Fried mushrooms...so good. We never make them. As a kid there was a restaurant in town that basically was like homemade food, dutch country food. There was diner/truck stop too, but this was a little family type restaurant/hangout. One of the sides was fried mushrooms. Some sort of batter dipped. In a little waxed paper bag. I've never had their like, since. I should figure out how to grow some mushrooms here. Too expensive to buy.

A few days ago I cut up and steamed some pumpkins that were still hanging on in the cellar. Three small white ones (white flesh) and two small orange.
Goodbye pumpkins, hello pie. After this, it will come from quart jars. I think I have about 3-4 dozen down there. Doubt I'll grow pumpkins next year.
I never do crusts, this is much easier, 10 minutes of cooking and then an hour in the oven.

Soup weather today! I trimmed a bunch of that cutting celery in the hydroponics, and I got the idea for a soup. I used mostly the stems, in the mirepoix - the leaves I'll use in something else.
Leaf celery trimmed from the hydroponics. by pepperhead212, on Flickr

I made a batch of mushroom barley beef soup, and I put a couple cups of cubed butternut squash, leftover from the last thing I made with it. I didn't have any fresh mushrooms, but had about 1/2 c duxelles in the freezer, which is about a pound, cooked down. Plus .75 oz of dried boletus, which adds a lot of flavor to these soups, and other mushroom dishes.
Mushroom beef barley soup, with a little butternut squash added. by pepperhead212, on Flickr

I had 1/2 ,pound of ground chuck some easy melt cheese a little beef bullion and corkscrew pasta.
Homemade Hamburger Helper.
Here is how I keep the half pound of ground chuck fresh in the refrigerator.
I cut it in half with a freshly washed knife and put cling wrap over the end with no air under it.
Works great.

Today I'm going to make yet another hamburger from my tortilla/hamburger press.

Bought extra fancy large sesame seed buns some lettuce and tomatoes for the event.

Chicken Biriyani and saffron rice.

Made pork belly burnt ends, yummy. Shredded All-Seasons Cabbage and grated Touchon Carrot slaw with homemade dressing. Fresh cut garden vegetables way beat store bought for slaw.

Not that picky and looking for a change.
Everything is ready for the burger.
12 ounce patty.
Lettuce.
Foo Foo beefsteak tomato from Mexico.
Red onion.
Homemade pickled jalapeños, last of that jar.
Hamburger dill slices.
Cheddar cheese.
Mustard.
Buns on the side already toasted with homemade ghee.
It's a traditional Texas style burger, or so they say.

Plochman's .

This burger is awesome.
I cut it in half and only eating half of it.
Burger in stages of assembly.

The last of the assembly.
Wow this was really good.
One of the best.
The size of the meat patty was perfect for this sized bun.
No eating a ton of bread to get to a wee dried out over cooked patty.

PIC took two packages of tripe out of the freezer, more menudo coming up soon ! May try a recipe of some of the tripe simmered til tender in seasoned broth, pat dry and using potato or corn starch to fry a crispy coating on it. PIC saw the asian recipe for this, sounds good too.

Fish sandwich.

Hawaiian burger.
Buns toasted with ghee.
Layer of Duke's mayonnaise.
My experiment 5 ounce meat patties from the tortilla flat project.
Cheddar cheese.
Cooked pineapple slices.
Tomato slice.
And repeat.

Touchon Carrot and All seasons Cabbage slaw, plus a little crunchy apple slices thrown in, all dressed with apple cider vinegar, sugar and toasted sesame oil.

Pork chops marinated in sliced fresh ginger, garlic, soy sauce and grilled to 145°. Tasty.

WARMING_UP**_A_PASTY...the **UP part left to @rxkeith to flesh that there out.



Nothin' (IMO) like a Joe's Pasty (https://www.joespastyshopironwood.com/), slight char, and a ketchup/catsup/mustard accompaniment.

The Gotch

say, gotch,

don't you have anyone down your way that knows how to make a decent pasty? you gotta come all the way to da U.P?
up here, we got roys in houghton, connies kitchen here in calumet, that might be lunch tomorrow at work.
we also have tonys, in laurium the local diner, and the mohawk superette that makes decent pastys.
most of the restaurants have pastys on the menu such as suomi, kaleva, jims pizza, and the hut inn.
i'm missing a few. not too hard to find a DECENT pasty here.

we went to new york city a few years ago. i saw a lot of restaurants. not one place that sold pastys.
i told my wife we could make a killing bank rolling a good pasty shop.
sigh, still just a dream, but you heard it here first.


keith

karstopography wrote: ↑Tue Mar 15, 2022 7:11 pm 48E7B9F3-4D7A-456F-BCED-0DE2483F8A6C.jpeg297E7C42-CC09-42F7-B816-4B8A18BC4253.jpeg
Touchon Carrot and All seasons Cabbage slaw, plus a little crunchy apple slices thrown in, all dressed with apple cider vinegar, sugar and toasted sesame oil.

Pork chops marinated in sliced fresh ginger, garlic, soy sauce and grilled to 145°. Tasty.

Really nice looking, smooth, carrots. Do you ever get them with lots of fine feeder roots, and the carrot snaps in two when being pulled?

And speaking of carrots, I just received Autumn King, Oxheart, Saint Valery, and Tendersweet. I'll have to list them "up for grabs" along with the rest of the seeds that are coming in, here, soon.

@Tormato Haven’t had any snapped in two. Gotten a very few that fork at the bottom.

I made super deluxe nachos the other night.
They were more like a cross between nachos and enchiladas sort of.
Cooked in a big pizza platter.
One oddity is the ground meat was cooked separately and set aside.
The can of refried beans was put in the remaining beef tallow and water was added.
This had spices such as Chipotle powder added.
Cooked down some and the spiced beef put back in.
Layering
Restaurant style tortilla chips stacked high.
The bean meat gravy.
Cheddar cheese.
Onions diced.
My homemade pickled jalapeños.
Sriracha sauce.
Pur in oven and bake.
Eating the second half as we speak.

Late lunch today, nothing fancy enough for a pix. Mushrooms in a cream, butter wnd wine sauce over toast. Turned out as tasty as usual, can't hardly go wrong with that. Probably some left over menudo for a supper.