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.