There's a thick pan fried pork steak underneath the noodles pork gravy onion and mushrooms.
Spices and herbs.
Salt and pepper.
Roasted garlic cloves.
Freshly grated nutmeg.

Yesterdays supper.

Only change I would make would be in plating. I would go noodles, steak, mushrooms, onions and gravy. Either way bet I could do some real damage to that plate.

Used up the last of my tomatoes today and made pico de gallo. The tostadas are pretty damn spicy.

Not cooking, today.

I'm just drooling over a picture of deep fried bacon wrapped mini donuts with peanut butter and raspberry sauce on a stick, from the Minnesota State Fair.

I said a mouthful.

Tormato wrote: ↑Thu Aug 24, 2023 9:19 pm Not cooking, today.

I'm just drooling over a picture of deep fried bacon wrapped mini donuts with peanut butter and raspberry sauce on a stick, from the Minnesota State Fair.

I said a mouthful.

Elvis is back.

Anoche mi esposa preparó sopa de pollo y arroz. We both like soup in the summer and there’s nothing like chicken and rice soup for healing the body.

Tonight I believe I will make hamburgers on the grill.

Sue_CT wrote: ↑Thu Aug 24, 2023 8:40 pm Only change I would make would be in plating. I would go noodles, steak, mushrooms, onions and gravy. Either way bet I could do some real damage to that plate.

Pork steak etouffee.
The steak was pan fried then cooked smothered in the thin gravy until it got thick.
Noodles onions garlic and mushrooms each cooked separately then combined together in the gravy with the steak.

Crispy oily tacos made with the brisket squash pepper filling I made the other day.
Added chili powder.
Blue cheese and Sriracha sauce go in top.

I made a delicious creole type dish in the Instant Pot today, a rice dish, like jambalaya, but some venison/pork chorizo sausage, that I added some smoke seasoning to, so it had similar andouille seasonings. I started by pre-cooking the sausage, on high sauté, and while cooking, I cut up onion, green pepper, and celery, and started cooking them in some olive oil, after setting the meat aside. While cooking this "Holy Trinity", I cut up the tomatoes, garlic, okra, and beans, and got the bay leaves, cloves, and Syrian oregano (my easy way to get thyme flavor) ready, and when the onions started browning, added the garlic and cloves, stirring just a minute. Then I added the blended tomatoes, and rinsed out the blender with another 2 c of water, and added that, and 4 fresh bay leaves. Cooked that down on sauté medium, about 5 minutes, then added about 2½ c of okra, and 1¼ c parboiled rice, mixed well, salted with about 3/4 tsp salt (more in sausage, later), then set to cook on pressure cook/low for 15 minutes, then let pressure release naturally (took about 8 minutes). Then I added the cut up beans, and cooked sausage, mixed well, and let it sit for 10 minutes, cooking with retained heat. The beans needed 2 more minutes cooking, and that was it! Got over 3 qts of the rice mix.
Tomatoes for the creole dish, a little over 3 c, after blending. by pepperhead212, on Flickr

Cooking the onion, green peppers, and celery - the Holy Trinity - for the creole dish, on high sauté in IP. by pepperhead212, on Flickr

Syrian oregano, what I use for most things calling for thyme. by pepperhead212, on Flickr

Okra added to the tomatoes, after cooking down some with the seasonings. by pepperhead212, on Flickr

Several different beans I'm adding to the creole dish at the end, with the pre-cooked meat, like adding the shrimp to jambalaya at the end, to avoid overcooking. by pepperhead212, on Flickr

Some homemade sausage, with venison and pork, pre-cooked in the IP on sauté. by pepperhead212, on Flickr

Finished Creole type dish, with beans, okra, sausage, and parboiled rice. by pepperhead212, on Flickr

I had just enough of the taco filling left so I added 1 egg and had two crispy breakfast tacos.

Not being one to waste too much food I'm now working on the last of the pork steak concoction.

First when one makes something with traditional European spices and herbs there's actually no way to go but better and more flavor.
Sorry but it's true many times.

So.
I cut up the remaining portion of pork steak thing into bite sizes.
Added water.
Added smoked hot Spanish paprika.
Added 4 old shriveled jalapeno peppers diced.
Added Knorr tomato chicken bullion powder for salt.
Added more black pepper.
Added blue cheese to melt.
Added a wee bit of long grain rice.
About a handful.
Oregano and other herbs.
Put on stove to slowly simmer and cook the rice.
Flavor is amazing.
It'll be a nice soup stew like thing that's full of flavor.

Not worried about the pasta.

Also boiling potatoes for potato salad.
First small russets and then small reds separately because they cook at different rates.
They will be for later and is prep cooking.

My not so world famous potato salad.

My method is simple.
If you don't like the ingredients then don't use them.
I also mix all the ingredients up except for the potatoes first then fold in the potatoes last.
This way a can adjust the flavors before hand.

This one is.
Equal parts mayonnaise and yellow mustard.
Equal parts sweet and dill relish.
Big dollop of chopped up green olives and pimento.
You know, the ones you get like that in the jar that are cheaper.
One big giant yellow onion diced up finely.
I tossed in an old egg I needed to boil plus put one on top.
The juice of one hole lime squeezed in the lime squeezer for maximum output.
This had two reasons.
One for flavor and one as a preservative.
Put in russets first diced up and crushed with a pastry blender.
Added red potatoes just diced up.
Two different textures.
Mixed everything and put into smaller bowl.
Topped with ugly egg and chilli powder for visual appeal.
The potatoes were cooked then peeled and let cool.
No potatoes went to waste.

I've got about 2/3 cups of pinto beans in a plastic zipper bag with water soaking in the refrigerator.
No idea what I'm going to do with them.
Probably refried beans with freshly chopped onions and cheese on tostadas.
Yeah that sounds good refried pinto beans and freshly chopped onions and cheese on tostadas.
That's the ticket.

Beans ready to cook.
Cooked up some bacon and onion to cook with the beans.
Added ginger garlic paste and Knorr chicken bullion powder as well.
Beans soaked in salted water overnight.
We'll see how that turns out.

Pasta alla Norma, the Sicilian tomato and eggplant pasta dish. Perhaps the only pasta dish named after an Opera.

Beans ready.
Only spices are.
Knorr chicken bullion powder for salt and flower and freshly ground cumin.
Cornbread on the spur of the moment.
One cup flour.
One cup of yellow cornmeal.
One tablespoon of baking powder.
Handful of powdered milk.
One egg.
About a cup of water.
Big dollop of bacon grease.
Two tablespoons of Knorr chicken bullion powder for salt.
Freshly ground black pepper.
Enough hot bacon grease in a smoking hot skillet to fry the cornbread batter as it goes in.
Off to a 400F oven until cooked.

I want BBQ so bad but don't want to light a fire.
We're under a burn ban anyway but I think you can still have a closed fire.
Dry as a powder house and just not a good idea.
Since there really isn't much you can do with cooked sausage like hot links on the BBQ I decided to just cook them in the oven with Stubbs BBQ sauce on the side.
Stubbs is an old brand that's been around for years.
It originated from Stubbs BBQ ounce in Lubbock and also in Austin Texas more or less.
Stubblefield was a Texas icon when it comes to BBQ and music entertainment.

https://en.wikipedia.org/wiki/Christoph ... ubblefield

We make a lot of pizza here. This time we decided to do a sourdough crust with a Camadoli culture I've had going since 2014. It turned out very well, so I thought I'd share the results here.
600 grams Caputo 00 Pizzeria flour
390 grams water (65% of flour weight)
18 grams salt (3%)
10 grams active sourdough culture (1.7%)

rice soup with chicken bone broth left over from the drumsticks and chicken heart

Been eating on the beans and cornbread I made.
Added diced russet potatoes to the bean juice.
Fried two chicken thighs.
Tonight same thing but with fried fish and tater salad.