How do they taste? That guy in the market looked Hasidim gave me a real double take chowing down on them.
Mal sehen.
Vieleicht kaufe ich mir 'ne portion wenn ich nächsten Monat nach Berlin fahre. Falls die schmecken besorg ich mir eine Krebsfalle und Genehmigung wenn ich wieder zu Hause bin.
Tasting cocoa powders - cooks illustrated - Droste #1 followed by Guittard Cocoa Rouge., Valrhona and Hersheys. Me, i mostly use Hersheys followed by Drostes.
Not sure who makes Trader Joe's cocoa powder, but I infinitely prefer it to Hershey's. I'm sure there are better, but it's not a frequently purchased item around here.
wow really? I bought some in a pack from woolworths and it was naturally tender. I guess they tenderized it by mashing it, don't know.
It was almost like biting into air.
Went for a visit to my sons place and came home with a couple of 6 week dry aged ribeye. Cranked up the barbie got it to 600+ degree 2 minutes per side and enjoy with a propeller ipa. Time to fire up the s×s for a evening run and feed the blackflies. Great way to end the day.
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That looks great though a bit rare. 🙂
We have so jany good micro brews around here now, though Propeller was one of the first.
We have so jany good micro brews around here now, though Propeller was one of the first.
Yes Nez ill have to get out on a few road trips this summer an visit some of the new ones that popped up this pass year. Propeler extra bitter is one of my go to beer.It was rare after only 4_5 minutes but very good. We are enjoying a litle break by the lake feeding the blackflys i think its going to be a brutal year.
Could be worst like in Gander Nfld . 35cm snow sucks to be them
Could be worst like in Gander Nfld . 35cm snow sucks to be them
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Yup, and Garrison did their Hopyard Ale using all locally grown hops, and now there is an outfit around Horton doing all local organic malt for brewers and distllers. I think Big Spruce in Cape Breton (on a road called the Yankee Line because it is so crooked, and one of my favourite drives) are using that malt. Last week I had a couple of cans from Tuskett which were very good, with very long stories printed on the back!
Last night we had some hamburgers on the grill. I wanted something to go with them but couldn't decide what. I remembered that I love onion rings but they're a hassle. Then I thought of pakoras, so mixed up some chick pea flour and water and stirred in some vidalia onion slices, heated some oil and deep fried them. Brilliant! No pics because we ate them all up so fast, but tonight I used the remaining batter to make some pakoras.
A nice 15 min. dinner
I cheated a little and put the onions to grill in the oven ahead of time. We have a local farm share of 100% grass fed meat from the Mass/New Hampshire/Vermont area and they sent us some fillet mignon as part of a share.
I did it totally old school line chef style 3 min per side in a lava hot pan and finished in a 350 oven for 5 to 6 min. Perfect medium rare edge to edge. The meat was as tender as anyone could wish with that grass fed gaminess that might put some off but I love.
The asparagus,was nuked for 3 min in a ziplock bag, I don't get all the elaborate veggie cooking methods I see these days. This was bright green just a bit of crunch and perfect.
The sauce was shiitake mushrooms and some stock enriched with Marsala.
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I cheated a little and put the onions to grill in the oven ahead of time. We have a local farm share of 100% grass fed meat from the Mass/New Hampshire/Vermont area and they sent us some fillet mignon as part of a share.
I did it totally old school line chef style 3 min per side in a lava hot pan and finished in a 350 oven for 5 to 6 min. Perfect medium rare edge to edge. The meat was as tender as anyone could wish with that grass fed gaminess that might put some off but I love.
The asparagus,was nuked for 3 min in a ziplock bag, I don't get all the elaborate veggie cooking methods I see these days. This was bright green just a bit of crunch and perfect.
The sauce was shiitake mushrooms and some stock enriched with Marsala.
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@scott
We have supported CSA's (Community Supported Agriculture) for decades, one of the issues is you take what you get feast or famine style just like the farmer. The gap between industrially raised meat and that from small working cattle/sheep/chicken farms has gotten so great that I can't abide by anything else. Yes there is no free lunch (literally) and there are accusations that this movement is nothing but dilettantism, there is no easy solution.
Ha! I was thinking more of the way you presented the dish!
However we have also used UK "Farmer's boxes" on and off for years.
Generally very good although I am somewhat sceptical about things "organic". Perhaps they are no so well developed here as I do remember being a bit stymied by a box containing two swedes and a turnip! No suitable meat here except by expensive parcel post.
"Pick your own" is much more developed, particularly for fruits and is a great way to get the grand-kids suitably stained in guilty juice streaks! Picking labour is disappearing and Brexit will be its death knoll!
However we have also used UK "Farmer's boxes" on and off for years.
Generally very good although I am somewhat sceptical about things "organic". Perhaps they are no so well developed here as I do remember being a bit stymied by a box containing two swedes and a turnip! No suitable meat here except by expensive parcel post.
"Pick your own" is much more developed, particularly for fruits and is a great way to get the grand-kids suitably stained in guilty juice streaks! Picking labour is disappearing and Brexit will be its death knoll!
Thanks I understand 🙂. In this case the meat was on par with Charolais or Chianina that I have had in starred restaurants in Europe. Ultra posh shops here have the heavily marbled prime meat at $65/ib these days for fillet, tastes like bloody suet to me (bloody in the literal American meaning).
One of my favourite TV personalities. So very sad. I will truly miss him.
Anthony Bourdain, Chef, Travel Host and Author, Is Dead at 61 - The New York Times
Anthony Bourdain, Chef, Travel Host and Author, Is Dead at 61 - The New York Times