Author Topic: Ethnic and Regional Cooking  (Read 85214 times)

Offline Pawtucket Patriot

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Re: Ethnic and Regional Cooking
« Reply #1065 on: May 16, 2013, 05:03:10 PM »
A good thread should not die!

I was out mowing the grass about a week ago and disturbed a turtle crawling around the garden fence. I normally just rehome the bigger turtles that i find or my son catches on his rod and reel to the bayou by my office... but this one was not as lucky.



Stewed turtle with onions, garlic, and potatoes with a side of small brussel sprouts - all from the garden. Dessert was fresh picked wild blackberries with sweet bread and good ole vanilla Blue Bell ice cream.

All washed down with a homebrewed porter.

I love how resourceful this meal was!  Looks very tasty!  I wish I had the balls to stew a turtle that I just found lurking around my yard. :P
Matt Schwandt | Minneapolis, MN
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Offline bluesman

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Re: Ethnic and Regional Cooking
« Reply #1066 on: May 17, 2013, 09:46:37 AM »
Hey guys. Nice lookin kraut.

Slovakians put caraway in everything. When people try to put stuff in my kraut now I slap their hand and firmly say "NO!" Like in Conquest of the Planet of The Apes.

What else has been gone on around here? 

Ron did you ever finish the brutus or is it still a work in progress  :P

Where is the weaze, he still brewing?

I may brew a batch this weekend. Wait, no I am working Saturday, looks like I will just get a case of SNPA and suck it down before I get there.

What up Cap!

Long time...no post!

Yes, the Brutus 10 is completed. Haven't heard much from Weaze. Miss your food creations and general BS. :)

What's cooking these days?
Ron Price