What's Cooking?

[Terrierman]

6 hours ago, rps said:

I'm game to try it and I bet it would be magnificent. If the funk puts you off, I would assume you avoid Stilton and Gorgonzola? As for the whiskey - they use it as a cure process to reduce the amount of weight loss from the aging.

In the street markets and in the butcher shops in London, they hang and age beef sides for much longer than what we are accustomed to seeing here. The beef gets rather gamey and funky, but you shave that off and the beef beneath is buttery and very tender.

The English would hang ducks, pheasants and partridge until they separated at the neck and then dress and cook them.  That's a little far gone for me.

[MOPanfisher]

Not my idea of fine quisine, however a good aged steak yeah I could do that.  Some days its the simple things though, came home last night, damp, and tired, walked into the house and the smell of the beef roast in the crock pot was the most wonderful thing I could think of.  If I could make a fragrace that smelled like roast, fresh bread, and strong coffee I would be rich.

[rps]

On my way home from Tulsa today, I stopped at the Sams at US49 and AR62.

They have implemented a model new to them. They have chilled dairy and produce rooms. They have an extensive take and bake or take and reheat counter. They have a real butcher counter that includes flown in fresh fish and a brace of sushi makers. Obviously, they are trying to throwdown with Fresh Market, Trader Joes, and Costco. I am ok with this.

I took home sushi tonight, including some dumplings I will fry/steam. I made my own dipping sauce.

For tomorrow I have halibut to bake under herbed crumbs.

For Tuesday I have a several bone pork chop roast.

If you can avoid being flooded out, life here in the Ozarks is going upscale.

[ness]

shrimp and cheesy grits. Perty good. 

[snagged in outlet 3]

What's a grit?

[Flysmallie]

17 minutes ago, snagged in outlet 3 said:

What's a grit?

disgusting

[MOPanfisher]

Oh man I LOVE good grits, cheesy ones are even better and nothing is lost by the addition of shrimp.  Save me some leftovers sir.

[ness]

3 hours ago, snagged in outlet 3 said:

What's a grit?

Pesci?

[rps]

2 hours ago, ness said:

Pesci?

My Cousin Vinny! Love that movie!

 

[rps]

Yesterday I was hobbling (lower back decided to flare) but managed to cook anyway after the doctor appointment.

I roasted a two bone pork chop roast to 145, slow cooked Greek green beans, and made a cous cous pilaf. Good stuff.