Cal,
One of my food pairings is brussel sprouts with pistachio nuts!
I also tend to trim my lamb legs of bits left after removing the bone and those of the connective tissue. I grind those and use as hamburger. The boneless leg gets rolled and tied. Stuffing can go from bread to veggies, but it is up to your imagination.
One of my food pairings is brussel sprouts with pistachio nuts!
I also tend to trim my lamb legs of bits left after removing the bone and those of the connective tissue. I grind those and use as hamburger. The boneless leg gets rolled and tied. Stuffing can go from bread to veggies, but it is up to your imagination.
Brisket is the beef front chest muscle.
https://www.amazon.com/NIKKY-HOME-R...nt=&hvlocphy=&hvtargid=pla-487556958418&psc=1
It has become too expensive for me. I used to take corned beef and smoke it to make pastrami.
Years ago it was my regular dinner for my son's birthday (March 17) until he got tired of it.
It is another cut of meat that used to be cheap, like Flank. Then someone found a way to make it 'special' and voila! price goes out the roof.
Same with chicken wings.
I'm waiting for chicken livers to get popular so I can't afford them.😛
https://www.amazon.com/NIKKY-HOME-R...nt=&hvlocphy=&hvtargid=pla-487556958418&psc=1
It has become too expensive for me. I used to take corned beef and smoke it to make pastrami.
Years ago it was my regular dinner for my son's birthday (March 17) until he got tired of it.
It is another cut of meat that used to be cheap, like Flank. Then someone found a way to make it 'special' and voila! price goes out the roof.
Same with chicken wings.
I'm waiting for chicken livers to get popular so I can't afford them.😛
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Add chuck eye to that list!
I never made my own pastrami......looks like it’s 2-3 day process that involves steaming in the end.
Wonder how my beef briscuit would be steamed the next day....Mmmmm?
I never made my own pastrami......looks like it’s 2-3 day process that involves steaming in the end.
Wonder how my beef briscuit would be steamed the next day....Mmmmm?
We bought two ox hearts yesterday. They are good winter food.
They are all diced up now in the slow cooker and will end up being made into pies and blocks of frozen stew base to be used like ready meals.
Less fiddly than ox tail and almost as much flavor.
They are all diced up now in the slow cooker and will end up being made into pies and blocks of frozen stew base to be used like ready meals.
Less fiddly than ox tail and almost as much flavor.
I tend to use lightly toasted walnuts, but I can't say I've had pistachios last long enough to try in pesto. 😀 Thanks for the tip.
Pesto means mashed, so you can put inside everything
Let's resemble the original recipe:
Basil, oil, pinoles, garlic, a little roman sheep cheese, a little parmisan.
I used to put chicory instead of basil ( a little boiled, then ice to preserve the green colour)
almonds or nuts instead of...
and usually no roman sheep's cheese because it isn't used along here.
But along the coast is full of pines and the pinecones still fall to ground!
Let's resemble the original recipe:
Basil, oil, pinoles, garlic, a little roman sheep cheese, a little parmisan.
I used to put chicory instead of basil ( a little boiled, then ice to preserve the green colour)
almonds or nuts instead of...
and usually no roman sheep's cheese because it isn't used along here.
But along the coast is full of pines and the pinecones still fall to ground!
I used toasted beechnuts instead of pinenuts which turned out nice but I've never found as many as quickly as that one day and they are a pain to shell/peel.
I used to make pastrami by brining the brisket with herbs and spices for 5-7 days. Then boil it for a couple of hours and finally smoke on the smoker for 6 hrs. When I could get brisket for less than $2 per pound it was a good deal. Today at $9 a pound I'll pass and go for pork butt.
Not a good year for tomatoes in the garden even if they were all self setters. Only two have ripened and not holding out much hope for the rest. So any ideas what to do other than chutney?
Bloody Maria (tequila instead of vodka)
Tomato ice cubes to save for New Years Day Bloody Marys
Gazpacho
John Bull imitation insalata caprese
Your Very Own pico de gallo
John Bull imitation bruschetta
Tomato ice cubes to save for New Years Day Bloody Marys
Gazpacho
John Bull imitation insalata caprese
Your Very Own pico de gallo
John Bull imitation bruschetta
I went looking at some of the above suggestions and also see Salsa verde, Can't say I have ever tried it.
Not sure of the taste difference between a green tomato and a tomatillo, Can't say I have even seen nor eaten a tomatillo either, I should get out more 🙂
I see unripened tomatillo are poisonous, I do not think a green tomato is poisonous?
Green tomatoes are firm and astringent, although the tartness mellows out with cooking, so they’re usually cooked and most often fried.
Time for dinner, Chili, as close as I come to Mexican eats.
Not sure of the taste difference between a green tomato and a tomatillo, Can't say I have even seen nor eaten a tomatillo either, I should get out more 🙂
I see unripened tomatillo are poisonous, I do not think a green tomato is poisonous?
Green tomatoes are firm and astringent, although the tartness mellows out with cooking, so they’re usually cooked and most often fried.
Time for dinner, Chili, as close as I come to Mexican eats.
Google for the website / blog called Mexican Please. It will help you cook spectacular Mexican food even in the icy north.
Tomatillos are quite different from green tomatoes. Of course the texture is different, but they also have a lemony taste. Best to roast them, either under a broiler or over coals, until they char and blister. Some folks blanch them before use to soften them.
So not a direct replacement, but I expect there are a lot of Mexican recipes using green tomatoes.
So not a direct replacement, but I expect there are a lot of Mexican recipes using green tomatoes.
I didn't grow any pumpkins this year so planning to stock up soon as the wife and kids love pumpkin soup.
If it’s anything like here there’s pumpkins lining the roads for sale this time of yr!
Chicken stock about half way up a full pot of pumpkin, cook down with sea salt, white pepper,fresh ground nutmeg, all to taste, add heavy cream at the end.....ooh yah.
😛