What Kind Of Meals Are You Guys Making Now?

[Muse]

fresh oregano which tastes nothing like the dried stuff, and lemons from their garden.

I discovered Mexican oregano a few years ago. A little goes a loooooong way. The 0.59oz bottle I bought then has kept wonderfully sitting on a shelf above my stove. A few flakes impart an amazing flavor-jolt to Mexican food. It's in a different family from European oregano. I have only a couple teaspoons left and have an order saved in my Watchlist at ebay, but those two teaspoons is apt to last me 6 months! A quarter teaspoon is plenty to season a pound or two of refried beans + whatever.

 

[sdifox]

That looks like something I could mimic at home. I have everything but the mirin (had never heard of it). Balsamic vinegar might be a decent substitute for that. I have pork steaks in the freezer.

Err no, the flavour profile is too different. Mirin should be easy to comeby in Cali

 

[A///]

I discovered Mexican oregano a few years ago. A little goes a loooooong way. The 0.59oz bottle I bought then has kept wonderfully sitting on a shelf above my stove. A few flakes impart an amazing flavor-jolt to Mexican food. It's in a different family from European oregano. I have only a couple teaspoons left and have an order saved in my Watchlist at ebay, but those two teaspoons is apt to last me 6 months! A quarter teaspoon is plenty to season a pound or two of refried beans + whatever.

I buy the Mexican stuff in a small bag for a few bucks. As you said a little goes a long way.

for oreganos the only ones I know of are mexican, italian, greek and sicillian oreganos. the last of which is very different from italian and much hard to find and expensive for a dried herb.

 

[Muse]

Err no, the flavour profile is too different. Mirin should be easy to comeby in Cali

I'm sure it must be at my local indy supermarket. It's owned, I think, by Japanese and it caters to about as diverse a community culturally as you can imagine. It, Costco and Trader Joe's and the occasional online purchase is where I get 97+% of my edibles.

 

[Muse]

Bought Season Brand Wild-Caught canned sardines at Costco this last month, a customer I talked to told me emphatically "they are the best!"

Some years ago I saved this sage info in my data:

From Oscar Levant's "Memoirs of an Amnesiac," page 220:

"When Rubinstein (Artur) appeared on Information Please, his specialty was answering questions on the royal houses of Europe. But no matter what gustatory delights are presented to him in great homes or famous restaurants, he savors a can of sardines best."

😉

It continues:

"During the 40's, Rubenstein had to struggle to overcome the blazing reputation of Vladimir Horowitz. He once confided to me that the Horowitz phenomenon had almost made him discontinue playing the piano. I only tell this because, with his determination and ability, he finally managed to surpass Horowitz. It was a great triumph."

 

[Muse]

Shogayaki served with rice and fishball soup

Ginger Pork (Shogayaki) (Video) 豚の生姜焼き

With tender and thinly sliced pork loin in a sweet ginger sauce, Japanese Ginger Pork (Shogayaki) is an easy and quick weeknight dish!

www.justonecookbook.com

"Each family makes their ginger pork slightly different so you’ll find some variations. Some cook it without onion, some make it without any sweetener (no mirin or sugar), some may include garlic, and some may use different cuts of the pork."

When I want some interesting sweetness for something I'm concocting, I sometimes add some of my homemade plum preserves, made from my two very different plum trees. The combination is dynamite. I will shop mirin, too. I will work on shogayaki. I've been experimenting with my pork steaks. Have been serving it with a side dish, cutting up the pork and have a side of dollops of brown mustard and my two-plum jam, which adds tang and sweetness. Ginger and onion seems beneficial. I make teriyaki sauce, always have on hand in the fridge. I find that fresh ginger keeps very well frozen! Shave some into whatever...

 

[sdifox]

"Each family makes their ginger pork slightly different so you’ll find some variations. Some cook it without onion, some make it without any sweetener (no mirin or sugar), some may include garlic, and some may use different cuts of the pork."

When I want some interesting sweetness for something I'm concocting, I sometimes add some of my homemade plum preserves, made from my two very different plum trees. The combination is dynamite. I will shop mirin, too.

Ginger pork without the unique sweetness of mirin is not worth cooking

 

[Muse]

Ginger pork without the unique sweetness of mirin is not worth cooking

I figure.

 

[A///]

I made a spicy parsnip soup with cheesy sausagey bacon big limas baked off with a crust. the intention was to go meatless but the butcher was running a special on the holy trinity of fatty meats.

 

[Iron Woode]

I made roast peameal bacon and veggies. A very Canadian dish.

Absolutely wonderful. The peameal bacon chubbs were on sale at 1/2 price per pound here. So I bought a bunch and froze all but 2.

Before:



After cooking @ 350 for 90 mins:

 

[sdifox]

Taiwanese Spicy beef stew is in the IP, later will make noodles to go with it.


Example, not what I made xd

Taiwanese Beef Noodle Soup: In an Instant Pot Or on the Stove

Taiwanese Beef Noodle Soup is a perfect orchestration of tender beef, a rich and slightly spicy broth, fresh noodles, a little bok choy, and that absolutely necessary fistful of Chinese pickled mustard greens and fresh scallions and cilantro. Here's how to make it in an instant pot pressure...

thewoksoflife.com

 

[bbhaag]

Made some gyros tonight. It turned out awesome.

 

[Iron Woode]

I will be making a pork loin roast in my crockpot on Monday. I use Better Than Bouillon Roasted Garlic Base for the liquid. Simply awesome.

 

[BurnItDwn]

I will be making a pork loin roast in my crockpot on Monday. I use Better Than Bouillon Roasted Garlic Base for the liquid. Simply awesome.

That garlic base sounds epic.

 

[Iron Woode]

That garlic base sounds epic.

It is pretty epic stuff and so many flavours.

Our Products - Better Than Bouillon

Better Than Bouillon Flavors There’s more than one way to make food better. Better Than Bouillon bases are available in a wide variety of flavors made with only premium ingredients. They’re a great-tasting, high-quality way to get creative with your cooking and enhance everything from soups to...

www.betterthanbouillon.com

 

[Iron Woode]

the roast turned out great. 9 hours on low and the veggies (carrots, potatoes and onions) were tender but not mushy. The roast is super tender and is close to falling apart.

This so tasty and filling.

what remains of the roast and a some veggies:



here is a pic of the broth after cooking for 9 hours. so delicious:

 

[Iron Woode]

Today I made cabbage roll casserole. It turned out great!

😀

the filling:



ready to cook:



ready to eat:

 

[sdifox]

Going to sous vide (then oven broil finish) a 4kg prime rib for thanksgiving.

 

[bbhaag]

Been awhile since I posted a meal but my wife made sushi tonight. She only does this a couple of times a year and every time it turns out amazing.

Anyway, from left to right. Sesame encrusted seared tuna, crabs roll, salmon/crab roll drizzled with homemade yum yum sauce and green onion, another salmon roll, and finally a spicy tuna roll.

 

[Captante]

And even the Japanese soda too! 😛

My daughters used to go nuts for that stuff. (I think it was the marble "pop" lol) Both are big sushi fans! 🙂

 

[bbhaag]

And even the Japanese soda too! 😛

My daughters used to go nuts for that stuff. (I think it was the marble "pop" lol) Both are big sushi fans! 🙂

Haha yeah the Ramune is always a nice treat no matter what age.🙂 We went to our local Asian grocer today and I have to pick some up every time we go. My wife needed some supplies to make the sushi so it gave me an excuse.

Here are some of the other goodies I picked up to.

 

[Fritzo]

I made a sweet potato farro salad last week and it was absolutely outstanding. I'll post the recipe if anyone is interested:

 

[hzl eyed grl]

Today I made cabbage roll casserole. It turned out great!

😀

the filling:

View attachment 86634

ready to cook:

View attachment 86635

ready to eat:

What all is in the stuffing? That might be something my fiance and I just might like.

 

[sdifox]

Galbitang (Beef Short Rib Soup)

Galbitang is a Korean soup made with beef short ribs. It’s a hearty, nourishing soup with a delicately clean taste. It's fairly easy to make.

www.koreanbapsang.com

Galbitang is in the IP, will serve with rice and sugar pickled daikon radish.

 

[Iron Woode]

What all is in the stuffing? That might be something my fiance and I just might like.

I used ground turkey because it is cheaper than ground beef, onion, garlic, a large can of whole tomatoes, rice, fresh dill and spices like seasoned salt, pepper, paprika, Italian seasoning and garlic powder.

I cooked the meat with onions/garlic and some dill. I cooked the rice at the same time. I then added the canned tomatoes to the meat mixture and mixed all of that together.

I then cut up the cabbage and made layers of cabbage and filling with extra dill weed. I layered it until my casserole dish was filled. Baked it at 350F for about an hour and 15 mins or so. I let it sit on top of the stove for 20 mins or so to cool down a bit.

You could always substitute the canned tomatoes for a can of tomato sauce or even pasta sauce.

I hope this helps. 🙂