What did I cook this weekend.....

[Staestc]

Kale. Loads of it. And green onions. https://www.simplyrecipes.com/recipes/colcannon/

I've never made colcannon with anything other than cabbage. I'll give Kale a try next time. It's certainly pretty!

 

[TwistedGray]

I grew up in upstate NY by Lake Ontario, I know what spiedies are. Haven't had them in a long time but I do remember liking them.

I'm originally from Broome County in upstate NY, home of the spiedie. Our son went to SUNY Oswego.

Cortland here, but my Dad still lives in Groton (family in Homer as well). I split time between there and WV (Mom) ... so we grew up on spiedes and salt potatoes (a mystery and controversial topic of discussion for non salt potato folks) as well as whatever we grew on the farm. I had them ship a few bags of salt potatoes, let them sprout, and I've been growing them out here for about four years now.

 

[BongoYodeler]

Cortland here, but my Dad still lives in Groton (family in Homer as well). I split time between there and WV (Mom) ... so we grew up on spiedes and salt potatoes (a mystery and controversial topic of discussion for non salt potato folks) as well as whatever we grew on the farm. I had them ship a few bags of salt potatoes, let them sprout, and I've been growing them out here for about four years now.

Yeah I remember you mentioning the Groton connection a while back.

Love salt potatoes too.

 

[JB_Brewing2]

Made garganelli bolognese with a soffritto base. I learned that the soffritto takes a significant amount of time (~5 hr.) to cook properly. Then you add the browned veal and pork (and a few other items) to complete the bolognese gravy.

Soffritto in the beginning

Soffrito after 5 hours:

The finished gravy over garganelli

Absolutely one of my favorite dishes. Doesn't look like much but there's a lot of flavor in the gravy.

 

[BongoYodeler]

Made garganelli bolognese with a soffritto base. I learned that the soffritto takes a significant amount of time (~5 hr.) to cook properly. Then you add the browned veal and pork (and a few other items) to complete the bolognese gravy.

Soffritto in the beginning
View attachment 618175
Soffrito after 5 hours:
View attachment 618176
The finished gravy over garganelli
View attachment 618181

Absolutely one of my favorite dishes. Doesn't look like much but there's a lot of flavor in the gravy.

Gorgeous!!

 

[Staestc]

Made garganelli bolognese with a soffritto base. I learned that the soffritto takes a significant amount of time (~5 hr.) to cook properly. Then you add the browned veal and pork (and a few other items) to complete the bolognese gravy.

Soffritto in the beginning
View attachment 618175
Soffrito after 5 hours:
View attachment 618176
The finished gravy over garganelli
View attachment 618181

Absolutely one of my favorite dishes. Doesn't look like much but there's a lot of flavor in the gravy.

Just Fantastic! This one needs a second "like", but alas only one is allowed. Very well done!

 

[user 211287]

3lbs of sliced pork loin with a nice amount of fat simmered in low sodium cream of mushroom soup, onions and a pound of sliced mushrooms.

Still waiting for it to get more tender

 

[Staestc]

Browning chuck for an Instant Pot Korean Beef recipe a buddy of mine gave me at work.

 

[Inkleg]

Browning chuck for an Instant Pot Korean Beef recipe a buddy of mine gave me at work.

Care to share it with your buddies at HBT?

 

[Staestc]

Care to share it with your buddies at HBT?

Sure. We will be eating it tonight. Just tasted last night when cooking it. It is good, but not traditional Korean beef, at least not like what I used to eat in Korea.

https://damndelicious.net/2018/02/21/instant-pot-korean-beef/

Could use a little more heat. (nothing Exhoressco can't fix at the table )

 

[user 211287]

Except for a soup or two, most Korean style beef ive had wasn't spicy. Mostly semi sweet, soy sauce, garlic, black pepper and onion would be the dominant flavors...in other words bulgogi or galbi.

 

[Staestc]

Except for a soup or two, most Korean style beef ive had wasn't spicy. Mostly semi sweet, soy sauce, garlic, black pepper and onion would be the dominant flavors...in other words bulgogi or galbi.

Yeah, it's pretty much like Bulgogi.

I got the missing ingredients delivered yesterday to make Yukgaejang! That falls into your exceptions for soups and is one of my favorite soups I had in Korea.

Also delivered was Gochugaru which I used in the salad shown below. I cooked the beef the night before last, then cooked the rice and made the salad to go with it last night and it was just awesome together.

Here is the salad and the beef and rice. I will post the salad recipe in a bit because it was fantastic and went so well with the beer (that was a typo that I decided to leave in, should have been beef). The salad was spicy. I cut down the hot pepper flakes from "2 tablespoons or hot pepper flakes" to 1 tablespoon of the Gochugaru and it was plenty hot.

 

[Staestc]

I really can't stand the PC forum engine when it comes to adding pictures. It's so much easier on the phone ap.

The salad recipe is available is from https://www.maangchi.com/recipe/sangchu-geotjeori.

I used red leaf lettuce and like I said, only one tablespoon of Gochugaru in place of the 2 tablespoons of hot pepper flakes. Fantastic salad IMO and perfect with the beef.

 

[user 211287]

Yukgaejang ROCKS!!! and that was the main spicy beef dish i was referring too. There is a dumpling soup (mandoo guk) too but its more often served mild. Kimchi fried rice sometimes has beef. I like it better with pork but......

I have several kinds of gochugaru including home grown. Normally i get Assi brand for kimchi and stew. Ive also got one from Korea that is WAY hotter. Its also way more expensive. About $18/lb vs $8/kg for the Assi. I use gochujang sometimes as an addition like for sweet and spicy stuff. I also use it to braise the pork at the beginning of making kimchi stew.

Pork braised in gochujang and kimchi is just killer.

 

[passedpawn]

I really can't stand the PC forum engine when it comes to adding pictures. It's so much easier on the phone ap.

The salad recipe is available is from https://www.maangchi.com/recipe/sangchu-geotjeori.

I used red leaf lettuce and like I said, only one tablespoon of Gochugaru in place of the 2 tablespoons of hot pepper flakes. Fantastic salad IMO and perfect with the beef.

rt-click, copy image, rt-click, paste. I just took this image from the site you linked to. Two clicks and it's here. Seems pretty easy to me. How are you doing it?

 

[Hoppy2bmerry]

Meatloaf tasty enough that hubby declined ketchup. Also corn and pierogi from from the freezer section.

 

[Temptd2]

Evilgrin, we frequented a Japanese restaurant that was owned by a Korean man, Sony. He taught us this Korean dish which he called Buta Kimchi - looks pretty much like your pork dish - is that what it's called?

I make it a few times a year. We love it.

 

[user 211287]

Evilgrin, we frequented a Japanese restaurant that was owned by a Korean man, Sony. He taught us this Korean dish which he called Buta Kimchi - looks pretty much like your pork dish - is that what it's called?

I make it a few times a year. We love it.

Well the closest dish would be Jeook (jeyuk) kimchi bokkeum or Dubu Kimchi if served with blanched tofu. Not a fan of that unless its with fried firm tofu

Dwaejigogi bokkeum if you leave out the kimchi and have it on the side.
https://www.maangchi.com/recipe/dwaejigogi-bokkeum

 

[Temptd2]

Thanks @Evilgrin!

 

[user 211287]

The restaurant near me that i like wants over $17 for a plate of Dubu Kimchi and they wont make it with fried firm tofu. Its really irks me because they will make Dolsot kimchi pork bowls for about $13. The jeyuk bokkeum is about $16 and the kimchi is free as a banchan.

How hard can it be to toss some stinking kimchi into my pork stirfry!!!!! In all honesty though, pork (dwaeji) bulgogi with fresh kimchi on the side is still pretty damn good too. Plus you get the benefit of the live lacto bacteria in the kimchi.

I still recommend this place to anyone on the STL area. Overall the food has been great and the mountain of endless free bachans you get is amazing.
https://www.asiankitchenmo.com/#/

 

[schematix]

I still recommend this place to anyone on the STL area. Overall the food has been great and the mountain of endless free bachans you get is amazing.
https://www.asiankitchenmo.com/#/

I'll have to check it out. Less than 10 mins from either of my offices.

 

[user 211287]

No problem, atm i dont know of a better place. Joo Joos near Fee Fee and Olive is ok. Seoul Garden used to be good but i haven't eaten there in many years. I stop by Asian Kitchen nearly every time i need to go to SeaFood City. My only big complaint is they use udon noodles for the jjampong and you can get either beef or seafood. Cant get it mixed.

Get a big table even if its just 2. The bachans will literally cover the table unless you get one of the cheap "lunch plates". I dont think those come with it.

 

[TwistedGray]

6hrs on the smoker - perhaps a smidge too long

 

[TwistedGray]

[avb] Cannabis infused brownies a la mode - yummy!

 

[S-Met]

[avb] Cannabis infused brownies a la mode - yummy!
View attachment 618711

Made 4 baches of those brownies last weekend and a couple batches of chocolate chip cookies.

 

[TwistedGray]

Made 4 baches of those brownies last weekend and a couple batches of chocolate chip cookies.

Still working on dosage

 

[schematix]

Still working on dosage

Exactly 1 time in my life have I tried edibles. Never again. 4 hours of nothing followed by trippin ballz for nearly 36 hours. No good.

Was especially bad when at T:+ 18 hours Monday morning rolled around and I had to go to work. Something i'll never forget, while simultaneously have a hard time remembering.

 

[S-Met]

Exactly 1 time in my life have I tried edibles. Never again. 4 hours of nothing followed by trippin ballz for nearly 36 hours. No good.

Was especially bad when at T:+ 18 hours Monday morning rolled around and I had to go to work. Something i'll never forget, while simultaneously have a hard time remembering.

In one of a less-than-intelligent life decision, swim made a batch of spaghetti sauce with a QP of green crack. A table spoon of sauce left one toasty, a 2.5"x2.5" piece of lasagna left swim incapacitated for a good while. The buzzed feeling at work was the 1st and last time that happened. 1st trials are Friday nights with optional monday work appearances. FTR, this batch 1/2 brownie too much. Swim is testing cookies tonight.

 

[Staestc]

rt-click, copy image, rt-click, paste. I just took this image from the site you linked to. Two clicks and it's here. Seems pretty easy to me. How are you doing it?

It's because I was on my work computer with it's horribly locked down browser. I could not even respond to this message yesterday, at all!

I am having no issues on my laptop at home. Did not know I could just copy and paste regardless, so thanks for that bit of education! I usually post from my phone at home while I am cooking

 

[Schlenkerla]

It's because I was on my work computer with it's horribly locked down browser. I could not even respond to this message yesterday, at all!

I am having no issues on my laptop at home. Did not know I could just copy and paste regardless, so thanks for that bit of education! I usually post from my phone at home while I am cooking

I would never use a work computer on this website. There's too much stuff here that might be considered not work safe. Like last night's discussion of edibles. What's not work safe is more than just nudity these days.