Spicy sour soup containing glass noodles, dark fungus, mushrooms.
Plus rice, fake meat etc.
A Chinese taste sensation.
Attachment 303961
Printable View
Spicy sour soup containing glass noodles, dark fungus, mushrooms.
Plus rice, fake meat etc.
A Chinese taste sensation.
Attachment 303961
Any good ol MSG in there..? Love Asian food, gives me gas's, but its worth it. !
Our 'wet rack' in produce always had a watering hose but it was upgraded to an automatic sprinkling system which saved so much waste. Anyway this woman approached with her shopping cart and commented on how nice everything looked and I thanked her but then she asked if we used chemicals like 'MSG' to keep things looking fresh and I told her no, that the water came straight from the city of Walla Walla water supply.
She then said 'Good as I'm deathly allergic to MSG" I happened to see a container of 'Ac'cent' in her cart and said "I hope you're not going to purchase that Ac'cent" and she said "Why yes! I use it in almost everything" so I picked the container up, turned it around so she could see the ingredients--nothing but Monosodium Glutamate!
It was all I could do to keep from laughing at the gal--the look of horror on her face was -----well---'Priceless'
Just goes to show that "What you don't know won't hurt you'.:rofl2:
I know I'm a bit late but here's a few pics from St. Patrick's Day Supper--
Corned Beef in the sauce ready to head to the oven--
Attachment 304211
Cabbage on skewers along with some carrots in the steamer--
Attachment 304212
Grilled Ruben Sandwiches ready to eat--
Attachment 304213
Too busy getting ready to dish up for pics of it all on the table maybe next year :shrug:
I remember vividly a scene from a movie which ironically I can't remember the name of ? It's these teenagers on the rough 1930's streets discussing a certain butcher shop where for 30 cents you could get a big ole corn beef sandwich and ..................... I'm salivating now even, .... geeze ! :chapeau
That being said, I am on a pork roast jag lately amd here was last nights creation using Adobo seasoning which is basically a chile powder with no western chile save for a little bit of cayenne, 250 for about 5 hours in the oven and whooooo momma its good !
Attachment 304285
Attachment 304286
Attachment 304287
I was a 'fussy eater' and one thing I really hated was sauerkraut. However several years ago I was talking to a German lady and mentioned my dislike and she asked if I rinsed it before using and I said no. She said to try it as it really mellowed the flavor and so I did and she was right!
I still only like it on a few things one is a Ruben Sandwich and another is on a Fazzaris which is a pizza place in Clarkston WA. It's called a 'Shotsy'. It has a mustard sauce base, shredded mozzarella and Swiss cheese some finely shredded sauerkraut a bit of sliced onion and smoked sausage. It's one of their top four ordered pizzas.
I make a rendition here at home when my youngest daughter is here as it's her absolute favorite pizza.
I've been having a hankering for some roast pork--maybe tonight :thinking:
Yeah I knew about the sauerkraut trick but I still don't care a lot for it myself. But a big ol corned beef sammy with horse radish and mayo or mustard and I'm all over it. And any kind of good Rye will do,as well as the cheese.
I got spoiled on Russian kraut about 4 years ago and haven't looked back. It's got a little carrot in it and isn't near as sour and I could eat buckets of it. If you got a Slavic community or grocery anywhere near ,try it. You won't be disappointed.:hmmm:
About the 'Russian Kraut; perhaps something like this? :shrug:
https://vikalinka.com/homemade-russian-sauerkraut/
This wasn’t a bad lunch being that I hadn’t shopped in over a week.
Attachment 304358
Those fresh.!?
IF they are, they came from south if us I'd say Mike.
We're still a few weeks off the shroomin' here
I am just in the process of getting together my spore order.
Yeah we still have frost and haven't had enough sun yet to warm the ground up enough. But we're getting close.
Been gathering sap for 3 weeks now. We'll shut down tomorrow.
Then the Shrooms are next!!! :tu
Tim, where's your spore order coming from? I've tried a few before without any luck
The trees at my friends house just got tapped today. There is over a foot of snow on the ground there yet. They could/should have been tapped earlier this week but everyone involved has week day jobs. Next weekend and hopefully the one after we will be boiling.
I don't know at this time where my spore order will be coming from.:) I made a new friend at archery leagues that has experience growing mushrooms and after talking to him I will piggy back my order on to his. He has offered to mentor me. I will go with Shitake.
I checked out some Oak trees I plan to use today that need to be trimmed near my bee yard when checking them. Only one hive made it through the winter out of 5.:(
To keep this sort of on topic I stopped by the cheese factory on the way home and left $50 poorer.
I think dinner tonight will have something to do with cheese!
I'd been having a real hankering for a pork roast and Nightblade's post just pushed me over the edge.
My local store had skin on arm roasts on sale for $1.29 per pound and i couldn't resist.
NOW! I don't like pork that's cooked until it's dry (which was the way my folks always fixed it) and I've found that by freezing raw pork solid should kill any trichinosis PLUS by cooking slow and low will also kill it so I'm very comfortable with eating pork at 145 to 150 degs.
If that's not cool with you please don't scroll down further. :rofl2:
Here it is after a salting with Kosher Salt and then rubbed with freshly minced garlic, chopped rosemary and freshly cracked black pepper that was mixed with and marinated in extra virgin olive oil--
Attachment 304457
Cooked at 200 degs F for two hours then lowered to 150 for three more hours till it was 145 degs internal temp (IT) then removed, covered and allowed to rest till the IT was 148 degs.
Attachment 304458
Sliced and on the plate for supper with a sauce made from the drippings and home canned pork broth, candied sweet potatoes, green beans with bacon and onion, store bought bread with homemade blueberry jam and a glass of home canned grape juice made from red seedless grapes.
Yes I did use a knife, fork and spoon but they were still in the drawer :gaah:
Attachment 304459
Sliced leftovers in the extra sauce cooling down to be frozen then stored in vacuum bags for another meal or two.
Attachment 304460
By the way everything including the Pork was absolutely delicious! :y
Trichinosis is transferred by one carnivore or omnivore eating another raw.
With store bought meat in the USA the chances of this happening are very small.
I still hesitate from the way I was brought up.
I see people making bear jerky and that scares me.
USDA recommended internal temps are all for store purchased animals.
As said, with freezing solid and then holding it there for 48 hours then after thawing and cooking at a low and slow temp I have no worries at all at eating pork at the temp I did.
If it was either a home raised swine or even a wild bear, I'd hold the frozen for at least a week and then cook to 160 degs just to make sure.
NOW! All bets are off when it comes to salmonella OR E. coil i as neither is affected by freezing so cooking to a proper temp is essential.
The oven is a less precise environment. But bacteria like salmonella and ecoli WILL die at temps lower than 160. They just do it at a slower pace. At 165, they die within a second. At lower temps, 130 and up, they die off but at a slower rate. Most bacteria will be on the surface too. So while it’s still possible that those bacteria are still present exists, it’s very low.
Thank you for expanding on what I was trying to say.
Bacteria is considered most 'present' on the outside of say a Roast but salmonella and E. coil i is inside that's were the internal temps are really important!
Proper temps will kill them and as you said some die at a slower rate at lower temps but some die almost instantly at slightly higher temps. It's the internal temp that I find most important.
To brush up my knowledge I read a CDC report and one thing that I found interesting is that the incidence of Trichinosis of 0.1 per 1 million in the US during 2008-2012 was an increase from the previous time frame.
Commercial pork products were linked to 13% of those.
An interesting point is that part of this increase was possibly due to the increased production of Organic Pork.:hmmm:
In my opinion the possibility of trichinosis in commercial pork products although shouldn't be ignored completely is pretty low on my list of things to worry about.
Yea the chances of getting trich is pretty slim. I really don't worry about it at all.
Years ago the DJ's at the radio station I listened to were talking about a survey that had been done here in the USA and something like 90% of all people polled said that they'd eat pizza that had sat out of refrigeration all night.
I also remember that some State Legislator had passed a law that forbid restaurants to serve eggs that weren't cooked to a hard yolk. The Governor wouldn't sign it and held a public event were he ordered eggs sunny side up.
Don't cook often, but I was really wanting some American food. So, after work last week I made some meatloaf, mashed sweet potatoes, mac 'n cheese, and cornbread!
Glaze/topping was made from ketchup, brown sugar, and red wine vinegar. Turned out really well imo.
Attachment 304482
Had not gotten up to date till just now on the latest here, My input on the pork. .........
They say most modern commercial pork is far better than it used to be so you can actually have it slightly pinkish now without too much fret,
That being said I go with my old cooking school rule of any meat roasted at 350 and 20 min per pound. with that I roughly guesstimate. But usually I do a 4-5 lb roast at 250 for about 4-6 hours depending and I will do an internal temp of about 140-145. Gives me a pretty done roast with plenty of juiciness.
But I also like draping my roast with a strip or two of center cut bacon and stock in the pan about 1/4 inch . Probably overkill but damn, it comes out succulent as heck . I also put a real good pre-browning on it and roast in my cast iron 12 inch skillet which works very well. and last but not least I like to go slightly heavy on the Herbs or spices. Annnnd now I'm hungry............. Fudge ! :gaah:
Now as I think about it , taking from OCD, I would think about adding some dried apricots and morels (or any shroom) to the last hour of roasting for an over the top gravy.....and maybe a little Brandy or Port. A side medley of Peas,asparagus and pearl onions in a little olive oil and butter................Double Fudge !
I can't help my self !! :)
One last touch.............serve with a nice German white wine...............oh God someone stop me !
The cigar ! Did I mention the cigar afterwards ....no ?!
I haven't fixed my version of a 'Chimichanga' in many years. However I had a hankering so here we go-------
I basically lightly salt and pepper a tougher piece of beef then brown it to a really heavy 'char' in my cast iron Dutch oven then add water, chopped onions and chopped garlic then lightly simmer it for several hours until very tender then remove the meat and simmer the liquid down until it's a 'thick sauce' or a 'thin syrup'.
Then the sauce/syrup is added to the meat in a Kitchen Aid and using the paddle I shred the meat.
The meat is then added to a large flour tortilla which is rolled and the edges sealed with a flour water 'glue' and allowed to set up.
Then the 'roll' is deep fried at 350 until golden and then drained on paper.
The deep fried roll is then put on a serving plate, enchilada sauce is placed over it then shredded cheese. At one end a dollop of guacamole is added then at the other end a dollop of sour cream.
To eat, the guacamole and sour cream is smeared together then the roll is cut and eaten.
Rolled and 'Glued':
Attachment 304596
Sorry but I forgot to take a pic of it out of the deep fry but trust me it was 'B e a u t i f u l':tu
Finished roll with toppings:
Attachment 304597
Cut and ready to consume:
Attachment 304598
I've always found these Very Filling and even back in the day I could only eat one--I managed to eat 3/4ths of this one. While they don't warm up to 'like new' I'll be having that last 1/4 for lunch tomorrow.
My dinner last night and my breakfast/brunch today.
Attachment 304601
Hey guys..............Just for the humoring of things. Were so silly blessed when you look at the wonderful meals we have shared here over time.Sorry, just thinking out loud. Good meals for all ! :angel:
I couldn't agree more my friend. Thanks for bringing it up :tu
This hung in my mom and dad's kitchen for many, many years. Dad passed away several years before mom and it still hung in it's spot. When mom passed and my younger brother was taking care of business he called all of us kids and our kids and said that if there was anything that someone wanted to let him know so he didn't sell it to help pay for things.
My son called right away saying he wanted the picture of the old man praying. So I called my brother. Twenty minutes later HIS son called wanting the picture and my brother told him he was too late.
My oldest daughter had a client give her a copy which hangs in her dining room. My youngest daughter had commented on how much she wished she had one also, so I picked one up and gave it to her.
Believe it or not it's the Official Picture for Minnesota as of 2002.
A simple picture can and does speak volumes.
Attachment 304650
Post that in the wordless picture thread!
Attachment 304654
Using up some cheese.
Well you are close to Wisconsin-----:w
https://www.wisconsingoods.com/Cheeseheads-C78.aspx