mattmmille
Well-Known Member
Dude...there's got to be some jelly hangin ' around and willing to help out!
What did I cook this weekend.....
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Dude...there's got to be some jelly hangin ' around and willing to help out!
paulthenurse
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Biscuits and gravy for dinner? Oh damn. If I think about that for another moment I'm going to feel myself slip over the edge of a VERY steep slope with six inches of crisco schmeered on the bottom of my feet.
Nope. Too late. I'm screwed.
Sorry Darling. I know you made reservation for tonight but I got an urge...
Nope. Too late. I'm screwed.
Sorry Darling. I know you made reservation for tonight but I got an urge...
or at the very least some butter.
Airplanedoc
Well-Known Member
Sorry folks the last half a biscuit is gone as well. I found some honey.
I didn't cook it, but my dad brought up a pork pie from Leicestershire today which I destroyed in quick fashion. I don't know quite how they make them better than anywhere else, but they do - from the hot water pastry, to the pork itself and the jelly, all are better than any pretenders I have had. World class pie work if I do say so myself
And what is with the generalisation of the French earlier in the thread? It's like saying people from dorset are the same as people from yorkshire or orkney or sussex or the borders or norfolk or the western isles etc. All so different
And what is with the generalisation of the French earlier in the thread? It's like saying people from dorset are the same as people from yorkshire or orkney or sussex or the borders or norfolk or the western isles etc. All so different
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LOL you guys!!
Just pulled this bit of lovely from my Oster smoker roaster oven - done with applewood chips to 175*, ran the smoker at 225*.
It's a bone-in pork picnic roast. Took just under 4 hours total. Will cool a bit then slice some off to add to the Cubano sandwiches we're gonna have for dinner!
Just pulled this bit of lovely from my Oster smoker roaster oven - done with applewood chips to 175*, ran the smoker at 225*.
It's a bone-in pork picnic roast. Took just under 4 hours total. Will cool a bit then slice some off to add to the Cubano sandwiches we're gonna have for dinner!
Can you hurry? I'm hungry! LOL!
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 sh!t, 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,
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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.
