bower wrote: ↑Tue Mar 11, 2025 3:37 pm I do have a big bag of cumin seeds. Don't have a grinder though, for when you really want the powder.

A small whirlybird coffee grinder works for me.
A Cuisinart I've had for 20 years.
The stainless cup comes out.

https://a.co/d/dBatTC9

Another Link to Cuisinart.
https://www.cuisinart.com/grind-central ... X36zWO8eKh

That's another thing I couldn't be without - besides the countless spices and peppers, grinders to grind them in!

Today I haven't cooked...yet. But I thawed my last rye loaf, to have some Braunschweiger sandwiches on (2, so far), since today is a "hot" day - I think they said it was the hottest (72°) since 11-11 in this area. I also thawed some things for Jambalaya, but I might wait until tomorrow, to make that.

Italian beef with chips on the side here.

Homegrwoninillinois wrote: ↑Tue Mar 11, 2025 5:16 pm Italian beef with chips on the side here.

Dipped in the juice too.

worth1 wrote: ↑Tue Mar 11, 2025 5:21 pm

Homegrwoninillinois wrote: ↑Tue Mar 11, 2025 5:16 pm Italian beef with chips on the side here.

Dipped in the juice too.

I didn’t think there was any other way

MissS wrote: ↑Sun Mar 02, 2025 11:57 amBeef Bulgolgi last night. I thorougly enjoyed it. It's easy to make and oh so flavorful

Recipe? My Dear eldest Brother's late 1st generation Korean wife used to make Killer Bulgogi; regrettably, she didn't leave the recipe behind.

The Gotch

Cornelius_Gotchberg wrote: ↑Wed Mar 12, 2025 7:53 am

MissS wrote: ↑Sun Mar 02, 2025 11:57 amBeef Bulgolgi last night. I thorougly enjoyed it. It's easy to make and oh so flavorful

Recipe? My Dear eldest Brother's late 1st generation Korean wife used to make Killer Bulgogi; regrettably, she didn't leave the recipe behind.

The Gotch

I purchase the Costco thin sliced steaks. They are great for this dish as well as sandwiches and tacos. You could semi freeze a steak and then slice it as thin as you can if you don't have a Costco. Marinade the meat for 30 minutes to 4 hours. I use Asian Pears to tenderize the meat. Don't tenderize/marinate for too long or it will be too mushy.

Marinade - I don't measure
Soy Sauce or Aminos
Rice Wine Vinegar
Brown Sugar
Asian Pear sliced
Minced Garlic
Minced Ginger or powdered if you are in a pinch
Sesame Oil
Lots of sliced onion

Heat a skillet to medium high. Add meat and marinade. Cook for 3 - 5 minutes until meat is well done. Serve with rice. I like it in lettuce wraps with the rice. You can top with sesame seeds or green onion. You can also make it with pork or chicken.

The Bulgogi sounds good never heard of it and can't pronounce it.

oats have taken a beating by some.
here is how i do it frequently.

1 cup organic rolled oats
about 2 1/2 cups water
spoonful of yogurt.
stir and leave sit overnight.
next morning
dice up about 1/4 small apple add to the pot and cook on low.
once it starts bubbling, stir in some cinnamon, a few raisins,
some ground flax, and some hulled nutritional hemp seeds.
once it is starting to thicken, i will add an egg, if desired.
once the oats have set up, i rinse off some wild blue berries, and stir in.
next i crumble up some pecan halves, and add some maple syrup, and eat.
i can eat this almost every day.
tweak it however you like.


keith

I made bean patties out of the remainder of my refried beans.
Just added Knorr chicken bullion powder flour and egg.

Hamburger meat vegetable soup.
About a pound ground beef into lopsided meatballs.
Carrots.
Potatoes.
Corn.
Red jalapeno.
Dried up onion.
Tomato.
Green beans.
Knorr beef bullion powder for the MSG and salt.
Onion powder.
Garlic powder.
Black pepper.
Paprika.
Cumin.
Kitchen bouquet.
Kettles full.

Added a little rice ancho powder and oregano.

Linguini with garlic, sun dried tomatoes, toasted breadcrumbs, capers, Parmesan cheese, lemon zest, lemon juice, and burrata.

I made some jambalaya today, that I took out a pound of frozen, leftover ham for, and also thawed some shrimp, which I add a serving at a time, and I'll be eating a bunch of servings of this (there's well over 2 qts of it left!).

I made it with some brown basmati, that I soaked in hot water, but only 2 hours, so it didn't have much effect on its cooking time, though I was just guessing at it, anyway, since I was cooking on low pressure.

I started with 2 smaller diced onions, in some olive oil, in the Instant Pot, on Sauté. When it started browning, I added the celery and bell pepper (usually use green in this, but only had ripe on hand today), and cooked 6 or 7 minutes, while getting other things ready. I then added the garlic, herbs (5 fresh bay, 1½ tsp thyme, 1/2 tsp marjoram, and ground Thai pepper,for heat, plus two 4 oz containers of tomato paste I had frozen, and cooked this until the fond was starting from the paste, and I added 1/3 c white vermouth, and scraped the bottom, then added the ham, and cooked a couple of minutes. Then I added a 28 oz can of crushed tomatoes, 3 water (rinsed the can out with this), and the 1½ c soaked brown basmati. Brought it to a boil (the ham and canned tomatoes had enough salt, I didn't add any more), then hit Off, and Manual, and adjusted level to low pressure, then 35 min - as I said in the beginning, soaking didn't affect the rice much, so I had to replace the lid after checking the rice, and I set it Manual on low, for another 10 min, let the pressure release 5 min, and the rice was done. Then, I cut 6 of those oversized shrimp (don't remember the size) in half, and let them heat, on top for just 2 minutes, and it was ready to serve.
Onions for the Jambalaya, in sauté mode in Instant Pot, cooking before the bell pepper and celery is added. by pepperhead212, on Flickr

The bell pepper, celery, garlic, and remaining herbs and spices, ready to add to IP. by pepperhead212, on Flickr

Cut up leftover ham, to and to the IP, after cooking the veggies a while. by pepperhead212, on Flickr

The Jambalaya mix, after adding the tomato paste, chopped tomatoes, and rice, just before adding remaining liquid. by pepperhead212, on Flickr

Jambalaya, almost finished, ready to put the serving of cooked shrimp on, to heat briefly. by pepperhead212, on Flickr

Single serving of shrimp, heated on top of the Jambalaya, and ready to serve. by pepperhead212, on Flickr

Finished Jambalaya. by pepperhead212, on Flickr

worth1 wrote: ↑Wed Mar 12, 2025 10:33 am The Bulgogi sounds good never heard of it and can't pronounce it.

Bull-go-gee

It's a Korean dish.

I didn’t take a photo while slaving over the cast iron. We had scratch Birria Tacos with beans and rice.

~Sam

Bacon wrapped 85/15 grass fed ground beef on the grill. Merlot lettuce and arugula, plus toasted slivered almonds and crumbled feta dressed with a homemade honey dijon vinaigrette. Super yummy.

Here in steerage we're having a thin vegetable soup with bits of beef and crackers.

Steerage on the Titanic finally ran out of runny soup this evening.
Looking forward to tomorrows breakfast.
Date April 14 1912.