Monthly Archives: August 2014

Onions on top of burgers while cooking

The idea is from Ideas in Food, and I must say, I think it’s an awesome idea.  I’m going to have to try it.  Here is the original post which has pictures.

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Recipe Shorthand

Occasionally, I will post recipes for what I cook, but to be honest, that’s not how I cook.  This post will contain shorthand that will allow me to quickly describe what I did, without having to write up a full recipe.  All numbers are WAGs and should not be taken too seriously.

Recipe #1: FDOO, saute.  Steam fresh spinach.  Mushrooms!  Sear pork tenderloin.  +Garlic.  Add 1/2 cup WW, combine everything but spinach.  BTB/RTS, braise to 150F internal.  Remove meat, reduce by 1/3, add 1 tbsp dijon mustard.  Slice meat, spoon sauce over meat, serve with spinach.

Recipe #2 (Sous Chef): Prepare al dente wheat penne pasta.  Slice and brown BSCB.  Chop asparagus into 1 inch segments.  Pour half jar alfredo sauce in pan, CEE pasta.  Simmer 8 minutes.  Add drained, diced canned tomatoes.  Serve over pasta; garnish with fresh basil chiffonade.

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One quirky trick to take the FAT out of your COOKING

Hey, if other people can use SEO strategies to drive traffic, I can too.

Have you ever wanted to make a stew-like dish, but have less fat in it?  Like low-fat Lamb Vindaloo? Fat is 9 calories per gram, carbs and protein are only four.  And what if it could taste better, too??  NOW YOU CAN!!!!!

In fact, the reason I use this trick is not because of the fat, but because of the taste.  Fat coats your tongue, and makes it harder to taste the water-soluble flavor molecules.  I know there’s no such thing as flavor molecules, but stick with me here.  It actually works.

If you take the fat out of the sauce, the flavors actually become brighter and more intense.  I kid you not.  In fact, you can amp them up even more by adjusting the salt, acid, bitter, and sugar content.  Taste the sauce, and add what’s missing.  Bland?  Add salt.  To sour?  Add sugar.  Too sweet?  Add sour.  Too bitter? You suck as a cook.  To much salt?  Throw it out.  Seriously.  You can’t fix too salty, or too bitter, or burnt.  Don’t do those things.

Continue reading One quirky trick to take the FAT out of your COOKING

Last Night’s Cooking Adventure

 

I already posted a picture of the Lamb Vindaloo, so here is the Spanish Chicken:20140802_195401

First, let me get some references out of the way.

The groceries for both dishes are here: https://diceoneonion.wordpress.com/2014/08/02/saturday-groceries-and-lunch/

The Lamb Vindaloo is here: https://diceoneonion.wordpress.com/2014/08/03/im-eating-lamb-vindaloo-and-youre-not/

And the Spanish Chicken is a modified version of this recipe: http://overthebillows.wordpress.com/2014/07/31/spanish-chicken/

Continue reading Last Night’s Cooking Adventure

I’m eating Lamb Vindaloo, and you’re not

I don’t have time to go into details, but it’s awesome.20140803_121240

Please, don’t be too depressed about the fact that someone, somewhere, is eating better Indian food than you are. One of my coworkers keeps trying to convince me that on the opposite side of the planet, there is an entire subcontinent that contains almost 20% of the world’s population, and they make better Indian food than I do.  I remain unconvinced.  But given the numbers, I suppose it’s possible.  Meanwhile, I’m just happy that I’m enjoying my lunch.  Because it’s better than yours 😛