Preview:
Lamb osso buco.
Mid-braise on the smoker:
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And how it ended:
Lamb osso buco, cherry smoked while also braised in Guinness with garlic, onions, tomato, rosemary, over Chef John’s microwave potato chips (with home-grown Yukon gold potatoes).
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I take it the bones gelatinize when cooked?
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AFAIK their bones are so tiny that they don’t matter.
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So, extra big anchovies, in a way, except in the salmon family. Tasty?
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I love them. But you can’t go wrong with fried, pickled or smoked fish as far as I am concerned.
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Looks kinda like fried smelt. Very tasty. You don’t really notice the bones.
In the Great Lakes, they are typically about the size @vermes82 posted for the vendace. Out here in the PNW, smelt are ocean-run fish and average almost a foot long!
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Old article from 2014, but just to show you that Chicago goes all-in on smelt season!
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Lovely. I wish I could smell the photo.
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Made some pasta with beetroot, filling was toasted walnuts, ricotta (and parmesanand pecorino) and thyme, served with butter, and poppy seeds and lots of parmesan on top…
ETA: we made about 95 of those things, that was just one sheet to go in the freezer.
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Easy mistake Freudian slip to make, given her past as a member of the OSS.
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Bottles are actually quite similar…
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I believe the Sazerac was actually invented in the bar of the Roosevelt Hotel at Canal and Rampart. At least, that’s what they claim.
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Wow, thank you.
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Recently found this put out with the trash a block from my apartment.
Seems to be a K5-A from the 60s. Based on the Hobart logo on the band, the bowl and beater style.
Haven’t checked if it turns on yet, but if nothing major is wrong this is THE vintage KitchenAid to get. And turns out they’re still 100% compatible with all parts and accessories for 5qt bowl lift mixers made today. Since it’s basically all the same machine back to 1941.
Probably take me a bit to get to it. For reasons. But it definitely needs to be taken apart and cleaned as a first step.
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A new power cord might also be in order.
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