What about adding some Helles to that stock?
Exactly, which is why the batches that I am supposed to bottle take so long to be bottled! No beer in the keg right now, though, just a mixed drink the wife requested (cranberry juice, limeade, and rum…not bad when carbed!).
I put everything together, and it was still a little dry. I did the bacon in the oven, so all the grease from that was basically drained off. The olive oil that I sauted in, I drained. I really don’t care the flavor of OO in this dish. Call me crazy, but a splash of vegetable oil was just the ticket.
Wantonly disposing of rendered bacon lard? That’s got to be some sort of high sin in the Church of Bacon!
Partial redemption may be attained if the bacon fat is saved for future use.
Indeed, I always drain it into a mug I keep in the fridge for that sweet, smoky nectar. Just used a dollop to fry up some frankfurters for chili dogs. Sure I could have used butter, but that lovely aroma of bacon fat while cooking can’t be beat.
I will confess one time this strategy led me astray when I bought a packet of “maple” bacon. The sweetness and maple flavor stayed in the rendered lard and using it in savory dishes (I think it was frying up onions for an Italian dish) was a little strange.
Pinto beans and cabbage
Not a good night to go camping with the tubercle.
I think he’d keep the mosquitoes and other wild animals AWAY. 
…and then wash it all down with a good IPA. That’s stuff dreams are made of. :
10 - 4 on that! Pintos and cabbage = double-wammy!
A little bit of garlic in there will give it extra hang-time!
The Tubercle survived!
It was rough for several hours, got the shakes and all after about the 3rd round, but it was worth it 
I’m trying enchiladas tonight. I’ve had a pork roast simmering in a soup of adobo sauce and chilis. It’ll be in there about 6 hours. I’ll pull the meat, and mix it with some cheese, and roll in the tortillias, then toss it all in the over for a bit. Wish me the best! Pics to come…
We are doing the Slovakian feast of Vianoce tonight.That is our family trdition for xmas eve.
First a big giant bowl of Kapustnica.
Then maybe break some oplatky drizzled with honey.
Always fried fish.We are doing a fried talapia although carp is more traditional. I just cant eat carp, it tastes like crap and it is all bones. That will be served with the ever present Slovakian style potato salad.
Then we will finish with a desert of Bobalky and poppy seeds.
Maybe I will get off a few pics.
Happy Vianoce.
Carp huh??? Yuk is right, except if you brine & smoke it or can it like salmon. Yum, and no bones!
Tonight it was crab bisque.
T-bones on the BBQ, with sauteed mushroom and onion, twice baked potatoes, garden salad and mixed vegetables.
Double IPA and barleywine to finish. 8)
Merry Christmas to all!
Braised pork shoulder with pearl onions, mushrooms, and olives. N’ice Chouffe 2005.
Traditional Christmas Eve Dinner… Shrimp scampi.
SWMBO’s tradition. Gladly followed!
Tonight, pork schnitzel with a mushroom sauce, maybe some home fries. Better chill a decent beer! Just got a bottle of Zwack as a gift too…I suppose that’s appropriately central european to be an aperitif to schnitzel…let’s just call it bécsi szelet.
This AM, having folks over, and I’ll be firing up the Belgian waffle maker.
We’re going out tonight for some Sushi before coming home to a bottle of Scaldis Prestige 