A little Limoncello made with local product.
The area around the Tri Cities is rich in local history including moonshine running to this day. Popcorn Sutton lived a short distance west of me in Cocke county. To the east is the "Lost Cove" where it is reputed that moonshiners weren't prosecuted during prohibition as both NC and TN failed to establish jurisdiction, thus neither could prosecute cases from the area.
We still see articles in the news about shiners getting busted.
I guess it's just a way of life around here.
The area around the Tri Cities is rich in local history including moonshine running to this day. Popcorn Sutton lived a short distance west of me in Cocke county. To the east is the "Lost Cove" where it is reputed that moonshiners weren't prosecuted during prohibition as both NC and TN failed to establish jurisdiction, thus neither could prosecute cases from the area.
We still see articles in the news about shiners getting busted.
I guess it's just a way of life around here.
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Speaking about scrooge, this is flank steak in the rough from Africa, two halves from the same critter in one bag.
(for some reason, the common name for it here translates to Finch Rag in 1-on-1 da'cheese to English)
Since a number of months, the largest supermarket chain in NL carries marinated flank steak at 20+ $/lb (vacuum wrapped, like everything else nowadays it seems)
After the clean-up job, the African duo will marinate in a mixture of Japanese soy sauce, herbs, and ground genuine wasabi root (sold at a Chinese superstore).
Ends up at about 1/3d of the meal ticket at the supermarket, after an air-dry and an oil-shine straight to the grill.
http://www.natures-reserve.co.uk
(a Turkish guy told me yesterday that he marinates fillet of salmon in a blend of sypus with typical Turkish herbs, bb&q next, said his kids love it. Hear something new every day)
Moonshine from a jar, can life get any better.
(for some reason, the common name for it here translates to Finch Rag in 1-on-1 da'cheese to English)
Since a number of months, the largest supermarket chain in NL carries marinated flank steak at 20+ $/lb (vacuum wrapped, like everything else nowadays it seems)
After the clean-up job, the African duo will marinate in a mixture of Japanese soy sauce, herbs, and ground genuine wasabi root (sold at a Chinese superstore).
Ends up at about 1/3d of the meal ticket at the supermarket, after an air-dry and an oil-shine straight to the grill.
http://www.natures-reserve.co.uk
(a Turkish guy told me yesterday that he marinates fillet of salmon in a blend of sypus with typical Turkish herbs, bb&q next, said his kids love it. Hear something new every day)
Moonshine from a jar, can life get any better.
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Bavette is sold in the US as sirloin tip or flap steak, the sources say it's just below the flank but cheaper and better tasting but I would't know. I remember the name from French butcher's charts but never looked into it. We do sirloin tips in strips on the barbie a lot.
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Some meat cuts translation:
hampe - skirt steak
onglet - hanger steak
bavette de flanchet - flank steak
bavette d'aloyau - flap meat
Bavette is great done simply: cook a boatload of sliced shallots till translucent. Put these to the side of the pan, cook your steak rare. When the meat is done, let it cool aside and clean up the pan with a dash of balsamic vinegar while moving the shallots around. Done.
hampe - skirt steak
onglet - hanger steak
bavette de flanchet - flank steak
bavette d'aloyau - flap meat
Bavette is great done simply: cook a boatload of sliced shallots till translucent. Put these to the side of the pan, cook your steak rare. When the meat is done, let it cool aside and clean up the pan with a dash of balsamic vinegar while moving the shallots around. Done.
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Yes it's a US thing, bavette is used because flap does not sound good and "bib of the sirloin" goes to sirloin tips which technically is wrong.
Each time my dad had a business meet in Belgium, he proposed I'd hop along to stop at a diner on the return, half the times for frites & bavette. Simple prepared with shallots and lots of butter, cut thin across the fibers, couldn't be better.
(took me to my late 30s to realise the eat-out was bait for having me sit-in on all those business parlers for years. when he had a scheduled talk at a company in NL, the standard routine was hot chocolate at a dime from the canteen vending machine, and the plastic cup fool fell for it every single time)
What makes identifying meat a bit difficult is the difference in the basic/primary cuts of butchers in various nations, an international graph would come in handy.
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Bavette is linked to a fond memory.
Ten years ago, I was on a pilgrimage with a friend to the Mount Saint Michel and on the evenings we were simply knocking at people's doors to get a roof over our head. That day, it was raining bad and a whole village had refused us in the evening. Finally, we got accepted in the very last house, by a very nice older couple. They invited us to eat with them and proposed bavette with fries. Meal was amazing (the man was a retired butcher) but we were a bit uneasy... they were on a diet and both were eating substitution diet meals. The diet was suddenly very hard on that poor man ;-)
Ten years ago, I was on a pilgrimage with a friend to the Mount Saint Michel and on the evenings we were simply knocking at people's doors to get a roof over our head. That day, it was raining bad and a whole village had refused us in the evening. Finally, we got accepted in the very last house, by a very nice older couple. They invited us to eat with them and proposed bavette with fries. Meal was amazing (the man was a retired butcher) but we were a bit uneasy... they were on a diet and both were eating substitution diet meals. The diet was suddenly very hard on that poor man ;-)
No this isn't just milk but contains something pretty old but still exciting, with anise and just a wee bit of alcohol, bought the bottle in Bordeaux over 3 decades ago.
Yes this is a 50 cent glass.
(And yes glass is a b.... for fingerprints. The cleaning executive officer had the morning off, and the cco/cdo/cfo/coo/cso all appear to have allergies, as I can clearly hear them sneeze in the John every half hour)
Yes this is a 50 cent glass.
(And yes glass is a b.... for fingerprints. The cleaning executive officer had the morning off, and the cco/cdo/cfo/coo/cso all appear to have allergies, as I can clearly hear them sneeze in the John every half hour)
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I beg your indulgence if i have mentioned this before -- we made this roast chicken recipe for the 6th time -- on this occasion we used some tarragon which had dried in our kitchen -- it was fantastic: For The Ultimate Roast Chicken, Go French | Fowl | Julia della Croce
Certainly apperitives *sp!) like Pernod and Ricard do.
Lovely drinks but blow the taste buds for a long time!
Lovely drinks but blow the taste buds for a long time!
La Fée Blanche (clear absinthe)
It does, but I prefer milk instead of water, I have a cold
My grandmother simply grew wormwood and always had some around to throw in your tea. My tolerance for bitter complements my intolerance for hot.
I have the spoons, but for the most part don't use them as I find it sweet enough without the addition of sugar.
It would be nice to hear your impression of a seasoned brine chicken. Done right, even your favourite recipe is challenged for it's excellence.
Once ya done brine
There's no other kine 🙂
Gimp, gotta love your carafe. And your spoonz? Why do I have the urge to squish the one in the middle? My god, that one's gonna give me nightmares.