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Whiskey's Corner#3

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Vapin4Joy

Diamond Contributor
Member For 4 Years
Holy shit the brother is still kicking? Fuck ya that is good to hear.
4 inches of snow and more fucktarded dipshits trying to drive uphill in this shit.
Dentist canceled after i got there.. took him 9 hours to get home from a different local. No issues.

Made it into a beef stew store run since it is not going to melt for another few days.
Got stock with the odds and ends for flavor simmering with 3 marrow bones/knuckles.
Parsnip, taters, corn, peppers, celery, onion and garlic finsihed with apple cider and coffee.
Damn, another Nasty day.
 

BigNasty

Diamond Contributor
Member For 4 Years
ECF Refugee
peaberry means it is round nugget not a oblong turd shape.
If that kona is anything other than a light or medium roast it is burnt and the roaster needs to fall into his own roasting machine.
 

Boattlebot

Platinum Contributor
Member For 4 Years
Member For 3 Years
Member For 2 Years
Blizzard conditions for me. snow is over an inch an hour wind is gusting up to 60mph and visibility is zero. I literally can't see the end of my porch and it's 3 feet from my door.
 

BigNasty

Diamond Contributor
Member For 4 Years
ECF Refugee
Lost my patience and my gnawing at my spine stomach. It is stewing away.
From the strain and filtering there is still a ton of richness (fat and good bone stuff) but reduced the stock to about a third of what it was.
So topped with strong coffee. (adds a smokey note and richness since I forgot to buy fish sauce today and NOT walking back until it fucking thaws out)
Topped some more with some honey crisp cider and rice flower to bind up the fats and add some starch.
Not done the peppers yet since they are frozen and the soup/stew/concoction is about 1 degree from lava they will go in last when the pot is removed from the heat.
Oh and mushrooms and corn. Shit will get cooked just will take some heat away from the final result and add and keep texture.

4 good sized russets
1 bunch of celery
3lbs of decent roast cubed and pain fried with coconut oil.
5 carrots
1 big as fuck parsnip that was the same volume as the 4 taters.
1 can sweet corn.
1 half package of frozen pepper stir fry mix and 1 onion.

Going to hit it when it rests with some onion and garlic powder, rosemary and thyme, and a couple cloves.

Since we do not celebrate christmas this is our xmas thing in the snow and beef stew.

Many years ago I have fond memories of dad (some of the few when he was not a drunk fuck bag and actually around) making a beef stew and eating while watching rudoplh clamation thing.
 

BigNasty

Diamond Contributor
Member For 4 Years
ECF Refugee
This is a bit that is not my norm.
For bone broths/stocks I prefer a 12-18+ hour simmer this was only 8. But I left it to go full on nuclear hot boiling for 4 solid hours to break down the beef knuckle and marrow.
Why did I go that route? well bone broth/stock is damned good for you and your joints and energy. With it being as cold and icywhite shitty the last few days added in a couple of hard icy hikes around the old joints and muscles needed the love.
That and some medical stuffs.
 

Whiskey

Diamond Contributor
Member For 4 Years
Good morning Corner :wave:<3
HolidayCoffeeWEB_zpsgiuulqxw.jpg
 
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