gcreekrch said:Faster horses said:gcreekrch said:Thanks for asking, glad I'm not the only fancy victual impaired individual on here.:lol:
Notice I didn't say dummy....... :wink:
I'm anxious to find out what exactly they are!
We liked your first answer better, it made us both laugh.
Faster horses said:hillsdown said:Yes we are Burnt, and I am thankfull each and every day for all the blessings that I have in my life, especially my family and friends .
Leanin' H if you like steamed greens like spinach, swiss chard or rapini (broccoli rabe) try this next time.
Take a chunk of pancetta and cube it ,throw it in a big skillet preheated with a splash of EVOO and some fresh minced garlic . Saute until pancetta reduces and browns.
Add a dollop of butter, fresh ground pepper , and your fresh greens ( we love spinach with it ) steam until greens are soft and tender and giving a few gentle stirs throughout the steaming process. Steam on low heat with the cover on the skillet.
Serve with a slotted spoon and I also like to provide individual serving bowls with it ,as the liquid will make a mess of your plate .
It is delicious ,the saltiness of the pancetta marries really well with the bitter sweet earthiness of the greens.
Really good friends of ours that we had the honor of finally meeting in person this past August brought us some fresh grown green chili peppers and I cannot wait to try them in quite a few different dishes .
Question HD--what is pancetta and EVOO? I've never heard of either one,
and I wonder if you can find them around here.
Shoot--I was in Texas one Christmas and went to buy lard to make pie
crust. I couldn't find it so I asked the man in the meat department where
it was. He said, "I'll show you if you'll tell me what you use it for."
He had no idea lard was used in pie crust.
hillsdown said:Faster horses said:hillsdown said:Yes we are Burnt, and I am thankfull each and every day for all the blessings that I have in my life, especially my family and friends .
Leanin' H if you like steamed greens like spinach, swiss chard or rapini (broccoli rabe) try this next time.
Take a chunk of pancetta and cube it ,throw it in a big skillet preheated with a splash of EVOO and some fresh minced garlic . Saute until pancetta reduces and browns.
Add a dollop of butter, fresh ground pepper , and your fresh greens ( we love spinach with it ) steam until greens are soft and tender and giving a few gentle stirs throughout the steaming process. Steam on low heat with the cover on the skillet.
Serve with a slotted spoon and I also like to provide individual serving bowls with it ,as the liquid will make a mess of your plate .
It is delicious ,the saltiness of the pancetta marries really well with the bitter sweet earthiness of the greens.
Really good friends of ours that we had the honor of finally meeting in person this past August brought us some fresh grown green chili peppers and I cannot wait to try them in quite a few different dishes .
Question HD--what is pancetta and EVOO? I've never heard of either one,
and I wonder if you can find them around here.
Shoot--I was in Texas one Christmas and went to buy lard to make pie
crust. I couldn't find it so I asked the man in the meat department where
it was. He said, "I'll show you if you'll tell me what you use it for."
He had no idea lard was used in pie crust.
Pancetta is Italian bacon , it is salt cured pork belly that dries for a minimum of 3 months . It is seasoned with spices like nutmeg, fennel, peppercorns, dried ground hot peppers and garlic etc. DELICIOUS !!!
Next time you go to your deli ask for a big chunk of pancetta ,it is fabulous ! I am not a bacon fan ,but pancetta is yummy.
My best dessert that I make, is my cheesecake ! BUT I agree that ya gotta use lard in a pice crust or you might as well throw the crust away and just eat the filling . I also make an awesome Dutch apple square, my own creation . It is now in a cookbook from my husbands home town in The Netherlands .
burnt said:Well I had it all wrong - she doesn't remember using chicken fat in pie crust, just in cookie dough. I thought different, but how would I know - I only eat the finished product? :? And to argue with the cook is not smart . . .
:shock:
I am now going back out to the barn and workshop. And staying there
gcreekrch said:burnt said:Well I had it all wrong - she doesn't remember using chicken fat in pie crust, just in cookie dough. I thought different, but how would I know - I only eat the finished product? :? And to argue with the cook is not smart . . .
:shock:
I am now going back out to the barn and workshop. And staying there
It was a good idea while it lasted. :wink: :lol:
Faster horses said:gcreekrch said:burnt said:Well I had it all wrong - she doesn't remember using chicken fat in pie crust, just in cookie dough. I thought different, but how would I know - I only eat the finished product? :? And to argue with the cook is not smart . . .
:shock:
I am now going back out to the barn and workshop. And staying there
It was a good idea while it lasted. :wink: :lol:
Takes a big man to admit he's wrong, burnt. You have a lovely day!!
Big Muddy rancher said:
burnt said:
gcreekrch said:
