Archive For November 28, 2016
And, yesterday’s feast, a German farmers fall harvest celebration. It is our traditional Thanksgiving meal. Yesterday we were together with 17 friends and family. 20 pounds of sauerbraten: chuck roast marinaded in red wine and apple cider vinegar with spices and herbs and vegetables for a week, then browned in oil with marrow bones, and…
Turkey leftovers. A white chili, made by roasting onions, garlic, pablano, anaheim, and jalapeno peppers, the skin and seeds removed, and made into a paste. The skin and seeds pressed out into chicken stock. Then cumin and coriander fried up in oil, the paste fried into it, then thinned with the chicken stock. Soaked white…
20 pounds of sauerbraten in the making (part 3). After a week of marinading, browning the meat, browning marrow bones, the browned meat, browned marrow bones, and all the marinading liquid and vegetables in it in two large stock pots, to braise a shade above a simmer for 3 hours. The house smells wonderful.
20 pounds of sauerbraten in the making (part 2). After a week of marinading, taken out of the marinade, dried, and browned (okay near blackened) vigorously. Four pounds of marrow bones similarly browned with the meat.
20 pounds of sauerbraten in the making. This is the cheapest beef roast, marinaded a week in big red wine, apple cider vinegar, spices, herbs, onion, carrots, and celery.
Seriously significant insights here. Applicable to more than self-defense.
The little convenience store inside the airport terminal sells stuff for people getting on an airplane. Why would they sell Ex-Lax?