I know all my veggie soups look almost identical (gotta be that dirty blonde roux I use as a base), but here’s last nights dinner. Celery soup with diced, pan fried potatoes, and sweat onions. The celery was sweat, too. Very rich & filling.
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Looks good!! And you made them in the Breville? I will have to try it.
OMG, Chowdom’s pork belly!!!
Naf, have you any stress? Stress can lead too all sorts of pain. Have you been working hard?
The partridge is a bit bony once you get beyond the breasts. Still good eat nonetheless. I like photos made with your camera a lot more. (But it’s up to you)
Love the pasta piccies, women! All that cheese! Haven’t had pasta lately, maybe I should, soon.
I’m the only one here, besides VikingK, who eats German(ic) food. Probably. I’ve mentioned this before but here we go again… dunno why whenever I eat Sauerkraut and Speck I feel like I’m “home”, in a small pretty medieval village somewhere in southern Germany or Austria. My acquaintances think I am from the middle ages because of my love of this kind of food, and all things medieval.
IIRC, the Franconians like to add juniper berries to Sauerkraut. I like the berries so much I add them to many things anyway.
German(ic) food, Belgian beer.
http://i.imgur.com/edMu7Fb.jpg
My last Speck. Gonna get more at the market this saturday if the rain fcking stops by then! Btw, once and for all, Speck is pronounced along the line of “Shpegk”. 
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I’m going to have to start tagging your meals Scubalicious .
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The last of the fresh tofu, same as last night with soy sauce and sesame oil etc… this just doesn’t work with storebought packaged tofu, so when i get the fresh stuff i make this until it’s gone!
The google told me i screwed up my korean rice cakes before because the refridgerated ones need to soak a bit, so tonight i did soak them-the sliced oval shaped ones- and then stir fried them with some bulgolgi sauce and veggies; some shredded carrot, and the last two baby bok choy chopped up, scallions, and chopped long beans. It turned out well and my rice cakes had the chewy yet soft texture i love, they’re really filling!
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OH. MY. GOD. you totally outdid me, brava!!! that’s amazing! you do realize the TJs PB i get is already cooked, right? now i’m going to have to get the real thing and try this the right way! amazing…
and brilliant touch eating over the pan! love it!!
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made lasagna the other night, and then we didn’t eat it until a couple days later. delish. very meaty sauce, 4 kinds of cheese, no bechamel. also, dino kale sauteed in chicken stock with plenty of garlic, and cannellini beans.
stuffed red peppers - stuffed with leftover rice, ground beef browned with chipotle and guajillo chilies, tomato paste, etc., and some ground up jalapeno tortilla chips. lots of jack cheese, and a topping (under the cheese) of tomato paste watered down a bit and blended with habanero sauce.
a new “recipe” for massa de pimentao - simply salt-cured in the fridge for 8 days and then pureed. will be part of a porco ala alentejana this weekend.
lots of meals out, and the last two nights were leftover freezer finds - red dal curry soup last night, albondigas soup tonight, with a salad of endive, fresh peas, cherry toms, blue cheese/sherry vinegar/tarragon dressing. super crunchy and fressssh.
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That salad is screaming to me right now … especially considering what I have been eating for the last two days!
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Everything looks fabulous and interesting as usual Maria. Never a boring plate
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Terrific photos!
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Btw you can add a splash of London Dry Gin if you don’t have the berries handy. Juniper oil is one of the main flavoring agents in London Dry Gin.
I use the term London Dry to distinguish this from a Dutch Gin (Genever) or a Sloe Gin, but most of the regular gins you find in the US are made in the London Dry style.
[quote=“Presunto, post:123, topic:7099”] dunno why whenever I eat Sauerkraut and Speck I feel like I’m “home”, in a small pretty medieval village somewhere in southern Germany or Austria.
[/quote]
Another really good use for German Speck, or double smoked bacon, is to cook with lentils and then serve with spætzle:
Linsen mit Spätzle und Saitenwurst is to me the German equivalent of meatloaf or mac and cheese, real down home comfort food. And it just doesn’t taste right without the double smoked bacon, or Speck.
I further find it interesting that Italian “Speck” which comes from Bolzen in the Süd Tirol, (or Alto Adige if you are the occupier/conquerors) is actually more like a dried ham (Parma, Serrano, Schwarzwälder) rather than pork belly. Lately in the New York area Italian “Speck” has been showing up on a lot of high end charc plates. Not sure if this has something to do with DOC laws, or if people are just trying call it something other than domestic prosciutto.
A group of us were at Staples Center last night for the King’s game so we decided to check out Ludo Bird. We had three spicy fried chicken breast sandwiches, which come topped with a tangy jalapeno slaw, and one order of spicy chicken tenders. I had the tenders and there were pretty good. The sandwich people were really impressed and everyone agreed that this was a really good food find in a stadium.
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I do make it once in a while rotating between Spätzle and Schupfnudeln. I also make it when I’m in Germany. Made this one in Breisach.
Love Tiroler Speck as well. Eat it on sliced sourdough every week. These days I get my Speck from a Hungarian stall at the market. All his Speck and hams and Hungarian paprika sausages are delicious. (Some photos I made of his trailer and stuff I buy from him)
Some might find it strange that I like juniper berries but despise gin. I also like fresh turmeric roots but not the powder and curries.
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Could only finish the smaller one and the tentacles. Saved the rest for noodles another time.
2 hours braising. Very tender but perhaps 1.5hrs would have been fine.
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CI have never used a slow cooker successfully. I cooked a 2.5 lb. chuck roast on low for two hours last night, and it was a dried out hunk of leather when I got home. I have a perfectly good Dutch oven for slow cooking, I don’t need this headache. 
The slow cooker is now in the alley, if anyone wants to give it a new home.
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Wow, that really looks awful! 
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Two hours is never long enough for a 2.5 lb. piece of beef. All recipes I’ve seen are anywhere from 6 to 8 hours, if not more. Even on high heat, it would take 4-5 hours.
Also, how much liquid did your recipe call for you to add at the beginning?
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This. 
On low, you should have done 6-10 hours. On high, 4-5 hours.
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