Black sheep...Good God

Black sheep
Originally uploaded by EatingVideo

For the love of all that is holy, I went to lunch at The Black Sheep, got there right at 11:30 as we had tried to go the previous day at noon and found it packed to the brim. The menu is an awesome selection of dishes, from brunch to dinner. I decided on the CSS Virginia, fried chicken liver with cabbage, apple and green onion. The most amazing thing happened next... the waitress asked me if I wanted the full or half battleship, there where a couple of college students next to us eating what appeared to be a large battleship, so I went with large. The waitress took the order with no hesitation, no pause, no warning, no "are you a f*(!ng idiot."
I had my back to the kitchen so when the sandwich was delivered what I witnessed was my friends eyes narrow as he delivered a "F*(k yes, that's a sandwich" and the waitress dropped a cutting board with a whole freaking loaf of bread sandwich in front of me.



We were laughing as the restaurant turned to watch what dimwitted fool had ordered the enormous sandwich. It came with a knife so you can cut it. Which you have to, to adequately eat it.



The lack of warning aside, the sandwich was awesome, the remoulade slaw tasty, the chicken livers perfectly cooked. I managed to eat about half and took the other half home (which they wrapped up in butcher paper very neatly) and the boy finished it off for dinner that night.



The boy wants his own visit so he can select a battleship, will go again, maybe brunch next time.

Stewed Garbanzos - Cocido de Garbanzos

embutidos
Originally uploaded by EatingVideo

This is actually a rather simple dish that requres patience and planning. It is a take on galician and madrilenan stews. The first step is to soak your beans overnight. I used garbanzo beans but you could also use large white beans. I used one bag of beans, which pretty much will feed a small army (I'm thinking around 12 adults).
The next day, I drained the remaining water and refilled the pot (large pot) with water and added two onions, one whole head of garlic,



and a pig tail, you could add trotters here as well. I also tied up a large bunch of parsley stems and hung them in the broth. I let the broth cook for 4 hours. I removed the parsley midway through this cooking.
After 4 hours I added one large blood sausage, two chorizos a generous hunk of cured pork loin and a slice of my head cheese.







I let this cook for another 2 hours then added salt pepper and one teaspoon of pimenton (smoked paprika)
After the next 2hrs (6hrs so far)
The tips of the legs of two rabbits along with its livers, heart and kidneys



As well as some blanched collard greens and one small cabbage






This cooks for the remaining two hours, taste for salt. It really doesn't need a side other than some good crusty bread and a nap afterwards. The leftovers keep well. Somehow after 8 hours of cooking and everyone smelling and tasting we missed out on a final shot as we were ravenous. (I'll update with a shot when I heat up some leftovers)
UPDATE
here it is done



and served

kimchi

kimchi
Originally uploaded by chuborupert

I received a large bounty of cucumbers from a neighbors garden and decided that kimchi was a good way to make it last.

I started with daichon radish peeled



and shredded



the base was a napa cabbage



These were salted, along with leeks and green onions.



after salting the vegetables are rinsed.



I prepared a paste of flour, water and sugar and heated it on the stove, when thick chili pepper powder, garlic and onion is added and ground further.







It is all coated in the pepper sauce and left ot ferment for a day in a cool dry place.



When done it is a bit sour, greatly pungent and very tasty.