Gott im Himmel - Ich bin Schtufft
Feb. 25th, 2007 09:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
weaselmomI do not know what in the name of all that's holy possessed me to cook 8 bratwursts for 2 people. Tonight I decided to try Ogre's* recipe for Baked Sausages and Sauerkraut, which actually calls for 10 bratwursts. I should have bought a single package of 4 wursts instead of 2 packages. It turned out very well (I guess, but I really have nothing to compare it with and have to take S's word for it) and filled my caloric needs for the next 3 days. And now I'm the proud owner of a package of bay leaves, so that's a plus. I don't even like sauerkraut, but as Ogre says, people who don't like it still like this particular dish. Important lessons learned: Oh! So *that's* a shallot! I do not know how to peel off its papery skin, nor do I know how to slice it - with the grain? Against the grain? Does it even *have* a grain? Also, shallots are probably wonderful for adding flavors while cooking, but I don't think (apologizes to Jilli) that I like to actually eat them. Now I taste all shallotty.
Friday night our own dear![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
woadwarrior and jeanineers generously opened up their kitchen for a lesson. I dithered all week about what to make and finally settled on Braised Pork Medallions with Apples and Onions with a side dish of Peas a la Neens. It is better if you don't know how to make these peas because then you can still tell yourself that look, it's a vegetable, so it's probably extremely healthful. First we had to go buy the ingredients, which took a lot longer than it should have because (a) I tend to go haring off like a two-year-old after all the shiny things and (b) I had to pick out just the *right* onion. I can only assume that woadwarrior had started downing the tranquilizers at about 4:30, because he was unnaturally patient, even when I made the butcher roll his eyes and sigh theatrically. Seriously, though, I learned a lot from Scott (although the secrets of meat-slicing still completely elude me) and the dish turned out very yummy! I downloaded some similar recipes from the site and will make some other stuff later. I tend to like the sweeter dishes such as the ones with fruit in them. Perhaps I'll make Torn and Bruised Pork Medallions with Apricots, or Mandarin Orange Irregularly Sized Blobs of Pork Medallion.
Saturday I had the extreme pleasure of spending the day withprncsmoonbeam shopping hither and yon, and finally ending up at Hot Dish for dinner. uppityfaggot, I am so sorry you were under the weather, but I'm sure you will all get to meet each other at some point! Jillian is very probably the world's greatest shopper, and sometimes this amazing shopping aura rubs off on other people. While thrifting, I found a book full of nothing but - you will never believe it - low-fat recipes for chicken breasts! Jackpot!
I'm not really looking forward to the next week. The weather will be dreary and work is, well, same as it ever was. Plus I ate something like 5,000 calories in 2 days and will be limited to 3 spinach leaves and a chickpea once a day for the rest of the week.
*You have to love a man who gives you a recipe that calls for 3 bottles of beer and says, "One quarter bottle goes in the dish and the other two and three quarter bottles go in me."
Friday night our own dear
woadwarrior and jeanineers generously opened up their kitchen for a lesson. I dithered all week about what to make and finally settled on Braised Pork Medallions with Apples and Onions with a side dish of Peas a la Neens. It is better if you don't know how to make these peas because then you can still tell yourself that look, it's a vegetable, so it's probably extremely healthful. First we had to go buy the ingredients, which took a lot longer than it should have because (a) I tend to go haring off like a two-year-old after all the shiny things and (b) I had to pick out just the *right* onion. I can only assume that woadwarrior had started downing the tranquilizers at about 4:30, because he was unnaturally patient, even when I made the butcher roll his eyes and sigh theatrically. Seriously, though, I learned a lot from Scott (although the secrets of meat-slicing still completely elude me) and the dish turned out very yummy! I downloaded some similar recipes from the site and will make some other stuff later. I tend to like the sweeter dishes such as the ones with fruit in them. Perhaps I'll make Torn and Bruised Pork Medallions with Apricots, or Mandarin Orange Irregularly Sized Blobs of Pork Medallion.Saturday I had the extreme pleasure of spending the day with
prncsmoonbeam shopping hither and yon, and finally ending up at Hot Dish for dinner. uppityfaggot, I am so sorry you were under the weather, but I'm sure you will all get to meet each other at some point! Jillian is very probably the world's greatest shopper, and sometimes this amazing shopping aura rubs off on other people. While thrifting, I found a book full of nothing but - you will never believe it - low-fat recipes for chicken breasts! Jackpot!I'm not really looking forward to the next week. The weather will be dreary and work is, well, same as it ever was. Plus I ate something like 5,000 calories in 2 days and will be limited to 3 spinach leaves and a chickpea once a day for the rest of the week.
*You have to love a man who gives you a recipe that calls for 3 bottles of beer and says, "One quarter bottle goes in the dish and the other two and three quarter bottles go in me."
