Posted on 02/08/2013 1:30:15 PM PST by greeneyes
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Would that be the standard mirepoix - celery, carrots, and onions or holy trinity? Raw or sauteed? Any wine or other ingredients?
For a standing rib, I use them raw, cut in a 1/2" dice. The mirepoix keeps the roast off of the bottom of the pan. I never used wine. It's a roast, not a braise. It will make it's own jus.
/johnny
I am looking forward to hearing how this all turns out. Keep us posted.
You two need to live next door to each other and both of you take care of me. The above language sounds like “Mars” talk. “mirepoix,basting,checking, standard mirepoix, celery, carrots, onions or “holy trinity” (you idiots - that is God the Father, God the Son, and God the Holy Spirit - you don't cook them :o). Raw, sauteed, wine, other..” See, “mirepoix” from Mars.
I know what you two are trying to do - trying to make me look bad :o)- Well, I am terrible at this and will always admit I don't know something because that's how I learn something new. Mirepoix, mirepoix, mirepoix, mirepoix, mirepoix, crap, crap. I THINK I'VE GOT IT! Crap, crap, crap!
Thanx.
BTW, mirepoix is not from Mars, it's from France. But close enough. ;)
The Holy Trinity of cooking is onion, carrots, and bell peppers. It's a cajun thing.
LOL. In my case, I just watch too many shows on food network, so I naturally had to ask, because there are variations.
The holy trinity of vegetables includes peppers, so I naturally was curious to know if JR was using it instead of what I consider the standard.
I swear it wasn’t any attempt to make you look bad.LOL
Well, anyway it appears that you learned something today right? The standard home cooking with celery, carrots, and onions has a fancy name and can be traced way back in some of the old French Cooking texts, or so I’ve heard.
Here's a sample of one of his: 2801 Fritots de Pieds de Mouton
Cook the trotters in a Blanc. Drain them well and whilst still warm, marinate for 20 minutes in a dish with lemon juice, a little oil, chopped parsley and a little salt and pepper. Toss over occasionally.
For serving, dip the half trotters in frying batter and deep fry in hot oil.
Drain well and arrange on a serviette, decorate with fried parsley and serve with Sauce Tomate.
"Hey! I need 2 orders of 2801 for table 3!"
/johnny
I wouldn’t venture any further than the word trotters in this recipe. I have no intention of eating pig’s feet or any other feet and no interest in how they might be prepared. Yuck!
Tubebender,
What’s going on in your neck of the woods?
Cleaning instructions are given in the general section, including that tuft of hair between the hooves.
It's actually not bad. The spinal marrow recipes aren't something I'd make today, though.
/johnny
Garden Socks (aka Compost socks) - Composts used in filter socks are made from a variety of feedstocks, including municipal yard trimmings, food residuals, separated municipal solid waste, biosolids, and manure.
Silt Socks are a filter fabric sock filled with wood chips or compost.
The socks are filled with 100% wood recycled from new construction debris. This filler is inert, free of seed, low in moisture content and incredibly environmentally friendly.
Sheep’s feet??????? First time I have heard the term trotters used for anything other than pigs feet.
To be honest, when I hear the word trotters my first thought is the buggy horse races where the horses are supposed to “trot”.
But to get back to the garden. What sort of dish would you serve with trotters? It better be good, because I’d have to survive on the veggie. Not eating feet of anykind - like I already said.
Ping to comment #112 explaining what is actually in the soxx. I just watched the video, got distracted, and didn’t get into it more than that .... but I will be taking a closer look in the near future! :-)
And serve with a hearty red wine. Something from Spain or South Africa.
/johnny
Obviously? NOT. I was thinking collard greens! Maybe even spinach?LOL.
What about residual pesticides or chemicals? Any danger of that?
Thanx. Somehow I missed it.
Your climate is mild enough that a temporary greenhouse attached to your home should do well. frame structure with recycle glass or visqueen cover would do nicely great for early starting plants and wintering over cold sensitive plants. You can grow lots of fruits outside that we can not here apples , pears, peaches come to mind they need some cold hardening to be viable.
I have several Chili Piquin plants that were volunteers. I harvest the peppers and put them in vinegar for use on salads.
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