Another influx of Brussels sprouts. She loves them the way I cook 'em so she takes more than me. There are no longer any complaints about my bedtime gas.
Her on the other hand...
You married guys know what I'm talikn' about
Her on the other hand...
You married guys know what I'm talikn' about
Nanny. Not allowed to play boss in this thread. Nanny will still smack you though if you wander off path here.
Does it help that we sacrificed a lamb (literally head and all to the chagrin of my kids) to the release of the AD712 in this house, I have a pic somewhere of a very young me in a bright red Hawaiian shirt standing over the roasted beast. You would appreciate that.
Bacon (the bits-and-pieces type in particular) bleu cheese, and Brussels sprouts is one of my favorite dishes that my girl makes. Fantastic and really hearty. Even good cold if you throw a handful of currants or raisins, and some sort of nuts like crushed walnuts or pine nuts.
Anybody into recreating older recipes? I've been watching Townsends YouTube channel and have really been interested in colonial/revolutionary era cooking lately. Might try this fried chicken one tomorrow night-
YouTube
Gordon Ramsay? I also just stir-fry them sometimes, the other day I did that with old Brussels sprouts and new asparagus (let the sprouts cook a bit before adding asparagus).
My usual method:
Halve, par cook/steam the sprouts in the nuke, toss in either olive oil or bacon fat and add spices/salt. Oven roast 400 F for fifteen or so minutes right before dinner is served.
Halve, par cook/steam the sprouts in the nuke, toss in either olive oil or bacon fat and add spices/salt. Oven roast 400 F for fifteen or so minutes right before dinner is served.
I do not remember where I read it, and I am fairly certain the page is long gone, but I stumbled over a recipe for Mead from ca 850 AD some years ago. If I remember correctly it was something like:
1 1/2 - 2kg honey
2kg wild apples
8-12 litres of water
whatever spices you have at hand
yeast
very small pinch of salt
Honey: Better be the thick almost solid kind, non-treated.
Wild apples: Wild apples often have a lot more flavor, but probably sour as can be, in a pinch 1 1/2 - 2kgs of Granny Smith apples turned to juice will help you, or the most flavorful kind you have at hand.
Water: Like in all other brewing, must be clean.
Spices: I've tried this with Anis seed (ca 1 table spoon) which was really good, cinnamon and vanilla is a classic combo. Any spice you like will probably do just fine. I would like to try Allspice sometime.
yeast: fresh yeast like for baking is good enough, no need to go fancy.
Salt: just a few grains, less than 1/3 flat tea spoon, just to help the yeast a little.
Not going to go through the brewing process unless someone want's a short description. It's pretty straight forward (lots of cleaning!).
Those all sound good.
I use a little butter in a shallow pan and 'paint' the cut half with Bulgogi sauce to which I added a little pink salt and chili oil. Face down in the pan, medium heat with the lid on for 5 minutes and then off for a final 5. No turning.
I use a little butter in a shallow pan and 'paint' the cut half with Bulgogi sauce to which I added a little pink salt and chili oil. Face down in the pan, medium heat with the lid on for 5 minutes and then off for a final 5. No turning.
My goodness nothing under that apron. 😱 $50-60 for what you're holding there here I won't do that again.
Nope, it is from an old Good Housekeeping cook book I got as a present about 25 years ago.
A lot of the other recipes I use (sauerkraut, pancakes, sauerbraten, cookies etc) are from the cook book my mother used in school in the 40s and early 50s called 'Running of a Traditional and Bourgeois Kitchen' which was old-fashioned in it's first print in the 1930s.
Homemade Sauerkraut, I really like the classic Redcabbage version, with some juice from redcurrants.
Durian i guess ?
For me hard to say if Durian or Jackfruit.
I like both, Durian is my favorite and nearly impossible to get here.
My 1 A fruit is Mangosteene, here 1-2 $ pc, usually no more good or dry, but in Thailand i eat 1kg a day when fresh and season.
Yes Durian, Jackfruit are a mightier beast with a lesser armour. As you know they have a very different flavour and reputation.