Dave you sound like you cook much like I do! Need the flavor that the browning provides! I usually deglaze with red wine, myself!
Winter Supper
Striper66, ask and ye shall receive!
On another thread 3Macs posted a pic of his goo lash as he calls it, with apparently way too many onions and garlic, lol. Striper66 suggested we have a winter supper topic so let’s do just that.
let’s try not to let this get hijacked too badly like every other thing we talk about. Let’s try keep it to “winter” meals I guess. Those suppers you make or ate growing up when the weather is miserable. Classic comfort food for a stormy winter.
I will be making a Dutch dish here soon, possibly supper tonight, called boerenkool. I will take some photos of it as I go.
On another thread 3Macs posted a pic of his goo lash as he calls it, with apparently way too many onions and garlic, lol. Striper66 suggested we have a winter supper topic so let’s do just that.
let’s try not to let this get hijacked too badly like every other thing we talk about. Let’s try keep it to “winter” meals I guess. Those suppers you make or ate growing up when the weather is miserable. Classic comfort food for a stormy winter.
I will be making a Dutch dish here soon, possibly supper tonight, called boerenkool. I will take some photos of it as I go.
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Are you startin' to get clear of it, Kevin? Hopefully everyone at your place is getting to the end of it!
Thanks, BM! I will have to give it a try!
Good " struck" salt fish won't freeze. The old guys used to say 17 days till hard struck ! I used to salt mackeral, cod and hake filets and sell them a long time ago. I used 33 lb honey buckets I got from Ben's Bakery. Kept them ( full of salt fish) in the freezer in the summer months...never froze.
Remember salting big totes of it when I was a teenager working at a fish plant. Layer fish, layer of salt, layer of fish, repeat.
This recipe is for a 2 lb loaf
2 lb medium ground beef
2 tsp cayenne pepper
2 tsp oregano
2 tsp paprika
2 tsp garlic powder
2 tsp onion powder
1.5 tsp salt
1 tsp black pepper
Mix everything together. Form it in a ball and throw it on your counter with some force ( i usually do 30-40 times)
Shape it to a uniform size and I always wrap it in plastic and refrigerate over night.
put it on a rack on a foil lined cookie sheet (what I use)
bake at 350 for approx 1 hr or until 160-170 internal temp. Let cool … slice … and throw it in a frying pan to heat it up. I don’t do the homemade sauce. I just buy it.
**** sometimes I just bake it in a loaf pan.
**** not entirely sure if refrigerating it overnight will benefit it much or not... But I always do.
I've got 2lbs of the old BM donair recipe wrapped in plastic and in the fridge as we speak. Took the Cayenne down to 1tsp as you suggested. Can't wait to cook it up tomorrow and maybe make a donair pizza. It definitely smells good.
May have to try that quiche as well.
Just took the donair meat out of the oven to cool. I had to skim a little piece off of the top to check the flavour.
The wife and I are impressed! Tastes awesome with revisions you suggested! Thanks again, Buckmark! This will be appearing again on Superbowl Sunday!
The wife and I are impressed! Tastes awesome with revisions you suggested! Thanks again, Buckmark! This will be appearing again on Superbowl Sunday!
Sounds good boys! Just got back from the city, so it's the last night of a leftover seafood chowder and sourdough bread on this end!
Those are big smelts, for sure!
Does have Okra in it, Kevin. The roux is the important part. Heaping cup of flour and 2/3 cup of vegetable oil, cooked on medium low heat, stirring constantly until it turns darker than peanut butter and the consistency of cookie dough, then the stock, green onions, parsley, green pepper, celery, yellow onions, cajun seasoning, cooked chicken, shrimp, fried sausage. The depth of flavour is amazing!
Haven't tried it but I have heard good reviews!
Chris Brothers? I buy their pepperoni at Costco, but unfortunately only mild there. I prefer hot.
That's a ways away. Could find it in the city, I'm sure. Lord knows I have been making enough trips up there lately. Had my son grab me a couple bottles of hard to find Irish whiskey from The Port in Halifax.
He is doing well with it. Took a reaction to the first round, but it definitely shrunk his lymph nodes down to normal size quickly. The ones in his armpits and groins were the size of tangerines before the first round. Next round is mid March.
I was up there for two days with him, then home for a day, then back up to pick my son up for Reading week.
I was up there for two days with him, then home for a day, then back up to pick my son up for Reading week.
Thanks. It's a non-aggressive type (follicular). He's a tough old bugger.
How did you like the Tullamore Dew? I have yet to try it, however, it is on my short list along with The Sexton, and Teeling.I just finished the last of my Corned beef and cabbage …. Unfortunately… the Bushmills bottle is empty… and the Tullamore Dew bottle is nearing empty. I see a liquor run very soon. View attachment 100313
I have whiskey stones but I rarely use them. Neat is the way to go for me. I'm telling you BM, if you try Redbreast 12, you will want only it forever!
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