With syrup, you godless heathen!
(Good God I love Scrapple. But that’s one on the big list of GF No-No’s, and I’ll be honest–it’s tough to take down a pound of the stuff in a reasonable amount of time on my own)
@None I see it in grocery stores here in NC, at least, but from what I understand, we have a pretty sizable population of PA transplants in this area, so maybe that explains it.
Not how I’d make 'em myself, but jim, I can’t deny that you’ve got a real knack for producing truly gorgeous food. If you set such a bowl before me, I think I’d weather the runny storm and dig in.
Timex
3762
You go to hell and you die.
Scrapple gets a bad rap, because people seem to think it’s made of terrible animal parts or something.
It’s actually just corn meal, that they mix into the pots they used to render down meats, to soak up the fat and little scraps of meat that stuck to the sides, because the Amish didn’t want to waste anything.
I have never seen anyone convinced to eat scrapple based on knowing what it really is though.
Lucky for you, you can convert them to poached in about 60 seconds. You can drop them in simmering water and completely firm up the white, and slightly firm up the yolk. It’s like magic!
Ah, I got my recipe from a weight watcher recipe, so it’s all about less oil. I think it calls for 2 Tablespoons of oil and 4 Tablespoons of flour. I may have to adjust because I’m not so rigorous on the fat in my recipes any more. Thanks!
hahah, I love it. I can’t wait to drop that on my wife later tonight. Honey, I weaponized the pepper flakes.
Weight watchers gumbo? I…never thought of that, but I guess you can make it reasonably healthy. Damn, I need to get on that.
RichVR
3768
I have to try this recipe soon:
It’s comforting to get confirmation that if I’d have burned it I would know. I’ve been eating it for a long time now. hahah!
I can’t wait to experiment with a little more fat next time.
ddtibbs
3770
Scrapple? You goetta the hell out.
Tonight!
The shrimp-potato-corn chowder I’ve made (and displayed) before, plus tasty little spicy crab-and-cheese-stuffed corn muffins!
None
3772
Man, that’s a beautiful chowder. Did you happen to use any bacon in it?
I was stupid last night and forgot to take pictures but I helped break in a friend’s newly remodeled kitchen. She got a set of double ovens (top one a convection), a high BTU 4-burner stove with built in grill, one of the coolest refrigerators I’ve ever seen, knocked out a wall to create a bar and awesome counter tops.
To celebrate, I made steaks on the grill (ribeyes and strips), grilled broccolini, roasted carrots and parsnips, a goat cheese and sage polenta, sauteed wild mushrooms with herbs from her garden and horseradish Yorkshire pudding. It was a lot of food and our plates were overflowing. Can’t wait to get back in that kitchen. Thanksgiving should be fun!
That looks like an amazing giant Yorkshire pudding!
Braised short ribs over mashed potatoes. 1977 up in here!
I love the color palette. Looks like something out of an old cookbook called The Playboy Gourmet that I picked up at a used bookstore. All yellows and browns and shag carpet.
Fairly tasty. As usual, the ribs surrendered all their flavor to the sauce, and I always forget how much carrots can sweeten a dish. Needed something to set that off.
I love short ribs. I actually learned just recently that full short ribs are actually quite long. One of the things I really want to try on the smoker is a full short rib “plate”.
Tonight!
Blackened tilapia with mashed potatoes, green beans, and one of my crab-stuffed corn muffins from last night!
It’s one of the “easy” nights at home, tonight. Frozen tilapia, thawed just before cooking, covered in Zatarain’s blackening mix and fried in hot olive oil and butter. Those new Idahoan “Signature” Russets instant potatoes, some canned green beans, and well, rewarmed, from-scratch crab muffins. All told, took about 15m to throw together, and the missus and I ate well and have enough leftovers of the veggie sides to go alongside some more of the chowder tomorrow :)
Timex
3777
I made some Ma Po, with Gai Lan. Served with a blend of rice and quinoa.
Preview shot as I start to pack everything into the car:
The BlizzCon streaming party feast I’ve prepared this year.
Clockwise from top-left, we have spiced potato-and-pea filling (for potato-stuffed parathas, to be made at host’s place), chicken tikka (for a chicken tikka pizza–see the shitty crusts above?), butter chicken, palak paneer with veggies, spiced “pizza sauce” (garlic-heavy tomato masala), cucumber-and-cilantro raita, shredded mozzarella (also for pizza), tea-infused channa masala, extra garlic-ginger paste, shrimp-and-potato vindaloo, and cilantro (only the raita has cilantro in it for now, since some diners hate the stuff. We’ll add it ad-hoc to servings as we go).
At the host’s, I’ll be throwing together some spiced basmati rice, some veggie pakoras (potato, onion, and carrot), the chicken tikka pizzas (with some sliced onion and bell pepper tossed on as well), and hopefully aloo ka parathas. Assuming there’s enough space on a counter somewhere to roll stuff out.
Will try to capture at least one shot of the whole ensemble this evening.
Behold what ~$100 and ~10 hours of cooking can produce!
For comparison’s sake, the tub of raita in the bottom-right is a quart-sized tupperware. I’ve got damned near a gallon of vindaloo, my doods.
I’d suffer through some Blizzard streaming nonsense to eat that :P
A few interesting experiences with Blue Apron this week.
First the good: I made southern food for the first time and it turned out well! Spiced pan-fried chicken with collard greens and potato sides. The collards were surprisingly good! Greens rough-chopped and sautéed in olive oil with garlic and cayenne pepper until wilted, then add vinegar and a little water and cook until reduced, very nice!
Then the bad: made Italian pork meatballs in a beet-based agrodolce sauce over farro. It turned out exactly as directed by the recipe. Which is to say (from the feedback of other cooks who’ve made it) not good. Beets too crunchy. Pork spicing too earthy. Sauce in the farro too creamy, Not the worst thing ever, but I sure won’t be rushing to make beets again!
Diego
