applescrap
Be the ball!
That looks nice @TwistedGray! Figs and havarti sound great.
I think the only raw meat I've bought from Costco is salmon as their prices are always 2-3 times my grocery store prices. If I'm going to pay premium, I prefer the butcher shop.Just about all Costco meat has gone to crap in the last 10 years.
I think the only raw meat I've bought from Costco is salmon as their prices are always 2-3 times my grocery store prices. If I'm going to pay premium, I prefer the butcher shop.
Do they get grilled after the beer onion bath or just as is? I love the beer bath.View attachment 647539
First 20 brats simmered in beer and onions for the last O-fest this weekend.
Oh yes, they go on the grill and get some color before serving. Simmering in beer tenderizes the brat as well as adding flavor.Do they get grilled after the beer onion bath or just as is? I love the beer bath.
Sounds great!! Sorry I missed it.So yesterday was Oktoberfest at my yard. Served brats, beer brined chicken, pork loin, potato pancakes with homemade apple sauce, and there was Home fermented sauerkraut. Homemade spatzle brought by a friend. Guests brought several desserts and I baked an easy peasy Black Forest dump cake. Didn’t get food pictures yesterday, but as I have the leftovers you’ll see how it was.
Looks like an official sushi knife
That all looks sooo good!That's just incredible! Absolutely awesome!
For this one i used 1 cup of heavy cream but thats added to 32oz of chicken stock and 2 cups of water also. Thats not all that bad considering how much stock and water is used. My sausage was extremely lean.
1 Lg Russet pealed and diced...these will break down for the starch in your soup so you want them pealed
1 Lg Yukon Gold or red diced...i like the skins on these
1 Med onion chopped
1 Tbs minced garlic
1-1.5lb of Italian sausage
About 2-3 cups of kale torn into bite sized pieces (stems removed)
32oz of chicken stock
2 Cups of water
1 Cup of heavy whipping cream
1 Tsp Better Than Bullion (optional)
1 Tsp MSG (optional)
Salt and pepper to taste
1/4-1/2 Tsp crushed red pepper (optional)
About 2 Tbs of bacon crumbles...added near the end or as a garnish.
A little olive oil and pork fat drippings to saute the onions. I used about 1 TBS of each. Saute the onions until clear then add the pepper, red pepper flakes and garlic. Add precooked and drained sausage. Cook a couple more minutes.
Add the chicken stock and water. Bring it to a boil. Add the diced russets. Once it returns to a light boil wait about 10-15min before adding the yukons and reduce heat to a good simmer. Stir the russets while cooking to help them break down a little bit too.
When the yukons are about done add the heavy cream and the kale. Careful not to get the cream too hot.
Garnish with bacon bits and freshly grated Parmigiano-Reggiano...NOT that junk in a tube.
Lasagna. Sauces from earlier in the week made from fresh ground sirloin, tritip and pork country ribs.
Filling was simple layers of meat sauce, seasoned ricotta and mozzarella.View attachment 649167
That depends, are you ok with fresh chanterelles sauteed with garlic in olive oil? Thats the Secret ingredient of my lasagna this time of year.Wanna move in?
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