Last week I bought a 4 liter bottle of Carlo Rossi Burgundy wine to stew a bit of lamb. (Peppers and a wee bit of garlic thrown in.)
I was a bit surprised to find the wine was drinkable while eating. Much better than expected for a Gallo wine brand.
It won't replace my cellar stock, but was better than expected for the $15 state store price.
(Pennsylvania doesn't have liquor store private ownership, all stores owned by the state and unlikely to change as influenced by the employee union. Beer is sold by authorized independent owners. There are some supermarkets that are now allowed to sell a limited selection of beer and wine, but prices are still high.)
I was a bit surprised to find the wine was drinkable while eating. Much better than expected for a Gallo wine brand.
It won't replace my cellar stock, but was better than expected for the $15 state store price.
(Pennsylvania doesn't have liquor store private ownership, all stores owned by the state and unlikely to change as influenced by the employee union. Beer is sold by authorized independent owners. There are some supermarkets that are now allowed to sell a limited selection of beer and wine, but prices are still high.)
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Cal: Boss was wondering at what point in the Chili you add the Jeera? She fancies trying that on our next batch of 'can't believe it's not chili'.
Not sure, I bought them at Sabzi Mandi so the names are always different than in the 'white guy' stores. I will try and remember to look next time. As mentioned I have used kidney beans (dark, red and white) and chili beans, but never seen these small ones before. I really should have taken note.
Glad you asked Bill. The beans are cooked first and set aside. The meat is next, cooked in the bean water, along with the first half of the jeera, and left in the pot. The veggies are added with the other half of the jeera and seasonings, and simmered until ready. It's like hops. Some for the palate, some for the aroma.
Seems that adzuki are just red mung beans so definitely not those. These are red kidney shaped beans but two sizes down from regular kidney beans.
We call these ones chili beans. Just picture one size smaller. When cooked they end up being the size of a navy bean. Small Red Beans — Beans, Peas and Lentils — Cooking, Baking & Meal Ingredients — Nuts.com
We call these ones chili beans. Just picture one size smaller. When cooked they end up being the size of a navy bean. Small Red Beans — Beans, Peas and Lentils — Cooking, Baking & Meal Ingredients — Nuts.com
Our draconian laws always shock foreign visitors. Japan has beer in vending machines everywhere, underage folks simply don't buy it. NH has state liquor but it is very cheap to the point the MA state troopers have been arrested trying to hassle MA buyers in NH.
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Jacques Pepin
I picked up the book they had on hand at the public library. I think it's a greatest hits sort of thing. I tried the "Braised Pork Roast with Sweet Potatoes."
boneless pork shoulder butt 3 lb, (I got the shoulder cut, bone in 3.5 lb)
2 cups water
2 Tbl soy sauce
0.5 tsp tobacco
2 Tbl red wine vinegar, or cider vinegar
2 Tbl honey
1 tsp cumin
2 lb sweet potatoes
1 pound onions
6 large garlic cloves
You put everything but the last 3 ingredients to a boil, cover simmer 1 hour.
Add last 3 ingredients boil, cover and simmer 15 min.
Finish in the over uncovered 375 F 45 minutes, turning meat every 15 min. (It didn't say to, but I turned on the broiler for 5 minutes at the end to get a nice brown on the fat cap)
Turned out quite good. I'll try other recipe's from this book for sure Mark, thanks for the tip. 🙂
PS - I liked it but if I was to do it again I'd brown the pork in the Dutch oven first then add the water to scrape up all the brown stuff at the bottom of the pan. And I'd change the 2 cup water to 1 cup chicken broth and 1 cup water.
I picked up the book they had on hand at the public library. I think it's a greatest hits sort of thing. I tried the "Braised Pork Roast with Sweet Potatoes."
boneless pork shoulder butt 3 lb, (I got the shoulder cut, bone in 3.5 lb)
2 cups water
2 Tbl soy sauce
0.5 tsp tobacco
2 Tbl red wine vinegar, or cider vinegar
2 Tbl honey
1 tsp cumin
2 lb sweet potatoes
1 pound onions
6 large garlic cloves
You put everything but the last 3 ingredients to a boil, cover simmer 1 hour.
Add last 3 ingredients boil, cover and simmer 15 min.
Finish in the over uncovered 375 F 45 minutes, turning meat every 15 min. (It didn't say to, but I turned on the broiler for 5 minutes at the end to get a nice brown on the fat cap)
Turned out quite good. I'll try other recipe's from this book for sure Mark, thanks for the tip. 🙂
PS - I liked it but if I was to do it again I'd brown the pork in the Dutch oven first then add the water to scrape up all the brown stuff at the bottom of the pan. And I'd change the 2 cup water to 1 cup chicken broth and 1 cup water.
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Bacon saved after pedometer-eating pig's poo starts farm fire - BBC News
It boggles the mind that you need to put a pedometer on a pig to prove it's free range!
It boggles the mind that you need to put a pedometer on a pig to prove it's free range!
I just stocked up in the things I would run out of, if I had to stay home for a few weeks. I took my suggestions from a survivalist site, that wanted to sell me semi-magical foodstuffs that would span the gap for several hundred dollars. I spent $34.82 at the local supermarket. If not needed it is all items I normally eat. Although I usually use the dried beans for soup at the start of winter.
I was informed last Thursday that my team is being divvied into a "blue" and a "green" team, and the blue team members are required to work from home until further notice. I am blue team. I need to up my lunch game.
You should consult with Ed. I had tenants once who were LDS they have the advantage of always being prepped.
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Now funnily enough I didn't see an inexpensive duck after that until recently.
I'm thinking maybe it was seasonal when I saw ducks cheaper than chicken just around xmas time. Finally the other day I was in one of my local grocery stores and they had fresh ducks on special. (The previous week the same store listed fresh ducks in their flyer at an even better price, but did not actually have any when I went in, to 2 different stores.)
So tonight I roasted a fresh Brome Lake duck. I used a honey-citrus glaze, and shoved the cavity full of lemon, garlic, and parsley before roasting. A small duck is about 2.5Kg so bigger than a chicken and takes a while to cook. Years ago my fave food writer (Joanna Kates, Toronto Globe and Mail) seemed to go on about duck quite a bit, and it was clear that she wanted two contradictory things: juicy, succulent flesh, and crispy skin. Pretty hard to get both of those things in the same bird. Anyway, what I cooked tonight did have crispy skin, and the meat was not dry. I also recovered 250ml of almost pure duck fat half way through the roasting, which I am given to understand is ideal for roasting spuds etc.
PS: I don't know where Brome Lake is, but apparently they produce a lot of ducks there, and the operation was establishes about 100 years ago by some Americans, so same Pekin (aka NY) ducks.
PPS: Last week I was at a local market, like a farmer's market but not much produce this time of year, but cheese shops and charcuterie and boulangerie etc, and I was asking a guy about ducks (because still feeling c**k-blocked when I couldn't get a cheap duck) and he had 2 types. Regular Brome Lake ducks, which as he said "You see everywhere, it's what they serve in restaurants", for $9.95/Kg (so about $25/duck), and another type which he said were the ones that were force fed for foie-gras, but these were the females which were not force fed, for $19.95/Kg (so about $50/duck). I wonder what the difference is in the eating, if any, and whether I could taste the $10/kg difference?
Lit up the barbecue this afternoon, first time this year, and had several nephews, nieces and assorted hangers-on for NYStrip steaks on the cast-iron lodge pan. Two bottles of Malbec, one pinot noir polished off by these locusts!
The best duck I even made was by accident, I put a duck in to roast for dinner but forgot something at the store so I turned the oven down to 225F or so and met an old friend shopping. The result was that I left it for hours and it turned out perfect.
The ducks in Europe and the US are very different, and wild duck are even more different.
Unfortunately I can't go to Costco to stock up because there are no parking spaces. Hundreds of carts loaded with toilet paper going out the door! Here in the epicenter of the infection.....
Where I am from, that would be the last thing running out. If there was a run on a store it would be the liquor store, and rum would be in short supply! (and maybe storm chips)
Hmm, low and slow, maybe I'll try that for the next one. No doubt wild ducks would be very different, and even different wild species would taste/cook different.