Any ideas on where to get real back bacon, middle bacon, or peameal bacon, in or around Sacramento, or online with reasonable shipping?
At this point it looks like even driving all the way to the Bay Area would be cheaper than paying for iced shipping - and I wouldn’t have to buy 5 pounds of it all at once.
All the vegetables are green and nothing’s reliable HELP
Yessssss. Perfect crispy gyoza bottoms thanks to corn starch.
This morning I had food dreams.
It was a weird traveling dream. In the middle, I was recruited to help cater my uncle’s wedding anniversary. First, I was put on drinks, delivering beverages to tables with each “round” of food (each course, really). At some point, there were troubles in the kitchen - it was 10 minutes to the next course, and the caterer’s huge frozen crab cakes hadn’t gone in the oven yet.
Also, there were troubles with the oven, which was exceptionally poorly designed. To change the temperature, you had to open the oven and press buttons just inside the door, right next to the exposed brushes of the convection fan’s motor. Not only was I at risk of touching something very hot when I adjusted the temperature, there was also the chance of getting shocked.
Then there was some other stressful traveling stuff (most of my dreams last night were stressful), and then I was hungry and shopping for food.
There was a roast beef, sliced about half an inch thick, with a nice dark crust (rub?) around the outside, but perfect, uniform, just-under-medium doneness throughout, with the grain texture of hanger steak, though the roast was much bigger around. It was cold, so I was planning to marinate it with lots of chopped garlic, splashes of soy sauce, and a bit of oil, then grill it extremely hot just to char the outside.
I also had some shrimp that I started to marinate (right in the market) with garlic, lemon, paprika (smoked?) and oil. It looked really good, and I couldn’t wait to get home and cook it.
Looking around the market for some last things before going home, we mused about the weird marbled chocolate “baguettes”, actually large loaves, apparently steamed instead of baked, very dense, probably exceeding 3 pounds.
As often happens with my food dreams, I woke up before I got to eat any of it.
I finally managed to make a full Sunday breakfast.
Bacon. Mushrooms sauteed in the bacon grease with garlic powder and Worcestershire. Two cage-free eggs fried in what was left after the mushrooms. White toast. Coffee.
Hm. Note to self: cream from cream-top milk is not sufficiently emulsified to use in coffee.
*looks at beads of oil floating around the top of his coffee*
Trader Joe’s sells fertilized eggs. Why?
The Bob’s Burger Experiment creates recipes from the Burger of the Day chalkboard, and they look even more delicious in real life.
A sirloin burger topped with balsamic honey ginger beets and soft chevre cheese. Comes with sweet and salty coleslaw.
One feta and garlic stuff lamb burger topped with braised leeks and mustard greens and a dollop of potato-leek mustard sauce. Served with a side of potato leek soup.
A sausage and beef burger stuffed with shrimp gumbo and rice, topped with collard greens. Served with crawfish and even more collard greens.
One all beef patty topped with American cheese and one fried egg: sunny side up. Served with hot sauce and a piece of lettuce on a plain bun.
An all beef patty stuffed with garlic and topped with artichokes, stewed tomatoes and parmesan cheese on a toasted onion bun.
An all beef patty marinated in Worcestershire sauce and topped with melted jalapeño Havarti cheese and homemade coleslaw on a sweet onion bun. Comes with a side of five golden rings of onion and salty kale chips.
This all beef patty is topped with deliciously complex gruyere cheese and placed atop a bed of leafy garlic roasted kale. Served on a toasted all wheat bun, this dish comes with a rosemary orzo salad.
Two all beef patties on a bed of lettuce topped with cheddar cheese and chunky guacamole. On rye bread. Comes with extra guac and tortilla chips.
One all beef patty topped stuffed and topped with steamed green broccoli florets and toasted feta, served on a french bun with sliced tomatoes.
Two all beef sliders grilled with black pepper and garlic topped with a creamy raspberry chèvre and diced cherry peppers on a toasted sesame seed bun. Served with seasoned potatoes.
All beef patty grilled with taco seasoning. Served with a sweet corn salsa (roasted shoepeg corn, yellow onions, diced tomatoes, salt, pepper) and topped with arugala on a Vienna roll.
A pinto bean burger, topped with the fried pickles, thin sliced sweet onion, arugula/spinach mix, and some horseradish sriracha mayo (made with Vegenaise).
13.And for the pièce de résistance:The Child Molester (comes with candy)
A veal and sweet onion burger topped with candied bacon, cheddar cheese and baby spinach. Garnished with a maple bacon lollipop, and served with every kid’s favorite - Kraft Mac & Cheese.
Some vague plans:
Pork Chili Verde
- oil, cumin seeds
- cubed pork shoulder, brown
- sprinkle with chile powder, hand-ground oregano, black pepper, flour
- onion, garlic, jalapeno, saute
- canned roasted green chiles
- canned tomatillos/salsa verde
- chicken stock
- apple cider vinegar
- generously salt chuck roast
- sear chuck roast in large skillet (outside on giant burner) on all sides, transfer to dutch oven
- brown onions in skillet with whole garlic cloves, thyme, rosemary, rai kuria, mushrooms, tomato paste; sprinkle with flour, let the flour cook; add to dutch oven
- deglaze skillet with red wine and chicken broth, add to dutch oven
- add carrots, parsnips, rutabaga
- top off dutch oven with broth, cook in oven at 275 for 2.5 hours
- add halved brussels sprouts, cook another 30 minutes
I want to make the pork chili verde first, so I can make burritos out of it, but it’s harder to get all the ingredients today. All I need for the pot roast is the meat.
wasabiflux asked: To me, natto smells and tastes like a combination of milky caramel and slightly funky socks. I like to eat it slightly warmed, on top of hot rice, with soy sauce or ponzu, karashi, and lots of green onion. If I have fresh okra, I also like adding some, lightly boiled and sliced, for the complimentary sliminess and texture.
This sorrel pickle I bought isn’t actually made from sorrel…
Not that the jar claims it is. But the Indian name for what this is made of and the Indian name for sorrel seem to be the same (gongura), and they’re both sour leafy vegetables.
The pickle overall tastes similar to the sorrel pickle I made last year, so I’m not disappointed.
More info on my interesting pickle acquisitions when I finish eating and I can take some photos.