Most liked posts in thread: Soooooo Whatcha Eating?

In popular usage, an heirloom is something, perhaps an antique, that has been passed down for generations through family members.

So, your saying you bought or stole, some very old tomatoes to fix for dinner. I prefer the fresh ones myself.

Jim

 

Now I understand. You are buying fresh, old tomatoes.

Not any place handy to me that has them, but I will try and locate some for a taste test.

Jim

 

Thank you, good sir!

A little "Boiled Dinner" with 3 types of sausage, cabbage, carrots, onion, potato, good home made stock, 1 can of Guinness, some crushed red chili pepper, fresh thyme, a bay leaf. . .

You can serve it up like a hearty soup, or, like I did here, took some of the pot liquor, reduced it down by half and finished it with a knob of butter. My sourdough bread was moldy, and trash. . . excuse the crappy toast points

 

Hit up the Farmer's Markets Jim.

Adams County Farmers Markets

Might not be as convenient as going to the local Mega-Low-Mart but much better quality and supports local farmers. I'm kinda surprised you don't already do this being you live where you do.

 

Well, let me explain. I don't remember seeing heirloom tomatoes, but perhaps I just missed them. My MIL's SO, grows the best leaf lettuce you ever tasted and his tomatoes are very flavorful . I just stop by and pick what ever I need. Our local Super Market is anything but a Mega Mart. They have a section with locally grown corn, peaches, apples or what ever is in season. At butchering time, local scrapple, pudding (neither of which I care for. I think they are a Maryland thing) and other items are available. You can even get "lard".

Jim

 

Scrapple is a PA Dutch thing, but yeah, we had it in all the stores around Baltimore too. Not my thing either, never did develop a taste for it.

 

I make my own lard. A local butcher store sells pig fat, for a couple of bucks a pound. I run it through a meat grinder and heat it on the stove to render it.

Lard has less saturated fat than butter, and can be heated to very high temperatures.

The tubs of lard available at the grocery store are partially hydrogenated and and is not very healthy for you.

Dave

 

If you make your own, it is a WHOLE other world, for real. I hated the grey brick of mystery meat, but once I learned how to make it, I never looked back. Really simple, and REALLY good.

 

OH, an enough chicken. . .dinner on Monday will be beef. . . chicken'd out, it's just so cheap, and versatile and I only cook for 1 or 2, so I am just happy to do up a bird and pick on it throughout a few days. Also, as the weather cools, it will be more manly meats, and stick to your ribs comfort foods.

 

That would be great. Love to cook your stuff looks very good.

Jim

 

Lots of inspiration these past few posts. Makes me want to not post any pictures, I'm so bland.

Good eats, looking good, I am sure they taste as good as they look.

 

I have heard that "presentation" is everything and I try to cook with that in mind.

Jim

 

Awesome, great stuff! I am so flattered that you are giving it a go!

The cabbage, in addition to being cheap filler, really helps edge out some of the richness in the meat, as it's a little bitter, and acts like an acid cutting the fat. I am glad that you opted with it. I am sure you can imagine the richness if you were to reduce that liquid, and finish it with a knob of butter. . . it really takes something that is already brilliant, and makes it something special.

I am glad that you are getting some mileage out of this stuff, it keeps ME INSPIRED to keep writing my write ups!

 

I am just chilling out watching tv (Big Bang Theory) and eating peanut M&M's.

 

If y'all want a recipe area that's no problem at all. Just let me know please.

 

YES.

Jim

 

Yes!

Dave