Whatcha Cooking today?

[Cornelius_Gotchberg]

"Making the goulash for dinner today."

My Dear late Mother used to make WeinerLash, to the delight of her seven (7) children.

The Gotch

[worth1]

I had enough goulash left to add some water and diced potatoes.
Also have a roma tomato that needs attention so it will go in later.
Maybe some red serrano peppers.

[Amateurinawe]

@worth1 we have some left over slow cooked lamb. Seeing as it is permissible to substitute any meat and add the word "lash" to it, I think we will "goulash it up" too. The Serrano pepper idea sounds fab too!

Rice, avocado and salad garnish coming right up....

[Sue_CT]

There are numerous versions of goulash, German, Hungarian, American. They are all different yet all legitimately called goulash,

[worth1]

I added 4 chopped serranos some Chipotle powder and a pinch of cumin.
The amount of onions I put in it made it extremely sweet.

20220704_113612.jpg

[worth1]

There are numerous versions of goulash, German, Hungarian, American. They are all different yet all legitimately called goulash,

My mom made the American goulash.
I do think it should be called American goulash and not goulash because it has no resemblance to European goulash at all
Especially if a bottle of ketchup is dumped in it.

One of my favorite dishes my mom made was called, conglom.
As in conglomerate.
You never knew what was going in it from one time to the next.
As it turns out it was very similar to ratatouille if not dead on.
Green and yellow squash onions tomatoes eggplant.
We ate a ton of it in the summer.
If memory serves me she also put in a few chunks of stale homemade bread like in French onion soup.
No meat was served with it.

[PlainJane]

@worth1, we had a lot of dinners like that growing up. Until my mom remarried the 5 of us got by on mystery meals, a lot of breakfast for dinner (which we loved) and a little help from the neighbors. She called everything either goulash or meatloaf just to shut us up.
The one thing I hated was having smelt for a solid 2 weeks in season. Lots of Michiganders still love smelt but if I never eat it again I’ll be happy.

[Amateurinawe]

IMG_20220704_204136_1.jpg

Thank you for inspiration @worth1 . We live and eat again

[PlainJane]

Now that’s a feast @Amateurinawe!

[Amateurinawe]

@PlainJane it used the lamb up that's what I am pleased with. Doggies still got a little leftovers and some lamb flavoured cooked carrots.

[worth1]

@PlainJane
I was raised up eating carp and Buffalo fish.
We would catch the things bleed them out and clean them.
Then my mom would pressure can them.
This would make the bones edible.
Then she made fried carp patties.
It was once considered a delicacy in the 19th century but over supply brought the price down and poor people could eat it.
Well we can't be having that now can we.
So carp became a trash fish the well to do wouldn't be caught dead eating.
Properly prepared it isn't bad at all.
The quality of the water it comes from has a huge influence on the flavor as well.
The US seems to be the only country that has this snob thing going on with carp and other foods.

Next is the lowly squirrel.
It was eaten by everyone until industrialized food came along.
Now it's considered hillbilly food for the ignorant and poor.
In other words if it doesn't come out of a nasty feedlot it isn't fit to eat.

[karstopography]

7118664E-C232-4E32-B687-8DB7CDF15D6D.jpeg

Bottled my fermented pepper sauce. Has a mix of peppers, Aji Cristal was one major component. Very mild, below tabasco sauce in heat. Seems like it would be good in a Bloody Mary.

[worth1]

What's a Bloody Mary called that's made with gin?
Answer.
A Red Snapper.
And it's much better.

[karstopography]

84660DA7-FA9D-4AE0-B6F9-A6C89F5647C0.jpeg

Korean Spare Ribs. Boiled for 1.5 hours in fresh ginger, soy sauce, and garlic.
Then in the 400° oven brushed with a ginger, soy, honey, sesame oil, gochujang, apricot, rice vinegar and garlic glaze. They are in the oven now, smell great.

[worth1]

One of my all time favorites growing up was my moms fried squash.
It was salted to draw out some moisture and flipped in yellow cornmeal.
That's it nothing complicated no fancy breading.
Then fried until golden brown.
I could eat platters full of them.

20220704_183942.jpg

[worth1]

4th of July feast.

20220704_193141.jpg

[rxkeith]

good hamburger soup here in the big pot.


keith

[pepperhead212]

I made a one dish meal - an Indian dal/subzi, in which I put 3/4 c each of toor dal, red chori, and whole sorghum berries, and soaked it for a couple of hours, then cooked that on slow cook, while out in the garden. Later, I removed that from the IP, rinsed it out, then cooked a chopped onion and about a half cup of chopped garlic scapes in some ghee. Then I added 3 tb of a new sambar masala I made recently, and about a cup of chopped tomatoes, and cooked on low, until the mix turned thick, then return the cooked dal to the IP. I tossed the diced eggplants in a wok, while that cooked, followed by the okra, and added them to the IP, then cooked again in the slow cook mode, while I was outside again. Probably took longer to type this in, than the work time for the dish!
Sorghum, rather jowar, added to the sambar, which eggplant and okra is cooked in. by pepperhead212, on Flickr

The okra, ready to stir fry briefly, in the leftover oil from the eggplant. by pepperhead212, on Flickr

Finished dal with eggplant and okra, and some sorghum - a.k.a. jowar. by pepperhead212, on Flickr

[Danny]

Just a quicky one pan meal with some beef strips , some stroganoff sauce, noodles and broccoli. Down and dirty, quick meal.

[karstopography]

42A71ECF-8613-49E6-952F-C34A84B1098E.jpeg

Spicy Peruvian Salsa with huacatay.

Really good. Not all that spicy. I used ripe (yellow orange) 2 Aji Cristal peppers and a small red serrano instead of the recipe calling for 2 jalapeños.

Otherwise, I followed the recipe which combines fresh garlic, lime juice, mayonnaise, cilantro, aji amarillo paste, huacatay paste (black mint) and that’s it, oh, and a bit of olive oil. Black mint is evidently more in the marigold family than mint. The paste is available online as is the aji amarillo paste, both made in Peru. Not that much gets used, so it’s a reasonably economical purchase.

Seem like in Peru, this salsa gets put on lots of foods. I’m cooking another steak picanha tonight and the sauce can be on the side. Might slice up a tomato or two and dip that in the salsa. There’s always tortilla chips!