Later On

A blog written for those whose interests more or less match mine.

Archive for November 27th, 2012

Braised turkey thigh

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For some reason, cooking a turkey thigh very slowly until it falls off the bone has been on my mind, and this is a good week to buy a turkey thigh. I did, and I’m going to try this recipe by Mark Bitmann.

UPDATE: After making this recipe several times, I have gradually adapted it to this version.

UPDATE to earlier recipe: The turkey thigh was delicious. We each put half a thigh (plenty) on spelt with the veg, linguiça, and juice. Also had the red dandelion greens: steamed, then sautéed in olive oil with a chopped cippolini onion and garlic, with lemon juice on top once it finished; and green beans, steamed 12 minutes and buttered with salt. Altogether a satisfactory dinner, and I’ll make the turkey thighs again sometime. After the browning, I added the veg and sweet vermouth and put, covered, in 200ºF oven for 7 hours. Very tender.

Written by Leisureguy

27 November 2012 at 5:12 pm

Posted in Food, Recipes & Cooking

Tonight’s GOPM

with 2 comments

Here is the first cut of what I’m thinking. Since in the making things can change, you might want to look again later: I’ll update if changes occur. Now UPDATED.

In 2.25-qt Staub round cocotte, sprayed with olive oil and then wiped with dry paper towel to remove excess, put in layers, from bottom:

1/2 c converted rice
2 Tbsp sherry vinegar
4 chopped cippolini onions
4 cloves garlic, minced
1/2 c chopped celery
2 boneless, skinless chicken thighs, cut into chunks
thin slices linguiça sausage
1 yellow crookneck squash, diced
1/2 Japanese eggplant, sliced
3 Roma tomatoes, diced
1/2 c pitted Kalamata olives, halved – forgot
chopped red dandelion greens (about 1/4 bunch)
very thin slices organic lemon (No room for green beans)


2 Tbsp Penzeys Country French Vinaigrette
1 Tbsp Ponzu sauce
1 Tbsp Gochujang sauce
2 Tbsp Amontillado sherry

Shake well. Then shake even better: the Gochujang doesn’t want to mix. Go at it.

The squash, eggplant, tomato layers is thinking of ratatouille. The chopped Kalamata olives would have been good….

Something I didn’t know: Cippolinis are small bittersweet bulbs that come from the grape hyacinth that look and taste like small, white onions.

UPDATE 2: I’ve had some: the very thinly slice organic lemons worked very well indeed. Dandelion greens were good. As The Wife says, dicing the tomatoes worked much better than just slicing them. (Dicing them was her idea, and a good one: they release their juice more readily.) The slice eggplant was very tasty. Linguiça was a good idea. (I just happened to see it in the store.) Given the tomatoes, could have gone with just 1 Tbsp of sherry, but the end result was fine. Want to try it now with pearled barley.

Written by Leisureguy

27 November 2012 at 3:09 pm

RazoRock Classic razor

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The RazoRock Classic is a TTO razor, with the entire handle turned instead of a knob at the bottom. Today I was much more careful about blade angle—but I’m getting ahead of myself.

I used the Wet Shaving Product’s 3-band Prince shaving brush with Mystic Waters Sensitive Skin soap. The lather did not hold up well, possibly because it was the first use of the brush. I’ve certainly had no problems with lather sustainability with this soap when using other brushes. It may be that the knot has some treatment in manufacturing that requires a few uses to remove. It’s a fine-feeling brush, any event.

I loaded the RazoRock Classic with a Swedish Gillette blade and shaved, paying (as I said) very close attention to keeping the angle shallow, suspecting that the razor harshness I commented on before was because I was using too steep an angle. And indeed this shave went much better. Perhaps the “natural” angle I’ve developed in using the Edwin Jagger, Weber, and others is simply not right for this razor.

At any rate, a good shave without the previously noted harshness, and a good splash of Savory Rose finished the shave in fine style.

Off for some grocery shopping and other errands.

Written by Leisureguy

27 November 2012 at 9:49 am

Posted in Shaving

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