Good stuff, much to my chagrin Hacker-Pschorr does not import their simple pilsner here. Sitting at the source with a tall glass is a fond memory.
Brian, if you're not going to flash your dry aged meat, you have to indulge us with Irish recipes.
Not really being a cook I would rather not say anything about my expertise - or lack thereof! Basically I can exist on Italian (Mediterranean) food...as the Italians do not tend to mess their food around I find it to be purer than many other and easy to cook.
But I do have a story regarding Irish food!
Back in the day when I still lived in Ireland there were very very few restaurants which offered properly cooked food. Meats had hardly cooled from being alive before they were cooked .. to death; Irish meat was a great conditioner for the jaw muscles. That has now changed for the better and really top level sophisticated food can be found every dozen miles or so down the road.
One day whilst my then in-laws were visiting from England we were in the local market town. I had a few things to do and we all split up for about forty minutes. When we met again at the car my Father in Law announced that he would take us out to lunch. I - knowing the town - was horrified at the thought when he told us that he had met a man standing on the River bridge who had told him that he had travelled throughout Ireland and had never had a finer meal than in the nearby hotel. My response was to ask why he believed the man's opinion and was told "of course he was reliable...he was wearing a tie"!
(Needless to add the food was a disaster...every bit of goodness, texture and flavour boiled out of water laden vegetables and meat which had been roasted like the preacher's goose; Lawd, Lawd, Lawd!!
[Although my first wife was a decent cook, my newer version is exceptionally talented and fully trained in Classical cooking. 😎]
But I do have a story regarding Irish food!
Back in the day when I still lived in Ireland there were very very few restaurants which offered properly cooked food. Meats had hardly cooled from being alive before they were cooked .. to death; Irish meat was a great conditioner for the jaw muscles. That has now changed for the better and really top level sophisticated food can be found every dozen miles or so down the road.
One day whilst my then in-laws were visiting from England we were in the local market town. I had a few things to do and we all split up for about forty minutes. When we met again at the car my Father in Law announced that he would take us out to lunch. I - knowing the town - was horrified at the thought when he told us that he had met a man standing on the River bridge who had told him that he had travelled throughout Ireland and had never had a finer meal than in the nearby hotel. My response was to ask why he believed the man's opinion and was told "of course he was reliable...he was wearing a tie"!
(Needless to add the food was a disaster...every bit of goodness, texture and flavour boiled out of water laden vegetables and meat which had been roasted like the preacher's goose; Lawd, Lawd, Lawd!!
[Although my first wife was a decent cook, my newer version is exceptionally talented and fully trained in Classical cooking. 😎]
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With reference to the above, #6728, the reason for the rather browned up crusts is that we had an oven failure. After 27 minutes the cakes were still soup and the temperature was only 210F! In restarting the oven, the filaments roar for a few minutes so the top layers got carmelized.
Thermador guy was here today and said that a pair of relays were wonky, parts on the way.
Thermador guy was here today and said that a pair of relays were wonky, parts on the way.
Owning top drawer stuff is nice but I remember the out of warranty repairs were ouch.
Sub-Zero n'est ce pas?
Ours had an SMPS motor controller which got fried when they re-lit our part of NJ after Tropical Storm Sandy. It was less expensive to get a Kitchen-Aid side-by-side.
Actually two things (BTW yes we also at one point tossed a Sub Zero) the broiler element on a Vulcan cost as much as a new GE Profile and one of those very fancy Italian designer vent hoods blew its electrics.
Are we Americans getting too prepared for our Thanksgiving and our dear Canadian neighbors still comatose from theirs? 🙂
Our dear members from all over the world, come to our aid! Where's Groove T to elevate this thread again? 😀
Our dear members from all over the world, come to our aid! Where's Groove T to elevate this thread again? 😀
I've made some pork belly roasted on onions, sage and this year's apples with roast spuds and parsnips and cider (aka last year's apples) gravy a couple of days ago.
We are still recovering from overeating...
We are still recovering from overeating...
Dartagnan "young goose" making its appearance at supermarkets nearby -- remembering that Jacques Pepin would plunder just a bit of the goose-fat to start the stove during his apprenticeship.
I'm a bit of a traditionalist and hence we will have a roast goose for christmas.
Tastes so much better than turkey and goose fat is perfect for roast potatoes.
It'd be a horrible waste to use it as a stove lighter.
Tastes so much better than turkey and goose fat is perfect for roast potatoes.
It'd be a horrible waste to use it as a stove lighter.