I have a tale from my youth about two Filipino students attending Cornell University in the late sixties and early seventies. Sunday’s were a treat for eats.Originally Posted by Henry Krinkle
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I have a tale from my youth about two Filipino students attending Cornell University in the late sixties and early seventies. Sunday’s were a treat for eats.
That sounds good.The missus and I are not big fish fans, but we do like a harissa chicken with chickpeas and red onion dish. It is not as colorful as your dish, but it is darn tasty!
Dan
Solve all your doubts through question mode.
Let me know and I can PM the recipe if you'd like.
I'd like that. Thanks Dan.
Solve all your doubts through question mode.
Dried Saskatoon berries, dried juniper berries, Jamaican allspice, true cinnamon, fresh sage and some bay leaves. Interesting experiment on the way.
Solve all your doubts through question mode.
Homemade gin?Dried Saskatoon berries, dried juniper berries, Jamaican allspice, true cinnamon, fresh sage and some bay leaves. Interesting experiment on the way.
Read my latest IWL blog entry! An Ode To Rule Breaking
I like the way you think, but no. I am curing a bison roast in a fashion similar to the way one would make Montreal smoked meat or pastrami. It'll cure in brine for 5 days, rest in the fridge for at least a day forming a pellicle, get a light smoke in something pretty generic like oak, rest and steam. I personally think one of the great sins of doing anything with bison is to treat it like lean beef. In this case the I've decided that brining it in what a bison eats is probably the best thing I can do with it. While bison don't eat cinnamon or allspice they do both go really well with Saskatoonberries and a warm sweet element is always nice in cured meat like this.
I have never yet seen bison cured like this, though I am sure I am not the first to try.
Solve all your doubts through question mode.
Okay, so we’re forecast for snow on Thursday but I’m just not quite ready for cold, so tonight we had the ultimate Niçoise salad.
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A crusted sirloin tip roast and hasselback potatoes
54650
Low carbing it right now but this still works. Cochon cordon blue crusted with almond flour.
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