Comics, Macs, RAID, Linux, Gentoo, some science and a dash of atheism. No longer a wet lab molecular biologist, I now work for MacVector, Inc.
I planted twelve savoy and twelve red cabbages back in March. These were plug plants as I’m too lazy to grow from seed.
I kept them under mesh and did some weeding (although not a lot).
Well it’s time to cook them.
trouble is by the time I’ve taken all those half eaten outer leaves the heads are quite small! Hopefully also tasty!
Here’s it cooking. Smothered Cabbage. A New Orleans staple that I’ve never tried before.
I’ve been quite a few times recently to The Chop House. I’ve always been pleased with the service and the food. It’s nowhere near a top notch restaurant, but the food is always enjoyable, and served with pleasure.
However, recently they surpassed themselves. I was there in a fairly large group (25+). Much (much) wine was drank as well as the full three courses (groan!). Due to ineptitude (and perhaps that excess of wine) both of us paid separately for each other. It was not until a few days later that we realised we’d paid double.
We guessed that by this point we’d had it, however, we rang them up, and sure enough they refunded one card, more or less at our word! Cracking service.
I ate some of these from a Russian Bakery in Richmond, San Francisco last week. Bloody yummy, although these were deep fried and were like the quintessential fried East Coast (UK) dougnuts, except filled with mince meat and egg!! 🙂
I may have to give this recipe a go!
Even across the otherside of the world, I well empathise in how I would feel if a ugly arrogant Supermarket blighted my home in building their crappy shop!
Here I feel aggrieved as to the quality of their food. At least my scenery is not spoilt by their greed as well!
Take two nice pork chops. From a proper butchers, no shite from Tesco’s/
Crush about 10 juniper berries, mix with a little flour and seasonig and rub all over the pork.
Leave for a while, then fry. On high initially each side, then lowere until cooked.
Meanwhile finely slice a handful of shallots.
Remove the pork when done, and keep warm. Fry the shallots until done. Add a little brandy and boil off. Add some parmesan, anc coat the shallots.
Place on top of the pork chops, add some grated parmesan, and grill until melted.
Serve with some baked spuds.
Yummy!
Well I have a single pack of the yummiest jamon I have ever eaten outside of Spain sat in my fridge!! A mate brought me 3 packs in payment for cat sitting duties. The first pack was yummy, the second was pretty dammed yummy. How I can not eat the 3rd pack is hard to imagine.