Journal

2023 - Week 4 Cooking Results

Irish Stew and Soda Bread

I should’ve started a bit earlier, but I was having trouble getting motivated to get up from my nap. Once I got going, I bounced back and forth between the soda bread and the stew, making adjustments to the stew, so I could use the oven for the bread.

Saturday morning I started by taking the meat off the leg of lamb, and prepping it, and then tossing the fat, bones, and etc into the stock pot to make a stock.

Little did I know the recipe accounted for this (putting bones from the lamb steaks in and braising it), but as it stand I’m happy with the way I made the stock.

The bread went in the oven, and the first braise went in on the stove, the bread came out, I added the potatoes and the pot went in the oven for another hour. Basted the bread with melted butter, let it rest.

The soup came out, I may have left some potatoes a bit larger then they should have been, so some of them were a bit under done, but for the most part, things came out really good. Dipping the bread in? Heaven, just heaven.

Pasta

Using some leftover pasta from the previous week, I was able to make a decent pasta mixture.

Hot Dogs

Good things, Pork.

Ham, Peas and Fontina Risotto (adjustments)

I used frozen peas, some not so finely diced ham (from my free ham), and added more of both. I’m almost out of my stash of stock, and so we’re getting to the point where I need to make a bulk run again. Overall, adjusted well, lots of leftovers, and good to eat.

White Chicken Chili

Normally I would remember to buy sour cream, and I thought I had a bit more left, but did not. I swapped out the cayenne with jalapeño powder, but other than that kept pretty close to the recipe. It was pretty good. I had it on the table when Shannon got home because she went in at her normal time but also had to close, cause one of her co-workers went home sick.

2023 - Week 3 Cooking Results

We had some snow this week, and it was dense and heavy. I am grateful for the work the city does and the speed at which they do it, but they did leave 1.5 to 1.75 feet of snow in front of my driveway and it was quite heavy. Enough so I pulled something in my back. I’m starting to not notice it (days later), but it is still there.

Spicy Mexican Shredded Pork Tostadas

This was the third and final use of the pork butt, made a lot easier by having the pork already cut into pieces, I made some adjustments, due to the herbs and spice on hand (jalapeño and ancho powder instead of chipotle). The cooking made for a longer, but easy cooking night for a Saturday. We ended up having small tacos instead of the tostadas, and it was pretty good. I suppose the tostadas would work well too, but I don’t particularly like frying things.

Slow-Cooker Pork Ragu

The previous week’s vindaloo, left me with quite a bit of pork butt left, so I picked a couple of recipes to do with it. I really liked this. I made my first trip to the Aldi’s that just opened near me, and one of the things I picked up was pancetta, which was about a dollar cheaper then across the street at the Hy-Vee. Could I have done all my shopping there? Only if I shopped first and planned after. There’s not enough ingredients for my taste. It is a smaller store I suppose, but I also picked up a bottle of wine for the ragu.

I prepped everything Tuesday night so I could dump everything in the slow cooker in the morning, and this morning, drive my wife to work (snow), go to my cardiologist. The night before, I didn’t want to drink any of the wine, just in case I had a blood test, so I did the tasting method and spit afterwards. I didn’t end up having any labs, though I did get an EKG (Fine for another year).

I got everything int the slow cooker, and started my day. When I got back from the doctors, the house was already smelling pretty good. As the day wore on, it was rightfully unfair as I had to sit here and smell the pork and tomatoes meld together.

It was quite good. I probably should’ve skipped the added diced prosciutto, which may have added a bit to much fat to the whole thing, even so, still good.

French Toast

I changed the bowl, and soaked the leftover dense challah a bit more, and got into the grove of making the toast. We used the last of the maple syrup in the house, but I just ordered more (Food Coop).

Skillet Cheeseburger Macaroni

I used a full pound of macaroni, a bit more broth, and quite a bit more shredded cheddar. Pretty good.

Pork Burger

Momofuku spicy seasoned salt, pork.

Hot Dogs

All pork, all good.

2023 - Week 2 Cooking Results

On Friday morning, I went for coffee with a friend and former manager. While the conversation ranged far and wide, one thing he did convince me of, use the nice things. If you have them, use them. The sense of joy you can get out of it. It came from three examples, one of moving his mom from her house to an apartment. One was she didn’t like her every day plates, so just use the really nice ones she likes, same with the flatware vs the actual silverware. How much time does one have left to not enjoy the things you like. The other was with a suit coat that he bought, but only wore maybe once a year, even though it was expensive to him at the time. He keeps it in his closet as a reminder that you use the things you have. On a mildly drunk whim, I bought a fairly expensive neodymium low ball glass. I have a number of glasses that I drink whiskey from, some more or less expensive, most bought on a whim, but I had trouble bringing myself to use this one. I used it Friday night and had some nice whiskey out of it.

Brats

Om nom nom.

Pizza

Making of my pizza after a we bit of a break. All the bread flour I had was well past their time, so I dumped it thinking I could get more and, I could not. None, not just of my preferred brand, but none, at all. So I ended up using AP, which, is not the same. I also may have forgotten to mix the salt in, so I added it on the outside., after getting a bit of advice from my brother. The crust didn’t rise as much, or was as chewy, but far more dense. Not unpleasant, but not right. Everything else worked out ok, just disappointed in the dough.

Cheese and Meat day

Of the two Rush Creek Reserve rounds I bought, I still had one left, so I cut up some cured sausage, and some other cheese and we had an unhealthy dinner. This is the first time I’ve actually baked it, which gives a different experience.

Goan Pork Vindaloo

Of the options of pork butt, I took the smallest one which was still way more than I needed. I should have prepped the butt earlier but I didn’t so I delayed dinner a bit longer then I planned, while I extracted the bone. I ended up cubing off the entire butt, so I can use some more in the next week or so (tossing in the freezer). I ordered the Kashmiri chili powder from Amazon, though I suspect I need to get more familiar with some of the local shops. I used apple cider vinegar, instead of the coconut, as it was an acceptable alternative. I ended up using smoked hot paprika, and Jalapeño powder instead of cayenne. The general method to combine everything was pretty easy and led to a bit of snuggle time with Mani. I did end up using more dried spices so I added more water to counter balance that.

After the cooking, I served them with naan that I had gotten from the food coop (then froze) a bit ago. Good Saturday meal.

Triple Garlic Chicken Ramen

I made adjustments…ok I only used it as a suggestion, vaguely. I ended up cooking the chicken with the garlic and ginger and spicy season salt. Then made the ramen and combined the 2 with a fried egg on top. So not the same, but inspired by.

Split Pea and Ham Soup

Ahh one of my favorite soups. Comes together well, takes a bit more time then a weeknight dinner, but not to bad. I always ad a bit of spicy hot sauce when I have leftovers, and it still does not disappoint.

2022 - Week 52 Cooking Results

Pimento Mac And Cheese

It has been a bit since I last made this the last time. I purposefully chose hooks cheddar for the color. and went from there. I kind of wish there was an option at my local grocery store for a better quality, and more flavorful pimentos. Anyways, it came together well, and was eaten with joy.

Sweet Potato Soup with Bacon and Chives

I thought I had more sweet potatoes, but when I went to make this I found a sweet potato, and then had to substitute the rest of that with potatoes. I added sour cream, and with the adjustment it came out pretty good. Certainly thick, perhaps even thicker then intended, but I had to get it done.

Chicken Cheesesteaks

I missed some directions here and there, and made corrections, and eventually made it work. I really think they should have better cheese options. I mean in this sliced “cheese” works, but do I really have to? Shredded cheese could have also worked here. A blend of Parmesan, cheddar and something more melty. I reduced the peppers in the mayo, and increased the mayo, for the purpose of making it less spicy for Shannon then added some of the extra peppers to my own sandwich. Good stuff.

Honey-Sriracha Shrimp over rice

Delayed! Shannon wanted to get Lucky Lotus, so we got Lucky Lotus.

Risotto Milanese

This is the most saffron I’ve used at one time, on the family thread where I had people guess the ingredient, and one of my brother’s stated, “I was thinking saffron, but it seemed like a lot”. I had some I had gotten from CostCo a bit ago and used the whole gram of it. A very simple recipe, but needed more attention then average, but over all quite good.

2022 - Week 51 Cooking Results

Pastitsio (for Holly and the boys)

I took the day off, with the idea that I’d make two of these, but as I needed to delivery it earlier then I would normally be able to finish it. My hours our flexible enough that I could have probably snuck out early, but I just took the day off. I got my hair cut, picked up some bread, Stopped by the Cheese Shop, then headed home to start making dinner. After making some adjustments for effectively doubling it, I used 2/3rd lamb and 1/3rd beef, then mostly followed along. Things came together well, considering.

While the plan was to hang out over there a bit, and catch up with Holly and the boys, the blizzard moved in with a bit of a vengeance, and while, we could’ve probably gotten away with hanging out, it didn’t really appear so at the time. I dropped the dinner off, said hello, said good bye and headed back through the blizzard and home.

Pork and Bacon burgers

New from Crooked Gap, took out, cooked ate.

Green onion Sausage Pasta

We still had leftover Pastitsio, so I mixed the half pound of green onion sausage, cooked them with a few leftover onions, then added eggs and scrambled everything together and served it with toast.

Taco Salad

Mostly beans as a base, but a bit of meat. Good as usual.

Brats

This was the evening where we planned to go see Die Hard at the Varsity. This got narrowed a bit, since Shannons’ schedule got changed a little so she’d have to work until 5, the movie starts at 6:15. It wasn’t snowing anymore, but it was bitterly cold. Fortunately, for our timing, Shannon’s work closed at 3, and so she had a bit of time to change and eat. I finished my work day, quickly made dinner and we ate, bundled up and quickly moved, taking account that it may be slick, into the theater, a bit early, hoping to park close. We watched the movie, noticed some things that I had not before. Then rushed through the cold to the car to home. Pretty good sausage, fun movie, good night.

Sweet Potato Soup with Bacon and Chives

I planned to make this on the Sunday, but I decided I needed to take a break after visiting several stores, not for ingredients, but to replenish my stock of shampoo and etc. It was kind of frustrating as I drove over hoping to find a selection of Mead, where I was going did not, driving back across town visiting drug stores in hopes that I could find the other things I needed, which I did not. I finished my grocery list for the week and headed home. 5 or 6 stores were visited. I brought home burgers, we ate them.

2022 - Week 50 Cooking Results

Stir-Fried Udon With Bacon, Parmesan & Gochujang

To start, this recipe calls for 2 blocks of frozen udon noodles. The problem here is that this may not be available to a person. There are many comments below on the noodles, but the translation of item to weight is kind of silly. here’s best, here’s dry, etc. Give people options.

I added more gochujang, and used about a pound of fresh noodles. It turned out ok.

French Toast

This was more of what I was thinking off. I ended up using a whole loaf of challah, which I have decided is just too dense. I still have a loaf left, but I’ll make french toast again to finish it off.

Pasta and Bean Soup

I have been thinking about the box, which was a bit unexpected, but actually makes sense as a price cutting measure. The box the local brand came in was basically a mac & cheese box, filled with 12oz of orzo. So you buy more of the mac and cheese boxes, getting a discount and remove a box size from the line up. I assume it will save money. I was looking for the box that I would normally look for, and they were in different sized box, so I actually and to engage the noggin for a bit.

I added to the size cause I felt like more onions and celery. I re-boiled the turkey stock for a bit to make sure anything that may have grown in there, died off. And as, with last time, the stock eventually got sucked up into the orzo. I started taking photos, but apparently stopped. Still good, good as leftovers too.

Egg and Muffin Sandwich

I stuffed some rolls that I bought from La Mie in the freezer, and I thought this would be a good place to use these rolls. However I used them for the Sloppy Sammy’s first. So these ended up on larger rolls, so it was fine, just not as I intended. I tried to get that nice flatness to layered eggs and it seemed to work well. The sausage was from a larger Duroc pork producer, that I just happened to see at the grocery store. Good things.

Brats

These ended up being some La Quercia online purchase. I had wanted the mustard, but also wanted to not pay shipping. So I added them via mail order and went from there. They stayed in the freezer for quite a bit, but pulling them out I remembered it. It was good, not outstanding, but good.

Sloppy Sammys

I forgot to get vegetables for this, so I had to stop at the grocery store just down the street to get an onion and a green pepper. I also forgot to get rolls, and thought, hey I got those La Mie roles, forgetting that I planned to use them later in the week. Even so it still worked.

2022 - Week 49 Cooking Results

After the coordination of doctors, patients, and a delay or two, On the 6th the honor walk was held to celebrate the gift of life being given. It was emotional in a quiet intensity. Friday the 9th, there was a visitation we attended, which was a celebration of his past life, pictures growing up, things that meant a lot to him on the collection of hobbies that he had. There was a dramatically detailed Lego flower display, made by members of the IowaLUG (he was a co-founder).

Saturday we went to the funeral, where so many showed up who his life had an impact on. Many good stories were told, thanks to the CCU nurse that took such good care of not only my friend, but the family around him. I know there were other stories to be told, but I, along with others, probably couldn’t make it through that.

Afterwards, we went to the Greek Orthodox church to have a luncheon and just hang out with those who loved the person and wanted to honor his life and family. Socially and emotionally exhausted, we went home and just vegged out.

Turkey Tortilla Soup

I chopped up the last of the turkey breast, and just used tortilla chips. this came together well and was quite tasty.

Grown-Up Grilled Cheese Sandwiches with Comte and Cornichon

I figured the blended cheese would be good on it’s own, and it was, but just not as good as I thought it would be. Grilled up? Quite nice.

Hot Dogs

Good Things. All Pork. All Good

Chili Pork Noodles

Made before, will make again. Swapped the chili crunch with the hot honey chili crunch and skipped the sugar. Passed the heat test with Shannon, and I was able to add a bit more heat on my own.

Fish

I have a layer of bread (some thanksgiving leftovers, normal stash) on top of the pile in chest freezer, and the idea of digging to find fish, didn’t enthrall me, so we had eggs.

2022 - Week 47 Cooking / Thanksgiving Results

French Toast (Using leftover Challah)

The Challah was a bit dense, so didn’t absorb the liquid as much as it probably should have. Even so this was an interesting preparation method.

Ham Steak and Scrambled Eggs

Free Ham, eggs already obtained. Good things.

Brats

Good as Always.

Thanksgiving

I swapped out the gravy, I didn’t do the Crispy Skin, I did end up adding cranberry sauce. We ended up with 6 guests and ourselves. I didn’t find lefse, but I also didn’t look that hard for it. I didn’t have to wake up extraordinarily early for any day of the week, and the day of work, was pretty much finishing mashed potatoes (peeled and stored the day before), and baking or reheating things. And the bread pudding. So it was a pretty easy day, as thanksgivings go.

Saturday: Cut into cubes and dried the challah.

Sunday: Whipped Honey butter. Grocery shopping for the week.

Monday: Make cornbread, cube cornbread, dry cornbread.

Tuesday: Cranberry sauce, prep carrots, prep celery, Thanksgiving grocery shopping, breakdown bird. This is where I put away the thighs and drumsticks for the purpose of making the confit turkey later, since I wouldn’t have enough time. I need new kitchen shears, or sharpen the ones I have, or my hands just can’t take the kind of effort needed to break through bones anymore. Any of these are possible.

I trussed the turkey breasts, after using salt and pepper on the inside, and Momofuku Savory Salt not he outside. Then put them in a bag, with a pat or two or three of butter, sucked the air out and tossed them in the fridge.

We bought extra turkey breasts (probably not the most humanely treated), just in case, I got the last two at the Fareway near me. I ended up just dropping one into the freezer and prepared the other a bit differently. I used a combo of the Momofuku Spicy salt and some Soy Sauce. I’m not quite sure if it was the meat or the combination of the brine and something else, but this kept out gassing. No leaks found, but I re-bagged it and then had to drain air out of it a couple of times (cut, reseal). It was kind of annoying.

This also had a trip out to Grade A to pick up the Turkey and veggie box, which I was running a bit behind, but did get to pet Rupert, and that’s a good time.

Wednesday: This was a big prep day. After doing some googling on potatoes and confirming it with my Brother, I was convinced it was ok to store potatoes in water and move forward. I spent a bit of time at the Cheese Shop, after I picked up some rolls at La Mie. I eventually spent too much money and made my way out of there. Picked up some tarts and spent the rest of the day prepping, and making dishes. I had everything in a good place and called it a day.

Thursday: I moved some things around in the kitchen, got the sous vide tub setup, off the main counters, and got the turkey in and then went through my morning routine of coffee, exercise, shower, then started to get things ready for Finishing.

Potatoes, already sliced and peeled, I just poured from their two containers (6 pounds couldn’t fit into one) into the pot, added a bit more water and started to slowly cook them.

I brought the sweet potatoes and dressing out to warm up.

I got the dried challah bread setup and started their soaking.

So I did some calculations on when things would need to be done, and then figured out when they needed to go into the oven and went from there.

I got the gravy out at some point, panned it and starting to bring it up to temp. Got the gravy serving dishes (one a gravy boat, the other a cream dispenser) and got them warmed up with hot water.

Sliced the turkey breasts (via Grade A).

Called for dinner at 1:01, just a bit late, though I was waiting for a pause in the conversation.

Friday afternoon, I pulled out the turkey carcass and with some onions, leftover diced up carrots and celery, and them simmered them slowly overnight and around 3 on Saturday I combined the stocks into one pot, had entirely to much, so took out quite a bit to save for a bit later in the week. I added some celery, carrot, onions, sweet potato, and potatoes and then a bunch of turkey. Seasoned it up a bit and called it a dinner.

As we have repaired our dishwasher a few times over the years, it may be time to get a new one. It used to be very quiet, now, not so much. I normally would have ran a load of two while the family was at thanksgiving, but didn’t want to, cause at certain points it’s a bit loud.

2022 - Week 46 Cooking Results

Tingly Brown Butter Pumpkin Noodles

I had a number of the tingly noodles left, so much so the last time I ordered noodles, it didn’t include them. I used dried sage, shredded parm (the good kind), and this came together pretty quick. Good quick tasty meal.

Meatloaf: Reloaded

I made this a couple of years ago. And I agree with myself that this feels like a mole, I hand formed the love this time, as I may have added a bit to much in the way of breadcrumbs. I added a bit of water to soften them up a bit and over all it turned out pretty well. I made mashed potatoes and I added some mushroom garum to it as an attempt to see if it a. add some savory notes (it did) and b. wasn’t to altering over all to turn off family (it didn’t). So I may adjust it up a bit (from 1 tablespoon to 1.5 per batch). Anyways good things. Felt good to make a dinner that required some effort, as opposed to what I’ve been doing recently.

Southern Ham and Bean Soup

Does it need the dark brown sugar? I guess? It could probably go without it but I suppose it adds something. Maybe just a bit of molasses? Anyways, Good soup, forgot to add the green beans at the end.

Taco Salad

Crooked Gap Chorizo, taco fixins, good things.

Ham & Eggs English muffins

Free (thanks work!) ham, eggs and english muffins.

Brats

Some of the last I have from Lucky George. I miss those Large Black Pigs.