BearBio
Member
While I was in grad school (I've told this before), we were pretty economically deprived (i.e. "poor"). With student loans and the wife's salary as a secretary, we didn't have much. We depended largely on what we had in the freezer: an elk, a mule deer and a couple of wild hogs, supplemented by whatever pheasant and quail I could get from a friend's ranch. While writing my thesis and collecting data on my bears, I would collapse and veg out watching the Food Channel. I'd then learn to cook tasteful, innovative, and economical ("cheap") meals that could be used for several nights.
Last week, the wife had to go to a business meeting "over the hill" on the "wet side". She was gone several days, so I thought I'd cook her something good for when she got back.
We buy several corned beef briskets each year right after St Paddy's Day and freeze them. So I took one out, placed it in the crock pot with a can of chicken broth and cooked it on high for 2 hours , then on low for four more. After that, I took it out to cool/rest. It was at the falling apart stage.
I also took out my sourdough starter and let it set out overnight.
The next morning, I sliced the corned beef and refrigerated it. I made up some bread dough using my starter, brown sugar, some more yeast, rye and white flours, caraway and dill seeds (home grown) and a little sea salt. Ten or fifteen minutes with the Kitchen Aid and a couple of hours in the unheated oven, yielded 3 loaves of good rye. Egg wash, bake it, etc.
Before she came home (third day), I sliced some Yukon Gold potatoes and fried them crispy in bacon grease and olive oil. After she arrived, I added some Vidalia onions, some of the corned beef, fresh rosemary and oregano (both home grown). Crisped up the rye bread and served it hot from the oven. Later in the year, I would have used home grown potatoes.
Sunday dinner: Home made hash made with home grown herbs, Home made rye bread and a home-made strawberry pie.
Monday dinner: Hot corned beef sandwiches on home made rye bread, with home-made white wine mustard, home-made dill pickles.
Tuesday Dinner Hash and pie again.
I'm the talk of the "wife telegraph" in town. Wifey says she had to "Brag" about me. Now all the girls in her business group want to ride with her and meet at our house for the next business meeting!
Last week, the wife had to go to a business meeting "over the hill" on the "wet side". She was gone several days, so I thought I'd cook her something good for when she got back.
We buy several corned beef briskets each year right after St Paddy's Day and freeze them. So I took one out, placed it in the crock pot with a can of chicken broth and cooked it on high for 2 hours , then on low for four more. After that, I took it out to cool/rest. It was at the falling apart stage.
I also took out my sourdough starter and let it set out overnight.
The next morning, I sliced the corned beef and refrigerated it. I made up some bread dough using my starter, brown sugar, some more yeast, rye and white flours, caraway and dill seeds (home grown) and a little sea salt. Ten or fifteen minutes with the Kitchen Aid and a couple of hours in the unheated oven, yielded 3 loaves of good rye. Egg wash, bake it, etc.
Before she came home (third day), I sliced some Yukon Gold potatoes and fried them crispy in bacon grease and olive oil. After she arrived, I added some Vidalia onions, some of the corned beef, fresh rosemary and oregano (both home grown). Crisped up the rye bread and served it hot from the oven. Later in the year, I would have used home grown potatoes.
Sunday dinner: Home made hash made with home grown herbs, Home made rye bread and a home-made strawberry pie.
Monday dinner: Hot corned beef sandwiches on home made rye bread, with home-made white wine mustard, home-made dill pickles.
Tuesday Dinner Hash and pie again.
I'm the talk of the "wife telegraph" in town. Wifey says she had to "Brag" about me. Now all the girls in her business group want to ride with her and meet at our house for the next business meeting!
Me thinks you may have royally shafted yourself. I mean that-my Brother-in-Law did something similar with one of his Fajita specialties a few years ago. My sister bragged-and now he is ""forced"" into doing his specialty every Bunco night at the Johnsons. 
