It took my South African wife a long time to figure out American butcher cuts.
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Classic.
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Our local bakery makes really good soda bread, with just a slight hint of sweetness. So my breakfast today was a slice with salted butter and homemade Seville orange marmalade and my lunch will be a sandwich of almond butter on soda bread.
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What are those numbers?
l guess Taste Atlas allows people to vote on those dishes.
Was another of things I didn’t know Id need to learn when we lived in France
I have to say that was one tasty meal. A small brisket was seared and then braised in beer with onions and the packet of spices. With an hour to go, chunks of multi-colored carrots went into the braise, and at around twenty minutes to go, seared wedges of cabbage went in. All the vegetables kept their shape and flavor. Instead of adding potatoes to the braise, there was champ, boiled and riced Yukon golds with hot milk and butter infused with scallions. I have a nice loaf of bakery rye for tomorrow’s leftovers. This was nearly as easy as boiling everything in one pot and many times better. Next year I want to add some parsnips.
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It sure was busy there yesterday.
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