Bookstore Restore

broderic on August 1, 2020

It’s been a while since I visited the bookstore. I was there today and bought a book! (Actually, I went last week but there’s really nothing to report from then.)

First, they changed the layout of the store. I walked in (last week) and the shelves were moved around so that I don’t know where the genres were any more. I walked about re-familiarizing myself with a place I’ve been to hundreds of times.

I went for a book on BBQ. We’ve got a smoker. I want to know the best secrets into making savory smoked foods, so I picked out a BBQ guru, Myron Mixon’s book, BBQ&A with Myron Mixon. Hopefully, I learn his secrets and start making some yummy BBQ.

We start some ribs in the morning!

I Did Buy Some Hot Sauce

broderic on July 24, 2020

Yes, I did. Bought ’em from that site on that “Link of the Day” earlier this month. And since I have no movies to review because there are no movies in theaters anymore, I guess I’ll go about and review a purchase made on the whims during the season of the rona.

Anyhow, I purchased the following:

I’ve only really tasted the first two on food. The third one I’ve tasted just to see how hot it was. The last one is still sealed. I guess that this “review” will cover the first two.

My favorite and the one I’ve used the most is the mustard. I’ve put this on my hot dogs — Polock Johnny’s sausage. It was great. Slightly hot on the tongue, but then the heat kicks in later. The Heatonist gave it 4 of 10 on the heat scale. I guess that’s correct, because I haven’t gone for the high end of the heat scale. It is hot, but flavorful.

The Humble House concoction was described on the site as sriracha-like. Yes, it does taste similar, but it doesn’t have the same heat on the tongue as the sriracha with the rooster on the bottle. The Heatonist gave it 3 of 10 on the heat scale. Yes, I agree as well. Maybe a 2.5? It’s not that hot. I also put this on the polish sausages thinking it would be like spicy tomato ketchup. I want to try this in a ramen. I guess I’ll buy some cup noodle to try it.

Adoboloco’s is heat on the tongue. I guess that’s to be expected of the ghost pepper. I’m not too sure what to put this one on. Perhaps some grilled chicken? Ooo! Fire up the barbie!

I’m looking forward to feasting with these hot sauces. I’m also wanting to buy more, but the fridge would be filled with them, and I need the space for other things. Why don’t you go buy some and let me know if these fit your palate? Or go buy some others to let me know if they’re worth it.

#stayspicy

Black Bean & Corn Salsa

broderic on July 12, 2020

I sort of made something decent today. As the title indicates, it was a black bean and corn salsa. I’m eating it with some tortilla chips. I’m sure this will taste better once the flavors meld together overnight. Yeah, I’m eating it right now it’s so good to me. Here’s how it came together.

About a 1/4 to 1/3 cup of dry black beans soaked overnight or like I did for the day about 8 hours. I soaked for 6, but did a quick soak where in you put it in a pot, bring it to a boil, then turn off the heat and let sit for an hour or so. After the beans where “soaked,” I dumped them into a pot and simmer for an hour. I added some salt, ground cumin, and ground coriander.

The other ingredients where a small can of corn kernels, one shallot diced, diced cilantro, and the juice of a lime. Throw all these into a bowl, add some salt and pepper to taste, mix well. Then add the black beans. Mix and check for seasoning.

Eat with tortillas. Enjoy.

Six Seasons Cookbook

broderic on February 7, 2020

I’m trying to eat more vegetables. You should try eating more vegetables. We all need to eat more vegetables. Give Joshua McFadden’s Six Seasons cookbook a read for some inspiring vege-tales.

I picked it up last week because I am looking to expand my horizons in vegetable eating. There were many cookbooks focusing on vegetables at my local book seller. This one though had the better pictures. Plus also his approach — dividing the year into six seasons to highlight the vegetables that ripen at that time — was inspiring. I doubt that I would follow his break down, but I’m sure to follow his recipes.

A Soup A Week

broderic on November 24, 2019

Cooked another soup this afternoon. It’s a continuation from the last few weeks: soup on a Sunday to take to work for the first few days of the week. Today’s soup is lentil and sausage soup.

I made use of the beef stock I made last month. And the andouille sausage I had socked away in the freezer from some chili I had made a while ago. Also, I always have some lentil beans in the cupboard because I sort of like lentils.

In a 3 1/2 quart pot, I brown the sausages in a bit of olive oil. I sprinkle them with a bit of cayenne for some extra spiciness. Took them out then threw in onions and carrots to cook in the nice fond. Seasoned with salt and pepper then when they were cooked (about 5 minutes) I added some garlic. I’ve learned to put the garlic in after doing the first set of vegetables.

In goes the lentils and the sausage. Maybe next time the sausage goes in after 30 minutes. Bring to a boil and then knock it down to a simmer. After 30 minutes of simmering I threw in some zucchini. Simmered again for another 20 minutes. Done.

It wasn’t bad. I think it may get better as it soaks overnight.

Beef Broth or Beef Stock?

broderic on November 10, 2019

I usually make chicken stock. This weekend I’m trying beef stock for the first time.

Chicken stock seems to be more versatile. I’ve used it in all my soups even if it is in a beef-like French onion soup. It’s just easier to make a chicken stock, because it isn’t as intimidating. Buy chicken. Boil with some vegetables. What more?

Beef? It’s like figuring out what cut of meat to get. Rump? Roast? Sirloin? I don’t know. Yet, I now find out that get bones. BONES!

That’s simple. Get a cut with bones. Short ribs. Marrow bones. Ox tail. Ribs? Sure.

So the stock I’m making… stock? Or is it broth? What’s the diff?

I think broth is just the meat. Stock is broth made with other ingredients such as vegetables. I may be wrong, but I think that’s how I would describe them.

First, I roasted the beef bones I had. It was marrow and short ribs. I heated the oven to 450. Placed the meat on sheet pan, oiled up, salt and pepper then let it roast for 20 minutes.

When done, I put them in a pot and filled it up with 8 cups of water or until the meat is under water. Now, I should’ve washed the bones off with water because the blood would make the broth cloudy. Which is what was happening here. The scum was there, but the broth was getting cloudy. Will this make it terrible?

I planned to let this broth go for 12 hours. After I would add some leeks to make this a stock. It smelled great as a broth, but once the leeks went in, it lost its smell. And there was still scum to skim.

I was done this morning. I’m using it for a soup. It was good, not as beefy as I expected. I’m only going to get better at this. Hopefully.

Culinary Cuts

broderic on November 7, 2019

It seems that I made a decent dinner tonight, a pasta dish, shells in tomato sauce with whatevers-in-my-fridge. The whatevers is a half a breast of roasted chicken and some spinach. I think I did it well tonight!

First, I did what they called a mise-en-scene. I cut a quarter onion, diced a few cloves of garlic, washed and drained a handful of spinach, and scored a small pint of cherry tomatoes. I got the pot of water boiling and then started in a non-stick skillet the onions and garlic.

I put in more than usual olive oil for the onions and garlic. Once they were cooking, I threw in the cherry tomatoes and a squeeze of tomato paste. The chicken went in to het it up. I covered it all up and cooked them at a medium heat setting, stirring occasionally.

Seasoning? The standard: salt and fresh cracked black pepper, crushed red pepper flakes and oregano. Salt it to taste. I thought I salted mine too much, but it turned out perfect. I guess its some of that cheese I grated into it later on.

When the shells were done, I drained them reserving some water to help along the sauce. I put the shells into the pan with the water and grated the cheese into the dish. Stirred and served.

Yumm-o!

I think I finally cracked that pasta dish. Most likely its the amount of oil I used. I also tried not to over cook or burn the onion or garlic which I was surprised that I didn’t.

If I get to repeat this recipe, then I’ll be happy.

“Come on, Lisa, you know how people feel about Yoko Ono.”

broderic on September 3, 2019

I bought a rack of ribs the other day during my weekly grocery shopping. I’ve never cooked ribs. I’ve eaten them, but never cooked. You see ribs seem to be best cooked in a smoker or on the grille. Yet, I’ve eaten them from the oven. My mom does it. My uncle does it. I guess I’ll have to do it.

I halved the rack last night. If I’m going to mess this up, I’ll at least have the other have to try. One half went into the freezer. The other I seasoned with salt, freshly ground black pepper, onion powder, and garlic powder. I placed this half into the fridge waiting for today to cook.

I then busily went about looking at youtube videos and DuckDuckGo search results for how to cook ribs in the oven. Most of the recipes were for barbecue style with a wet sauce. I wanted it dry. Most of the recipes had the rack cooking for 3 to 4 hours. I decided to try half that because it was half a rack. Most recipes cooked the ribs wrapped in aluminum foil. I left it open to the oven.

So how’d I do it? Here’s how…

Oven preheated to 350F. Pulled the half rack out of the fridge about 30 minutes before it went in. When it did, I let it cook for about an hour. Checked on it, put in under some aluminum foil, then left it in for another 25 minutes. Then I went about broiling it. Five minutes on one side at high — this is the side with the meat. Three minutes on low on the side with the bones. I took it out and covered it again with the aluminum foil for another 5 minutes. I think it was done. Cut it up and plated it.

It wasn’t bad, but it wasn’t as juicy and succulent. It was a bit dry, and the thicker parts were somewhat tough. The cartilage was tough to eat. I ate this half rack wishing it was better. I guess I know where to start making it better. First, read this blog post to see where I went wrong. Next, the half rack sitting in the freezer…