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Posts by phatch

Smothered pork chops southern style
My mother and then the Frugal Gourmet.
Cook it in the manner of southern greens   2-3 pounds of chopped kale 5 garlic cloves sliced thin 2 tablespoons bacon fat (or butter or oil) Chicken stock as needed salt and pepper to taste   Heat the bacon fat in pot/dutch oven. Add the garlic, stir until fragrant, about 30 seconds. Add the kale in batches. stir, flip or use tongs to turn until the kale has wilted down.Add more kale This goes fairly quickly.  Season with salt and pepper. Add chicken stock to come...
It's wetter than cous cous, a bit more chew. But otherwise pretty compatible.
This will have a lot of links.    First, philosophy and technique-- which is not what you asked about, but has been discussed in this context a couple of...
Yes, I meant in season is cheaper and is better quality on some things.
There are things I like about our shipped food though. Lemons and limes year round is very handy. And Meyer lemons and key limes in season. The Cavendish banana is of reliable quality year round though not spectacular at any point. Cilantro and parsley from the greenhouse on demand. Same for green onions. And many things aren't particularly seasonal because they can keep well. Potatoes and other tubers, hard squashes. Even apples can store well in a cool basement for...
I confess I keep some of the canned stuff around and I use it when I get a sudden craving and don't have all the ingredients of hand. Maybe 2x year. Corned beef has so much sodium and I'm on a sodium restriction so I eat it very rarely.
I'm not a fan of the electric pressure cookers. They don't have the power for good browning or a quick heating to pressure. So I like stove top units. The Fagor Duo line is probably the best value. Get an 8-quart unit instead of a 6 quart. You can always cook smaller items in it but the extra capacity is great when you need it. One last note, I have a preference for US pressures of 10 and 15 pounds. The rest of the world cooks at about 8 and 12. Electric cookers only...
Hmm, you're scrambling eggs, then you can ignore my egg and hash holding comments. But corned beef hash with some runny egg yolk from the side, yum!
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