Tormato wrote: ↑Sun Aug 04, 2024 7:00 pm Anyone have a recipe for burnt goat's feet? I saw that item in a supermarket the other day, at $18.99 for 2 pounds!

As for me, today was the first time in about a decade that I de-stringed string beans.

karstopography wrote: ↑Sun Aug 04, 2024 7:05 pm

Tormato wrote: ↑Sun Aug 04, 2024 7:00 pm Anyone have a recipe for burnt goat's feet? I saw that item in a supermarket the other day, at $18.99 for 2 pounds!

As for me, today was the first time in about a decade that I de-stringed string beans.

https://www.kothiyavunu.com/2013/02/mut ... -trotters/

https://uniquecooks.com/lamb-trotters-paya-curry/

Never had these. Looks pretty tasty.

pepperhead212 wrote: ↑Sun Aug 04, 2024 10:44 pm I made a one dish Italian type pasta dish today, in the Instant Pot, something good for this type of weather, since not as much heat goes into the kitchen, both the cooking, and no cooking the pasta separate, then draining the pasta in the sink.

Put together some ingredients, sort of like a putanesca recipe, but I also had a pound of sweet Italian sausage I cooked with it, and I added some lentils, in place of some of the pasta. I cooked a chopped onion in some olive oil, about 5 min, to start on Sauté, then added 4 cloves minced garlic, cooked another minute, then added about 3/4c chopped Kalamata olives, with about 1/4c chopped green olives, and 1/3c salted capers, soaked, drained, and chopped, and 6 anchovies, chopped fine, and a tsp each of dried marjoram and thyme, plus a generous tsp of pepper flakes. After cooking about 5 minutes (while getting the sausage out of the skins), I added the sausage, and cooked, chopping it up, until nothing raw, and left some chunks of sausage. Meanwhile, I got just over 24 oz of tomatoes cut into chunks, to blend into a coarse purée. I poured that into the pot, then rinsed it out with 4 c of water, and put that in the pot, with 1/2 c of toor dal (this is the best one I have found for cooking this long with pasta, in the IP, as it stays a little firm, but not too firm, and doesn't get mushy), at least a tb of chopped basil (much more later), and brought it to a boil, then hit OFF. Then I stirred in 10 oz of those small shells, making sure they were all under the sauce, then put the lid on, and set Manual for 4 minutes. When that finished, I hit OFF, and vented the IP. I stirred in another generous amount of chopped basil - about 4 tb. After about another minute of simmering and stirring, with the residual heat, it is cooked just right, and I took the pot out of the base, to stop the cooking.

With all those olives, capers, anchovies, and sausage with salt in them, this is not for a low salt diet! And I added no more at all.
finished pasta dish, made in the Instant Pot, with some lentils, Italian sausage, and quite a few other ingredients. by pepperhead212, on Flickr

pepperhead212 wrote: ↑Mon Aug 05, 2024 11:56 am I doubt that any friends I have now even know what a caper is, and they definitely don't know about salted capers - the best ones out there, but not available at most grocery stores.