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Not a complete cook....


 
Wolgast

Wolgast

TVWBB Olympian
Aight guys...Made some chili/bolognese(cant make it to hot the kids have to dig it) Not a true chili nor a bolognese. But some thing inbetween i guess. No matter what its called its GOOD!

Ok here we go:

A laid back cook. This is what we are working with:


When the Ground 50/50 Beef/pork is browning im enjoying a beer(read 2)


When the meat has browned a bit and the onion is transuli..trans..Tra..Shiney! I add the rest(carrots,2 green chilies,shrooms,Garlic)


Soon after i added some crushed/canned maters. And the spices(salt/pepper/chili powder/paprika)


And let it sit for about 3h. indirect.

A look after 1h:


I stir it every 1h.

Thats the last pic of the cook?! Yes sorry. I would bet my thumb(little finger) that i got the Done shot. But i dident? (i dident mean the betting thing at all...I hope you here this god)

But it will look the same but cooked down a bit more ofc. Add water if it starts running to low on ya.

I dident wanna post this before i got some dishes to show it of with....But we had it on dogs,pasta..Will be pizza aswell. No shots though. SOUR.

So i post it anyway.

Here is some Bounus garden pics of a sunny Sweden:





Emilies work!

Now a Bonus pic of me in Torsås this weekend.(Paintball BigGame) Taken during a game...Witch we won with almost dubbel the score..SWEET!(other Hobby)


Sorry about the not Final Product..But half of the batch is in the freezer so i guess you will se a sloppy joe post some were along this line.

Thanks for your time ppl...
 
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I will be glad to imagine the rest of the pics. So far it looks good. If it tasted good then that is all that matters.
 
Thanks ppl! Good life? Well i have my daily problems like the rest of us i guess...But why complaine right. I forgot to write that the lid is on during the 3 h indirect. I took it off during the sear part thats it. Have a great Weekend ppl!
 
Mike:

Its kinda funny(dident have the same feelings a month ago) But the weather just turned 180 on us. Cold,night freeze is no were to be found. Today we had temps up to 26c. Filled the kids pool yesterday. Can only fill it with COLD water(outdoor conection) Even if i could fill it with hot water i wouldent...That aside...When 2" of water was in the pool both kids throw the clothes away and started bathing(around 8c) CRAZY! But it was a warm day...And today even hotter. So i guess the pool is now @ 17c...And they have bathed alot today. More warm weather tomorrow. So i guess the water can go up to 20~c ...And when it hits the 26c mark i will join em :cool:

Hope to get back on posting cooks now. Been alot with work/sickness. But im on the right track...Bless ya´All!
 
Well Torsås, I'll bet it was the shiney onions that took this cook over the top!:p
Beautiful cook, beautiful yardscape, and y'all are some real beautiful people!
 
Emilie's work is no surprise... expect the best! A Beautiful garden!
Daniel, your cookin' is beyond reach!
Trade in your workgloves and paintball coat for YOUR CHEF'S COAT
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We do very similar sugo al pomodoro to the freezer. So simple and kids love it with pasta / grated Parmigiano Reggiano or Grana Padano on the top - YUM!
I like such cheerful human posts. I feel that you are cool Dan, and it is good;).
And your Swedish garden is a beautiful, of course. Emilie is a a handy woman with a very good taste!
 
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