Cheap Eaten

[HenriSportif]

Nice punt, Worth!

[worth1]

Today with the cold weather and snow I got a hankering for hot and spicy Korean sort of food.
Using up the last of my giant kettle of beef vegetable soup stew like stuff.
I put in some leftover bow tie pasta some time ago and it has thickened considerably.
Last night I had a baked chicken leg thigh quarter.
So now I have two things to fool with.
Also cooked some rinsed rice.
The soup got a goodly dollop of Gochujang soy sauce and Sambal Oelek red chili paste.
I had a little Gochujang left in the container but not a lot.
Mostly side scrapings.
So I added some soy sauce and Sambal Oelek and mixed it up.
Put that all over the chicken and put it in the oven on a rack to cook.
Rice was put in a ramekin for a mold that has been slathered with my toasted habanero oil.
Three of my toasted walnuts were put in first so they would be on top with a dash of soy sauce.
This is breakfast.
Not bad for leftovers.

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[worth1]

The meal was hot but tasty.
Mouth burned the whole time.
Really liked the chicken and rice.

[worth1]

Leftover steak and onion kebobs.

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[worth1]

Last night I started soaking a pint of dried mayocoba beans.
24 hours later I drained and rinsed them well.
Took my giant ham bone from Christmas dinner and added to the beans.
The ham bone was like some sort of knuckle joint thing.
Left a goodly amount of meat on it.
Added ground black.
Cut up in short pieces two dried but fresh guajillo chili pods and added to the water.
These are hotter than normal, glad I only put two in after tasting.
Never had one so hot.
Very hot indeed.
Other aromatics will be included as the process unfolds and I taste the juices.
Obviously no salt was added because of the ham bone thing.

[worth1]

Making homemade cornbread I have no idea what I'm doing.

[worth1]

Simply Supper.

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[worth1]

I can't believe how fast I sucked that giant bowl of beans and cornbread down.
The hot oil I used in the cornbread was the oil I used to cook the walnuts and almonds in along with butter.
I also have no idea how or why the cornbread even came out the way it did.
By all reasoning it should have been a flop simply because I just used my hands to measure everything.
My cornbread is a 50/50 mix of cornmeal and flour one cup each.
A dollop of baking powder.
Salt.
Black pepper.
1 egg mixed with a little water.
Powdered milk and water.
The powderd milk is added to the dry ingredients.

[worth1]

Probably gonna tick off people far and wide but I'm gonna cook up some spaghetti and put my homemade posole over it with melted butter Gochujang and garlic powder.
Nothing like fusion food.
Italy meets Mexico meets Korea.

[worth1]

Just added some polar soy sauce water and hot smoked Spanish paprika to the mix.
Wow what a flavor profile.
Letting it cook down a little to thicken.
Mind you this is the sauce going with the pasta not the posole.
That will be added on top..

[karstopography]

[mention]worth1[/mention] I believe the known the world over Tikka Masala was some sort of spontaneous fusion food, or improvised, spur of the moment combination of flavors.

https://theculturetrip.com/europe/unite ... ka-masala/

[karstopography]

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Pork chops, sweet and sour red cabbage, rice and gravy. Cabbage from the garden, pork chops still pretty inexpensive.

[maxjohnson]

Road kill venison stew with a little curry. Throwing in whatever vegetables I have.

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And the best sourdough baguette I ever made. My sourdough yeasts are a year old now, they seem to do a lot better of a job fermenting the bread in the same time frame. I finally figured out the oven rack was too close to the heating element so I lowered it to the center of the oven and bread is heated more consistently. Also I keep having to remember to make the dough with not so much water, it rises a lot better.

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[worth1]

Excellent.

[maxjohnson]

I have discovered my favorite food ever.

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[Nan6b]

Tonight's dinner: homemade deviled eggs. Yum!

[worth1]

My homemade pork stew with gravy on toast and homemade thick potato chips on top.

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[Nan6b]

Worth, at first glance I thought those chips were bacon.

[Amateurinawe]

they are real crisps with the skins on, my wife would so love those..me too

[worth1]

they are real crisps with the skins on, my wife would so love those..me too

I broke my mandolin out to make them.
Couldn't get them crispy without over cooking them so I let them dry out the rest of the way.
Another option would be to finish them off in the oven on low on a baking sheet.

Reminds me of yet another story.
I was in a cooking supply store and asked the kid where the mandolins were.
He said sir this is a cooking store not a music store.