msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
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Steamed Mussels in a tomato-Basil-Garlic Broth, over #8 Pasta, Side Salad with Thousand Island Dressing,,,
View attachment 36668
Oh yeah, that worked. This is Mom's plate. The white is some sour cream. I could definitely make pot roast this way again--not my grandmother's pot roast.Hopefully, venison pot roast. I browned it and then put it in the crock pot slow and low. I rehydrated dried cherries and morel mushrooms, added the "liquor", onion, carrots, turnips, celery, potatoes (added those around 4:00 p.m.), a bit of dashi, anchovy paste, garlic, horseradish, juniper berries, a couple of sprigs of fresh rosemary when I added the veggies. We'll see how this turns out. I plan to strain the juice, "whirl" some of the veggies to make a gravy, add some gjetost, and a cherry reduction. The KN (a/k/a Dad) went to the GFAB to pick up medications, etc. Had to make something that I could hold since I have no idea when he will get back and Mom eats at 5:30.
I am in Seoul Korea last night met with a Korean food blogger and tour guide that I have been on line friends with for about ten years. We met up for pizza.
Geez, PPO, doesn't Louisiana have pizzerias? That's an awfully far way to go for a slice. I hope it was good.I am in Seoul Korea last night met with a Korean food blogger and tour guide that I have been on line friends with for about ten years. We met up for pizza.
I am in Seoul Korea last night met with a Korean food blogger and tour guide that I have been on line friends with for about ten years. We met up for pizza.