Open Thread - Thurs 03 Nov 2022 - Yum!
Fun Cooking!
Several members here have posted about cooking and/or recipes recently (and in the past). I love those posts, so I decided to do one myself for the Open Thread today.
This is a recipe for a pork roast with a nice sauce. It's from the cook book called Apicius, or De Re Coquinara dated to the 5th C AD. The cook book was possibly inspired by or can be attributed to Marcus Gavius Apicius, a gourmet living in a first century AD Rome. I encountered it, and other recipes from Apicius in Edwards' translation and redaction of the recipes into modern terms.
Edwards' book is - John Edwards 1984: The Roman Cookery of Apicius: Translated and Adapted for the Modern Kitchen Century Publishing London. Here's a version from archive.org and another available from Amazon.
Here's the recipe as translated by Edwards. It's from Apicius' 8th Book on Cooking entitled 'Quadrupeds'.
1-6 IUS IN APRUM ELIXUM: Sauce for Boiled Wild Boar [Combine] pepper, lovage, cumin, silphium, oregano, nuts, dates, honey, mustard, vinegar, stock and olive oil.
There's a couple of ingredients in this recipe which many of us might not be familiar with: lovage and silphium. Lovage is a perennial which has long been used in Europe and the Middle East and SW Asia. I grow it myself, in my herb garden. It tastes and smells like very strong celery. It looks like celery with the same kind of leaves, stalks and flowers, but it's about 3 to 4 times taller than celery. Lovage grows 6 to 8 feet tall, supposedly. Here in the PacNW it can grow 12 ft tall or higher! I use lovage leaves and stalks in place of celery in soups, stews, salads, etc. I use the seeds as needed, sometimes in place of celery seed (as they are larger and easier to handle).
Lovage from a few years ago in the herb garden. It's about 8 ft tall. This is in May, so it's going to grow a few more feet before it stops growing in late summer.
Silphium is very interesting. It's basically completely unknown now, as it went extinct in the early Roman Empire, possibly from over-harvesting or desertification. The last known stalk of silphium was given to Emperor Nero as a curiosity, according to Pliny. Nero immediately ate the stalk. Silphium is generally considered to have been like fennel, and fennel is used as a replacement for it in this recipe.
Anyway, here's the recipe as redacted by John Edwards (pg 192 in his book). I use this version of the recipe, but fiddle with the amount of ingredients a bit:
4-6 lb roast pork
sauce:
1/2 t. coarsely ground pepper,
1-2 t. lovage (or celery seed, I use lovage),
1/2 t. cumin (I use a bit more cumin, about 3/4 t. or even 1 t.)
1/8 t. fennel (the replacement for silphium),
1 t. oregano,
1/8 c. pine nuts (or almonds, or pistachios, I use pine nuts),
1/8 c. chopped raisins (or dates) - I add more like 1/4 c. chopped raisins,
2 t. honey,
1/4 t. mustard seed,
1 t. wine or cider vinegar (I use the cider vinegar),
1 c. beef or pork stock,
2 t. olive oil (or butter if you insist)
Grind the pepper, lovage (or celery seed), cumin, fennel and oregano in a mortar. Then combine with the other ingredients. Bring the sauce to a boil and let it simmer for 25 minutes or, braise the meat with it for the meat's last 25 minutes of cooking.
This sauce is really tasty, it's my favorite pork sauce. That the recipe dates back to Roman times only makes it better, for me!
An Uplifting Aside: I read this on the BBC the other day. It's cool, A-Ha (the Norwegian pop band) helped inspire and start Norway's electric vehicle revolution by some pretty cool acts of rebellion.
Here's an appropriate ear worm to celebrate:
[video:https://www.youtube.com/watch?v=djV11Xbc914]
Damn, I still love this video.
So, thanks for reading and here's the open thread - and remember, everything is interesting if you dive deep enough, so tell us about where you're diving!
Comments
Hello Everyone!
Hope your day is going well, or starting out well, or finishing well, or whatever!
We've had our first frost last night. It's over a month late but at least it finally happened. I'm wrestling with the voting stuff. Might not vote at all this time. I dunno, I certainly am not voting for Patty Murray, or her Repub opponent. I am old enough to remember when she first ran, and promised to serve only two terms at most... Gah.
Anyway, let us know what's up, what you've found out recently and so on!
If you're poor now, my friend, then you'll stay poor.
These days, only the rich get given more. -- Martial book 5:81, c. AD 100 or so
Nothing ever changes -- Sima, c. AD 2020 or so
That's pretty amazing a recipe can survive for so long
Hand picked a big bunch of Bosc Pears at a local orchard. They were a bit under ripe, but allowed them to soften in the fridge. They are very good now. Was going to make this Apple Betty from a
recipe by Mildred Council in her book Mama Dip's Kitchen by substituting the apples
for pears. Ended up eating the pears instead! Oh well. Here is the recipe ..
6 cups peeled, sliced apples (Washington State or Rome)
3/4 cup sugar
1 tsp lemon extract
1 cup grated cheddar cheese
1/2 stick melted butter
1 1/4 cups graham cracker crumbs
Preheat oven to 400 degrees
Mix together the apples, sugar and lemon
place in a 9 by 13 inch pan
Combine the cheese, butter and graham
stirring to mix evenly
spread over the apples
Bake on lowest oven rack for 35 minutes
serves 8 to 10
happy eating!
https://usapears.org/pear-varieties/
Bosc Pears!
My favorite pears, I admit. That Apple Betty recipe sounds great too. I think I will have to try it. I have a few apples from our trees left, and some sliced and frozen for cooking.
Thanks for the recipe and for stopping by!
If you're poor now, my friend, then you'll stay poor.
These days, only the rich get given more. -- Martial book 5:81, c. AD 100 or so
Nothing ever changes -- Sima, c. AD 2020 or so
Open Thread, so here my question:
Why do you all seem to trust 'Elon Musk'
I would never trust a man, who has that much power, just because he is a Multi-Billionaire and can buy the world.
"fool me once, shame on you, fool me twice, shame on me.”
Fool me three times, just get lost.
PS Before the fun cooking starts, you have to get the food into your fridge. That's a problem for some people. So, get on and put me on a diet. Life sucks so much that I am glad if itw over. WTF. The American love affair with rich billionaires is disgusting. There are a couple of them, I gladly could live without.
I am cooking now "kartoffelknödel". Basta. May the "Knödel" constipate my guts- To Have guts these days is a life-threating condition. Best to avoid killing yourself for your guts.
Have a good one. Not my day today.
https://www.euronews.com/live
Whom do you mean? I, for one, don’t trust Elon Musk. Not at all.
He’s already shown where he stands on free speech — nowhere — by cobbling together a “council” of Twitter censors and wrongthink vigilantes.
Just another oligarch who has sold his soul to the devil. Ridiculous.
Thank God, I feel better now not to be alone /nt
https://www.euronews.com/live
Money does not buy respect
Actions speak much louder than bank accounts.
I would think anyone with that much financial worth
should have a responsibility to ease the burden of poverty.
It is not like the Bezos, Gates and Musks will go broke
making this a more equitable world.
I completely agree.
He's gross!
If you're poor now, my friend, then you'll stay poor.
These days, only the rich get given more. -- Martial book 5:81, c. AD 100 or so
Nothing ever changes -- Sima, c. AD 2020 or so
It's not a good idea to trust billionaires...
They don't have our interests at heart. All the bruhaha about Elon centers on his over priced purchase of Twitter. There was a hope that he would stop the censorship and provide a free speech platform. However, so far it hasn't evolved that way. Scott's new account has already been banned.
[video:https://www.youtube.com/watch?v=ZIr44mGMkfc]
The new #Twitter boss? Same as the old boss says #ScottRitter
“Until justice rolls down like water and righteousness like a mighty stream.”
I don't doubt your premise LO
Although did see something this morning about twitter (which I know nothing about) except
Biden made another foolish tweet about touting his administrations increase in SS COLA.
Didn't mention the COLA is codified to deal with inflation. There was so much push-back by
people pointing out that he is claiming a beneficial move by his administration, which it is not,
and ignoring the 500 pound gorilla in the room (inflation), that the WH had to take down the
tweet with the weak tea excuse of 'not fully explained' or some such. Apparently Musk has
instituted a peoples push back feature which, when reaching to a certain level, requires the
tweet to be banned as disinformation. Interesting the WH would challenge that right off the
git-go. Duh.
It wasn’t banned, but a note supplying the missing context
(inflation and a Nixon-era law) started being appended automatically.
Inflation is the last thing D party loyalists want people thinking about right now, heading into midterm elections. That’s presumably the reason the White House then deleted it.
https://www.reddit.com/r/WayOfTheBern/comments/ykmyu4/upon_the_addition_...
Oh, that makes sense then
if you can't get away with bull hockey
then just delete it, like it never happened.
The memory hole not only sucks but can be
erased by a new flood of distraction.
This seems to be the way they
always react. If it doesn't 'fly' they just pretend it never happened, or they never said it. It's sad, it means they seldom own up to anything, or change anything about their thoughts. Very childish.
If you're poor now, my friend, then you'll stay poor.
These days, only the rich get given more. -- Martial book 5:81, c. AD 100 or so
Nothing ever changes -- Sima, c. AD 2020 or so
Already Banning Ritter?
Again? Good grief. So much for free speech. I'm really glad I don't 'do' twitter.
If you're poor now, my friend, then you'll stay poor.
These days, only the rich get given more. -- Martial book 5:81, c. AD 100 or so
Nothing ever changes -- Sima, c. AD 2020 or so
I dunno, I can't stand Elon Musk...
Can't stand him, his face, his voice, his ... gag. Everything about him. He's funny sometimes, because he sometimes screws with the powers that be, but never, ever, in any way that matters. Of course. He's one of them. I think Bezos is sickening too...
If you're poor now, my friend, then you'll stay poor.
These days, only the rich get given more. -- Martial book 5:81, c. AD 100 or so
Nothing ever changes -- Sima, c. AD 2020 or so
Musk made his money doing business with the government,
always contracting with the military or FBI/CIA. He hired people to make things. He invented nothing.
He is WEF (2008 graduate), is currently pairing Twitter with a company to build mRNA micro-factory mRNAS for all futures vaxxes, and will be a leader in cashless society and social credit scores.He banned Scott Ritter. He is all in for the misinformation censorship program, and Teslas catch fire, kill people.Do not think all Americans become entranced by wealth and power. Just some.
"We'll know our disinformation program is complete when everything the American public believes is false." ---- William Casey, CIA Director, 1981
Good morning...
Your ancient recipe sounds good. I've never grown lovage, but now you've sparked an interest.
https://www.gardeningknowhow.com/edible/herbs/lovage/growing-lovage.htm
We're off to get another truck load of horse manure today to finish up in the garden and fertilize the food forest tomorrow. We might get another rain this weekend. All the fall crops look great, but we've had to water.
Well, thanks for the OT and recipe!
“Until justice rolls down like water and righteousness like a mighty stream.”
Lovage
It's easy to grow, at least it is here. It's perennial and has these nice roots (which you can eat as well). Just find it a spot with a wee bit of partial shade (it likes that best) and let it do it's thing!
We often get horse manure from local places, that was, before we had our goats, how we kept the compost heap huge and the fields fertilized. If people near us want to get rid of manure, we'll take it. So, have fun with that last load! And I hope you get some nice rain. It's pouring with strong winds here now, finally!
If you're poor now, my friend, then you'll stay poor.
These days, only the rich get given more. -- Martial book 5:81, c. AD 100 or so
Nothing ever changes -- Sima, c. AD 2020 or so
No War Talk
I appreciate reading something beside the Ukraine War and the coming Nuclear War. I am interested in it but sometimes it just gets to be too much.
The pork recipe sounds delicious. Old recipes are the best, mostly because they use real ingredients. A good roast sounds good, especially on a cold day.
Recently, been getting something called a "Senior Box" from the state of Florida. There's a ton of beans in it. Now I am one of those people who actually do like and eat beans. So, if anyone has a good bean recipe, let me know. I have gotten bags of kidney, pinto, navy, and lentils. I know how to make soup, but I want to try something more.
Oh, have I got some great beans for you!
I have to run out for some errands (and work related stuff), but will be happy to share my bean
portfolio with you. It's a large folder, so if you have any specifics, either post or PM.
We do beans.
A couple of oddball recipes from long ago:
A classic from the comic strip Gordo by Gus Arriola, popular in the 50's and sixties, at least in SoCal:
Also, a lazy recipe that makes a ton of food. Toss the following into an old fashioned slow cooker/crock pot, an instant pot would probably work:
1 medium onion chopped
1 medium carrot chopped
1 stalk celery chopped
1 pound of lentils rinsed and cleaned
4 lamb shanks, cut in half (get a/the/your butcher to do this for you)
1 bay leaf
1 bottle of a decent red wine
cook all day on low
be well and have a good one
That, in its essence, is fascism--ownership of government by an individual, by a group, or by any other controlling private power. -- Franklin D. Roosevelt --
Those recipes sound good!
Gordos Beans make me think of the first step of refried beans...
If you're poor now, my friend, then you'll stay poor.
These days, only the rich get given more. -- Martial book 5:81, c. AD 100 or so
Nothing ever changes -- Sima, c. AD 2020 or so
Alas, jack cheese is unobtainable / “unobtainium” in Germany
And cheddar must be imported from Ireland or England, so the good stuff tends to be rather pricey.
Try some variant of swiss? n/t
That, in its essence, is fascism--ownership of government by an individual, by a group, or by any other controlling private power. -- Franklin D. Roosevelt --
They seem to call that big-hole cheese “Emmentaler” here…
https://en.wikipedia.org/wiki/Emmental_cheese
From the article, it looks like I could try Norwegian Jarlsberg or Dutch Maasdamer / Leerdamer as well.
Jack cheese is pretty
bland. Not aged enough to make much of a flavor. So maybe some kind of bland, unaged, German cheese?
If you're poor now, my friend, then you'll stay poor.
These days, only the rich get given more. -- Martial book 5:81, c. AD 100 or so
Nothing ever changes -- Sima, c. AD 2020 or so
There's ementaler and Jarlsberg, but, also stuff like
asiago and gruyere that could work. Hell, it might be fun with brie.
be well and have a good one
That, in its essence, is fascism--ownership of government by an individual, by a group, or by any other controlling private power. -- Franklin D. Roosevelt --
No War Talk
suits me too. I do read everything here, and I try to stay up to date (although I admit I usually skip the Ukraine section of Breaking Points, I just can't take it) on all the news. This site makes that possible without overwhelming me. Bless this site.
Beans... hmm, like most, I'm used to them mostly in soups. Or as refried beans (Mexican style). But, Romans used lentils. Lentils and Leeks is a Roman recipe that's pretty good. Cook 1 c. lentils in about 1.5 c water. Drain them, but retain about 1/2 c of the liquid in the pot, cut up the heads of the leeks into slices and add those to the pot. In a mortar grind about 1/2 t coriander, a pinch of fennel,rosemary and pennyroyal (if available) and about 1 t of mint. Moisten with 1 t. wine vinegar and then add 1 tbls of honey, 1/4 c. vegetable stock and 1/4 c. white wine and add it all to the pot with the lentils and leeks. Bring to a boil and cook until the leeks are tender. If needed, add more honey and vinegar and perhaps a bit of flour to thicken the sauce if desired. Can add olive oil too, just a few drops, if desired/needed.
Thanks for commenting and stopping by, and I'm glad you enjoyed the no war topic this week!
If you're poor now, my friend, then you'll stay poor.
These days, only the rich get given more. -- Martial book 5:81, c. AD 100 or so
Nothing ever changes -- Sima, c. AD 2020 or so
Here's a much more modern recipe
from "The Forme of Cury", 1381.
My dalliance with the SCA served me well here. Ya gotta love Middle English recipes: they are an adventure all by themselvyn...
More interestingly, and in keeping with the season, here's a favorite recipe for sourdough pumpkin bread.
99 grams medium-protein bread flour or all-purpose flour
199 grams high-protein bread flour
120 grams pumpkins puree
80 grams raisins (sultana or thompson)
64 grams butter, unsalted
39 grams sugar, caster
3 grams cinnamon, ground
140 grams water
80 grams milk, whole
8 grams fine sea salt
18 grams sourdough starter
(the night before mixing, 9:00 p.m.) In a small container, mix together the following levain and keep at 77°F (25°C) for 12 hours: 46g medium protein bread flour 9g sugar 46g water 18g ripe sourdough starter
Mix (9:00 a.m.) Cut butter it into 1/2″ pats and let warm to room temperature. To the bowl of a stand mixer fitted with the paddle attachment, add: 154g medium-protein bread flour 199g high-protein bread flour 120g pumpkin puree 31g sugar 3g cinnamon 94g water 80g milk 8g salt 119g ripe levain (from step 1)
Mix speed 1 (STIR for KitchenAid) for 1 to 2 minutes until homogenous. Then, mix speed 2 for 8 minutes until dough clumps around the paddle.
Let the dough rest in the mixing bowl for 10 minutes.
Next, add the 64g butter, one pat at a time, while the mixer is running on speed 1 (STIR). Continue this for 5 to 8 minutes until all the butter is added to the dough and it’s glossy and soft.
Finally, add the 80g raisins at the very end of mixing and mix on low just to incorporate.
Transfer your dough to a bulk fermentation container and cover.
(9:30 a.m. to 1:00 p.m.) Give the dough 3 sets of stretch and folds at 30-minute intervals, where the first set starts 30 minutes after the start of bulk fermentation.
(1:00 p.m. to 1:15 p.m.) Place the bulk fermentation container, uncovered, in the refrigerator for 15 minutes to make shaping easier.
(1:15 p.m.) Butter or grease the baking pan. Scrape the dough out of the bulk fermentation container to a floured surface and shape the dough. Place into baking pan and cover.
(1:30 p.m. to 3:30 p.m.) Proof the dough at 77°F (25°C) for 2 hours.
(3:30 p.m.) Preheat your oven to 400°F (200°C). For the egg wash, whisk together one egg and a splash of whole milk. When the oven is preheated, brush on the egg wash and bake for 20 minutes. Then, rotate the pan 180° in the oven and reduce the temperature to 375°F (190°C). Bake for an additional 30 minutes until the top is well-colored. Remove the pan from the oven and gently knock the loaf out to a wire rack. Return the loaf (without pan) to the oven to bake for 5 to 10 minutes. The internal temperature should reach around 205°F (96°C). Let the loaf cool for 2 hours on a wire rack before slicing.
Serve with lots and lots and LOTS of really good butter, like Kerrygold. Num indeed!
Twice bitten, permanently shy.
SCA = Society for Creative Anachronism ?
https://www.sca.org/
Yeppers.
Those marvelous folks with long beards who sit around the student center at your college of choice, knitting chainmail from silver string. I just wanted to learn quarterstaff... Well, that, and meet some of the wenches.
Twice bitten, permanently shy.
Heh...
That sounds about right! My husband and I started because he wanted to do some fighting. Me, I liked the look and decided to get back into embroidery and then sewing and then... yea. I was into reenactment in college, but in the UK, we did Iron Age reenactment!
If you're poor now, my friend, then you'll stay poor.
These days, only the rich get given more. -- Martial book 5:81, c. AD 100 or so
Nothing ever changes -- Sima, c. AD 2020 or so
Is that my gram, your gram, milgram,
gram parsons, or whom? (asking for a friend)
be well and have a good one
That, in its essence, is fascism--ownership of government by an individual, by a group, or by any other controlling private power. -- Franklin D. Roosevelt --
Given the nature of things
right now, I'd say that it is probably Alexander Gram Bell!
Or perhaps it is more of an amalgram... Mercury is ascendant, after all.
Let's hear it for having a scale that switches units easily. We've been doing the vast majority of our baking in the metric system for the last several years, because it is so much easier overall. That abandonment of the English (read: Murkin) units would probably get us banned in some places...
Twice bitten, permanently shy.
Ok, I'm familiar with the Forme of Cury
for the same reason! The SCA. My husband was a cook in the SCA for a long time. I helped him research his recipes and so on. Me, I did costuming, button making, embroidery and research/teaching for years. We are retired from it now, more or less, too much stuff in 'real life' to have time for the SCA
So cool that you are/were a member too!
Husband makes sourdough. I am going to give him that pumpkin recipe and many hints to make it. Thank you!
If you're poor now, my friend, then you'll stay poor.
These days, only the rich get given more. -- Martial book 5:81, c. AD 100 or so
Nothing ever changes -- Sima, c. AD 2020 or so
I hardly count as
having been a member. I really fall more into the category of camp follower/punching bag and part-time trebuchet mechanic. Had I signed the articles, I’d have been well on to my career in siege engines. But It was not to be, so all I have left is some odd recipes (and some even odder scars)…
Twice bitten, permanently shy.
How fun and interesting!
It is not only the ingredients, but the simple ovens and cookware.
No fancy air fryer, ya know?
If cooking is looked upon as a chore, instead of a creation, you are doing something wrong.
I am headed out of town for a road trip. No cooking for 3 days. I hate to depend on restaurants, but at least I have made this trip before, and did locate an Italian food restaurant and a Chinese food restaurant that were good.
Take care, folks, and Sima, thanks for the interesting OT.
"We'll know our disinformation program is complete when everything the American public believes is false." ---- William Casey, CIA Director, 1981
Bon Voyage otc.
I used to have an old "coffee can bread" recipe, long lost, for wood burning stove - the kind used for heating. The dough went into an empty 2# coffee can, and you put the plastic lid on. When the lid popped off, you set it on top of the stove under a large enamel pot, dutch oven or wash basin until it was done. So, just where will you find a heavy gauge steel 2# coffee can these days?
be well and have a good one
That, in its essence, is fascism--ownership of government by an individual, by a group, or by any other controlling private power. -- Franklin D. Roosevelt --
Coffee cans went the way of
the dodo bird.
Hope you look forward to a nice weekend, friend. Gotta make it to Amarillo by 4pm tomorrow. George Strait's song does not apply.
"We'll know our disinformation program is complete when everything the American public believes is false." ---- William Casey, CIA Director, 1981
Our last 5 coffee cans
burned down with the house, and that is very sad. I do have my old family pumpkin bread recipe that we make occasionally (not the sourdough version above) that was intended to cook in coffee cans. It made 5 heaping cans. I don't have it captured, or I'd share it now... And it is in Imperial units, of course, having come from the non-nerd side of the family.
I may have to try it in some different containers. We have a couple of springform pans that'll fit the Instant Pot. That might be fun to play with- pumpkin bread in 15 minutes instead of 8 hours!
Twice bitten, permanently shy.
Coffee Can Bread
Now I'm going down that rabbit hole. Would be great for bread when the power is out.
If you're poor now, my friend, then you'll stay poor.
These days, only the rich get given more. -- Martial book 5:81, c. AD 100 or so
Nothing ever changes -- Sima, c. AD 2020 or so
Cooking has become my #1 form of recreation now!
The rewards are so immediate. Nothing beats the direct psychological reinforcement of “Basic animal need satisfied” topped with “Mmm so goood!”
That's great, lotlizard.
I have to say that my kitchen adventures with my husband are just crazy. Like, instead of checking on the food when the kitchen timer goes off, he will come outside, find me, tell me to come check on the food because the timer sounded the alarm. Or, if I need him to come lift the heavy cast iron pot fool of stew off the stove, he just can't do it if I am nearby. I am in the chef's way. A few nights ago, he wanted me to make the stew. Then, he came along behind me, re-chopped the veggies until they were just the perfect size. In his mind, that is.
Another one of his cute stunts is to walk past the pantry, come outside and find me, inform me I forgot to set out the olive oil with other ingredients. Then, he returns to the kitchen, passing by the pantry again, then stands around, walling his eyes, until I remove the bottle of olive oil from the pantry, and set it on the counter top.
Never a dull moment, always a great meal.
I hope you are staying warm!
"We'll know our disinformation program is complete when everything the American public believes is false." ---- William Casey, CIA Director, 1981
Cooking rocks!
I used to use it as recreation, but the 'depression' of all the recent stuff (more family stuff than political stuff) has stopped me. Why cook when it's only for two people? But, why not? Thanks for inspiring me to start again!
If you're poor now, my friend, then you'll stay poor.
These days, only the rich get given more. -- Martial book 5:81, c. AD 100 or so
Nothing ever changes -- Sima, c. AD 2020 or so
Have a great trip!
Italian and Chinese food sounds great. And Italian... well that's like Rome's heir, mixed with some barbarian influences
Like I said, have a great trip and see you when you are back from your adventures!
If you're poor now, my friend, then you'll stay poor.
These days, only the rich get given more. -- Martial book 5:81, c. AD 100 or so
Nothing ever changes -- Sima, c. AD 2020 or so
We will get into some cooler temperatures,
get out of the national forest to see some mountains.
In my youth, we put ham into our beans, and most peas. I got the idea in my middle age to just see what beans and peas actually tasted like on their own. Since then, I am loathe to bury the fabulous taste of beans in other ingredients.Sea salt, unsalted butter is it.
That said, for New Year's day, I was trying to do something interesting with black eyed peas. In came some softly fried, trimmed bacon. Then onions. Oh, hell, why not some carrot slices? And celery.
Since the experiment, I make that concoction, as does everyone who ever ate it, especially the ones that said they didn't like black eyed peas.
"We'll know our disinformation program is complete when everything the American public believes is false." ---- William Casey, CIA Director, 1981
Now, I gotta try...
Black eyed peas. Yep, never had 'em. But the concoction sounds good!
If you're poor now, my friend, then you'll stay poor.
These days, only the rich get given more. -- Martial book 5:81, c. AD 100 or so
Nothing ever changes -- Sima, c. AD 2020 or so
Hoppin' John!
This is a traditional black-eyed-peas-and-rice recipe from the US South that is typically eaten on New Year's Day to bring luck. Anyway, I eat it on New Year's Day to bring luck- and so far it has worked, because I'm still waking up not dead!
1 tablespoon olive oil or 3 slices bacon, chopped
1 large ham hock or one smoked pork chop (preferred!)
1 cup onions -- chopped
1/2 cup celery -- chopped
1 can green chiles -- chopped
1 tablespoon chopped garlic
1 pound black-eyed peas or two cans (preferred!) -- soaked overnight
and rinsed (or a couple of cans of black-eyed peas -- so you can skip the overnight soak)
2 cups chicken stock
1 bay leaf
1 teaspoon dry thyme leaves
salt -- black pepper, and cayenne
3 tablespoons finely chopped green onions
3 cups steamed white rice
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water (or stock if you prefer a more salty dish). Adjust seasonings, and garnish with green onions. Serve over rice.
Use whatever green peppers you like- from bells for a really mild dish to Hatch chiles for a proper zing. Poblanos are a decent middle ground, but I always use mild Hatch. I often find that that "couple of strips of bacon" becomes the better part of a pound. I've often been known to overshoot a bit on the garlic, as well. And the bigger the ham hock the longer the cook. 40 minutes? Nah. Couple hours. Numminess takes some time, and the house will never smell better.
If you are in Europe, feel free to sub kassler rippchen (smoked pork chops) if you can get 'em- that is a really nice addition to it... And there's nothing wrong with doing the full trinity and adding carrots. Done right, you can stand your spoon up in it. The stiffer and the more pork fat, the better. Once again, I'm drooling while typing it. You hit it on the head, OTC!
Twice bitten, permanently shy.
Ok, that's another recipe I'm taking...
from this thread. This rocks. I think it'll be yummy and a good way to start with black eyed peas :).
If you're poor now, my friend, then you'll stay poor.
These days, only the rich get given more. -- Martial book 5:81, c. AD 100 or so
Nothing ever changes -- Sima, c. AD 2020 or so
I never think about Elon Musk's money.
It doesn't seem relevant to who he is. I think about his boldness. His creativity. His vision.
I like that he takes on extremely ambitious projects, and does them very well, if he can.. I like that he occasionally smokes pot on conference calls. And, I like that he's sort of politically clueless but he seems to knows when people are treated unfairly.
Musk is not going to rescue the world. He's not a politician, and there's no reason for anyone to trust him, or any other public figure, for that matter. He's living life on his own terms.
But, he will probably leave the world a little bit better than he found it. Some do; some don't
IMAGINE if you woke up the day after a US Presidential Election and headlines around the the world blared, "The Majority of Americans Refused to Vote in US Presidential Election! What Does this Mean?"
The chances are that a milligram and an anagram
don't make a dram bit of difference in a gram cracker crust.
Just saying cooking is fun.
That would be
gram-positive, right?
(ducks)
Twice bitten, permanently shy.
In the pro-gram camp myself
I find the anti-grams too fussy.
The middling-grams can't make the leap.
I'd heard the cool song,
never saw the video. Can't see any reason why you shouldn't love it! I enjoyed it!
"We'll know our disinformation program is complete when everything the American public believes is false." ---- William Casey, CIA Director, 1981
Speaking of herbs, I really miss “Frankfurt green sauce” here
But that’s what I get for leaving Hesse for Saxony.
https://en.wikipedia.org/wiki/Green_sauce#Germany
In German, lovage = Liebstöckel — or Maggikraut, because some people think it smells like the commercial condiment Nestlé sells under the brand name “Maggi”
Now I'll be looking for a recipe for green sauce...
It has borage in it! I love borage, but never found much to use it in. Instead, I let the bees have it (they love borage flowers, just love them) and the goats... goats love it too.
If you're poor now, my friend, then you'll stay poor.
These days, only the rich get given more. -- Martial book 5:81, c. AD 100 or so
Nothing ever changes -- Sima, c. AD 2020 or so