Thread: just wanted to share tonight's dinner with you guys..

I have no pictures.

However, I've been with my wife for 5 years, we just realise she's never cooked me a special dinner.

So tonight she made mussels in a creamy bacon save, and awesome pulled pork.

She did good.

Savory Oats: A savory porridge of Steel cut Oats,Miripoix(celery,onion,carrot diced),Ground Chicken,Chicken stock,smoked Paprika,Sage with a touch of Half n Half. Gooooood Stuff for a light supper .

I was up late last night cookin up provisions for the week in the cast Iron dutch oven. Two kinds of Chicken....the one in the plastic tub was sage and smoked paprika and the ones on the platter were Rogan Josh curry Mmmmm !! All cooked in peanut oil...great flavor as it was quality oil.

Last night's dinner.
Stew, with chicken thighs, potatoes, and assorted veggies in a crock pot. Sourdough bread on the side.
Deeeeeelicious!



Nom nom

Looks fallin off the bone good man!

Oh yes! It was heavenly.

Tonight's dinner. Paprika pork, to which I added a bit of chorizo that happened to be in the fridge. Served on some egg noodles tossed in soy sauce.

Geek

Due to a Domestic 'OOPS' my chest freezer was without power for 'I'm guessing' two days. All of the meats and other items were fine (frozen hard) however at the top was a bag of commercially purchased blue berries. And they were defrosted (thermometer read 36 degs) Before the Opps I could bring them out and pour out how many individual berries I needed.

Well I got the power reconnected and everything was refrozen solid! However-- Now I had a Big Blue Iceburg!

I could have tossed it but part of my lineage is Scot and I was damned if I was going to toss it without a fight!

I found some ideas online and decided to have a go with making a spread and not using the commercial pectin.

I fully defrosted the Iceberg in the refrigerator.

I had just shy of 4 cups of thawed berries and juice so I ran it through my food processor in batches.

I then added 3 batches of 2/3'ds cups of white sugar (don't ask me why)

I also added 3/4th tsp of ground cinnamon and a TBS of fresh lemon juice for the entire batch.

The mixture was brought to a boil and reduced by at least 2/3rd.

A tip online was once you thought that the mixture was gelled enough was to have a cold plate and drop a bit of the mixture on the plate and wait for 20-30 seconds then draw your finger through while holding the plate vertical and when the mixture wouldn't run it was done.

I've made compote many times and this made sense! Once the mixture wouldn't run after the finger test I was ready to 'can'. A 'taste test' after running the finger through told me that as far as flavor wise goes, it was a keeper. But there's more involved.

Well the jars and all were sterilized and the mixture placed in them and I had a pint and almost a pint of 'something'.

I used a hot water bath and boiled the two jars for 15 minutes then carefully removed them and placed them on terrycloth towel to cool. About 10 minutes later the jar that wasn't quite filled gave off a 'tink' and another 10 minutes later the other did likewise. So they should be sealed.

They need to sit unmolested for 24 hours and then I'll see what I have. I'll be using the partially filled one first.

I figure it's either going to be Jamlly or it's going to be Jellam I don't' which it is yet.

Stay Tuned Toast Results to Follow Tomorrow

17 inch 3 lb Brookie.....oh so good !!!

Mail call! Not tonight's dinner but that will be soon. D'Artagnan had a sale with free shipping. Bayonne ham, duck rillets, poussin, and quite a few quail.