Food

[Henry Krinkle]

Cioppino, the San Fransisco Treat, and fresh greens.



As a variation I grilled the shrimp, scallops and croutons on an open flame. The smokey grille flavour , especially from the charred garlic croutons, was fabulous. My wife said that these were the best mussels she has ever had.



I am growing many things I have never grown before this year, among them the Pak Choy and Asian Mustard Greens in this salad.

Washed it all down with some dry, but not brut, bubbles.

[geoffbot]

That looks epic, Henry

[Der Amf]

It turns out merguez sausages are like Borders Dark Chocolate Gingers, it's the ninth of the pack of ten that makes you feel like a pig

Mmm.. merguez.

I make my own.

And the tenth made me feeling like a beached whale

Still it mopped up the wine nicely - no hangover this morning

After browning them I casseroled them with a typical tomato-onion-peppers mixture. It dried out a little bit more than I intended, but that turned out to be a good thing: lots of caramelised stickiness

Weirdly, I have absolutely no appetite for breakfast this morning

[Henry Krinkle]

That looks epic, Henry

Thanks Geoff, it was! As I wrote my wife claims it had the best mussels she has ever eaten.

[Raza]

Thanks Geoff, it was! As I wrote my wife claims it had the best mussels she has ever eaten.

Mussels are great. I never make them at home, though.

[geoffbot]

Mussels are great. I never make them at home, though.

Likewise

[boatme99]

I used to love mussels.
Back when I first started working on boats and was very poor, I'd do local happy hours for cheap drinks and food.
Mussels were always a steady fare, so I got a bit tired of them.

Now that I'm I'm away from the water, I'm getting a yen for them.
In a good garlic broth, maybe some nice crusty bread to sop up everything. And a nice, dry white wine.

[Henry Krinkle]

Head to head test. The smaller roasts are cross rib and the larger is sirloin. In this case I am looking for a meat that does not fall apart. After it is smoked and cooled I slice it very thinly and then put it in the slather with onions. It sits overnight and then is reheated in an open pan over a wood fire.



The marinade/mop is made of Tankhouse ale, cider vinegar, oil, onion and chipotle peppers in adobo. The rub, as such, is not that important so I don't put much on and it is a really basic one to one to one of smoked salt, demerara sugar, black pepper, paprika and my homemade chilli powder. The slather is based on strong coffee and molasses.

[geoffbot]

Oh gaaad that looks good! The missus is out tomorrow. I always do my best cooking when she isn't here. Pulled pork is on the burner but that's not quite enough. I'll have to have a think.

[geoffbot]

Pulled pork nachos. God I love coriander