13 thoughts on “A. Shopping, laundry, cooking up vegetables.”
Isn’t it better to put the vegetables in as bait on a snare so you can catch some food with them?
My thought were much along the same lines. Doesn’t he realize the bait will be more effective uncooked?
:amuse: Really? I want both of you to say for the record that there’s no value in fried onions and slow-roasted potatoes. 🙂
Per James Lileks, we call onions “nature’s steak lackeys”.
Cabbage steaks.
.
Take a cabbage.
Slice it into 1″ slabs.
Place slabs on a jelly roll pan.
Drizzle with olive oil.
Sprinkle with salt, pepper, maybe a little garlic.
Roast at 350 until the outer layers start to turn.
.
No, they’re not anything like an adequate replacement for a decent steak, but they’re not bad.
.
Mew
Get some cheese on that, too. Steamed and lightly fried cabbage strips also go well with beef.
The lack of cheese is because they’re intended for vegans, not vegetarians, and certainly not (the way I usually serve ’em) next to a juicy burger or rib-eye…
.
Mew
Taters, slow-roasted? If the roasting takes place next to a large hunk of meat, and their purpose is to soak up all that meaty goodness so you don’t lose any, sure.
And I guess as long as you use lard to fry the onions that would work, or bacon grease in a pinch.
A local favorite is to crock-pot a roast beef, and – about 90 minutes before serving – to ladle some of the drippings over a baking pan of diced carrots, potatoes, onions, sometimes turnips, sometimes rutabagas .. then bake the veg at 350 for about an hour.
.
This keeps the weird carrot-y flavor out of the beef gravy while adding the umami taste to the roasted vegetables, although it is extra work.
.
Mew
You could toss out a recipe that you are making with the veggies.
Made a broccoli and cheddar stuffed chicken breasts on the grill, turned out great except for over cooking the bottoms
you are what you eat, Moe.
Did somebody call for a LARGE HAM?
Cooking vegetables shouldn’t take too long… Unless, of course, he is making pickles.
Isn’t it better to put the vegetables in as bait on a snare so you can catch some food with them?
My thought were much along the same lines. Doesn’t he realize the bait will be more effective uncooked?
:amuse: Really? I want both of you to say for the record that there’s no value in fried onions and slow-roasted potatoes. 🙂
Per James Lileks, we call onions “nature’s steak lackeys”.
Cabbage steaks.
.
Take a cabbage.
Slice it into 1″ slabs.
Place slabs on a jelly roll pan.
Drizzle with olive oil.
Sprinkle with salt, pepper, maybe a little garlic.
Roast at 350 until the outer layers start to turn.
.
No, they’re not anything like an adequate replacement for a decent steak, but they’re not bad.
.
Mew
Get some cheese on that, too. Steamed and lightly fried cabbage strips also go well with beef.
The lack of cheese is because they’re intended for vegans, not vegetarians, and certainly not (the way I usually serve ’em) next to a juicy burger or rib-eye…
.
Mew
Taters, slow-roasted? If the roasting takes place next to a large hunk of meat, and their purpose is to soak up all that meaty goodness so you don’t lose any, sure.
And I guess as long as you use lard to fry the onions that would work, or bacon grease in a pinch.
A local favorite is to crock-pot a roast beef, and – about 90 minutes before serving – to ladle some of the drippings over a baking pan of diced carrots, potatoes, onions, sometimes turnips, sometimes rutabagas .. then bake the veg at 350 for about an hour.
.
This keeps the weird carrot-y flavor out of the beef gravy while adding the umami taste to the roasted vegetables, although it is extra work.
.
Mew
You could toss out a recipe that you are making with the veggies.
Made a broccoli and cheddar stuffed chicken breasts on the grill, turned out great except for over cooking the bottoms
you are what you eat, Moe.
Did somebody call for a LARGE HAM?
Cooking vegetables shouldn’t take too long… Unless, of course, he is making pickles.