Food, glorious Food

[Jovial Monk]

Oh yeah, kitchen full of great smells, batch of chicken stock on the go, simmering nicely away. Not using bones, poultry stall had mixed portions—wing, leg, breast blah blah—for about the same price as frames! The applebutter-in-waiting is also sending out delicious fruity-spicy smells. Apple butter has 3-4 cinnamon sticks, 10-12 cloves, piece nutmeg, 10 star anise stars, 6 black cardamom pods and smells just amazing!

Oh yeah, chicken liver risotto, recipe here:
http://www.aliveandcooking.com.au/index ... er_risotto

[Jovial Monk]

Pear, wine & fennel butter

http://localkitchenblog.com/2010/09/07/ ... ne-fennel/

Give it a go, bit of work but the butters are worth it.

Instead of fennel, ginger and tiny bit nutmeg. Apple butter you can bombard with all sorts of spice, plum can take lots of spice too, but pear and peach are delicate, spice with restrained hand, spice should be there so you know there is a spice but you are thinking “hmmm what spice is in there?”

[Maxine]

Just tore some biltong to shreds added to my simmering tomato and bean sauce. tastes good, give it another 10 mins to soften the biltong.

[Maxine]

This tastes seriously good.

[Maxine]

That was good, even though I forgot the parmesan cheese & grinder. Had my pepper grinder and seasalt, of course!

[AiA in Atlanta]

Had the best steak ever the other night called "Drunken Steak" marinated in Sam Adams beer ... hard to get good Indian food here in the States, not sure why, but found a great place in Charlotte, North Carolina the other week.