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Another nearly one pot meal. Chicken and blood sausage with potatoes. Also contains garlic, chilli, white wine and coriander leaf. Soy roasted asparagus cooked separately.

 

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Pictures taken through clouds of steam.

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Been wanting corned beef sandwiches since St. Pat's (we didn't have enough left over to make any with) so I did one in the pressure cooker for last night.  Cheese was super melty.....used my homemade  sauerkraut ......hit the spot.  Pickled stuff, fries and macaroni salad along side.

 

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Edited by Shelby (log)
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20 hours ago, Kim Shook said:

@mgaretz – Thank you!  I use Gravy Master – would that be the same as your caramel coloring?  And, as far as cornstarch goes – is that a last-minute addition?


Yes, but if you can find caramel coloring it’s a lot less expensive. The cornstarch is added at the end in a slurry of 1 part to 1 part by volume of cornstarch and water. I usually separate the liquid and put it into a small saucepan on the stove, apply heat and stir in the slurry until it thickens, then add it back to the contents and serve. I’ll add a bit more caramel if the gravy isn’t brown enough. 

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Mark

My eG Food Blog

www.markiscooking.com

My T shirt site: Guy Bling

My NEW Ribs site: BlasphemyRibs.com

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Black pudding, calf's liver and Speck. With Sauerkraut and bread dumplings.

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The lowly smoked herring. Spinach with cream underneath.

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Weather forecast promises spring on Tuesday. So far nothing but rain and cold, and hail showers in March. Yesterday hail:

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But I'm so glad this is over!

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We went to Sephardic friends for the Seder

chopped liver (no picture) with the champagne

the seder plate

beef meatballs in tomato sauce with pine nuts

stuffed zucchini with apricots. filled with meat and rice

lamb shanks with a tomato, mint parsley sauce

and my friends with a 1968 Ygay I brought

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1 hour ago, scamhi said:

We went to Sephardic friends for the Seder

chopped liver (no picture) with the champagne

the seder plate

beef meatballs in tomato sauce with pine nuts

stuffed zucchini with apricots. filled with meat and rice

lamb shanks with a tomato, mint parsley sauce

and my friends with a 1968 Ygay I brought

IMG_4048.JPG

IMG_4050.JPG

IMG_4051.JPG

IMG_4049.jpg

IMG_4052.JPG

IMG_4053 2.JPG

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IMG_4056.JPG

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Please tell me that you used a crappy sacrificial wine for the dropping on the plate!!!

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38 minutes ago, KennethT said:

Please tell me that you used a crappy sacrificial wine for the dropping on the plate!!!

we did. my friend purchases his Jacques Cariilon from Burgundy, France

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Using up leftover peas and basmati rice from a previous supper. Added diced ham and pineapple - extra ham slices for hubby.  Picked up lovely Yu Choi - blanched then sauteed with garlic and ginger.  

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Pork loin roast, scallop potatoes, roasted beets and apple sauce for supper tonight. It's been a while since I made the potatoes. Hubby was happy.

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Dejah

www.hillmanweb.com

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Not entirely sober mixed grill* with roasted potatoes, carrots, and onion.  First food picture with my new camera.  Please ignore the focus, when I stopped down I got half a century of dust.

 

*also known as random leftovers

 

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Vegetarian shepherd's pie. Mushrooms, carrots, peas, celery, onion, spices. and flavorings. Layers of mashed potatoes with some chunks left, cheddar cheese, malt and nutmeg. Breadcrumb topping for texture. Local stout beer. Salad and pickles.

 

 

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Edited by shain (log)
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~ Shai N.

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1 minute ago, shain said:

Vegetarian shepherds pie. Mushrooms, carrots, peas, celery, onion, spices. and flavourings. Layers of mashed potatoes with some chunks left, cheddar cheese, malt and nutmeg. Breadcrumb topping for texture. Local stout beer. Salad and pickles.

 

 

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I'd call that Gardener's Pie.

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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@pattishowed us her tea leaf salad a few days ago and I became obsessed.  Got my kit yesterday and had to make it to go with dinner.

 

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You mix some of the picked (pickled) tea leaves with some of the dressing and let it sit for a bit.  While that was happening I fried some garlic.....I put just a bit on top.  The bean topping also has garlic in it.  

 

Before mixing:

 

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OH this is good.  I got the spicy like Patti did....it's not overly hot but it has a nice kick to it.  I have enough to make at least one more salad, probably two.   Thank you @patti!!!!!!

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14 minutes ago, Shelby said:

@pattishowed us her tea leaf salad a few days ago and I became obsessed.  Got my kit yesterday and had to make it to go with dinner.

 

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You mix some of the picked (pickled) tea leaves with some of the dressing and let it sit for a bit.  While that was happening I fried some garlic.....I put just a bit on top.  The bean topping also has garlic in it.  

 

Before mixing:

 

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OH this is good.  I got the spicy like Patti did....it's not overly hot but it has a nice kick to it.  I have enough to make at least one more salad, probably two.   Thank you @patti!!!!!!


I’m so glad you like it! Looks like you were smart enough not to put in an over abundance of tea leaves. I think I have about half of those left, but a lot of the other two elements in the kit. Not sure that I’ll get three salads out of it. 

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Dear Food: I hate myself for loving you.

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6 hours ago, JoNorvelleWalker said:

Dinner03292021.png


Not entirely sober mixed grill* with roasted potatoes, carrots, and onion.  First food picture with my new camera.  Please ignore the focus, when I stopped down I got half a century of dust.

 

*also known as random leftovers

 

Nice first photo.  Assuming you went with the Sony?  Certainly new technology, takes some time getting used to.  Let us know how you like it.

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30 minutes ago, Shelby said:

@pattishowed us her tea leaf salad a few days ago and I became obsessed.  Got my kit yesterday and had to make it to go with dinner.

 

 

 

Tea is quite often used as a dinner ingredient here. Never seen it pickled though.

 

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Prawns with GreenTea


 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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1 hour ago, liuzhou said:

 

Tea is quite often used as a dinner ingredient here. Never seen it pickled though.

 

I have not seen iit as pickled but rather  like this:  Traditionally, the star of this famous Burmese salad, laphet, is made by fermenting just-picked tea leaves for several months underground

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My husband grilled T-bone steaks last night. It’s not our usual choice for steaks, but he thought they looked good at the supermarket. They were YOOGE, so I reserved some of mine for another time. 
 

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Dear Food: I hate myself for loving you.

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4 hours ago, TicTac said:

Nice first photo.  Assuming you went with the Sony?  Certainly new technology, takes some time getting used to.  Let us know how you like it.

 

Yes, Sony (which just increased in price $500 today).  For financial reasons I'm not yet able to get any Sony lenses.  Taking the dinner picture I removed the lens head from a Leica lens and screwed the optics into a Leica close up device, then attached that to the Sony by means of an adapter.  This arrangement does not allow focal distance to be adjusted, but fortunately the field of view is about the same as a dinner plate!

 

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