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Originally posted by steve davis

I was invited over to a friend's home cooking and Scrabble on Christmas Eve.
The cook grew up in Canada eating Tuchet(sp) meat pie like her mother made which they would eat after Midnight Mass.
I'm glad we didn't have to wait for midnight.It was delicious.

More eating and music there this afternoon when we'll be blessed with a visit by our BMAM president and another great cook who also sings and plays guitar.

All about 1 mile from here.
I love how the world comes to Port Clyde.All I have to do is wait for the phone to ring.
I think I might be spoiled.

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That would most likely be Tourtiere, Quebecois pork pie, often served with apple sauce. The closest we come to getting it is at the Inn at the Lake on the Mountain Resort at Glenora, uphill from the Glenora ferry, Prince Edward County. It's made with ground pork (obviously), sometimes with ground beef added. I suppose you could go traditional Quebecois and pour maple syrup on it. Good stuff!

New Years Eve was a snacky night with cheeses , venison sausage, smoked whitefish, assorted crackers, dips & salsa, gyoza (steamed dumplings) , and a long traditional (43 years for me) Bagna Couda that was Mrs. Slammers traditional dish as long as she can remember.
Took me many years to acquire a taste for it, but now a “favorite” !!!
Slammer!!!

A...favorite...not...The Favorite...?!

Yer gittin bettah at it i tells ya.. ;0)

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Originally posted by STUD figmo Al

A...favorite...not...The Favorite...?!

Yer gittin bettah at it i tells ya.. ;0)

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Thanks, I wouldn't want to develop a complex!!!

Slammer!!!

MericanGoolosh...

Ok, here’s what Sous Vide can do best !!!
I bought a Chuck/ blade roast that looked good and priced ok. Marinaded it in red wine, olive oil, onion, garlic, S& P. for 12 hours.
Removed from marinade and vacuum sealed and placed in SV bath at
133F for 48 hours. Removed from bag, pat dry and seared in a little wagu beef talo and butter in super hot cast iron pan heated over wok burner!!!

Best $8.00 hunk of meat I’ve had. If this were served with Au Jus, you’d never know it wasn’t prime rib!!!
Leftovers sliced paper thin for sammich is gonna be killa !!!
Slammer!!!

More meat pics
Slammer!!!

MY-T-FINE..LOOKIN... ! :0)

Tonight: Chisaupepo! Chicken thighs, sausage, peppers, and potatoes in a one pot meal. The Slammer! Special! (No green bells, just reds and poblanos.) Also red onion.

Oh My!!! You do love me!!! That’s my kind of dinner!!!
Slammer!!!

Yello...
Jello..........

Me...thinks...
I'm ..taxin me steak rack ...
Ah...bit...

Cookin...

I'll find out what's for supper in due course. 

Apparently it's our neighbor's leftovers.

 Her brother hosts their Dec. 25 family supper and she hosts the Jan. 7th. [Julian Calandar] one.   

My wife peeked in the foil wrap and announced, "It looks like there's lots for the two of us." 

 I'll trust my neighbor's and my wife's good judgment.  

A piece of our "cheap" prime rib, cooked in the fireplace. Garlic mashed potatoes and a can of corn.

The potatoes:

Got a new Mandolin for Christmas . No, not that kind!!! A Benriner Japanese steel blade Mandoline that I can’t imagine can get any sharper. Made myself a Dutch oven full of cheesy scalloped potatoes last night. No finished pics, but damnnnnnn!!!
Slammer!!!

Al, Its cool how many different devices you get to cook in and on! brad

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Originally posted by rinemb

Al, Its cool how many different devices you get to cook in and on! brad

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Thank God he doesn't have a wood stove in da outhouse!!!  Just sayin!!!

Slammer!!!

Dale, I give you perhaps no more than 3 uses of that wicked tool, before going in for stitches. My wife want twice for stitches-even using the guards. I bought her a knife glove to wear after that, but she decided never to touch her mandolin again. Since you do a lot fish cleaning you surely have a knife proof glove, use it. I have an antique cabbage slicer that is also wicked. I learned to quite swiping well before cabbage gets too thin.
Also, I bought a German slicer, that looks and works like a paper cutter. It has precision thickness setting on it. Again, a dangerous tool but not quite as wicked.
That said, I just bought my wife a knew santoku in the 5" version. Yep, over the holiday, she whacked a thin piece off her finger, while chopping vegetables, Luckily it was for a tomato based soup, so no harm no foul to the soup. ;-) Brad

quote:

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Originally posted by slammer

quote:

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Originally posted by rinemb

Al, Its cool how many different devices you get to cook in and on! brad

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Thank God he doesn't have a wood stove in da outhouse!!!  Just sayin!!!

Slammer!!!

 

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Um...

Gas Stove...out there... ;0)

Thanks Brad!!! I have a great respect / fear of that thing. My old one was an old fashion 4 blade cabbage slicer for sauerkraut . Dangerously dangerous!!!
Now if I could just catch some fish , my knife skills are pretty OK !!!
Slammer!!!

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Originally posted by slammer

Thanks Brad!!! I have a great respect / fear of that thing. My old one was an old fashion 4 blade cabbage slicer for sauerkraut . Dangerously dangerous!!!
Now if I could just catch some fish , my knife skills are pretty OK !!!
Slammer!!!

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My old cabbage slicer is 3-blade, did not know they had 4-blade version.  Mine also still has the safety sliding wood box you set you cabbage in to swipe across the blades.  Trouble is, sometimes the cabbage ball is too big for it.  Marilyn's German family said when making kraut, always by "bowling ball" cabbage.  I thought, huh?  Well, in Ellis County, one of the old independent grocers sure enough carries bowling ball cabbage.  These things are big, dense, and heavy.  Yes, I think you could bowl with them.  One ball makes a heck of a lot of shredded cabbage!

Are you ice fishing yet, up there?   Brad

Friday night is curry night for me. Lamb Balti with store bought garlic naan bread and chapattis. Washed down with a few Budweisers - the good stuff from the Czech Republic.

Jonty, I am sure your food was good. But that Czech Bud beer is interesting. Did not know that existed, though I do like Czech beer, for sure. Brad