Once you have stock there are basically 2 ways to make a flour gravy. Hot fat and cold stock. Hot fat tastes better but cold stock uses no fat.
But you already knew that. 🙂
But you already knew that. 🙂
Tonight's snack
Lamb with garlic,mint,oil, lemon marinade; watermelon,arugula,mint,Greek sheep's milk Feta salad; kale,broccoli,carrot,lemon juice & avocado dressing; grilled baby white potatoes
Oh, and a frisky little California Cab-Sav
Nice finish to a wonderful Father's Day
Moderators- sent from iPad, so no easy access to image editing ( or else it's the Avalon talking) please modify(rotate) photo as needed
No
Lamb with garlic,mint,oil, lemon marinade; watermelon,arugula,mint,Greek sheep's milk Feta salad; kale,broccoli,carrot,lemon juice & avocado dressing; grilled baby white potatoes
Oh, and a frisky little California Cab-Sav
Nice finish to a wonderful Father's Day
Moderators- sent from iPad, so no easy access to image editing ( or else it's the Avalon talking) please modify(rotate) photo as needed
No
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The watermelon is a nice touch. Looks delicious, although I'm not a kale fan. Tonight my vegetarian teenager ate raw kale, but first she tossed it in lemon juice and salt, which wilted it and made it, shall we say, edible.
The occasionally available "baby" kale is much less fibrous, but in any case, massaging the avocado and lemon juice or apple cider vinegar dressing and letting sit while other veggies, and/or meat is grilling can tenderize it quite nicely
I'll refrain from proselytizing the nutritional merits of the kale, but it does have some - along with the dressing, throw in some cashews, Feta, cran- or goji berries for combination of sweet & tartness and it almost makes a salad worth the effort. 😉
I'll refrain from proselytizing the nutritional merits of the kale, but it does have some - along with the dressing, throw in some cashews, Feta, cran- or goji berries for combination of sweet & tartness and it almost makes a salad worth the effort. 😉
I eat Kale in the garden while I'm working. Fresh is is really quite good.
So, to change the subject has anyone made saurekraut? I started a batch tonight from two cabbage with 4Tbsp salt. It is in a large glass jar with a glass lid covered with a towel.
It appears that some form of lactobacilis is responsible. I'be made sour beer before so I figured this can't be nearly as difficult.
So, to change the subject has anyone made saurekraut? I started a batch tonight from two cabbage with 4Tbsp salt. It is in a large glass jar with a glass lid covered with a towel.
It appears that some form of lactobacilis is responsible. I'be made sour beer before so I figured this can't be nearly as difficult.
We end up with mass quantities from the farm, late in the season we blanch it quickly and drain it first then saute with garlic and a few raisins or currants.
I fry pancetta cubes in goose fat before adding the rinsed kale and season it with salt, pepper and grated nutmeg.
Sometimes I fry some thinly sliced onion and garlic a couple of minutes before adding the kale.
Sometimes I fry some thinly sliced onion and garlic a couple of minutes before adding the kale.
So, to change the subject has anyone made saurekraut? I started a batch tonight from two cabbage with 4Tbsp salt. It is in a large glass jar with a glass lid covered with a towel.
It appears that some form of lactobacilis is responsible. I'be made sour beer before so I figured this can't be nearly as difficult.[/QUOTE]
I also like sour beer...my best effort at home brewing the style used a starter made from a bottle of gueuze carried back from Belgium.
When making pickles or sauerkraut I like to kick start the reaction by seeding my pickle jar with some pickle liquid I get from a local maker of barrel cured pickles.
It appears that some form of lactobacilis is responsible. I'be made sour beer before so I figured this can't be nearly as difficult.[/QUOTE]
I also like sour beer...my best effort at home brewing the style used a starter made from a bottle of gueuze carried back from Belgium.
When making pickles or sauerkraut I like to kick start the reaction by seeding my pickle jar with some pickle liquid I get from a local maker of barrel cured pickles.
I make Kim-Chi which I guess is Korean sauerkraut. I will post the process later. It is currently 4 days into the 10 day fermenting process.
Do you have pics of yours?
Do you have pics of yours?
My uncle served in Korea in something like a field hospital (not of the TV series type). He told me that they used to ferment it for months.
I like it, but no one else does. Once ordered korean barbecue for the trading desk and it almost cleared the trading floor.
Could be. Mine is around 22C or 72F for the 10 days and then into the fridge for about 3 weeks before you eat it.
hehe.
Cal-Chi
Salt the Napa, stir, leave 10 minutes, cover with water, squish with another bowl, leave 1 hour. Rinse like crazy.
Slice green onion, radishes ginger, garlic and make chili flake paste with fish sauce and raw sugar. Mix it all up, put it into jars and leave on the counter for 10 days with a loose lid. Refrigerate and eat in about 3 weeks.
Salt the Napa, stir, leave 10 minutes, cover with water, squish with another bowl, leave 1 hour. Rinse like crazy.
Slice green onion, radishes ginger, garlic and make chili flake paste with fish sauce and raw sugar. Mix it all up, put it into jars and leave on the counter for 10 days with a loose lid. Refrigerate and eat in about 3 weeks.
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Tonight slow roasted beef ribs with stuffed peppers and maybe a green salad.
Yellow peppers this time stuffed with:
Ground pork
California brown rice, precooked
Chinese sausage
Crimini mushrooms
Green onions
Seasoning.
Chop and mix ingredients and form into the hollowed out peppers, leaving a cavity big enough to crack a whole egg into. Sprinkle with bacon bits and seasoned pepper. Bake for a few minutes until you can put the pepper 'lids' on without messing up the eggs and bake for another 20.
Yellow peppers this time stuffed with:
Ground pork
California brown rice, precooked
Chinese sausage
Crimini mushrooms
Green onions
Seasoning.
Chop and mix ingredients and form into the hollowed out peppers, leaving a cavity big enough to crack a whole egg into. Sprinkle with bacon bits and seasoned pepper. Bake for a few minutes until you can put the pepper 'lids' on without messing up the eggs and bake for another 20.
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If it clears the room it must be good. I have tested my limits, some wild boar where the meat was "liquid with putrefaction", once was enough.
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> "liquid with putrefaction"
A little much, but aging a steak (or hamburger) is certainly a boon to gastronomy !
A little much, but aging a steak (or hamburger) is certainly a boon to gastronomy !
is there a pattern where old people
don't appreciate red meat in the same
way as younger people ?
don't appreciate red meat in the same
way as younger people ?