Jun
12
2017
4

So I have a can of diced tomatoes and mild chilies.

It’s going to get incorporated with this slow-roasted, shredded pork somehow, but I don’t know exactly in what fashion.  I don’t know if I want to just dump it in and let it heat up for the next hour or so, though.  Suggestions?

Moe Lane

PS: This pork’s ultimate destiny is to be put into soft taco shells and eaten in a vaguely Mexican fashion.  So there’s that.

[UPDATE: My wife has arrived, and has gently but inexorably scuppered my plans to dump in a can of black beans and the aforementioned tomatoes/chilies. To be fair, this is because apparently the pork tastes fine on its own. But there’s a lot of it, so we’re deferring this cookery problem for tomorrow, not abandoning it.]

Jun
04
2017
5

So the orange chicken wasn’t EXACTLY a disaster.

But it went weird.  I dredged the chicken in flour, dipped it in egg, then dipped it in panko (as per the recipe).  And once I had the chicken in the oil, the covering promptly fell off the chicken and – well, actually, it browned up amazingly well and I was able to salvage the situation by constant stirring to keep the breading from burning while the chicken itself fried up.  The whole thing ended up being tossed in the orange/sugar/chicken broth goop that I was making to coat the chicken, and it all tasted great when I put it over rice, but: the breading was still supposed to stay on the chicken.

What did I do wrong?  Did I not grind the chicken into the panko? I probably should have ground the chicken into the panko.

Jun
02
2017
--

‘Homemade Chinese Takeaway: Orange Chicken.’

This looks very promising. And I have pretty much everything that I need, except the orange and maybe some more grapeseed oil.  And, heh: ‘everything I need’ includes ‘a pot that you can fry things in that won’t shatter halfway through.’  My GOD, but that was a spectacular kitchen disaster. It’s a miracle my wife didn’t dive for the floor for the next six months, every time she saw me pick up a spatula.

May
17
2017
1

Throwing together a kind of inside-out chicken lasagna.

I saw a recipe, but couldn’t find it again.  But what the heck: I remembered that it has ricotta cheese, chicken, marinara sauce, and mozzarella cheese in it.  Oh, and an egg. The rest is all seasoning anyway.

So: (more…)

May
10
2017
1

OK, I admit it: got pleasantly surprised by SteelFire Kitchen & Bar.

I needed somewhere to eat dinner – babysitter tonight, thank goodness – and I assumed that SteelFire Kitchen & Bar would have a steak. Nope: it’s essentially an artisanal burger joint. Perhaps excessively so, in fact. But put me in overshoes and call me a duck if the bacon cheeseburger wasn’t remarkably good, despite it being made of this:

(more…)

Written by in: Cookery | Tags:
May
04
2017
19

And now, for a matter of some importance: tomato sauce seasonings.

I’m throwing together something from scratch (and a can of tomato paste), and I need some spice thoughts. Oregano/basil/a little sugar, sure, but: anything else?  Garlic, pepper, what?  I’m already tossing in some scallions and red peppers already.

The oil’s heating now for sauteing the scallions and peppers, so this is a matter of some urgency.

Written by in: Cookery | Tags:
Apr
24
2017
11

A cooking deboning bleg.

I deboned some chicken thighs for a stew that I was making today, and I left far too much meat on the bones. Is this the optimal method for doing it, or should I be trying to partially cook the chicken first? I mean, I understand why you’d want to debone like this if you’re trying to get the meat to look like it wasn’t shredded, but this was chicken and rice stew.  It was going to always end up being blobs of meat.

 

[UPDATE: To clarify, I care about efficient and fast, not aesthetics.]

Written by in: Cookery | Tags:
Apr
09
2017
4

Tweet of the Day, These Advanced Gravy Techniques Intrigue Me edition.

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.

Written by in: Cookery | Tags:
Feb
17
2017
2

Carnitas! Revisited.

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…)

Written by in: Cookery | Tags:
Feb
16
2017
7

Carnitas!

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.

Thoughts?

Moe Lane

PS: I’m also to pickle a red onion tomorrow in the fashionable style.

Written by in: Cookery | Tags:
Feb
07
2017
2

Out on the edge! Making pork and beans without a net!

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.

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