I always love a sandwich with a tail!
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I always love a sandwich with a tail!
Meatloaf.
(recipe from Paul Prudhomme's "Louisiana Kitchen." It's fabulous, and spicy.)
(recipe from Paul Prudhomme's "Louisiana Kitchen." It's fabulous, and spicy.)
Michi
I dislike attempts to rewrite history
Chili con carne:
I followed this demo by Isaac Toups for chicken and sausage gumbo that he calls 'Gumbo #1'.
Started this morning and let it cook for 6 hours. Served it with steamed white rice.
As we can't get Andouille around here I went with Kålpølse, a very nice Danish smoked sausage.
My experience with Creole food is pretty nonexistent, so I was happy that it worked out. Not authentic, but very delicious.
Started this morning and let it cook for 6 hours. Served it with steamed white rice.
As we can't get Andouille around here I went with Kålpølse, a very nice Danish smoked sausage.
My experience with Creole food is pretty nonexistent, so I was happy that it worked out. Not authentic, but very delicious.
parbaked
Senior Member
A week of binge watching Midnight Diner and Japanese home cooking...
Have to start with pork and miso stew with burdock, konnyaku & daikon
Nikujaga with shirataki noodles
Tonkatsu with zaru soba
Hayashi rice
Shogayaki pork belly with broccolini goma-ae
Zaru soba and shungoku goma-ae
Have to start with pork and miso stew with burdock, konnyaku & daikon
Nikujaga with shirataki noodles
Tonkatsu with zaru soba
Hayashi rice
Shogayaki pork belly with broccolini goma-ae
Zaru soba and shungoku goma-ae
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Boar goulash with a chili-chocolat sauce.
Michi
I dislike attempts to rewrite history
Made Bavarian Weißwurst today. It's a blanched soft pork and veal sausage. (The green bits are parsley.) Together with Leberkäse, this sausage would have to be the archetypal Bavarian sausage. Once blanched, it turns white, like the large sausage beside it.
The large sausage is Milzwurst (spleen sausage). It uses the same sausage farce as Weißwurst, but you add bits of spleen. It's typically served sliced into about 1 cm thick slices that are covered with breadcrumbs and pan fried. I haven't cut into the Milzwurst yet; will do that tomorrow.
For tonight, dinner was Weißwurst with Bavarian potato salad and home-made Brezen
The large sausage is Milzwurst (spleen sausage). It uses the same sausage farce as Weißwurst, but you add bits of spleen. It's typically served sliced into about 1 cm thick slices that are covered with breadcrumbs and pan fried. I haven't cut into the Milzwurst yet; will do that tomorrow.
For tonight, dinner was Weißwurst with Bavarian potato salad and home-made Brezen
Chips
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Authenticity has its limits. Quality does not, however.
Very nice looking dish and I bet it was delicious
Chips
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This all looks stunning! Let me know if you ever entertain dinner guests who bring wine!!!
parbaked
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Okonomiyaki with pork belly and cabbage...
Mille feuille of potatoes, spinach and leek, doused in garlic and shallot brunoise and egg, roasted in a cast iron skillet.
dinnerMade Bavarian Weißwurst today. It's a blanched soft pork and veal sausage. (The green bits are parsley.) Together with Leberkäse, this sausage would have to be the archetypal Bavarian sausage. Once blanched, it turns white, like the large sausage beside it.
View attachment 112182
The large sausage is Milzwurst (spleen sausage). It uses the same sausage farce as Weißwurst, but you add bits of spleen. It's typically served sliced into about 1 cm thick slices that are covered with breadcrumbs and pan fried. I haven't cut into the Milzwurst yet; will do that tomorrow.
For tonight, dinner was Weißwurst with Bavarian potato salad and home-made Brezen
View attachment 112183
don't tell that to a bavarian....
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do you have the out of the oven pic? that is so much work to do it, but so pretty. kudo's!
Thank you! Sadly, I didn't take any out-of-the-oven pics, but I do have a couple of "in the making of"...
And yes, it was pretty labor intensive. The cutting was fine - 10 large potatoes for the very thin slices, 3 large leeks for the 1mm slices of those, brunoise of 500g of shallots and a dozen cloves of garlic takes time but it's a good time. Assembly into the pan, however, layering potato-spinach-potato-leek and running that all the way around the pan was looooooong. It was worth it, though: my kids and girlfriend loved it.
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sweet!
did you put potatoes in water while you did the rest or you wanted extra starch to keep it together?
I wanted a little starch, but not too much. I rinsed them and drained them post slicing, but I honestly should have soaked them longer - the mouthfeel was slightly too starchy. The 5 eggs drizzled on top helped I think? Nobody else noticed. This was a first iteration, off-the-cuff attempt. My GF mentioned something with potatoes, and I had a new cast iron skillet to try.
That looks outstanding! I love lamb.
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i dont know if longer would have worked. probably best to use waxy potatoes from start.. but either way, it looked amazing and i bet it tasted awesome.
Yeah, I'm not sure either, and it wasn't anything bad by any means. It was stupid beautiful, which is a win all by itself. We ate all of it and there were requests for more. Basically it was a pure win, plus it was a great excuse to cut and slice like a madman with my kitchen friends (both my knives and my kids). If you look to the left in the photo of the stacks of potato slices, you can see the tip of my Moritaki Nakiri in the hands of my son dicing the end-pieces of the potatoes (for no good reason).
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of course it was a goods reason.... to use your knives!
Oh my days yes. I used 4 different knives just for fun and to compare. I love a big prep meal, just because I know I'll get to spend so much time in front of my cutting board.
boomchakabowwow
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Bo Kho! Vietnamese beef stew.
View attachment 112261
View attachment 112261
boomchakabowwow
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Opps
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awesome, i am glad you liked it! and yes, that's why I make a huge batch, cause it takes 8hrs to make... loL
Today's creation...
A little prep:
...that's only missing the chillis and the red bell pepper - I cut them after I did this little show for my GF.
Enough to make two vegan pizzas, voilà one of them:
What looks like meat is sauteed tofu, what looks like cheese is also fake.
A little prep:
...that's only missing the chillis and the red bell pepper - I cut them after I did this little show for my GF.
Enough to make two vegan pizzas, voilà one of them:
What looks like meat is sauteed tofu, what looks like cheese is also fake.
