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Recipe Thread - Page 27

post #391 of 456
I figure it would work, too. Try it out.
Or, try "Adolf's Meats and Sausage" in Hartford. Or give them a call. Short google search didn't clarify whether they just have bratwurst or other, even rarer, sausages, too.
post #392 of 456
Quote:
Originally Posted by b1os View Post

I figure it would work, too. Try it out.
Or, try "Adolf's Meats and Sausage" in Hartford. Or give them a call. Short google search didn't clarify whether they just have bratwurst or other, even rarer, sausages, too.

Thanks, I have never seen or heard of that place before. What an odd place for a German spot, it is a thoroughly Hispanic neighborhood.
post #393 of 456
Yeah. Some review in the interwebz said you shouldn't drive there with your best car. Apparently, the (current) owners are actually Polish.
post #394 of 456
Quote:
Originally Posted by b1os View Post

Yeah. Some review in the interwebz said you shouldn't drive there with your best car. Apparently, the (current) owners are actually Polish.

I figured they were Polish the only white folks reasonably close to that place are Polish and I guess Albanians too but they don't seem like they'd be selling German foods.
post #395 of 456
FWIW, I haven't seen a lot of groceries called "Adolf's" in Germany.
post #396 of 456
Quote:
Originally Posted by b1os View Post

FWIW, I haven't seen a lot of groceries called "Adolf's" in Germany.

Seems like a name to avoid over there lol

I don't know how popular liver is among SF'ers but I love it. Any recipes for your basic beef liver?
post #397 of 456
I think calf liver is much more popular. Have a look at Italian cuisine. They have a lot of different recipes - e.g. fegato alla Venezia. Just don't undercook it like I did. laugh.gif
post #398 of 456
I'm looking for a recipe for caramel au fleur de sel. I've had some back in Bretagne. It was so good.
post #399 of 456
Quote:
Originally Posted by jpeirpont View Post

I'm a collard/mustard/turnip green eater, they are all greens that take while to cook. I have no idea how to make quicker greens like Kale. Anyone have a recipe for Kale?

I would second the kale and sausage. Or just wilt it, that's good too. There's a good kale soup I've had too.
Quote:
Originally Posted by b1os View Post

Apparently, the (current) owners are actually Polish.

We're taking over your shit, one butcher at a time.
post #400 of 456
Recipe for Brandade de Morue? I have 500g bacalao/stockfish. How long to water it? Any way to speed it up to maybe one day?
post #401 of 456
Made this last night for a potluck dinner. Stole the show.

Saute 5 minced cloves garlic in 3T peanut oil until lightly brown
Add 2 small bulbs of halved and sliced fennel and 2 small-medium celery roots cut into 1/2 inch cubes
barely cover with water and add the juice of 2 lemons, salt, and a little white pepper
bring to a boil, reduce heat and simmer, covered for half an hour. stir occasionally
remove cover and increase heat, cook until liquid is reduced to a thick sauce.
post #402 of 456
Quote:
Originally Posted by mordecai View Post

Made this last night for a potluck dinner. Stole the show.
Saute 5 minced cloves garlic in 3T peanut oil until lightly brown
Add 2 small bulbs of halved and sliced fennel and 2 small-medium celery roots cut into 1/2 inch cubes
barely cover with water and add the juice of 2 lemons, salt, and a little white pepper
bring to a boil, reduce heat and simmer, covered for half an hour. stir occasionally
remove cover and increase heat, cook until liquid is reduced to a thick sauce.
nice. foo.gif two suggestions: 1) less water ... you only need a little as the vegetables will give off plenty when they're cooking down. 2) WTF with peanut oil? BUTTER BABY, BUTTER! and lots of it.
post #403 of 456
Quote:
Originally Posted by foodguy View Post

BUTTER BABY, BUTTER! and lots of it.
That's the spirit!
post #404 of 456
Ham Broth

Heat a few teaspoons of butter until foaming. Sweat thinly sliced shallots and a crushed garlic glove until tender. Add the finely minced trim from ibérico ham (or any good, Spanish ham) and continue to sweat. Deglaze with a little white wine and reduce until almost dry. Pour in chicken stock, bring to a simmer, then add a bay leaf and a few black peppercorns. Cover. Steep in a warm place for an hour, then strain.

You can use the broth to glaze blanched vegetables. Finish by dressing with a little vinaigrette. It is also nice to cook vegetables in, like fennel.
post #405 of 456
Tempura batter? Is sparkling water necessary?
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