Carnivore games

[chickenfeet]

I staggered home from the market this morning with the ingredients for Choucroute Garnie, Garbure and Boeuf en Daube. Yes, it is minus 20 with the wind chill. How did you guess?

I started off at the Hungarian pig guys. Two smoked pork chops, a large smoked pork hock, 2 pounds of stewing pork, 3 pounds of sauerkraut, 6 Debrecin smoked sausages and 4 bratwursts came to less than $40. I love those guys.

Various veggie purveyors yielded white kidney beans, carrots, turnips, cabbage and potatoes. The other butcher was good for 5 pounds of beef shank. I had bacon in the freezer and onions, garlic, herbs and spices a plenty so no worries there.

I now have a ginormous pot of garbure just about finished a non-trivially large vat of choucroute bubbling on the stove. The daube, I think, can wait until tomorrow.

Comments

[panjianlien.livejournal.com]

That sounds fantastic. I made Sichuan green beans, and a stir-fry of chicken with various vegetables and lots and lots of ginger for supper. Oh, and I started the process of making a Hunan salted fermented chili condiment.