- Celeriac Root finely diced, 1 decent sized root, similar size as a baseball – Carrot grated, about a ¼ cup or more – Parsley chopped, a few sprigs – Capers finely chopped, 1 decent tablespoon – Garlic paste, good squeeze or decent tablespoon – Hot sauce, teaspoon – Burrata and fresh goat cheese, chopped, [...]
Archive for the ‘Meat’ Category
23 Nov
Food Fight or also titled Use of Hops in Food Recipes
I was looking up useful sites about sustainable food for readers. Gosh that’s a popular topic!!! It’s sort of my topic too, but in reality, I’m a dooms-dayer… so my standpoint is along the lines of making sure when things go haywire, it’s not as bad as it very well could be. Anyways, I went [...]
31 Aug
Fish in the Freezer
Oops, I just saw that I posted this as a page. It’s meant to just be a post. I had to clear out a bunch of the food I was storing in my downstairs neighbor’s fridge. It was pretty much all fish, the cheese that you use to make pierogies, and some chicken parts. Fish [...]
15 Aug
Braised Lamb Shanks
I had 6 lamb shanks the other day that needed to be cooked. Lamb shanks feature really excellent dark meat, which has a good amount of fattiness. Most joint and bone parts that are regularly sold are similar. Examples: chicken heads and feet, beef knuckles (known as osso buco), pig trotters… Well, the first thing [...]
