mybeach

Tavern food thread

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Spent the day with a pinched nerve and only productive thing accomplished was a big batch of split pea and ham soup  From the leftovers 

Edited by Sandflee

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Posted (edited) · Report post

Yep, I’ll be doing that myself for the first time tomorrow morning. The bone still has half the ham on it. Gonna set it to run and be ready for dinner. Any recipes to try so we aren’t eating green sawdust tomorrow? I’ve heard there’s a trick to marking the dried split peas soft like one knows wat they’re doing with it 

Edited by chessie_yaker

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2 hours ago, JimW said:

You watch some weird tv food.  I think I saw that.  I think it wasn’t cooked.  Fermented in rancid fat. 

Zimmern was somewhere in N Africa trying to get something like that down. He said it smelled like shyte, it was a no go.

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19 mins ago, richie c said:

Zimmern was somewhere in N Africa trying to get something like that down. He said it smelled like shyte, it was a no go.

Saw that one....I think it was Morocco. Rotten meat mixed with scrambled eggs.  Spit out the second bite.  

 

Imagine sitting down to a hangover breakfast and facing that.....

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33 mins ago, HopHead said:

Yes, slow cook it in the tangine, put scallions in it and call it bolognese. 

Don't forget the cumin!

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32 mins ago, HopHead said:

Yes, slow cook it in the tangine, put scallions in it and call it bolognese. 

Perfect. I don’t think anything belongs in a muzzy buttplug... I mean cookware more than pork. 

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My brother couldn't eat chili for years after college.....pledging for his frat they made them eat bowls of chocolate pudding with a pile of cumin in it all the time.

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29 mins ago, HopHead said:

Saw that one....I think it was Morocco. Rotten meat mixed with scrambled eggs.  Spit out the second bite.  

 

Imagine sitting down to a hangover breakfast and facing that.....

In 200 degree heat 

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The morels are popping all over our woods.

 

IMG_4790.jpg.de0492048a1105ddd181ac494d507694.jpg

 

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We picked about 70 yesterday (more than we got all last year).

 

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Wasn't sure what to do with this many, so I made some "morel gravy". Sweated some shallots in about a half-stick of butter.

 

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Tossed the morels into the pan and sauteed for about 5 min. 

 

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Added 1.5 cups of white wine and reduced by half.

 

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Finished it off with some heavy whipping cream and served over wild rice.

 

IMG_4805.jpg.dbd1c95fbe90bb20733be6367d381405.jpg

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