If the meat is good to start with, you really shouldn't need to cover it up with other things. And you will be rewarded for keeping it simple.
Probably the orange peels, is my guess. Peels/zest is a thing you use sparingly.
--Patrick
--Patrick
I had read that the cloves could be the culprit. I also read that spices in general can make the cider bitter if left in for too long. I figure it's a combination of all of it not being adjusted for stovetop cooking vs crockpot. Lesson learned though.
I've never had cloves go bitter, but I've never cooked with them, either (just added to teas and such). It makes sense, though. The whole reason why you want to brew coffee at 190°F/88°C instead of 212°F/100°C is because brewing at the higher temperature brings out bitter oils from the coffee beans.
--Patrick
Two bottles of wine and a pound of ground beef. I'll update when the first is gone, and the second is cooked in some way.
Enchilada rice. It's cooked white rice, black beans, corn, onion, peppers, cumin, chili powder, two cans of enchilada sauce, and cheese. We add sour cream to it. I've put shredded chicken in it before, too. It's a pretty good non-meat meal (without the chicken, of course).
Wine gone! Beef was browned, then simmered for a while in the following:
No pictures because the presentation is not pretty, but it tastes drunken great
- Buncha lite salt
- Two dashes of powdered ginger
- Three sprinkles of red pepper powder
- A draught of red wine vinegar
- A swig of valentina sauce
- Something like a tablespoon of generic taco seasoning
No pictures because the presentation is not pretty, but it tastes drunken great
I do this and eat it in a tortilla like a burrito. I usually take a whole chicken breast and dice it up fine but shredded chicken would work better.
That's what we do with the leftovers.
wild rice stuffed chicken breasts. And because it's the south, we're having greens (with bacon dressing) and black-eyed peas...because it's New Year's Day.
Now with pictures. 
General Tso's chicken, Buddha veggie stir fry, and rice. All made at home. It was -- not as good as I had hoped, but edible.
I'm pretty sure I could serve @Dirona liver and she'd be happy to eat it if there was fresh-out-of-the-oven bread on the table.
Not saying that what you cooked was bad, far from it, it sounds interesting and I'd like to try Rabbit myself someday, but fresh bread is kind of a "makes everything good" type of thing.
Only ever time I've had rabbit was in a Texas chili cook-off. There was an entry there using rabbit instead of beef. They also had a whole dressed rabbit floating in the stew pot for effect. 8 year old me thought it macabre and cool.
Rabbit is a staple meat where I'm from, I prefer it to chicken. Can't find any (non-pet-quality) source where I'm at now, so I only eat it when visiting home.
My wife's reaction to eating "a cute fluffeh bunbun" the first few times was... Amusing
My wife's reaction to eating "a cute fluffeh bunbun" the first few times was... Amusing
Lafayette FTW.
There is a high geek quotient among my group of friends, so there were cries of "YOU RUINS IT!" and "stupid fat hobbit!" when they saw the rabbit.
The recipe also called for cabbage, carrots, onions, red wine vinegar, and ale. You need to mix some stale bread in with spices to thicken the broth. I must really hate cloves because I thought the flavor was somewhat bitter for my taste. But everyone else liked it and ate everything.
The recipe also called for cabbage, carrots, onions, red wine vinegar, and ale. You need to mix some stale bread in with spices to thicken the broth. I must really hate cloves because I thought the flavor was somewhat bitter for my taste. But everyone else liked it and ate everything.
Turns out that the local butcher I found sells lamb, and it's cheap! About the price of ground beef here, so I bought two pounds on impulse. This is my second time getting any in the states (first time was some lamb neck randomly on sale at Food Depot), and I'm quite happy with it. It tastes about the same as back home.
Behold, improvised lamb stew:
I'll go back and see if I can get lambchops, one of my favorite foods
Behold, improvised lamb stew:
I'll go back and see if I can get lambchops, one of my favorite foods
We have some falafel mix in the pantry that's been sitting there for months. I think we both want it, and yet don't want to be horrifically disappointed, and so it sits...
Cajungal
Staff member
I made mine from scratch. It was a first attempt, and I kind of overblended everything. The texture's not great, but it tastes good.
slow cooking some short ribs. They'll go on the grill later tonight, along with a slew of small steaks. That way, I won't worry about having to cook during the height of the snowpocalypse
Grats on french toast, however, how much snow are we talking about here?
