> Sriracha shortage: What you need to know. cnn.com/2022/06/09/business-fo

Sriracha shortage? Oh no!

I guess I'll be learning how to make my own Sriracha next…

Today's breakfast: homemade frozen toaster pancakes.

These are super easy to make, just double the recipe whenever you want to make pancakes for a meal and after you cook the batch you are going to eat, cook the rest sized to fit into a toaster.

The only trick? Cook them lightly, almost undercooked really. Then let them cool thoroughly and dry out a bit. Pack them four to a ziplock and toss in the freezer.

Optional: put wax paper between them to make them easy to separate.

I was out of bread and didn't feel like making some right now, so instead I made a mess of pancakes: some to eat for lunch and some to freeze for later.

(I was out of milk too, but I had canned milk, which works fine.)

Every now and then I forget people who've had their gall bladder removed really shouldn't eat meals loaded with grease.

But the reminds me pretty quickly…

When you don't need to make a point about the need for governmental food safety regulation enforcement because reality makes it for you.

> Former employee blows whistle on baby formula production plant tied to outbreak. foodsafetynews.com/2022/04/for

Just realized I'm going to need to put together seed-starter trays for my garden next weekend. Last year I waited until late March and that proved too late for things like onions and melons which need a longer growing season.

Made beef stew from scratch in the pressure cooker tonight. Turned out well, but I think I prefer using the slow cooker for stews.

For one, I need to add a thickener to the broth – it's too soupy. With the slow cooker it always breaks down the starches in the potatoes and carrots enough no thickener is required.

For another? The beef is actually too well-done. I'd like it just a tad chewier. Veggies and mushrooms were perfect though!

I left my sister's place on Thanksgiving with a bag full of leftovers, including a couple pounds of turkey scraps and bones.

Tonight I'm making turkey soup with the pressure cooker.

First 20 minutes with the bones and scraps, then pulled everything out, threw away the smaller bones, and put the big bones back in. Added dried onions and spices and gave the bones another 40 minutes.

Then out came the bones and in went the meat, veggies, pasta, and some chicken stock for 10 more minutes.

Yesterday I made pot roast with wine, potatoes, carrots, and onions in the pressure cooker. It was a large roast and I cooked it for only 45 minutes, but I think next time I'll reduce the time as the veggies got a little too soft.

Afterwards I froze some meat and the rest of the veggies and cut up the rest of the meat and put it back in the broth; using the slow-cook setting for 8 hours. Then, this morning, I added a lot of spices and some beef bullion.

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A recipe's only website…

> Only Based cooking. No ads, no tracking, nothing but based cooking. based.cooking/

Making bread and crackers today.

This is my second attempt at crackers and, while they are quite easy to make and taste fine, I've yet to achieve the texture and crunch of the better store-bought crackers.

Mine are a little too crunchy actually. In one sense this is better than store-bought, because they do not break as easily when scooping up cream cheese or peanut butter. So, even if I don't figure out the trick for a lighter cracker, they are probably fine the way they are…

Made 'get crazy using up stuff in the freezer' pilaf tonight.

From the freezer: Chicken broth I made a while back, the last of a bag of frozen mixed veggies, and 2 chicken thighs.

From the spice shelf: Smoke seasoning, smoked paprika, dried chilis, and more. (Maybe a little too much of the smoke and the chilis and more?)

Everything into the rice cooker, along with two cups of long-grain white rice and a little extra water.

Result: Yum! (Maybe a bit spicy? Except I LIKE spicy.)

[CONTD]

Fresh tomatoes from my garden, thinly sliced and sprinkled with seasoning salt and a few drops of key lime juice.

A simple pleasure.

While I was de-cluttering I came across an electric broiler with a rotisserie system. I bought the thing years ago, new in box, at a garage sale – but never used it.

So today, since it was already hot enough outside to cook sous vide, I set the thing up and cooked a whole chicken outside. Worked great! Took about three hours to get the chicken to the proper internal temperature.

The chicken was fully cooked, nice and juicy, and had a crackly skin. Now I want to try a dry-rubbed roast!

When you put an English Muffin in the toaster and then go check it and realize you didn't push the handle down and you still have raw English Muffins.

If you think about it, English Muffins are an odd .

1. Basically inedible until they are toasted

2. Not 'English' at all (American invention, like 'French Toast') - en.wikipedia.org/wiki/English_

3. Not even 'Muffins' in the strictest sense - en.wikipedia.org/wiki/Muffin

4. Purely a factory food, there's no such thing as 'home made English Muffins'

Nowadays a roadside stand might have Rainier, Chelan, Tieton, Lambert, Index, and (of course) Bing cherries. And all of them have their own unique taste and texture.

And I love all of them. I actually have to watch myself because I will literally eat them until I get sick. (Too many cherries do bad things to your lower digestive tract.)

But, as I said, when I was a kid it was mostly Bings, thus why they are 'the taste of summer' to me.

Go buy some cherries!

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Recipe – Lazy Cherry Pie

Ingredients, per serving:

* 1/4 to 1/3 cup canned cherry pie filling (the 'Lite' version has a lot less calories)

* 2 to 3 graham crackers

* 2 tbls whipped cream (or, my favorite, sour cream)

Put cherry pie filling in a cup or bowl. Coarsely crush graham crackers and stir into the pie filling. Top with whipped cream.

Oho! I always suspected Mongolian barbecue had nothing to do with Mongolia. en.wikipedia.org/wiki/Mongolia

(It's still tasty though!)

However… Turns out there is an actual Mongolian barbecue dish called 'Khorkhog'. en.wikipedia.org/wiki/Khorkhog

Honestly? Khorkhog sounds like something Klingons would eat while it was still wriggling.

Dinner underway. Tonight is refried beans, Mexican rice, and a Southwest omelette.

The Southwest omelette is your basic 3 egg omelette filled with chorizo, cheese, and hatch chili. 😋

I have an easy trick for the Mexican rice: make the whole thing in the rice cooker! Just replace half the water with 1.5 times as much salsa and cook normally. For example, if your rice requires 2 cups of water, use 1 cup of water and 1.5 cups of salsa.

I know what it sounds like, but it tastes great.

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