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.
Damn..... Tattrat, been bouncing around your foodie pic's on Flicker.... I'm going to try and duplicate your "Boiled Dinner" this weekend..... And, I will do the "Vodka Pulled Chickin". Please load up more of your creations on Flicker.... It will be my "Go to" for inspiration....:drool The "Hungry" Metalman.....
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.
Thanks, Man(Metalman)! I will be keeping it updated. I have some prep to do today, for dinner tomorrow. Going to either do a Beef Bourguignon style dish, or a Braised Chicken with all sorts of stuff. . . being a Chef, at home on medical leave, I have actually really enjoyed cooking for myself and the ladyfriend, and not 800people a day like normal.
Whipped me up some Tattrat Vodka chicken over basmati rice for dinner this evening..... Very tasty.... Thanks for the inspiration Tattrat.... Gotta work on my presentation though.....
Alright!! Glad to have been of some inspiration. Just remember, my stuff is NOT blueprints, just suggestions. . .and how I like to eat. Food, like our MINI's can be as customized to fit the user as it needs to be! Tonight, did a White Wine and Herb Braised Chicken w/ Fall Vegetables over Whipped Potatoes: And the White Meat I normally contribute my food recipes to an "Official Cookbook Thread" on another automotive site where I am a Moderator. I don't know this board as well, and wouldn't want to start such a random thread here, but if you ever want step by steps, or "How To's", I am happy to copy/paste them here, just let me know.
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.
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.
Made me a big pot of Tattrat's "Boiled Dinner".... But left it as a soup.... The crushed red peppers added a nice bit of heat.... Almost didn't add the cabbage, but glad I did... Went with a chicken, and chizoro and Slovenian sausage trio... I really like sautéed carrots in a little butter, so I did them first before putting them in the pot... Made 5 quarts yesterday after work.... Today it's half gone..... [/IMG] Oh, Tattrat.... found you over on DC.... Got that bookmarked... Will be following you...
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!
Well.... About that cabbage.... I started in a much smaller pot... got all of the ingredients simmering and my wife walks in and say's "why didn't you add the cabbage"... "No room in the pot".... She say's "but I want the cabbage".... Pulled out a bigger pot, chopped up the entire head of cabbage.... Sautéed it with some butter salt and pepper and some whole cumin seeds (I like the nutty flavor it adds) then transferred everything.... So thats how I ended up with 5 quarts.... Yes, I'm glad I added the cabbage also.... With that heat from the pepper.... It would have been great with 3 feet on snow on the ground and sitting with a bowl in front of a roaring fire.... To be repeated again....:drool