OT: Another of my hobbies - cooking.

[johnnyrichards]

Today I am building a different kind of project:

Accompanied by this lovely lady:


I really love cooking, and if there had been any motivation for me to stay in the business, I would be there today. My daughter came along, and my perspective changed. All those nights, weekends, holidays were much more important.

I went back to school, got into manufacturing and still have trouble avoiding night shifts, weekend shifts, holidays...

[andykriech]

Boy, Johnny, that looks excellent!

We ended up going the 50th annual Wurst Fest here around Austin, very different venue for foods than what we are used to. Paulener Octoberfest beer, Brats and smoked turkey legs (amongst many of German foods). I feel the distinct need to increase my exercise levels today.

I would like your meal for tonight.
Andy.

[carlspeak]

Great job Johnny. That dish looks terrific.
I do most of the cooking in our empty nest abode. In doing so, everything comes out just the way I want it and my wife loves it.

Before retiring, I wrote a recipe column in the company newsletter. What was special about it was the fact that most of the recipes were ones I developed. I once got a letter from a long time retiree I hadn't seen in 20 yrs to compliment me on a grilled chicken recipe I developed.
If your company has a N/L, you should consider becoming a writer.......

[critofur]

Heh, in the shrunk down photo viewing that on my phone it looks like some kind of glob of mystery-meat puree that's been slightly browned on the outside but mostly cooked to the "is it still moving?" stage. . I will have to view the image full size on my PC when I get home later... I expect to see something much more appealing then

EDIT: Ah, looks much more appealing once I did "open image" to view full size. (I'm still learning Opera Mini)

[arlis_1957@yahoo.com]

down here in iowa, we call that 'yankee pot roast'. looks grand. there is flash reflection on the lable and cant read the lable on the wine.
im have a little malbec via don rodolfo 2006 with sade right now. the top round roast just went in the oven.



nice.

[gc1]

Seared just right, got the colors goin' on, and flavoring would have to be good with all the veggie goodies..... and the blue pot makes it complete!!


btw... just showed this to my "yankee wife", and the first thing she said is, he forgot to sear the sides, the juices will run out... I wonder if he put some garlic in there!?! Gotta love those Italian yankees... she keeps this cornbread-raised Appalachian hillbilly on my toes!!

[johnnyrichards]

I did not sear for the reasons people think I seared

[cooper]

don't leave us hanging. Why did you sear??

[B_Rich]

You're making me hungry..... but it's not quite dinner time yet.

Looks delicious!

[johnnyrichards]

I only seared so I would have something to deglaze, to give my broth a little color.

Whole house it starting to smell gooooood.

[billfitzmaurice]

just showed this to my "yankee wife", and the first thing she said is, he forgot to sear the sides, the juices will run out...

No matter if cooked as long as it should be, which is at least five hours. The braising liquid then goes into the meat. You'd sear a Beef Wellington to retain the juices.
Switch a couple of ingredients, notably the beef roast for a veal shank, and it's Osso Buco. Fahgeddaboutit. Use a chicken and put half the bottle of wine into the pot and it's Coq au Vin. Magnifique!

[arlis_1957@yahoo.com]

bills gettin hungry too.
me too. 140degrees and holding.

[johnnyrichards]

No matter if cooked as long as it should be, which is at least five hours. The braising liquid then goes into the meat. You'd sear a Beef Wellington to retain the juices.
Switch a couple of ingredients, notably the beef roast for a veal shank, and it's Osso Buco. Fahgeddaboutit. Use a chicken and put half the bottle of wine into the pot and it's Coq au Vin. Magnifique!

Bingo.

[dwigle]

I only seared so I would have something to deglaze, to give my broth a little color.

Whole house it starting to smell gooooood.

Secrets of a restaurant chef:

1) brown food is good.
2) more butter.
3) more salt.

[billfitzmaurice]

bills gettin hungry too.
me too. 140degrees and holding.

It's pizza tonight, so the oven's at 500.

[dwigle]

Tonight it's Shrimp and Grits with andouille sausage!

[johnnyrichards]

Secrets of a restaurant chef:

1) brown food is good.
2) more butter.
3) more salt.

[johnnyrichards]

Tonight it's Shrimp and Grits with andouille sausage!

I used to make my own andouille sausage, back when I had a smoker, and a lot of spare time.

Dinner tomorrow night is something similar to your dinner tonight, only it will also have crawdaddy in it.

[dwigle]

I used to make my own andouille sausage, back when I had a smoker, and a lot of spare time.

Dinner tomorrow night is something similar to your dinner tonight, only it will also have crawdaddy in it.

That's good stuff! Last week a friend smoked a couple ducks for me and I used them to make Duck and Sausage gumbo.

[johnnyrichards]

That's good stuff! Last week a friend smoked a couple ducks for me and I used them to make Duck and Sausage gumbo.

Now that sounds amazing. I have not put together a good roux in quite awhile, but almost everything I cook gets the trinity.