What's Cooking?

[joeD]

Umami. The heretofore undiscovered "taste" that our tongue "tastebuds" couldn't identify. It took a nation of millions to hold back this breakthrough palate changing discovery. How bereft of culinary pleasure we citizens have been lacking until the identification of the groundbreaking discoveries of soy sauce and mushrooms and anchovy paste and other gustatory delights hidden for eons from the general public. Known only to our Asian kin, their ancient food know how was a complete mystery, until television unearthed "Ancient Chinese Secret" (Calgon detergent BTW).

Umami. A word that food know nothings toss around like Hawaiian Lava salt. 

Umami. Good grief.  

 

 

 

[Terrierman]

 

 

I was only mentioning that Worcestershire contains anchovies.  Sorry for the confusion.

[MOPanfisher]

If I ever get back on the creek for a couple days I will post a pic of bacon wrapped around a stick and cooked over the fire.  For some reason the cool weather has me craving some.stick bacon.

[rps]

If I ever get back on the creek for a couple days I will post a pic of bacon wrapped around a stick and cooked over the fire.  For some reason the cool weather has me craving some.stick bacon.

Everything cooked over a campfire in the chill tastes better.

[ness]

Went to the KC City Market yesterday to see what looked good. Lots of interesting stuff to see. Ever seen a hot Amish chick? Well I did. One guy had some nice looking banana peppers and small cucumbers, so I brought some home for pickling. 

First up was an old recipe -- sauerkraut-stuffed banana peppers. I had some sauerkraut I made, and a few banana peppers from the garden to go with the ones I bought. Drain the juice off the sauerkraut, core and seed the peppers and stuff. It's fairly time consuming and delicate work, but I love them. It's a sweet brine with a little garlic and some heat from crushed red pepper. 

Pickles are a sour brine with garlic, allspice berries, crushed red pepper, mustard seed and dill seed. Both of these are refrigerator style -- not canning involved so they're perishable. Now the hard part. The peppers need a couple weeks, the pickles are ready in about one.

 

 

[rps]

Headed for a smoked brat braise tonight with sauerkraut, apple, bacon, onion, and baby gold potatoes. I will do pictures as I prepare and add them to this post later.

Ok. Now it is later. I have posted the pictures and recipe to Living Well in the Ozarks - The Best Revenge. Please forgive the link. If this bothers anyone, say so. My feelings will not be hurt.

http://www.ozarkrevenge.com/

 

[Chief Grey Bear]

I love the KC City Market!! That place rocks!!!

[joeD]

Revenge against what?  Revenge is an angry word and implies long suffering feelings against someone or something.

Tourists apparently. Encroaching on his " I live here! " sensibility. He wants attention and accolades living in the "Ozarks," yet, is contemptuous of those who examine his life or work that he posts on line, for everyone to see. 

So, he uses fresh ingredients and cooks meals. Who doesn't?  

[Mitch f]

Went to the KC City Market yesterday to see what looked good. Lots of interesting stuff to see. Ever seen a hot Amish chick? Well I did. 

 

 

I try to stay clear of KC....

Amish hot chicks? You and Wrench?

[joeD]

She doesn't care about your f******  heritage pork or hand picked fennel bulbs.  She wants you to pay attention to her, and not your f****** food pix you tools.