Ohhhh I like it it's noodley !! Awesome !!
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Well my good buddy tcrideshd turned me onto something that I'd never heard of and that's a Bacon Bomb!
Here's the bacon part/yea I need to work on learning the weaving.
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I apologize for not having step by step pics. However I ground the pork myself (about 2.5 Lbs) then made a 1" thick rectangular loaf and sprinkled it with my homemade pork rub. I then roasted a red bell pepper and sliced it then grilled some onion and sauteed some crimini mushrooms. Once all was cooled they were spread over the seasoned loaf.I then spread some homemade BBQ sauce on the veggies.
The loaf was then gently rolled over the filling (easier said than done at least for the first attempt)
I'd forgotten to sprinkle more of the pork rub on the outside of the loaf before I rolled it onto the bacon weave so I just sprinkled the outside of the bacon.
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The loaf was then placed in a 225 deg oven and after a 1/2 hour I started putting BBQ sauce on the outside.
After a few hours here's what it looked like:
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Well I said it was multi cultural and it is. I recently purchased 'Around My French Table' by Dorie Greenspan and amongest all of the fancy and unheard of recipes was this very simple recipe for 'Corn Pancakes' and all they are is a can of drained whole kernel corn a couple of eggs, some flour and salt then pureed in a food processor and fried in oil.
We just put some butter on them but I can envision many different toppings.
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The rest was green beans cooked with onions and tomato with some marjoram and some garlic bread.
Here's my plate!
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And man cannot live by meals alone he must have dessert and it's part of the Multi Cultural Meal.
Babka;
It's of Jewish fixings and it's a 'bread' with chocolate and nuts spread on it then it's rolled up, split in half lengthwise then braided and baked in a loaf pan. Again not as easy as it seemed. And I need to figure out the chocolate spread better.
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Again I apologize for no pictures as I forgot to take pictures of the loaf after it was sliced and topped with yet another addition to the Multi Cultural Meal (Birds Custard)
OK, As best as I can figure here's the breakdown:
American:
Bacon Bomb
Green Beans
French:
Corn Pancakes
Americanized Garlic Bread
Jewish:
Babka
English:
Birds Custard
OH! I forgot the Most Multi Cultural Part!!
English/Irish/Welsh/Scot/and German!
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Looking good Roy! As with potato pankakes they go good with a good jam , like blackberry.
Tc
Thanks Tc!
I've made corn pancakes by thinning down cornbread batter but these are quite different (very moist). With that said I'm thinking about using corn meal instead of flour or perhaps 50/50 cornmeal and flour the next time. Kind of a more 'American Touch' :shrug:
The author said the the chef who she'd gotten the recipe had originally served them as an hors d'oeuvre with creme fraiche and caviar on them :hmmm: :shrug:
With that said the jam should fit right in with the way I originally fixed the corn pancakes. :tu
Roy, that looks awesome!
I just showed the Bacon Bomb to my wife.
I have a feeling I know what I am making next!
Mmmmm Borcht w/ Kielbasa ! Borcht gets a bad rap.If made with love,it's awesome stuff.This was my own concoction and all organic.Even the Kielbasa was additive free and good. This one uses saurkraut and beets of course and fire roasted tomatoes and a little smoked paprika ! :)
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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 .
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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.
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Last night's dinner.
Stew, with chicken thighs, potatoes, and assorted veggies in a crock pot. Sourdough bread on the side.
Deeeeeelicious!
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Nom nom
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Looks fallin off the bone good man!:)
Oh yes! It was heavenly.
:angel:
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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! :banghead:
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. :shrug:
Stay Tuned Toast Results to Follow Tomorrow
17 inch 3 lb Brookie.....oh so good !!!http://i1327.photobucket.com/albums/...psqt34w4x2.jpg
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.
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Beef and black bean over rice tonight. Sorry forgot about taking the photo before I ate it.
Mick
Nah. It takes too long doing TV dinners for five in the microwave. Much easier to use a pan or two (sauce and fry) and bottled sauce that has been modified for higher taste and quality with the addition of further ingredients. :)
Nothing can make a TV dinner taste like it's fit for human consumption anyway, which is why I'm the only one who can eat them in my little clan. I'm the least human like out of all of us. :D
Mick
Here is a little something for my postprandial treat this weekend. A nice alternative to Cognac.
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It is smooth. It's really quite beautiful. It's loaded with dried fruit and caramel scents with a touch of what seems like.....autumn leaves. The flavor has a brightness to it, leather, nuts (like Spanish sherry), raisin. Complex and a good value. Not cheap, no. But a good value considering what this would cost if it were from France.
Some people get it. Some people don't. You might think you don't but not have benefitted from tasting things side by side. If you were to have the benefit of four glasses of different quality product in front of you, you would probably see the difference even if you found it difficult to pull the flavors out individually.
I understand that trying to convey ones thoughts in writing to describe taste/smell/touch or sound is hard.
In your original post you mentioned Autumn Leaves. Are those Oak,Maple ,Elm, etc.?
If I come to your restaurant I am not going to have a bowl of raisins to compare it to.
To each dish it's own review and I will tell you I like it or not.
Ooops that gets into my personal opinion>:hmmm:
A bad one for me is my preconceived notion about Chick Peas'
Long story short I have found that some Hummus is pretty good.
[QUOTE=OCDshaver;1610022]Some people get it. Some people don't. You might think you don't but not have benefitted from tasting things side by side. If you were to have the benefit of four glasses of different quality product in front of you, you would probably see the difference even if you found it difficult to pull the flavors out individually.[/QUOTE
It's like having a Rainbow trout....and the next day ,having a Brook trout....all is good. BUT.....put them side by side in a taste test....and the Brookie wins hands down...what a diff.
I brought the grill out for the first time this year. My neighbors are one chicken less.:shrug:
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Went for a walk in a woodland park today and worked up an appetite and took some photos, then came home to.
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Which turned into.
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Which was cooked through like this.
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There are leftovers, which will become stovies.
Geek