Mmmm Bratwurst...it's my favorite vegetable !!!............And you said Rhubarb wrapped in bacon ? You have my curiosity sir !?Quote:
Originally Posted by Sailor
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Mmmm Bratwurst...it's my favorite vegetable !!!............And you said Rhubarb wrapped in bacon ? You have my curiosity sir !?Quote:
Originally Posted by Sailor
A simple dinner this evening!
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I'm a simple man,,,,Attachment 238248
Shepherds pie tonight..
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I have often heard that really fresh potatoes taste wonderfully different than what we are otherwise used to. I have not had that before.Quote:
Originally Posted by Sailor
In '68 when I was 13 I worked on my grandmother's oldest sister and husband's farm for the summer (I turned 14 while there). Anyway my aunt would go out and pick fresh peas and dig very small baby red potatoes and make a cream sauce with milk and a butter flour roux. The potatoes were rinsed and gently simmered in their skins in lightly salted water and then drained and the peas went in while the sauce was thickening. The potatoes went in at the last just to coat them in the cream sauce.Quote:
Originally Posted by OCDshaver
They were truly sent from Heaven! :angel:
When you live in Chicago, you don't get farm freshness like that.Quote:
Originally Posted by cudarunner
What!?!?!?!Quote:
Originally Posted by OCDshaver
No Urban Roof Top Farming Going On???? :shrug:
Lol. I don't think you can do that with potatoes.Quote:
Originally Posted by cudarunner
Well yea you could. It's been done with using tires but it could be done with using wooden stackable blocks.Quote:
Originally Posted by OCDshaver
How Many Potato Plants Can Be Planted Per Tire? | Home Guides | SF Gate
The chicken has been brined and is in the smoker. Updates this evening...Attachment 238682
Attachment 238732Just before I removed it from the smoker. I didn't have a chance to snap a pic between carving and the table. It was pretty good though.
How much did you pay him to get in there ??:w .....I had too !Quote:
Originally Posted by Leatherstockiings
Ha. I just noticed the spelling error.
OCD - you've heard right about the potato just out of the ground tasting very different. I was raised in the concrete jungle also - when I first tried a spud that was an hour away from the ground, I couldn't believe it was a potato. 'Delicious.
Leatherstockings - 'looks like you know how to live - w/ that fine grill/smoker. Thx for posting.
I'm not exactly IN the concrete jungle. But I'm looong way from a potato farm.Quote:
Originally Posted by pinklather
Spaghetti aglio e olio. I forgot to take an "after" photo. So you only get the "before."
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Pan oven roasted pork blade steak and brat with Vidalia onions,cumin ,sage,smoked paprika and olive oil.
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We finally have our new kitchen sorted.
Tomahawk steak with Bordelaise sauce shrooms onions and fried potatoes.
Geek
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How can you argue with that?Quote:
Originally Posted by TheGeek
Well there was a fight.Quote:
Originally Posted by OCDshaver
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I won 😁..
Geek
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Went for a 12k run tonight, and after I showered my wife gave me this. 😁
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Geek
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You are a fortunate man Geek.
Indeed. But don't tell the wife 😁Quote:
Originally Posted by lz6
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The centerpiece of tonight's dinner was Spicy Smoke-Roasted Pork Loin. This was actually a pork sirloin that I coated in rub, refrigerated for a day, the roasted. It was smoked for an hour over mesquite chips before being finished off in the oven.
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Quote:
Originally Posted by TheGeek
Poor steak didn't stand a chance,,,,, Attachment 239432
Indeed it did not. My steak is rationed lolQuote:
Originally Posted by Hirlau
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Great meal tonight. A nice quail salad with currants soaked in cognac, poussin blanquette, and cherry clafoutis.
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While I'm not much for greenery as food however the quail looks very good and I would imagine that together it would be wonderful.
With that said, I don't think that John Pinette would approve.
https://www.youtube.com/watch?v=9ooFPktg_VM
Quote:
Originally Posted by cudarunner
Lol. I think you'd enjoy it. I hope we all would. Lol.
OCD......there's words in there ..I never seen before..califitious ???...LOL
All very classic stuff.Quote:
Originally Posted by nessmuck
Cherry Clafoutis Recipe
Making stock today with the windows open that are bringing in some unseasonally crisp air. Chicken stock, wonderful golden chicken stock. When I was in culinary school they used to say that 101 students made the best stock of all. The logic being that as new students they paid particular attention to what they were doing having so little being asked of them. And it does pay to be meticulous about the making of good stock. Too often it is treats as the kitchen garbage can, a waste dump for any rubbish not fit for a dinner plate. I like to select my protein with some thought. It has to be economical and should make use of parts that would otherwise have no use. In my case today mainly chicken backs. Lots of bone and little meat. But chicken meat gives flavor to stock and it has the wonderful quality of clarifying the stock due to its high content of albumin. So I like to throw in a few thighs as well. I also like to remove as much skin and fat as possible. Fat acts like a lid that chokes off a pot of stock as it simmers making evaporation difficult. The less to skim the better.
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I don't throw that fat away. Just like duck fat, albeit less delicious, is great for use in the kitchen. The skin contains a lot of fat but the best fat is found, like a hog, along the back and on the underside of the carcass toward the tail. This is the purest fat that melts like butter.
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Many instructional books will either tell you to throw everything in the pot at once or some will suggest blanching bones first to throw off some of the initial proteins and impurities. I like to do a hybrid method. Blanching is a sacrifice of flavor so I want to avoid that. I put the bones in by themselves with ice cold water and bring to a simmer. This brings the impurities up along with a lot of the fat where I can ensure it gets thoughoughly skimmed. After it simmers for about thirty minutes, it has thrown off most of its scum and is now clarifying.
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While this is happening the mirepoix and seasoning is prepped. I won't use rubbery carrots or brown celery. There is so little happening in a pot of stock that it pays to use the best. A head of garlic, a pinch of sea salt, a bouquet garni, a clove, a a few peppercorns. Now we wait.
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Steaks (bavette) with bernaise sauce for dinner last night. And a really good, mature Chinon.
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Glad to see you left a little 'mooow' to the beef! :tuQuote:
Originally Posted by OCDshaver
When my youngest daughter is here, I have to turn hers into shoe leather :banghead:
I always leave some moo in the steaks. These steaks actually benefit from a little more cooking than I gave them but they were great none the less. Pushing them just a couple more degrees would have made them more tender.Quote:
Originally Posted by cudarunner
If you've never tried one, try a Chuck Eye Steak. It's right next to the first Rib Steaks and I find them very good. Every once in awhile I'll pick one up and make a roasted garlic butter to brush on at the end.Quote:
Originally Posted by OCDshaver
Here's some information and some pics. Sorry some of it is an advertisement for some steak sauce.
https://grillinfools.com/blog/2013/0...uck-eye-steak/
On my way home from work today I happened upon a sale of farm raised duck legs. Bought a few, here is the first quick rendition: Duck leg sous vide for 2,5h at 60C/140f, then deep fried for a minute. Carrot, beetroot, alfalfa and squash on the side.
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Was in the mood for fish. So I baked some salmon. Very simple with salt, pepper, Mrs Dash, and a slice of navel orange.
Before...
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And after...
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Tonights dinner, fillet with shrooms and onions and fondant potatoes. Cooked in the shiny new kitchen.
Geek
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