Quote:
Originally Posted by Sourdough
Okay. But it still ships HERE frozen. :sad:
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Quote:
Originally Posted by Sourdough
Okay. But it still ships HERE frozen. :sad:
Something simple tonight. Fresh eggs from the girls, lightly scrambled on wholemeal toast.
Yeah. :innocent: This morning was one of them breakfast sandwiches, all done on the griddle. Grilled LARGE sandwich size SWEET Portuguese-English Muffin (Do you call them "crumpets?") with a half pound of thick slab bacon and two eggs over easy topped with a slice of Muenster cheese. Orange juice and coffee.Quote:
Originally Posted by Winnie
The mutts each got a scrambled egg with bacon. Clyde prefers his scrambled eggs with some ketchup on top. Snooper likes hers plain. :innocent:
But no muffins for the dogs.http://t1.gstatic.com/images?q=tbn:7...es/bolos-6.jpg
Quote:
Originally Posted by Ken
War is Hell; Mine is frozen year a round all be 5 weeks of fresh. This will gall you........I get a subisitance permitt to Dip Net 35 Red Salmon per year.
You could Move to Alaska.............:):):)Quote:
Originally Posted by Ken
I had an older friend, he passed away at a young age back in '79, who spent 2 years in Alaska while in the Air Force. I nearly strangled him on several occassions when he wouldn't stop talking about the great salmon fishing and how FANTASTIC fresh caught Alaska salmon tasted. :sneaky2:Quote:
Originally Posted by Sourdough
It's mid-March and I'm freezing to death in Massachusetts........Quote:
Originally Posted by Sourdough
grilled cheese w/ tomato sandwich.
You've gotta' have a cup of tomato soup with that. Campbells.Quote:
Originally Posted by rebel
http://t2.gstatic.com/images?q=tbn:C...oup-i-1968.jpg
That's right! One of my favorites.Quote:
Originally Posted by Ken
Ah Ken these are Crumpets! Hot with lashings of butter and honey.... heaven!
http://images.google.co.uk/images?cl...ed=0CBsQsAQwAw
Pretty much the same, Winne. Ex-mother-in-law was from Ellesmere Port.Quote:
Originally Posted by Winnie
She did a far better job making crumpets than she did making daughters. :innocent:
Braised Beef Brisket
Americas Test Kitchen recipe
Ingredients:
2 tbs Veg Oil
2 lb Beef Brisket
2.5 lbs yellow onion
2 tbs brown sugar
6 medium cloves garlic finely minced
1 tsp tomato paste
1/4 cup all purpose flour
1/2 cup of dry red wine
1 cup beef broth
1 cup chicken broth
4 bay leaves
4 sprigs fresh thyme
1 tbs cider vinegar
Set oven to 300˚ rack at center of oven
Salt and Pepper brisket generously
Heat oil in Dutch oven to smoking and brown brisket well about 5 min both sides. Remove to a plate and set aside.
Reduce heat to medium and add onions finely sliced, brown sugar and 1/4 tsp salt. Use a wooden spoon to scrape the brown bits from the bottom. Stir freequently until the onion is softened and starting to brown bout 10 minutes. Stir in garlic and tomato paste. Then add the flour and cook for about 1 minute. Stir in the wine and cook until almost dry about 1 minute. Stir in beef and chicken broth, toss in the bay leaves, and thyme. Return the brisket to the Dutch oven with the juices, cover and bake 2.5 to 3 hours.
Transfer the brisket to a cutting board and tent with foil and let it rest for 15 minutes. Remove the bay leaves and thyme sprigs from the sauce. Stir in the vinegar and salt and pepper the sauce to taste.
I'm going to saute additional onions green pepper and poblano peppers on the side until soft but not mushy. Then I'll add the sauce form the dutch oven.
I haven't made this before so I don't know what other modifications I will make to the sauce.
The brisket will be thin sliced, cut across the grain.
I'll update this in a few hours after dinner.
NOTE:
The flavor is good. I added extra course ground black pepper.
If you add the green and poblano peppers at the end add then with 20min left on cook time.
The meat was drier then I was hoping for. Ether my oven temp is off, the meat was in to oven to long or the heat was to high. Next time I will bake at 280˚ F and check internal temp at two hours. The dryness may be a temperature issue, to high and you drive the moisture out of the meat.
I put some of my favorite rub on a chunk of pork shoulder, and have it on the grill (in-direct heat) at about 250°.
My favorite pork rub is copied from BBQ pitboys.
1 Tablespoon brown sugar
1 Tablespoon salt
1 Tablespoon paprika
1 Tablespoon chili powder
½ Tablespoon cumin
½ Tablespoon granulated garlic
½ Teaspoon cayenne pepper
½ Teaspoon black pepper
Slow pork, mmmmm mmmmm How long you grilling for. The rub sounds good.
Funny you should ask. LOLQuote:
Originally Posted by gryffynklm
I guess that piece was smaller than I thought. After about 2 hours, I just checked it...and it was already 185-190 in the middle. It's now sitting on the counter, in the kitchen....resting for a few minutes.:drool:
I have started leaving the pork in a roasting pan, on the grill. When that juice mixes with those spices, I think it turns into magic....and I have to drizzle a little of it on the meat after I pull it apart. :drool:
(You can still get a dry "bark", on ½ to ¾ of it.)
I can only take so much dry bark.Quote:
Originally Posted by 2dumb2kwit
http://www.youtube.com/watch?v=XCcB-gEsCbc
Of course, now that I played that video, my mutts are going nuts......... :innocent:
LOL...mine just came down the hall, barking. He stood by me, looking at the computer speakers, with his head cocked sideways! LOL:smash:Quote:
Originally Posted by Ken
Saving that video in your favorites for when you get bored? :innocent:Quote:
Originally Posted by 2dumb2kwit
Great, thanks Ken now I have to pull the cats from under the couch.
2d, 185˚ to 190˚ Ding its done.
Brisket was good, however the temperature may have been to high because the meat was drier then I wanted. I added notes to the recipe in the Beef brisket post earlier.
It has been raining here all day so a little comfort food was in order. Fried potatoes, scrambled eggs with Spam and toast.
A long day of classes. No cooking. Chinese take-out on the way home today.
What're you taking?Quote:
Originally Posted by crashdive123
Probably a Chinese Cooking class. :innocent:Quote:
Originally Posted by rebel
Went out for dinner as planned. Wouldn't you know, the Lobster Newberg isn't available on the regular menu anymore. It's only available for banquets and take-out. :sneaky2:
So I had to settle for one of these. :innocent:
http://ep.yimg.com/ca/I/ronfer343_2082_22940
Shrimp with lobster sauce, honey chicken, fried wontons, and egg rolls.Quote:
Originally Posted by rebel
Quote:
Originally Posted by rebel
Foolish me. I thought Rebel was asking what CLASS you are taking. :innocent:Quote:
Originally Posted by crashdive123
I taught five classes today. That was enough.Quote:
Originally Posted by Ken
The mystery goes unanswered........ :innocent:Quote:
Originally Posted by crashdive123
You know, after five classes and translating the Chinese meal. "Number 21 please". I'm just glad he found his way home. You know, old dog, new trick comes to mind.
You did make home, right Crash?
Quote:
Originally Posted by Rick
He'll be home in 5 minutes. :innocent:
我在回家行。至少我覺得我做到了。
This is not good. No, sir, not good at all.
You know Crash, language like that could get you banned:innocent:
Today is going to be shredded cabbage and bacon. Fry the bacon in a wok, then add the cabbage and you have a fast, simple and delicious meal!!!!!
I of course will be sitting in the Command chair, surveying the carnage from yesterdays rain and wind storm, while the wife prepares the meal
Ken has plenty of time to cook.....'cuz he has no class.:innocent: LOLQuote:
Originally Posted by crashdive123
Maybe I should choose my friends more carefully, 2dumb. :sneaky2:Quote:
Originally Posted by 2dumb2kwit
Friends
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Is #21 "Kitty Kitty Casserole" or "Poodles and Noodles" ?Quote:
Originally Posted by Rick