So I simplified this a bit, as I couldn’t exactly create the salad that was called for as the leaves on the celery were chopped off. I also added the chile-garlic oil directly to the soup and the lemon as well. I did add the dollop of greek yogurt. It wasn’t to spicy, even though I didn’t de-rib the jalapeño that replaced the red Fresno chile. That being said, it came together pretty easily and tasted pretty good. It was certainly a filling vegetarian option to warm up on a winter day.
This was the last loaf that I had from my brother’s micro bakery. It was in the freezer for over a year. I let it slowly come up to room temperature and then used it to make little grilled cheese. I used red Rosa salami, alp blossom and some local pickles (on mine). It was a quite good sandwich, and while the bread may have been in the freezer to long, it was still very good. I may have ate the rest of the loaf over the next day or so with butter after it was toasted.
* so the instructions on here are a bit confusing. Where you read the ingredient list and combine the two, you’ll probably be fine, but referring to cheese when you have multiple types as just cheese can be misleading.
“Process cauliflower with cheese, oil, mustard, and nutmeg”
Vs
“top with breadcrumbs and cheese”
There may not have been enough sauce, because I wanted to finish off the box (what does one do with a quarter pound of whole wheat pasta?). The taste was ok. Maybe more spices or heat or something. But as a mom way of sneaking vegetables into a dinner, not to bad. I’ll have to think about this a bit.
Ethan was at the cheese shop on Tuesday. This worked out well because it allowed me to allow the pork chop to thaw in the fridge over a few days. I still got the other chops and will use them later.
So as a side bar, if I allow more time, do I actually need to thaw meat before I put start the sous vide?
…Perhaps not?
So I got this about 10 degrees lower then the desired.
I heated butter in a pan, on relatively high heat and finished for about 90 seconds a side. It got a nice crust while remaining lightly pink on the inside. I was very happy with the way that it turned out.
What’s next? Steak? I only wish I got a better picture of the crust. I served it with mashed potatoes (butter, sour cream, salt and pepper). Is this better cause it’s harder to mess up? or because of the consistency of the production. Part of me is still thinking about getting an actual vacuum sealer. But more playing before investing more money.
I prepped this on Thursday night because I wanted to not disrupt my morning to much on Friday. I put the meat and the onion mix in the crock pot, then added the tomato sauce and mixed it around and left it for 10 hours of simmering.
We had this as a topper to taco salad, it’s pretty tasty, especially for the effort put into it. I kind of prefer the other one thought, to some extent.
Pork Bugers
Good as always.
