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5/25/20 5:07 A

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I've been playing with dried lemon peel (looks like rough pepper), ginger, cardamon and turmeric lately. Later today I need to break out a corned beef package and give a shot at cooking it up without it being too salty. Part of the trick I know if to soak it in water and boil it up a little with potato chunks (the tators will absorb salt. I've got a couple small tators that didn't much work for even potato salad for two, so there I go.

Whew. Have a good day!

I'm not even near perfect, but I know someone who is.


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4/30/20 1:12 A

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Our most local store does not carry deli-style salads anymore. I bought mac-N-cheese and plan on making it, mixing in some mayonnaise, chilling it, and prepping it for cold macaroni salad (cheese and all).

Go figure, but we need to do something while eating our multiple ham wraps, ham sandwiches, et al. It was really cheap to buy, that big ham.

hahaha

I'm not even near perfect, but I know someone who is.


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3/16/20 6:50 P

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Tonight I'm cutting strips out of a favorite cut of meat we get from a local meat market when it is occasionally lower in price than hamburger (about once a month). I have a bag of veggie stiry-fry we got on sale at HEB grocery, I've got salsa and hoisin sauce... and dark soy sauce. Oh yes, this is my favorite soy sauce now.

milanesa beef vegetable stir-fry over Mexican style rice. Fusion food TexMexAsian? hahaha
I'll post details later. I'm in a stirfry phase I guess.

I'm not even near perfect, but I know someone who is.


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1/23/20 8:17 P

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This super simple supper is packed full of fruits and veggies. about 8g fat and 19g protein.
=-=-=-=-=

Minutes to Prepare: 10
Minutes to Cook: 15
Number of Servings: 1

Ingredients
2 Tbsp. peach jam, preferably fruit sweetened
2 Tbsp. reduced sodium soy sauce
2 Tbsp. water
1/2 tsp. cornstarch
1 1/2 tsp. dark toasted sesame oil
1 Tbsp. finely minced fresh ginger root
1/2 pound (8 ounces) pork tenderloin, cut into thin strips
1 1/2 tsp. canola oil
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1 cup chopped yellow bell pepper
1 can (8 ounces) sliced water chestnuts, drained
2 firm apples, such as Fuji or Gala, cut into one-inch pieces
1/2 cup scallions, thinly sliced
Freshly ground black pepper, to taste

Tips
Featured in the revised edition of The New American Plate.
Printed with permission from the American Institute for Cancer Research

Directions
1. In small bowl, combine jam, soy sauce, water and cornstarch. Set aside.

2. In large non-stick skillet, heat sesame oil over medium high heat. Add pork and ginger and stir-fry until pork is browned and just cooked through, about 3-5 minutes.

3. Transfer pork and ginger to bowl with slotted spoon. Add canola oil to skillet. Stir-fry peppers, water chestnuts, and apples until peppers are crisp tender, about 3 minutes.

4. Add pork back to skillet along with scallions. Stir-fry 30 seconds. Add jam mixture. Continue to stir-fry 30 seconds to one minute, or until sauce thickens. Season to taste with black pepper.

Makes 4 servings (2 oz cooked pork per serving.)



I'm not even near perfect, but I know someone who is.


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10/13/19 6:14 P

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Has anyone tried using ramen noodles as a bun replacement for a hamburger? I saw a picture of that but couldn't figure out why I'd want to do that actually. I have recipes for making stuff with ramen, such as using it as the crust for a pizza.

Is anyone interesting in that kind of stuff? I'm thinking that perhaps using ramen noodles to form a shape as a hotdog bun might be fun -- especially if you made it v-shaped or s-curved.

Hey, we're adults. We get to play with our food now without our parents' insisting we stop.

I'm not even near perfect, but I know someone who is.


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8/9/19 6:16 P

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Here is some information I gleaned from a site for German recipes, and I was pleased to see a little correction to the trend to claim that certain foods are specifically "German", "Mexican", "US American", or "Italian", &c. There is fusion food throughout Human history.

Regarding Schnitzel:
"The idea of tenderizing a piece of tough meat by pounding it is evident in the oldest relics of the history of man. However the Romans left evidence of refinement of a thin slice of meat dredged in breading and fried in the 1 century BC by Apicus."

Btw, Apicus wrote the earliest example of a cookbook in existence so far. Gutenberg project has a copy of his cookbook, but it failed to download on my first attempt.

Edited by: GRALAN at: 8/9/2019 (18:17)
I'm not even near perfect, but I know someone who is.


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7/17/19 5:07 A

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I was watching a cooking show where an Asian cook used a healthy splash of black vinegar in the dish. I've looked around for it before, couldn't find it in our area. Then she stated that if you couldn't find it, to substitute Balsamic Vinegar as its near cousin. That was a valuable tip for me. I tried it, and it added a delightful complexity to my dinner. I still want to find black vinegar, but its nice to have something that'll work in a pinch, eh?
Now I need to find dark soy sauce, just to catalog it in my mind. I read somewhere that it is used sparingly and then namely for providing a dark color to a dish.

Go figure! I thought soy sauce was already dark but apparently "dark soy" is significantly darker. I wonder if it stains bleach marks on my dress slacks?

I'm not even near perfect, but I know someone who is.


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5/29/19 6:46 P

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I had a small portion of grilled skirt steak, so I heated up some Pork-N-beans, mashed and stirred it with garlic, cumin, black pepper, smoked paprika, onion, jalapeno and cheddar. After that was heated up, I sliced the steak and heated it slowly in the microwave bowl. I ate it with tortillas on the side.

So with my Americanized refried beans I made a version of fajita burrito! Woo Hoo.


I'm not even near perfect, but I know someone who is.


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5/8/19 5:40 P

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I took portions of the country-style beef ribs left, mixed it with a package of cauliflower-broccoli and stirred it with 3 servings-worth of black bean paste and hoisin sauce. I nuked brown rice (9min) and made 4 bowls of delicious eating. Since I got the meat, veggies, and rice for free, it was clearly within our food budget. hahaha

When I get to the end of the month and I need to spend the little remainder of our food stamps I pick up spices and such. I'm finding it helpful.

I'm not even near perfect, but I know someone who is.


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5/4/19 5:35 P

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I tried braising Chuck beef ribs, and they came out great until I put them into the spaghetti sauce. I should have added them atop the noodles and poured the sauce/gravy on all of it.

I had cut the chunks ~1" and had minimal seasoning. The sauce had all the seasoning necessary.

So, we live and learn. don't overcook the boneless country-style beef ribs if you are substituting them for meatballs.

I'm not even near perfect, but I know someone who is.


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3/10/19 7:19 P

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I'll start this off.
I took the concept from Ladyandpups' 15-second scrambled eggs recipe. The science of it is that heat and water cause eggs to turn hard and rubbery. I altered her recipe, and poured the egg mixture in a plate, covered it with a crockpot lid and nuked it 90sec on power10, followed by power2 for 10min. Yup, it worked.

1 tsp corn starch mixed with 2 Tbsp milk
Stir in seasoning (I use a seasoning mix designed to replace salt)
4 eggs scrambled, then mixed with the aforementioned roux
place an edged, large dinner, nukeable plate in Microwave, pour egg mix in and cover.
I used the glass lid from a crock pot (another plate upturned should work)

It was firm but creamy, I folded it over using a spatula, cut it in half, then half again to fit on the tortillas (2). I added a Tbsp or so of queso&salsa and folded them up.

Oh yes.

I'm not even near perfect, but I know someone who is.


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