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

Here's another item that I came across yesterday. If you have a Cuisinart food processor (many of us do) you may have a recall to get a new blade. Mine was damn near 20 years old and I have a new blade coming.

22 Models of Cuisinart Food Processors Recalled After Reports of Blade Breaking Off - ABC News

Too tired to cook so,it's light supper tonight.

Fresh from the Russian Market ! Polish kielbasa,Finnish Havarti cheese,Russian sauerkraut and Russian Borodynsky black Rye w/butter.A pot of peach passion fruit black tea rounds it out.Relaxing........

Cleaning out the fridge.
A mozzarella-cheese omelette, topped with chuck-wagon beans.
The fridge is now pretty baer. Off to the grocery store.
Happy Friday y'all!

Originally Posted by Lolita1x2

Cleaning out the fridge.
A mozzarella-cheese omelette, topped with chuck-wagon beans.
The fridge is now pretty baer. Off to the grocery store.
Happy Friday y'all!

Mmmmmm................farty !

The kielbasa and sauerkraut look delicious, love that combination.

Russian sauerkraut is awesome. Not as sour as German and much crunchier but just the right tang to it.The carrot rounds it out well adding a bit of sweetness too it but nothing overpowering. And I can never leave that market it seems without a ring of Kielbasa packed in. The sausage and kraut in the pic are eaten cold not hot.

Originally Posted by Nightblade

Mmmmmm................farty !

I prefer the term..."musical"

Originally Posted by Nightblade

Russian sauerkraut is awesome. Not as sour as German and much crunchier but just the right tang to it.The carrot rounds it out well adding a bit of sweetness too it but nothing overpowering. And I can never leave that market it seems without a ring of Kielbasa packed in. The sausage and kraut in the pic are eaten cold not hot.

We have quite a lot of Italian families in the valley and many years ago I was helping an elderly lady in my produce department. She said she was making a red sauce for spaghetti that night and needed some nice sweet carrots for the sauce. I inquired 'carrots in a red sauce?" She explained that she was a very young girl she was taught to use just a bit of sugar in the sauce but back during WWII sugar was rationed so the Italians started using the sweetness of the carrot for the sauce.

I Always use some finely grated carrot in my red sauce. I also add it to the water when I start making a beef pot roast. By the time the roast is cooked the carrot has disintegrated and adds a nice color and mild sweetness to the gravy.

Originally Posted by cudarunner

We have quite a lot of Italian families in the valley and many years ago I was helping an elderly lady in my produce department. She said she was making a red sauce for spaghetti that night and needed some nice sweet carrots for the sauce. I inquired 'carrots in a red sauce?" She explained that she was a very young girl she was taught to use just a bit of sugar in the sauce but back during WWII sugar was rationed so the Italians started using the sweetness of the carrot for the sauce.

I Always use some finely grated carrot in my red sauce. I also add it to the water when I start making a beef pot roast. By the time the roast is cooked the carrot has disintegrated and adds a nice color and mild sweetness to the gravy.

I too add finely grated carrots! Especially when I make my Bolognese sauce.
Grating carrots is part of the fun prep for it. In fact, if I am feeling very ambitious, I will also grate the onions, but it's not for the faint of heart.

Originally Posted by Lolita1x2

I too add finely grated carrots! Especially when I make my Bolognese sauce.
Grating carrots is part of the fun prep for it. In fact, if I am feeling very ambitious, I will also grate the onions, but it's not for the faint of heart.

I am more of a hammer type of guy, in culinary terms the closest I can think of is tenderize.

That should work also but you would have to think of the excess you would have to clean off of the walls.......