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.

Feb
05
2017
6

Witness the zenith of human civilization: Girl Scouts Cookies Cereal.

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?

img_20170205_1823158_rewind

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.

Feb
05
2017
6

Time to talk Pork and Beans.

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.

Jan
31
2017
3

So I have heard of this thing called the ‘British Burrito.’

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!

[pause]

Sorry.

Moe Lane

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.

Jan
28
2017
3

Uncle Moe’s Insanely Good Panko Cheddar Chicken. (Seriously.)

This got made Thursday night and the leftovers were just as good Friday night.  I was pleased. So was my wife.

Ingredients:

  • Two chicken breasts.
  • One bag shredded cheddar. I guess the one-pound bags?
  • Lemon juice.
  • Panko bread crumbs.
  • Butter.
  • Salt, pepper, and other spices to taste, but you need some chicken-friendly herbs in there. Thyme or sage or something.

(more…)

Jan
25
2017
4

McDonald’s giving away bottles of Big Mac Special Sauce.

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.

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