Deviled eggs.
Ingredients besides the eggs.
Yellow mustard.
Mayonnaise.
Hot smoked Spanish paprika.
Dill relish.
Topped with.
Sandwich Pal horseradish sauce.
Sriracha sauce.
Lots of flavor.

Green beans ready and meatloaf out of the oven cooling off.
It got to 160 turned off and it coasted to 165.
No fancy toppings or anything.
It seems like the more you mess with a meatloaf the worse it gets sometimes.
It's an actual loaf.
The drippings will be tossed.

Made some hot sauce today, first time I did it properly. Was motivated by the recent news of sriracha 'shortage'.

In the process I discovered with first hand experience that habanero is about 15 times hotter than serrano, which I previously thought was hot. But my days of buying hot sauce from the super market is over.

maxjohnson wrote: ↑Sun Sep 10, 2023 3:59 pm Made some hot sauce today, first time I did it properly. Was motivated by the recent news of sriracha 'shortage'.

In the process I discovered with first hand experience that habanero is about 15 times hotter than serrano, which I previously thought was hot. But my days of buying hot sauce from the super market is over.

PXL_20230910_203938613.jpg

There's only one brand I buy and it's Valentina hot sauce out of Mexico.
The stuff is dirt cheap compared to other brands.
You can't duplicate the flavor or at least I can't.
It's also a favorite in Mexico too.

Decided to make dinner rolls.
Just two rolls.
It takes a cup of flour to make two dinner rolls.
These had powdered milk added.
No idea how much of anything else except for the yeast.
About two teaspoons.
I just did it.
No second rise.
Probably be a disaster.
-----------
Not a disaster but close to it.
Way over cooked and they stuck to the muffin pan.
Also not soft at all.
I did manage to choke one down.

For dinner today I fixed the wife and me a couple of half lb. double cheeseburgers and we shared a large order of Kennebec fries.

chicken soup with the left over chicken.
a garden medley of veggies thrown in along with parsley, and rosie basil just picked.


keith

I bought a giant bone in chuck roast and cooked it in the skillet.
I ate all the tender parts and put the rest in the refrigerator.
Had a baked potato too with butter and chili powder.

Another batch of that lentil salad, this time with some of those Thai long red beans, and some mung beans, just to empty that jar. A lot of tomatoes in this batch - almost 8 c halved cherries. And 2 red savinas, plus an aji dulce, for that habanero flavor (and a little heat).
Lentil salad again, with some of the Thai long red beans added this time. by pepperhead212, on Flickr

Well I'm in trouble again. Cooking pork side ribs, a slab of tail end of operation empty freezer.
I have never cooked ribs before. Last time I had some and didn't know what to do with it, my son stepped in and did the job - he boils them first on stovetop but I didn't want to do that so I got a oven roasted recipe.
Dry rub was done in haste - salt pepper brown sugar and coriander, then liberally slathered on some sesame oil and mixed that with apple juice in the bottom of the pan, covered in tinfoil, an hour in now at 300F and I can smell them already but a good two hours to go.
The big problem that I see square ahead is that I don't want to make sauce out of other sauces.
Why does every recipe have to have ketchup, worcester sauce, and or others instead of a true recipe from scratch?
This is pure stubbornness, since I have a nearly full bottle of ketchup that I never use, just sitting in the fridge. BUT NO.

So, does anyone have any sauce making tips to offer me? I'm thinking honey garlic type sauce since I have that. Need to choose a tangy thing, probably apple cider vinegar. I should cook this sauce in advance I'm thinking. So bit of evoo, maybe some whole spices? and ground, garlic, fresh ginger too, heated up and then stir in sugars and acid? Cook a little? Before the ribs are ready to broil.

Deluxe fish and fries.

What did you end up doing @bower?

@PlainJane it isn't done yet. I was busy and ran out of steam. The roasted ribs have been removed from the pan and are stuck in the fridge waiting for round two. Which I should do tonight but I am not deeply inspired I have to say.
The meat side of the ribs was face down as they recommend in various recipes, but the brown sugar in the rub certainly encouraged some burning on that side. I did add apple juice to the pan and foil covered but apparently not enough to keep it from drying out at 300F.
So already it seems well on the way to a big fail.
I have some yellow tomatoes that had to be cut down and ripened off the vine, and I was thinking about cooking those first as a basis for thickening the sauce. I should probably just take the path of least effort and investment of time, and just try to make it edible. If I had a bottled sauce I'd be wacking it on there.

I would never put the rib meat on the pan.
They should be up in my opinion.

worth1 wrote: ↑Sun Sep 10, 2023 1:06 pm Put the last quart of chili in the freezer.
Last 22 ounces of the ground chuck is now in the oven at 250°F.
It's a small meatloaf made with freshly chopped onion dash of soy sauce ketchup Knorr beef bullion powder black pepper 1 egg and cracker meal.
Nothing fancy.
Can of Kentucky Wonder style green beans and bacon heating in a small kettle.

Can of Kentucky Wonder style green beans...

Say more.

worth1 wrote: ↑Mon Sep 11, 2023 11:03 am Decided to make dinner rolls.
Just two rolls.
It takes a cup of flour to make two dinner rolls.
These had powdered milk added.
No idea how much of anything else except for the yeast.
About two teaspoons.
I just did it.
No second rise.
Probably be a disaster.
-----------
Not a disaster but close to it.
Way over cooked and they stuck to the muffin pan.
Also not soft at all.
I did manage to choke one down.
IMG_20230910_155259141_HDR.jpgIMG_20230910_171754917_HDR.jpgIMG_20230910_171802798_HDR.jpg

Did you partially fill the empties with water?

Tormato wrote: ↑Fri Sep 15, 2023 12:12 pm

worth1 wrote: ↑Sun Sep 10, 2023 1:06 pm Put the last quart of chili in the freezer.
Last 22 ounces of the ground chuck is now in the oven at 250°F.
It's a small meatloaf made with freshly chopped onion dash of soy sauce ketchup Knorr beef bullion powder black pepper 1 egg and cracker meal.
Nothing fancy.
Can of Kentucky Wonder style green beans and bacon heating in a small kettle.

Can of Kentucky Wonder style green beans...

Say more.

Allen's Italian style beans.

I went ahead with a 'don't invest too much time' approach, just to see if I could make a basic sauce without adding other sauces.
Started with some evoo in a saucepan on the stove. Decided not to do the nine yards with hard spices or long simmering, just go basic with a few dry bits:
1/2 tsp dry mustard
1/2 tsp garam masala
black pepper, salt... heating that then added
rasped garlic - bout a tablespoon
let it cook briefly then stirred in
honey - probably a quarter cup
and finally apple cider vinegar - a glug

It was obviously not thick enough to 'sauce' with, so I added about a tbs of tapioca flour and let it cook until it thickened up.

Looks like gravy, taste and texture like a barbecue sauce. Here it is after reheating and briefly broiling, on my previously burnt ribs. So I would say yes, absolutely it can be done, to make bbq sauce without ketchup, worcester, etc. or other named sauces.
It could be a dark sauce, just by focusing on paprika, molasses, or other more colorful ingredients.
It wasn't bad eating after all, and definitely bumped the ribs into 'edible' status. @PlainJane Granted, I am not very picky.
Next time (if there is a next time!) in hindsight I do think the yellow tomatoes would have made a great addition to this kind of sauce.

https://www.myrecipes.com/recipe/drunke ... reen-beans

Really tasty beef stir fry. Followed the recipe except I added mushrooms. I also used one red Guajillo and two small jalapeños for the peppers.

Lemongrass, basil, garlic, and peppers came from the garden.

Served over Jasmine rice.

Leftover green beans and a hot link.