WANT!!!!!!!!!!!!!!!!!!!!

Can't even remember what I bought at the store yesterday.
I needed some reading glasses and raced through the store like a wild man.
Noticed headless Texas Gulf shrimp on sale for 5 something a pound and got 3 pounds.
Stocked back up on poblano and jalapeño peppers too.
So what ever I dream up it'll involve shrimp and peppers.

I did pick up exactly 4.5 pounds of chicken gizzards at the store.
They are in my smallest mirromatic pressure cooker as we speak.
Going to cook at 15 PSI for 25 minutes.
Then they'll be fried later on.
I think I paid less than 10 dollars for the old pressure cooker at Good Will and bought a new gasket for it.

One thing I di to offset the time difference between a glass top stove and a gas stove.
It say to turn off heat and let cool down.
This can take forever on a glass top stove.
I put it on a trivet on a cool burner to cool off and let the pressure go down.
This is the only pressure cooker or canner I have without a pressure guage.
It drives me batty.

On a side note this particular pressure cooker is about 75 years old but maybe a little newer.
It came with the old instruction manual copyright 1947.
You won't get that from a modern instapot or any other modern electronic contraption made in China.

Not one to waste much it took less than 15 minutes to cool off enough for the pressure to drop to dead zero.
I transferred the gizzards to a colander set on top of a kettle to save the broth.
I reserved that last on the bottom for the drain due to possible things I wouldn't want to eat considering what gizzards do.
Like you would when steaming clams.
Now they will completely cool off.

Next is the long and arduous task of peeling 3 pounds of shrimp and distributing it properly.
Some for fried shrimp tonight with fried fish.
The rest of it will be frozen for later use.
Maybe I'll just peel enough for today.
Next is a whole chicken I need to cut up and debone the breast section like a boneless chicken breast thing I have going on for tomorrow.
My knives are literally razor sharp for this delicate task.
Think airline chicken.

https://www.google.com/url?sa=t&source= ... cbkXZZSfMg

POS Chinese scales don't work.
Had to guess the weight for the shrimp.
Well anyway I put the shrimp shells in the broth from the chicken gizzards to cook the flavor out of them.
That broth will be the beginning of a shrimp chowder.
Next will be shriveled up celery I have on hand.

After an arduous, full morning/half afternoon of processing beau coup Tomato Junk for the freezer, the lovely and long suffering Mrs. Gotch has enough left over to whip up her TO_DIE_FOR Chile Relleno Bake, replete with Jimmy Nardello & Sweet Sunset Sweet Peppers: She thought it had too many herbs, her adoring husband said Balderdash....but you's could filled the pan a with more.....

The Gotch

Decided to just have a shrimp chowder.
Many ingredients as usual.
Texas Trinity, chopped jalapeños celery onion.
Gold potatoes.
Fresh basil.
Garlic.
Lots of black pepper.
Shrimp lots of shrimp.
Ground clove.
The broth from the gizzards.
Ate a whole bowl and have another waiting in the refrigerator for later.

Looks good!

Shrimp had been on sale here too, so made a shrimp salad almost like a chicken or ham salad but with chunks of shrimp. Pretty tasty on a lettuce/thinly cut veggies. It's cooled down here to the 90's, but still a good meal.

Instead of being greedy I saved most of the shrimp for the second bowl.
The Texas Trinity was 1 cup each chopped jalapeños onion and celery heart.
Onion carmalized then the other two.
The jalapeños were huge and I pulled the seeds out and washed.
More or less a slightly hot bell pepper.
Considering the price difference between the two the jalapeños are a better choice.
A colored bell pepper is over a dollar each.
Mixed cold broth in with flour to cook about 30 minutes.
No dairy product at all.
Just in case someone is interested.

karstopography wrote: ↑Fri Sep 02, 2022 8:48 pm CA1EB48A-1DC9-49D0-A4D0-AEA905250B19.jpeg
Back ribs. Korean flavors. Gochujang, ginger, garlic, onion, soy sauce, honey, sesame oil.

I like the boiled first version better. These were on done out on the egg the whole time. Still good.

I have an egg - would love to get your recipe on these... they look SO good!

CrazyAboutOrchids wrote: ↑Sun Sep 04, 2022 7:02 am

karstopography wrote: ↑Fri Sep 02, 2022 8:48 pm CA1EB48A-1DC9-49D0-A4D0-AEA905250B19.jpeg
Back ribs. Korean flavors. Gochujang, ginger, garlic, onion, soy sauce, honey, sesame oil.

I like the boiled first version better. These were on done out on the egg the whole time. Still good.

I have an egg - would love to get your recipe on these... they look SO good!

https://tasty.co/recipe/korean-style-ribs
Basically this. I substituted gochujang for the red chili powder.

karstopography wrote: ↑Sun Sep 04, 2022 7:55 am

CrazyAboutOrchids wrote: ↑Sun Sep 04, 2022 7:02 am

karstopography wrote: ↑Fri Sep 02, 2022 8:48 pm CA1EB48A-1DC9-49D0-A4D0-AEA905250B19.jpeg
Back ribs. Korean flavors. Gochujang, ginger, garlic, onion, soy sauce, honey, sesame oil.

I like the boiled first version better. These were on done out on the egg the whole time. Still good.

I have an egg - would love to get your recipe on these... they look SO good!

https://tasty.co/recipe/korean-style-ribs
Basically this. I substituted gochujang for the red chili powder.

I love Gochujang I can't believe I just discovered the stuff in the last few years.

@karstopography "I love Gochujang I can't believe I just discovered the stuff in the last few years."

Sheesh, you's people...I can't catch a break!

1st, I don't know how many hundreds of tomato varieties are mocking me because I haven't tried them, and now we're onto sauces & recipes???

And if you's must know, yes, Herr/Frau Google has been consulted on Gochujang.....

The Gotch

Korean Gochujang HOT Gizzards.
Complete with Gochujang Sambal Oelek toasted sesame oil homemade habanero oil homemade habanero sauce.
Vinegar.
Sugar.
Homemade home grown pickled ghost and pepperocini peppers.
Previously pressure cooked dinosaur gizzards.
Egg wash and flour with corn starch in it.
Flour egg wash back in flour and in the hot oil for a swim.
Better than any hot wing on the planet solar system or even the galaxy.

@worth1 I love chicken gizzards and those look amazing.

The chicken has been cut up to make two airline chicken breasts.
The legs and thighs are removed.
Both the breasts and leg thigh combos are in the refrigerator covered in salt to remove moisture from the skin.
I hate to use the term dry brine because to me it's an oxymoron.
A brine is defined as a wet solution.
I am actually old enough to remember the days when airlines served this sort of fare in first class and people dressed up to travel.
I was always traveling in first class back in the 70's and for the most part from 2005 to 2015.

The remainder of the chicken is being turned into a chicken stock for later use.