Beans on toast tonight, has been a while.
With pesto and provalone this time.
With the fall coming fast, it’s time to shift towards the comfort foods soon!
With pesto and provalone this time.
With the fall coming fast, it’s time to shift towards the comfort foods soon!
Oooh, now you're talking! Plus a bit of the "juice" from the Maraschino cherry (I make mine from fresh local cherries preserved in Maraschino liqueur and sugar). I've never tried absinthe in a Manhattan, sounds intriguing.
Dolin is excellent, as is their dry vermouth for Martinis etc. A few years ago I had a bottle of red vermouth made by Gonzalez Byass of Spain, best known for their sherry. It was a really good vermouth, lots of interesting botanicals and a very good underlying wine, and with a slight bitterness which I prefer to the cloying sweetness of some red vermouths. Unfortunately that bottle is gone and no one stocks it around here. Made a heck of a Manhattan with some Wiser's Deluxe.
Hopefully it does not involve apple flavored Crown Royal, a horrifying thought.
I've been tempted but have not run into anyone who's ever had it. This steers me away from it.
I have a bottle some thing called "vermouth" made from apples in Quebec. I guess it is intended to raste like dry vermouth, but the maker clearly doesn't know what that tastes likr. I keep trying to find a dish where it would do no damage, but no luck so far.
This is Canadian Thanksgiving weekend. Sunday will be a brined leg of lamb. I have borrowed a coupled branches from my neighbours rosemary 'tree' and will process some garlic. Brine from now till Sunday morning then sous vide for 8 hours, then on the grill to finish. Lot's of time to think what else, maybe some Brussels sprouts, pickled beets and a stove top stuffing with smoked oysters.
Can't say I have ever had a brinded leg of lamb, sounds interesting.
Me and ma are not fans of turkey, so I picked up a Prime rib beef roast that was on special, will have it with some Acorn squash from the garden, along with potatoes, mush, carrots, onion in the roast.
Once I told a fellow American employee that we were having our Thanksgiving weekend. He said you guys did not have any Pilgrims, I said I do not give a "F" it is just another holiday and paid day off of work for me 🙂
I would not want to be in Winnipeg right now, the snow she is a blowing hard, poor farmers can't get their crops off, a real shame.
Me and ma are not fans of turkey, so I picked up a Prime rib beef roast that was on special, will have it with some Acorn squash from the garden, along with potatoes, mush, carrots, onion in the roast.
Once I told a fellow American employee that we were having our Thanksgiving weekend. He said you guys did not have any Pilgrims, I said I do not give a "F" it is just another holiday and paid day off of work for me 🙂
I would not want to be in Winnipeg right now, the snow she is a blowing hard, poor farmers can't get their crops off, a real shame.
Point your colleague here:
Thanksgiving (Canada - Wikipedia)
The brining is something I do whenever possible, With this much time in the rosemary and garlic, along with the regular compliments of salt and sugar, I am guessing this will be up there with the better lamb legs that anyone has experienced. I don't take credit for it myself, I allow the brine and those who figured that part out to accept that honour. I'm just a guy that understands and hopefully follows the process.
Anyway you slice it, it's going to be good and BTW, I will be slicing it Donair style as always. it seems to work best for me.
Thanksgiving (Canada - Wikipedia)
The brining is something I do whenever possible, With this much time in the rosemary and garlic, along with the regular compliments of salt and sugar, I am guessing this will be up there with the better lamb legs that anyone has experienced. I don't take credit for it myself, I allow the brine and those who figured that part out to accept that honour. I'm just a guy that understands and hopefully follows the process.
Anyway you slice it, it's going to be good and BTW, I will be slicing it Donair style as always. it seems to work best for me.
Thanks Cal,
Have you ever picked a brisket? I was lead to believe its the beef neck muscle?
I am pretty sure they were not eating Turkey, nor Roast Beef/lamb, how about some MuskOx 🙂
Have you ever picked a brisket? I was lead to believe its the beef neck muscle?
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Best lamb leg I ever did was for easter, I deboned it and stuffed it with a sausage/pistachio stuffing and cooked it on the rotisserie on my bbq. Marinated overnight first in lemon, oil, garlic, fresh herbs. It was pretty good. I'll have to try brining the next one. We will do turkey this weekend, I hope I can find a small one the crew keeps getting smaller.
More like chest. If you brine it and lightly smoke it you have Montreal smoked meat.