Daily Menu, November 4, 2021

It is another day of just being tied up. We should be ready to go by the end of the hitch. Work seems to be proceeding close to on schedule.

I am firing up the smoker to do a couple pork shoulders. They will become pulled pork for dinner. The roast striploin went in the oven at 5 pm, November 3rd. It will come out at 11 am, November 4th. That is 18 hours in the oven. The temperature is set at 132F. About 10 am I will have to check the temperature and put part of it in at a high temp, for the people who like it a bit more well done.

Our friends on the Earl Grey are having Char Siu Pork, it should be even better than today because of the extra day marinating. They are also having sausage and sauerkraut. While the sausage are nothing to write home about the sauerkraut is. It is old school food. Done the traditional way, it is the way food should taste.

Lunch

Corn Chowder

Choice of Salad and Crudité

Slow roasted Beef Striploin

Sausage and Feta Tortellini

Butter Roast Potatoes

Root Vegetables (Carrots, parsnips, and turnips)

Gravy

Dinner

Corn Chowder

Choice of Salad and Crudité

Pork Pork

Hot Turkey Sandwich

French Fries

Green Peas

Gravy

Deli Style coleslaw

CCGS Earl Grey

Corn Chowder

Salads

Char Siu Pork

Bratwurst Sausage and Tancook Sauerkraut( https://tancooksauerkraut.wordpress.com/ )

Jacket Boiled Baby Red Potatoes

Fried Rice

Moroccan Lentil Stew.

and if they are lucky, Fried Thai noodles with Peanut sauce on the side.