DitmasPork
Senior Member
Nothing fancy last night, just a Bottom Round London Broil, seasoned with just salt, skillet fried, cut as thin as I could muster. Cheap beef satisfaction—trying to be budget conscious during this covid time.
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
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DitmasPork
Senior Member
I LOVE MORCILLA!The ladies in the house wanted Spanish soul food, so I made “Arroz al Horno” (sounds prettier than “Rice from the Oven” I guess!)
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ME TOO!
unfortunately I had to sub it with Blood pudding. Being in ireland and all .... but I miss some good Morcilla (or butifarra negra as it’s known in Catalonia).... my mom in law always buys all kind for me when I’m over in Spain
DitmasPork
Senior Member
you ever worked with blood? This from Ryan Farr’s Sausage Making book. I’ve not made this, but is on my project list.
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never did, no! But I don’t know why people don’t like it lol....
i still dream of the smoked morcilla I had in Madrid. My then 2 year old loved it so much that he insisted on having breakfast in that place every single day ...
valgard
Stones Addict (terminal case)
Damn, I want some good morcilla, can't find it here.The ladies in the house wanted Spanish soul food, so I made “Arroz al Horno” (sounds prettier than “Rice from the Oven” I guess!)
Xenif
Senior Member
"Daddy can you make some eggs for breakfast?", Sure How'd you like them this morning I replied. "Suprise me." He said
DitmasPork
Senior Member
Perfect food.
Do you deliver? I know Toronto is big, but I'm just up in Markham....
valgard
Stones Addict (terminal case)
Pulled pork sandwiches
erickso1
Senior Member
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Those homemade buns?
Collard greens with onions, bacon, garlic, aleppo pepper, 5 hr chicken broth, sherry vinegar, sugar. Sauteed shrimp and corn grits with shrimp/tomato broth, chile oil, chive and tarragon.
Starring a Konosuke 240 and Wat 180 nakiri, on load with thanks from @ExistentialHero.
Starring a Konosuke 240 and Wat 180 nakiri, on load with thanks from @ExistentialHero.
I wish but they are one of our local brands.
valgard
Stones Addict (terminal case)
Pork shoulder and corn stew (guiso de cerdo con maíz) on rice.
Roasted duck breast with Shallott, Pear, Port Wine Demiglace sauce on fried polenta cakes.
Could use some color...
Could use some color...
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Oh no you didn’t!
Michi
I dislike attempts to rewrite history
Smoked maple cured bacon.
I love how your bacon isn't 95% fat. Hard to find here. Nothing wrong with ours. Just like options. But that north of the border stuff, don't get me started
Michi
I dislike attempts to rewrite history
I got the meat from my favourite local butcher, who still does things the old-fashioned way. After I explained that I was making bacon, he said he'd find a good-looking piece for me and de-boned it for me while I was watching. Then we chatted for a bit and exchanged recipes.I love how your bacon isn't 95% fat. Hard to find here. Nothing wrong with ours. Just like options. But that north of the border stuff, don't get me started
I really like supporting local small businesses like that. And it's nice to cultivate a relationship with a shop.
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riba
Senior Member
Morcilla tought me a good lesson. I really dislike the local blood sausage, so I always refused having Morcilla. Once I was with a friendly business partner out for dinner in Madrid and he put in a lot of effort to make me try Morcilla...
I love the stuff
valgard
Stones Addict (terminal case)
Bummer!
Michi
I dislike attempts to rewrite history
More winter food. Oxtail soup:
boomchakabowwow
Senior Member
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Quick refrigerator beet pickles.
Xenif
Senior Member
HMU for tips. I plan on making a more comprehensive series of posts on how to make ramen soon.That looks awesome! Now I have to make Danzo inspired ramen
