Prog Chefs Unite!!!

Tacos tonight; ground pork & beef with plenty of chipotle and onion, served in hard corn shells with sourcream, lettuce and Sriracha.  Pretty tasty.

^ Love the chipotles, and the adobo sauce the canned ones come in;  I like how much heat they have without being overwhelming, and the smokiness






Edited by Atavachron - July 08 2014 at 23:40

Today I whipped up some fruit sauce.  The crab apples came from my sister's lake place in northern MN.  I threw in some rhubarb grown in my back yard.  Very tart indeed!.



After they softened a bit I threw in some dried plum....the fragrance during the cooking was amazing.






As it comes together we add in dark brown sugar to sweeten.  Many people strain their applesauce to make it prettier but I like the added fiber and nutrients in the chunks and skin.  It may not look too exotic but served warm over good vanilla ice cream, it's amazing. 

I like to cook and I'm thick... 

Ata-V, yup, it's a helluva thing. Nice guy though, from what I remember.

Atavachron wrote: I love his slogan -  "There are more vasectomies to be done"     if I didn't know better I'd say it was a gag

Would you suspect he's yanking your chain?


Edited by *frinspar* - June 12 2014 at 02:56

I love his slogan -  "There are more vasectomies to be done"

    if I didn't know better I'd say it was a gag

*frinspar* wrote: Yup. You grow up with a name like Dickman, and decide to be a butcher.  True story, my mom was a nurse for a urologist named Dr. Dick Chopp.

Ouch--  I had two surly gym teachers named Rough and Callus, but Dick Chopp takes the cake.  This him ? --
http://www.urologyteam.com/?q=dr-richard-chopp

Yup. You grow up with a name like Dickman, and decide to be a butcher. 

True story, my mom was a nurse for a urologist named Dr. Dick Chopp.

I'd love to have a butcher shop like that to buy from. There's a place called Dickman's that sells good meats, but they're not as close as I'd like and I think a bit high.

I'd thought of trying fish just to try it, but neither of us much like fish, so it'd be a waste.

The cheese turned out nicely.

For the most part.



The softer cheeses on top (mozzarella & muenster) did fine the first round of smoking. The second, I guess it got a bit too warm in there and they started giving way to gravity. I didn't take a picture of those, they're not terribly pretty. Still in one piece, just...ugly.
Of course, I live in a desert and it was about 105 yesterday afternoon, so it wasn't exactly a cool night.

I've vacuum sealed all the chunks and have to let them rest in the fridge for a week. I did try a couple, and the Jack tasted really good already.

Jim Garten wrote: Having just got back from Devon/Cornwall, we made our usual pilgrimage to Philip Warren butchers in Launceston on the last day to fill the cooler bags (and empty the bank account): If you're ever in the area, check them out - easy to find, as there's always a queue outside the door. A proper old-school butcher's shop where if you order a few days beforehand you can buy a half-lamb (local), ready butchered to your needs for about £55 - that's about 30 pounds of meat... even if you pop in for a browse, I defy you to come out without wanting to buy everything on show. [edit] Particularly recommend the beef BTW, as this is sourced from the organic beef farm where we rent holiday cottages on when we're in the area.

No shipment to America.  :(



Looks like an amazing place, incredible price for that lamb as well - enjoy Jim.

Around Thanksgiving time (November) a local farm sells smoked capons - most amazing poultry I've ever had the pleasure of eating.