ThatOwlWoman (03-09-2019)
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Stock is a flop. After trying to add more beefy flavor, after the other bones didn't cut it, it cooked too long overall. Should have just called this a veggie broth, and started from scratch. It's now way to bitter to use, from overcooking.
ThatOwlWoman (03-09-2019)
This is a big ass plate of poutine I had last time I was in Quebec Province. This one came with smoked meat. It looks pretty disgusting, but I fully admit I am mad for poutine! As far as I can tell, basic poutine is just french fries, cheese curds, and gravy. The gravy might be a secret recipe, so I would suggest looking up a poutine recipe to get the gravy right.
canceled.2021.1 (03-11-2019)
Aimée (03-09-2019), Phantasmal (03-09-2019), ThatOwlWoman (03-09-2019)
It's basically just a brown gravy. I had one smothered in pulled pork, and the usual accompaniments, At The Bears Den, in Golden, BC. http://thebearsdengolden.ca/
Every time I post this, I get hangry.
Cypress (03-09-2019), ThatOwlWoman (03-09-2019)
Oh that's so sad. I did wonder why you wanted such a long simmer time, but figured you knew what was up. I make an amazing smoked chicken stock. Starts of course with smoking a whole chicken but not to preserve it, just to get the smoke flavor in. Then finish it in the oven. The next day I render the skin, bones, tendons, fat, and some chicken base/onions/carrots/celery, and bits of meat by simmering for a few hours.
canceled.2021.1 (03-11-2019)
canceled.2021.1 (03-11-2019)
Cypress (03-10-2019)
canceled.2021.1 (03-11-2019)
I never made it, and was going on what I know of stock. I also didn't see anything about it turning bitter on recipes. The prime rib bones were a bust, and I just thought I could sneak some time in with some fresh bones, since it was only in maybe 16 hours. It went too long though, especially since I fell asleep for several hours. I knew I didn't want to cook it too long, but didn't realize it would go south like that. I thought the rib bones would have worked, because they were still rather meaty, and had a bit of exposed marrow. That, and one femur section, just didn't cut it. I'll know for next time.
ThatOwlWoman (03-14-2019)
canceled.2021.1 (03-11-2019)
Na, she was the one that wanted the picture. We started eating, and forgot to photograph it, so she was probably anxious to get the picture, and chow down. Of course it could be the horseradish too. Some of the freshest, most potent stuff I've tried. One dab was enough for the Yorkshire pudding mini's.
ThatOwlWoman (03-14-2019)
canceled.2021.1 (03-11-2019)
ThatOwlWoman (03-14-2019)
Oh yes. Last year at the farmer's market one booth was selling horseradish roots to plant, so got 3 of them. The two in the herb garden didn't do as well because the deer kept eating the tops off, but the one inside the fencing did great. Since then I heard that preparing them for eating is a smelly, stinky task. Will let you know how they turn out. If I get plenty I'll send you and Jade each a jar.
canceled.2021.2 (04-09-2019)
I wanted to post this recipe, because I can't eat something like this right now. Maybe someone might make it sometime, and just tell me how good they are.
https://www.imperialsugar.com/recipe...-pie-egg-rolls
canceled.2021.2 (04-09-2019)
canceled.2021.2 (04-09-2019)
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