WHAT ARE YOU EATING TODAY?

[moose eater]

Popped a seasoned, dredged, pre-seared 2"-thick chuck roast into the slow cooker, and added about 2-cups of good beef base/broth, cut up a good number of the German Butterball spuds from the harvest this last fall to throw in, as well as some medium to medium-small (original) Scarlet Nantes carrots cut into sections (also from this last Fall's harvest), over 1/2 of a sweet onion that was larger than a softball, most of the remaining bits of a celery heart, and more seasonings over the veggies scattered deeply on top of the roast.

Flour in the dredge on the roast (a combination of whole wheat pastry flour and almond flour) ought to mix with the beef broth and make a nice gravy in the mix, along with the juices from the veggies.

This is going to cook at least until 9 PM Alaska time, if not as late as 11 tonight, so when my wife gets home before 6:30 PM, she's planning on making a whole wheat pastry flour and almond flour crust for Scottish meat pies with a bit over a lb. of ground lamb I thawed the other day for this purpose. We finally have mace for the meat mix, as well as onions and carrots, so everything necessary for the Scot meat pies is here this time.

The slow cooker the beef roast is in rarely gets used. I used to employ it for making cannabis butter, but that's been eons. So, this is its first use in a good long while I think, though I vaguely recall my wife using it for something... can't recall what, though. I know it wasn't for canna-butter, as she gags on that after OD'ing on an overly potent cookie years ago. The taste of any cannabis-related chlorophyl in her edibles makes her gag since then.

 

[moose eater]

Finished off the Scottish pies (lamb) yesterday and have a fair bit of veggies and 2 smaller servings left over of the slow cooker's pot roast, but with LOTS of awesome broth to be turned into either soup or gravy soon.

Got out a couple packages of the smaller well-marbled tri-tip steaks to make into Scottish steak and stilton cheese pie later today, if all goes well.

 

[armedoldhippy]

made my best ever chili yesterday, ate it for lunch today too. got fish thawing to make a simple chowder. fish, diced taters and onions, and milk and creamed corn. sautee the onions until soft, add the fish and taters, cook until taters are soft. add milk and creamed corn, dig in while it's hot. salt/pepper to taste... it and the chili are my "go-to" dishes when it gets cold.

 

[moose eater]

The Scottish steak and stilton cheese pie came out way late, but the filling that we had too much of was incredible.

Baked in a ceramic casserole we received from a grad school classmate of mine at our wedding, 35 years and 5-1/2-months ago.

 

[Capt.Ahab]

Made some braised venison shanks with mashed yame root and sweet Hungarian red cabbage a couple nights ago.

 

[superx]

Those above dishes look amazing..
I’m pigging it out for the evening, slow cooked shoulder of pork (cheap cut) with a simple glaze
Honey/balsamic/soy/brown sugar & olive oil, cabbage of course and baby roasties.

 

[moose eater]

Those above dishes look amazing..
I’m pigging it out for the evening, slow cooked shoulder of pork (cheap cut) with a simple glaze
Honey/balsamic/soy/brown sugar & olive oil, cabbage of course and baby roasties.
View attachment 19104373 View attachment 19104374

I've been participating in a Scottish cooking group lately, sx. (*In case some of the cuisine didn't already betray or indicate that).

The Scots tend to spell their words phonetically and with Scot dialect/accent/pronunciation much of the time (at least in that group), the banter is sometimes hilarious, and some of their terms for various ambiguous or generalized dishes is pretty funny at times, too.

'Roasties' being (per my understanding) lightly golden-browned baked spuds, and 'stovies' being a combination of refrigerator left-overs, tossed into a pan, and simmered, as far as I can tell.

I read some of the discourse aloud to my wife sometimes and she laughs a lot.

One thing I've noted about Scot meals (And maybe Irish, too? They tolerate many comers in the group, but I let them know I'm predominantly Irish and not to hold that against me, considering our ancestors all mixed it up with the Brits and the Crown/King/Queen through the years), but they clearly eat a fuck-ton of carbohydrates.

Left me wondering how the entire Country isn't diabetic??!!

Saw one guy take a Scot meat pie (lamb, primarily) in a full stiff crust, and slap it between 2 roasted homemade bottom and top halves of his rolls, like a burger or fish sandwich or something, but with a full encrusted Scot lamb pie in between the 2 rolls. I think my glucose meter went and hid under a blanket someplace at that point!!

The only conclusion I could come up with is that they must eat fewer meals, be genetically adept at such intakes, and/or work really hard.

 

[pop_rocks]

Those above dishes look amazing..
I’m pigging it out for the evening, slow cooked shoulder of pork (cheap cut) with a simple glaze
Honey/balsamic/soy/brown sugar & olive oil, cabbage of course and baby roasties.
View attachment 19104373 View attachment 19104374

is that my serving!?! holy cow that looks good
#chefs kiss!

 

[superx]

Moose,
I've seen Mrs X eat a fully crusted macaroni cheese pie in Glasgow. I had a haggis supper (a haggis sausage in batter and chippie chips (fries)....Not sure the working hard part... Mrs x says stovies is poverty food ive never tried it myself... Deep fried pizza and deep fried Mars bars are both an actual thing I've witnessed with my own eyes, ( Ye cannae beat it apparently, as they say) managed to snag two bottles of west indies Guinness double chocolaty and hoppy would work with a lovely slow cooked rib of beef and vegetable winter pie. They are going down nicely, I think you would enjoy them.

 

[superx]

is that my serving!?! holy cow that looks good
#chefs kiss!

Bring that king crab and let the negotiations begin
There's always a serving for you man..

 

[armedoldhippy]

i've gotten through the day on a diet of biscuits and fresh sausage w/ an egg over easy, and multiple servings of a cake i baked yesterday.

 

[Douglas.Curtis]

Rabbit liver and blood pate, freaking delicious. Unseasoned rabbit, cooked at 15psi for 15 min, amazing with a dash of pink himi salt and falling off the bone.

Downside is my rabbits are worth over $300 if I process them specific ways instead of eating them. lol

Damn delicious!!

 

[H e d g e]

Rabbit liver and blood pate, freaking delicious. Unseasoned rabbit, cooked at 15psi for 15 min, amazing with a dash of pink himi salt and falling off the bone.

Downside is my rabbits are worth over $300 if I process them specific ways instead of eating them. lol

Damn delicious!!

Bunny boiler ! How would you otherwise process them? Furry slippers? Lop eared ones would make a good hat.

 

[Bush Dr]

'Roasties' being (per my understanding) lightly golden-browned baked spuds, and 'stovies' being a combination of refrigerator left-overs, tossed into a pan, and simmered, as far as I can tell.

Roasties are potatoes roasted in the oven in oil/fat

 

[superx]

It's great to see a lot of the old dishes popping up through out the different eateries in Ireland, for what's left of them..

The simple dishes like colcannon also bubble and squeak and of course champ, boxty anyone?
All potato based which would of been classed as peasant dishes in their time..
I can a sure you they are not charging peasant prices for the said dishes.
It's nice to see restaurants redesign there menus with the emphasis on bringing these dishes back from the dead.

The hospitality sector here is crippled, (as I'm sure it is with many other countries) with restaurants and pubs up and down the country closing there doors on a weekly basis, sad state of affairs.. Unsure what fate beholds the rest for 2025, bakeries are also shutting down at a alarming rate as the prices of flour and grains sky rocket through the roof leaving many people to pull out while they still can.

Any way back to spuds, Colcannon is such a comforting dish it still comes with the memories even though I cook it every week. Creamy mashed potatoes with a heavy serving of Kerry gold butter (I don't use milk unless I have to) along with thinly sliced cabbage and spring onions, some sea salt and blackpepper.
Some like to add diced smoked rashers (bacon) or pieces of ham into the mix, leave out the sea salt if you decide to add the bacon or ham. Any leftovers the following day can be turned in to patties (potato cakes if you prefer) fried in a little butter over the skillet pan until golden brown on each side. Always Trying to minimise waste. Food for the soul, now if we could get every body to gather around the table at the same time that would certainly be a accomplishment.

 

[moose eater]

It's great to see a lot of the old dishes popping up through out the different eateries in Ireland, for what's left of them..

The simple dishes like colcannon also bubble and squeak and of course champ, boxty anyone?
All potato based which would of been classed as peasant dishes in their time..
I can a sure you they are not charging peasant prices for the said dishes.
It's nice to see restaurants redesign there menus with the emphasis on bringing these dishes back from the dead.

The hospitality sector here is crippled, (as I'm sure it is with many other countries) with restaurants and pubs up and down the country closing there doors on a weekly basis, sad state of affairs.. Unsure what fate beholds the rest for 2025, bakeries are also shutting down at a alarming rate as the prices of flour and grains sky rocket through the roof leaving many people to pull out while they still can.

Any way back to spuds, Colcannon is such a comforting dish it still comes with the memories even though I cook it every week. Creamy mashed potatoes with a heavy serving of Kerry gold butter (I don't use milk unless I have to) along with thinly sliced cabbage and spring onions, some sea salt and blackpepper.
Some like to add diced smoked rashers (bacon) or pieces of ham into the mix, leave out the sea salt if you decide to add the bacon or ham. Any leftovers the following day can be turned in to patties (potato cakes if you prefer) fried in a little butter over the skillet pan until golden brown on each side. Always Trying to minimise waste. Food for the soul, now if we could get every body to gather around the table at the same time that would certainly be a accomplishment.

When we were in Holland, friends there made what they referred to as 'Shtampot' (spelled phonetically, no idea of the accurate spelling). It was mashed potatoes on the stove top, with fresh Belgian endive chopped and added at the end, only cooked by the residual heat of the spuds, mashed in, along with onions and chopped bacon that had been browned in a skillet and added with their drippings to the mashed spuds at the end with the raw chopped endive.

Clearly an old farmer's dish of sorts.

There's another potato (?) based soup at the Scottish group, referred to as 'skink' I believe. Looks like a creamy potato chowder of sorts. On the "to be tried in the future but eaten in limited quantities due to carbohydrate content" list.

Today it's braised bone-in (I find the bone adds better flavor to most meats) pork loin and rib chops, done in a quasi-German manner, with a seasoned dredging, and a timed period searing on each side in the skillet, then, if we were to adhere to the actual recipe, at the end we'd add a bit of apple cider to the skillet... but we leave that part out as a rule. Apples and their juice offer very few benefits nutritionally or health-wise, and it's not a friend of keeping glucose low.

Tonight, it'll be oven-fried bone-in, skin-on chicken thighs x 4; 2 each. Maybe some steamed broccoli thrown in on the side so we can claim it's a healthy meal.

Gathering this and that for the Thanksgiving meal. 2 types of stuffing or dressing, one with wild rice and water chestnuts, celery and onion, along with turkey giblets and oysters added, and a more traditional stuffing with giblets and croutons. Then roasted Brussels sprouts with a touch of vinegar, chopped bacon, and butter. And a Keto pecan pie (I know; sounds like a contradiction in terms, but this one is quite well reviewed), mashed spuds from this last Fall's harvest, mashed with cream, garlic, a bit of yellow mustard powder, granulated onion, a dab or 2 of mayonnaise, white pepper, black pepper, sea salt, a touch of almond milk and butter. Maybe some broccoli with sharp cheddar cheese sauce, etc. Who knows what else?

I've got to get some more fresh raw oysters for the stuffing, as the ones I had here seem to be disappearing in the night, and I keep waking up with oyster breath.

Edit: Cullen skink is apparently indeed a chowder with potatoes in it, but includes (typically) smoked haddock. I guess it can also be halibut, which we rarely or never smoke. But I have plenty of North Pacific halibut from the Gulf of Alaska, and no haddock on hand.

 

[mean mr.mustard]

Shells and cheese with Spam for lunch.

Superx said "boxty" and now I am scrounging for potatoes to make supper!

 

[superx]

When we were in Holland, friends there made what they referred to as 'Shtampot' (spelled phonetically, no idea of the accurate spelling). It was mashed potatoes on the stove top, with fresh Belgian endive chopped and added at the end, only cooked by the residual heat of the spuds, mashed in, along with onions and chopped bacon that had been browned in a skillet and added with their drippings to the mashed spuds at the end with the raw chopped endive.

Clearly an old farmer's dish of sorts.

There's another potato (?) based soup at the Scottish group, referred to as 'skink' I believe. Looks like a creamy potato chowder of sorts. On the "to be tried in the future but eaten in limited quantities due to carbohydrate content" list.

Today it's braised bone-in (I find the bone adds better flavor to most meats) pork loin and rib chops, done in a quasi-German manner, with a seasoned dredging, and a timed period searing on each side in the skillet, then, if we were to adhere to the actual recipe, at the end we'd add a bit of apple cider to the skillet... but we leave that part out as a rule. Apples and their juice offer very few benefits nutritionally or health-wise, and it's not a friend of keeping glucose low.

Tonight, it'll be oven-fried bone-in, skin-on chicken thighs x 4; 2 each. Maybe some steamed broccoli thrown in on the side so we can claim it's a healthy meal.

Gathering this and that for the Thanksgiving meal. 2 types of stuffing or dressing, one with wild rice and water chestnuts, celery and onion, along with turkey giblets and oysters added, and a more traditional stuffing with giblets and croutons. Then roasted Brussels sprouts with a touch of vinegar, chopped bacon, and butter. And a Keto pecan pie (I know; sounds like a contradiction in terms, but this one is quite well reviewed), mashed spuds from this last Fall's harvest, mashed with cream, garlic, granulated onion, white pepper, black pepper, sea salt, a touch of almond milk and butter. Maybe some broccoli with sharp cheddar cheese sauce, etc. Who knows what else?

I've got to get some more oysters for the stuffing, as the ones I had here seem to be disappearing in the night, and I keep waking up with oyster breath.

Edit: Cullen skink is apparently indeed a chowder with potatoes in it, but includes (typically) smoked haddock. I guess it can also be halibut, which we rarely or never smoke. But I have plenty of North Pacific halibut from the Gulf of Alaska, and no haddock on hand.

Hey Moose,
Cullen skink is a classic winter warmer in Scotland, haddock it self is very popular over there.
Cod would be very popular here. Boring white and flaky usually comes encased in batter and is rather bland.(codling) its either in batter/breadcrumb or smoked, usually for a reason. Halibut is a fine bit of fish, I wouldn't see that often, expensive as well.

Sounds like your building some really nice flavours man, i wouldnt call for the acidiness either from the juice.. Chicken thighs are fantastic, full of flavour and always retain their moistness levels compared to the breast or leg I find.. When making curries the thighs is all I use (meat based)
Feels like Christmas reading those ingredients, I can only Imagine the aromas escaping from the kitchen.
Are you all hands on when it comes to food Moose? Would her goodself be allowed into the kitchen when your in the mode, maybe a helping hand with the condiments or afters..Rounding the evening of with pecan pie sounds perfect, Keto or not..

I have a strange relationship with oysters, my good woman has no issues scoffing down a half dozen of them when we are out, I usually drown them with lemon juice and hot tobasco before necking them. Last time when visiting the UK we dropped into the famous Sweeney & Todd pie shop, I tried the beef & smoked oyster pie and herself went for the wild game pie. The pies were excellent, I left them a good review.

 

[xtsho]

I've got Pho broth simmering. It's a wet, windy, and cold day. A bowl of Pho is just what's needed.

 

[moose eater]

Hey Moose,
Cullen skink is a classic winter warmer in Scotland, haddock it self is very popular over there.
Cod would be very popular here. Boring white and flaky usually comes encased in batter and is rather bland.(codling) its either in batter/breadcrumb or smoked, usually for a reason. Halibut is a fine bit of fish, I wouldn't see that often, expensive as well.

Sounds like your building some really nice flavours man, i wouldnt call for the acidiness either from the juice.. Chicken thighs are fantastic, full of flavour and always retain their moistness levels compared to the breast or leg I find.. When making curries the thighs is all I use (meat based)
Feels like Christmas reading those ingredients, I can only Imagine the aromas escaping from the kitchen.
Are you all hands on when it comes to food Moose? Would her goodself be allowed into the kitchen when your in the mode, maybe a helping hand with the condiments or afters..Rounding the evening of with pecan pie sounds perfect, Keto or not..

I have a strange relationship with oysters, my good woman has no issues scoffing down a half dozen of them when we are out, I usually drown them with lemon juice and hot tobasco before necking them. Last time when visiting the UK we dropped into the famous Sweeney & Todd pie shop, I tried the beef & smoked oyster pie and herself went for the wild game pie. The pies were excellent, I left them a good review.

Yep, I'm a dark meat guy when it comes to poultry of nearly any sort, though crane breast is SO dark with iron and blood that it literally tastes like liver with extra liver added. And where grouse are concerned, I've gotten past my liking for spruce hens, and now, when presented with options by Mother Nature, I typically prefer ruffed/roughed grouse over the others; the pheasant of the grouse world.

But even when making a chicken, andouille sausage and shrimp jambalaya, despite many recipes calling for chicken breast, I go for boneless, skinless thigh meat; more fat in dark meat being what gives it the darker color, from what I understand.

Fresh, not-previously-frozen halibut here, often from the Gulf of Alaska (which is also where we catch them) is often about $25/lb. in the stores, so I typically only eat it when it's from our own catch. Not much out there in the way of food I'll pay that kind of money for.

We get several types of cod here; North Pacific cod and black cod (also known as sable fish) being the 2 more common for consumption.

The North Pacific cod frequently have parasites (smallish but visible red worms that are typically just beneath the skin, at the exterior of the meat/fillets after skinning as a rule). When fresh the worm are writhing and alive, but easier to pick out with clean needle-nose pliers, as after the fillets are sealed and frozen, the freezing tends to break down cell walls, and so it does with the worms. They can still be pulled with pliers, but often require a small, sharp fillet knife after freezing, as they break apart more readily after freezing.

I got maybe 4 to 6 such critters out of 1 to 1-1/2 lbs. of cod fillets.

The cod, black cod, and ling cod are healthier than the halibut; often younger in years for a decent size fish, thus lower amounts of heavy metals (in theory), and more healthy oils in the cod than in halibut.

I've got a bit of fresh-frozen North Pacific cod in the freezer from this last Summer's trip to the Gulf of Alaska, but for the first time ever, not a single person caught a ling cod. Bummer!

It used to be that I did the vast majority of cooking of meals, etc., and my wife did pastries and desserts. These days there've been times that my energy or attitude is compromised, so sometimes having the energy or desire to create something tasty is compromised. But we've had numerous times lately that we both have lower energy, so work together as a team.

Often times I know how to make a particular dish, often do so without a formal recipe, etc., and simply enjoy my wife doing the prep work for a stir-fry or something, with me telling her how large or coarsely I want something cut, then me doing the cooking, seasoning, etc.

I typically do the Chinese, Thai, Mexican and Italian cooking. My wife is far more experienced with pastry and pie doughs than I am, and I leave that to her most of the time.

Where chowders are concerned, due to carbs, we haven't made a potato or corn chowder in decades, but I usually do a pretty rich and impressive, heavy in cream, New England clam chowder.

I've also been known to eat an embarrassing number of raw oysters, with or without anything to dress them up. Don't care for them in stews or chowders, but either raw, or battered and deep-fried, I can inflict some damage on a bunch of oysters.