Cooking Stuff

Sunday Cats #95 Plus a Baby!

noreply@blogger.com (Bob) — Sun, 22 Jan 2012 12:48:00 +0000

Two of my sisters are visiting and one of them brought my eight week old niece. It's nice. The real Bob is a bit confused by the baby. (stupid blurry photo) She smells like milk and looks like a person. But she's about his size (he's a little bigger actually) and makes some strange noises. But they seem to have come to an understanding. She ignores him and he just does his thing. Although he does get a little jealous when I hold her. Heh. I've taken lots of pictures of them, so the next few Sundays are going to be a Bob and Lucy smorgasbord. I might even get around to posting food again, who knows?

Sunday Cats #94

noreply@blogger.com (Bob) — Sun, 01 Jan 2012 17:02:00 +0000

The real Bob cares not for your "new year". Now rub his belly.

How to Make Homemade Vanilla Sugar: Phase One

noreply@blogger.com (Bob) — Thu, 29 Dec 2011 17:48:00 +0000

I have a couple vanilla beans that I had been kind of sitting on, waiting to do something cool with. But as much as I wanted pastry cream or a good vanilla mousse, that's just not happening with the work space I have now. So I decided to make vanilla sugar, it's easy and keeps forever, that's exactly my speed these days. Heh.

I didn't know how to make it, really, but the internet knows all and tells more. Of course I immediately thought of Dawn over at Vanilla Sugar, derp, but she didn't know how to make it. I was perplexed, but that's not a real challenge. I asked around the usual channels and decided on the way Shane from Culinary Alchemy said to. It seemed easiest. Heh.

At least this is pretty much what I remember him saying. I didn't want to log out of my personal Facebook, log into my blog Facebook, check, then log back into my personal one. Because I always forget passwords or something and I think what I did will work fine. I cut up the vanilla pod into quarters, didn't bother to scrape most of the seeds out since there's going to be shaking on a regular basis. And I just stuck it all in a glass jar together. Now I'm going to leave it mostly alone for a couple weeks, shaking when I feel the need. And we'll see what happens. Further updates as events warrant.

Sunday Cats #93

noreply@blogger.com (Bob) — Sun, 18 Dec 2011 13:56:00 +0000

Uhm, excuse me? I was reading that. I only put it down for a minute. Would you mind... My cat is a jerk.

Less Greasy Steak and Cheese Sub

noreply@blogger.com (Bob) — Mon, 12 Dec 2011 16:56:00 +0000

Ok, first off, I'm not in or from or even been to Philadelphia. This isn't pretending to be a Philly cheese steak. All right? All right. So.

I love steak and cheese subs. They are the awesome. The biggest problem I have with them is if you get them delivered, by the time the get to you the bread is soggy with grease. As is the wrapper, the bag, the driver and the seat that it was sitting on. Even if you get take out, a similar problem is had only with you instead of a driver.

There are two ways to avoid this: eat in the shop (not my favorite) or make your own (clearly my choice). Also, if you make you own it doesn't have to be quite so greasy because you don't need to use that weird ass shaved steak that sub shops use. I use cube steak, cut into... er, cubes. I don't feel like writing a recipe, so I'm just going to show you what I do. It's not hard, there's only six ingredients and it takes but moments.

First, chop up a bunch of onion, your cube steak and anything else you want in there like peppers, mushrooms, pepperoni or what have you. I have no picture, just close your eyes and use your imagination. Done? Ok.

Then heat up a skillet nice and hot. Here's part of the trick to less greasy, I use anodized aluminum. If I used steel I'd need tons of oil, you can use non stick too but you don't get as good browning with it, although cast iron is best of course. But I love anodized aluminum. Now, toss the steak on there and let it sit for a minute. Some salt and pepper at this point would be a good idea.You want it to start to brown before you put the onions in because the onions (and whatever else) are going to put out juices that might stop it from browning more. And brown is beautiful folks. So once the onions are in there, toss that stuff around, let it sit and... well, that's pretty much it. Stir it a couple times, maybe, but it's going to cook real fast so you might not even need to. Once it's done form it into a sub shape, put some cheese on top (whatever kind you like, I'm from Boston so it's American all the way) and let it melt a bit. Then plop it on a roll. You have now completed a less greasy steak and cheese. I strongly suggest you eat it.

Sunday Cats #92

noreply@blogger.com (Bob) — Sun, 04 Dec 2011 14:22:00 +0000

So, who out there thinks that it's a coincidence that my favorite spot on the couch is also the real Bob's favorite spot? You'd think that since I'm living alone, well, without other humans, I'd get my pick of where I sit. You'd think that. Yeah, enjoy it.

Lamb Pilaf

noreply@blogger.com (Bob) — Fri, 02 Dec 2011 14:59:00 +0000

Just a quickie today kids, I'm not even telling you about the butterflied leg of lamb I got the meat (and fat) for this from. Saving that for next week. But this was good. Really, really good. What I did was took the fat cap off the cooked leg of lamb, chopped it up, rendered it up and poured off the fat and cracklins (mmmm, cracklins). I got some good fond, deglazed that with some weak chicken broth, poured that off, added some of the fat back in and sauteed onions and garlic in it.

Then I cooked the rice like you would for any other pilaf (would have added orzo, but I couldn't find it, stupid unorganized kitchen), plus some salt, pepper and a little oregano, added the chopped up cooked lamb at the end and... well, that's it. Except I added the cracklins back in. Because I'm a madman. It was as unctuous as a dictator's sycophant, with little bursts of rich lamby goodness from the cracklins. I just love saying that, say it with me, "cracklins". Good times. If you like lamb, send me an email and I can try to make up a recipe for it.

Sunday Cats #91

noreply@blogger.com (Bob) — Sun, 27 Nov 2011 15:33:00 +0000

Nothing really to say about him today, just some pics of the real Bob.

Mega Steak Mafioso Sandwich

noreply@blogger.com (Bob) — Thu, 17 Nov 2011 16:50:00 +0000

This sandwich was inspired by the steak mafioso sub at Sabatino's, a pizza place that has several locations around Boston. It is awesome. But my version of the sub is, dare I say it, better. For one, cube steak is better than shaved steak. I mean, really. For another, if you're doing something this Italian provolone is a better choice than American cheese, I think.

Not that Sabatino's version isn't spectacular, it is. But, like I said, I think mine's better. Here is what you need for it. No recipe, no attempt at amounts. I'm feeling lazy today... er, I mean it's all a to taste thing. Right. So:

cube steak, sliced against the grain
sliced onion
sliced pepperoni
sliced salami
provolone
tomato sauce
oregano, basil, garlic powder (or fresh), salt and pepper to taste
sub or sandwich roll, toasted is delightful

First things first, fry up the pepperoni and salami a bit, just enough to get some browned edges and have them put out some fat. Mmmm, multiple sausage fats.... uh, hm. Excuse me. Next, onions. I like them nicely browned. Once they're about half done season the beef with the basil and all that, push the onions to the side of the pan and put the beef in a single layer on it.Once they're browned up on one side, flip 'em and let them almost finish up. Then, add everything back in, plus the tomato sauce.Mix it around a bit, let it sit for a minute so the flavors mingle and the beef finishes, cheese up a roll and then slap in on there. Now look at the sandwich and in your best cotton ball filled Marlon Brando voice make it an offer it can't refuse.

Sunday Cats #90

noreply@blogger.com (Bob) — Sun, 06 Nov 2011 20:08:00 +0000

What is it with cats and nylon/plastic? He loves that bag.Good thing I don't use it much lately, I wouldn't want to have to fight him for it. Heh, doesn't he look wicked vicious?

Product Review: Pitaya Plus (Dragon Fruit Juice)

noreply@blogger.com (Bob) — Wed, 02 Nov 2011 17:30:00 +0000

Wow, how long has it been since I've done a real review? Long enough to distract you all from the fact that I haven't posted the thing I said I would? Doesn't help when I mention it... er, anyway I didn't get to make it. But hopefully I will soon. In the meantime, Pitaya Plus! It's dragon fruit juice. They sent me a case (a case!) of samples to review.

I'm not getting paid, blah blah, disclaim, etc.

So, how is it? Well, it's good. It's not too sweet (which I think is a plus) and doesn't have a very strong flavor, but it does taste good and has a nice, slightly thick texture. A hint of coconut from the coconut water, but hardly overpowering. It makes claims of an antioxidant and fiber bearing nature, but unfortunately I don't really know anything about that kind of thing. I put a link to their website up top and I'm sure they would be delighted to tell you all about it. Heh.

I drank one bottle, to see what it was like and what I should do with it. I immediately thought it would be perfect for a vinaigrette. Some shallots, tarragon, rice wine vinegar so as not to overpower the flavor, awesome. But when I went to make it I realized I had drank it all. Turns out I really enjoy it in the morning and I enjoyed it more frequently than I thought I had... Whoops. So, once I can find it in the store I'm going to make that vinaigrette and it's going to be great. In the meantime I guess I'll just say that I liked this stuff a lot. Apparently. Heh.

Sunday Cats #89

noreply@blogger.com (Bob) — Sun, 30 Oct 2011 12:59:00 +0000

I miss Noodles. I'm not going to pretend that I don't. So, here is a repost with her involved.

I was going through my rather immense folder of cat pictures looking for stuff I haven't posted and came across these. This was at our last apartment and they loved to lay there in front of the bathroom door. They didn't often do it together though, which is why I took pictures.My (ex)girlfriend thinks they liked to be there because it was halfway between the kitchen and the living room, so it was the closest they could be to both of us when I was cooking and she was watching tv. Heh.

I Know, I Know

noreply@blogger.com (Bob) — Sat, 29 Oct 2011 14:36:00 +0000

I'm a bad blogging guy. I made promises of a post related nature and didn't then actually, you know, post. To partly make up for it here is a picture of tuna noodle casserole. No recipe, just the picture. I don't feel that bad. Heh. And I don't have a recipe for it, I just put a bunch of stuff in a pot (it's one pot too!) and then baked it. On allergy medicine. So my memory is a bit blurry, although I do remember it was wicked good.

Another way I'm going to make up my post shortfall to you guys is what I'm making for lunch right now. It's pizza, inspired by a ridiculous sub called steak mafioso. It is also wicked good, I'll be posting about it Monday. Or Tuesday. Probably. Here's another picture of the casserole. Thank you for your time.

Sunday Cats #88

noreply@blogger.com (Bob) — Sun, 23 Oct 2011 16:32:00 +0000

Ack! It's Sunday, I've been so busy cleaning (and sleeping) that I forgot I was trying to post regularly again. So, here is the real Bob sitting in my lap being sweet. He gets a lot more lap time now that I'm single. Heh.

And here he is getting indignant that I moved and pointed the clicky box at him. Then he left. Drama queen.

But this week I have two posts to put up! Surprised, aren't you? Something sweet and something, uhm, not sweet. Lemony? Not savory... I dunno. Good. It's a sandwich. You'll see later.

Cheap and Easy Steak Sandwich

noreply@blogger.com (Bob) — Mon, 17 Oct 2011 13:00:00 +0000

Adapted from this recipe by Pioneer Woman

1 lb cube steak
1 small onion, sliced
1 tbl butter
1 tsp worchester, soy or some other brown umami bringing sauce
hot sauce and plenty of it
salt and pepper to taste
pinch each of:
cumin
chipotle powder
garlic powder
(all powders are optional and to taste)

Toast a couple rolls, if your into that. Then saute the onions in oil or bacon grease (not the butter, that's for later). While that's going, slice the cube steak against the grain and toss it with the seasonings. Once the onions are done remove them from the pan and wipe out the excess grease, if you want. Add the butter and let it start to brown then add the steak in one layer and leave it alone till it browns. Then flip it. Add the brown and hot sauces and the onions. Stir everything around a bit and let it sit for a minute. Put it all on buns and eat.

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Look, a recipe! Not that I can really claim it as my own since it's pretty much the same as the one PW made. But still, it's there, I posted it and it's frigging awesome. I did things a little different than PW, mostly because her kitchen is the size of my apartment so I can't do so many things at once. But you can do it any way you like and I'm sure it will kick ass, it's a great method for a great sandwich. Here is what I did.

First, I toasted (fried?) the roll in a little bacon grease. Because it's the bomb. Then I sauteed the onions, although there isn't a pic of that, so feel free to use your imagination. But while I was doing that I dealt with this. Cube steak. I had never used it before and was shocked at how inexpensive it was, this was about a pound and it was about a buck. Not too shabby since I got two meals out of it. Now, slicey slicey, season, season. Although you could use any seasoning you want including just some salt and pepper. I've just been on a big chipotle kick lately. Then, of course, butter. Ms. W used about, oh, 10 pounds I think. She cooks like that, cooking for kids and cowboys and all. She was also making more than one sandwich. I just used a tablespoon, moderation is a virtue you know. Then it's browning beef. Mmmm, look at the buttery juices. Look at them! Once it was mostly done I added my hot sauce. This is actually part of a free sample from Cholula who didn't pay me but wanted a review. (disclaimed) Review: Cholula kicks ass. Course, I've covered that before. Heh. I added a lot, because I like a lot. You can add as much as you like. Then the onions go back in, mix it around, let it sit for a minute and that's it. Put it on a bun and eat it. It's wicked good. Now you could do this with things other than beef, I assume. I don't see why you couldn't do it with pork, chicken, fish or even (shudder) tofu. Try it, love it.

Sunday Cats #87

noreply@blogger.com (Bob) — Sun, 16 Oct 2011 16:29:00 +0000

Wow, it's been almost a month since I posted. Stupid life, getting in the way of my blogging. Hopefully this week I'll actually get around to posting some of the stuff I've done, but in the meantime here is the real Bob looking sweet (or possibly eager). And here he is trying to destroy one of my socks. He is truly a cat of many facets.

Lion's Head Meatball Ramen

noreply@blogger.com (Bob) — Tue, 20 Sep 2011 17:05:00 +0000

1 brick dry ramen (minus seasoning packet)
2 cups chicken broth
1/8 tsp ground ginger
1/8 tsp garlic powder
1/8 tsp onion powder
1 tbl soy sauce
2 (or more) frozen multi purpose meatballs
1/2 cup shredded cabbage
salt and pepper to taste

Start the meatballs in a medium pot on medium heat, let thaw a bit. Add cabbage or any other vegetable you're using if you want them soft and saute for a minute or two. Add the broth, soy sauce and seasonings, cover, reduce heat to low and let simmer for 15 minutes or so. Remove the lid, turn heat to high and add the ramen. If you want crunchier cabbage add it now. When the noodles are done, eat it.

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Lion's head meatballs are, from what I've gathered, a fairly traditional Chinese dish. They're usually big pork meatballs served on braised cabbage, but I decided to fake it with my multi purpose ones and some ramen.

So, in the interest of cooking stuff as cheaply as possible, here is another installment in my series on improving packaged ramen. I'm pretty sure I mentioned this in some other post about ramen I've done, but here is the first step in making packaged ramen better. Yep, toss that packet. If you want that much salt in your broth you can add it, but you'd better have a strong heart. Because I mean damn. Salty. Anyway, toss that crap and grab a couple meatballs from the freezer. You could make them special for this, but this is the reason I like to keep a bag of them around. Toss them in a small pot and turn it on medium low to start them defrosting and also get a little of that fat out. Now I didn't have cabbage, which is too bad, so I tossed in some onion I also had in the freezer. I've been meaning to do a post about freezing veggies, I'm sure I'll get around to it at some point. Depending on how you like cabbage you could put it in now and have it thoroughly braised (not my thing) or add it towards the end and leave some crunch. Which is what I would have done had I had any. Next, broth and seasonings. I know it doesn't seem like a lot of spices, but remember there isn't a lot of broth going on. You could use fresh too, but I didn't really feel like it. Another thing I didn't have was soy sauce, but I did have this. Some friends of mine gave it to me and while it doesn't really taste like soy sauce it does the same kind of thing. It has that dark umami that you're aiming for with something like this and it worked just fine.

Now cover it up, reduce heat to low and let it simmer for a bit so the meatballs heat through and absorb some of the flavors. Once you're tired of waiting because the kitchen smells so good remove the lid, crank up the heat and toss in the ramen. Ah, ramen. A poor boys best friend. Once the ramen is cooked, it's all set to go. Not exactly the prettiest dish, but it was wicked good. Next time I'm definitely making sure I have cabbage though.

Camera Cleanup #9

noreply@blogger.com (Bob) — Mon, 12 Sep 2011 17:58:00 +0000

I've got a lot going on right now, so I'm afraid my posting will be a bit sporadic. But I do have some cool stuff I'm planning on doing, so don't forget about me! And since I'm already posting something, here is a pic of egg salad with salami. Seriously, it's wicked good.

Multi Purpose Meatballs, for the Freezer

noreply@blogger.com (Bob) — Wed, 31 Aug 2011 16:27:00 +0000

1 1/2 lbs ground beef
1 lb ground pork
1 cup bread crumbs
1 egg
1 cup minced onion
2 cloves minced garlic
salt and pepper

Mix everything together. Bake on a baking sheet (lined with foil if you're into that) at 375 until browned and cooked through. Place a clean foil sheet on the pan to get rid of excess fat if you want and freeze for an hour. Transfer to a freezer bag.

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Since I have a limited food budget these days I'm buying more things in bulk (well, bulk for a single guy anyway). This means freezing, since meat just doesn't keep that well in the cabinet. This recipe is easy enough to make in any size batch, you can always change the beef/pork ratio to 1-1 to make it easier. I just made them with weights I had on hand. Also, I didn't have bread crumbs so I made some out of an onion bagel. It was hard to get the bitty pieces I prefer for meatballs, but I really didn't notice in the end.

The reason for there being minimal seasonings is this way you can use them in all kinds of things, adding specific flavors by heating them up in sauces and letting them simmer for a bit. No prep shots since I made these at night, but this post about Italian sausage meatballs covers my method. You know, mix everything together. Form that into balls.

Now see? Meatballs. Cook them. I don't have a pic for that so just imagine the one above, but cooked through, brown and lovely. Or this one, but not frozen.
But that's it, except for putting the pan (once it's cooled of course) into the freezer. I usually use a fresh pan and foil since if you do it right you don't actually have to wash the second pan. Heh. This way those pools of fat don't freeze around the meatballs and as delicious as it is, it's really not needed.

But Bob, I hear you ask, what are we supposed to do with these little meatloaf tasting spheres of pleasure? Well, all kinds of things, you hear me respond. I've made the glaze from this recipe and reheated them in a small pan with some of it. Then they're much more like meatloaf, makes a great sandwich. Or toss them in a pot of tomato sauce, let them simmer for a while and they're perfectly good like that. And other things, I'm sure. I actually have a few ideas, you'll be seeing these again.

And since I was remiss in posting cats this past Sunday, here is what the real Bob was up to this weekend. That's pretty much what he does.

Chipotle Jalapeno Beans

noreply@blogger.com (Bob) — Thu, 25 Aug 2011 13:47:00 +0000

2 cups dry pinto beans
2 slices thick cut bacon, chopped
1 cup diced bell pepper
1 cup diced onion
1 clove diced garlic
1 tsp chipotle powder
1-2 jalapenos, sliced
salt and pepper

Rinse the beans, pick out any debris. In a good sized pot start the bacon for a minute or two then add the onion and pepper. Once they are tender add the garlic. Saute for ~30 seconds, then add the beans and enough water to cover them ~ 2". Bring to a boil, reduce to simmer, cover and let cook for about an hour. Add the jalapenos, black pepper and chipotle. Cover again and let cook til tender, checking the water level periodically. Don't let it get too low, but don't add too much, it should be thick. Salt to taste.

adapted from Spicy Beans by Pioneer Woman

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Wow, I'm actually posting something I said I would and only several weeks late. Heh. So, like the recipe up top says, this is adapted from the legendary PW. Her recipe looked lovely (although I'm not sure why she added all the veggies raw in the middle of cooking, but I'm sure she has her reasons), but since I have to be me I changed it up. With bacon.Because I love bacon. I also wanted to cook at least the onions, garlic and peppers (my jalapenos were canned, so I figured whatever for them) because... well, because I wanted to. And since I'm the only one I'm cooking for I can do that, dammit. None of you can stop me! You don't even know my real name! Ha! Ahem. Excuse me.

So I don't have many prep shots, this was made before I got a table and this is what I had to work with. That's the most stable place for the cutting board (and the entirety of my counter space) and it still rocked back and forth. Hm, does the danger make this extreme cooking? Maybe I should be doing it in a moving vehicle of some sort...

Anyway, I did get a few shots, like this one. Note, everything is better when it comes from a Lord of the Rings glass. Studies have shown it although I'm far too busy to look them up right now. And here we are, ready to sit and simmer for hours, making my apartment smell awesome and my neighbors jealous. And this is the jalapenos. Since I'm cooking for just me I added lots and left in the seeds and ribs. It was almost too spicy actually, but it tasted like... freedom of choice. Heh. So, here it is all done. Not too pretty, really. Looks ways better when you spoon it over some corn bread, even if the corn bread is crap from a grocery store. Might as well be yellow cake with cornmeal in it, stupid jerk bread. But! The beans are still awesome and they freeze really well. So I suggest you make some, you can make mine or PW's or create your own. They're beans, do what you want to do. Just make sure there's some pork fat in there, beans aren't the same without it.

Chocolate Chip Dulce de Leche Banana Bread Bundt Cake

noreply@blogger.com (Bob) — Mon, 22 Aug 2011 13:25:00 +0000

Or something like that. It's banana bread, but I baked it in a bundt pan since I have no idea where my bread pan is. I know, once again I know I've promised beans and am posting something else. But when I mentioned I made this to my sister she threatened me with stern retribution if it wasn't the next thing I posted about. So in the interest of family togetherness, here it is.

The recipe is simple, it's the same one I've always used and I didn't even make my own dulce de leche, so I'm afraid my sister is going to be a bit disappointed that it's nothing new. Oh and the next person who tells me to open a can of ddl and "pour it" is going to get a dope slap. I glooped it with a spoon and then tried to swirl. Mostly I got pockets, but really it's not something to complain about.

But! I now have a table, which means prep space which means not just cooking, but also more pictures since the table is right in front of a window. Nice. Of course this is all assuming I can convince a certain someone that the table is mine, not his. I think just keeping him off it while food is on will be the goal. Heh.

Sometimes It's Story Time

noreply@blogger.com (Bob) — Fri, 19 Aug 2011 15:59:00 +0000

Ok, I know I promised a bean recipe this week, but it's been a strange one and I haven't had much energy for writing. But here is an odd story about a brisket.

This brisket. I made it with the usual oven method that I've been using since I got the cookbook it's in. But it never got tender. Ever. I cooked it for hours, it tasted great, but it was, well, hard. I wound up cutting it in cubes and braising it with some beans and bbq sauce but it never achieved that fork tender thing you want brisket to do. What's up with that? I am going to suggest that the brisket was a jerk and was trying to start with me. Fortunately, being a brisket it was without movement, so I won. Locomotion, ftw!

Sunday Cats #86

noreply@blogger.com (Bob) — Sun, 14 Aug 2011 22:35:00 +0000

Ugh, I know. I haven't posted food for a while. But I promise, this week I have something for you. And it's beans! Beans with bacon, so you know it's good. Not tomorrow though, I'm moving some crap tomorrow. Probably Wednesday.

But in the meantime, lounging. Also, chilling.He seems quite relaxed these days. Heh.

Sunday Cats #85

noreply@blogger.com (Bob) — Sun, 31 Jul 2011 15:31:00 +0000

Doesn't he look peaceful? I don't know about you but it makes me want to push him around then run away. Heh.

Homemade Spicy BBQ Deep Dish Pizza

noreply@blogger.com (Bob) — Sat, 30 Jul 2011 12:25:00 +0000

Sorry I haven't been posting much, since I don't have any prep space right now most of the stuff I've been cooking really isn't very exciting. But I did make deep dish pizza recently with my 8" cake pan. Looks good, huh? It's the simplest one I make I think, it's pretty much my go-to pizza when I'm just cooking for me. It has bbq sauce, hot sauce and onion. Got a good crust on the bottom, too. I used store bought dough, but if I had had someplace to knead I would have made my own recipe. Man, I want one now. 8:30 in the morning isn't too early for spicy pizza, right? Heh.