I will of course forgive you my friend, English is not your first language.
Earring is what you hang on the side of your head.
A little back in the thread you will find:
My spelling might have indicated what you see here.
I am wondering if you have had this recently or ever?
I make it a few ways and always welcome the time we may enjoy it together.
Earring is what you hang on the side of your head.
A little back in the thread you will find:
My spelling might have indicated what you see here.
I am wondering if you have had this recently or ever?
I make it a few ways and always welcome the time we may enjoy it together.
Attachments
I will be improving my earing for at least the next two nights.
Both it the strip style and the head cheese style.
Both it the strip style and the head cheese style.
There must be a joke in that last post.
20 bucks for the best one in the next 24 hours.
Starting now...
20 bucks for the best one in the next 24 hours.
Starting now...
Tomato Chutney:
I have rarely stuck to any recipe, I always think about a standard recipe and then change to suit my/our personal taste. Changes will be in brackets.
500g red onions - finely sliced
1Kg tomatoes - chopped ( always remove the core and pips so 1Kg after doing this)
4 or as many garlic coves as you like - (I use 6 large)
4cm of ginger pealed and chopped or sliced - if you like more, add more.
150g brown sugar - (I use 50g and then use 3 Tsp or 3 big dollops of liquid honey)
5 cardoman pods ( I use 10-12)
1/2 Tsp paprika (I use 1Tsp)
150ml red wine vinegar ( I use 75ml)
And here is the magic ingredient that transforms an otherwise boring chutney - Mushroom Soy Sauce. It makes an incredible difference in taste as well as adding a deeper colour. Once we discovered this soy sauce at a small Asian s/market in Albi we never use any other type of spy sauce. Use as much as you personally like after tasting.
Conventional thinking says - reduce the liquid on a low heat for as long as it takes (bllcks - when you have all the ingredients in the pan and the tomatoes have started to produce liquid that's the time to introduce some flour. If you use too much, easy just add some water. Even on low heat you lose taste if it's cooking for too long.
A good chutney should be reasonably thick. If you have access to a commercial chutney then aim for this kind of consistency.
This chutney is great with a salad, in sandwiches of cheese, cold beef or corned beef and of course with curry.
I have to make two versions - one for my wife who cannot take any kind of piquant flavour and one for me with lots of chilli - again to taste. I get through my spicy chutney very quickly because I use it with so many dishes. The last batch I made with semi dried chillis - it is bloody hot - I forgot to remember that semi dried or dried chillis have greater intense heat due to the drying.
If anyone wants a few seeds of the Antilles chillis I use, it's my favourite of all chillis I have tried over the years I will send a few in a letter. 2 plants, they can grow to around a 1m should be more than enough for a family. You will then have enough seeds to share with loads of people. Some of the chillis were over 3"/8cm.
I have rarely stuck to any recipe, I always think about a standard recipe and then change to suit my/our personal taste. Changes will be in brackets.
500g red onions - finely sliced
1Kg tomatoes - chopped ( always remove the core and pips so 1Kg after doing this)
4 or as many garlic coves as you like - (I use 6 large)
4cm of ginger pealed and chopped or sliced - if you like more, add more.
150g brown sugar - (I use 50g and then use 3 Tsp or 3 big dollops of liquid honey)
5 cardoman pods ( I use 10-12)
1/2 Tsp paprika (I use 1Tsp)
150ml red wine vinegar ( I use 75ml)
And here is the magic ingredient that transforms an otherwise boring chutney - Mushroom Soy Sauce. It makes an incredible difference in taste as well as adding a deeper colour. Once we discovered this soy sauce at a small Asian s/market in Albi we never use any other type of spy sauce. Use as much as you personally like after tasting.
Conventional thinking says - reduce the liquid on a low heat for as long as it takes (bllcks - when you have all the ingredients in the pan and the tomatoes have started to produce liquid that's the time to introduce some flour. If you use too much, easy just add some water. Even on low heat you lose taste if it's cooking for too long.
A good chutney should be reasonably thick. If you have access to a commercial chutney then aim for this kind of consistency.
This chutney is great with a salad, in sandwiches of cheese, cold beef or corned beef and of course with curry.
I have to make two versions - one for my wife who cannot take any kind of piquant flavour and one for me with lots of chilli - again to taste. I get through my spicy chutney very quickly because I use it with so many dishes. The last batch I made with semi dried chillis - it is bloody hot - I forgot to remember that semi dried or dried chillis have greater intense heat due to the drying.
If anyone wants a few seeds of the Antilles chillis I use, it's my favourite of all chillis I have tried over the years I will send a few in a letter. 2 plants, they can grow to around a 1m should be more than enough for a family. You will then have enough seeds to share with loads of people. Some of the chillis were over 3"/8cm.
Can't think of a joke, but impressed that you are eating every part of the pig except the oink
With the discussion on knives I realised I had no idea of the provenance of my knives. Turns out I have some of sheffield steel, Some of french steel and one chinese knife (which I was given). I also had never noticed that the alloy is printed on the side.
On the sharpening side whilst I understand Cal's view on time spent sharpening by hand is time wasted I do rather enjoy the relaxing, almost cathartic process of sharpening. It's like the difference between listening to music on vinyl vs a digital source. One is quicker, easier and possibly to a higher standard, but the other is far more pleasurable. You've earned that blood from forgetting you've just sharpened a knife 😀
On the sharpening side whilst I understand Cal's view on time spent sharpening by hand is time wasted I do rather enjoy the relaxing, almost cathartic process of sharpening. It's like the difference between listening to music on vinyl vs a digital source. One is quicker, easier and possibly to a higher standard, but the other is far more pleasurable. You've earned that blood from forgetting you've just sharpened a knife 😀
Sharpening knives is like the warm up before the event. I am not patient so I want that part over and done with.
Bring on the main event I say.
Bring on the main event I say.
Cal,
You know I follow this thread to bask in your brilliance!
(Humor contest entry!). (( Err
Please put down those knives you were sharpening!!!))
You know I follow this thread to bask in your brilliance!
(Humor contest entry!). (( Err
Please put down those knives you were sharpening!!!))
I made a Jalapeno casserole a couple of days ago. I named it "Hold my beer and watch this"
I mixed one can of crushed tomatoes with one can of V-8 juice. I put enough to cover a casserole dish and then layered in Jalapenos which had been split lengthwise, devained, and had the stems removed. I sprinkled raw ground beef, then brown rice which was partially cooked and drained, and finally a layer of Mexi-cheese. I did two layers to fill the dish. Bake at 300F for 1 hr. turned out yummy.
I mixed one can of crushed tomatoes with one can of V-8 juice. I put enough to cover a casserole dish and then layered in Jalapenos which had been split lengthwise, devained, and had the stems removed. I sprinkled raw ground beef, then brown rice which was partially cooked and drained, and finally a layer of Mexi-cheese. I did two layers to fill the dish. Bake at 300F for 1 hr. turned out yummy.
Attachments
Knife sharpening now out of the way, it's time to play with my meat.
Brisket, brisket trimmings, heart and kidney that will be ground into hamburger.
Brisket will be turned into corned beef.
Remainder of the brisket to be used for Bun bo hue.
Corned beef marinade:
Water
Demerara sugar
Salt
Pickling spice
Coffee
Garlic
Cardamom
Chilies
Fennel
Cloves
Bl pepper
PP#1
It will rest in the fridge for 10 days.
Brisket, brisket trimmings, heart and kidney that will be ground into hamburger.
Brisket will be turned into corned beef.
Remainder of the brisket to be used for Bun bo hue.
Corned beef marinade:
Water
Demerara sugar
Salt
Pickling spice
Coffee
Garlic
Cardamom
Chilies
Fennel
Cloves
Bl pepper
PP#1
It will rest in the fridge for 10 days.
Attachments
