Thanks. Perfect for the cool weather this time of year.
The brisket came very well - I browned it first in a pan and deglazed with red wine and used the wine along with spices, mustard, worcestershire, molasses as the cooking medium- The same has applied to everything that I have done with the EPC which is that I always need to reduce the cooking liquid if I want to use as sauce or gravy. I shredded the brisket and added to the reduced sauce and warmed to create a pulled beef served with steamed potatoes. Flavors were great and while not “instant” it was faster than slow cooking or the oven by a long shot. I have used the machine a handful of times so I am still getting the hang of it but it is a handy tool,
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Well it’s Friday the 13th so probably a good time to limit risks and take it easy - I think tonight will be leftover smorgasboard and some vino
We’re starting a trend!
Middle Eastern tonight. Starting off on the hob with a tomato pepper and lentil stew, using a Bharat spice mIX. Will add in some cooked frozen pork meatballs the the missus made the other week and cook on a low heat in the oven.
We had some pastry left over from last night so I’ve cut out some discs. Once cooked I’ll cut a hole off the top and fill with the quick compote/marmalade made WIth satsumas , amaretto and honey. Some Greek yoghurt to go with as afters.
Just dropping in to say hi - it’s nice to see everyone again! I’ve still been posting on Chowhound a bit, but it’s not the same since the site update. Anyway, looking forward to reading about your dinners here!
For my part, leftovers will be for dinner tonight, but tomorrow we’re having guests. A sous vide flank steak roulade with a leek and roasted tomato filling and spicy cilantro sauce, low-carb mac and cheese and shredded Brussels sprouts in a browned butter vinaigrette are on the menu. I’m making sourdough bread for those who want carbs, and probably a dark chocolate dessert of some type.
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Yay! Welcome to the new table, bionda! Good to see you here.
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Cod is on sale this week and that changes my dinner plans again. Creamy soupy thing with cod loins, corn kernels, diced potatoes, Speck, onions, garlic. I think (across the pond) you call it a “chowder” of sorts. I call it fish soup.
Corn kernels because I am trying to use up stuff in the cupboards and freezer (a tiny one, thankfully) to make room for new things I will be bringing back from Germany on the next holiday.
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Finally back on schedule: cheeborger club @the pub, a few tunes with my mates, nightcap at the CBDTR.
Poker game tomorrow after a brief gig at the local blues festival. Takeout / delivery is on the horizon. It’s gonna be a fun weekend!
What is sisterhood other than a bond between girls?
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Hi There Bionda! ! Welcome.
Ha.Bloody auto correction. I meant amaretto.Now corrected. Thanks.
Oh that’s too funny. I have Spellcheck and it wouldn’t Dare print something w/o my OK… It’s only allowed to suggest then I can choose.
I’m trying to wrap my head around how amaretto became sisterhood…
WFD: Gio’s Homemade Chinese Sausage Burgers. Minced pork, Kosher salt, white pepper, 5-spice powder, light soy sauce, sugar, Bourbon. Cure in fridge 24 hours. After the cure either fill casings and hang for a period of time, or use fresh as I’m doing tonight for the burgers. No roll for me but George wants a crusty roll so a crusty roll he shall have.
Braised Napa Cabbage and Mushrooms: chicken broth; ginger; soy sauce; sesame oil; Napa cabbage; chopped scallions; oyster sauce; (button) mushrooms
Beets w Creamy Horseradish Dressing, p. 57 “Simply French”, COTM. Beets are steamed, diced, tossed in a vinaigrette made with olive oil & vegetable oil (but we’ll use walnut oil), red wine vinegar & sherry vinegar. A bit of heavy cream and prepared horseradish are mixed into the dressing before tossing with the beets. Mixing ethnicities here but… had the beets and everything else, so why not.
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A simple Quiche Lorraine with some steamed asparagus. Tried a new pie dough recipe from Flour where she suggests using the stand mixer. What a foolish idea that was! Butter didn’t break up enough so the butter oozed as it blind baked. I swabbed when it came our of the oven and it doesn’t seem to be the worse for wear. Next time, I go back to by hand or using the food processor. [btw, it is the Paté Brisee II recipe in the book.]
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I got a couple of boneless center cut pork chops on manager’s special the other day. As we know, these lack marbling so they are a tad bland, and it’s easy to overcook them. I cut a sweet potato into scant 1/2" thick slices, put a squirt of oil into a non-stick skillet, and sauteed them along with a chop. Once I flipped everything, I covered the chop with a grill sauce I bought months ago but never tried until now, and added some previously-smothered leek greens. Boy, is that sauce ever scrummy (to quote Mary Berry)! Steamed broccoli on the side - I had not had high expectations for this dinner, but it was outstanding. http://www.stonewallkitchen.com/shop/speciality-foods/grille-sauces-marinades/131133.html
The spell check writer apparently has pretty good drinking buddies 
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We’ve been grinding our own meat for a few years now and I used to make a Batali sausage recipe (bulk). But lately I’ve just been adding whatever flavorings I prefer to the ground pork. And yours sound terrific. What does the “curing” do please? We actually prefer pork to beef burgers.
This Chinese sausage mixture is not, strictly speaking, a cured sausage. Curing not only allows the meat mixture ingredients to meld and “marry” but deters bacterial growth, especially when curing ingredients such as nitrites and nitrates are used.
The meat mixture I make does not have any nitrites, etc. It’s as natural and organic as I can make it. It’s primarily a fresh sausage that has been allowed to rest and dry for a short time. I use the mixture within a day or two. I do not use it to fill casings, it’s used for either flavoring in an Asian dish or as I did tonight as a burger.
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