I'd like to try keeping my beets this way next year Sjoerd, for some variety. I used to freeze them cubed and make harvard beets from time to time. This is a lovely looking meal!
They were quite tasty. I could really taste the corn! I had to add a little more masa than the recipe called for - too sticky otherwise - but after that, they were great! I also had to work on the frying technique a little. I think a cast iron skillet would be better.
What's on for New Year's? My family traditions were black eyed peas, pickled herring, and oysters. I'm soaking some navy beans to make Boston Baked Beans tomorrow. They will have some vegetarian sausages in a bow to tradition, too.
Cheers Mel. That is great news, I hope you enjoy them. I am chuffed to bits that they keep so well frozen. They really are nice for a variety during the course of a year.
Roast lamb and mint sauce, potatoes, cabbage, peas, sprouts, carrots and gravy. Pudding 2 mince pies with whipped elmlea cream and cranberry sauce.
Hiya Sjeord It's a blend of buttermilk and vegetable oil, can whip it up or pour it. It keeps longer than real cream and cheaper.
No not paper. Brisket! A friend had a full 18 pound packer so I said I would make corned beef brisket and bbq some and give him half. No way for me and B to eat all that so this is good. Plus it gave lots of trimmings for beef stock!
Wood fires are unpredictable so unless you just want to do it the hard way and let a cooking fire settle down one might wrap with paper to avoid the unpleasant wood gas emissions or high heat that comes with non uniform fuel supply until predictable temps settle in. Here after a few hours are the brisket roasts I cut from the point of the packer.
