What did I cook this weekend.....
- Thread starter Melana
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I'm jealous.
NICE stove!!
But - what - yeast starter? We just yakked with our LHBS dude today and he said the beauty of it was that you didn't NEED to make a starter with this Giga stuff??
But - what - yeast starter? We just yakked with our LHBS dude today and he said the beauty of it was that you didn't NEED to make a starter with this Giga stuff??
I have used this vermont ipa in an ipa no starter and it is a wonderful yeast it produced a tasty ipa. I am only making a starter because I'm making a 10 gallon batch
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mattmmille
Well-Known Member
Tbf, to us stupid euros, all you muricans are all the same too
The stereotype of Americans is that we are all uncouth lowbrows...loud, brash and without class. It's not true about us all, but there's a stereotype for a reason.
I had negative experiences with French people being snobby and treating me like ****, just because I'm an American...and I had not done or said anything negative to warrant being the target of their disdain and mistreatment. This happened in Paris and in a small town just across the German border. I discussed the incidents with some Germans that expressed a respect for the French, because they basically had a national pride; whereas, the Germans all self-identified by region...not by country. They were explaining why they believed that the French are entitled to act like self-righteous jerks.
I do not paint all Europeans with that broad brush. I visited a number of countries and was not treated poorly...in fact, most were very friendly. So, I apologize if anyone was offended. There was a lot to admire in France...a lot of beauty. But the ugliest behaviours I experienced in Europe all happened there, too. We are all affected by our experiences and I was obviously hurt and angered.
Sorry for going off topic, but I felt like I had some explaining to do.
@melana told me to post this here, after seeing it on Facebook. I had forgotten about our cooking thread!
Anyway, Revvy and I were chatting on Facebook about salt and vinegar potato chips (my downfall) and I remembered making salt and vinegar roasted potatoes from an issue of Bon Appetit. I was making a roasted leg of lamb, and so my creation was born.
For the lamb, I used a mortar and pestle and made a rub of fresh rosemary and garlic, along with mustard seed, fennel seed, sweet paprika, bay leaf, black peppercorns and sea salt. I rubbed the lamb, and let it sit at room temperature for an hour, then oven seared it and reduced the heat. In the meantime, I boiled the baby potatoes in a salt and vinegar brine, and then dried and smashed them gently and fried in butter to brown in my hot cast iron skillet. (Recipe was inspiration, here: http://www.bonappetit.com/recipe/crispy-salt-and-vinegar-potatoes).
It was served with homemade chianti, and some stir fried green veggies on the side.
(Pictures not great, taken with my iphone in bad lighting- but the food was sooooooo good!)
Anyway, Revvy and I were chatting on Facebook about salt and vinegar potato chips (my downfall) and I remembered making salt and vinegar roasted potatoes from an issue of Bon Appetit. I was making a roasted leg of lamb, and so my creation was born.
For the lamb, I used a mortar and pestle and made a rub of fresh rosemary and garlic, along with mustard seed, fennel seed, sweet paprika, bay leaf, black peppercorns and sea salt. I rubbed the lamb, and let it sit at room temperature for an hour, then oven seared it and reduced the heat. In the meantime, I boiled the baby potatoes in a salt and vinegar brine, and then dried and smashed them gently and fried in butter to brown in my hot cast iron skillet. (Recipe was inspiration, here: http://www.bonappetit.com/recipe/crispy-salt-and-vinegar-potatoes).
It was served with homemade chianti, and some stir fried green veggies on the side.
(Pictures not great, taken with my iphone in bad lighting- but the food was sooooooo good!)
That does look good. Seems to me I saw chef John on food wishes do the vinegar taters once?
Why am I suddenly starving
I normally don't like leftovers, but that's where I'm heading right now..............
Ooooo Yooper, I want to lick the screen, I love me some lamb and those potatoes look killer good. You can keep the other veggies though.
gratus fermentatio
Well-Known Member
Yesterday I made pork & mushrooms in black bean/garlic sauce with stir-fried veggies & my version of miso soup with shirataki noodles & sh!take mushrooms & slivered celery. Sorry about the poor quality of these pics, had to use my phone as my camera battery died & my spare wasn't charged.
Regards, GF.
Regards, GF.
Don't worry about it, it still looks like it was awesome.
One of my favorites, if I hadn't had a frittata going I might have changed course
Potato, peppers, onion and fontina frittata,
Attachments
Snow. Crazy. Still warm down here (wife's sunbathing at the moment). I miss the change of seasons, but not the snow. We are getting down into 50's later this week, so I've got the wood cut and ready for the ironic fireplace event midweek.
3 racks of babybacks on the smoker for tonight. Nom nom.
I bought a stuffed partridge from Aldi and cooked that. It was actually fairly good, I realised their instructions were for cremating it so reduced the cooking time by 20mins, had it with boulangere potatoes, carrots, parsnips and brussel sprouts. It fed three and I have enough for a couple of nice sammiches tomorrow at work.
CreamyGoodness
Well-Known Member
Hmmm I always thought of a partridge as a rather small bird. Off to wikipedia I go!
CreamyGoodness
Well-Known Member
My butternut squash soup. What could be more fall than that?
https://www.homebrewtalk.com/f56/butternut-squash-soup-446350/
https://www.homebrewtalk.com/f56/butternut-squash-soup-446350/
Calzones, not my prettiest but delicious.
Sourdough, Pork, oyster mushrooms, last eggplant from the garden, onions, peppers, used up all the little pieces of hard cheeses I had plus mozz and fontina, a side of homemade marinara= happiness
Sourdough, Pork, oyster mushrooms, last eggplant from the garden, onions, peppers, used up all the little pieces of hard cheeses I had plus mozz and fontina, a side of homemade marinara= happiness
It is really small, but aldi stuff it with about twice its weight so you get a reasonable meal out of it
if it was just the single bird then it might do two people with no leftovers
gratus fermentatio
Well-Known Member
I had no idea that partridge was available in stores. I've shot & eaten a few, but never saw them in a store.
@ Creamy: Hey Creamy, ever tried coconut milk instead of cream in your butternut squash soup? It's pretty tasty.
Regards, GF.
LakesideBrewing
Well-Known Member
It was a great weekend for some Pork Ramen.
CreamyGoodness
Well-Known Member
I havent, but what a great idea. I will have to try that sometime.
Baking season is here! Made a batch of pumpkin mudslide cupcakes for a potluck and had enough batter left for a small cake. Giving that to the neighbor since she is watching the cats next week while we're gone for Thanksgiving.
Sample tasted great.
Sample tasted great.
CreamyGoodness
Well-Known Member
So the other day was fridge cleanup day.
The wife has been doing the shopping so I had to survey the options. I had a plastic basket of red organic cherry tomatoes that were about to get soft, and a plastic basket that had another day or two before they got there full of the yellow, purple, green and orange cherry tomatoes that cost a skillion dollars but taste great and different from each other .
Is it unethical to put tomatoes in a babyfood blender if it isnt for the baby? Thats fine right?
The red ones I pureed with some garlic cloves also pureed fine, and then sliced in quarters the multi-color tomatoes and popped it all into a bowl. I added "italian seasoning" (probably about a quarter to a half teaspoon) and a healthy pour of olive oil (Im guessing a quarter cup or maybe a little less?) and let it hang out in the fridge overnight. I thought I was going to eat this like a little cold soup, but something told me to put it in a pan and cook it down. I got it thick, and then put it over some fresh pasta.
Really good for a change!
The wife has been doing the shopping so I had to survey the options. I had a plastic basket of red organic cherry tomatoes that were about to get soft, and a plastic basket that had another day or two before they got there full of the yellow, purple, green and orange cherry tomatoes that cost a skillion dollars but taste great and different from each other .
Is it unethical to put tomatoes in a babyfood blender if it isnt for the baby? Thats fine right?
The red ones I pureed with some garlic cloves also pureed fine, and then sliced in quarters the multi-color tomatoes and popped it all into a bowl. I added "italian seasoning" (probably about a quarter to a half teaspoon) and a healthy pour of olive oil (Im guessing a quarter cup or maybe a little less?) and let it hang out in the fridge overnight. I thought I was going to eat this like a little cold soup, but something told me to put it in a pan and cook it down. I got it thick, and then put it over some fresh pasta.
Really good for a change!
Yum. And I am sure CreamyJr didnt mind much. So long as you let him choose your next beer.
I also went the pasta route and made up a batch of not authentic at all meatballs. Heavy on the garlic.
gratus fermentatio
Well-Known Member
I found a pkg of chicken hearts at the store, I love heart! Sauteed those in a bit of olive oil with a pinch of sweet basil & a light dusting of thyme, some minced celery & a wee bit of fresh ground black pepper. Made a gravy & simmered the hearts with some cashews till it got thick. Served over herbed jasmine rice with rosemary, bay leaf & a bit of chicken bullion.
Sides were green beans with a couple pinches of tarragon & a dash of black pepper, stir-fried quickly; and butternut squash with a dash of black pepper, a pat of butter & a pinch of sweet basil. Thinly sliced scallions over all. A tasty twist on chicken & rice.
Sides were green beans with a couple pinches of tarragon & a dash of black pepper, stir-fried quickly; and butternut squash with a dash of black pepper, a pat of butter & a pinch of sweet basil. Thinly sliced scallions over all. A tasty twist on chicken & rice.
Reminds me of when mom used to make sliced beef heart in gravy over home-made noodles. A pan of biscuits & oh yeah!
mattmmille
Well-Known Member
Mmm...heart. I get a nice, big turkey heart next week!
Try slicing it & cooking in beef broth. The season & make it into gravy. Home made noodles are pretty east to make.
gratus fermentatio
Well-Known Member
It's nearly impossible to find beef heart these days. Used to be fairly common, so much so that I used to eat beef heart every other week or so. Dark, tasty, chewy goodness!
Regards, GF.
I started ordering beef in bulk from the rancher, and oftentimes they sell organs and other less-desired cuts as well. Check out eat wild to find a rancher near you, or ask your local crossfit buddy who they buy their "clean meat" from. A good butcher can also order them for you.
mattmmille
Well-Known Member
If you have a good Asian grocery store in your area, that might be a good resource...especially if they have an in-house butcher.
gratus fermentatio
Well-Known Member
Unfortunately, the nearest Asian grocery store is a 4 hr drive round trip. I'll ask a couple of butchers & see if they can get some for me.
Regards, GF.
gratus fermentatio
Well-Known Member
It's been a while, been eating the same old food lately.
Something new tonight, Mexican shredded venison with grilled onions, green peppers and jalapeños.
Toppings: guacamole, re fried beans, cheese and salsa.
Dan6310
View attachment ImageUploadedByHome Brew1416525898.285614.jpg
Something new tonight, Mexican shredded venison with grilled onions, green peppers and jalapeños.
Toppings: guacamole, re fried beans, cheese and salsa.
Dan6310
View attachment ImageUploadedByHome Brew1416525898.285614.jpg
