, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes.
While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux.
Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. add the creole seasoning, and stir in the crab meat.
I'll being making a very similiar version of your recipe this weekend for the holiday. :)
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Last night was arugala pesto spaghetti. We get these enourmous bags of arugala from the CSA and I just can't eat that much in a salad so I chuck it in the food proccesor with a few garlic cloves, salt pepper and olive oil and a few handfuls of walnuts (pine nuts work to) process until smooth, mix in a couple handfuls of finely shredded hard cheese (I like dry jack lately but parm or whatever works) boil pasta (I didn't have time to make my own last night so it was out of a box) drain and add pesto generously. garnish with shredded cheese and chopped nuts.
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and tonight I finally got my a$$ in gear, got a flikr account set up and figured out how to upload photos from my phone to it. so here is dinner tonight.
Veggie tacos with homemade tortillas, refried beans, grilled mushrooms and onions, fresh spinach and guac and some roasted garlic and artichoke sour cream.
(http://farm8.staticflickr.com/7016/6616984715_6e93cca078_m.jpg)
**EDITED TO MAKE THE PICTURE BIGGER**
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Last night a friend took me to a real Szechuan restaurant. I tried the Dan dan noodles and some excellent pickled vegetables- radish, celery and cabbage primarily. Phenomenal. Spicy.
Then I had the Deep Fried Chicken... About 50% dried red chiles with ginger and scallion and little bits of fried chicken. Extremely hot. Wonderful flavor though! I was sweating down my back and tears running out of my eyes. The good thing was it reached some sort of spiciness threshold and didn't just keep getting hotter and hotter!
While this isn't the exact picture it looked like this:
(http://thumbs.ifood.tv/files/images/food/szechuan-chicken-01.jpg)
I was told the the chiles are the "sauce" and they are not meant to be eaten. ;)
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Man that looks good euge. I've been craving spicy food for the duration of my wife's second pregnancy. Had a colleague bring me back a jar of his mom's homemade spicy veggies from his trip to Martinique, that's helped me out a bit.
Tonight I'm cooking Ricotta Gnudi with champignons du bois and pan fried black forest ham. Also fried chicken alà Thomas Keller.
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Do they not have hot peppers in Paris? I know at one point euge sent you some, but surely you can buy some at he market . . . right?
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Do they not have hot peppers in Paris? I know at one point euge sent you some, but surely you can buy some at he market . . . right?
I can get some humdingers from the DOMTOM guy at the market, but the only thing he has is scotch bonnets. Euge sent me some seeds that did not take, but I've still got some left and will be buying a grow-lamp to get 'em started.
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my best luck starting pepper seeds is to put them in a folded, Damp (not sopping wet) paper
towel, in a sandwich baggie, located in a sunny warm window. Keep it damp keep watching
for several weeks.....when they sprout, handle them GINGERLY and MINIMALLY to get them
into starter dirt...I use tweezers and just roll them around. do not handle them with your hands.
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Really? Wow. The damn things plant themselves here. Let a pod or two hit the ground and up comes the next generation.
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I find peppers fairly difficult to sprout and they have a long germination period. It must be done in a very warm environment. Also, the seedlings are extremely wimpy and must be protected in the first weeks of life. Despite all of this I have managed to sprout and grow chile petin which many people say is impossible.
Phil, I hope some of those seeds sprout though it is likely that the ancho might not due to the drying process. I bought them at the store and have no idea how the pods were dried. The rest of them I dehydrated myself.
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I sprout pepper seeds with paper towels too, it works well. My problem now is getting the fruit to grow - I've got a bhut jolokia covered in flowers, but they keep dropping off and new ones grow in their place. I've tried a q-tip to pollinate, but it's not working. I think it's just too cold for fruit. :-\
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I sprout pepper seeds with paper towels too, it works well. My problem now is getting the fruit to grow - I've got a bhut jolokia covered in flowers, but they keep dropping off and new ones grow in their place. I've tried a q-tip to pollinate, but it's not working. I think it's just too cold for fruit. :-\
Get a water color paint brush...little spindly thing and tickle em with that...watch em grow
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I have a few of those laying around, I'll give it a try, thanks.
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If you have fruition, think of me, I have yet to be haunted by the ghost peppa
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If you have fruition, think of me, I have yet to be haunted by the ghost peppa
I really think it's the temp, but I worst case I should get some peppers this summer. I'm sure I'll post about it when I do. You'll have to remind me, but I'm happy to share - this thing is growing a LOT of flowers. :)
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Here are some pics - two plants, one isn't blooming yet but the other one has a lot of flowers constantly renewing.
(https://lh3.googleusercontent.com/-yI4kFtuYQvY/Tx5ZMtDm5_I/AAAAAAAAAV8/0mrB0vlAzDg/s640/2012-01-23.jpg)
(https://lh5.googleusercontent.com/-JB4NaCSBxHs/Tx5ZOwYbSlI/AAAAAAAAAWE/931ydQk1Ams/s640/2012-01-23.jpg)
(https://lh3.googleusercontent.com/-uWlNNwWOVBw/Tx5ZKHywXFI/AAAAAAAAAV0/Ijxgt60zT-4/s640/2012-01-23.jpg)
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Don't worry about the flowers dropping. That they are there is a good sign! Probably too cool. And needs more light. That plant could be three feet tall, bush-like and covered with peppers. I suggest transplanting into a bigger container and putting a light on it in anticipation for this summer when it'll bear fruit outside.
That shiny stuff looks like vermiculite in the mix :P. Perlite is more neutral.
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Perlite (http://www.perlite.org/perlite_info.htm) for dinner... Yum!
For just about everything else, it would seem. It is volcanic, after all. ;)
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Don't worry about the flowers dropping. That they are there is a good sign! Probably too cool. And needs more light. That plant could be three feet tall, bush-like and covered with peppers. I suggest transplanting into a bigger container and putting a light on it in anticipation for this summer when it'll bear fruit outside.
That shiny stuff looks like vermiculite in the mix :P. Perlite is more neutral.
Three feet tall? Maybe in Texas! My pepper plants are never that big, the best one I ever had was a scotch bonnet that was ~2 feet tall. It was covered with peppers though, I still have some pepper vodka I made with some of them - too spicy!
I have no idea what's in the potting mix, but I'll keep that in mind.
Good call on transplanting, I'll have to do that. They sit in a window which doesn't mean much around here lately, but they're happy enough.
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What kind of fertilizer are you using?
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No fertilizer right now - I really didn't expect it to flower, I was just trying to get some nice plants ready for the summer. I started really early.
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Give it a litte miracle grow and do like euge said to keep it from becoming root-bound.
I suspect that is more an issue with hours of sun light but keep it going till spring and it will take off.
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Put a big CFL or two right up close to it.
26w FLE26HT3/2/D or 23w L23TM4/65K ought to do the trick.
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I think I'm going to leave it alone for a while, I don't want it getting too big while it's an indoor plant sitting in the window :)
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I think I'm going to leave it alone for a while, I don't want it getting too big while it's an indoor plant sitting in the window :)
That may be best. You wouldn't waht to wake up to this (http://www.youtube.com/watch?v=L7SkrYF8lCU).
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That may be best. You wouldn't waht to wake up to this (http://www.youtube.com/watch?v=L7SkrYF8lCU).
No. Maybe if I kept it at work, but not at home.
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i woke up this morning and bottled two+ cases of illegal homebrew this was a belgian-american (or belgi-socialist for my right leaning friends) IPA.
(http://i756.photobucket.com/albums/xx201/deepsouth1970/9c975f10.jpg)
last night i made some fresh pasta......
(http://i756.photobucket.com/albums/xx201/deepsouth1970/f94b8c3a.jpg)
after i bottled, i brewed!!! this was an english IPA.....
(http://i756.photobucket.com/albums/xx201/deepsouth1970/527832da.jpg)
four ounces of warrior, magnum & centennial i added with five minutes left in the boil.....
(http://i756.photobucket.com/albums/xx201/deepsouth1970/e8cf6a38.jpg)
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(http://i756.photobucket.com/albums/xx201/deepsouth1970/99aab1ee.jpg)
then onto some fresh shrimp and louisiana crawfish tails.....
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the pasta from yesterday......
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(http://i756.photobucket.com/albums/xx201/deepsouth1970/2868022c.jpg)
bottled five gallons of beer, brewed five gallons of beer and a little fresh pasta dish.
cheers.
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Hat can I say? Other than what a wonderful day. That pasta looks delicious.
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Hat indeed. It looks fantastic.
I had haggis tonight, it was quite good. Probably not traditional, got it from a local butcher.
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Hat indeed. It looks fantastic.
I had haggis tonight, it was quite good. Probably not traditional, got it from a local butcher.
haggis (http://www.youtube.com/watch?v=CloGus131G0)
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Hat indeed. It looks fantastic.
I had haggis tonight, it was quite good. Probably not traditional, got it from a local butcher.
haggis (http://www.youtube.com/watch?v=CloGus131G0)
That's probably why it was good. It was lamb/beef, but I don't think it contained any organ meat.
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What do ya do when the fermenter is full and it's cold & miserable out side? Cook up some comfort food.
Homemade chicken noodle soup with homemade egg noodles and buttermilk biscuits:
(http://i1116.photobucket.com/albums/k566/tjhamilton/Chicken%20Noodle%20Soup/DSCN2838-1.jpg)
(http://i1116.photobucket.com/albums/k566/tjhamilton/Chicken%20Noodle%20Soup/DSCN2822-1.jpg)
(http://i1116.photobucket.com/albums/k566/tjhamilton/Chicken%20Noodle%20Soup/DSCN2837-1.jpg)
Thanks for looking.. Cheers!!!
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Homemade chicken noodle soup with homemade egg noodles and buttermilk biscuits:
Looks awesome.
I made my version of Tom Kah Gai last night, a Thai soup with chicken and coconut milk. So good.
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Homemade chicken noodle soup with homemade egg noodles and buttermilk biscuits:
Looks awesome.
I made my version of Tom Kah Gai last night, a Thai soup with chicken and coconut milk. So good.
That's got to be better than cream of Sum Yung Gai!
And the chicken noodle soup looks like chicken and dumplings to me. Very tasty I bet!
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Homemade chicken noodle soup with homemade egg noodles and buttermilk biscuits:
Looks awesome.
I made my version of Tom Kah Gai last night, a Thai soup with chicken and coconut milk. So good.
That's got to be better than cream of Sum Yung Gai!
And the chicken noodle soup looks like chicken and dumplings to me. Very tasty I bet!
You should try some sôm fák :)
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First fiesta of the season!
Street style enchiladas (one with chicken, the other with pulled pork in adobo), poblano wild rice, refritos, guacamole, and mezcal margaritas.
(http://i79.photobucket.com/albums/j137/mattschwandt/photo-7.jpg)
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Looks healthy for Mexican. Also making me very hungry with this time time change and all. Home-made adobo?
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Good looking enchiladas Matt. :)
I had some marinated shrimp enchiladas from a local Mexican restaurant last night. I was impressed. It's always a good to have some decent local Mexican food. Sorry no pics but next time I order from them I'll post pics.
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I found a bag full of Artesia barker chiles yesterday so we cooked the shrimp and grits. Tonight I grilled bacon, portabellos, and some nice burger patties for a NM classic bacon portobello green chile cheesburgers, the wife made fries and everything was good.
I don't know how you guys take pictures of your food, for me once it comes off the grill and hits the table it's game on.
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Looks healthy for Mexican. Also making me very hungry with this time time change and all. Home-made adobo?
Not homemade adobo this time. Actually, this pork in adobo was from one of my favorite restaurants in Minneapolis (Cafe Twenty-Eight) that closed its doors back in December. I bought three of their pork in adobo entrees to go and vacuum sealed them. ;D
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BBQ half chicken (medium temp cook on the grill), oven roasted potatoes, and leafy greens with homemade lemon vinaigrette and bleu cheese.
(http://i79.photobucket.com/albums/j137/mattschwandt/photo-9.jpg)
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I made the wife and I a classic Caesar salad with coddled eggs, anchovies and homemade ( bread and all) croutons. The only thing a little out the classic was some shrimp I threw in.
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Made baked sweet potatoes and (for me) tempeh (for the wife) Cod fillet Grilled and on a bed of baby spinach with a lemon white wine burre blanc.
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Mushroom bisque with pioppini mushrooms.
My client and friend Bob Stanga operates Hamakua Mushrooms (http://www.fungaljungle.com/index.htm) in Laupahoehoe on the Hamakua Coast of Hawaii Island. I was there today taking water samples for analysis for his annual food safety certification. Of course (as always) Bob sent me home with several pounds of pioppini and ali`i mushrooms. YUM!
This is the bisque recipe (http://www.foodnetwork.com/recipes/all-american-festivals/mushroom-bisque-recipe/index.html) I used as a guideline. I added garlic and extra half & half to thicken it up a bit. Simple and delicious!
Here is a nice article (http://keolamagazine.com/the-life-of-the-land/mushroom-in-a-bottle/) about Hamakua Mushrooms.
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Made baked sweet potatoes and (for me) tempeh (for the wife) Cod fillet Grilled and on a bed of baby spinach with a lemon white wine burre blanc.
Mort, how do you do tempeh? I like it stir fried but I was going to try grilling with it.
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Made baked sweet potatoes and (for me) tempeh (for the wife) Cod fillet Grilled and on a bed of baby spinach with a lemon white wine burre blanc.
Mort, how do you do tempeh? I like it stir fried but I was going to try grilling with it.
last night it was cut into slabs, marinated in tamari and lemon juice the 'grilled' on a cast iron griddle. I also like it stir fried. One of my favorites is to make taco filling with it. chop it up fine and fry it in some olive oil with lots of chili powder, some tomato and some beer.
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i found nemo
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(http://i756.photobucket.com/albums/xx201/deepsouth1970/f3b7d7e8.jpg)
a homebrew....
(http://i756.photobucket.com/albums/xx201/deepsouth1970/58b152b0.jpg)
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added some crab eggs onto mine.....
(http://i756.photobucket.com/albums/xx201/deepsouth1970/0950039d.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/f7ee2704.jpg)
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Thanks Deepsouth, Now I'm really hungry.
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Nice work DS!
Love me some Pasta and Seafood! :)
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That looks like a binge if I've ever seen one...
Keep up the good work!
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And you got time to homebrew, WOW!!!! Very nice DS!
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Last night, tacos with homemade tortillas, black beans, sauted mushrooms and leeks (and guac of course)
(http://farm7.staticflickr.com/6037/6849648424_a27b64b301_s.jpg)
and tonight, salad with radichio, spinach, pears, olives and chevre
(http://farm7.staticflickr.com/6052/6849648564_ec658b59c7_s.jpg)
and beer to drink, Rye IPA single hop with ivanhoe
(http://farm8.staticflickr.com/7239/6995773321_da698f9e90_s.jpg)
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Last night it was kabobs with tenderloin chunks, squash, red bell peppers, onion baby portobellas and s***akes. Grilled s***akes are excellent, what a unique flavor.
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Made this last night, so this is the second helpings.
(https://lh5.googleusercontent.com/-hG7nGGNnDGE/T3kmxofpj-I/AAAAAAAAACI/fc8C0ndP9KA/s512/2012-04-01%252021.05.12.jpg)
Raspberry filled brownie with raspberry sauce and Milk Stout/Chocolate Whipped Cream
This is a Bamburg stuffed onion I made a while ago, I am going to do it again soon.
(https://lh3.googleusercontent.com/-KLbcoyIgijM/T3km2SgQchI/AAAAAAAAACQ/qyyxKa29SXc/s640/2012-01-24%252018.38.54.jpg)
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Man that looks good! +1 on the Bamberg onion.
That raspberry brownie has me looking at my shelves for some mix.
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No pics, but last night I had the first of the asparagus. Wild, free range, happy asparagus. ;D
Still early, but the season has started.
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No pics, but last night I had the first of the asparagus. Wild, free range, happy asparagus. ;D
Still early, but the season has started.
Nice! Hoping to steal a few spears from my 2nd year crowns this year. Mine aren't poking through yet, but some nearby friends are already seeing a few pop up.
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It's the first Sunday, after the first full moon, after the spring equinox.
I've got a ham in the smoker. I love the tradition!
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Did up a whole smorgasbord today.
Mustard glazed ham with spicy peach ginger sauce
Lasagna
Green beans with almonds & sesame oil
Potato Filling
24 hour salad
Stuffed Mushrooms
Homemade bread (my mother brought this)
Everyone stuffed themselves then we went outside and hid about a hundred plastic easter eggs for the kids.
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(http://www.loopy.org/pictures/galleries/Easter%202012/_thumbs/640x480-DSCF1891.JPG)
beer battered fish fry. +hushpuppies + tater tots + home made tartar sauce.
// had the family over for easter dinner and a kiddos egghunt.
// best day I can remember in a while. had a blast.
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"The Bomb"
Beef, Cheese Sauce & Bean with Green Chiles Burrito. A couple minutes in the micro and this behemoth is just the thing after a 12 hour road-trip.
With hot sauce and a cold Mexican beer...
(http://www.donmiguel.com/images/burritos/bomb/the-bomb-burritos-group.jpg)
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I cooked some cornish hens with an apricot glaze and my wife made French style peas and carrots. she saute's the peas, carrots, chopped shallots and lettuce leaves in butter, then simmers everything in chicken stock until the liquid is gone. for me the jury is still out on putting lettuce in there. I don't think it adds anything but bulk, but that's how her mom taught her to make it.
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I cooked some cornish hens with an apricot glaze and my wife made French style peas and carrots. she saute's the peas, carrots, chopped shallots and lettuce leaves in butter, then simmers everything in chicken stock until the liquid is gone. for me the jury is still out on putting lettuce in there. I don't think it adds anything but bulk, but that's how her mom taught her to make it.
Sounds pretty appetizing!! If the lettuce isn't doing it for you, you might try substituting Spinach?? Might give it a subtle flavor? Cheers!!!
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"The Bomb"
Beef, Cheese Sauce & Bean with Green Chiles Burrito. A couple minutes in the micro and this behemoth is just the thing after a 12 hour road-trip.
With hot sauce and a cold Mexican beer...
(http://www.donmiguel.com/images/burritos/bomb/the-bomb-burritos-group.jpg)
How do they taste euge?
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When I've been doing a ton of yard work or hiking or whatever, I am inclined to agree w/ Euge. Microwaveable food is not bad in small doses :-)
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"The Bomb"
Beef, Cheese Sauce & Bean with Green Chiles Burrito. A couple minutes in the micro and this behemoth is just the thing after a 12 hour road-trip.
With hot sauce and a cold Mexican beer...
(http://www.donmiguel.com/images/burritos/bomb/the-bomb-burritos-group.jpg)
How do they taste euge?
Gut bombs! :P
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"The Bomb"
Beef, Cheese Sauce & Bean with Green Chiles Burrito. A couple minutes in the micro and this behemoth is just the thing after a 12 hour road-trip.
With hot sauce and a cold Mexican beer...
(http://www.donmiguel.com/images/burritos/bomb/the-bomb-burritos-group.jpg)
How do they taste euge?
Gut bombs! :P
Yes! They taste great! Prefer that it was actually "spicy" and the beans could be cooked a little more but a hot burrito in 3 minutes is pretty badass. I think you could fry these things too...
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I've never found a bagged frozen burrito to be worthwhile, but they say there's a first time for everything. :)
Maybe euge found one. :-\
edit: you just beat me to the post euge. :P
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These come thawed. Buy them at the "Valero" convenience store. The Jose Ole brand from the grocery store isn't too bad.
These are great beer mops and having something hot within minutes can be a life saver!
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These come thawed. Buy them at the "Valero" convenience store. The Jose Ole brand from the grocery store isn't too bad.
These are great beer mops and having something hot within minutes can be a life saver!
I'll give them a try... if I happen to see them at my local grocery store. The name's easy enough to remember. ;)
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First time cooking seitan tonight. Chourizo seitan with black bean salsa over mojo rice. Came out incredible. Meals like these make me think I could actually be OK if I was a vegetarian.
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First time cooking seitan tonight. Chourizo seitan with black bean salsa over mojo rice. Came out incredible. Meals like these make me think I could actually be OK if I was a vegetarian.
seitan is great. you can grate it on a box grater and spice it up for tacos, you can stuff it and roast it with root veggies, you can chunk it up, brown in a skillet, cool and mix with dressing for a 'chicken' salad. it goes on and on. did you buy it pre-made? or start with gluten powder? If you want to get really crazy you can wash it out of whole wheat flour but that takes for friggen ever. The only shortcoming of vegetarian cooking that I have encountered is the simple dishes. although even then, a seitan cutlet sauted in butter with some mushrooms on top is pretty damn good to.
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First time cooking seitan tonight. Chourizo seitan with black bean salsa over mojo rice. Came out incredible. Meals like these make me think I could actually be OK if I was a vegetarian.
seitan is great. you can grate it on a box grater and spice it up for tacos, you can stuff it and roast it with root veggies, you can chunk it up, brown in a skillet, cool and mix with dressing for a 'chicken' salad. it goes on and on. did you buy it pre-made? or start with gluten powder? If you want to get really crazy you can wash it out of whole wheat flour but that takes for friggen ever. The only shortcoming of vegetarian cooking that I have encountered is the simple dishes. although even then, a seitan cutlet sauted in butter with some mushrooms on top is pretty damn good to.
I picked these up at Whole Foods:
http://www.uptonsnaturals.com/products/ (http://www.uptonsnaturals.com/products/)
This was only my second time eating Seitan, so I wasn't sure what to expect. I didn't realize these were supposed to crumble (the first time I tried it was more like strips/chunks), so I had a freak-out moment shortly after they went into the pan. But it turned out for the best anyways since I ended up mixing some salsa into it.
I don't intentionally do the vegetarian thing, but I've made some major changes to my diet in the past year or two to lose weight. I've been cutting calories way back, but still watching my protein intake to make sure I'm getting enough. Aside from chicken, most days I seem to be a de facto vegetarian since eggs and beans are a huge part of my diet. I tried Seitan with a vegan friend of mine a little while ago and realized that it is everything I've always wanted tofu to be. I just wish my local supermarket carried it.
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looks like a cool product. Look for vital wheat gluten and you can learn to make your own. Whole Paycheck probably has it, or look up your local healthfood/co-op food store.
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(https://lh6.googleusercontent.com/-l-lqro3tBEE/T5dW236BBcI/AAAAAAAAACo/C0SD8qzdbdY/s640/2012-04-24+18.43.50.jpg)
Nothing too special, slow braised chuck steak in soy sauce, balsamic vinegar, and some herbs. Threw the veggies in after a couple hours. Roasted the potatoes in a mixture of olive oil, balsamic vinegar, mustard, basil and thyme. Having it with "A Dark Night in Munich" a munich dunkel which won in the SA Longshot competition.
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Felt like treating myself tonight.
(https://lh6.googleusercontent.com/-bFYNkBvstpI/T5jLTjOEf4I/AAAAAAAAAbk/SUdwOBZfkR0/s669/2012-04-25+21.34.24.jpg)
(https://lh6.googleusercontent.com/-gk98hck8W7E/T5jLMzRRZ6I/AAAAAAAAAbc/yDNfp-lR2lU/s669/2012-04-25+21.34.20.jpg)
(https://lh3.googleusercontent.com/-opxDFtRFt3k/T5jLavshk7I/AAAAAAAAAbs/-4Rkknr5EHk/s669/2012-04-25+21.42.07.jpg)
Unagi. Tuna cheek. Curry rice (small). There was about 3 chewy cups of the rice. I couldn't finish it even though it was incredibly delicious. The tuna cheek was tasty and something I hadn't had before.
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wow, you couldn't finish it euge? what, andre wasn't there to help? that is a huge (scuse me, 'euge') meal man. what's the sauce the rice is in? looks yummy and I don't even eat fish!
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That's the Japanese "Curry Rice"! No meat and talk about comfort food... :)
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I've had Halibut cheeks before. They were delicious. Very different from what the normal halibut filet is like. The cheeks were much more of a string type fiber instead of compact short muscle fibers. Was the Tuna cheek similar?
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I've had Halibut cheeks before. They were delicious. Very different from what the normal halibut filet is like. The cheeks were much more of a string type fiber instead of compact short muscle fibers. Was the Tuna cheek similar?
It was a bit fatty but not fibrous though the flesh was dense. Tasty.
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Felt like treating myself tonight.
(https://lh6.googleusercontent.com/-bFYNkBvstpI/T5jLTjOEf4I/AAAAAAAAAbk/SUdwOBZfkR0/s669/2012-04-25+21.34.24.jpg)
Looking really good tonight euge. 8)
Home cooked or ?
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Round these parts there is a preponderance of homemade sushi and sashimi.
マグロ頬 is a local fav.
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Round these parts there is a preponderance of homemade sushi and sashimi.
マグロ頬 is a local fav.
Is that the spam sushi?
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Musubi?
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Tuna cheek. YUM!
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Three couples are having a cooking competition and tomorrow is our night. We tried to find a fourth but couldn't get any takers. I'll post some pictures but I'm doing the following:
App - roast pepper and goat cheese guacamole and mango guacamole with fresh chips and sliced baguette
Salad - Wine poached asian pear and blue cheese salad
Main - slow roasted pork loin with apple/onion cream sauce, vanilla sweet potatoes and fennel and radish slaw
Dessert - creme caramel with fresh berries and whipped cream
Starting the night with a pitcher of mango margaritas to go with the guac, assorted homebrew and raspberry proseco with dessert, coffee (with liquer) and more homebrew.
I doubt I'll be posting early Sunday AM.
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No pics, but lunch today was grilled flatbread pizza with sweet potato, goat cheese and bacon drizzled with some dark maple syrup. Dinner was the rest of the pizza, but cold. Much better cold :)
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i am about to grill chicken that has been marinating in a homemade, on-the-fly habanero honey lime sauce with roasted balsamic brussels sprouts.
goddamned glad i bought a great grill.
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Italian beefs!!!!!!!!!!!!
Bought a meat slicer yesterday for bacon and other cured meat slicing, and tonight cooked up the first Italian beefs I've had in three years. NOM NOM NOM.
(http://img.tapatalk.com/2508b6d6-ec5b-9ca7.jpg)
Deeeeeelish.
(http://img.tapatalk.com/2508b6d6-ec90-cb9a.jpg)
Satisfied customer
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That looks delish indeed!
What type of slicer?
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Generic, 22 cm blade, 100 watts. It'll get the job done for our homemade needs.
(http://img.tapatalk.com/4ed75a6f-f0bc-4484.jpg)
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A real one! I "picked" a cheapo and cleaned it up. Still didn't cut worth a damn- no wonder it was free. ;D Like most things if you want to do it right you need the right equipment.
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Yeah. I got tired of using our food processor to try to slice things. Problem was it was too powerful/fast, just ended up shredding meat and sausage to bits.
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Man, that really wants me to get back to Chicago. As much as I love living in the Northeast, Chicago is my absolute favorite city.
Best food day of my life was probably Mr Beef for breakfast, deep dish for lunch and Weber Grill restaurant for dinner. (Actually I lie. It's tied with my trip to Philly when I had cheesesteak for breakfast and lunch, Morimoto's for dinner, then back to Pats for more cheesesteak after the bars.)
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Following up my italyun beefs with some more Chicago grub : jibaritos!
(http://img.tapatalk.com/25aff55e-8c8a-a773.jpg)
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Italian beefs!!!!!!!!!!!!
Bought a meat slicer yesterday for bacon and other cured meat slicing, and tonight cooked up the first Italian beefs I've had in three years. NOM NOM NOM.
Phil - those beefs look tasty. Did you serve 'em wet?
I made my own first attempt at Italian beef last week. I do not have a slicer, but if you throw the roast into the freezer for an hour or two, you can slice it thin with a good knife. It won't be shaved, but it works for me.
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Joe they weren't just wet they were soaked. Only way to eat em.
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Wow phil...they look delicious! 8)
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Interesting using the plantains like that. Looks awesome. Must taste delicious.
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Interesting using the plantains like that. Looks awesome. Must taste delicious.
Super easy really, treat the plantain pieces just like you would fried plantains, except a bit bigger. slice a plantain in half in the middle and then along the bias, fry for ~1 minute, let cool, press between two cutting boards wrapped in saran wrap, fry again for ~2-3 minutes, keep warm, top with crappy sliced cheese, shredded iceburg lettuce and thinly sliced tomato, followed by cumin onions and skirt steak, then spread some aioli on the top plantain and voila. I think it's the garlic mayo that really completes it.
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Tossed some 'za on the grill last night. first time doing pizza on a grill (gas if you are wondering) experimented both with useing a pizza stone on the grill and going straight on the grill. THey were both good. the stone made the crust a little crisper and the direct grill got some char. Well here are the pics!
Pesto with mushrooms, onions, and zukes. zukes are from the garden!
(http://farm8.staticflickr.com/7126/7557113770_c8447f8df5.jpg)
margerhita
(http://farm9.staticflickr.com/8292/7557111052_ab26aa3dc7.jpg)
**EDIT**
Also added about a cup of spent grain from my last ordinary bitter to the dough. next time, more, it was subtle but a nice grainy texture.
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Looks tasty! My efforts at pizza on the grill were a dismal failure. How hot and how long?
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Looks tasty! My efforts at pizza on the grill were a dismal failure. How hot and how long?
tried to keep it up around 500, or as hot as 2 burners out of three couild get it. took about 5-8 minutes per pie. I put a pie on, went and stretched and topped another, put that one on, stretch, top and then pull the first one off. got to get the dough really thin so it cooks quickly enough.
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Last time I tried pizza on a grill using the stone it didn't work very well. The bottom was so hot it burned before the cheese could even melt. I them direct fire on the charcoal now. Trick is to keep them as thin as possible. I might try doing some flat bread style and roll them with my pasta roller ;D
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Looks tasty! My efforts at pizza on the grill were a dismal failure. How hot and how long?
tried to keep it up around 500, or as hot as 2 burners out of three couild get it. took about 5-8 minutes per pie. I put a pie on, went and stretched and topped another, put that one on, stretch, top and then pull the first one off. got to get the dough really thin so it cooks quickly enough.
They look good. I've been meaning to try this for a while. I would think that the crust would burn before the cheese melted too. Does the direct heat change anything with the way you use the pizza stone?
Edited for my lack of communication skills.
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Looks tasty! My efforts at pizza on the grill were a dismal failure. How hot and how long?
tried to keep it up around 500, or as hot as 2 burners out of three couild get it. took about 5-8 minutes per pie. I put a pie on, went and stretched and topped another, put that one on, stretch, top and then pull the first one off. got to get the dough really thin so it cooks quickly enough.
They look good. I've been meaning to try this for a while. I would think that the crust would burn before the cheese melted too. Does the direct heat change anything with the way you use the pizza stone?
Edited for my lack of communication skills.
I have some friends who built a really nice outdoor brick oven for pizza making. They get it up to about 800-1000 degrees before putting a pizza in and it cooks through just fine. I think the trick is to preheat the grill and pizza stone to 'lightning in a bottle' temps before trying to cook. The grill I used was one of those big three burner gas beasts and I kept the lid closed as much as possible. the ones on the stone didn't burn at all, got nice and crispy. keeping it thin is key. I tossed the dough till it was almost translucent in the middle. Just before I was afraid my hand would go right through it when I caught it on the way down.
So I cranked all three burners to max for about 20 minutes before starting and then turned off the outside two and left the middle one on high. When the temp dropped below 500 I turned the burner under the pizza stone back on for a while. which seemed to help.
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Good to know. This is pretty similar to what I do in my regular oven too. My forearm barely grazed the pizza stone and I got a really nasty burn. I’ll have to try this soon. Did it taste very different than pizza from a regular oven?
I would love to have brick oven. Probably prefer it inside since I'd be making pizza every for every meal and becoming morbidly obese. Pizza is defintely one of my weaknesses.
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Good to know. This is pretty similar to what I do in my regular oven too. My forearm barely grazed the pizza stone and I got a really nasty burn. I’ll have to try this soon. Did it taste very different than pizza from a regular oven?
I would love to have brick oven. Probably prefer it inside since I'd be making pizza every for every meal and becoming morbidly obese. Pizza is defintely one of my weaknesses.
It was a little smokey as we had some stray pecan wood chips in there from a previous session.mostly it was nice cause it was 100 plus degrees out and I didn't want the indoor oven going
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I find the key to grilled pizza to be first cooking one side of the dough, then pull it and dress the cooked side with sauce/cheese/toppings, then put it back on raw side down. It just takes a few minutes to melt the cheese. A little extra oil in the dough helps too.
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As far as grilled pizza goes, I am by no means an expert but I've started to get comfortable with it over the past year. I usually roll out the dough, let it rest a few minutes, then roll it out again. No hand-tossing/stretching for me; I'm just not that skilled in the dough department. I don't necessarily need the dough to be paper-thin, but it can't be Chicago-deep. I cook one side just until it sets up, flip it, then top it. My favorite is actually just doing cinnamon-sugar on top - sort of like a grilled doughboy.
In other news - I cooked my first meal of the summer using ingredients out of my garden. Kitchen sink tacos - chourizo seitan with roasted anaheims, unroasted jalapenos and lime basil from the garden. Plus some local garlic and grilled corn. The sauce was some taco sauce I had laying around in the fridge thinned out with some homebrew IPA. It's what I call a "conversation starter lunch" when I bring the leftovers to work.
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(http://i756.photobucket.com/albums/xx201/deepsouth1970/646e1bc8.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/d06e834d.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/cbb051eb.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/7e0f0600.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/8d08ed2c.jpg)
Soy and maple glaze..
(http://i756.photobucket.com/albums/xx201/deepsouth1970/49e26ff0.jpg)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/21e963c9.jpg)
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Excellent work once again ds.
With my garden tomatoes kicking into high gear... I made some fresh Bruschetta.
(http://img.tapatalk.com/c6e4c8a0-868a-c0d5.jpg)
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Excellent work once again ds.
With my garden tomatoes kicking into high gear... I made some fresh Bruschetta.
(http://img.tapatalk.com/c6e4c8a0-868a-c0d5.jpg)
thank you. those tomatoes look fantastic! my dad does this think with his olive oil and rosemary, heating it up on a cookie sheet with rosemary laying in it for a certain amount of time and then you discard the rosemary. it really kicks it up a notch. i'll get the time and temp and let you know, if you want to give it a go. that's such a good summer deal. i just at soooo much, but i'm craving those now.
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Made this beauty last night:
(https://p.twimg.com/A0rgrQMCcAAczFj.jpg:large)
From top to bottom:
suet-toasted sesame seed bun, gouda, bacon-fat toasted s***aake, home-cured thick-cut maple and pecan smoked bacon, 10 oz of 80% chuck 20% beef tallow, bbq sauce, crispy fried onions, suet-toasted sesame seed bun.
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Holy crap. That makes my stomach growl.
I can just see the grease running down my forearm with that monster up at my face. :D
I guess some crisp lettuce would have ruined it?
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I really shouldn;t be reading this this close to lunchtime. ;D
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Damn... if you're gonna do it, do it right, eh?
I'm so ashamed of my store-bought patties + land-o-lakes I had last night.
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Well the beef was store-bought. Custom ground for me because I asked nicely, but still store-bought. My grinder has been acting kinda annoying lately and only putting out mush, so I am avoiding home grinding for the moment, much to the chagrin of that dry sausage cure I bought a week ago :-/
Crisp lettuce? Say WHA? What is this, a Big Mac?
8) ;D
I am a fan of lettuce and tomato on my griddled burgers, but for the steakhouse/grilled type, I avoid it.
This baby was grilled over hardwood chunk in my fire pit while I sat next to it with a beer in the other hand, blowing on the coals caveman style to get it as hot as possible. Watch out for those grease flames... Only charred the outside, then brought it in to a 350 * oven, topped with the various condiments and let it come to medium, then finished putting it together.
I put the onions and sauce on the bottom of the bun to absorb/deflect all that juice, otherwise you get soggy buns. Nobody likes a soggy bun.
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Ahh I just had to eat...
Home-cured/smoked buckboard bacon and sharp cheddar on a croissant served with coleslaw and bean-sausage soup.
Grinder putting out mush ehh? Even at the largest die size? Take a look at the knife-blades that came with the grinder. Are they getting dull? Even though the directions say not to- I sharpen them by giving them several passes in a clockwise circular motion on my grinding stone. Initially I did this to correct the damage done by accidentally dropping the blade down a running garbage disposal. :o But it works!
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See Euge, I heard it's supposed to be counter-clockwise, and you're supposed to grind the die, too. My blades are really annoying in that they have this sort of 'ledge' of blade and then it's bevelled back - for example:
(http://i00.i.aliimg.com/photo/219825318/No_8_Meat_Grinder_Blade.jpg)
Perhaps I should buy a brand new one that's better constructed... Hrm...
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Some of the grinders researched came with more than one of theses blades and I wish mine did! One sausage session I thought the only one I have was lost. About had a conniption-fit but found it after much searching in an ice-cube tray in the freezer. ;D The grinder becomes a useless thing without that blade...
I'll try counter-clockwise and see how that works cause my blade appears to be much like yours.
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Jerk rubbed, grilled chicken thighs drizzled with my own habañero curry mustard, roasted potatoes and some nice greens.
(http://i79.photobucket.com/albums/j137/mattschwandt/IMG_0126-1_zps204be04f.jpg)
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Can you give the recipe for the jerk seasoning?
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Can you give the recipe for the jerk seasoning?
Sure, it's really easy: http://www.hotsauce.com/Walkerswood-Jerk-Seasoning-10oz-p/3424.htm?gclid=CNCGr7Odu7UCFSNqMgodoC4AaA&click=2704
;D ;)
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Euge, I got this recipe from one of my wife's coworkers who is Caribbean. I have used it and it tastes very authentic, although the ingredients are somewhat non-traditional.
For the home made jerk sauce, here is the recipe.
1 bouillon (maggi brand preferred) mostly on the international aisle or Goya section
1 tablespoon dried thyme
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons Ground sage
4 cloves of fresh garlic
1/4 cup of vegetable oil
3/4 cup White Vinegar
1 Lime juice
1 jalapeno ( if you worried about too hot, do half)
3 green onions chopped
1 Onion chopped
4 to 6 chicken breasts
I normally blend the jalapeno, green onions, garlic and regular onions, then add all the seasonings, vegetable oil, lime juice & vinegar.
I will then marinate meat with it and put in fridge overnight.
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I'm surprised that there isn't any allspice in that recipe. A lot of Caribbean jerk recipes contain a mixture of allspice or sometimes cinnamon.
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Yeah I was looking for the allspice, cinnamon and perhaps a tiny bit of clove.
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I used to make my own Jerk marinade/rub, but, honestly, the Walkerswood is just as good and they only use whole ingredients. The only non-whole-ingredient in the jar is citric acid.
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Traditionally it is green onions, allspice, clove, scotch bonnet peppers,salt, pepper, and some kind of acidic citrus (lemon/lime juice). I was surprised at how good this recipe was.
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deer chili tonight. it was pretty good.
(http://i756.photobucket.com/albums/xx201/deepsouth1970/761b%20monie%20vista/null_zpsf89a904c.jpg) (http://s756.photobucket.com/user/deepsouth1970/media/761b%20monie%20vista/null_zpsf89a904c.jpg.html)
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(http://i756.photobucket.com/albums/xx201/deepsouth1970/761b%20monie%20vista/null_zpsd273532f.jpg) (http://s756.photobucket.com/user/deepsouth1970/media/761b%20monie%20vista/null_zpsd273532f.jpg.html)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/761b%20monie%20vista/null_zps3101f2ef.jpg) (http://s756.photobucket.com/user/deepsouth1970/media/761b%20monie%20vista/null_zps3101f2ef.jpg.html)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/761b%20monie%20vista/null_zpsc1054965.jpg) (http://s756.photobucket.com/user/deepsouth1970/media/761b%20monie%20vista/null_zpsc1054965.jpg.html)
(http://i756.photobucket.com/albums/xx201/deepsouth1970/761b%20monie%20vista/null_zpsaadabfb9.jpg) (http://s756.photobucket.com/user/deepsouth1970/media/761b%20monie%20vista/null_zpsaadabfb9.jpg.html)
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Been fishin? That tuna? Lookin yummy
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Been fishin? That tuna? Lookin yummy
thanks! it is tuna. while i'd have love to caught all this, i actually ran around the corner to the local fishmonger.
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That tuna is cooked spot on. Very nice !
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wow, it is still coffee time here, but that looks fantastic! Yum!
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Sea scallops with shallot/Serrano/tomato jam over brown basmati rice made with vegetable stock
(http://i276.photobucket.com/albums/kk32/redbeerman/scallopsinshallotjam_zps84269bf3.jpg) (http://s276.photobucket.com/user/redbeerman/media/scallopsinshallotjam_zps84269bf3.jpg.html)
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(http://i276.photobucket.com/albums/kk32/redbeerman/IMG_0709_zps4d9d94c4.jpg) (http://s276.photobucket.com/user/redbeerman/media/IMG_0709_zps4d9d94c4.jpg.html)
Short ribs braised in beer (Super Saison brewed with WLP670, funky and fruity) with roasted root veggies (potatoes, parsnips, carrots, sweet potatoes, onions and garlic). Nice, hearty meal for a cold evening.
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First good snow storm of the season here in Denver, so using some of the hatch chiles we picked up early fall, we made an IPA Green Chili, using IPA homebrew of course. Garnished w/ a little sour cream, cilantro and some avacado-citrus sauce and some warm tortillas on the side. Now everything I eat till the end of the week will have green chili on it!
(http://i1222.photobucket.com/albums/dd494/thebigbaker/PhotoNov2150608PM_zps5b5d519e.jpg)
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Man, that looks fantastic ! Just my kind of food. Chiles, cilantro, avocado,and lime are amazing together.
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Lunch?
All Brett dry hopped c3 isolate brew and baby backs with sweet tater and mixed veggies....
(the white pill, is NOT a qualuude.... ;) )
(http://i9.photobucket.com/albums/a87/Vertical1/Lunch2013_zps7440f87b.jpg)
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Lunch?
All Brett dry hopped c3 isolate brew and baby backs with sweet tater and mixed veggies....
(the white pill, is NOT a qualuude.... ;) )
(http://i9.photobucket.com/albums/a87/Vertical1/Lunch2013_zps7440f87b.jpg)
Looks like Lipitor. ;) Very nice #1.
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Spam musubi has become a staple in my house. I make them in batches for snacks at work and whatnot.
(https://lh5.googleusercontent.com/-hPeeS9DKflE/Uqu6GqyDImI/AAAAAAAAAx4/2NFOVY3J1yw/w319-h567-no/20131213_192557.jpg)
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Life's a lot easier with one of these puppies:
(http://www.japanbargain.com/media/0c/a2079191308c35c572b77b_m.jpg)
(http://i.ebayimg.com/00/s/NTAwWDUwMA==/z/OLIAAMXQd75SH~nG/$(KGrHqR,!ogFI(eBrPndBSH+nF5fDw~~60_1.JPG?set_id=8800005007)
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Spam musubi has become a staple in my house. I make them in batches for snacks at work and whatnot.
(https://lh5.googleusercontent.com/-hPeeS9DKflE/Uqu6GqyDImI/AAAAAAAAAx4/2NFOVY3J1yw/w319-h567-no/20131213_192557.jpg)
I think your lady friend has an infection. Might want to get a cream for that...
Sent from my XT1080 using Tapatalk
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I actually made a mould out of a spam can. Cut out a follower from a plastic lid and they come out real nice. However, that double mould looks mighty handy.
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Spam musubi has become a staple in my house. I make them in batches for snacks at work and whatnot.
(https://lh5.googleusercontent.com/-hPeeS9DKflE/Uqu6GqyDImI/AAAAAAAAAx4/2NFOVY3J1yw/w319-h567-no/20131213_192557.jpg)
Ahhhh, spam musubi. I ate that a lot growing up in Hawaii. My Mom would always make that with some lumpia and macaroni salad. She has a mold that's like double mold with the handle on it. She hasn't made that musubi in a long time (my parents live in Alabama now) but every Christmas eve she makes a bunch of lumpia and homemade malasadas when the family gets together.
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Spam musubis are the MREs in my household. Always in the lunch rotation. Extra good with a dash of shoyu and dab of wasabi!
That double mold is the ticket.
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Late lunch early dinner.
Pommes Anna. Total PITA to make. Totally worth it. Got the recipe out of America's Test Kitchen. Served with charcoal grilled lamb shoulder.
(https://lh4.googleusercontent.com/-Tx4Q_j0kDnE/UtNAnsZg5HI/AAAAAAAAAys/ogPFYAZ6v_U/w958-h539-no/20140112_141722.jpg)
(https://lh6.googleusercontent.com/-rVJ3GBScM-U/UtNArAwyQyI/AAAAAAAAAy8/kYx_nkdNlYc/w958-h539-no/20140112_142524.jpg)
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Late lunch early dinner.
Pommes Anna. Total PITA to make. Totally worth it. Got the recipe out of America's Test Kitchen. Served with charcoal grilled lamb shoulder.
(https://lh4.googleusercontent.com/-Tx4Q_j0kDnE/UtNAnsZg5HI/AAAAAAAAAys/ogPFYAZ6v_U/w958-h539-no/20140112_141722.jpg)
(https://lh6.googleusercontent.com/-rVJ3GBScM-U/UtNArAwyQyI/AAAAAAAAAy8/kYx_nkdNlYc/w958-h539-no/20140112_142524.jpg)
Man, looks like you nailed it ! Looks fantastic. Getting freakin' hungry now.....
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Late lunch early dinner.
Pommes Anna. Total PITA to make. Totally worth it. Got the recipe out of America's Test Kitchen. Served with charcoal grilled lamb shoulder.
(https://lh4.googleusercontent.com/-Tx4Q_j0kDnE/UtNAnsZg5HI/AAAAAAAAAys/ogPFYAZ6v_U/w958-h539-no/20140112_141722.jpg)
(https://lh6.googleusercontent.com/-rVJ3GBScM-U/UtNArAwyQyI/AAAAAAAAAy8/kYx_nkdNlYc/w958-h539-no/20140112_142524.jpg)
Looks delicious euge!
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The potato thing looks yummy. I think you overcooked the lamb though ;)
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:). Yum.
My guess at what you are drinking...the new winter seasonal from New Belgium?
Or is that homebrew Euge!?
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Homebrew!
And the potato galette feeds 6-8 people...
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Homebrew!
And the potato galette feeds 6-8 people...
Nice! That potato thing looks awesome. I would be the one picking off only the crusty parts at the pot luck and adding them to my plate. ::)
;D. Just kidding. But I would think about it.
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Haven't seen much food pron lately. Figured I've salt the mine.
Home made pasta with peanut sauce and baby broccoli. A little home grown basil and chives on top
(http://img.tapatalk.com/d/14/04/09/peba9eru.jpg)
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Haven't seen much food pron lately. Figured I've salt the mine.
Home made pasta with peanut sauce and baby broccoli. A little home grown basil and chives on top
(http://img.tapatalk.com/d/14/04/09/peba9eru.jpg)
Nice! :)
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Haven't seen much food pron lately. Figured I've salt the mine.
Home made pasta with peanut sauce and baby broccoli. A little home grown basil and chives on top
(http://img.tapatalk.com/d/14/04/09/peba9eru.jpg)
Nice! :)
Looks good, Jonathan. Did you put a little heat in the peanut sauce?
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I didn't because I'm trying to get my three year old to branch out(he did not try out in the end). It is awesome with a couple shots of habenero sauce on though.
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Tonight, I grilled up Chorizo and Queso Fresco stuffed Poblano peppers. I figured I would share here. Had it with a homebrewed Cascade/Topaz APA.
(https://lh5.googleusercontent.com/SxlN0JG8jA-wk4k5wrax9qy4y76fUVcMeJ_vXzS03Lc=w1026-h577-no)
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Man, that looks great. THE pepper for stuffing IMO.
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I agree. Bell peppers are a little bland and tame when compared to the poblano. Makin' me hungry...
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man, stuffed pepper season. I agree on the pablano v bell. bell peppers are the iceberg of peppers.
I've been eyeing the squash blossoms in my garden. I figure I didn't actually plant any of the squash so if i just eat the flowers I'm not out anything right?
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I love volunteers. I say eat away. The plants will produce even more blossoms and fruit if you do so.
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The one benefit to bell peppers is that they stand up a lot easier than other peppers. Certainly works easier for stuffing. I prefer the flavor of Poblanos though. If I can figure out a way to keep the filling inside better... I had some issues with that this time.
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When I make chiles rellenos I use toothpicks to sort of 'sew' the seams together. I saw some chef on tv do it-works pretty well.
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The one benefit to bell peppers is that they stand up a lot easier than other peppers. Certainly works easier for stuffing. I prefer the flavor of Poblanos though. If I can figure out a way to keep the filling inside better... I had some issues with that this time.
I fire roast, sweat, skin & de-seed. then stuff and use a wooden skewer to sew them closed again. then I usually dredge in whipped egg white batter and deep fry ;D
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I make a small slit towards the top after roasting and peeling. Then carefully slice/scoop out the seeds. Stuff even more carefully as to not increase the length of the slit. Works pretty well I don't expect to turn them on the grill.
Stuff with precooked meats, beans, cheese etc... Place on grill or in smoker after chilling.
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The one benefit to bell peppers is that they stand up a lot easier than other peppers. Certainly works easier for stuffing. I prefer the flavor of Poblanos though. If I can figure out a way to keep the filling inside better... I had some issues with that this time.
I fire roast, sweat, skin & de-seed. then stuff and use a wooden skewer to sew them closed again. then I usually dredge in whipped egg white batter and deep fry ;D
Jonathan, I would think the deep frying kinda wipes out any benefit of the egg white batter. ;)
I make a relleno casserole layered with potatoes, poblanos, cooked meats (I prefer chorizo), and onions, held together with an egg/flour mixture (real thin batter actually). I put a little baking powder in the batter and it makes the casserole nice and fluffy.
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That sounds quite good actually.
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The one benefit to bell peppers is that they stand up a lot easier than other peppers. Certainly works easier for stuffing. I prefer the flavor of Poblanos though. If I can figure out a way to keep the filling inside better... I had some issues with that this time.
I fire roast, sweat, skin & de-seed. then stuff and use a wooden skewer to sew them closed again. then I usually dredge in whipped egg white batter and deep fry ;D
Jonathan, I would think the deep frying kinda wipes out any benefit of the egg white batter. ;)
I make a relleno casserole layered with potatoes, poblanos, cooked meats (I prefer chorizo), and onions, held together with an egg/flour mixture (real thin batter actually). I put a little baking powder in the batter and it makes the casserole nice and fluffy.
mmm tasty!
The egg whit part is only to make it fluffy, I fold the yolks back in once the whites are at stiff peak along with a little flour, salt, pepper, and cumin. I can see hybridizing the two recipes and using the fluffy egg batter on top as a meringue like topping.
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The one benefit to bell peppers is that they stand up a lot easier than other peppers. Certainly works easier for stuffing. I prefer the flavor of Poblanos though. If I can figure out a way to keep the filling inside better... I had some issues with that this time.
I fire roast, sweat, skin & de-seed. then stuff and use a wooden skewer to sew them closed again. then I usually dredge in whipped egg white batter and deep fry ;D
Jonathan, I would think the deep frying kinda wipes out any benefit of the egg white batter. ;)
I make a relleno casserole layered with potatoes, poblanos, cooked meats (I prefer chorizo), and onions, held together with an egg/flour mixture (real thin batter actually). I put a little baking powder in the batter and it makes the casserole nice and fluffy.
mmm tasty!
The egg whit part is only to make it fluffy, I fold the yolks back in once the whites are at stiff peak along with a little flour, salt, pepper, and cumin. I can see hybridizing the two recipes and using the fluffy egg batter on top as a meringue like topping.
Isn't that the traditional way Mort - to dip in egg whites and fry ? That's how I always did it, except for when I grill/smoke them like Euge.
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The one benefit to bell peppers is that they stand up a lot easier than other peppers. Certainly works easier for stuffing. I prefer the flavor of Poblanos though. If I can figure out a way to keep the filling inside better... I had some issues with that this time.
I fire roast, sweat, skin & de-seed. then stuff and use a wooden skewer to sew them closed again. then I usually dredge in whipped egg white batter and deep fry ;D
Jonathan, I would think the deep frying kinda wipes out any benefit of the egg white batter. ;)
I make a relleno casserole layered with potatoes, poblanos, cooked meats (I prefer chorizo), and onions, held together with an egg/flour mixture (real thin batter actually). I put a little baking powder in the batter and it makes the casserole nice and fluffy.
mmm tasty!
The egg whit part is only to make it fluffy, I fold the yolks back in once the whites are at stiff peak along with a little flour, salt, pepper, and cumin. I can see hybridizing the two recipes and using the fluffy egg batter on top as a meringue like topping.
Isn't that the traditional way Mort - to dip in egg whites and fry ? That's how I always did it, except for when I grill/smoke them like Euge.
as far as I can tell it is. NEver had them in mexico though.
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The one benefit to bell peppers is that they stand up a lot easier than other peppers. Certainly works easier for stuffing. I prefer the flavor of Poblanos though. If I can figure out a way to keep the filling inside better... I had some issues with that this time.
I fire roast, sweat, skin & de-seed. then stuff and use a wooden skewer to sew them closed again. then I usually dredge in whipped egg white batter and deep fry ;D
This is how I do it. you don't need them to seal perfectly because the egg white batter and the cheese that melts right away and tries to escape actually crisps up pretty quick and seals itself while frying.
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(https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xfa1/t1.0-9/10409081_10152131738522314_1185820342873434143_n.jpg)
This is attempt #2 at the stuffed poblano. Used pepper jack this time, instead of queso fresco which worked out nice, as the jack melts far more easily, and helped hold it all together. Used a couple of bamboo skewers to keep the pepper closed, and it worked great. Served with a glass of Founder's Centennial IPA which my wife brought back from Minnesota last week.
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(http://i1260.photobucket.com/albums/ii562/bamabbq/014_zpsc6ece100.jpg) (http://s1260.photobucket.com/user/bamabbq/media/014_zpsc6ece100.jpg.html)
(http://i1260.photobucket.com/albums/ii562/bamabbq/017_zpsdce72b2f.jpg) (http://s1260.photobucket.com/user/bamabbq/media/017_zpsdce72b2f.jpg.html)
Sent from my iPhone using Tapatalk
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I'm gonna bump this thread. Whats everyone cooking these days?
For myself, I am starting the move into winter squash with meatloaf stuffed Acorn Squash.
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Made some achiote marinated halibut a couple days ago for some killer fish tacos, grilled on charcoal. Served with shredded cabbage, lime crema, cilantro and a smoking homemade habanero/tomatillo salsa. Really, really good tacos. Ironically, it's cold windy and rainy/snowy tonight. Love the Midwest.
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Made some achiote marinated halibut a couple days ago for some killer fish tacos, grilled on charcoal. Served with shredded cabbage, lime crema, cilantro and a smoking homemade habanero/tomatillo salsa. Really, really good tacos. Ironically, it's cold windy and rainy/snowy tonight. Love the Midwest.
wow that sounds great! Care to share that habanero/ tomatillo salsa recipe?
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Made some achiote marinated halibut a couple days ago for some killer fish tacos, grilled on charcoal. Served with shredded cabbage, lime crema, cilantro and a smoking homemade habanero/tomatillo salsa. Really, really good tacos. Ironically, it's cold windy and rainy/snowy tonight. Love the Midwest.
wow that sounds great! Care to share that habanero/ tomatillo salsa recipe?
Sure. This is a fire roasted salsa. I'm gonna use this recipe for a fermented hot sauce soon, but it's great as is.
Fire Roast:
6 tomatillos
2 Roma tomatos
1 medium onion - big slices
5 habaneros (or to taste)
5 jalapenos
5 garlic cloves wrapped in foil - ie., roasted garlic
Puree with ~ 1/2 cup each of white vinegar and water, along with salt, black pepper, and 1 tsp cumin. Killer stuff !
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BBQed a 14lb Packer Brisket for a party this afternoon.
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Made some achiote marinated halibut a couple days ago for some killer fish tacos, grilled on charcoal. Served with shredded cabbage, lime crema, cilantro and a smoking homemade habanero/tomatillo salsa. Really, really good tacos. Ironically, it's cold windy and rainy/snowy tonight. Love the Midwest.
wow that sounds great! Care to share that habanero/ tomatillo salsa recipe?
Sure. This is a fire roasted salsa. I'm gonna use this recipe for a fermented hot sauce soon, but it's great as is.
Fire Roast:
6 tomatillos
2 Roma tomatos
1 medium onion - big slices
5 habaneros (or to taste)
5 jalapenos
5 garlic cloves wrapped in foil - ie., roasted garlic
Puree with ~ 1/2 cup each of white vinegar and water, along with salt, black pepper, and 1 tsp cumin. Killer stuff !
Thanks for sharing! Looking forward to making this.