#3 son cooked a goose for Christmas about 10 years ago (Mr. Scrooge to the Cratchit family?). Thereafter many occasions for new potatoes roasted with a bit of the goose fat, salt, pepper and rosemary.
(I like Bordeaux, many nice little restaurants and lovely to take a beer in one of the places off the Quai Louis XVIII along the Garonne!)
(I like Bordeaux, many nice little restaurants and lovely to take a beer in one of the places off the Quai Louis XVIII along the Garonne!)
I've been doing popcorn popped with ghee in the microwave lately - it's lovely with some paprika and a touch of salt. Next up is trying to make coconut oil work in the same context.
A funny memory is getting a photo ticket for driving in a bus lane with my rental car at home in the US a month later.
Getting bored so I tried a vary old recipe or at least a modernized version
2 cups seawater or soy sauce today
2 cups well water or tap water today
1 handful ginger root ground with 3 cloves garlic
1 cup honey
1 chopped apple or today a bit of pineapple
A decent shot of the strongest clear liqueur
Bring all to a boil.
2 pounds tough beef sliced 1/4"-3/8" thick tossed in corn starch.
Toss in the beef and simmer for at least three hours. Add water if needed.
Surprising to me is no onions!
Once the meat has soften up enough it is ready. Serve with sliced beets.
Sounds a bit weird, quite tasty. Not sure what the culinary influences were.
2 cups seawater or soy sauce today
2 cups well water or tap water today
1 handful ginger root ground with 3 cloves garlic
1 cup honey
1 chopped apple or today a bit of pineapple
A decent shot of the strongest clear liqueur
Bring all to a boil.
2 pounds tough beef sliced 1/4"-3/8" thick tossed in corn starch.
Toss in the beef and simmer for at least three hours. Add water if needed.
Surprising to me is no onions!
Once the meat has soften up enough it is ready. Serve with sliced beets.
Sounds a bit weird, quite tasty. Not sure what the culinary influences were.
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Did it pop? I still have some fat left from my last duck, great for roasting potatoes. Now I think of it I am roasting a chicken for dinner tonight, I should use up that duck fat and roast some spuds tonight.
My only "issue", if you can call it that, is that the fat carries a bit of the flavour of the glaze I used on the duck.
Very vaguely Asian but with no heat or acidity no idea where this came from. Ordinary soy sauce is about 1.5X the sodium of sea water and 2 cups is about 11X a daily dose, add the honey and beets this a real salt/sugar blast. Looks more like something you would put in a food dryer to make jerky. Where did you find this?
Very old family recipe. Leftovers make great sandwich meat. Of course it did about 8 pounds of meat in 4 batches, so a lot of leftovers.
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This was really good!
I was probably a bit aggressive in trimming the shoulder, after seasoning and browning in chunks, it cooked in red wine and veal demi-glace for about 3 hours (with carrots, shallot and pancetta).
Beans were soaked overnite and slow-cooked with pancetta, parsley, thyme until tender.
For the last half hour the beans and lamb were combined and cooked over a slow flame.
Sister-in-law, living w us during the pandemic, made risotto...and I furnished some Brussels sprouts.
And we had a nice "rose" to go with it all.
Dessert -- coconut custard pie.
Which is why the soy sauce substitution. There actually are salt water wells around here. Used for swimming pools.
Never seen another recipe that called for sea water!
Never seen another recipe that called for sea water!
Yes but the steam did not have the desired effect. It was if I had done nothing to it.
Seafood boils anyone?
Cal said it first, around here a New England shore dinner or lobster boil always uses sea water.
Back in February, the 13th to be precise, the Mrs and I went to a nice Spanish restaurant downtown. I had the 12 hour braised lamb shoulder. I don't know whether that's just marketing, but it was very good.
Trojan horse on a spit.
http://restorunner.com/wp-content/uploads/2019/02/70489474.jpg
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Crimean: Madera, Xeres (Sherry), Port, Cahors.
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http://restorunner.com/wp-content/uploads/2019/02/70489474.jpg
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Crimean: Madera, Xeres (Sherry), Port, Cahors.
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Two pounds of top round sliced with the grain 1/4 - 3/8" thick
2 TBSP Worcestershire sauce
2 Tbsp Dark Mushroom Soy
1 oz grated ginger
2 Tbsp salt
2 TBSP Molasses
1/2 tsp Prague #1
6 dried jalapeno chopped fine
1/2 cup water
marinate the meat 24 hrs and dry in a food drier at 140F for 24 hrs, 165F the last three hours
Swizzle sticks for Bloody Mary's
2 TBSP Worcestershire sauce
2 Tbsp Dark Mushroom Soy
1 oz grated ginger
2 Tbsp salt
2 TBSP Molasses
1/2 tsp Prague #1
6 dried jalapeno chopped fine
1/2 cup water
marinate the meat 24 hrs and dry in a food drier at 140F for 24 hrs, 165F the last three hours
Swizzle sticks for Bloody Mary's
Actually yes, the flavor stays mostly on the outside. Once you gnaw on it for a while it resolves to meat.
😀
And trust me, slicing with the grain it takes some gnawing.
😀
And trust me, slicing with the grain it takes some gnawing.
Prepping the first Teppanyaki outdoor grill of the season.
Veg thoroughly washed ready for slicing, to be oven roasted in olive oil.
To be joined by some 10mm thick Aberdeen well aged sirloin strips, cooking time 30 sec/side. + Dijon.
I have a cheap Chinese (what else?) electric hotplate, 90cm / 25cm that sits in the center of the garden table, so that everyone can do their own thing.
Very sunny now but still cold wind.
Veg thoroughly washed ready for slicing, to be oven roasted in olive oil.
To be joined by some 10mm thick Aberdeen well aged sirloin strips, cooking time 30 sec/side. + Dijon.
I have a cheap Chinese (what else?) electric hotplate, 90cm / 25cm that sits in the center of the garden table, so that everyone can do their own thing.
Very sunny now but still cold wind.
