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Old January 7, 2017   #16
Cole_Robbie
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Next summer I want to buy a bottle of Bacardi 151 and set my sweetest tomatoes on fire to see what happens. I think "tomato flambe" isn't a thing because tomatoes with a high sugar content are not commercially available.
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Old January 7, 2017   #17
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German stripe tasted really sweet to me.
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Old January 7, 2017   #18
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Hubert Keller's show today was about cooking with beer. I just caught the end of it where he makes ice cream and beer/ale/porter/stout floats.

His recipes are at http://hubertkeller.com/ but I don't see that recipe. Show 219 is (also?) about beer.

He has an entire show on Boeuf Bourguignon and another just on Coq au Vin.
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Old January 7, 2017   #19
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That looks good Worth, why is all of your sauces red, the chili powder you made? It almost looks like chili oil.

I'm glad you brought this up, I may cook a braised red wine beef shank dish tomorrow. Now I'm thinking Osso Buco too..Hmmmm decisions.
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Old January 7, 2017   #20
Worth1
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Quote:
Originally Posted by Rajun Gardener View Post
That looks good Worth, why is all of your sauces red, the chili powder you made? It almost looks like chili oil.

I'm glad you brought this up, I may cook a braised red wine beef shank dish tomorrow. Now I'm thinking Osso Buco too..Hmmmm decisions.
Some times yes but this one no it was the 6 pounds 6 ounces of tomatoes and the whole bottle of 36 proof wine I put in it.
The only spices were a wee bit of salt lots of black pepper and garlic powder that is it.
The oil you see is on top pure olive oil.
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Old January 7, 2017   #21
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Originally Posted by EPawlick View Post
Looks delicious! And tomorrow, you can have it with Fresh bread!
Not for sure I will have time I might have to go dig a ditch in west Austin.
Nope just looked I have some pre-made half baked ciabatta bread left in the freezer.

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Old January 8, 2017   #22
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Now I wish I would have bought that big canner so I could can these 16 quarts of soup I have.
I feel like an idiot for not getting it.
It would take me all day with the little one four quarts at a time.
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Old January 8, 2017   #23
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The giant kettle is washed out and put away.
I set the whole thing out in the cold last night to cool off and put 12 quarts of it in the freezer and saved one for today on the stove.
The first thing I tasted today was cold soup to see what it tasted like.

Now here is the run down on what I did.
It was 4 pounds of chuck roast I cut up.
One pound of cut up sweetbreads.
Pepper and garlic powder.
In the kettle I put in virgin olive oil and put the meat in to cook, it made its own juices.
While this was going on I made the roux.
When it was the color of peanut butter I put it in with eh meat.
I them dumped in the whole bottle of Madeira and some more water about a bottles worth.
I took the roux pan without washing it (why wash it) and added more oil and cut up 3 giant mean onions and one bunch of cilantro just because I didn't want it to go to waste and I had it around.
Sweated them in the pan with oil.
While this was heating back up I cut up the rest of the carrots and potatoes and so on and let it heat up on medium low.
By the time the root crops were dome the meat was tender.
At the end put in the pasta if you want and simmer till done.
Or you can cook it on the side to add as wanted.
I highly advise not to do this with any other meat besides chuck or ground of some sort.
If you use sirloin it will come out like a dry chew toy, been there done that.

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Old January 8, 2017   #24
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One last word on the soup I made and the reason for not many spices.
I would consider it what I would call a base soup.
Like this morning I added water my homemade chili powder Mexican oregano and nutmeg plus about 3/4 cup of pasta.
I let it cook till the pasta was done.
By doing this I can make any flavor I am looking for.
You can add herbs at the end and they need to be added at the end anyway.
But you cant take them out.
Plus it turned one quart of food into 2 quarts.
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Old January 8, 2017   #25
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I agree with the base soup. Sometimes I'll add picante sauce and/or boiled okra to my bowl of soup. That way, others can eat the same soup without those two strong ingredients, and add whatever they want or not.
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Old January 8, 2017   #26
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Using Worth's base soup more or less, you can also us trip, well cleaned and diced up, for the long simmer and it is very good. If you add the tripe and lots more black pepper (lots!) then more hot peppers to suit each cooks taste or style, you would have a version of Philadelphia pepper pot soup.
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Old January 8, 2017   #27
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Quote:
Originally Posted by imp View Post
Using Worth's base soup more or less, you can also us trip, well cleaned and diced up, for the long simmer and it is very good. If you add the tripe and lots more black pepper (lots!) then more hot peppers to suit each cooks taste or style, you would have a version of Philadelphia pepper pot soup.
I didn't want to freak people out on the black pepper as to how much I put in it.
The top was completely black before I stirred it up.
Probably more than a hand full.
My mothers soup always had about 3/8 inch of black pepper on the bottom.
The closer you got to the bottom of the kettle and the longer it lasted the hotter it got.
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Old January 9, 2017   #28
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My favorites beers are IPA's, love em, but never cook with them, the stronger hop flavor doesnt work well. If I use beer to cook with its usually a porter or stout.
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Old January 9, 2017   #29
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Chicken Piccata and Chicken Marsala. Both are basically pan seared chicken cutlets, briefly simmered in a pan sauce made with white wine (Piccata) or Marsala wine. An internet search will turn up hundreds of recipes, but both are very easy to make.

Season and flour the cutlets and sear them to a light golden brown in a combination of oil and butter. Remove from the pan then add the wine and let it reduce and thicken, adjust seasonings, put chicken back in the pan and very lightly simmer until it's tender. (Some people supplement with some chicken stock if they go with less butter/oil and less wine.)

The Picatta typically comes with capers added, and the Marsala with sliced mushroom that are sautéed then simmered in the sauce together with the chicken. I skip the capers, but I do use the mushrooms.

I always make sure there is enough sauce to also dress the pasta served with the chicken. The Piccata served over sautéed spinach in place of pasta is also good.

We have a few "old style" Italian restaurants that will serve chicken Picatta or Marsala with a side of pasta and tomato sauce unless you know to ask for the chicken to be served over the pasta.
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Old January 9, 2017   #30
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Next weekend will be New England clam chowder with white wine.
Totally made up.
Worth
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