Got beets in the farm basket and was inspired by a cute young Russian I know to make Borscht.
She approved.
She approved.
Food thread
- Thread starter essguy_
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Simple meat sauce like yours allows us to savour the magic of combining beautiful ingredients! Bravo! (Mine is similar, including the celery!)
Made me thaw some ground meat for tomorrow! I make a nice pot of it and then bottle some hot in sterilized jars and then I freeze ziploc bags in portions.
It's so versatile that also like to add some cumin when I thaw some and use it to top a nice big salted/wrinkled baked potato with some crumbled bacon and sour cream.
Thanks for posting these food ideas Von!
For your viewing pleasure my friend!
I wonder if you will agree that Prosciutto di Parma is to Jamon Iberico what Baloney di Oscar Meyer is to a beautiful, handmade, nicely cured, dry, Soprasetta?
Molly Baz is such a tease.
It's different Prosciutto only uses salt and pepper, not the combination of spices found in Jamon Iberico. How does Jamon Iberico rate against the best cured pork in the world, with the indecent name of Culatello.
Can you imagine how much the content of that smoke house costs? It's like a membership to Augusta, if you have to ask you can't afford it.
Figures Charles III has his own private stash.
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You want me to play a video where a guy is kissing cheese? I don't think so...
So for this weekend's cook up it is a big batch of 10l or so of meat sauce to later combine with pasta to make meals through the winter.
1.5kg of lean ground beef is thawing.
3 green peppers and half a head of celery and 5 cups worth of onions are diced and sitting in a glass bowl with a plate on it in the fridge so the smell is contained.
They will be combined, stirred and cooked in a 1/4c of olive oil in a big pot until the meat browns and the onions are transparent.
Then 4 cans of canned ground tomatoes ( or fresh if made in Sept) and 4 of tomato paste and 2 of stems and pieces mushroom cans already on the counter get added.
Spices of salt, black pepper, paprika, cayenne pepper, garlic powder, ground oregano and basil are combined in and a couple of whole bay leaves sit on top. Again a glass bowl with a saucer on top. They get tossed in .
Add some water so it stirs to the right consistency, bring to a slow boil and keep stirring.
Original recipe calls for 3kg of meat. At this stage I add TVP as a meat substitute for the half of GB that I omitted earlier.
TVP is a dry crumbed tofu that has ground beef consistency and color once it rehydrates. I get mine at Bulk Barn.
With no meat at all in a recipe TVP to my tastes does not cut it.
But use half meat and half TVP, and the flavor of the meat is there but overall recipe is not as fatty, and a fair bit cheaper to make.
Add water as TVP swells until back to stirring consistency before it was added.
Simmer about an hour.
Here I pack 7x1l worth into glass mason canning jars and pressure can them at 10lbs pressure for about 90 minutes.
7 jars is as many as my canner will fit.
Usually I shut heat off and open the canner the next morning once it has cooled.
The rest of the batch goes in 1l jars, (typically there are about 3) and to the back of the top shelf of the fridge to use up over the next week.
The 7 canned jars go to the cold cellar and sit there for maybe a year, but we usually use them up before that long,
Combined with fresh or canned tomato puree and the flavor is really good, like they had never been pressure canned.
1.5kg of lean ground beef is thawing.
3 green peppers and half a head of celery and 5 cups worth of onions are diced and sitting in a glass bowl with a plate on it in the fridge so the smell is contained.
They will be combined, stirred and cooked in a 1/4c of olive oil in a big pot until the meat browns and the onions are transparent.
Then 4 cans of canned ground tomatoes ( or fresh if made in Sept) and 4 of tomato paste and 2 of stems and pieces mushroom cans already on the counter get added.
Spices of salt, black pepper, paprika, cayenne pepper, garlic powder, ground oregano and basil are combined in and a couple of whole bay leaves sit on top. Again a glass bowl with a saucer on top. They get tossed in .
Add some water so it stirs to the right consistency, bring to a slow boil and keep stirring.
Original recipe calls for 3kg of meat. At this stage I add TVP as a meat substitute for the half of GB that I omitted earlier.
TVP is a dry crumbed tofu that has ground beef consistency and color once it rehydrates. I get mine at Bulk Barn.
With no meat at all in a recipe TVP to my tastes does not cut it.
But use half meat and half TVP, and the flavor of the meat is there but overall recipe is not as fatty, and a fair bit cheaper to make.
Add water as TVP swells until back to stirring consistency before it was added.
Simmer about an hour.
Here I pack 7x1l worth into glass mason canning jars and pressure can them at 10lbs pressure for about 90 minutes.
7 jars is as many as my canner will fit.
Usually I shut heat off and open the canner the next morning once it has cooled.
The rest of the batch goes in 1l jars, (typically there are about 3) and to the back of the top shelf of the fridge to use up over the next week.
The 7 canned jars go to the cold cellar and sit there for maybe a year, but we usually use them up before that long,
Combined with fresh or canned tomato puree and the flavor is really good, like they had never been pressure canned.
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Thanks for posting this paesan!
It viscerally brings back memories of a trip to Modena about 15 years ago. I was on business and fortunate enough to be invited to a weekend afternoon get-together in the town where it is made. Although it appeared modest, the food set out around the garden was exquisite. My new friend told me all about culatello after I mentioned how good it tasted. He showed me how to enjoy it with this simple, deep fried pastry-like bread. Just like in the video!
He told me that the secret to the complex mustiness was in all in the local fungal spores/mold varieties that thrived because the cellar was cool and close to the fog of the river. He made the point of saying it wasn't smoked. Would be a 'crime'!
But I still prefer my jamon Iberica Pata Negra Bellota! It is only seasoned with salt. Nothing else. It's distinctive richness comes from the acorns the black footed breed of Iberian pigs eat in the fall they are harvested. Hmmmm.... I wonder what the bacon from them tastes like?
To be perfectly honest Schlong, I've never had a cured ham from another country - except Croatia.
One of my neighbours (RIP) had a talent for curing ham. He decided to impress his Italian neighbours with his product. It was much better than I expected it would be. I decided to pay him the highest compliment by going to fetch a cantaloupe and we finished the rest of the ham that way.
The Cake Boss Buddy Valastro is opening a bakery in Toronto...he's going to get his ass kicked. I didn't complete The Holy Trinity (San Remo, Tre Mari and Rustic Bakery). Unlike the other two, Rustic is not situated on a main thoroughfare, it was set to be part of a neighbourhood. The Culford/ Maple Leaf area was a construction workers enclave when Rustic first opened. Now it's more of a professional neighbourhood with Rustic (Culford/Rustic) right in the middle of it.
Btw I'm into the bacala from Rustic.
One of my neighbours (RIP) had a talent for curing ham. He decided to impress his Italian neighbours with his product. It was much better than I expected it would be. I decided to pay him the highest compliment by going to fetch a cantaloupe and we finished the rest of the ham that way.
The Cake Boss Buddy Valastro is opening a bakery in Toronto...he's going to get his ass kicked. I didn't complete The Holy Trinity (San Remo, Tre Mari and Rustic Bakery). Unlike the other two, Rustic is not situated on a main thoroughfare, it was set to be part of a neighbourhood. The Culford/ Maple Leaf area was a construction workers enclave when Rustic first opened. Now it's more of a professional neighbourhood with Rustic (Culford/Rustic) right in the middle of it.
Btw I'm into the bacala from Rustic.
Thanks for this! I am an absolute fan of soup. My best recipes are with butternuts and garlic. Or carrots/celery/apple. Or tomato and mint. But the best of the best are spinach cream or mushroom cream.
I am not vegan either but the older I get, the more I learn about cuisine and to respect a budget as meat is so fucking expensive I am becoming more and more a vegan
Chef Vincenzo Prosperi roasts Marco Pierre White like Uncle Roger roasts Jamie Oliver. He deserves it, he makes the grossest gnocchi recipe I have ever seen.
Thanks for the recipe Missy, I'll be making it when I'm able.
Uncle Roger is a fucking idiot for moving to LA. He's not going to find anyone like Auntie Liz there.
Uncle Roger is a fucking idiot for moving to LA. He's not going to find anyone like Auntie Liz there.
This weekend is a batch of home made pork and beans.
I cooked up 2 packages of bacon this am then diced the results up.
Soaked 6 dry cups of dry navy beans in the fridge last night.
Added mustard powder, molasses, brown sugar.
Will add beef broth tomorrow morning and run the pressure cooker for about and hour.
Yields about 6 liters of product.
I cooked up 2 packages of bacon this am then diced the results up.
Soaked 6 dry cups of dry navy beans in the fridge last night.
Added mustard powder, molasses, brown sugar.
Will add beef broth tomorrow morning and run the pressure cooker for about and hour.
Yields about 6 liters of product.
Look at how small Nela looks beside her fellow competitors. The three beefy guys are destined to lose, their abs are to flabby for speed eating. Joey Chestnut can do his laundry on his abs.
Nela likes sausage.
Nela likes sausage.
I hate those challenge
The best burger I ever had was a simple salt/pepper patty served in a lightly grilled French baguette with a bit of salad, tomato and Dijon mustard
