Stomach Pain Causes More Condition_symptoms

Improve excellent - Making A Good Thing Better

temperature sawtooth ... one day it rains in buckets, the next it's freezing! No snow, no light!

Up and down weather ... One day it rains cats and dogs, The Next weekends freeze o whatevers off! No snow, no light!

If I was a (real) cat, I'd like Feliz ... but hey, it must be reasonable.

If I were a (real) cat, I'd do like Feliz Does ... But Then, Would Not much get done.

So I took the bull by the horns (or in this case, the pig by the legs) ... to make a stew of pigs' feet! I must admit that this is the first stew I do, my mother was an incomparable. Anyway, she takes a break from the kitchen. It was then that I took over.
So I Took the bull
b y the Horns (or in this case, the pig by icts feet) ... to make a stew legs cocho

n. I Have to admitted That It's the first I make stew, my mother has made an excellent recipe Always. But Then, Her apron she hung up. The onus now it WAS me.

sauce of his stew was dark, rich, tasty ... The challenge was great (luckily she was resting in the next room). (S) secret (s)? Grilled flour. At the very beginning I was a little apprehensive and I did not quite burnt, but the specter of a greyish sauce made me react. I took my courage in both hands, and I grilled longer in danger of burning the flour. The sauce was tasty, nutty taste, an interesting complexity. The other secret is that you faire saisir le jarret de porc avant de le faire mijoter longuement. Saisir? Caraméliser, plutôt... l'amener au seuil du trop cuit et brûlé. La sauce sera foncée et le goût sera multi-dimensionnel. Her ragoût's gravy was dark, rich, flavourful... I had quit a challenge before me (luckily, she was resting in the next room). The secret(s)? Grilled flour. At first, I was a bit fearful and I didn't grill it long enough, but the thought of a greyish sauce stirred me. Courageously, I grilled it longer. The sauce was flavourful, with a hint of a nutty flavour, and an interesting complexity. The other secret is to cook the pork hock before simmering it for a long time. Cook? Caramelize... bring it just before the burning internship. The Sauce Will Be Dark and The Taste Will Be multidimensional.

Let meatballs ... provide some recipes were cooked in the sauce. Not here ... they are roasted in the oven for about fifteen minutes. Why? Because they make the fat that will not be added to the sauce from the stew.

Let's Talk About the pork meatballs ... Some recipes require That You Cook Them In The Gravy. Not in our Home ... They Are In The oven grilled For Some 15 minutes. Why? Because They'll render Their fat Which Will not Be Added To The sauce.

I'll tell you it lacks a little something ... around my mother's hand. But for a first effort is a success. This is not me saying it is my mother.
There's Still A Little Something missing ... my mother's touch. Aim for a first effort, it's a keeper. Do not take my word for it, My Mother Said So.

Recipe 1 kilo of minced fresh pork hock 1
sliced by the butcher
2 onions, olive oil 1-2 cloves of garlic
1 / 2 cup all-purpose flour
salt, pepper

nutmeg clove cinnamon

Method Heat a few tablespoons olive oil in large saucepan. Enter the sliced ham and cook on all sides over medium-high heat until golden brown to very dark. Add 1 tablespoon

tablespoon cinnamon, 1 tablespoon chopped clove and 1 / 2 c. soup with nutmeg, sea salt and freshly ground pepper. Add garlic and 6 cups water. Simmer pork hock for 2 hours on medium heat in covered pan. Remove ham slices and let cool before removing the bone and fat. Return to saucepan.
While the hock is simmering, heat 1-2 v. tablespoons oil olive in a frying pan and fry the diced onions. Mix chopped fresh pork. Season with salt, pepper, nutmeg (1 / 4 tsp) cloves (1 teaspoon) and cinnamon (1 / 2 teaspoon). Shape into balls with a diameter of 1 inch and a half. Place on baking sheet and roast at 425 F for 15 minutes.

Meanwhile, toast 1 / 2 cup of flour in a skillet over low heat. Book.
Add the meatballs to the sauce with the meat of hock. Simmer for 45 minutes to an hour in the covered pan.
Mix flour in water to have a very liquid batter smooth and add to saucepan. Continue cooking for half an hour until the sauce thickens. Correct seasoning (salt, pepper, nutmeg, cloves, cinnamon) and serve with boiled potatoes and pickled beets or fruit catsup.