The Snook made us oatmeal for breakfast this morning, so I was nomming my way through that when I read this thread on the great Full British Breakfast (which is more or less the same as a full Australian breakfast). Yum. Not something you can eat every day, but when you’ve got a hangover, it’s the Best. Thing. Ever. I was surprised at the couple comments from Americans who couldn’t fathom eating baked beans at breakfast. Huh? I don’t remember ever thinking that. I mean, baked beans = double plus good, no matter what time of day (as far as I’m concerned). But anyway, the whole point of this is to mention that towards the end of the discussion, somebody linked to the Wikipedia page for “biscuits and gravy”, and I nearly choked on my own drool. There’s not a lot I miss from home that I can’t get here, but that is definitely #1 on the list. I’ve tried making it myself, but it didn’t turn out well. The biggest obstacle is finding the right sausage. American-style breakfast sausage – the heavily spiced “Jimmy Dean” type – just doesn’t exist anywhere else. Maybe I need to try to make my own…

I had another good customer service experience tonight. I went over to the Broadway to get supplies for this beef stew, and I stopped in at the butcher for the meat. “Would that gravy beef be good for a stew?” I asked the guy at the counter. He nodded. I opened my mouth to tell him how much I wanted, when I was suddenly interrupted by another guy in the back. “Nah, you’ll want the oxtail!” he suggested. The what? Oxtail. He showed me a tray of it, which reminded me of shin beef (for making osso bucco). It didn’t take much convincing. It was cheap, and my helpful butcher friend gave me some tips on cooking it. (Just brown it and leave it on the bone while it cooks; add in a good glug of red wine; let it stew for a long time…) So tonight, I cooked oxtail stew for the first time. I cooked it on the stove (rather than putting it in the oven) for about two hours, and I substituted potatoes instead of rutabaga. It was GREAT. The meat went very tender, and the gelatine from the bones made for a lovely rich thick soup (without being overly fatty). Any ickiness I might have felt over eating, you know, SPINAL CORD pretty much disappeared when I had the bowl in front of me. I was gnawin’ those bones with my bare hands! (My sister will be retching at this point.) Thanks, Mr. Butcher Man! It was cheap, filling, and oh so tasty. Much recommended for the carnivorous folks…

Bacon curls – the perfect garnish for your Meat Cake!

I was chatting to the Snook over IM this afternoon about what we were going to have for supper when I suddenly got a massive craving for baked beans. And I don’t mean crappy beans out of a can — REAL baked beans. So I went looking for recipes. I settled for these Hot and Smoky Baked Beans, which seemed like a good compromise between my desire for mostly-homemade and my lack of thirteen hours to soak dried beans. I used Toohey’s Old for the “dark beer,” and I substituted treacle for the molasses (since we already had some in the cupboard). I don’t see Great Northern Beans here very often, so I went with the much more common cannellini beans instead. Other than that, my only substitution was in using dried chipotle powder instead of canned chilis. (Since Australia doesn’t have a big Hispanic population, stuff like that isn’t easy to find. We get our chipotle powder from Herbie’s.) The Snook was dismissive of my plan at first, as he’s not a huge fan of American-style baked beans. (He says they’re too sweet.) The smell of these won him over though, and he heartily approved of the nice smoky flavour from the chipotle. My only complaint was that I wanted the dish overall to be a bit thicker and stickier. Part of that might be because I only used five cans of beans instead of six (on the recommendation of some of the reviews). The next time I make them, I might use more beans and let ’em cook a lot longer. I think these would be great at your next big family dinner though!

Sydney is evidently suffering an acute butter shortage. EEEEK!