i'm not kidding Cal it really is a criminal offence , as Scott said though we 'll soon be able to live life dangerously again ... maybe .
I've got 'em - well, 3 of them now as the 4th is full of sauerkraut which will get made into choucroute garnie. Good German-style sausages are as hard to find here as chiles are easy. But I scored at Wimberger's Deli in Colorado Springs last weekend. I'll use those and a rack of pork ribs.... 
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I've always meant to ask a local is this for real...
Shrimp and crab cooked 45min. doesn't work for me, I had to laugh when Bobby Flay did a Cajun take down and refused to cook the seafood more than 8 or 10 min,. IIRC he still won.
Shrimp and crab cooked 45min. doesn't work for me, I had to laugh when Bobby Flay did a Cajun take down and refused to cook the seafood more than 8 or 10 min,. IIRC he still won.
Woman's Home Companion Cookbook suggests rapidly boiling Okra for 25 minutes.
I wonder what is left after that?
I wonder what is left after that?
On the other hand, I don't care for the
recent advent of veggies being crunchy.
Especially asparagus or brockily .....
Just this one
Snip
To save some typing I found a copy of the recipe here https://thecooktwit.co.uk/2014/12/03/raised-game-pies
Edit: My god those were good, I need to make those again.
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Thanks Nez they look tasty i'm also partial to some pheasant when available and game in general , my Grandfather was a gamekeeper for most of his life and his wife an amazing cook , i always enjoyed staying with them as a kid .
Both now passed away and i regret not gleaning some recipes as conversely my own Mother ( Bless her ) had trouble boiling an egg 🙂
Both now passed away and i regret not gleaning some recipes as conversely my own Mother ( Bless her ) had trouble boiling an egg 🙂
I missed this thread completely and have nothing more to say but "RÄKFROSSA". The small town of smögen on the Swedish Westcoast is famous for shrimps that are fished on the sea outside Smögen and then cooked in saltwater on the boats.
The best to have them is on a toast with a sliced and boild egg and then a mountain of shrimps topped with some maionaise, a slice of lemon and a branch of dill. Or just plain. White wine is mandatory. (*)
Why did I menion shrimps?! Beacuse when visting my brother on the Eastcoast this weekend we brought almost 2 kg of fresh (not frozen) shrimps to him. The prices in the East is twice the prices here in the West.
(*) Shrimps and white wine is called "mouse opener" where mouse refers to the female ... organ (you say pussy over there).
The best to have them is on a toast with a sliced and boild egg and then a mountain of shrimps topped with some maionaise, a slice of lemon and a branch of dill. Or just plain. White wine is mandatory. (*)
Why did I menion shrimps?! Beacuse when visting my brother on the Eastcoast this weekend we brought almost 2 kg of fresh (not frozen) shrimps to him. The prices in the East is twice the prices here in the West.
(*) Shrimps and white wine is called "mouse opener" where mouse refers to the female ... organ (you say pussy over there).
Cooking veggies is done to maximize sugar content and sometimes to reduce chlorophyll. When you can get or grow your own that are fully ripened they require minimal or even no cooking. But often they are picked green and sit around for a while so need to be cooked a bit more.
One technique for green vegetables is to blanch them in a pot of water that removes most of the bitter chlorophyll and then transfer them to a second pot to finish cooking them. This leaves them firmer and sweeter.
When I pick my own corn from the patch outside my kitchen, they can be eaten raw, but I prefer to heat them up not actually cook them. This is my idea of a tasty meal. (Even better with a nice steak.)
One technique for green vegetables is to blanch them in a pot of water that removes most of the bitter chlorophyll and then transfer them to a second pot to finish cooking them. This leaves them firmer and sweeter.
When I pick my own corn from the patch outside my kitchen, they can be eaten raw, but I prefer to heat them up not actually cook them. This is my idea of a tasty meal. (Even better with a nice steak.)
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> When you say "recent" do you mean "within the last 30 years"?
I mean ~10 years ..... BUT 🙁
It could simply be my teeth since steaks
are also getting tougher .....
I mean ~10 years ..... BUT 🙁
It could simply be my teeth since steaks
are also getting tougher .....
I'm a fan of Sichuan Dry-Fried Green Beans (Gan Bian Si Ji Dou) the problem is you need one of those quad hob 40k BTU burners to make it work. All of those videos of chinese restaurants drawing a 3 foot flame from their woks are not just for show.
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Vegans (in particular the young ones) are IMO as unhealthy as the red meat aficionados (and sometime worse, in particular those fashionable vegan idiots, does "iron-deficiency chronic anemia" ring a bell? While we are not designed as carnivores, we also don't have the internal tools to behave like ruminators. For whatever reasons, too many humans have a big problem understanding "balanced" when it comes to eating.
And please don't mention the "organic plants" benefits
Think organic food is better for you, animals, and the planet? Think again
Ah, well the pork spareribs I had for dinner would exclude me from one group. 🙂
But the adage is more pointed at a diet that isn't extravagant in volume and predominantly plant based, albeit not exclusively.
Otherwise, yes, nutritionally, I agree.
But the adage is more pointed at a diet that isn't extravagant in volume and predominantly plant based, albeit not exclusively.
Otherwise, yes, nutritionally, I agree.