A very cold Southern Hemisphere winter's day. Comfort food required. A mild curry with rice, peas, and salad of cucumber and tomatoes.
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A very cold Southern Hemisphere winter's day. Comfort food required. A mild curry with rice, peas, and salad of cucumber and tomatoes.
I can pull my pork with the best of them!
Edit: upon further review, I think I should restate that one. I can pull a properly cooked pork butt with two forks really well.
The mind boggles
Some lamb "cutlets." Obviously, they cut up the beast a bit different here than back at home. I think these would normally be part of a "loin chop" at home, with a little of the rib meat thrown in (and, obviously, the vertebrae). I seared these, then smothered them with an ersatz Bearnaise sauce courtesy of Mrs. Knorr. I simmered some potatoes, then oiled and salted them to roast at high heat for ~1/2 hours. Similarly, I also parboiled then roasted the cauliflower. This was all served with a field salad. I washed this down with a delicious, affordable Touriga Nacional. It was very full-bodied AND very smooth. Really went well with the lamb.
Boatboy24
No longer a newbie, but still clueless.
Looking good, Varis!
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Boatboy24
No longer a newbie, but still clueless.
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Send me some!!!!!!
Dammmm, that's a lot of beacon right there..
Boatboy24
No longer a newbie, but still clueless.
That was about half of it. ~5lbs total.
Oh my!
When I saw that just now, my wife overheard me (she was down here in my dungeon doing some laundry) as a blurted out "bacon...." in my best Homer Simpson voice.
lol
Pizza night. Only have to make two now that the oldest has flown the coop (literally flown since he's in USAF). Got home early now that school is out of session for the summer (Alice Cooper is dancing through my head when I mention that) and made two pizza doughs. Normally I'd make them the night before, but I was lazy last night and they did get to rise for two hours before being used. Wifey made a 1/2 pepperoni, 1/2 plain cheese pizza and I used the other dough to make a Stromboli. Two types of ham, swiss cheese, some provolone and hard salami. Dough actually behaved and didn't "blow up". Reminds me of a boli I used to get at a local restaurant, though mine had more meat and was obviously better.
skyfire322
Junior Member
Frozen pizza with some Pinot Noir. I love being an adult sometimes
Baked salmon, oven roasted potatoes and salad. I was drinking a rather horrid french Pinot Noir. Which really wasn't a Pinot Noir. Typically a wholesaler rebranding another grape type in order to flick off his cheap deal at a premium price. I won't be drinking any more Arrogant Frog in the future. I do not like Grenache.
Grenache is not a good grape by itself but not really any fault in it, if you blend it with others like syrah it becomes a good wine. its not really flicking off a cheap deal at a premium price, sure the wine may not have been very good but 90% of the case its not the grapes fault but the people making the wine.
Yes it was a Pinot Noir / Grenache blend. But I can't get my flavour receptors around Grenache. I should have known better. After retiring, I spent some months in the south of France enjoying the company of the people, the villages and life in general. I love France but I got to see a number of these big European buyers roll through the valleys with their tankers waiting on the out skirts of town. The farmers certainly need them for cash flow. My gripe is the level of disengenuious marketing behaviour happening in the blending tanks. Certainly not the farmers or wineries. Just the big European marketing wholesalers selling more that the sizzle of french wine.
Sounds like typical big business lol. I as stated have a Grenache/Syrah Kit going right now, which im super excited for, all through primary its been throwing intense notes of raspberry out of the airlock thats noticeable like 3-4 feet away. Im really looking forward to this wine i think its going to be quite good. But thats cause im a fan of Syrah, and I do like Grenache, ive always been a fan of more mild red wines, i dont like Cabernet Sav because its a bit harsh. Well i perceive it to be harsh.
Fermentation is a wonderful thing. And it is the chemistry, the smells and the flavours that make being a back yard fermenter so addictive. Salut
Finally got to use some of the pastrami I made last weekend. Seeded rye bread, pickle, some cheese (had to use sharp cheddar, all out of swiss) with thousand island dressing. Missed the sauerkraut though.
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