Thought I would go old school for breakfast this morning and make an old egg recipe from the year 1270.
Here are the basic ingredients:
2 Eggs
1 Small Onion (1 inch size) Grated
1 Teaspoon of Lemon Juice
Butter
Bread
Crack two eggs into bowel with grated onion and lemon juice
Beat with whisk until it is like water. The lemon juice will completely dissolve the eggs.
I love my cast Iron cooking stuff.
I have been collecting it for many many years. I have two dutch ovens 10" & 14", pop over pan, 6" 12" 14" skillets, a 12" chicken fryer, and I use them for the majority of my cooking.
I have my eye on a large roasting cast iron pan which will just barely fit in my oven only leaving about 1.5" all around.
Hi Jacob
I find it very difficult to find anything using the search function. I was looking for a particular recent reference to The Flavor Bible but 'flavor bible' brings up just a few references when in fact it's been discussed many times. Even using Google website advanced search only brings up 10 references. Is it due to the structure of the site?
Jacob,
I know about freezing stock in ice cube trays, but what about canning stocks in glass jars? If it can be done in a pressure canner, how long can it be stored? Will it taste good after a year?
Thanks,
Scott
I've been making pretty good pulled pork for years and I've never received complaints, but I've noticed inconsistencies and I'm not sure if I'm missing some cooking "laws".
Will this work? I want to try to do something slightly different for Christmas this year, but I do have to feed a lot of people. Small fancy dishes are tough so I tend to do larger things like a large roast vegetable platter. In lieu of the staple mash potatoes, I was thinking of a mashed root vegetable purée. Do parsnips and beets go well together? Should I mix in a potato for some extra body and to keep the cost down? Roast or boil? I like roasted parsnip and beat much better than boiled. But I know the potatoes are usually a problem with that. Any help is appreciated.
Here is my recipe I tried for making Beef Suet into Beef Tallow. For true French Frying beef tallow is used as it provides the highest smoke point of any oil and doesn't penetrate the food product as much as other commonly used cooking oils in modern cooking.
For this project I used only Beef Kidney Suet which I purchased from the Butcher.
You will need a deep pan (I used a dutch oven), a potatoes ricer press or food mill (I used a food mill which I bought for $20 off of ebay). A metal colander or strainer with a paper towel (used as filter)
We have a party to go to tonight. There is a gift swap, and I just wanted to show you what I made. Follow this link to my FB page.
https://www.facebook.com/?ref=tn_tnmn#!/photo.php?fbid=319186391528753&set=a.319185681528824.76225.260924904021569&type=1&theater
The Holidays are coming and many people may spend their time off in the kitchen cooking for family, friends, or maybe more importantly, themselves. :P
I created a list of seasonal fall and winter ingredients and their complementary flavors to take with me when I go shopping to pick up what looks good or is on sale. I figure that rather than set recipes or dishes, this style will help bolster my "in the moment" creativity. For those familiar with the Flavor Bible, this may look eerily familiar. :)