Shyra said:

Maybe they're pickled apples?

Okay, that would be gross.

Shyra said:

For the soul food lovers here, but 'spect not too many...

CHITLINS!

Black folk know you don't eat chitlins in summer...they'll kill ya!

I love soul food, but I try not to be in the same ROOM with chitlins, let alone eat them. Do you wash them with bleach?

Genesia said:

Shyra said:

But what's the red sauce? Beets in tomato sauce? I don't know, G...

There are no tomatoes in it. (Only a couple tablespoons of tomato paste.) The beets are what makes the sauce red.

But the beets would have made the sauce more purple. And didn' he say Ron didn't like beets and probably wouldn't eat it? I guess we'll have to ask John what those "mystery balls" are. And his sauce looks very tomato rich.

Lammastide said:

Shyra said:

For the soul food lovers here, but 'spect not too many...

CHITLINS!

Black folk know you don't eat chitlins in summer...they'll kill ya!

I love soul food, but I try not to be in the same ROOM with chitlins, let alone eat them. Do you wash them with bleach?

No, I don't wash them with bleach. I've only washed chitlins about 3 times. That's too much work for a little bit of chitlins. In order to get 10 pounds of chitlins, you have to clean 20lbs, and Im not doin it! When I buy them, I buy them already picked and cleaned. You have to check them to make sure, but for the most part, they are picked almost too cleanly. You need to keep a little bit of the fat on the chitlin to keep the flavor.

Shyra said:

Lammastide said:

I love soul food, but I try not to be in the same ROOM with chitlins, let alone eat them. Do you wash them with bleach?

No, I don't wash them with bleach. I've only washed chitlins about 3 times. That's too much work for a little bit of chitlins. In order to get 10 pounds of chitlins, you have to clean 20lbs, and Im not doin it! When I buy them, I buy them already picked and cleaned. You have to check them to make sure, but for the most part, they are picked almost too cleanly. You need to keep a little bit of the fat on the chitlin to keep the flavor.

My mother buys them pre-cleaned, but I think she still washes them in a sink full of water with a little bit of bleach in them. Then she rinses them thoroughly. It has always struck me as an awful lot to do, but when she makes chitlins, it's usually a TON of them because she's preparing for a bunch of folk. My brother, brother-in-law, father-in-law and a few cousins eat them. They all say my sister, my wife and I are booshie because we won't touch them.

[Edited 11/1/10 11:42am]

Genesia said:

Wait - are there beets or not?

There's beets.
We just left them whole.

That is one involved dish to make btw. It will only get made again when I have a partner in crime.

johnart said:

Genesia said:

Wait - are there beets or not?

There's beets.
We just left them whole.

That is one involved dish to make btw. It will only get made again when I have a partner in crime.

That's why the sauce wasn't as purple-ish, then. When you cut them up, more color leaches into the stewing water.

You thought it was complicated? Really? I mean, I know there are several components, but I think it's pretty easy to make.

Of course, I use a cooking method for the rice that runs for two hours of mostly non-active time...

Lammastide said:

Shyra said:

No, I don't wash them with bleach. I've only washed chitlins about 3 times. That's too much work for a little bit of chitlins. In order to get 10 pounds of chitlins, you have to clean 20lbs, and Im not doin it! When I buy them, I buy them already picked and cleaned. You have to check them to make sure, but for the most part, they are picked almost too cleanly. You need to keep a little bit of the fat on the chitlin to keep the flavor.

My mother buys them pre-cleaned, but I think she still washes them in a sink full of water with a little bit of bleach in them. Then she rinses them thoroughly. It has always struck me as an awful lot to do, but when she makes chitlins, it's usually a TON of them because she's preparing for a bunch of folk. My brother, brother-in-law, father-in-law and a few cousins eat them. They all say my sister, my wife and I are booshie because we won't touch them.

[Edited 11/1/10 11:42am]

Yep, that be 'bout right!

No, really. I know what you mean. I wouldn't go near them until I was in college, and I got curious. My dad was from the south and he turned me on to a lot of stuff I used to hate as a kid. Now I love it all!

johnart said:

Genesia said:

Wait - are there beets or not?

There's beets.
We just left them whole.

That is one involved dish to make btw. It will only get made again when I have a partner in crime.

So how did you like it? When I read the recipe I realized there was a lot involved and would take some time. Just the ingredients alone take time to get together.

Genesia said:

johnart said:

There's beets.
We just left them whole.

That is one involved dish to make btw. It will only get made again when I have a partner in crime.

That's why the sauce wasn't as purple-ish, then. When you cut them up, more color leaches into the stewing water.

You thought it was complicated? Really? I mean, I know there are several components, but I think it's pretty easy to make.

Of course, I use a cooking method for the rice that runs for two hours of mostly non-active time...

Not complicated as in level of dificulty, but as in time consuming.

If it takes too long to prep or gather ingredients or measure, this homo gets bored.

Don't get me started on that if I'm while cooking...which of course we were.

I rarely follow recipes to the dot because of that.

EDIT:
because of boredom, I mean, not because I'm too drunkass to cook.

[Edited 11/1/10 12:06pm]

The things I rediscover in Fall tend to be pretty standard -- pumpkin and other squash dishes, cole crops, ciders (especially warmed) and, toward winter, mulled wines.

I also love corn all year 'round, but there is something about autumn that makes roasted cobs especially satisfying.

Lammastide said:

The things I rediscover in Fall tend to be pretty standard -- pumpkin and other squash dishes, cole crops, ciders (especially warmed) and, toward winter, mulled wines.

I also love corn all year 'round, but there is something about autumn that makes roasted cobs especially satisfying.

what's that?

Shyra said:

johnart said:

There's beets.
We just left them whole.

That is one involved dish to make btw. It will only get made again when I have a partner in crime.

So how did you like it? When I read the recipe I realized there was a lot involved and would take some time. Just the ingredients alone take time to get together.

We (PositivityNYC and I) liked it very much. I don't think it was really Ron's cup of tea, since he didn't want any left overs for work lunches. :lol:And our friend Nicole (you met her) was having issues about lambs being cute animals.

The sauce is my favorite part and what makes the dish IMO.

I could easily serve this with turkey meatballs and have it taste pretty much the same.

Shyra said:

Lammastide said:

The things I rediscover in Fall tend to be pretty standard -- pumpkin and other squash dishes, cole crops, ciders (especially warmed) and, toward winter, mulled wines.

I also love corn all year 'round, but there is something about autumn that makes roasted cobs especially satisfying.

what's that?

Brocolli, cauliflower, cabbage, Brussels sprouts, turnips.... things in that family.

Oh, and DEFINITELY oysters, clams, mussels, etc.

johnart said:

Shyra said:

So how did you like it? When I read the recipe I realized there was a lot involved and would take some time. Just the ingredients alone take time to get together.

We (PositivityNYC and I) liked it very much. I don't think it was really Ron's cup of tea, since he didn't want any left overs for work lunches. :lol:And our friend Nicole (you met her) was having issues about lambs being cute animals.

The sauce is my favorite part and what makes the dish IMO.

I could easily serve this with turkey meatballs and have it taste pretty much the same.

Turkey meatballs would be a lot drier. And turkey tastes nothing like lamb. (I'm just partial to lamb when it comes to curry spices.)

Yeah, for the main liquid being beet water, that sauce ends up tasting amazing.

johnart said:

Shyra said:

So how did you like it? When I read the recipe I realized there was a lot involved and would take some time. Just the ingredients alone take time to get together.

We (PositivityNYC and I) liked it very much. I don't think it was really Ron's cup of tea, since he didn't want any left overs for work lunches. :lol:And our friend Nicole (you met her) was having issues about lambs being cute animals.

The sauce is my favorite part and what makes the dish IMO.

I could easily serve this with turkey meatballs and have it taste pretty much the same.

Nicole should just move on in with you guys since she's there all the time. Tell her I said hey.

The lamb didn't impart a distinctive flavor? I could see using turkey to be a bit more frugal, but it might be much blander.

Lammastide said:

Oh, and DEFINITELY oysters, clams, mussels, etc.

Oh, I'll cut a bitch for some oyster stew!

Genesia said:

johnart said:

We (PositivityNYC and I) liked it very much. I don't think it was really Ron's cup of tea, since he didn't want any left overs for work lunches. :lol:And our friend Nicole (you met her) was having issues about lambs being cute animals.

The sauce is my favorite part and what makes the dish IMO.

I could easily serve this with turkey meatballs and have it taste pretty much the same.

Turkey meatballs would be a lot drier. And turkey tastes nothing like lamb. (I'm just partial to lamb when it comes to curry spices.)

Yeah, for the main liquid being beet water, that sauce ends up tasting amazing.

I knew you were gonna say that.

But I stand by my opinion (everyone thought so) that this stew could easily be served with practically any type of meatball.

I agree that normally lamb has a very distinct taste but it didn't so much with the sauce IMO. Not in the way like when you have a chicken gyro and lamb gyro they both taste completely different.

[Edited 11/1/10 12:42pm]

Shyra said:

johnart said:

We (PositivityNYC and I) liked it very much. I don't think it was really Ron's cup of tea, since he didn't want any left overs for work lunches. :lol:And our friend Nicole (you met her) was having issues about lambs being cute animals.

The sauce is my favorite part and what makes the dish IMO.

I could easily serve this with turkey meatballs and have it taste pretty much the same.

Nicole should just move on in with you guys since she's there all the time. Tell her I said hey.

The lamb didn't impart a distinctive flavor? I could see using turkey to be a bit more frugal, but it might be much blander.

The lamb tasted fairly mild. Not like in other lamb dishes I've had or prepared.

A good amount of lemon juice goes into the recipe (though the stew doesn't taste lemony) so I wonder if this is part of what makes it milder. I remember as a kid my mom sometimes making dishes with a stronger tasting meats and treating them with lemon first.

And it was a pain in the ass to get because the butcher was closed and the only lamb in other places was not ground, so we finally found it at Whole Foods.

johnart said:

Genesia said:

Turkey meatballs would be a lot drier. And turkey tastes nothing like lamb. (I'm just partial to lamb when it comes to curry spices.)

Yeah, for the main liquid being beet water, that sauce ends up tasting amazing.

I knew you were gonna say that.

But I stand by my opinion (everyone thought so) that this stew could easily be served with practically any type of meatball.

I agree that normally lamb has a very distinct taste but it didn't so much with the sauce IMO. Not in the way like when you have a chicken gyro and lamb gyro they both taste completely different.

Okay. But how much more trouble is it (really) to get ground lamb versus ground beef or ground turkey? And how do you know what the lamb does or doesn't add, given that you haven't tasted it any other way? Hmmmm?

But whatever. Far be it from me to stymie efforts to avoid "cute food."

Genesia said:

johnart said:

I knew you were gonna say that.

But I stand by my opinion (everyone thought so) that this stew could easily be served with practically any type of meatball.

I agree that normally lamb has a very distinct taste but it didn't so much with the sauce IMO. Not in the way like when you have a chicken gyro and lamb gyro they both taste completely different.

Okay. But how much more trouble is it (really) to get ground lamb versus ground beef or ground turkey? And how do you know what the lamb does or doesn't add, given that you haven't tasted it any other way? Hmmmm?

But whatever. Far be it from me to stymie efforts to avoid "cute food."

Not saying it wouldn't vary slightly with each, but honestly the sauce is so strong and distinct in taste that the overall effect wouldn't be much different.

Well, if the lamb added "sameness" then I guess I really don't know.

I tasted the stew before adding the meatballs and after. That's how I know.

Oh I have no issues with "cute" food.

[Edited 11/1/10 12:45pm]

It was great, G - thx again for the recipe

johnart said:

Shyra said:

Nicole should just move on in with you guys since she's there all the time. Tell her I said hey.

The lamb didn't impart a distinctive flavor? I could see using turkey to be a bit more frugal, but it might be much blander.

The lamb tasted fairly mild. Not like in other lamb dishes I've had or prepared.

A good amount of lemon juice goes into the recipe (though the stew doesn't taste lemony) so I wonder if this is part of what makes it milder. I remember as a kid my mom sometimes making dishes with a stronger tasting meats and treating them with lemon first.

And it was a pain in the ass to get because the butcher was closed and the only lamb in other places was not ground, so we finally found it at Whole Foods.

Yeah, I know it must have been a pain in the ass because you probably paid double for it at Whole Foods. I see ground lamb around my neighborhood grocers in Murrland. Hell, I even think cheapo Shoppers has it!

PositivityNYC said:

It was great, G - thx again for the recipe

You're welcome. Glad you liked it!

Shyra said:

johnart said:

The lamb tasted fairly mild. Not like in other lamb dishes I've had or prepared.

A good amount of lemon juice goes into the recipe (though the stew doesn't taste lemony) so I wonder if this is part of what makes it milder. I remember as a kid my mom sometimes making dishes with a stronger tasting meats and treating them with lemon first.

And it was a pain in the ass to get because the butcher was closed and the only lamb in other places was not ground, so we finally found it at Whole Foods.

Yeah, I know it must have been a pain in the ass because you probably paid double for it at Whole Foods. I see ground lamb around my neighborhood grocers in Murrland. Hell, I even think cheapo Shoppers has it!

Chicken or Turkey leek pie with fresh lemon thyme & double cream.

[Edited 11/2/10 13:22pm]

Here theres none really, but even though we only have a 8 or 9 degree difference between summer and winter temperatures, its more a daylight thing with us. But generally speaking we eat stews made in our crockpot from Late April until about September and we generally don't eat salad in the winter periods.

But answering your question, I would have to say fresh apples as they come on the market in March and you can only buy them until about September and then they just use old stock from then until February. Probably any heavy roast meal too. A lot of our food is perennial.

Just to revise

Cool Season late April - October, usually about 10-18c (50-64f), heavier winter foods, fresh fruit such as apples citrus

Warm Season November - Early April, Usually 17- 28c (62 -82f)More salads fish and fresh vegetables (Berry Fruit November to January - Greens year around).

Our climate is unique as we have a year round growing season - strange in a warm temperate climate so even in the winter you can grow broccoli, kale and potatoes. We are also in the Citrus belt and there a lemon trees and orange bushes everywhere and they can ripen anytime between June and September.

Interestingly some Maori people eat chitlins (I assume Pig intestines, guts) as well, we call them tirotiro and either boil them or fry them, but its only the very poor and traditional Maori that will eat them as well. A winter /spring dish is the 'boil up' which is the lesser parts of pigs and mutton - pork bones etc, boiled with puha (Sow thistle) or watercress - that comes on the winter as well, potatoes and doughboys (Flour balls). Again you could call this Maori soul food, but its generally not eaten now except by the poor and traditional Maoris.

[Edited 11/2/10 13:25pm]