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What is/was for dinner?
- Thread starter Gutwrench
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There needs to be a 'like' emoji option for "drool"...
I also canned some pickled green beans about 4 er 5 months ago & just popped my last jar. Eat em like pickles. A fantastic pallet clarifier or acid cut for rich foods like burgers, dawgs, sloppy joes, pulled pork, beef etc.
Deelish. I’ll need to do another batch but have some fresh sauerkraut that hits 14 days tomorrow. Can’t wait!
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I was hungry.
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Those things look amazing, nice. mmmm makes me hungry.
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Hmm, sounds cool. What is the general method and results expected?
Usually only worth going bare if you've got a diffuser plate for such a setup and it looks like you do. In any case, a fatty top end with good marbling should keep it fairly moist and spritizing it with liquid should keep it moist while not ruining the bark or altering the smoke ring. I've done hickory numerous times and find it to give all smoked and slow cooked pork a very nice flavor, but a little goes a long, long way.
My spritzes are usually watered down unfiltered apple cider (the cloudy kind) and some of the spice mix I used for the rub. I do this the night before and bring it to simmer for about 20-30 minutes. Leave to cool and then refrigerate for the next day. I've also tried watered down organic guava juice which you can get at specific club membership stores. Though this works better with other cuts of pork, like slow cooked loin. Especially if wrapped in bacon.
Oof. That’s tough. It’s 6am & I’m already thinking about challah french toast for breakfast, burritos for lunche’ & my mise for dinner outside weather permitting. Good luck!
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My spritz of choice for pork is Filtered apple juice & apple bourbon In a 1-4 ratio & smoky paprika. I tend to use Hungarian but a nice Sweet N smoky Spanish Pimenton is fantastic When I have it.
I typically go to applewood for pork but lately I’ve been using this hardwood Game meat Pellet blend of Hickory, red & white oak & rosemary stem & it was pretty tasty.
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My spritz of choice for pork is Filtered apple juice & apple bourbon In a 1-4 ratio & smoky paprika. I tend to use Hungarian but a nice Sweet N smoky Spanish Pimenton is fantastic When I have it.
I typically go to applewood for pork but lately I’ve been using this hardwood Game meat Pellet blend of Hickory, red & white oak & rosemary stem & it was pretty tasty.
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Had an unexpected craving for some bacon sandwiches. The sort of craving that follows you from bed, to bathroom, to study. The sort of craving I now realise is best.....addressed, as your body thinks it wants (or needs) whatever food you crave.
Sautéed up some streaky bacon rashers, and treated myself to a lunch of bacon sandwiches: Rye bread very thinly sliced, with a little proper mayo, Colman's mustard, French fig mustard, and a Greek cheese spread of feta cheese and Greek yogurt, plus sautéed, crispy, streaky bacon rashers.
Damn: I am pretty certain that I have a red onion lurking somewhere among the vegetables; will resurrect that, for tomorrow's brunch time bacon sandwiches.
Sautéed up some streaky bacon rashers, and treated myself to a lunch of bacon sandwiches: Rye bread very thinly sliced, with a little proper mayo, Colman's mustard, French fig mustard, and a Greek cheese spread of feta cheese and Greek yogurt, plus sautéed, crispy, streaky bacon rashers.
Damn: I am pretty certain that I have a red onion lurking somewhere among the vegetables; will resurrect that, for tomorrow's brunch time bacon sandwiches.
Was it artisanal, local, organic bacon That was lovingly hand crafted from fat n’ happy heritage hogs ?
I rendered off some organic (not local though) Strrrreeeeaky bacon as y’all say it For some tater salad to accompany today’s festivities.
Bacon is like that friend who is wholly fulfilling & satisfying as a life partner but yanno
Kills you.
I rendered off some organic (not local though) Strrrreeeeaky bacon as y’all say it For some tater salad to accompany today’s festivities.
Bacon is like that friend who is wholly fulfilling & satisfying as a life partner but yanno
Kills you.
Was it artisanal, local, organic bacon That was lovingly hand crafted from fat n’ happy heritage hogs ?
On this occasion, no, although, granted, this is how my meat is more usually sourced.
Actually, this is a packet of streaky bacon rashers from M&S (Marks & Spencer) that a friend of mine had dropped off in a parcel of food he had bought for me a while ago, when pretty strict mobility restrictions were in place.
Precisely because they were from a store (rather than the meat stall at the farmers' market), I felt free to slather on mustard and mayo in a way I wouldn't have envisaged had the meat been artisanal and locally sourced organic produce.
Not if consumed as an occasional (but hugely enjoyed) greedy treat.
Has anyone ever asked you to attend a condimentaholics anonymous?
No.
Why should they?
I assume that this is intended as a joke.
Anyway, I'm an excellent (and greedy) chef/cook, and I like strong and robust flavours.
Locally sourced butcher's sausages, plus roasted cherry tomatoes, and corn anointed with salt and butter.
Lazy meal
Pierogis boiled then pan sauteed with onions, and butter.
Roasted brussel sprouts.
Sour cream
Pierogis boiled then pan sauteed with onions, and butter.
Roasted brussel sprouts.
Sour cream
Well, I'll help by eating a full portion for you today ...
Fantastic, we do our pierogies and sprouts the exact same way - right down to sour cream on the side
***
We made this monstrous pork, pulled for sliders, some used for greens - on yeah, collard greens, base of seared pork and garlic in olive oil, 1/2 a sweet onion, beef bouillon, several cups of water, boil for 5 minutes and then a long simmer - also double pasta: homemade mac and cheese and "traditional" pasta salad (mayo, celery, onion).
We had a bunch of chicken leftover, so we also made delicious chicken salad - mayo, celery, onion, hand shredded, on a delicious mini bun, tons of shredded lettuce and a little sprinkle of cayenne
Sauerkraut decanted & finishing up their fermentation in the fridge. I did drop some on some brats n dawgs. Good n tangy but not quite stinky enough yet.
Basic dinner, brats, corn on the cob, potato salad, and Hoegaarden.
Poached chicken (organic chicken thighs, skin and bone attached for flavour), in stock, with diced carrot, onions, and tomatoes (all organic), peas, and possibly courgette (zucchini) and asparagus, as well. Several cloves of new season's garlic were also added.
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Tonight tried some Curly’s Baby Back Pork Ribs (Pre-cooked). I heated them on the charcoal grill. The sauce is sweet, but tangy, delicious! 1package, enough for 2 people, $10 reasonably priced. This with french cut green beans, boiled, mashed red potatoes with butter.
Oh my. My beautiful wife absolutely crushed red beans & rice w/ greens. SO delicious I ate two big bowls. Oh mah gosh was it amazing.
Lazy meal
Pierogis boiled then pan sauteed with onions, and butter.
Roasted brussel sprouts.
Sour cream
I love this so much. Unpretentious, well caramelized and with a Stiegel Radler no less (one of my favorite all around drinkers). I keep gravitating back to this meal. I'll have to make some soon as there are no good Polish-American restaurants left in my neck of the woods - the last one attached to a Polish grocery store boarded up at the beginning of the Pandemic sadly
.
Oh my. My beautiful wife absolutely crushed red beans & rice w/ greens. SO delicious I ate two big bowls. Oh mah gosh was it amazing.
View attachment 931735
Looks delicious; care to share the recipe?
Sure. I did not make it but I did watch her and believe I can get the methodology pretty accurately.
Long grain jasmine rice - pilaf method.
Andouille sausage, bias cut or large dice
Mire poix, small dice
red bell pepper, small dice
Red beans or Kidney, cooked
Beef Stock
Roux, dark
Young Kale, small leaf, destemmed & chiffonade
Garlic powder
Black Pepper
Tobasco
Salt
Sugar
Scallion, fresh, bias cut
Bacon grease
Brown Andouille in bacon grease. (from strrrrrrreaky bacon)
Add and Sweat mire poix and bell pepper.
Add beans, seasoning and stock. Bring to a boil, reduce to a simmer for 15 minutes or so.
Taste for acid & salt, and adjust with sugar & salt as needed.
Add roux until pot liquor thickens slightly coating the back of the spoon.
Turn off heat and fold in greens, Let sit for 8 minutes or so.
Serve over rice and garnish with scallion.
Amazeballs served with buttered & toasted bread or garlic bread.
Long grain jasmine rice - pilaf method.
Andouille sausage, bias cut or large dice
Mire poix, small dice
red bell pepper, small dice
Red beans or Kidney, cooked
Beef Stock
Roux, dark
Young Kale, small leaf, destemmed & chiffonade
Garlic powder
Black Pepper
Tobasco
Salt
Sugar
Scallion, fresh, bias cut
Bacon grease
Brown Andouille in bacon grease. (from strrrrrrreaky bacon)
Add and Sweat mire poix and bell pepper.
Add beans, seasoning and stock. Bring to a boil, reduce to a simmer for 15 minutes or so.
Taste for acid & salt, and adjust with sugar & salt as needed.
Add roux until pot liquor thickens slightly coating the back of the spoon.
Turn off heat and fold in greens, Let sit for 8 minutes or so.
Serve over rice and garnish with scallion.
Amazeballs served with buttered & toasted bread or garlic bread.
Am preparing dinner: Poached chicken (this time very simple, just organic, free range, chicken thighs - skin and bone attached, that is where the flavour is) in stock, sea salt and black pepper - the stock will be a delicious drink, or soup; plus, roasted vegetables - roasted sweet potatoes, a massive onion (suitable cut down to size), a courgette, and a full head of garlic, (all organic), plus, my own take, well, I haven't prepared this dish in decades, although my mother used to love it - on jollof rice, a spicy rice dish from west Africa, where a cousin of my mother's (who taught me her trimmed down version) had worked as an aid worker in the 1960s.
Jollof rice includes garlic, onions (very finely diced or minced), chilli, minced ginger, a little curry, tomatoes, tomato puree, and basmati rice, obviously.
There will be aioli, also.
And also, I expect to serve a glass of white wine, possibly from Spain.
Jollof rice includes garlic, onions (very finely diced or minced), chilli, minced ginger, a little curry, tomatoes, tomato puree, and basmati rice, obviously.
There will be aioli, also.
And also, I expect to serve a glass of white wine, possibly from Spain.
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