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Foodgasms

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i did stewed pork n apples tonight. the natives raved, so i'm posting here. plus it's quick and easy.

assorted pork parts (i used a roast, diced, but chops or loin would work)
about equal volume sliced onion
about equal volume sliced apples
a few tbsp apple sauce
butter
brown sugar to taste
coriander, ginger, cloves, cinnamon, cayenne, dash salt

brown pork in butter on high heat. remove, saute onions until translucent. add a little water to deglaze the pan , then add everything, cover and simmer until meat is done and apples are soft (15-20 min). you can add a little cornstarch at the end if you want a thicker gravy.
 
Mr. Mischka made the most divine dessert. In a small dessert bowl, pour a base of balsamic glaze (balsamic vinegar with brown sugar), then top with a scoop of fresh marscapone, coursely chopped figs, and freshly grated nutmeg. Ridiculously easy to whip up and oh so tasty.
 
Mischka said:
Mr. Mischka made the most divine dessert. In a small dessert bowl, pour a base of balsamic glaze (balsamic vinegar with brown sugar), then top with a scoop of fresh marscapone, coursely chopped figs, and freshly grated nutmeg. Ridiculously easy to whip up and oh so tasty.
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I've done something almost exactly like that, but with fresh cracked black pepper. The nutmeg sounds even better, though. Love balsamic and figs.
 
The nutmeg was a great twist. I usually pair the balsamic glaze with pepper when mixed with fruit (usually berries), but the fig & nutmeg combination is a winner.
 
I'm all over the nutmeg addition. We've got a lot of relatives with fig trees, so we're swimming in figs when they're in season. I've got all the other ingredients on hand at all times, save the mascarpone, which I will most happily buy. Yum.

Good to see you, Snooby Pants.
 
I hadn't eaten in about 24 hours. I stayed up all night re-reading The Road (my regular cyclical obsession cycle is swinging to the "survivalism" setting. Then as soon as the marts opened, I trudged off and bought 12 cans of Campbell's Pork And Beans and ate 2 of them right out of the can, cold, while finishing the book and imagining myself in it. That delicious, disgusting sweet pork and beans taste. I remembered it well from Boy Scout expeditions of yore. All our Scoutmasters were ex-military and many were survival types. An intricate net of memory fell upon me as I licked my spoon. I ate every drop of sauce, as if starving.
 
rosco rathbone said:
I hadn't eaten in about 24 hours. I stayed up all night re-reading The Road (my regular cyclical obsession cycle is swinging to the "survivalism" setting. Then as soon as the marts opened, I trudged off and bought 12 cans of Campbell's Pork And Beans and ate 2 of them right out of the can, cold, while finishing the book and imagining myself in it. That delicious, disgusting sweet pork and beans taste. I remembered it well from Boy Scout expeditions of yore. All our Scoutmasters were ex-military and many were survival types. An intricate net of memory fell upon me as I licked my spoon. I ate every drop of sauce, as if starving.
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Poignant, rapscallion.

Reminds me of the "prayer" scene in the bunker. I get choked up just thinking about it.
 
Tatiana0706 said:
Anthony Bourdain has a sharp, mean tongue, but he is fucking funny!


I agree, I LOOOOOOVE him...and that sharp mean tongue of his....well, use your imagination! :p
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Bourdain is a hero of mine. I've met the man. He's hilarious.

Welcome to the thread, squirtr.
 
tortoise said:
Bourdain is a hero of mine. I've met the man. He's hilarious.

Welcome to the thread, squirtr.
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How did you meet him, Tort? I'm envious!
 
tortoise said:
I'm all over the nutmeg addition. We've got a lot of relatives with fig trees, so we're swimming in figs when they're in season. I've got all the other ingredients on hand at all times, save the mascarpone, which I will most happily buy. Yum.

Good to see you, Snooby Pants.
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Alas, we lost our fig connections at the same time we lost our venison suppliers. Blueberries, too. <wistful sigh>
 
Cleopatra said:
How did you meet him, Tort? I'm envious!
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A few years back, at a local Slow Food event. A good chef friend of mine introduced us. Between the two of them, they had me in stitches.
 
gravyrug said:
Alas, we lost our fig connections at the same time we lost our venison suppliers. Blueberries, too. <wistful sigh>
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That's a blow. Truly excellent fresh figs are almost impossible to find in stores. Much like apricots, they simply don't travel well when tree-ripened.
 
tortoise said:
That's a blow. Truly excellent fresh figs are almost impossible to find in stores. Much like apricots, they simply don't travel well when tree-ripened.
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And you should've seen the blueberries we used to get fresh. Ginormous.
 
tortoise said:
A few years back, at a local Slow Food event. A good chef friend of mine introduced us. Between the two of them, they had me in stitches.
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Lucky, Tort.

I'm off to make some burrito filling for the Man's birthday dinner. Wish me luck. ; )
 
gravyrug said:
And you should've seen the blueberries we used to get fresh. Ginormous.
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Oh, I love those huge berries. The ones that practically explode in your mouth when your teeth pierce the skin.
 
Cleopatra said:
Lucky, Tort.

I'm off to make some burrito filling for the Man's birthday dinner. Wish me luck. ; )
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Are these special burritos? Burrito filling has always been pretty simple 'round here. Good luck, and may his birthday be a happy one for all of you. ;)
 
tortoise said:
Oh, I love those huge berries. The ones that practically explode in your mouth when your teeth pierce the skin.
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Exactly. The ones that you have trouble not stuffing yourself sick with before you get them in to use in pies. Fortunately, there were six large trees full, so we had plenty. Unfortunately, they were in MS, and got damaged by Katrina. So even if we still had people living there, they wouldn't be the same.
 
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