I guess it's a matter of preference. I like them a little on the rustic side texture-wise. I like the roasted ingredients on the brighter, less roasted side. Too dark and things get bitter fast. Don't walk away to pour yourself a drink while you're doing that....from experience.
Look forward to your results. That sauce should be good with rabbit as well as chicken.
What else is new. Today was a good day, I dropped my dog off at a new vet and noticed there was this "Gourmet Food and Wine" store next door. Entering I was pleasantly surprised, I happened into the main source for our Polish/Russian community, carp and sturgeon at the fish counter several varieties of boletus mushrooms and most importantly makowiec.
Heinen's in CLE carries ground poppyseeds. One of these days i will get pulled over on I-80 by the DEA.
My uncle who was a Major in the US Army Medical Corps in Korea brought back papaver seeds! Cleveland narc visited him in his garden when he was about 90 years old. Uncle told the kid to feck off.
I was busted by the wife immediately after saying I found this great Polish market, "OK not the poppy seed cake".
My try at Hasselbacken potatoes:
I didn't have any chives on hand so used some green onion and parsley.
Bacon! Why didn't I think of that?!!
Your pics are on tin foil, did you wrap them before cooking?
Your pics are on tin foil, did you wrap them before cooking?
I'm more utilitarian with my taters
We are coming onto "toaster oven" season....
I take a russet, scrub it off and cut out the bad spots and cut it into 1cm slices
lightly oil, toss in a little salt and pepper and toast right on the rack in the toaster oven until desired doneness - bachelor paradise 😉
We are coming onto "toaster oven" season....
I take a russet, scrub it off and cut out the bad spots and cut it into 1cm slices
lightly oil, toss in a little salt and pepper and toast right on the rack in the toaster oven until desired doneness - bachelor paradise 😉
I made 'boats' They were open on the top
Yes, head cheese. The local market had them on for $5 a piece so what the heck. 🙂
Speaking of beef stew, Mom and I (yay for temporarily living at home! 😀) made an insanely good one on Saturday for dinner, which we brought over to my brother's house. Magic ingredient? Prime rib bones (smoked no less) from Christmas -- pressure cooked with tomatoes, wine, and mirepoix to make the foundation of the rest of the meal. The remaining meat and vegetables were separately cooked and incorporated at the last moment to avoid sogginess. Served with a hank of sourdough.
Scott, give this and its part 2 a read. The 255 ºF you hit at 1 ATM (assuming STP outside the pressure cooker) is able to dissolve a lot more out of the bones. Never dissolved bones entirely, though! My bones from stock usually do come out crumbly after an hour (and the stock very gelatinous and rich in flavor), but I didn't push the beef rib bones that hard on Saturday. The fact that my pressure cooker releases very little steam also means the extracted flavors remain captured in the food.
It's definitely a tool with some specific purposes, but given the amount of thick vegetable soups and pasta sauces I make, it's been a boon for my cooking.
Pressure-Cooked Stocks: We Got Schooled.
and part 2
http://www.cookingissues.com/index.html?p=3243.html
It's definitely a tool with some specific purposes, but given the amount of thick vegetable soups and pasta sauces I make, it's been a boon for my cooking.
Pressure-Cooked Stocks: We Got Schooled.
and part 2
http://www.cookingissues.com/index.html?p=3243.html
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