Image Unavailable, Please Login Image Unavailable, Please Login slow cooked brisket. Old Canadian recipe.
Yowza! Kind of looks like a pot roast type preparation, but that gravy looks a lot darker, and far more luxurious than my pot roast gravy. T
Well Ania sometimes frowns upon me ogling the ladies here... (actually, she doesn’t mind at all...usually points the good ones out for me...love my lady...anyways...changing topics...) Her mom continues to roll out my favorites. Today was pan-fried pork cutlets with cole slaw and potatoes. She pounds the pork loin very thin and then soaks it in milk and beaten eggs overnight. Then breads and frys quickly in oil. The result is crispy on the outside but amazingly tender. I ate a very large number of them Image Unavailable, Please Login Image Unavailable, Please Login
Le Creuset cookware is amazing. My wife makes a beef bourguignon in one of our big pot things. Sooo goooood! Yours looks just as good.
Classic cookbook. Lots of editions out there. This one is from 1989 I think. My wife has tons of notes in every blank space. The New Basics Cookbook, Rosso & Lukins. See if the pdf loads. Image Unavailable, Please Login
I'm going to run up and get sashimi and scallop rolls. Tomorrow is thanksgiving in Canada. Getting turkey and prime rib. With the left over turkey, I plan to make enchiladas. Substitute turkey for chicken. So looking forward to doing that.
Two hours until prime rib and turkey. Both my brothers and dad are not big turkey eaters, hence the prime rib.
Sounds like a blast. What are traditional side dishes up there? Pot roast. Image Unavailable, Please Login Turnip, celery and onion. Herbs and spices. Image Unavailable, Please Login Got a little more reducing to go. T
From the other night... Image Unavailable, Please Login Reversed sear tomahawk. Rain showers came through, so I did it inside. 225 F until 125 F. Then seated in the broiler until high. Internal temp was about 140 F. Image Unavailable, Please Login T
Thanks. I have pretty much given up on trying to cook steaks > 1.5" thick any way other than reverse sear. As my wife & I have hit the age where a big steak means we have to share it, reverse sear started in a low T oven allows me to dial in an internal temp that is guaranteed to make us both a bit cranky (too done for me, too rare for her) - and isn't that what true love is all about! Usually, I like to do the searing on the grill over a wood/charcoal fire - for a bit of smoky flavor - but the weather conspired against us this time...T
Had some mail to go out in the states. By the time I got out of the post office it was 4pm and I was hungry. An Applebee's across the street, so I dined there. BBQ brisket tacos.
We are living in a little apart-hotel while we wait for our (still tiny) apartment to be available later this month...so that means eating out more than we typically do. Here is a spread from one of the countless Indian/Pakistani places outside our door. This one specializes in tandoori. So we had; - Tandoori mixed grill (2 types of chicken, 2 types of lamb) - Tandoori mushrooms (amazing) - Saag Paneer (spinach and cheese) - Aloo Gobi (potato and cauliflower) - Keema Parantha (bread stuffed with minced lamb) - Garlic Naan (loaded w garlic) - Onion Bhaji (fried onion patties) Image Unavailable, Please Login
I was really craving italian and this place had some very good, mostly authentic pizza. Had a bufala mozzarella margherita and a loaded pie with spicy meat sauce. Both very good. Image Unavailable, Please Login Image Unavailable, Please Login
I've got to try Indian food one day. My town is home to the first Sikh temple in North America. Net result we have a lot of South Asian immigrants, so several Indian restaurants here. Plus Surrey, not too far, also has a large South Asian population. Sure I could find a good authentic Indian place. Tonight is enchiladas with left over turkey.
Take a pic, dang it! BTW, Max, if you have a ton of turkey left over, and like pasta, which I surmise that you do, try this recipe. https://www.spendwithpennies.com/turkey-tetrazzini/ And, definitely, add Indian to your repertoire. T