HungryChris

Steak and giant baked potato night, with a side of baby arugula in a vinaigrette (we reserve the red wines for special occasions, so, yes, white wine). HC

I have not been to a subway in a few years, but have had mixed experiences at various locations. It sounds like the firm is in a struggle that could go either way. As an income minded investor, I am always searching the news for trends and stories that might provide insight, I read this article recently. HC http://www.businessinsider.com/subways-closes-stores-spirals-downwards-2017-12

Grilled corned beef tongue, Swiss cheese and pickled turnip on rye. HC

The last 2 slices out of the freezer of Pane Turano Italian Bread from Aldi. Both were first toasted and buttered. The larger one was topped with pan seared slices of corned beef tongue, a layer of sliced marinated mushrooms followed by a thin layer of fontina cheese and put back in the toaster, the smaller one was deprived of the corned beef. Both were very good! HC

It definitely is a delicacy and based on the ever rising price, one that is growing in popularity. HC

Shrimp fra diavolo with a fresh baby arugula vinaigrette. HC .

There is much to be said about starting the day out properly! HC

Shredded beef and refried bean burritos with pico de gallo, sour cream and salsa. These were steamed in the IP on a piece of aluminum foil that had been sprayed with olive oil and shaped to keep them apart to avoid ripping them open when served, a lesson I learned on earlier attempts. HC

Mortadella, onion and baby arugula sandwich. HC

You're not telling me a thing!! I just returned with 2 bottles and some cilantro. Made a batch of fresh salsa and pico de gallo. HC

Breakfast was a real eye opener, no fresh salsa (cilantro has been nonexistent for a week around here), no Crystal hot sauce (that spare bottle in the pantry must have been a mirage), but on a brighter note, Frank's RedHot pairs well with fried polenta! HC

Found these frozen Rock Cornish Game Hens that all claim to be 16 oz. Close inspection quickly shows that not to be the case, as there are tiny ones and whoppers. Still, I like the idea and they all ring up at $2.59, which is pretty good. I did these Korean BBQ style in the oven. Next time I will do them in a closed baking dish for more moist tenderness, but these were pretty good. I served them with steamed broccoli and mild garlic couscous. HC

Very much so! I helped my mother prepare one for a cocktail party as a kid and remember thinking, there is no way I would ever eat this. The next morning I tried it without knowing what it was and was instantly hooked. HC

Yes, sliced thin, I daresay you could smear this like liverwurst, it's that tender. That is why I chill it before slicing. Once out of the Ipot, the skin peels off without issue. I once smoked one without boiling and I had to use a knife to get the skin off, a tedious and wasteful process. HC

The funny thing is that Deb had a bite of my tongue sandwich at the Second Avenue Deli, before it moved, and liked it, until she found out what it was. @kayb, I respect your opinion and admire that you tried it, knowing what it was. I tried it as a young lad, without knowing what it was and fell in love with it at once and learned to deal with it as a result. HC

For the brine, I use 1 1/2 cups of Morton Tender Quick, 6 cups of water. I inject the beef thoroughly to ensure distribution. I add 3 or 4 bay leaves, some mustard seed and a few peppercorns. Experience has taught me to let it go for 3 weeks to ensure no "pot roast" brown interior areas. I find the brine seasonings are far less effective than those in the cooking process. For that, I rinse off the tongue, just cover it with water in the IP, add a half cup of Crystal hot sauce, half cup of cider vinegar and 3 or 4 bay leaves and cook on high pressure for 90 minutes. As soon as the pressure drops enough to open the pot, I take it out (this time I put it in the snow on the deck) until I can bag the tongue and put it in the fridge to chill. It is a time consuming effort, but once you sample the result, worth every bit of it!! HC

Today, I cooked the corned beef tongue that has been brining in Morton Tender Quick solution for 3 weeks in the downstairs fridge. Keep in mind that this whole process is carried out covertly on my part because Deb wants nothing to do with it. As a result, all operations must be conducted "off hours" and on a carefully crafted schedule. This particular specimen, was brined concealed in the crisper of the downstairs fridge, where Deb never ventures. If I so much as hint that it is going on or that she might want to sample the results, it's greeted with a rolled eye, a shaken head and a muttered "Oh, Brother!". Nevertheless, I persist. Here is the tongue after 90 minutes in the IP with natural release. It has been peeled, chilled and trimmed of excess fat. Because I am the only one in the household who eats this, I generally cut it in half at this stage and freeze half. I desperately wanted a sandwich for lunch, so I put it on the slicer and sliced up a generous amount for a nice sandwich and proceeded to make one with Swiss cheese on lightly toasted rye. A freshly opened growler of Dogs & Boats, American DIPA rounded things out nicely. HC

Kimchi fried rice with leftover kielbasa. HC

On a visit to a little restaurant in Rome, 2 years ago, Pane Vino e San Daniel, on the way to the refurbished Trevi Fountain, Deb had a dish of polenta, gorgonzola cheese, toasted walnuts and arugula that was so good, it has haunted me ever since. Tonight, I took a stab at it and was pretty pleased with it. HC

Grilled ham and Swiss and the last of the open growler of Dogs and Boats DIPA. HC

Corned beef hash, poached eggs on rye. HC

Linguini with clam sauce. These were clams harvested by Stop & Shop, but I hope to be out there again soon, as soon as weather permits. HC

I have a beef tongue that has been corning in the basement fridge for 3 weeks, but I also had leftover corned beef in the fridge in the kitchen, so I decided to make way for the new by making corned beef hash from the old. One of my earliest recollections is having my mother show me how to clamp the meat grinder to the kitchen counter and grinding leftover corned beef, par boiled potatoes, chopped onions and seasonings to make hash, one of my father's favorites. Because this was a flat cut corned beef, it wants for a bit of fat, but the flavor is outstanding. HC

My own proud version of Olive Garden pasta e fagioli and cheddar bay biscuits. HC

Just finished the driveway with the snow blower, a job that is greatly simplified with a garage. I estimate the snow to be about a foot deep and very heavy. My hands were so cold they ached when I was done, but as I was finishing up I had a vision for lunch that motivated me. Toasted rye, cream cheese, smoked salmon, pickled onions and capers and a bit of Scandinavian cheer from the freezer. HC