What's Cooking?

[BilletHead]

    Water flavored with shad or something like that. Funny how we snub some things others across this big world will eat and what they might think of what we eat daily. We have been taught asking blessing of what we consume makes it ok for us. I think of this so much more when trying new dishes .

BilletHead

[MOPanfisher]

You guys forced me to go "normal" for supper.  I thought it was a perfect meal but my memories kicked in and I realized I was missing a few things.  Woodsmoke, gravel, scalding hot coffee, the sound of a creek/river and a couple buddies.  Never the less it was still good.  Bacon, eggs and hash brown back there in the shadows.

[rps]

Tonight, Friday night, is pizza night. My beautiful wife's thin crust is in the oven with spiced tomato, sausage, mushroom, and cheeses. Our style my not be your style, but my goodness, aren't all of ours better than takeout?

 

[rps]

Pot roast in a low oven. Blog post half written and waiting on pictures.

[Terrierman]

Well tonight it's the polish with kraut and apples.  About an inch of kraut in an enameled Dutch.  Good big shake of caraway seed mixed in the kraut.  Two Braeburn apples peeled sliced and cored.  Enough to make a second layer.  About 1 tbsp. brown sugar crumbled over the apples.  Two pounds of Johnsonville polska kielbasa in two inch chunks.  Enough to make a third layer.  Lid on and in the oven at 325 for an hour or so.

Assume everyone knows how to make mashed potatoes.  It involves peeling potatoes, boiling same, then milk, butter, salt, pepper and if you like things that taste good, some fresh garlic.

[BilletHead]

      Boy I think I may of grossed some of you all out with the duck prosciutto? It was all natural unlike some of that ingredient crap infused stuff you buy in the store in cans and bags.

   Maybe you will like this better,

    Today we made Chilindron (chill-in-DRONE). A Spanish stew dominated by roasted red peppers, paprika, and onions. Also rosemary, olive oil,garlic, some tomatoes, good stock and wine. A large hand full of our dehydrated hen of the woods mushrooms was added. This is out of my Buck, buck, moose cookbook by Hank Shaw. The meat is venison from out back here in BilletHeadville. A long simmer breaks down the deer into falling apart goodness. Actually for the first time had to purchase garlic as the wild stuff I put up last summer finally ran out last week. Mrs. made some cheesy mashed potatoes that had Asiago and sharp cheddar. 

   BilletHead

[Terrierman]

Far from grossed out.  Duck ham is one of the finest things I've ever tasted.  I didn't make it, got it at farmers market.  Spectacular is really the only word.  It looked like yours, sold in whole breasts with the skin on.

[Gavin]

The duck prosciutto looked good to me. Most Americans are rather timid when it comes to food. Aunt Judy was appalled when I told her my "Nawlins Soup" that won the family soup contest was actually turtle soup with real turtle meat. 

[Mitch f]

2 hours ago, Terrierman said:

Well tonight it's the polish with kraut and apples.  About an inch of kraut in an enameled Dutch.  Good big shake of caraway seed mixed in the kraut.  Two Braeburn apples peeled sliced and cored.  Enough to make a second layer.  About 1 tbsp. brown sugar crumbled over the apples.  Two pounds of Johnsonville polska kielbasa in two inch chunks.  Enough to make a third layer.  Lid on and in the oven at 325 for an hour or so.

Assume everyone knows how to make mashed potatoes.  It involves peeling potatoes, boiling same, then milk, butter, salt, pepper and if you like things that taste good, some fresh garlic.

Been reading lately about gut health being so important. The experts suggest fermented foods such as Sauerkraut and Kimchi help the healthy flora in your gut. Luckily I love both. 

[rps]

Pot Roast - one method:

http://www.ozarkrevenge.com/2017/02/it-does-not-have-to-be-sunday-pot-roast.html