Food

[boatme99]

I don't know why I'm so excited about this...finally got an enamel coated cast iron pot - it's not the fancy French Le Creuset, but I found this at a Marshalls (discount store) for $40. In some ways it's a little nicer than a Le Creuset because it has the stainless steel knob allowing for higher heat in the oven with the lid. Not bad for the price.

Color doesn't quite go with the kitchen theme, but will fit right in withh that beach home I'll move to someday

Nice! Is it 3 1/2 or 5 qt.?
I picked up my 2 Le Cruiset s at TJs. Same company as Marshalls, for about the same price. I think there was a $5 difference between the sm. and large.
For stuff like that, the expensive things, I hit up TJs and Marshalls post Christmas. They practically give that stuff away to clear shelves for the incoming spring stock.

I like those large handles! The Cruiset handles are a bit small.

[Raza]

No joke! I get emails from a place out in the Midwest. The prices are a bit steep, and then there is the shipping. Living in GA, I never have food shipped in the summer. They are called Jackson Hole Buffalo Meat Company in case you want to explore.

Cheers!

Dan

A month later, but we get it from Blackwing Meats.

[Henry Krinkle]

No joke! I get emails from a place out in the Midwest. The prices are a bit steep, and then there is the shipping. Living in GA, I never have food shipped in the summer. They are called Jackson Hole Buffalo Meat Company in case you want to explore.

Cheers!

Dan

A month later, but we get it from Blackwing Meats.

I'm lucky around here. I can get elk and bison in the grocery store if I'm in a pinch. Otherwise I go to the Farmers Market and get it straight from the source. Elk is still expensive though. Bison is pretty reasonable.

[OhDark30]

https://www.bbcgoodfood.com/user/896.../mushroom-soup

Just made this - delicious!
(yes, it’s the Beeb’s pic, mine didn’t look so sexy)

[Henry Krinkle]

In a month or two this'll be kimchi.

[Henry Krinkle]

Trying out an Instant pot for beans and lentils.

Borracho beans from dried pintos in less than an hour and some no knead focaccia.

[skywatch]

My first attempt at Ethiopian cuisine took two days, and I learned to respect the incredible flavors that I love from my favorite Ethiopian restaurants. This is doro wat and shiro wat (chicken stew with egg and chickpea stew.) I gave the teff for the injera (flatbread made from an ancient grain) a couple days to ferment, and I still didn't taste the strong sour flavor that I love from that bread. I made the niter kibbeh (spiced clarified butter) from scratch and toasted the spices for a homemade Berbere spice mix. It turned out delicious, although I didn't hit the intense profile I was aiming for. If I could get the ferment going on the teff, I might really get it next time.

[pacifico66]

Some portugese wine and charcuterie

Sent from my SM-G950U using Tapatalk

[Henry Krinkle]

This breakfast is such a pain in the ass to make, but it sure is worth it once a year or so. 6 count scallops, poached eggs, asparagus with lemon aioli and the star here, togarishi rice cakes. They are made of day old sushi rice, chives, black sesame, togarishi,sesame oil and rice vinegar.

[Henry Krinkle]

Za'atar chicken, chitarra with chile and garlic oil, parsley, basil and parm.