…Man. White people.
…Man. White people.
Although we’d need a gravy separator. Which is something that my wife has been apparently contemplating picking up for some time, so that’s not really an obstacle. Truthfully, gravy has been one of those things where my culinary kung fu has been weak: my parents could make pretty much everything except gravy. Eventually we gave up and went with store brands.
So this is of interest.
Radical new gravy algorithm may prove key to life itself, scientists say: https://t.co/wX9B99emwk
— Kenneth Hite (@kennethhite) April 9, 2017
They came out pretty well. Spicy, though; I took advice from comments and upped the spicing a bit. Oddly, my wife minded the spices more than I did, which is weird. Then again, I took the precaution of eating this stuff along with a beer, which is of course what one drinks when eating carnitas.
I also took a nap after putting this stuff together, so I can say authoritatively that they taste just fine cold. (more…)
We were brainstorming what to do with the pork tenderloin tomorrow; and my wife stopped, and said “carnitas.” Which is, of course, brilliant. Now I’m debating whether to adapt this recipe. It promises crispy and slow-cooked, admittedly by working at it a little, but my wife is dubious about the process. Then again, my wife isn’t the one cooking this.
PS: I’m also to pickle a red onion tomorrow in the fashionable style.
I looked at all the suggestions, recipes, disputes, heresies, prophecies, formalities, familiarities, dissents, allegations, collaborations, corroborations, correspondences, lunacies, revelations, explanations, and Just Plain Wrong arguments — and then I said ‘Let’s go GONZO’ and just started cooking this stuff up. Somebody had to have made the first pork and bean mixture, after all. I can cook. I understand the principles of cooking. I have to learn to trust my abilities.
…Fortunately, it smells good, so things are probably going well.
I repeat: Girl Scouts Cookies Cereal. I am astounded that nobody’s ever made stuff like this before. You’d think that it’d be a no-brainer, right?
Although you will not actually get miniature Samoas and Thin Mints in your bowl, probably because they won’t mix properly with milk. Well. You know what I mean.
I got the white beans, I got the salt pork, I got the onions, I got the brown sugar and/or molasses, and I’m pretty sure that I got the tomato paste. What I don’t got is a good recipe. My family was not a beans family. If we needed some, well, there were plenty of companies making them already. Shoot, I wouldn’t be doing it now except that we have a bunch of salt pork left over from dinner today and it’s got to go into something.
So, feel free to chime in. BBQ is always on the agenda, of course. But too-elaborate is probably not the best call, here.
Basically, you take a Yorkshire pudding, roll it flat, and then wrap the roast beef of Old England inside of it. Gravy on the side. …This is a cruel concept for anybody trying to watch his diet. Which I am unfortunately finding it more and more necessary to do, these days. Why could nobody have suggested that I learn to fry up a bread with meat fat when I was, say, 25? I had the metabolism for such things back then!
PS: I probably will try the meatless pudding, at that (using butter for the fat). It seems reasonably easy enough to make, and I have all the ingredients close to hand. Flour, milk, eggs and butter, essentially.
This got made Thursday night and the leftovers were just as good Friday night. I was pleased. So was my wife.
This is, frankly, kind of awesome. Also, kind of annoying. The odds that my local Scotsman’s is going to have a supply of this stuff to hand out is frankly nil.
For the first time ever, McDonald's is giving away bottles of its Big Mac special sauce: https://t.co/wKYGbfwzJY
— KDKA (@CBSPittsburgh) January 25, 2017
Background: I saw this recipe on Facebook for an ice cream pound cake, and said Hey! I could make that. So I did, based on what I remembered from the video. Because sometimes you have to live a little, people. …Also, I couldn’t remember at the time precisely where I saw it, or who made the video (I did, later).
Here’s the video, for contrast. The Pioneer Woman’s Ice Cream Layer Cake:
So. Let’s get dangerous*. (more…)
Between the steak nachos, and the lime-cilantro chicken thighs, and of course the porterhouse that I had for lunch, I am feeling sloooooooooow this evening. I regret nothing, of course. I also suspect that I’ll be eating a lot of salad for the next two days, because I’m not twenty five anymore, huh?
Oh, wait, crud, the pork chops need cooking by tomorrow or Thursday. I need to come up with a suitable way to cook those. Broiling is getting boring…