Now that you mention it...a preponderance of my sisters do not prepare dinner. (all now of social security age.)
My wife's mother wouldn't let her cook...
Oh, what are the good restaurants in Amsterdam?
I would assume that the industrial production process would involve both pressure and heat to make it "set". What kind of starch are you using to glue it all together? (Just curious, I have nothing to offer here)
Yes I believe you are right. I have only what I have to make them though. With a little experimenting, I have got to this stage. Here you see all but the worst attempts. I have used both cooked and uncooked binders and a combination of the those, with the binders being flour and corn starch.
I now wait for them to dry out to see how they burn.
I now wait for them to dry out to see how they burn.
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jackinnj - I made the point that I think things have changed now from when I was living there. eg. I didn't know anyone that had an oven in their kitchen only a gaskookplaat/gas hob and so you have the 'dutch oven' actually a large pot with lid, the best being made of cast iron. DSalad was hardly ever eaten and the only lettuce available then was the awful cabbage lettuce.
I couldn't rec. any restaurant in A'dam as I lived in Rotterdam and that was a long time ago. I do remember the famous Waterlooplein straatmarkt/street market. That was amazing, like walking into a casbah in Morocco. As soon as you entered you were engulfed in the wonderful aromas of ganja and hash and then the aromas of vegetarian cooking from food stalls run by hippies. It was hilarious to see straight tourists become steadily more stoned as they strolled through. Anything and everything was sold there. Then some androids in the A'dam gemeente decided to pull the whole thing down and replace with sterile concrete - so it goes.
I lived 5 minutes from one of the three top Indonesian restaurants in the whole of the Netherlands - the Paradise on the NieuwBinneweg/new inner way. Their loempia (I may have spelled that wrongly - om een taal niet te gebruiken, dan is ze verloren - if you don't use a language then it is lost.
This organic food thing was very similar in the USA then as well. I remember a good friend of mine that visited the West Coast in 75 and he raved about the organic food restaurants in San Francisco and Portland. BTW there's more to the Netherlands than just A'dam.
nezbleu & Cal Weldon - if I ever get to finally build my own home I've always intended to build one of those little smoke houses in the garden - smoked bacon and smoked hams. When we lived in Guadix behind the Snowy mountains there was a street market every Saturday morning, literally just down the road from me and there was a deli type van that specialised in hams and one day Jose had a new offering, smoked oven cooked hams. I had to try it. AFAIK I was the only man to shop with Jose and the women said to me you try it Guillermo and mlet us know - it was bloody brilliant, I'd take it any day over Serrano ham. The next week they all bought it and frequently Jose would run out.
Anyone who likes ham and with a smoke house should try it. You should see these Spanish guys cutting out the bone from a leg of ham, you have to be skilful and bloody strong.
I've always loved using street markets wherever I have lived, you get to know the vendors and they get to know you. The Saturday street market in Rotterdam was brilliant. Still out of it from Fridaynight/early Saturday morning with the bike cycle to the market. First the antiques, then the porno section followed by fish, then veg and first stop was a loempia with rakes of samba/chilli sauce.
After shopping, a cafe for a couple of beers with a Dutch gin or two and wobble home on the bike,get home make a stickie and on with the Reggae - great way to start the weekend.
I couldn't rec. any restaurant in A'dam as I lived in Rotterdam and that was a long time ago. I do remember the famous Waterlooplein straatmarkt/street market. That was amazing, like walking into a casbah in Morocco. As soon as you entered you were engulfed in the wonderful aromas of ganja and hash and then the aromas of vegetarian cooking from food stalls run by hippies. It was hilarious to see straight tourists become steadily more stoned as they strolled through. Anything and everything was sold there. Then some androids in the A'dam gemeente decided to pull the whole thing down and replace with sterile concrete - so it goes.
I lived 5 minutes from one of the three top Indonesian restaurants in the whole of the Netherlands - the Paradise on the NieuwBinneweg/new inner way. Their loempia (I may have spelled that wrongly - om een taal niet te gebruiken, dan is ze verloren - if you don't use a language then it is lost.
This organic food thing was very similar in the USA then as well. I remember a good friend of mine that visited the West Coast in 75 and he raved about the organic food restaurants in San Francisco and Portland. BTW there's more to the Netherlands than just A'dam.
nezbleu & Cal Weldon - if I ever get to finally build my own home I've always intended to build one of those little smoke houses in the garden - smoked bacon and smoked hams. When we lived in Guadix behind the Snowy mountains there was a street market every Saturday morning, literally just down the road from me and there was a deli type van that specialised in hams and one day Jose had a new offering, smoked oven cooked hams. I had to try it. AFAIK I was the only man to shop with Jose and the women said to me you try it Guillermo and mlet us know - it was bloody brilliant, I'd take it any day over Serrano ham. The next week they all bought it and frequently Jose would run out.
Anyone who likes ham and with a smoke house should try it. You should see these Spanish guys cutting out the bone from a leg of ham, you have to be skilful and bloody strong.
I've always loved using street markets wherever I have lived, you get to know the vendors and they get to know you. The Saturday street market in Rotterdam was brilliant. Still out of it from Fridaynight/early Saturday morning with the bike cycle to the market. First the antiques, then the porno section followed by fish, then veg and first stop was a loempia with rakes of samba/chilli sauce.
After shopping, a cafe for a couple of beers with a Dutch gin or two and wobble home on the bike,get home make a stickie and on with the Reggae - great way to start the weekend.
In the meantime, you can do it on a smaller scale as I do. Six shelves gives you lots of room and having it all automatic makes for time for other food prep. The other nice thing is that these are low smoke (exhaust) units so your neighbours are not put off. That was a big concern but I am yet to have a complaint. Not like the old way I used to do it here.
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I put the hick in hickoryThat picture on the right is some good ol’ redneck innovation
Those are a bacon blanket over a spatchcocked chicken breast. they were smoked and then finished in the oven IIRC. Here is before they went into the oven.
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Adds a nice hint of smoke to the morning tea. At least that's what I told Mrs. Weldon.
hehe, you always crack me up. TBH, the flash did them no justice. Them white ones aren't white at all. I will try pics again once I get this all figured out.
nezbleu - I like that quote of Desmosthenes and that was nearly 3000 years ago. I worked briefly in pensions and investments.The top pension salesman was a conman. People thought they were buying into a 'single premium pension plan' maximum commission @ 3% but with a regular premium pension plan aka paying in year after year, for a senior consultant the commission was 98% of the first year's premiums. When he got found out he had already left the company I think it cost the company the best part of £800K. Eg. the difference between the UK and the Netherlands is if a Dutchman pays in the same premiums as an Englishman he will end up with a pot 3 x that of the Englishman - the best person to look after your money and assets is YOU. When these white collar criminals get caught they get what amounts to a slap on the wrist an then they fly off to which ever tax haven they have stashed the loot in and live the good life. I remember the top salesman for the company was very shrewd, when he turned up at a prospect's house it was in a little car. On his own time he had a very, very expensive one. At the annual company beanfeast I started talking to him about 'covered warrants' and options trading - he didn't have a clue, he was just a very good salesman. We had some German friends and the woman was a doctor, she thought that because she bought a pension from a woman she would get a good deal. I looked at the policy and told her to get the hell out, she did and she got her premiums back.
I get angry when I see hard working people get ripped off and it happens all over the world, maybe worth starting a thread and members can contribute - there are scams in all countries.
Back on topic - do try smoking and cooking a ham like I said, you will love it.
I get angry when I see hard working people get ripped off and it happens all over the world, maybe worth starting a thread and members can contribute - there are scams in all countries.
Back on topic - do try smoking and cooking a ham like I said, you will love it.
Sounds good Black Stuart but I think a hint as to the prep might help. Any links?
I do my share of both side and back bacon but I have found the hams are not really worth it as they cost the same as the legs or picnic that I would use. I will occasionally re-smoke a commercial ham. Usually with the leg and shoulder cuts I make something like Char Siu.
I do my share of both side and back bacon but I have found the hams are not really worth it as they cost the same as the legs or picnic that I would use. I will occasionally re-smoke a commercial ham. Usually with the leg and shoulder cuts I make something like Char Siu.
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The Gimp, I think you've got something there with the blanching. I see you like/love dogs. We used to live in Spain and they abandon around half a million every year. No need to buy a dog in Spain just take your pick. We brought two abandoned dogs with us when we left Spain. The oldest called Fox died last year he was nearly 17 he knew for months that he was near his end, I could'nt let my friend suffer, nor could I cowardly let some stranger administer the lethal injection, my friend, my responsibility. That was 7 months ago and it still feels like yesterday - you can trust a dog but with humans - be careful.
Did he look anything like this? My 'fox' is 14 and still doing okay. Sorry to hear of your loss but nice that you got 17 memorable years.
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Cal,
we had so many adventures together. We lived behind the Snowy mountains/Sierra Nevada in Andaluz and a couple of kilometres found us in the Badlands/Tierras Malas where most of the spaghetti westerns were made. We almost never encountered other humans, for most of the Spanish the countryside means nothing and sadly they treat the land with contempt, as something to exploit. We once startled 4 Ibex, who thundered away and Fox looked up at me and the look said "they are a bit big for me Stuart".
He was given another name by the Spanish when he was seen to go with 2 bitches in heat in one day - Casanova, he came home absolutely knackered. When we went for breakfast the next day at our favourite bodega all the locals cheered and the owner Jose came round and gave him (in his broken English) 'Spanny ham' Fox nearly took his fingers as well which got another cheer and a lot comments about how tasty dogs found human fingers. So every visit after that would find him with his paws on the bar counter barking for his Spanny ham. I never got to eat all my 'tostado con tomate' either. He was the only dog bar guide dogs that was ever let into a bar in Guadix.
I must say that we found Spanish bars to be much more sociable than French ones and the best are hidden away. No more dogs now, one of the reasons that so many dogs are abandoned in Spain is that they are kept on cortijos/smallholdings and when an old man dies, these dogs are put into a car and onto an autoroute and then kicked out on a slip road or tied to a tree and left to die of thirst and hunger. I will post a few pics of him soon.
we had so many adventures together. We lived behind the Snowy mountains/Sierra Nevada in Andaluz and a couple of kilometres found us in the Badlands/Tierras Malas where most of the spaghetti westerns were made. We almost never encountered other humans, for most of the Spanish the countryside means nothing and sadly they treat the land with contempt, as something to exploit. We once startled 4 Ibex, who thundered away and Fox looked up at me and the look said "they are a bit big for me Stuart".
He was given another name by the Spanish when he was seen to go with 2 bitches in heat in one day - Casanova, he came home absolutely knackered. When we went for breakfast the next day at our favourite bodega all the locals cheered and the owner Jose came round and gave him (in his broken English) 'Spanny ham' Fox nearly took his fingers as well which got another cheer and a lot comments about how tasty dogs found human fingers. So every visit after that would find him with his paws on the bar counter barking for his Spanny ham. I never got to eat all my 'tostado con tomate' either. He was the only dog bar guide dogs that was ever let into a bar in Guadix.
I must say that we found Spanish bars to be much more sociable than French ones and the best are hidden away. No more dogs now, one of the reasons that so many dogs are abandoned in Spain is that they are kept on cortijos/smallholdings and when an old man dies, these dogs are put into a car and onto an autoroute and then kicked out on a slip road or tied to a tree and left to die of thirst and hunger. I will post a few pics of him soon.
I am getting closer with the smoker pucks. After refining the press system, I then worked on the sawdust recipe a little more. I am now waiting for the ones I made last night to dry so I can see if they work properly before making a large batch. In the meantime I did a little match.
To buy costs $60 for 120 pucks.
To make cost 3-4 cents depending on the thickness.
I can make the recipe in about 10 minutes.
I can make approximately 60 pucks per hour.
If they work, they will be worth it.
To buy costs $60 for 120 pucks.
To make cost 3-4 cents depending on the thickness.
I can make the recipe in about 10 minutes.
I can make approximately 60 pucks per hour.
If they work, they will be worth it.
Getting 'paid' to drink beer and listen to music in the man cave and do my own thing instead of the the honey-do list?
Doing it without being interrupted as she knows how much concentration and skill this takes?
Having her blessing for it? Whereby she cooks dinner and does dessert?
Really Bill, age is not improving your sharpness.
We need to talk.
Soon.
Doing it without being interrupted as she knows how much concentration and skill this takes?
Having her blessing for it? Whereby she cooks dinner and does dessert?
Really Bill, age is not improving your sharpness.
We need to talk.
Soon.
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