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@msolga,

I hated my mother's meat grinder, yaaack. Still...

On dehydrators, it's a use question for me... I can see it working for ehBeth and Alex.

1 Reply

@ossobuco,

Quote:

I hated my mother's meat grinder, yaaack.

But I thought you wanted to acquire one, osso?
But then, maybe there are a flasher, more user-friendly, 21st century models which you have in mind?
Me, I rely on a very good butcher shop for these things. I pick the piece of meat. They mince it for me. I take it home & cook it.

1 Reply

@ehBeth,

Quote:

The Microplane brand one I have is on sale at the website for about $15 Canajun right now. They range from about $20 - $40 Canadian regularly.

I'd suggest trying out an inexpensive one - then watching for a real Microplane to be on sale somewhere (or win a gift certificate with your Bird in a Tree costume Very Happy and splurge)

OK, so I invested in an el cheapo model yesterday, to try out. I will report back!

0 Replies

@msolga,

I meant that I might like to have one of those, even with the yaaack factor...

1 Reply

@ossobuco,

That's what I thought you meant, osso. Smile

I'm rather interested in the reasons for the "yack factor". Wink

1 Reply

@msolga,

I remember yucky fat.

1 Reply

@ossobuco,

Now that's an excellent reason for harbouring a lingering yuck feeling! Smile

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Savoy cabbage. Lots of very healthy looking ones at the local markets right now. But I'm a bit stuck with something interesting to cook with it. I've checked a few online sites & haven't found anything too exciting. Anyone got any good ideas?

2 Replies

@msolga,

If you ha a veggie bord so that you could make the cabbage into strips you could make my mamas kimmel recipe.

Fry one sliced onion and the cabbage strips in a big pot and wilot em really well. (Use Olive oil). Then throw in a tsp salt, 2T sugar,and keep stirring until mixed. Add 2 bay leaves and a good handfull of kimmel (caraway seed). When kimmel is all distributed nicesly , add a 1/2 cup of some decent balsamic vinegar and cook it down till you cn see the vinegar steam come off. SHut it off and let it come to room temp and serves as a side dish.

Some pweople eat this with kluskis or other egg noodle. We dont like it with anything, we will eat it as a nice side dish to get a sweet sour taste along with a meal of pork or chicken.

1 Reply

@farmerman,

That sounds good farmer. Thank you!
A whole cabbage for this recipe, I take it?
Interesting that you call Caraway seeds kimmel. I haven't heard that before ...

0 Replies

@msolga,

joefromchicago's excellent stone soup calls for savoy cabbage. I can never seem to find it here and substitute kale.

http://able2know.org/topic/86012-1#post-2399633

1 Reply

@JPB,

ThanksJPB. Thanks, joefromchicago!
A very hearty, filling winter soup, this one!
You know, I've never tasted Kale.
Tell you what: swap some of our cabbage for your kale! Smile

Quote:

I love soup!

I promised JPB I'd post this. It's one of my favorite recipes. I got it off the internet, but now I can't remember the website where I found it. As with most of my recipes, I've made a few changes to suit my particular tastes. Preparing all of the ingredients takes a while, but then you just throw everything into the pot and relax for two hours.

Portuguese Stone Soup*

8 cups chicken stock
1/2 lb linguiça** or chorizo, diced
1 can kidney beans, drained
1 lb potatoes, peeled and diced
1 can (14 1/2 oz) diced tomatoes
1 small head savoy cabbage, chopped
1 lb turnips, peeled and diced
2 leeks (white and light green parts), chopped
2 large carrots, sliced
1 large onion, chopped
4 cloves garlic, minced
1 bay leaf

Combine all ingredients in large stock pot. Bring to a boil. Reduce heat and simmer until soup is thick, stirring occasionally, about two hours. Season to taste with salt and pepper.

0 Replies

Hello?

Any cooks around at the moment? I need some advice, please.

What's a reasonable substitute for red wine in a beef casserole? The recipe calls for red wine, but I suspect the ones I have on hand are a bit iffy. (Too old, I suspect. I've kept them for cooking only. But haven't used them for ages.)

My online search has come up with beef stock, but that would mean I'd have to use stock cubes, if I'm to rely on what I have in the house at the moment. (I'm hard at work & don't want to go out to the shops if I can help it.)

Any suggestions would be much appreciated. The recipe calls for 2 cups of read wine.

Thanks,
Olga

1 Reply

@msolga,

Oh I forgot to say: any number of different flavourings, herbs & spices on hand, plus fresh herbs from the garden.

0 Replies

Broth would help, but red grape juice would work too, cranberry juice also,
red wine vinegar.

1 Reply

@CalamityJane,

Jane!

One cook still wake awake!

Thanks for responding. Very Happy

OK. I have red wine vinegar, verjuice, Balsamic vinegar, etc, etc, etc ...

So, as a substitute for 2 cups of red wine (marinade for 1 kilo of cubed beef) ...?

I'm wondering whether to throw in some fresh herbs, as well? A bay leaf or so, or ..? It's a fairly basic recipe, with bacon, mushrooms & other goodies. I was going to cook it tonight, till I realized about the marinading part. (Not to worry ... a sauce from the freezer will do me fine & give me extra time to keep working.)

1 Reply

@msolga,

All under control.

We'll see what the result is later ... the "proof of the pudding" & all that! Smile

Sleep soundly, you poor, tired A2K cooks in the US. You must feel as stuffed after all that activity as your poor old turkeys actually were, yesterday! Wink

1 Reply

@msolga,

How did it turn out, MsOlga? I am certain it tasted fantastic - anytime you
include bacon, bay leaves and other herbs and spices, there won't be a problem,
in addition: you're an excellent cook yourself!

1 Reply

@CalamityJane,

I'll be able to tell you tonight/tomorrow, Jane. A 24 hour rest in the fridge was recommended.
(Could you say that again, please? That bit about being an excellent cook? Wink

)

1 Reply

@msolga,

Of course you are, MsOlga! Just one look at the food threads you've opened
and the meals you've described tell the story of an excellent cook.

1 Reply

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