I was wondering if it was that or maybe some beef/sourcream/cream cheese type thing like braunschweiger dip/spread.
Braunschweiger is a type of liverwurst. It has bacon iirc. What braunschweiger are you referring to? Sent from my Nokia 6.1 using Tapatalk
The braunschweiger is a liver sausage I am referring to it is sold in the refrigerated section of the grocery store.It has a very smooth consistency almost a paste ,it is spreadable at room temps.You can mix it with sour cream and spices to make a dip for crackers and chips.I like it on pumpernickel with a strong mustard and cheese.mmmm good
Sounds about right. Never heard of anyone mixing it with anything, but that's probably a regional thing. I just tried creton last summer. That's a pork liver spread. It's French-Canadian. Sent from my Nokia 6.1 using Tapatalk
I put a ham in the crock pot this a.m. with orange marmalade smeared over it and sprinkled with ginger and ground mixed peppercorns. wheat bread and cheese and mustard
took the bone out of yesterdays ham put it into A pot with ham bits,sausage, onion,diced potatoes,white kidney beans,some whole wheat macaroni,2 cans of bean and bacon soup.It was pretty darn good with a dollop of sour cream stirred in.
Successfully completed my first attempt at Red Beans and Rice. I did the Paul Prudhomme version but skipped the ham hocks. Because of that my version needed salt. I put the tiniest dash of cayenne pepper in and my wife still complained that it was too spicy. I had to add Franks to my bowl to get it where I like it. One of these days I’ll try gumbo again but haven’t had much luck with my two previous attempts. Sent from my iPad using Tapatalk
Stopped in at a little Mediterranean grill just around the corner. Hadn't had Turkish before. Oh. Wow. Told them I'd never had before, so they suggested the doner with babaganush on the side. It was excellent. And the tea! Don't know if the family will like it but I'll be going back, probably tomorrow to try Turkish coffee for the first time.
I'm now on keto and not enjoying it yet, but had to break down and eat some local strawberry when I saw a mutant one the size of your open palm, like three big ones merged into one. Split it with the daughters.
2" sirloin, hot seared in an iron skillet, cooked medium rare. I slit one to let juice run out so I could saute a handful of sliced red cabbage. With A-1 on the side...delicious.
We were supposed to be taking our son out for dinner for his birthday. Unfortunately I just checked his temperature and he is running a fever of 101. That means my wife and I will have some tortellinis with Rao's Tomato Basil sauce. Quick and easy and really pretty dang delicious.
An improvised shrimp scampi with penne and some diced fresh tomato. The surprise ingredient was a touch of asian chili-garlic paste. The "recipe" needs a few tweaks, but I'd make it again.
Flat Iron steak. I tried an Alton Brown recommendation of coating it in mayonnaise before hitting the pan. Not a fan. It added an odd taste and a lot of the crust with the seasoning was left behind in the pan. Sent from my iPad using Tapatalk
