This is a great cookbook! We’ve both cooked out of it for years and never had a bad experience. Diner: The Best of Casual American Cooking
A colleague of Mr. Big Food’s gave us deer meat last week. You know what that means? Saturday. Deer meat burgers. On the grill. Hardwood & charcoal. What a great time to be alive! Mr. Big Food grilled burgers out already this season. I’ll be posting a few (beef) burger recipes tomorrow, but why wait?
As I mentioned at the AosHQ pageover on Gab.com, today’s Recipe Tuesday will be devoted to the Horde of Deplorables who are able to cope with sauces. What follows is a sauce-making primer from Grand Diplôme Cooking Course, Volume 2 (1971). [For ease of reading, I’ve omitted quotation marks.] Let me remark that after having read all this,
As I mentioned at the AosHQ page over on Gab.com, today’s Recipe Tuesday will be devoted to the Horde of Deplorables who are able to cope with sauces.
It’s a longish recipe, but absolutely worth the the effort of making everything from scratch. Full recipes for chicken, sauce, and crust here. First posted on Pi Day, 2015.
For the leftover corned beef and cabbage Corned Beef is not actually a variety meat but we include it here because it is the same type simple family food as many of the variety meats. Le Melange Americain, as the French call Corned Beef Hash, is a typical American dish. Thrifty New Englanders prepared corned
“An Old-Fashioned Jiggs and Maggie Dinner”—Master Chef Louis P. De Gouy, The Gold Cook Book (1947) “Important. If the corned beef is to be eaten cold and enjoyed like Westphalia ham, cold Southdown mutton, brook trout in aspic, or a terrine of pâté de foie gras, it should be cooked with devoted care. Yet the
As found in Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. Herter’s recipe assumes you’ve made your own corned beef— a process that takes about 15 days. If not, get yourself to the store! This is the previously described method for just cooking the corned beef. COOK CORNED MEAT AS FOLLOWS: “Place the
This won’t be ready for St. Patrick’s Day but might be a fun Spring project for the ambitious! Found in Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. From Bull Cook and Authentic Historical Recipes and Practices by George Leonard Herter and Bertie E. Herter (1960/1970) HOW TO MAKE REAL CORNED VENISON, ANTELOPE,