Random Pictures. - Page 84

Worth1 · October 9, 2015

I dont think this thing os going to leave the stove tonight.
Everything is in as far as the first batch of peppers and spices including beans and hominy.
There is cumin whole crushed garlic I will never find again Mexican oregano thyme a whole chopped onion garlic powder and onion powder black pepper salt.
Chilies are manzano Fresno Serrano Poblano.
Meat ox tails shank and ribs all beef.
Worth
[ATTACH]IMG_20151009_19497.jpg[/ATTACH]

Zana · October 9, 2015

Love Ceviche....Jamaican style. Yummmmmm. Might have to make some later this weekend or next week. With this being Canadian Thanksgiving Weekend....the turkey binge starts tomorrow at my sis' place and continues on Sunday at my bro's and at my sis in law's on Monday. So maybe I'll wait until later in the week. That would give me time to gather the ingredients.

Zana · October 9, 2015

Quote:

Originally Posted by Worth1

Zana a friend and I picked enough wild black walnuts back in the late 60's that when we sold them in town we got $50.00 for them at the feed store.
Figure out how many walnuts that was.

We each had $25.00 to spend we were rich.

Worth

gosh darnoodley tree rats have been faster than me this year. I'd collect a pile as I came out the door to walk Ziggy. Come back to collect them and half would be already gone!

About 3 or 4 days ago I looked up into the tree and there were still hundreds. Looked this morning and almost none. gosh darnoodley tree rats!

And yeah...that would've been a massive amount in the 60's to get $50 for the lots. And I agree, back then we'd have thought we were rich as kings and queens.

I'm using mine for some Christmas and Fall craft/decor. Going to be gilding some, staining others, painting others and leave the rest au naturel.

Worth1 · October 9, 2015

Quote:

Originally Posted by Gerardo

Nice! Those cuts are pretty. You'll have plenty for neighbors and friends. Finishing touches are important for texture and flavor's sake: some green cabbage in very fine strips, diced radishes, diced onion, chopped cilantro, and then your secret chile powder to dial in the heat level.

It's gonna be killer when you re-heat it. I need to make a batch for myself now, pic #1243 has forced my hand.

For our next culinary adventure, I'll post a ceviche how to so you can add that to your repertoire.

Thanks I normally cook down fresh peppers and then add more onion peppers and such later and cook till they are the way I like them.

I have made stuff very much like to this but never knew it had a name.

By the way I was flabbergasted when I saw the shanks they are normally all bone.

Worth

Zana · October 9, 2015

Those were some seriously meaty looking shanks, Worth. Nice score. Would also make some great osso bucco from them.

Worth1 · October 9, 2015

Quote:

Originally Posted by Zana

Those were some seriously meaty looking shanks, Worth. Nice score. Would also make some great osso bucco from them.

Zana look at this USDA choice T Bone I got for $6.77 a pound..

Im going to set it on the rack in the refrigerator for 24 hours.
Worth
IMG_20151009_52571.jpg

Zana · October 10, 2015

Quote:

Originally Posted by Worth1

Zana look at this USDA choice T Bone I got for $6.77 a pound..

Im going to set it on the rack in the refrigerator for 24 hours.
Worth
Attachment 53744

OMG.....such great marbling, its going to taste divine! Enjoy it.

You definitely scored some choice pieces. And that's a great price.

Worth1 · October 10, 2015

I should have started this hours ago it is almost 11.30 here.
I managed to get a piece of meat off of a shank and eat it and the meat is starting to shrink from the bone.
I wont be able to put this huge kettle on low till maybe 1 or 2:00 AM.
It looks like sardines for supper just like last night.

All because of a tree stump.

The smell is still killing me.

Worth

efisakov · October 10, 2015

Do not forget to post picture of the final dish!

Gerardo · October 10, 2015

Quote:

Originally Posted by Zana

Those were some seriously meaty looking shanks, Worth. Nice score. Would also make some great osso bucco from them.

That bovine had WWII-pinup legs.

Zana · October 10, 2015

Quote:

Originally Posted by Gerardo

That bovine had WWII-pinup legs.

Betty Grable eat your heart out!

Worth1 · October 10, 2015

Gallina pinta de gringo.
Worth
IMG_20151010_41510.jpg

IMG_20151010_31526.jpg

Gerardo · October 10, 2015

Quote:

Originally Posted by Worth1

Gallina pinta de gringo.
Worth
Attachment 53748

Attachment 53749

Well done my friend, well done. Verdict?

Zana · October 10, 2015

Quote:

Originally Posted by Worth1

Gallina pinta de gringo.
Worth
Attachment 53748

Attachment 53749

OMG....I"m drooling. How was it?

Hellmanns · October 10, 2015

Quote:

Originally Posted by Worth1

Zana look at this USDA choice T Bone I got for $6.77 a pound..

Im going to set it on the rack in the refrigerator for 24 hours.
Worth
Attachment 53744

I have a Texas sized Red Pontiac tater that would go good with that T-bone, Worth.

I just hope Durgan don't see it.

Aw, what the heck, I'm gona post it in his thread.

October 9, 2015	#1247
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Love Ceviche....Jamaican style. Yummmmmm. Might have to make some later this weekend or next week. With this being Canadian Thanksgiving Weekend....the turkey binge starts tomorrow at my sis' place and continues on Sunday at my bro's and at my sis in law's on Monday. So maybe I'll wait until later in the week. That would give me time to gather the ingredients. __________________ Zana ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ There is a fine line between genius and crazy. I like to use that line as a jump rope. ~Anonymous (but I totally agree with this! LOL) Forgive and Forget? I'm neither Jesus or nor do I have Alzheimers. ~ Anonymous Until he extends his circle of compassion to include all living things, man will not himself find peace. -- Dr. Albert Schweitzer

October 9, 2015	#1250
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Those were some seriously meaty looking shanks, Worth. Nice score. Would also make some great osso bucco from them. __________________ Zana ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ There is a fine line between genius and crazy. I like to use that line as a jump rope. ~Anonymous (but I totally agree with this! LOL) Forgive and Forget? I'm neither Jesus or nor do I have Alzheimers. ~ Anonymous Until he extends his circle of compassion to include all living things, man will not himself find peace. -- Dr. Albert Schweitzer

October 10, 2015	#1254
efisakov Tomatovillian™ Join Date: Nov 2012 Location: NJ, zone 7 Posts: 3,162	Do not forget to post picture of the final dish! __________________ Ella God comes along and says, "I think I'm going to create THE tomato!”

October 9, 2015	#1246
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I dont think this thing os going to leave the stove tonight. Everything is in as far as the first batch of peppers and spices including beans and hominy. There is cumin whole crushed garlic I will never find again Mexican oregano thyme a whole chopped onion garlic powder and onion powder black pepper salt. Chilies are manzano Fresno Serrano Poblano. Meat ox tails shank and ribs all beef. Worth [ATTACH]IMG_20151009_19497.jpg[/ATTACH]

October 10, 2015	#1253
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	I should have started this hours ago it is almost 11.30 here. I managed to get a piece of meat off of a shank and eat it and the meat is starting to shrink from the bone. I wont be able to put this huge kettle on low till maybe 1 or 2:00 AM. It looks like sardines for supper just like last night. All because of a tree stump. The smell is still killing me. Worth

October 10, 2015	#1257
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Gallina pinta de gringo. Worth IMG_20151010_41510.jpg IMG_20151010_31526.jpg