March 30, 2008
Tim Tam Slam
I'm putting this under cuisine...ummm...because I don't know where else to put it!
The intertubes once again comes through and presents me with an obscure cultural reference point. And once again shows me an area in desperate need for further research. Let's see if we can erase all those "citation needed" indications!
Posted by: Fred Kiesche at
05:53 AM
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Fred, it may be worth checking the Gunroom archives for this. The photo is of our own Skyring who posted yesterday about a visit to the Victory.
Posted by: Martin Watts at March 30, 2008 06:13 AM (Rany5)
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Oh noes! Members of The Gunroom read this site? I'll have to start posting more obscure stuff, after all how can I compete with the All-Knowing List members!?!?!?
Posted by: Fred Kiesche at March 30, 2008 06:32 AM (Mf0q6)
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March 05, 2008
Sunday Dinner
A recent effort. No formal instruction consulted ahead of time, just made up based on past experience.
1 package of stew meat (I used beef, pork would work, I don't know about chicken...might break down too much).
1 16 oz can of stewed tomatoes.
1 can of pitted black olives.
2 cups of beef stock (previously made from scratch).
1 large onion.
1 package of mushrooms, sliced.
Olive oil.
Salt and pepper.
1 bay leaf.
1 bottle of red wine.
1 skillet. 1 crockpot. 1 larger skillet or other stove top pot.
more...
Posted by: Fred Kiesche at
02:27 PM
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You know - maybe it is a good thing I don't live closer...I would want to try all this wonderful food you are always cooking....I bet it would be counter productive to my diet...but good! We have to get the right name for you...Walter Jon Williams is the "Master of Meat", Steve Stirling is the "Master of Salad"....you are the "Master of ____".
-Patricia
Posted by: Patricia Rogers at March 06, 2008 06:18 PM (7D4+F)
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It sounds good, but an extra step after everything is cooked in the crockpot? That's a little too much work. Or, at least, why not cook it in the pot from the start?
Posted by: owlish at March 06, 2008 08:12 PM (dk0SG)
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You could skip the crockpot. I mostly use it either when I prepare a meal in the morning when I work, or (in this case) when I want the slow cooking process to work on the meat and to really bring out the flavors.
I then finished it off on low heat because the one area where the crockpot fails is allowing you to boil down to a good sauce. The main reason it took two additional hours on the stove was that I had the flame down really low (the lowest setting it would go). That way I could do all those other chores that needed doing (wash, ironing, cleaning) without checking the pot constantly.
A lot of time, I experiment with techniques as well as ingredients. This was an experiment in using a very limited number of ingredients (on purpose) and to see how using mixed cooking methods might work.
Really, you could do the same thing in a lot less time...just use higher heat and watch things more carefully.
Pat, the Master of ??? Not sure!
Posted by: Fred Kiesche at March 06, 2008 09:13 PM (uct/r)
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