Butter and Bread and Sandwiches Oh My! (II)

Ty guys it is yummy add said at first it was 99 cents per pound but it was 149 but still worth it if you ask me . Like 11 bucks per bird hect you can pay that for two meals at McDonald's . . It's all sliced up and in fridge . Saved carcas for soup I never waste food
 
Rode a long way today to pick up pork but at a real grocery store they cut meat daily . Got it for 139 per pound that's a great deal around here . I must now get freezer bags and cut it in smaller pieces
 
I'm not going to lie. Cooking for one, is not satisfying. I do need to get back into it, though, because my diet is not too good.

I've always found investigating a new recipe to be interesting. Different food items put together in a new way, it's often surprising how good it can taste. Over the years, I've found that whenever I'm cooking it's usually for several servings (4-6, generally). Often, I bring a portion to a friend or neighbor. Of course, they get to be a guinea pig on the new recipe, but I try to wait until I've refined it at least a bit.

I do the same with spice blends. My pantry's got a variety of corns, seeds and whatnot, for various spices. Very few ground powders. And I grind them fresh, in whichever combination I want to create.

  • Cumin (seeds)
  • Coriander (seeds)
  • Fennel (seeds)
  • Cardamom (seeds)
  • Mustard (seeds)
  • Dill (seeds)
  • Black Pepper (corns)
  • Szechuan Pepper (corns)
  • Red Pepper flakes
  • Fenugreek (methi) leaves
  • Sumac
  • Ginger powder
  • Turmeric powder
  • Tamarind powder
  • Paprika powder
  • Oregano (leaves, ideally fresh)
  • Marjoram (leaves, ideally fresh)
  • Rosemary (leaves, ideally fresh)
  • Thyme (leaves, ideally fresh)
  • Sage (leaves, ideally fresh)
  • Basil (leaves, ideally fresh)

Amazing, what those ingredients can create. A little of this, a bit more of that ... et voila!, a new taste.

Of course, it doesn't always work out. There was that Szechuan Garlic Eggplant dish I did, awhile ago. The recipe was a first-timer and, um, there was far too much garlic in the thing. Smoked out the place. You think over-active tear ducts are a "thing" with onions? This blew it all away. Good-tasting dish, but darned if cooking it wasn't almost the end of me. Word to the wise: try out a dish at least a couple of times prior to unveiling it for family.
 
@pnwoutdoors I have almost all of your spices, but they are almost all jarred. I grow my basil, and buy fresh dill, which I freeze what I don't need at the moment.
I have resorted to often using Grill Mates, which typically have a list of 6 or more seasonings that work well together.
I once used powdered ginger, and it was good. The next time, I used it, I slipped and said OOOPS!!! lol it was better!

Besides your seasonings, I sometimes use Port, Marsala, or Pino Grigio wine.

This afternoon, I had Salmon over some kind of cold noodle salad.
The Salmon was terrific! The teriyaki glaze was also delicious. I think I would have liked it more over something else. Something like a warm sesame noodle with sesame/peanut butter sauce.

1728773869650.png
 
I have almost all of your spices, but they are almost all jarred. I grow my basil, and buy fresh dill, which I freeze what I don't need at the moment. Besides your seasonings, I sometimes use Port, Marsala, or Pino Grigio wine.

I do have the occasional batch of garam masala spice blend. And I do occasionally use a good Port wine when cooking. Perhaps a waste of a good Port, but it's only a splash or two and it does make a difference.

At my local Indian/Pakistani grocery, they've got most every spice known to mankind, in either corn/seed form. The small jarred stuff (ie, McCormick's) is so expensive done that way; my preference is for the larger bulk bags of spices. So it's simple enough to buy small- to mid-sized bags of those, then grind up just the right amount of each to make a given blend. The remainder, and the blend itself, gets placed into air-tight jars. Even up to 1yr unopened, those bags of spices are still great when ground up freshly from the bag. Occasionally I "bloom" some of them (the pepper corns particularly), but usually not. The trick is to only grind up what I imagine I'll be needing in the next few weeks. Done that way, it's amazing how pungent and flavorful the "right" spices can be.
 
Last edited:
Of course, it doesn't always work out. There was that Szechuan Garlic Eggplant dish I did, awhile ago. The recipe was a first-timer and, um, there was far too much garlic in the thing. Smoked out the place. You think over-active tear ducts are a "thing" with onions? This blew it all away. Good-tasting dish, but darned if cooking it wasn't almost the end of me. Word to the wise: try out a dish at least a couple of times prior to unveiling it for family.

Yeah, @Poppy , you laugh about that garlic dish. So did we all, back then. But family still brings it up as a shining example of what not to do. It's a heck of a dish, that recipe, but as all the pagan gods will witness it's far better with half the amount of garlic, that's for sure and for certain.

For the original copy of that recipe, I should put it in the photograph album with the caption: "No animals were harmed during the making of this dish, but it was almost the death of the cook." Ah, well. Perhaps next time. :clap:
 
French toast sandwich used one of them breakfast sandwich makers btw there awesome. I used a old can to cut bread in perfect size and shape
 

Attachments

  • IMG_20241029_024154609_HDR_AE.jpg
    IMG_20241029_024154609_HDR_AE.jpg
    549 KB · Views: 13
Tonight I was a gentleman.
I went to a local chinese restaurant for take out Chicken lo mein.
When I went to pay, I asked, "Apple pay?" The young lady behind the counter said, "Oh sure, absolutely." "Oh... you're funny. Most.... ehr a ... I don't mean..er a "
I could have pressed her into further embarrassment, but of course I didn't.
I laughed and said with a smile, "Yeah, I know, most OLD people don't use Apple Pay."

Certainly I have, multiple times, engaged my mouth before putting my brain in gear.
I am happy that I was able to easily minimize her faux pas.
 
Omg I love chinease food but u dint share shame on you haha omg back when I had money I'd order egg foo yo7ng and fried rice like 2 order of both lol id eat both and all orders . For a while I almost got up to 160 pounds mostly egg foo young lol
 
Top