Pierre Troisgros RIP -- but a lot of good years: Pierre Troisgros, Renowned French Restaurateur, Dies at 92 - The New York Times
I've just thrown together a haphazard "mincemeat style" meat loaf. Ground venison meat and ground venison heart, eggs, earthy seasonings (allspice, nutmeg, cinnamon, cardamom, chili powder, garlic powder, black pepper, salt), and some muesli comprised of oatmeal and dried fruit.
I roll the dice like this once in a while. Often enough, it works out well. We'll see. It's in the oven.
My daughter is making homemade french fries as a side for dinner and an apple flan/cake for desert. My wife is making a mix of Brussels sprouts, broccoli and green peppers roasted with olive oil and seasoning.
Sipping on a "shawarma Caesar" before dinner. Another thing I just "invented".
I roll the dice like this once in a while. Often enough, it works out well. We'll see. It's in the oven.
My daughter is making homemade french fries as a side for dinner and an apple flan/cake for desert. My wife is making a mix of Brussels sprouts, broccoli and green peppers roasted with olive oil and seasoning.
Sipping on a "shawarma Caesar" before dinner. Another thing I just "invented".
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Ignorant as I am, I came across Burrata today in this article BBC - Travel - Burrata: The surprising origin of Italy’s creamy cheese
I was both amazed and horrified at the same time. I want to try it but fear for my arteries!
I was both amazed and horrified at the same time. I want to try it but fear for my arteries!
Like the rest.
No one knows what they don't know.
Learning keeps you young and helps you grow old.
In France and Belgium, it was almost unheard of ten years ago. Then it became a trendy ingredient. Now, even small supermarkets often carry it.
Eaten whole, with a plate of cold, grilled vegetables and good bread, it's a very nice lunch in itself.
Otherwise, make the most simple pasta sauce you can (basil, oil, roughly chopped tomatoes) and scoop the creamy inside of the burratta on top (what's called the "stracciatella"). The outside is too tough to melt properly.
The problem is most cheese keeps and that you would have to eat in one sitting. I guess shared 4 ways would be ok, but the article inferred you pig the whole thing down solo! I just did a check and most of the ones you can buy here are 125g, whereas the one in the article is a lot bigger.
OK that does sound good. What do you do with the outside in that case?
(raw tomatoes)
I see it's been a week since there was a post here so I'll add one. This weekend is the Canadian Thanksgiving so turkey it is. I bought a 9.5 kg bird this morning. I will be splitting it then brining and smoking. Ordinarily it would be served with smashed red potatoes, sauteed Brussels sprouts, Kobacha croquettes and candied carrots. Gravy and cranberry of course. Cold dishes would include beets, sauerkraut and English dills.
Unfortunately my bubble doesn't include enough persons to make that worthwhile so we'll probably do just the turkey, sprouts, croquettes and beets.
Unfortunately my bubble doesn't include enough persons to make that worthwhile so we'll probably do just the turkey, sprouts, croquettes and beets.
Pretty-much the same plan here, Cal. Although I am excited to try out my new roaster.
Large Roaster - Emile Henry
Large Roaster - Emile Henry
Speaking of new toys, we just picked up this upright mandolin. It really does a nice job, the only concern I have is the blade sharpness. It's very sharp now but for how long? I don't see a way to sharpen it so I hope it some good steel.
Safe Slice Mandolin 이지쿡 슬라이서 cremo TV "크리모" - YouTube
Safe Slice Mandolin 이지쿡 슬라이서 cremo TV "크리모" - YouTube
I like the look of it, too. We already have the smaller one and it makes fantastic chicken. The big one will be great for turkey and large, bone-in venison cuts like shanks.
Clearance at The Bay. 70% off.
Scott etal,
I am hoping you remember the old orange plastic V-blade mandolins of yesteryear. That was my introduction to fingerprint removal 40 or 50 years ago. Took me this long to regain the courage. This one is a far cry from those and even Cal would have a hard time hurting himself.
I am hoping you remember the old orange plastic V-blade mandolins of yesteryear. That was my introduction to fingerprint removal 40 or 50 years ago. Took me this long to regain the courage. This one is a far cry from those and even Cal would have a hard time hurting himself.
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Still my preferred device "only available on TV". I've had only two major finger injuries, one was as a kid opening one of those Testors model paint jars with a pliers. The jar broke in half and became a weapon. The second was prying frozen ravioli apart with a paring knife, right to the bone. I consider shaving off a finger tip merely a flesh wound.