I feel that it is important for you to understand just how big these chops are and the space they occupy in my kitchen.
food
Big Arse Pork Chop Tonight
This is my first time with a big arse chop. I’ve had fatty chops and large chops, but never a big arse chop. This is not the type of chop for a quick fry. I will fry and brown on all sides then stick in a moderate oven to finish off. I have huge drooly, anticipation that it will taste lovely. I’m working hard to get the texture right.
Pepper Fennel
Though an awesome name for an emerging investment banking firm, it’s actually a little dish to be served with some veal-roast-turn-curry.
My ” ‘n’ sauce ” has evolved into some form of curry. I love curry and IT MUST be made from scratch. Absolutely no cheats or pastes allowed. If you have leftover meaty bits, stick it in a curry. Cauliflower surprise works better than rice for rice. But if you ate the cauliflower, reach for pepper-fennel. Triple ‘A’ rating guaranteed.
The Faux Filet, It Warms
A top sirloin awaits trial. Another petit morceau for the farmers to taste. After the tender, tasty filet, I have high hopes for this meaty gem.
That Freshly Baked Cookie Smell
My baby girl made cookie bars. I have a hunch she upgraded to an oatmeal version. And they were yum.
Look What’s Home For Lunch
Meet our latest offering. Last time, we sold the ground beef. Today, after weeks of dry aging, we have Christmas roasts and the good cuts. We were very pleased with the marbling on this grassfed cow. These beauties are all sold. As a farmer, you need to know your product. So we managed to find a small perk leftover to collect more knowledge on our march to tasty beef. Yeah, I know, filet again? Ug. Us grasspunks take one for the team as necessary.
We served with salad.
A Yummy End
Swedish meatballs. Voila!
Allspice, three farm eggs, a kilo and a half if mince, salt and pepper. Beef broth and some cream.
The Beginnings of Something Yum
Tonight I take my ground beef to Sweden for a little meatball action.
Burger With A Mushroom Improvisation
Butter slowly heated with sliced mushies. Then shallots. Then a clove of garlic. After that settled, a cup or so of stock reduced without flour to a thickish delight and a burger on top. I really enjoyed it.
Batavia In A Cheap Melamine Bowl
Quick dressing – olive oil, mayo, Dijon, salt, pep, splash of red wine vinegar. Served with not cheap ass tomatoes.
I love using the Asian food palace bowls. It makes me feel like something great is about to happen.
Girl On Grill Action 