Posted on 03/07/2015 1:52:01 PM PST by Jamestown1630
Thanks for the Lentil Soup recipes! I will definitely try them, because any variation of Lentil Soup works for me.
-JT
Patient is doing fine. I, on the other hand, am still recovering - from cabin fever and sleeping on a couch for a week ;-)
-JT
That looks great; like a Black-Eyed Pea salsa ;-)
-JT
You’re welcome! My Mom really loves the lentil soup from Carrabba’s and she thinks this recipe even surpasses theirs.
There's two more days to go before it's finished.
We’ve never done any curing of meat, except for jerky in the Excalibur; but a book about charcuterie is on my wish-list (right after cheese-making). I also want to learn to corn beef - my father used to bring home the most buttery corned beef in the Spring, from his friend who brined it.
Please let us know how it goes.
-JT
Split pattypan in half to make two flat, round pieces.
Brush both sides with olive oil, then sprinkle with slat, pepper, and your favorite herb mix.
Place cut side down on a hot grill to sear, then flip & finish cooking. They are tender & don’t take very long, so watch them closely.
Glad you’re safe and sound!
We’ve done homemade pastrami, and were extremely happy with it.
This is the recipe we used.
http://blackgirlchefswhites.com/wordpress/2011/04/07/homemade-pastrami/
Years ago, I used a recipe from an ca 1890 cookbook my Dad found in a junk store to make corned beef a few times. Had to cut it down a bit, as it called for 250 pounds of beef, and a hogshead of “fresh spring water’... :-) It was packed away, so looked at several recipes on the Net, before settling on the one linked above.
That was the same book with a recipe calling for a dozen “medium sized lobsters, 15-18 pounds each”!
How would you describe the taste of pastrami? I’ve never had it before.
It is essentially spiced and smoked corned beef, which changes the texture to a more solid, less stringy consistency. he leaner part of the brisket is the traditional cut used.
Slightly salty, spicy-smoky beef, a bit on the chewy side. Typically sliced & steamed to serve hot; or sliced cold for sandwiches. Mustard and/or horseradish are a must condiment for it.
Extremely delicious; the Jews who invented it knew what they were doing.
For a smoker, I used a deep charcoal BBQ, and hung a jury rigged heat deflector below a grill as high as I could get it.
I used 2 old coffee cans at the bottom, with the charcoal around them; one was filled with water to make steam; the other had the wood chips for smoke. The top (a lift-off, not a hinged type) of the BBQ was propped open about an inch all the way around, with a magnetic thermometer attached to it, so I could adjust heat to keep it cool.
After 2-3 hours of smoking, I finished it in the oven at 225, wrapped in foil.
That sounds good; will try this year.
Thanks to everyone, for the patty pan recipes. I’ve always been intrigued, and now I have some recipes to try.
-JT
As usual I'll have to create my own recipe and experiment. If I invent anything
good you'll find me dating Betty Crocker and hosting a Cable cooking show.
Save! Soup sounds delicious!
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