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Poor people who go through life saying : Food? Yeah , whatever. 😦
Tonight’s dinner , another few ounces sticking to my rib’s.
” Osso Buco ” , this one made with beef shanks instead of veal shanks.
Bon Appetit ! Life is Good !
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Que Lastima !
I truly believe that nowadays most content on LinkedIn consists of spam of
one kind or another,most of it offering jobs which in many cases don’t exist;
they are merely a vehicle to transport people to the respective company web pages
and to earn them “clicks”.
Networking? – very little !
Crap? – a lot !
What a shame !
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Had leftover pasta from yesterday and did not feel to have a big production.
This hit the spot : Pasta, butter, eggs, kosher salt, sriracha, garlic powder.
Will call this dish officially ” Yellow ”
(Must use yellow china, no other color or garnish unless it’s yellow :-).
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Well, this morning, I found this:
Perigord pate, frozen bread roll, arugula, greek yoghurt, chili. radishes, avocado, seasoning.
Stuff to make a decent vinaigrette. 🙂
Life is good ! (More so at 2.30 am)
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” Pasta, Morcilla & Poached Egg “
(Morcilla = Blood Pudding, Blutwurst, Blood Sausage)
What a tasty, satifying dish. Familiar ingredients, not so familiar combination.
If you like morcilla, you’ll love this dish.
If you usually don’t like morcilla , you will probably still like this dish 🙂
Bon Appetit ! Life is Good !
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Slow Roasted Teriyaki “ Osso Buco ”
Here is what I cooked for myself (& Bella) after I read this half- assed article by a very prominent and famous TV chef/ judge on iron chef , that you have to braise veal shanks for a long time to make them edible.
What a load of crap, as usual, from one of our “recipe chefs ” on TV, most of which have no clue how to cook or be a “chef” in the real world.
Yes, a good traditionally braised Osso Buco can be a wonderful dish, but you lose most of the beautiful texture of the shank. In southern Germany and Austria we have a dish called “Gebratene Kalbshaxe” (usually and ideally spit roast ). Just season with salt and pepper, then SLOWLY !!! roast (whole shank or thickly sliced) until the connective tissues break down (at least 2.5 hours, often up to 4 hours) and you will have the most succulent, tasty, satisfying dish imaginable. During the last 15 minutes, baste liberally with teriyaki sauce.
Just goes to show that if you know and understand only part of something, to pass that on as the full truth will screw up the knowledge of the person who asked you for advise. Happens all the time with non-experienced so called “Chefs” and “Teachers”, who get all their knowledge and skills by sitting on a school bench instead of learning and, most important, experiencing, the facts, beauty and excitement of cooking in the real world, through observing and learning from REAL chefs in a REAL kitchen and soaking up the knowledge and skills offered to them with the passion of a real chef.
Bon Appetit ! Life is Good ! . .
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Yesterday’s “CON” fusion dinner :
Bistek is a traditional filipino dish. It originated in China but got it’s
name from the Spaniards who occupied the islands for centuries and had
difficulties pronouncing the chinese name for the dish.
Lomo Saltado is a similar peruvian dish which also contains potatoes
(french fries actually) and tomatoes. Since I did not want to have rice nor
tomatoes yesterday , I simply combined the two dishes.
The result was a great dish that hit all the right places for me.
Life is Good 🙂
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I found this interesting story on “Huffpost”
by Tom Mylan June 19, 2012
In the game of food dork one-upsmanship, the rarer you order your steak, the more of a real gastronome you are—it means you like your meat good and a little dangerous, like it was meant to be. I always took this carnal orthodoxy as gospel; I mean, people who order their steak well-done deserve their own circle of hell. But…as much it pains my old, snobby self, I’ve started to prefer some of my steaks a little more towards the medium end of the spectrum than I’m completely comfortable with.
But why? Aren’t rare steaks juicier and more tender? Well, not necessarily. I started doing some experimenting—I’m no scientist, but even a knuckle-dragging son of a construction worker like me can learn a thing or two—and it turns out in some cases, cooking your meat a little more can make for better texture and flavor. Blame fat, collagen, and chemistry.
Ribeyes, for example, are downright gross when cooked black-and-bleu. I know there are probably a lot of old French guys rotating in their graves right now, but hold on—ultra-rare ribeyes are gross because all that luscious fat that rims the meat, the best part of the steak, doesn’t really render when barely cooked, making it weird and pasty.
In contrast, the prime ribs of my Reno, NV youth were slow roasted………. Read more HERE
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If Breakfast – Good Breakfast !
Usually I am a coffe and bananas kind of breakfast guy, but today……
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Because it was a meat free day for me, I added mushroom to the potatoes.
Wonderful, tasty, very satisfying meal.
Potatoes,
Mushrooms,
Onions,
Garlic (plenty),
Duckfat (plenty),
Salt & Pepper
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Romaine,
Grape Tomatoes,
Dijon Vinaigrette
Bon Appetit ! Life is Good !
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ChefsOpinion 