Chicken noodle soup made on a cold day earlier this week.
This is pork, shrooms, bell pepper and onions quasi-souvlaki style with garlic naan, served with a salad.
its looking so beautiful.
Welcome to the forum.its looking so beautiful.
Salt and pepper to taste and a pinch of thyme a little stock to deglaze the pan. Enjoy!^That is an interesting combination. May have to give that one a try
In Paris I got invited to a couple's place for dinner. She made some kind of roast tied up in twine, cooked "bleu", as in extremo rare. Holy cow, it was nearly inedible. Embarrassing how long I chewed each piece. Gah!Friday I invited a French couple over for lamb ribs and white beans, a traditional French combo. Cooked very rare, the ribs were incredibly tender and delicious. I just polished off the last 2 ribs with a bowl of pumpkin soup for an entree.
In Paris I got invited to a couple's place for dinner. She made some kind of roast tied up in twine, cooked "bleu", as in extremo rare. Holy cow, it was nearly inedible. Embarrassing how long I chewed each piece. Gah!
In Germany I was served raw minced beef as an appetizer at some bars. I thought it was a pile of diced tomatoes at first. It usually had some onions with it, eat on crackers or bread.I wonder what the meat was? I've gotten used to eating meat much rarer in France than I do here, including burgers.
called tiger meat in the midwest. season minced beef with onion and maybe some other herbs. never had it myself. and not sure where the name of tiger meat came from, i am sure there is history behind the meaning.In Germany I was served raw minced beef as an appetizer at some bars. I thought it was a pile of diced tomatoes at first. It usually had some onions with it, eat on crackers or bread.
Yep, steak tartare, popular in much of Europe.In Germany I was served raw minced beef as an appetizer at some bars. I thought it was a pile of diced tomatoes at first. It usually had some onions with it, eat on crackers or bread.
what are you canning? I've got a phat canner that doesn't get much use.Hey Melana!!! Nice to "see" you. Your breads look fantastic.
Not watching the Superbowl so I think I may venture over to Sam's Club while the game is on. I did that one year at Costco and there was NOBODY in the place!
Been busy canning stuff. Fun!
screw the steak which looks amazing. those cookies look awesome.View attachment 841422
Early Valentine’s dinner for hubby! Tomahawk with seasoned roasted and smashed potatoes, broccoli and supermarket naan.
View attachment 841423View attachment 841425View attachment 841426
Chocolate chip and macadamia cookies.
What's everyone's Super Bowl food plans? I'm going to slow roast a boneless pork shoulder for pulled pork sliders. I've got a bag of raw shrimp that I'll do something with, haven't decided what yet. Plenty of beer and wine.
That's a start, I'm sure there will be more.
Anything w green chiles and cheese gets my attention. The most underrated food combo in the world.BBQ ribs, bacon wrapped jalapeno poppers, "christmas roast" green chile queso, chips, etc. All that for sure, not sure what else.
Maybe a hunk of smoked cheese but might be too much considering the queso.
I have some lemon semifreddo and cherry coulis I made yesterday. Thought that might be a good finish but not sure I'll bring it; may not fit the scene. LOL.
And, of course, an assortment of adult beverages.
Beans, pork, beef, gonna do some pork stock next! I love to can and it's so nice to open the pantry and see stuff that you can just open and make something easily with. We had rotini pasta with the canned beef (brisket chunks) and marinara sauce - so good and so easy.what are you canning? I've got a phat canner that doesn't get much use.
Pork fat oxidizes fairly quickly. I think they say six months in freezer is about max for flavor. I thought this was bogus but after using some shoulder after being a year in freezer for sausage it had the strange flavor.No pictures of the pork pot roast. In theory it turned out really well - tender and pull-apart easy. However, this is some of the last of the pork we bought two years ago now from a local farmer and the fat is strongly-flavored. So, the meaty parts tasted OK but the fatty parts were not to KOTC's liking. I ate it fine but I don't mind "gamier" meats. Might try it again sometime if I find a nice thick flat pork shoulder roast at Sam's Club!
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