I made a simple soup for dinner. I had some left over beef gravy, so I sauteed some garlic in olive oil and added celery, onions and then carrots and potatoes along with the beef gravy. Once this was simmering I added a bag of frozen peas and shut the burner off. While this was setting I made some sourdough bread.
It went well with a Belgian Blond Ale.
It went well with a Belgian Blond Ale.
I like doing that. Grab some stock, throw in some leftover meat, a couple handfuls of mixed veggies, dried pasta and call it a day. I take that to work M-F. Not gourmet but it beats 90% of what others call soup. 🙂
Finished the last of the onion soup. I used the pork scraps to make a few litres of stock. I think I will take half and make a crab, corn and egg swirl soup while the Mrs uses the rest for Thit Kho.
It's that time of year again. Time for Cal to become Musselman.
I'm not familiar with what is or isn't an aphrodisiac, but this is the only dish I've made that got me laid because of the dish. In this signature dish you'll find but 5 ingredients:
Green shell mussels
Butter
Oyster sauce
Garlic
Ginger
I'm not familiar with what is or isn't an aphrodisiac, but this is the only dish I've made that got me laid because of the dish. In this signature dish you'll find but 5 ingredients:
Green shell mussels
Butter
Oyster sauce
Garlic
Ginger
Attachments
I think i should invite you 😀
Actually i am not able to cook and eat what i get, but i could be worse.
Actually i am not able to cook and eat what i get, but i could be worse.
If anyone is interested, and I do think you should try them at least once, here's the hard part, making the sauce.
1 lbs butter
1.5 bulbs garlic
Same amount ginger
A few ounces oyster sauce
Melt half the butter along with the garlic and ginger, simmer 1 minute.
Remove from the heat, transfer to your travel container, add the other half of the butter to start cooling the sauce.
When the butter is fully melted, add maybe 3 ounces of oyster sauce, not too much as you can add more later.
Place the container in an ice water bath and start stirring. The oyster sauce and butter don't mix, they have to coagulate so this takes about 10 minutes. Once it has become something like lumpy pudding, taste it. it should be rather salty but not super strong.
Add more if it tastes a little bland. I've never measured it, I always just go by the finished colour. What you see in the pic is near perfect.
Refrigerate until ready to use. T
Makes enough for 4 to 5 lbs. Mussels.
1 lbs butter
1.5 bulbs garlic
Same amount ginger
A few ounces oyster sauce
Melt half the butter along with the garlic and ginger, simmer 1 minute.
Remove from the heat, transfer to your travel container, add the other half of the butter to start cooling the sauce.
When the butter is fully melted, add maybe 3 ounces of oyster sauce, not too much as you can add more later.
Place the container in an ice water bath and start stirring. The oyster sauce and butter don't mix, they have to coagulate so this takes about 10 minutes. Once it has become something like lumpy pudding, taste it. it should be rather salty but not super strong.
Add more if it tastes a little bland. I've never measured it, I always just go by the finished colour. What you see in the pic is near perfect.
Refrigerate until ready to use. T
Makes enough for 4 to 5 lbs. Mussels.
Attachments
those are quite necessary,
in the event the lo-rez types,
attempt to scale the (brick) wall (filter).
Never tried anything but steaming them open with the sauce since I only get them alive. Did mussels in green curry for starters on the 4th managed to find all the real ingredients like kaffir lime leaf.
(sorry, couldn't resist)
Did you hear about the Dutch lesbian
that got her finger caught in a dike ?
