Let's see!lsboogy wrote: ↑Tue Dec 24, 2019 3:00 pm Rommegrot
Traditional Norse cream pudding. Quart of cream boiled till fish eyes stage, add 4tbs flour, reduce heat and cook till butter comes to the top. Pull off butter, add a tbs sugar, 2 more flour, good pics of salt, and quart of scalded milk. Stir and out I. A glass bowl. Tradition is to leave a bowl for Nissa in the barn loft. We will all have a bit tonight, and then I have the breakfast of the long oarsmen this week
What did you cook today?
- Drewski
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Re: What did you cook today?
Re: What did you cook today?
I did a riff on "Bigos" - Polish Hunter's Stew. Instead of pork stew meat I used ham, and the traditional smoked kielbasa. The rest was close to recipe with the exception of the ham and ham stock in place of beef stock and dry vermouth in place of red wine. The rest of the line up are: onion, carrot, garlic, cabbage, sauerkraut, mushrooms, tomato paste, diced tomatoes and seasoning. It's a rich and hardy dish that needs a hot, crusty bread for sopping up the goodness that is Bigos.
Re: What did you cook today?
Brought some kusshi oysters home from work. Enjoying being a fish monger. Much more peaceful than the last gig.
"If the divine creator has taken pains to give us delicious and exquisite things to eat,
the least we can do is prepare them well and serve them with ceremony."
-F.P.
the least we can do is prepare them well and serve them with ceremony."
-F.P.
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Re: What did you cook today?
Wow crazy awesome looking patina. Is that natural or forced?MisoSatisfried wrote: ↑Fri Nov 22, 2019 1:18 pm Back in the snow and missing island life so we made a nod to a little hula pork this week. I had my camera laying on the kitchen table from the trip yet, sooo a Kono vanity shot, ha.
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Re: What did you cook today?
Thanks man, I agree! It is one of my two favorite patinas in my journey so far. Well, a bit of both, ha. I should say, it's all natural as in it was only produced with food, but I made sure to only cut hot proteins (primarily chicken) with it for awhile. So, in theory it is natural, but I did use specific foods that tend to produce a lot of colors on purpose.
I'm Dave. I don't take myself too seriously and you probably shouldn't either.
Re: What did you cook today?
Happy New Year everyone!!! I made a proper New Years dinner - Michael Ruhlman's "Hoppin John", collard and mustard greens with ham and my sausage, "smutty" rice (sausage, no livers) and my first ever scratch made biscuits. (It's painfully obvious I need fresh baking powder.) Had it with some venison/goose sausage I made this week.
Re: What did you cook today?
@Ut_ron - I gave up relying on hosting services and embedding software. I just use BBE code these days. It's like a step backwards, but it works.
I made creamy mushroom soup yesterday and it was very satisfying.
I made creamy mushroom soup yesterday and it was very satisfying.
Re: What did you cook today?
Not quite cooked, but . . . . I made Ukrainian style Kovbosa (kielbasa) pork, beef, fat, seasoning ground last night and souped up with hard cider this morning before putting into the casings. Oh the test patty was delicious!!
Last edited by Mike9 on Mon Jan 13, 2020 9:59 am, edited 1 time in total.
- ronnie_suburban
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Re: What did you cook today?
Outstanding. Just gorgeous!
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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Re: What did you cook today?
Making a fish soup tonight....one of my favorites! This has monkfish, halibut, amberjack, prawns, scallops, little necks and PEI mussels.
Re: What did you cook today?
I did a riff on Ramen with some clam stock, onion, garlic and lots of parsley and white wine. I didn't want a sauce I wanted a Brodo as a vehicle for A: steaming mussels and B: put the finished product over pasta. It worked quite well -
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Re: What did you cook today?
Ive been messin with the deep dish recipe on serious eats for a bit now ...trying to make it a little more healthy since ive been making these about 3x a week...
Tim Johnson
Oxford, MA
“In the beginner’s mind there are many possibilities, but in the expert’s there are few”
--s. suzuki
Web: http://www.timothyjohnsonknives.com
Email: tim@blackstoneknife.com
Instagram: @timostheos
Oxford, MA
“In the beginner’s mind there are many possibilities, but in the expert’s there are few”
--s. suzuki
Web: http://www.timothyjohnsonknives.com
Email: tim@blackstoneknife.com
Instagram: @timostheos