Cultures all over the world have some version of the savory meat pie. From down under is the Australian Meat Pie.
No, not another meatloaf, Guiso, that’s what. Hamburger soup? I found out that Guiso actually means stew.
“Loving bacon is like shoving a middle finger in the face of all that is healthy and holy while an unfiltered cigarette smolders between your lips.”
Today I received my 9 inch Aus-Ion 9 inch Deep Skillet with Satin Finish. It was made in Australia and is a 3mm thick iron pan similar to the carbon steel cookware produced in France.
Needing something to fill my stomach today, I loaded up my fairly new Instant Pot with the pork necks, onion, garlic, and water.
If it Can’t take the Heat, Do Not Put It in the Oven. Polypropylene is really not meant for a hot oven. Take my word for it, just don’t.
The spot for me is a deep golden brown that if left a minute two or longer becomes actually burned. Topped with sesame seeds, course salt, and fresh cracked black pepper. I am addicted.
One of the good things about making one personal size pizza at a time is that there is no more to gorge on. On the other hand, making one personal pizza at a time means there is no next piece even if it tastes great.
My job was to stand outside on the patio where I would wash and soak the corn husks in hot water.
This sauce is very simple with only garlic, salt, lemon juice, and water. It is called Toum, a traditional Lebanese sauce that presents similar to a strong garlic mayonnaise.
I have never baked fresh bread just to get stale or make croutons but today I did just that to make Strata
Although machines and other devices do make our time in the kitchen easier plus faster to the plate, the joys of doing things by hand are tangible but subtle.
I also had some leftover macerated apples and blanched sweet potatoes from the galette. The custard base with raw eggs needed to be cooked so everyone in the pot was the idea.
I had some Granny Smith apples bought specifically for pie use and a sweet potato in the drawer so my mind was made up.
It is the Sunday after Thanksgiving and there is pumpkin pie to be made, or at least set up to make in the morning.
Thanksgiving was looming and there on a table was a beautiful 5.5 lb organic, heritage breed, spoon fed, politically correct kabocha squash. One could practically hear Tibetan Bells.
When I saw a package of thinly sliced top sirloin for almost half off, it practically jumped into my cart. Immediately I thought chicken fried steak.
I grew up in a Jewish American home and was aware of knishes. Actually I was aware that my parents and brother ate them. I however hated onions and whatever they were added to.
Since I just made some bacon jam, deviled eggs are on the way even though a picnic is out of order in the continuing Covid era.
I ordered #8-Platillo Salvadoreno, Dos huevos, plantanos, frijoles, crema o queso or 2 eggs, fried plantains, rice and beans with sour cream.
Fesenjan is a feast dish that is traditionally eaten during the Persian holiday Shab-e Yalda, to celebrate the winter solstice and is a pre-Islamic celebration.
I have been baking a lot of sourdough bread these last several months and there are more than a few posts featuring this and there are terms and references unexplained.
Adobo is considered by many to be the National Dish of the Philippines. It is a simple preparation of meat, vinegar, soy sauce, and garlic but seemingly each family manages to use these ingredients in slightly different ways.
Yesterday’s lunch of Chicken, fideo, and mushrooms with Biber Salçasi was more than I could eat so I stored the remainder in the fridge.
Biber Salcasi, literally means pepper paste. This Turkish condiment is made from the sun dried paste of red chili peppers or sweet long peppers and salt.
Next thought is hot and sour cabbage. I have onions, garlic, and chile flake of course plus vinegar in abundance. A plan is coming together.
Salsa can be either mild or spicy but the stuff in the jar is not nearly as good as what I can make at home. It is also cheaper. Damn, I threw away that last grocery receipt so you will have to trust me.
My mother did not make smothered pork chops. She was Southern but pork chops were rarely on the menu, perhaps never come to think about it.
I purchased a few of the often maligned pieces of tasty meat and will cook them in green chile. Another episode of Ugly Food follows.
So, I have about a pint of whole milk in the fridge that is ready to go over or sour. …he had made ricotta out of almost sour milk and I decided to give it a try.
I have been conducting experiments with my starter Isabel. Discard that was left on top of the fridge for 36 hours made very good focaccia.
I do not love ground turkey. It is mostly too lean for my taste. Today, it was on sale, in a smaller package, cooks fairly quick, and I could work with it.
Today’s selection are Peruano beans. They are a light buff or yellow pole bean usually from Mexico although they were originally cultivated in Peru.
It is Saturday at 10a.m. and as usual something has to be done to sate the morning hunger pangs. As usual there is focaccia and the Duxelle made the other day.
It has currently been 12 days since my last shop and protein is getting thin. I do however have a few hot Italian sausages in the freezer for just such a situation.
Pickles are a great way to add an acidic bite to any meal. The tartness helps cut through the taste of richer foods. Many vegetables are good candidates and Jicama is one of my favorites.
I always have cabbage in the house. It seems to be my most commonly eaten vegetable. I eat it raw, pickled, and cooked in various ways but today it is cole slaw.
Today in an unusual move, I decided to have a typical breakfast item at breakfast.
I eat ugly food, I do, most days at least twice a day.
Once again, after creating content for this here blog, I found myself in sore need of a nutrition break. As usual, I went foraging in the cold box for answers.
My mother made grits at least 2 or 3 times a week during my childhood. It was usually for breakfast but we had it for dinner with fried Catfish as well.
When I started my sourdough journey I went to my pantry and looked at the glass jars that were available.
It’s Saturday morning about 10a.m. although the day means little during Covid. It is time to eat something which is how this generally starts. I have some rice from yesterday’s… [Continue Reading]
I had a friend who loved all things Greece. She had this dish first on a Mediterranean shore and is dish she cooked fairly often.
Sourdough discard is something I do not worry about very much. There is waste and I do try to minimize it as I can. Perhaps some day I can have… [Continue Reading]
It is time for another go at Baba Ganoush with Chinese Eggplant. Once again, the serving size is one, but since I am one, it will likely work out.
One of the issues I have with the blog, is that It is not the first thing on my mind when hunger raises its ugly head. Case in point: It… [Continue Reading]
A number of times in the past I have made pancakes but one day’s discard has not been enough. Specifically, if I want to add an egg, I get a very eggy disc of fried dough.
I have been using this recipe for years and it is time for the sourdough experiment. Convert to baker’smath, and sourdough leaven.
My plan was to make some cheese stuffed focaccia to illustrate a previously written piece so I could have images to post. That is not what happened.
Someone at work has asked me to teach her to cook and I am forced to consider both what and why I cook what I do.
She had never tasted pumpkin pie in more than half a century in this world. I felt compelled to correct that situation.
So, this is what we’ve got to work with. 125 grams of puffy sourdough quite risen in the fridge for the last 40 hours or so. It has more than doubled in the ancient cold box so it looks like it needs a bake. Isabel lets me know.
My camera of long association dumped me. She has been a good companion for years. R.I.P.
The sourdough discard issue is a non issue. I can easily afford to bake the bread I like. So can you.
Breakfast sandwich if you are proper. I had been on the phone with an close friend on the other coast for over an hour. When she called, breakfast was prepped… [Continue Reading]
Bad enough that flour was almost impossible to buy for a time, when my 16 oz bag of S.A.F. Red label was close to it’s end I either had to wait for resupply or go the sourdough route.
Just bread and soup, but good bread and good soup.