Food

[Henry Krinkle]

Henry: with enough motivation (and beer) you and a friend can build one in your yard for relatively low cost. I've done it before more than once, and there are publicly available plans a number of styles (slits for pizza, etc.)

We have high clay content soil out here. I know of a guy who dug and then fired a clay oven right out of a corner of his back yard. I might be to lazy to go to that effort though. Also, space is a pretty big issue in my yard.

[Henry Krinkle]

Thanks. That one was the first one I've done since October. Just got out of the habit. Plus I was looking for a good local source. Tried a meat market down the road hoping they would be good. The brisket was, but the price wasn't. $10/lbs for Choice Angus, that's ridiculous. I'll drive 30 minutes to the south side of the adjacent town to save $3-$4 per pound on choice.

I have done a cross rib as well as pork ribs and a few chickens but most of my smoking this winter was on cured things- mostly fish and turkey.

Maybe I need to smoke a duck so I can make smoked duck and sausage gumbo...

[bu11itt]

...smoked duck and sausage gumbo...

[Henry Krinkle]

All kinds of gumbo are good but smoked duck and sausage is number one in my books. I rarely do any other kind nowadays. The smoked duck carcass makes such fantastic stock.

[bu11itt]

All kinds of gumbo are good but smoked duck and sausage is number one in my books. I rarely do any other kind nowadays. The smoked duck carcass makes such fantastic stock.

+1,000

(except seafood gumbo, I don't really eat seafood gumbo. I'd rather a courtbouillon, etouffee, or a sauce piquante).

[Henry Krinkle]

+1,000

(except seafood gumbo, I don't really eat seafood gumbo. I'd rather a courtbouillon, etouffee, or a sauce piquante).

I agree with that too. Lately seafood and broth in our house has been completely dominated by cioppino. We've found a good source for fresh mussels and that is one of my favourite ways to eat them.

[Henry Krinkle]

Last night's supper. We were introduced to this variation of a popular "TexMex" dish on our first trip to Austin. The bar in the Omni Hotel serves this. It's been a few years since we have been back now, but even though we can now afford to stay in the Driskill a trip to the Omni for their New Mexican pork stew is always a must. It is essentially chile verde with German influences showing.



The first of three cookie sheets full of Anaheim/New Mexico/ Hatch type chiles.




Tomatillos.




We actually prefer the Germanic version with potatoes and carrots to the more familiar version without. Mop everything up with soft tacos and wash it all down with a very cold German Reisling, Sellbach Spatlese works pretty well.

[geoffbot]

Thai pork meatballs

[ljb187]

Goodyear Ballpark, Goodyear, Arizona...Reds vs. Giants...there's another hot dog on the ground and a $9.50 beer in a cup holder to the right.

[Raza]

Squid and leeks:


Kale tortellini with duck and gouda.


And a a chocolate and dulce de leche custard.