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Last edited by Richard Chrz; July 19, 2023, 07:20 PM. -
Once again, I find myself at home deciding what to make for bachelor night… as I scroll through Instagram it hits me…an add for Momofukugoods pops up and chile crisp noodles are dangling from a chopstick…
so…my copy cat recipe - wide rice noodles, peas, way too much chile crisp (says no one), touch of sesame oil and a drizzle of Bachan’s.
happy belly
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Tamago-Kake Gohan for breakfast. Try something new today.
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Today I'm processing 32 quarts of green beans. This year there are beans in there that I grew in my own garden (mixed with beans from a farmer's market). One more bushel coming for tomorrow. We ought to get about 54 quarts total. I split these with my dad.
I am benefitting from my friend, Pat, getting an induction stove at his house. He can't use his pressure canner anymore at his house and he gave his canner to me. I'm not entirely sure about the math, but having two canners seems to make things go about twice as fast :-)
Brian
Last edited by mrteddyprincess; July 20, 2023, 01:05 PM.Comment
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Nice haul Brian. There's a lady at church who is going to teach me canning. -
Great work mrteddyprincess !
Clawbear57 , this is a great skill to learn. You can have a lot of fun with it.
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The Mess!
This is any form of:
Fat
Onion
Potato
Meat
Eggs
Cheese
Melt fat, brown ingredients (we took the bacon out before adding onyun/tater). Make a well for each egg and 'mess' it a little. Sprinkle on cheese, cover until egg sets.
For this, it was butter and bacon fat, sliced onyun, crushed tater, bacon, eggs and cheese shreds. Toast is optional but recommended. As is coffee.
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Porkchops today
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Made some al pastor street tacos with a chili verde salsa.
I bought this spike like a year and a half ago but just found it again the other day.
The BBQ set up I decided on, since I don't have a rotating spit.
Final product:
It sliced really well:
The chefs test taco, to try before serving others:
Then dinner was served:
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Spinaker
The one I got is this one from Amazon.
GRILLVANA Stainless Steel Vertical Skewer for Tacos Al Pastor, Shawarma, Kebabs- BBQ Grilling Accessory w/ 2 removable spikes (8.5” and 12”)- Use on Charcoal Grills or Stove- Handles, No Drip Plate https://a.co/d/cVqJtph
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Inaugural cook on “lil orphan Ollie”. $2.99 beef wibs, free cooker, old repurposed shelving with some yard sale granite. PRICELESS! Bonesy would be proud.
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DaveD that is a very interesting question. Cincy IS five minutes from everywhere.
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These were labeled as pork ribeyes,
Kettle cook with the SNS, slow and sear, and the drip pan.
Plated it with a side of dukes and pickled jalapeños!
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I suppose that technically this could go in Leftovers, so I'm sorry if I am out of place... as always, 100% money back guarantee, full refund on request
Been meaning to try the Carroll Shelby chili mix, about which I have read many good reviews. So I busted out a 20oz/570g portion of leftover smoked beef belly from some weeks back, heated it with the sous vide to 150F/65C.
Here's how it looked on the day:
After the SV step I pulled the belly layers apart and got rid of all the macro fat (up in the corner). Then I chunked up the meat to go into the chili.
The only can of tomato sauce I had on hand was three times larger than I needed, so I used a small can of tomato paste, mixed with water to the right consistency, and then hit with some sugar, salt, garlic powder, onion powder, and black pepper.
Put the meat, tomato sauce, water in equal volume to the tomato sauce, and a can of diced tomatoes, then stirred in the Shelby spice mix and half the packet of cayenne pepper they include if you want to "fix it hot". (That turned out to be just right for my taste.) Simmer for half an hour or so, then stir in a can of Bush's Best (low-sodium) red kidney beans and finish with another 5-10 of simmer. Yes, I am firmly in the beans-in-chili camp.
In the bowl prior to being jazzed up:
Aaaaaaaand scene.
My preferred delivery vector: piled on a Tostito Scoop.
This was incredibly good! I would never have believed it was from a mix. If I'd ordered this from some legit restaurant I would not have batted an eye. The smokiness and richness of the beef belly combined with the Shelby spice mix made for a superb flavor experience. The box instructions are to season 2lb/0.9kg ground beef, so it's probably about right to have that much less meat when it's so robust. In any case, just outstanding.Comment
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Did a skirt steak on the griddle marinaded about 6 hours. Made air fried crab cakes and drizzled a spicy mayo mix I put together. All in all I'm a happy camper.
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A note on the spicy mayo. This is the 1st time I made this and I regret that at 71. It has so many applications. Tonight I had roasted chicken broken up on a roll. I painted the roll with it. Placed in a CI pan next to the chicken. Then I constructed the sandwich. Drizzled more on the chicken. I'm sorry I didn't think of taking pictures. It was delicious. I see it in an omelet real soon. It's 1/4 cup mayo, tablespoon sriracha, a couple of squirts of lemon juice.
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