CCE
(Keyrock the unfrozen caveman lawyer; your world frightens & confuses me)
62
There was a farmer had a dog and bingo was his name-oh. My local grocer has pork loin half-price this week, so I need to get a few more small ones like this.
My rosemary plant is dying so I shook off a bunch of needles and pasted with garlic and salt. Tasty and super easy, served with the last of grocery bag salad and some small steamed/buttered taters.
Unfortunately as often happens, I didn’t think to get a pic last night - this is slices for a lunch sandwich today.
Edit - I also made this yesterday/last night and stuck the whole pot in the fridge after it cooled to RT, recalling a recent convo about stuff that is better the day after it’s made.
It’s one of the “Hambeens” brand 15 bean soup plus my own alterations (mostly having to do with making a smoked pork hock/smoked turkey broth to use in the soup). It’s got so much collagen (or is it gelatin?) that even at room temp, it’s as firm as Jell-O out of the fridge.
My 2nd daughter is the on-call engineer this weekend at her production facility so she can’t go visit friends and implored my wife to come up and visit until tomorrow, so I sent about 2 quarts of the soup up with my wife, for my daughters lunches next week. I actually add about 1 more quart of liquid (broth) than what’s called for in the Hambeens instructions but it turns out great. We haven’t eaten this as a meal but I did “test” it while portioning out my daughter’s serving and Damn! it’s tasty.
Some folks remarked that it was like pasta — a light bechamel, the Amul component wasn’t overwhelming, and the squid had been cooked till tender.
Wouldn’t be hard to reverse-engineer — cook the squid in a light white sauce till tender, and finish with a little Amul. If you want a bit of heat, a little green chilli would work well (there may have been some, and possibly ginger or garlic, but some of the other apps had heavier spicing so I couldn’t detect them).
Thanks! I was wondering with “shack cheese” in the title if they were trying for something like a Shake Shack cheese sauce, but a lightly cheesy bechamel makes more sense.
I used to cook in and judge bbq competitions. I gave my smokers to friends when we moved to nyc and embarked on a journey to cook ribs in our gas oven. After a year of kitchen experiments I’ve made progress on appearance and texture but the real challenge is imparting a smoky taste and honestly, I’m next to nowhere on that front.
Last night’s were fresh fish, I think, not dried and rehydrated. But they told us that they normally make them with mackerel, so it would seem any fish goes?
But also I am remembering that my last few posts to you were “take it easy!” and now I’m like “MAKE CROQUETAS!” — so, maybe no
Visited our local Lebanese bakery today, brought home hummus, baba ganoush, houm and their bean salad. So we pan seared some boneless/skinless thighs with peppers and onions & a few spices , warmed up a few Angel pita breads and poured the wine. Very tasty dinner and (mostly) good for us too.
Errands.
Haircut.
Wegmans.
Scallops.
Pan-seared.
Lemon-shallot-white wine sauce.
Leftover rice pilaf.
Steamed asparagus.
Christmas gift wine from my sister and BIL
NO, I’m not the middle sister, I’m the eldest.
But she bought it for the label.
I’ve trained her well.
I’ve become partial to those fluffy pitas over the other kinds, but they’re not very widely available near me. The pocketless ones are easy to find, as are regular and thin. Small and fluffy, not so much.
I made flat bread pizza. Stonefire crust, pizza sauce, pizza blend cheese, onion, leek, garlic, artichoke hearts and baby bells that I had lightly caramelized, chorizo. Manchego and cilantro to finish. Salad, lettuce, tomato, cuke, red onion, oo&v dressing. I had an Americano and sangria.
Dinner tonight was Nobu’s Miso Black Cod, marinated in Saikyo Miso for 4 days. (This was the other reason I went to WF last weekend; I marinated 4 fillets and froze the other 3 two days ago.)
Found sautéed king oyster mushrooms in the freezer (woot!), made fresh rice, and rounded it all out with leftover sautéed spinach. Extra miso sauce on the fish and the mushrooms.
When I make this with black cod every few times, it reminds me how much good it is (but sadly not available to me whenever I please). Buttery and deeply flavored by the marinade. Meanwhile, I’ve given up on my broiler giving me any color
Moderation in all things, including moderation!
