Category: cooking

February 6, 2024 – What is Wrong With My Chex Mix?

February 6, 2024 /

We are getting very close to Super Bowl time. My mind is wandering to snack food. But then again, food is always in the background. This one has been simmering a little because I have attempted Chex Mix multiple times since the holidays.

My wife said that she had a hankering for Chex Mix before New Years. On one of my trips to the grocery store, I picked up three different varieties of Chex cereal. If you haven’t made this before, the recipe calls for the corn, rice and wheat varieties.

The official recipe is melt three quarters of a stick of butter. Add 2 tablespoons of Worcestershire sauce, 1 1/2 teaspoon seasoning salt, 1/2 a teaspoon of both onion and garlic powder to 3 cups of each variety of Chex, and a cup each of nuts, pretzels and rye chips. You pour the butter over and the mixture and microwave for five minutes.

I should have known that any recipe that involves microwaving is already suspect. This mixture has been around for a long time and I don’t ever remember microwaving it. More so than that, I have made it twice and it is well under seasoned. I even left out the rye chips because I couldn’t find them so there should have been more seasoning per volume.

Over the years many of us have bought the bag of Chex mix. In my opinion it is OK, it doesn’t hold a candle to the home made version. I think it has to do with the butter and the Worcestershire sauce. Plus, I don’t remember nuts in the bag. The commercial version has all dry ingredients plus a soup of preservatives which is a poor substitute to the real tang.

Chex mix is one of my aunt’s staple snack dishes. Every time I have it, I think how I should make it more often. In reality, I should probably ask her for tips instead of complaining online about why mine is not living up to my expectations. Nevertheless, I repeated the recipe twice to verify that the published recipe is not right or at least not what I think it should be.

Honestly, I don’t really know what is wrong. Should I use margarine instead of butter? My gut says to double the seasoning and maybe even triple or quadruple the Worcestershire. I pop popcorn using an air popper all the time and a little butter and salt is plenty for the whole batch. But, that is a simple seasoning, not the tangy and fragrant snack.

What a first world problem; this could have been an episode of Seinfeld. The reason I bring this topic up is that now is the time to perfect your Super Bowl party recipes. I know that I am a risk taker and I often make dishes for the first time at big occasions. But, if you are not a confident as I am or maybe not as skilled, you might want to practice before the big show.

End Your Programming Routine: What I can say is that I wouldn’t serve this recipe at a party. It lacks a lot of pizazz. I will be trying this again with some variation and if I find the secret I will report back. There is an alternate preparation that uses the oven at 250 degrees that I think helps bake in the flavor rather than the microwave. I am looking forward to the testing process.

January 31, 2024 – Risotto, As Easy As 3.141592653589793

January 31, 2024 /

Of course I am being facetious. Risotto has a stigma of being on the menu of fancy restaurants, therefore it has to be complicated or difficult. Not so, and I am going to tell you how. First of all, we have to understand Risotto itself. It is a specific variety of rice that is grown in Italy, not as it is sometimes described as a pasta.

Risotto itself is the name of the dish, you start with Arborio rice. This is part of the confusion. When you go to the store you don’t find anything named risotto and you certainly don’t find it with the pasta noodles. As rice goes, a little goes a long way. I only see it in small packages.

The basic formula is aromatics, Arborio rice, chicken broth and parmesan cheese. Everything after that is optional. I am making shrimp risotto today.

In my opinion, the most important thing with risotto is mis en place. Because technique is really the only thing that makes the dish, everything needs to be prepared and in place so that you can focus on the cooking. It is not like you cannot look away but you better be close and paying attention if you want good risotto. I release the flavor in the shallot.

Put in the rice and brown it up a bit. So far, it is just like Rice-A-Roni. Now, to make risotto, add 1/2 cup of chicken broth and stir it in. Keep the mixture boiling until it is almost gone and repeat. Keep doing this until the rice is cooked. How do you know it is cooked? Taste it. As a guide, this 1 1/2 cup of rice used about 4 cups of liquid.

Proper risotto is slightly al dente, just like pasta. However, my wife prefers that all gone. I am fine either way so I try to go her way. Make it how you like. When the rice is cooked, I added cream and cheese and turned off the heat. I want it to be hot but I don’t want a lot of extra mixing after I add the dairy. That is it, you have made risotto.

End Your Programming Routine: Chef Keith Snow says that risotto is a secret restaurant joke. The patrons think that it is exotic dish that turns out to be premade and reheated rice. Sometimes we get disappointed because when order it, the dish doesn’t deliver as in your head. The nice thing about making at home is that you can make it how you want it. See, it wasn’t hard.

January 10, 2024 – Kim Chi Me

January 10, 2024 /

This is the inaugural fermentation. I picked Kim Chi because I have a large container of the Korean pepper gochutgaru lying around. My wife loves to buy me spicy things and yet many people do not have the same affinity to spicy things as I do, so I do have a backlog of spicy stuff hanging out.

Lactofermentation is very easy. Keep the stuff in an anaerobic environment and it takes care of itself. To do that, add salt and a weight. The salt brings out the liquid from the vegetables and the weight keeps them under the liquid level (created by adding salt). That is it.

If you want the probiotic lifestyle (that is to say benefits), then you need to keep the ferment raw. Canning or cooking will kill those beneficial microbes. The good news is that it can be served directly from the very container it is made in and as long as the end product stays under water, no harm will ever come. Discard anything that molds, that is not anaerobic anymore.

Sauerkraut by contrast is very simple, cabbage and salt. Kim chi has a few more ingredients but not terrible they are as follows.

  1. 4#, Napa cabbage
  2. 1#, Daikon radish
  3. 2, carrots
  4. 1 bunch, green onion
  5. 4 cloves, garlic
  6. 1 inch ginger
  7. 1/4 cup, korean pepper
  8. 4 tablespoons salt

I looked at a number of recipes and it does appear that official kim chi has some sugar and fish sauce as well as a rice flour type gravy. I figure I can add this after the ferment or adjust things later if I choose to so I didn’t add it.

The trick is to layer the cabbage and salt. I have a special tamper that is used to press the salt into the cabbage which helps get the water out quicker. I also used it to mix the different components around as I added them. It is kind of like a tenderizer for meat. It is really not necessary, I have made sauerkraut without it.

Once everything is in good contact, I put the weights in and the lid on. Keep the crock at room temperature while it is fermenting. All that is to do is to wait. You can see on the last picture that there is already a complete layer of liquid. This was only after an hour and a half.

How do you know when it is done? When it tastes to your liking. Expect three days to a week in general. To slow the process, chill.

How will it be stored? It can be served directly out of the crock or it can moved to another container.

How long will it keep? It can easily last over the until the next growing season. Use your eyes and nose as guides

End Your Programming Routine: My three gallon crock is significantly too large for this size batch. So, I plan on moving it into a 1 gallon (or 1/2 gallon or even quart) jar and put in the refrigerator when done. I plan on making a nice batch of pickles later in the spring when cucumbers actually start producing. And I am definitely going to load up with sauerkraut in the late summer. What I am saying is that this is a great size to make a lot of stuff but not as great to store and serve. More experimenting to come.

January 4, 2024 – Did You Get Anything Cool For Christmas, I Did

January 4, 2024 /

As you know, I am not a fan of Christmas. I am not a great gift giver and most of the things that I want are very expensive. Gifts are often a disappointment. It is not that I don’t appreciate a nice, new flannel. In fact I was thinking of buying one as I was wrapping up our Christmas shopping. I didn’t want to spend the extra money at the time, but it is just not fun.

I have wanted a fermenting crock for many years. The older I get, the more I appreciate sour and bitter flavors. In fact, I have made my own sauerkraut before. They are not terribly expensive, about fortyish dollars and I almost bought a handmade one at the state fair this year. I meant to, I just didn’t want to carry it all night and then I forgot by the time we left.

Honestly, this one is a little large. It is three gallons. That is a lot of fermented vegetables. They are meant to be out on the counter. If you think about it, how many pickles are you going to eat in one setting? You take one out each day and this is a way to get those beneficial probiotics. I think a more practical size is one gallon for that purpose. I would call this more of a production size.

Probably like all things, it is one of those things that one is not enough. In reality, you want one fermenting while eating out of one. So, maybe in the future, I will get a one gallon size for that reason. As I said, they are not that expensive. I also have been saying, start where you are. It doesn’t matter how many things you have if you don’t use them.

Sauerkraut, kimchi and pickles are definitely on the agenda. This time of year, there is not a lot of surplus, so I will start with store bought vegetables and small. As much as I like this stuff, it will be hard for me to get everyone onboard meal after meal. Start slowly and see how it goes.

What is nice about a store bought fermenting crock is the accessories. It has a properly sized weight for the vessel and an appropriately fitting lid. This can be done in a pot or a bucket, I have done both. This process is not about the tools, it is more about the acceptability of your spouse. Having a vessel that is approved to stay out on the counter makes it much more likely that it is going to bet used.

End Your Programming Routine: This quarter’s Backwoods Home magazine is all about fermenting. I am looking forward to reading that. It will be inspiration for my new element of fermenting. I would like my first project to be pickles, but I think it is probably going to be kimchi instead.

December 20, 2023 – First Action Movie

December 20, 2023 /

A friend recently gave me a sourdough starter. Actually, he gave it to my wife because she often makes comments to be polite. Well he did it and when I gave it to my wife, she said “He gave me a gift for you?” Anyway, this is one of those things that I find very heartfelt. Now, I have to really take care of it to do the gift justice.

https://youtu.be/nHkYDpDGOTU

I was listening to Keith Snow the other day (“Harvest Eating Podcast”) and he was talking about pandemic fads. Sourdough was one of them. I hear that this particular starter has been around for over thirty years. Don’t be fooled, it is not the starter that makes the bread good but the technique.

I am trying to scale back carbohydrates in our house. I want to get to the point that we can have bread but we need to make it. I know that will significantly limit our consumption. I also believe that the sourdough fermentation is a better starch conversion for those sensitive. I suspect that my family is.

End Your Programming Routine: The best part about sourdough is that when the world collapses, you can eliminate a need. As long as you have flour and water, then you will always have yeast. With a baker in the house, I am surprised at how fast a jar goes when used routinely. Oh, it tastes good too.

November 2, 2023 – I (used to) Love Clam Dip

November 2, 2023 /

We had a fall storm on the horizon. It has been an unusually pleasant October with highs most days in the 60-80s. Hence I still had the outdoor furniture out. In addition, we really hadn’t had many fires this year, if any. I developed this plan for a last hurrah before I put all the furniture in for the season. I was going to build a fire and we would roast sausages and make smores.

I wanted to keep the menu very simple. I wanted everything outside around the fire. So, what goes well with fire roasted sausages, but potato chips. I wanted some dip too so I picked some up at the store. Since my vegetarian son is in Taiwan, I could get clam dip and not feel guilty about not getting a second option.

I while I was starting the fire, I opened the bag and scooped a few chips. We had a late breakfast and I was already planning on getting a late start to dinner. I was also doing some painting at the same time and I needed to get to a stopping point before dinner took over. That dip was terrible. It was bland and gelatinous.

When we finally settled down for dinner, I scooped a few more chips and no I wasn’t imagining it, the dip was downright disgusting. How can this be so bad? I flipped to the ingredients and then the answer was instantly clear. This is a toxic stew of garbage.

Here is an example recipe

  • 8 oz cream cheese , softened
  • 1/4 cup sour cream
  • 1 clove garlic , minced
  • 1/4 teaspoon dried parsley flakes (or 1 teaspoon fresh chopped parsley)
  • 1/2 teaspoon worcestershire sauce
  • Dash Tabasco or favorite hot sauce
  • 1, 6.5 oz can minced clams drained but juice reserved

I realize that if I were to expand this list to the ingredients to include those in cream cheese and sour cream, it would become something different, slightly longer. But really there is not excuse for the number of thickeners, extenders and modifiers that is in this store bought dip. I would venture to say that this does not qualify as food even though it may be edible.

I should have known better. About six months ago I purchased a different brand French Onion dip. It was equally terrible. These were not the chip dips of my memory. They were smooth, tangy and slightly addictive, certainly not bland and repulsive.

We very rarely ever had chip dip growing up. When we did, it was Christmas or something like that. So, it could be that my memory of what it was and what it actually was are two different things. Honestly, I don’t think so because just looking at the dip in the container looks wrong. I guess I will never know, but I suspect the contents have changed significantly over the years.

End Your Programming Routine: Honestly, I am going to be polite if I see this stuff put out in other venues. That being said, this is one of those things that you are better off making it yourself or not at all. I am eating some instant noodles as I write this right now. They are also terrible. But I did not expect them to be good. Disappointment is a far stronger emotion than dislike. Don’t buy chip dip.

October 5, 2023 – It’s War!

October 5, 2023 /

We have become soft, most of us anyway. We live in a mostly sterile and sanitized world away from things that we perceive as icky. It wasn’t that long ago that we more or less coexisted with other creatures. In those times, it was more of a cat and mouse game, I will get you if you are in my space uninvited. After all, why do you think there was Tom and Jerry cartoons in the first place?

This goes part and parcel with the ever increasing urbanism. The farther we get from the edges of the wild, the less tolerance we have with interaction of the wild (at least on our terms). I don’t like having vermin in my house anymore than anybody else, but it happens. It is my turn again.

I was helping my dad the other day and we were wandering around his orchard picking apples and other things out of the garden as my ‘payment’. He showed me the holes around one tree and we discussed the particular type of vermin it might be. Was it a mole, a vole, a gopher? It’s hard to say without actually seeing it. More importantly, it better not impact the tree, that would be a death sentence.

This wasn’t the only thing we looked at. We saw where the mice? rat? chewed on the power line feeding the shoreline power to his camper. Then we went into the pole barn and saw droppings on top of the boat cover and speculated whether they were from bats or mice. My point with this was that these things are all around us.

I am an advocate for keeping a good, hunting cat. They will police the basic perimeter and do the day to day work of keeping vermin numbers lower. But, there becomes a certain size that they just cannot handle. Anything bigger than a small rat is too large for a cat. I have had my share of rats, squirrels, racoons etc that I have had to deal with over the years.

I can’t say what my exact problem is right now. I have not seen any droppings only some signs that an animal has gotten into some stuff. It almost makes me wonder if it is coming and going. Nevertheless, I don’t want it in and around my pantry goods. I didn’t start the fight, but it is on now.

I have been successful with both traps and bait. The last thing that I dealt with, I never saw. It helped itself to cereal, so I just mixed some cereal into the bait and that was the last time anything got into the cereal. I had an aggressive rat a few years ago. It was eating onions, peppers and dry goods every day. I used rat traps on that one. But, it was big enough that the trap didn’t actually kill the rat. I had to manually dispatch that one.

I have caught mice with sticky traps as well. The problem with those is humanely ending the problem. The solution that I find is quick is two bricks and a total crush. It is over in a split second for the unlucky mouse.

We had a bit of a mouse problem when we first moved in. Because I was renting a unit, I went ahead and paid an exterminator. He said that mice can get in within the space of fingernail. Rats can get in a hole the size of a quarter. Don’t forget that they also come in when the door is left unattended. The point being is keeping them out in the first place.

For bigger pests, the pellet rifle is a good friend. That of course means that you have to see them. The good news is that when they take up residence in your home, they are often around more frequently. I want to point out that many of these critters fall into the game regulations so do what you will with my recommendations. Also be aware that discharge of air powered weapons are likely not legal within city jurisdictions as well. As always, be mindful of the backdrop and your capabilities before doing anything.

End Your Programming Routine: My home is for invited guests only. I don’t say this with pride but I have had to kick out people that were a threat to my enjoyment of my property. That goes the same with animals that I didn’t invite in. It will end for that unfortunate animal at some point, I just have to be patient.

October 4, 2023 – Grape Juice, Method 3

October 4, 2023 /

This was not just a good year for apples but also for grapes. I got plenty of Concord grapes which best use is for juice. I have made wine with it before but the criticism for this wine is ‘grapy’. I concur. If I was to make wine with it, then I would probably use it for mulled wine or cooking. It is really not a sit down and have a glass situation.

If you recall last year, I attempted to use the apple press to squeeze the juice out. That worked, but it also required a lot of cleanup. Several years before, I used the Norpro Juicer. That worked as well but it sure packed the skins into the screen and required multiple stop and clean out operations. I stack rank the apple press over the Norpro but I want something better.

I did do some research on other options. Results I got that I am sort of loathe to try were to put the grapes in a blender or use a potato masher. I decided to try a third option. This was a light simmer.

The knock against this method is that heat potentially kills beneficial compounds found in the raw grape. If you were going to can the juice or make jelly, I don’t think you should give it a second thought. You have to heat those anyway to do those forms of preservation. My plan is really just to make juice to drink, but I am more interested in how easy and the mess factor that is involved rather that the nutrition nuances. Lets face it, if the option is less nutritious juice or letting them whither on the vine, you can guess where I come down on that decision.

Like all food processing, I start with cleaning and grading. I want to remove all of the split, moldy grapes as well as the insects that came around for the ride. Truthfully, if I am going to heat an pasteurize everything it probably really isn’t necessary but the thought of bird poop in my juice is quite a turn off.

I decided to de-stem all of my grapes. The reason that I did so was to give extra quality control. It allowed me to observe which grapes I was selecting. That being said, this took quite a bit of time. If I was truly looking for the simple button, then I would throw the whole cluster in the pot.

I turned the pot on medium low and set about to prepare dinner. Once the bottom layer started boiling I kept turning down the heat. I was trying to minimize the amount of heating, but I was doing other things so it was a low effort operation. I would say it was on the stove thirty minutes and probably simmering for twenty.

What you see in the picture was about a quarter of a 5 gallon bucket of grapes. That yielded about 1 quart of juice in this method. This took me about 30 minutes to prep and about another 30 minutes of filtration and clean-up. Still a lot of work.

I only juiced part of my grapes in this test. The next thing that I am going to do is try different levels of filtration. I used a hop bag to do this and it was too fine resulting in a lot of squeezing and manual manipulation. I think that it will be faster to do a two step filtration. An initial coarse filtration for the first press followed by a fine filtration for the finished juice. Of coarse, that will make more clean-up work, but I am hoping that the there is less clean-up time than squeezing time.

End Your Programming Routine: I am no juice connoisseur, but it tastes pretty good to me. My observation of the wine industry is that it takes a lot less care and handling with the grapes than I did for the juice. The reason is that it is too labor intensive to do what I did. That being said, don’t worry it will be fine. If you choose not to process your grapes, I wouldn’t blame you either.

September 19, 2023 – A Banner Year For Apples

September 19, 2023 /

Everywhere I go, I see apple trees and apples. A lot of them I have seen for the first time. It is amazing how many are along the road, presumably because someone through a core out the window. Unfortunately for me, my tree has a cluster of five apples on it. I had a good year last year, by all accounts, I don’t know what my problem is.

Fortunately for me, I have sources to other apples. My dad gave me a crate of them. I decided that this year, I needed to make some apple sauce since last year I turned it all into cider. So, that is what I set out to do.

Ideally, I would do this work in an evening. That way I have my weekends for things that require larger blocks of time. To me, even a late night canning is better than a whole afternoon or morning on Saturday. But, I couldn’t quite work out the timing of getting dinner completed and having enough time to can. I remind you that I start work early so I go to bed early. I would have stayed up late to complete, but starting late is really a no go.

The most important thing is getting everything gathered up unless you want to spend all day doing it. The first thing I do when I start is getting the canner going because it takes a lot of time to get the water to boil. So, I start the canner then I start doing everything else.

These are pretty natural apples, so I spend prep time cutting around worms, rot and scab. The apple parts are scalded for several minutes and then I put them through the juicer (as it is called). The juicer separates the flesh of the apple from the skin of the apple. Had I not spent a bunch of time trimming out the bad parts, it would also remove the seeds and other undesirable parts.

I add a little sugar and sometimes water depending on the consistency of the sauce. Then I start filling the jars. Once I have enough jars to fill the canner and the water is boiling, I just boil the jars for 20 minutes and done. If everything is in sync, then you should have the next batch to add to the canner when the first one is done.

My yield was 12 quarts. One jar broke, so I actually got 11 quarts. A bit on that, I am not very careful with my jars. The training says to temper your jars by first putting them in the dishwasher. What this does is heat up the glass so that when it cools, the crystal structure is in alignment, and therefore stronger. If I do that, then I am adding more time to the process plus it is really hard to find an empty dishwasher. So, this would mean washing what is in there, then my canning jars before I use them. I just chance the breakage instead. The good news is that my break was just a split in the jar, so we will just eat that one.

End Your Programming Routine: My canning waxes and wanes. I think 12 quarts is plenty for this year. The primary consumer of applesauce is my son in Taiwan this year. I think that when he moves on, I would probably can pints, not quarts in the future. But, you do you. If I happen to any more apples, it will go into cider.

September 12, 2023 – Salt, Pepper and Garlic

September 12, 2023 /

There are all kinds of ideas about beef, particularly steak. I think about herb butter or Montreal seasoning to barbeque rubs. One theory that I subscribe to is Samin Nosrat’s ‘salt early, earlier is better’. But, the one tried and true recipe I use is salt, pepper and granulated garlic.

It’s freezer prep time. Last weekend, my neighbors gave me eight pounds of bear meat. They are planning to need room soon. I have been moving this beef head around for almost two years, that is way too long. There was a small amount of freezer burn that I trimmed off. The truth is, that in a month or two, I will probably have another head to store. So, I decided to make this over labor day weekend.

If I had a choice, I probably would skip the head altogether. But, it is our duty as parents and people to carry out cultural traditions and this is one that my wife enjoys. I begrudgingly pick-up the head, clean it and store it until such time that I cook it and we eat tacos. My preference by far and away is the tongue over the cheeks, but I can deal with it once every couple of years.

I was watching some videos recently to see if there were other preparations that I might like better. When I was talking about some of the things I learned, my wife forcefully said no. “Only salt, pepper and garlic that is the way that my grandparents did it.” So, that is what I did. I just rub the outside and pretend that you can get close enough to such a large volume of meat.

This is probably my fifth or six one that I have done. It is hard to remember everything when you only do it once every couple of years. That being said, I have made a lot of different mistakes over the years. The first one is make sure the head is clean. I spend a lot of up front time trying to get the grass out of the mouth and throat. I only made that mistake once.

The second one is there is a lot of mass there. Make sure there is plenty of defrost time. This year, I took it out of the freezer on Wednesday and cooked it on Saturday, but there was still ice along the bottom. Hence, cooking took much longer and still there were parts that were not as done as they should be.

Since the whole head contains a lot of gristle, the preferred method is low and slow. It is hard to do that in eight hours when it is still frozen. Also, most preparations include a braising component. I modified it by chunking up the meat and adding water to the skillet after it was 80% cooked. An hour of extra cooking did a lot to homogenize things but kind of ruins the romanticism of unwrapping the cooked head.

I wish that I had thought of taking pictures of the final product. Something about waiting three extra hours to eat and having people waiting on me made me to forget to do what I wanted. The tacos are simple, corn tortillas, onion, cilantro and the salsa of your choice. Don’t forget to taste the meat for salt before serving.

End Your Programming Routine: As I said, this is my go to preparation for beef. It is pretty much the only thing I do for steak. You can save all the Cajun seasoning, seasoning salt and all that stuff for chicken. Keep it simple for the best results.