It’s wasn’t quite Memphis Soul Stew, but it sure tasted daaamn good…
The day they figure out how we can embed smell and taste on blogs and websites is the day porn officially takes over the interweb. Can you image the sickness…the rank, funk-plague that will take hold?! Prepubescents, geezers and creeps will be dry-humping, licking and snorting their monitors and mobile phones until the police come in to haul them away.
Main offenders will have their parts lopped off right there and then. Tongues and noses will litter the streets and clog our gutters; I will be on Main Street in my lawn chair waiting for the filth parade to begin. Join me?
Until then, have a gander at the meal I whipped up for me and Mrs. 6149 tonight. I know what you are thinking…this is where that smell/taste webability would come in very handy. Yes in-deed-y. I have the good fortune of smelling and tasting this crock pot concoction. Sure, its not free porn, but at least you don’t have to look over your shoulder when you eat it.
This was my second go at the slow-cooker. The first time I let it cook too long and the meat was tougher than a wet saddle. This time I planned for a long cooking time with big hunks of stuff and meat and other stuff. What you see here is a huge piece of Lamb ( a Lamb Joint) smothered in sweet potatoes, green onions, garlic cloves, carrots, big fat mushrooms, various spices and an entire bottle of merlot.
I put this in the crocker this morning at 6:28am, set it to “medium” heat and left it there all day until I got home from work at 7:20pm. Thirteen hours of slow-cooking later and what you see here is what we ate then. It was cooked perfectly (a bit of luck on that one). If you could smell and taste this picture, you would be looking for a second helping.
The two of us almost finished the whole thing. Next time I am going stick a small bird in there and crock it good.
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Another dish I always get a second and third and fourth helping of is Memphis Soul Stew. The stew is prepared best by a chef thats part cool cat with soulful sax-man: King Curtis. Memphis Soul Stew is made with only the finest of ingredients:
- 1/2 teacup of bass
- 1 lb fat-back drums
- 4 tbs of boiling Memphis geetars
- Pinch of organ
- 1/2 pt of horns
Bring those ingredients to a boil and then beat…well.
