Welp here it is in all it's fattening glory.
I decided to fry up some fish with the same method.
Then I used the leftover flour and egg wash to make some pan bread.
All I had to do is add a little baking powder.

tonight, it is turkey giblet soup.
it cost next to nothing to make. the necks and giblets were free. a local restaurant serves
turkey dinners on sunday. they have no use for the giblets, so unless someone wants them they get pitched.
i kept some aside for our dog, and cooked the rest. the only things in the soup that were purchased was the
organic celery for 2.49, a cup of white rice, and 1/2 cup wild rice, corn and some seasonings.
added to the pot were garden garlic, onions, carrots, some greens, and a few tomatoes still in the house.
total cost including the gas to get the giblets is prolly under $10.00.
there is enough soup there for 16 people.



keith

I haven't really cooked anything from scratch for about two weeks, I had so much laid up in the freezer. But coming to an end, so today I went shopping and scored some beef at $13.21 per kilo. Couple of small inside round roasts and a club pack of steaks for stew. Cooking one of the 'mini roast' tonight with a recipe nabbed online - an old classic. You chop onions, carrots and such, toss in oil, salt and herb (summer savory for me) then toss them in the roaster and lay the seasoned roast on top of the vegs. I did a grated garlic, olive oil, salt, pepper and thyme with a dab of balsamic vinegar and red wine for the seasoning. Some new potatoes volunteers from the garden are also cut up and roasting on the side. For a so called 'mini roast' the recipe given was just 350F for an hour, so I'm trying that. Actual weight is 622g so it is a bit more than a pound but I think the mini approach may be best. I have tried in the past doing the ten minute sear and then lowering the heat on a small roast, but seems to me they are always well done if not over done, in less than an hour. We shall see.

I had 2 pounds of ground beef that needed attention.
Another East meets West concoction.
This time it's another amazing chili.
I had powder made of fenugreek real cinnamon and some sort of hot chili powder from India I added to the chili.
Also some leftover mushrooms cooked in ghee Soy sauce and Worcestershire sauce for last nights steak.
Other ingredients are the usual or maybe unusual for a Texas chili.
Cumin.
Chili powder.
Mexican oregano.
Fresh garlic.
Salt.
Paprika.
Cilantro.
Masa harina.
Naturally black pepper involved somewhere.

The fenugreek really changed the dimensions of the chili.
It added a slightly citrus sour and bitterness to the background.
Not at all unpleasant.
Something that could be a mystery flavor/ secret ingredient to people that don't know what it tastes like.
It'll be in all my chili from now on if I have them.
About a tablespoon of ground fenugreek seeds to a regular amount of chili with 2 pounds of beef should be a good start.
My chili is on the runny side so I can add saltine crackers oyster crackers or Fritos corn chips.

Lemongrass tea. 5-6 minutes in boiling water, then add in a little bit of local Chinese Tallow honey. Yummy!

I should be hungry after all day in the garden getting my last bed of garlic in, but for some reason no appetite for anything.
So I dug some stuff out of the freezer that just needs to be et. Rice cooked in chicken drippings some time ago. Some godforsaken turkey chopped up pretty fine, also vintage. I got green onions and parsley from out by the door. Baby carrots mokums too, and I have sweet mini peppers from the last shopping trip. Garlic of course. A bit of fresh ginger I had to cut off my sprouted piece, which I was meaning to plant. For some reason stayed the freshest while others shriveled. Forgot to buy more. Frozen peas I have and it's a must, like egg in fried rice it is just necessary for this fried rice business. I have a crazy amount of limes, as I stupidly paid $10 for a bag of them only to watch them yellow within days, so there's going to be lime juice applied to whatever it turns out to be, and that's a good thing for the crappy lack of appetite, for sure. Lime is so spritely. And ginger will help.

Seasoned Marinated inside skirt steak on the grill. Chopped sweet yellow onions, chopped cilantro, lightly toasted corn tortillas, maybe a little hot sauce, sliced fresh limes. Maybe I’ll throw a few red and turning red jalapeños, giant Aconcagua peppers on the grill with some of the onions. The meat will be diced up for street tacos. Add ons as desired.

Shrimp pesto pizza. First I have ever had shrimp on a pizza. I like it.

Shrimp pesto pizza

Date night!!! Prime rib cooked low and slow all day mushroom risotto and roasted carrots amazing topped off with a nice glass of red wine and a fire

AKgardener wrote: ↑Thu Oct 26, 2023 7:31 pm Date night!!! Prime rib cooked low and slow all day mushroom risotto and roasted carrots amazing topped off with a nice glass of red wine and a fire

And?...
It's 9:18 now

Haha it was a delicious and delightful day !!! nuff said we had our 23rd wedding anniversary on October 16th but I was really sick and didn’t get to celebrate it sooo made up for it..

Homemade chili and homemade tamales for the last few days.

Going to take a handful of these native pecans I foraged and picked out Wednesday, chop them up and combine those with a handful of chopped parsley and a couple cloves of minced garlic for a topping on baked salmon. I’ve got everything but the salmon.

Native pecans are not so big, but big on flavor. These are from two different trees that are early to drop.

Yesterday I made my last batch of that lentil salad I make frequently, with all those cherry tomatoes I harvested, plus some of those garlic chives, some cilantro, some feta, some almonds, and an aji dulce and red savina of each. There are still a few cherries, and a bunch of peppers, but the cold will soon be here.

More prepping than cooking, making some gravlax. We like it. I do trim the belly area and just butter poach that and the tail if it is thin.

Got some grilling plans for tomorrow on the Santa Maria grill.
Celebrating the cooler weather.

Salmon about to go in the oven.

The chicken livers I put in with the baked chicken I made awhile back was really good.
So today I put two containers of chicken livers in my favorite pasta kettle with.
Dark soy sauce.
My homemade extra thick Soy sauce I made with sugar and molasses.
Fiesta brand chili powder.
Garlic powder.
Cumin powder.
Mexican oregano.
Chinese five spice powder.
2 tablespoons of bacon grease.
It's covered and in the oven braising at around 275F.

Might sound pretty disgusting but it shouldn't be.

I almost forgot to add the other ingredients to the concoction.
A whole peeled and diced eggplant.
Black pepper.
Knorr chicken bullion powder.