I geek, therefore, I am.
Pre-Cooked Double Cream Stout Roast with cool beer foam action!
Post-Cooked Double Cream Stout Roast
If I had to figure what I'm the most geeky at, it'd have to be cooking (and the subsequent eating!) I love to cook. I pore over ritzy food magazines and drool at the knives that cut cans in mid-air. My pasta pot is like my third arm. I belong to the Cooking Club of America. I love making comfort food or food that has unpronounceable ingredients that I can only order online from a great store like Kalustyans... I buy antique cooking implements (and use them a lot!) I have a whisk collection.
Yup, I'm a food geek.
Anyway, I was pondering if a food geek could really be a geek in the traditional sense of the word. So I wikipedia'd geek.
According to said Wikipedia, "Formerly, the term referred to a carnival performer often billed as a wild man whose act usually includes biting the head off a live chicken, bat, snake or bugs." Hmm... biting the head off live animals. Food. Biting. Animals. Food.
So it seems to me that a food geek must be the original geek, at least if you believe Wikipedia's account of the word. And I do... oh yes, I do.
Oh, and the recipe for the above, which I made last Sunday:
1 beef roast
1 lb bag baby carrots
5-6 Klondike Rose potatoes
1 yellow onion, sliced big
1 cup chicken or beef broth
11 oz Bell's Double Cream Stout (yup. That's right. 11 ounces. Because you need to drink the other ounce!)
1/2 stick butter
salt & pepper to taste
Place beef roast in slow cooker. Put carrots, onion and potato around the roast. Add the broth. Add the beer. Watch it foam all cool! Put butter on top of everything and then sprinkle salt/pepper on top of all of that. Slow cook it for 4-5 hours on high or 8-9 hours on low. Enjoy!
Posted by
tamara on April 10, 2008 07:01 PM | Permalink
Comments
North-midwestern steak and potatoes. I'll try it out. What about Emeril's three-beer dark roux? (You drink the beer instead of cook with it :)
My father used to cook something similar with cream of (celery/mushroom?) thrown in. Maybe both. He never put in beer, though. I'll have to try the stout thing.
Do you use any other herbs/spices?
Posted by: huitz | April 10, 2008 10:12 PM
I have and do but in this particular recipe, I just used salt/pepper.
I haven't tried Emeril's roux, I might have to... :)
Posted by: tamara | April 11, 2008 03:38 PM
Yesterday (right before the power went off) I cooked up a chicken gizzard and dumpling soup. It didn't turn out very good. The gizzards were pretty soft and tender as I marinaded them in Italian dressing the night before, but they still tasted pretty bad.
I bought the gizzards on impulse Thursday afternoon while doing pre-storm shopping. Figured it would be a good time to experiment with a new dish.
So ... any thoughts?
Posted by: jp | April 12, 2008 11:58 AM
Yesterday (right before the power went off) I cooked up a chicken gizzard and dumpling soup. It didn't turn out very good. The gizzards were pretty soft and tender as I marinaded them in Italian dressing the night before, but they still tasted pretty bad.
I bought the gizzards on impulse Thursday afternoon while doing pre-storm shopping. Figured it would be a good time to experiment with a new dish.
So ... any thoughts?
Posted by: jp | April 12, 2008 11:59 AM
I have never been able to cook a gizzard that wasn't chewy. I boil them, salt them and eat them hot, as stand-alone food. I don't think they would pair well with anything, though I admit I've never tried.
I'm not sure what I think about mixing Italian dressing and chicken broth. Maybe you could try the soup again without marinating the gizzards and see if it tastes any different.
Posted by: Ramos | April 13, 2008 07:26 AM
Also, when you boil raw chicken parts, including gizzards, a gray scum will rise to the surface of the water in the first few minutes of boiling. This needs to be skimmed off and discarded. If it isn't, I don't think the final product would taste very good.
Posted by: Ramos | April 14, 2008 01:41 AM
JP, I have never eaten nor cooked gizzards other than to make turkey giblet gravy and you discard the nasty bits once you have the broth.
I would guess though, that Ramos is right about the marinating.
In general, marinated food doesn't translate so well to soup as the whole point of marinating, which is to strongly flavor and to preserve food, would be lost with the watering down effect of the soup.
I'd just skip the gizzards entirely, but that's me.
Posted by: tamara | April 14, 2008 11:02 AM