Outside the dugout: What's cooking?

I was going to make boeuf bourguignon today after cleaning the kitchen floor. When I looked for the cleaning supplies under the kitchen sink I got a huge surprise. There was a leak in the p-trap that I had to fix. It was corroded through the bottom.

I have metal under my kitchen sink only because I cook a lot of pasta and all of that hot water is not good for pvc. The metal I had there was about 25 years old.

I thought that I had it fixed, but there was a drip from the tailpiece from the disposal. So another trip out to get supplies.

So my wife is making the boeuf bourguignon and tomorrow I am getting some plywood to replace the floor of the cabinet under my kitchen sink. It is very nasty.

And then I will clean the kitchen floor.

 

Great news that the power is back.

Spaghetti and salad sounds great.

Since I had a home grown and fully ripe pineapple (I let it ripen until it fell off and it was all yellow) I decided to make tacos al pastor. The only trouble is needing to get to the Latin market for gaujilla peppers for both the marinade and the accompanying salsa. I did save the head to root and start another plant. I always have a few pineapples growing in large buckets that I can bring in if we are going to have a freeze and I get one or two homegrown pineapples every year.

As a bonus Publix had boneless pork loin roast on BOGO so one is in the freezer. I'll probably use that for cooking it with cabbage, molasses, and caraway seed when it get a bit colder.

 

My grandma (mother's mom) cooked hers in lard and learned how to do it growing up on a farm. They always used freshly killed chickens on the family farm. The livers never make it past the cooks that fried them up as a special treat for themselves. Gizzards would make the table.

My mom was raised on that farm and didn't like the chicken killing and plucking. She never made us fried chicken, but we ate all kinds of other chicken dishes that she made.

 

Tonight I am making the best rendition of a Chicago Italian beef sandwich that I can make in Gainesville. If only I had a pro meat slicer, but where would I put it? I have to slow cook it and shred it instead of cooking it most of the way, thinly slicing, and then finish in the juice.

I love and miss "Chicago dogs" and kind of like an occasional deep dish pizza (but my fav is a bit outside the city limits), but the hometown treat I miss the most is a properly rendered Italian beef sandwich.

I also sent a warning notice to my wife. I keep our knives sharp, but I freshly sharpened them all. And I sharpen to a 15 degree angle (Japanese standard) instead of a 20 degree angle (European standard). I have to say that it is a rack of scalpels on the magnet rack and a serious danger to those that don't know what is there.

 

Smoking a pork shoulder for pulled pork sandwiches. Also made Carolina slaw.

 

Don't know. Maybe you could get one at Wards as they have a full service butcher shop.

Added in edit: I have the same problem getting tri-tip. There are some recipes that I make that are best with that cut, but it is uncommon to see it on display in Gainesville. If I ask nicely I can get it with a day or two notice. Same with the pork ribs cut that is used for a crown. I use it for a different purpose, but unless it is holiday season I don't see it out on display and I have to ask a day or two ahead.

 

i usually measure out by pouring into my palm.

 

Tonight we had to deal with left over slaw from the pulled pork. I am grilling chicken legs finished with Pat's and baking poblano scalloped potatoes.

 

Making a pork loin roast with cabbage, carrots, onion, molasses, and caraway seeds. Lots of minced garlic, caraway, salt, and pepper on the rub that has been sitting in the fridge since this morning.

And beer and beef stock is added to the mix with a few bay leaves.