Less fancy but I made a nice goulashI love stews directly when it gets cold outside.
Less fancy but I made a nice goulash
Keep on keepin' the beat alive!
It got cold and snowy, so I made a tomato spaghetti sauce, split pea soup with ham, and chicken soup with noodles. Then I had to rearrange my freezer.
Oh nice, I love pea soup
And my girlfriend is making me pierogi for tonight
Keep on keepin' the beat alive!
Packed lunches. Cold sandwich or hot soup? hmmm
Smoked elk rump and heart. The meat is very lean and heavily smoked, so best served with fresh bread and a LOT of butter. I think heart tastes better when grilled, but smoking is more traditional. The meat slicer seems like an absurdly useless bit of kit except for moments like these when it's worth its weight in fresh game meat.
When we were kids they used to serve us goulash at school that was basically a crappy broth. Only as an adult did I learn how frickin' delicious it can beOriginally Posted by Flixy
Less fancy but I made a nice goulashI like the Alton Brown version but spicier
Oh man, split pea soup and ham... *drools* I always eat way, WAY too much, and then spend the rest of the evening in a food coma :/ for a Bengali twist, garnish with a little tamarind water and/or with toasted nigella seeds & cumin, and fried garlic & shallots
Wait is she Polish? 'oAnd my girlfriend is making me pierogi for tonight
Hot sandwiches and cold soup
“Humanity's greatest advances are not in its discoveries, but in how those discoveries are applied to reduce inequity.”
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My favorite hot school lunch was basically beef hamburger and elbow macaroni baked in a tomato sauce. We called it "Goulash". (That was before Hamburger Helper was invented!) Probably easier and cheaper to make/serve than Lasagna with cheese.
I had marinated and roasted elk meat in Montana, but only as an appetizer served on toothpicks. Tasty, but on the dry side.
Yes, she's polish. So I do make polish style goulash (stew not soup), best with potato pancakes! I have no idea what Alton Brown version is like.
Keep on keepin' the beat alive!
I have a recipe called goulash that is mostly beef chunks cooked with a bunch of paprika and it is delicious. While I am sure the authentic dish is worlds better, I am not going to complain about easy delicious beefy happiness. (with noodles, this potato idea has me intrigued and will probably happen next time).
We're stuck in a bloody snowglobe.
Last edited by GGT; 12-25-2018 at 04:39 AM.
The above videos pretty much describe my son's love of cooking, and why he's chosen the path of cooking.
He often says, "Never forget your roots. Do what you love. Make other people happy. Don't forget butter and salt."
That pretty much sums up why he does what he does, sometimes 14 hours a day, 7 days a week, on holidays and weekends....with no benefits like health insurance or a retirement plan. Please remember that the next time you eat at a restaurant, whether it's at a chain like Ruby Tuesday, or at an award-winning Michelin star restaurant. He does what he does because he loves making the food just as much as he loves the people he's cooking for.
And don't forget that whether you order a pizza, a burger, Chinese take-out, or a bangin' truffle risotto....there's a team of people behind every dish. Appreciate that. And don't just give good tips for the waitstaff. If you love your meal, maybe buy the kitchen staff a beer or a shot, because that goes a long way for the people that often go unseen. That gratitude matters. And can keep them going.
Merry Christmas!
And remember that if/when you make dinner reservations....or expect to "walk-in"....on New Year's Eve!
I got some pork chops and sauerkraut for New Year's Day because it was on sale the night before. Ha! But I also made oxtail soup yesterday (for the first time) and my son chopped all the vegetables (at the end of his very long day of chopping) because the arthritis in my hands was acting up. It's a very special soup.
Something I don't understand: Caribbean island tourists thinking Beef Wellington is a great menu item.
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