What's cooking?

I have a chicken stock on. My bride dragged home a bunch of fryers and I have lots of bones and bits to play with.

 

Mac and Cheese for dinner. Before bake.

 

Looking good

 

what all is in that Jim

 

Beaks and claws, chicken bones, carrots ,onion,celery, tomato,spices. Basic chicken stock stuff.

 

Had a nice dinner of that pulled pork from Sunday, a baked russet the size of a Volkswagen bus, homemade Kruat and tiny little asparagus roasted for a couple seconds with S&P and OO. PDG

 

I have a half dozen shallots just sitting around, and haven't had the time or energy to do anything with them.

Probably just going to roast them along with some whole garlic cloves, then make a nice steak butter out of it.

 

Have that chicken soup on from the stock I made. Looks like it might be OK.

 

Huge vat of chili for a Game Dinner tomorrow!

 

I love threads like this. Some pictures from last few days/weeks:

 

Preparing ''Demi glace'':


Finished product:

 

Awesome shots Greg. Life is good!

Taz what's in your wild chile?

 

Everything but the kitchen sink! LOL. 6# ground venison, 2# ground pork 2# ground beef, 1# Bacon, 8 onions, 4 peppers, 8 fresh tomatoes, whole bulb of garlic, 4 lg cans diced tomatoes,4 lg cans kidney beans, 2 Sam Adams Boston Lager, Tomato Sauce, Tomato paste, molasses, chili powder, red pepper, cumin, marjoram, oregano, parsley, and McCormick Molasses Bacon and SmokeHouse Maple seasonings. We let it boil down for a few hours, but it was still a bit waters from the tomatoes and beer (recipe called for Kahula), so we scooped off most of the water to make it a thicker chili. It was for a Game Dinner of 150 people and it almost all went!

 

Nothing special like all youse fancy guys, but my belly is full and it tasted appropriate to what was on the plate

 

Dinner loved by the whole family

 

Veal chops! Young and tasty. Had an artichoke lemon risotto that went with it. Followed with a 2011 North Coast Brewery Old Stock Ale that pair very very well.

 

Simple lunch with a smorgasbord of left over cheeses.

 

I don't have a picture, so it didn't really happen, but last night I made an ok copy of the carrot soufflé from Piccadilly cafeteria. It wasn't perfect, but I know what to fix now to make it as close as I can to the original. One of the tastes of my childhood!

 

I came home from work and my wife made a nice roast in the Le Creuset with carrots and potatoes. Best of all, I did not die.

One of her best efforts to date.