Sign in to follow this  
Followers 0
TLDig

Happy Birthday SiM!

Rate this topic

33 posts in this topic

Thanks folks....:)

 

Nothing special going on today........Donna has to work late tonight, so my dinner will consist of a pork roll, egg, and cheese sandwich, and since it is also Chinese New Year, in an effort to eat long noodles to promote longevity, will be having a bowl of this:

 

[img=

 

:o

 

But that's okay, cause yesterday I had my traditional birthday fare of sauerbraten, braised red cabbage, and potato dumplings....

 

p><p>  <a href=[img=

 

http://www.stripersonline.com/image/id/2878695/width/600/height/450]

 

[img=

 

http://www.stripersonline.com/image/id/2878697/width/600/height/450]

 

[img=

 

http://www.stripersonline.com/image/id/2878700/width/600/height/450]

 

http://www.stripersonline.com/image/id/2878701/width/600/height/450' alt='450'>

 

(That's all the pics I got, as I got to wrapped up in the Patriot's game......)

Share this post


Link to post
Share on other sites

now that looks good. except for cabbage. you know its closely related to gabage right? its gak. so whats that hunk of meat, looks juicy. you arent really onboard with that chinese nonsens are ya?

Share this post


Link to post
Share on other sites

The beef was a ~3 pound boneless chuck shoulder roast. It got marinaded in red wine vinegar, water, onions, carrots, juniper berries, bay leaves, black peppercorns, ginger, and allspice for about 4 days.

 

After browning it off and braising it for a couple hours in the strained liquid and some more water, a bunch of crushed ginger snaps were added to thicken the gravy along with some sour cream.

 

The cabbage had red wine vinegar, apples, onions, and caraway seeds and braised for a few hours. I tend to like it, but truthfully it is better a few days later as leftovers after it has time to mellow a bit.

 

The kluski were dropped in salted boiling water for a few minutes, then drained a lightly browned off in a pan with butter and olive oil. Served with the meat and gravy.

 

As to the Chinese noodle thing, nah, don't really buy into it, but figure what the heck, it can't hurt, right? ;)

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to register here in order to participate.

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
Sign in to follow this  
Followers 0

  • Recently Browsing   0 members

    No registered users viewing this page.