Archive For The “FB Import @ 2021-04-29T14:09:08” Category

For dinner tonight: A starter of avocado halves in a sauce o

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For dinner tonight: A starter of avocado halves in a sauce of mayonnaise, ketchup, chili powder, cayenne pepper, and single malt whisky. Lamb chops, dusted with a spice melange of toasted black mustard, cumin, cardamom, and caraway seeds. Cooked sous vide at 125F for 2 hours, then finished in cast iron in oil, a dash…

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Christmas is coming…

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Christmas is coming, and, for the first time in 5 years I won’t be working the morning of Christmas Eve through to late afternoon/early evening on Christmas Day. In response, I promptly took off December 23rd through January 2nd. I’m thinking I’ll start by organizing the freezers and then doing some mass cooking prep: bacon…

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I am home, once more

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I am home, once more. It looks like I won’t get on an airplane until mid February!

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Made it

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Made it.

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Yes! We have lift off!

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Yes! We have lift off!

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And, yesterday’s feast…

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And, yesterday’s feast…

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…

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Turkey leftovers. A white chili…

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Turkey leftovers.  A white chili…

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…

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20 pounds of sauerbraten in the making (part 3)

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20 pounds of sauerbraten in the making (part 3)

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.

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20 pounds of sauerbraten in the making (part 2)

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20 pounds of sauerbraten in the making (part 2)

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.

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20 pounds of sauerbraten in the making

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20 pounds of sauerbraten in the making

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.

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