Chef Bill Sr. cheated a little to make tonight’s meal using a Lawry’s marinade for the Hawaiian Pork chops. There were no complaints though. Even the hummingbirds noshing at Chef Bill’s feeder were happy.
The feast began with a garden salad by Mrs. Chef Bill and included as sides sweet potatoes and grilled wax beans. The beans, bought fresh at the Produce Hut in Concord — a bag was 29 cents — were seasoned with a pepper sauce and grilled till they were nearly black.
Yes, it was a yum.
The wine was a Chateau St Jean Fume Blanc 2012 which actually comes from Sonoma County. That was also a yum.
Competitive shooter Dustin Ellermann has a new way to cook bacon. He wraps the rashers around a silencer attached to an M-16 assault rifles, wraps aluminum foil around them and shoots.
Bacon, silencer, assault rifle, how politically incorrect can you get?
He say it takes about 90 rounds.
There are less expensive ways of cooking it Dustin.
Congressman Joseph Gurney Cannon, the father of Capitol Bean Soup.
Chef Bill Sr has gotten a query regarding one his favorite dishes — the U.S. Capitol Bean Soup. The dish is served every day in all 11 Capitol dining rooms at the demand, according to legend, of Speaker of the House Joseph G. Cannon.
Cannon, a Republican, represented various parts of Illinois from 1873 until 1923 with a two-year hiatus coming when he lost the 1912 election.
He served as Speaker from 1903 until 1911 and was the man who graced the first cover of Time Magazine on March 3, 1923.
The story is that one day during his Speakership, he sat for lunch, looked at the menu and shouted “Thunderation, I had my mouth set for bean soup! From now on, hot or cold, rain, snow or shine, I want it on the menu every day.”
And so it came to be.
Here is the recipe courtesy of Soupsong.com
1 pound dry white beans, soaked overnight (or quick soaked)
Strain the water from the soaked beans and put in a big pot with 3 quarts of water and the ham bone or ham hocks. Bring to a boil, then reduce heat and simmer for 2 hours.
Stir the veggies and herbs into the pot–and the mashed potatoes for the Senate version–and cook over low heat for another hour–until the beans are nicely tender.
Remove the bones from the pot then the meat into bits and return that to the pot. Discard the bones.
For authenticity crush a few of the beans in each bowl to thicken the broth.
Today’s Thanksgiving feast was a centered around a delicious smoked turkey by Chef Chris. The shrimp platter in the foreground was prepared by Chef Miranda who also baked what might have been the best pumpkin pie we have ever had.
Other desserts were a homemade apple pie by Mrs. Chef Bill Sr. along with a chocolate roll and lemon bars also prepared by Mrs. Chef Bill Sr.
Mutton was once fairly common in American supermarkets and butcher shops but today it is just not to be found.
Lamb, of course, is easy to find, which is good as lamb is far, far, far, more tender and tasty than tough old mutton, right?
Ha.
Ha ha.
Hahahahahahhahhaha.
In America — unlike the rest of the civilized world which declares mutton to be a female or castrated male sheep over a year old, while lambs are sheep under a year — the words may be used interchangeably.
Hahahhahhahahaha.
Wonder what word those trying to sell the stuff are going to use.
Man has eaten bread for 3,000 years but the slicing was DIY until July 7, 1928. That’s when the first commercially sliced loaf was sold in Chillicothe, Mo., by the Chillicothe Baking Co.
Yes, it was revolutionary. The biggest obstacle was in keeping the pieces tight together after the cutting in order to preserve freshness.
The inventor of the Kleen Maid slicer was Otto Rohwedder who overcame many setbacks to see his dream become reality.
Oh, and the phrase the greatest thing since sliced bread? It was an evolution from the phrasing in a full-paid ad in the Chillicothe Constitution-Tribune for the product saying “the greatest forward step in the baking industry since bread was wrapped”
Tonight’s meal by Chef Bill Sr was delicious pan-fried rainbow trout with sides of stewed tomatoes, and mac and cheese which are extremely yummy when mixed together.
Starting things off was a small salad of heirloom tomatoes acquired from Wolff’s Apple House in Middletown and cucumbers topped with shredded cheese. This delectable delight was made by Mrs. Chef Bill Sr.
The trout came from Hill’s Quality Seafood in Media. We sampled their homemade snapper soup and claim chowder while doing the shopping. Very, very, very tasty.
The wine was a La Petite Vigne Sauvignon Blanc.
Rainbow Trout — Tonight’s Delicious Meal by Chef Bill Sr.
Whisky expert Jim Murray has declared the Yamazaki Single Malt Sherry Cask 2013 to be the world’s best single malt Scotch in his 2015 World Whisky Bible.
It’s the first time in the book’s 12-year history that a Scottish-made Scotch didn’t make the top five.
Murray personally tasted 1,000 whiskies in compiling his data.
No information is available as to how many times Murray annoyed neighbors with bad renditions of I’m Gonna Be a.k.a. I Would Walk 500 Miles.
Chef Bill Sr. cheated a little to make tonight’s meal using a Lawry’s marinade for the Hawaiian Pork chops. There were no complaints though. Even the hummingbirds noshing at Chef Bill’s feeder were happy.
