Category: cooking

April 12, 2023 – Menudo’s Cousin: Meet Pozole

April 12, 2023 /

I think more people may be familiar with Pozole. It is a pork, hominy and chile soup. I think that it is more approachable in that the main meat portion of the dish is not tripe. As a preparer of menudo lately, I think it might be cheaper too.

My wife has generally refused to host pozole when making menudo is possible. But, I convinced her that this was something I wanted to do. It turns out that there are two types, red and green. I had never seen any other than red but it seems as though she didn’t know red existed.

We made pozole for Easter. I thought that probably the time economics of one big pot of soup beat putting some kind of meal together that included sides as well. I had one thing to shop for, one thing to prep and one thing to watch as it cooks.

I didn’t really read the instructions too carefully because once I saw the ingredients I knew how to make it. In fact, it is nearly exactly like making menudo with a few different ingredients. On Saturday afternoon, I put 7 lbs of pork hocks into the pot with 3 lbs dice pork tenderloin, two whole heads of garlic, 8 tablespoons of oregano and 6 quarts of water.

I very likely would have used half to no water if it were not for the fact that we were leaving for the evening. I didn’t want the meat to burn before the liquid was rendered out. When I make menudo, I don’t even add water to it. I turned the burner on to very low simmer. My goal would be to have the garlic dissolve, the meat fall off the bone but still have substance in the morning.

In the morning I added 3 lbs of cubed pork, 1 drained #10 can of hominy and the chiles. The original recipe called for 16 ancho chile (dried poblano chile). I felt that was a little light so I added the remainder of a bag of California chilis as well, about 20. Normally, if I wanted more flavor, I would add more of the same chile rather than mix them but ancho can have some spice to them and I was really trying to keep this spiceless.

There is a lot of mass here, the recipe was scaled to 16 quarts so salt to taste. It is going to take quite a bit of it but keep tasting, over salted soup is ruined. I know because I have done it multiple times and I sure don’t want to do it for Easter dinner.

After seasoning, let it all come together and prepare the garnish. Traditional garnish are tostadas, shredded cabbage, lime wedges, chopped white onion and sliced radish. In my house, we have to have both lime and lemon because some people prefer one over the other. I find lemon too bright and the sweeter lime is the right flavor as well as the authentic choice.

The way I made this, it was very mild. Many people like to spice it up a bit and so salsa or sliced chili peppers to add some heat could also be made. I skipped this preparation this time. I would have substituted menudo mix for some of the oregano if I had it on hand because it has chile pequin in it and it rather spicy. But, I didn’t want any leftover spices I wasn’t going to use for a while.

End Your Programming Routine: Who doesn’t like ham. We had it most Easter dinners throughout my life. I thought this twist was fun and delicious. I think it was a win on the effort front and I think that I convinced my wife that pozole is not the weaker cousin of menudo. It looks a lot the same and even tastes a lot the same, it just comes from a different family (of ingredients).

March 8, 2023 – Cooking For Crowds

March 8, 2023 /

Last weekend, we had a family weekend. There was fourteen of us and we took turns with different meals. My mom made the comment that I am using to cooking for crowds and that is true. What isn’t is that everyone has a lot of experience doing it. With the size and frequency of gathering with my wife’s family, I have cooked for thirty many times, often without much warning.

Probably everyone has thrown a party. In a limited extent, people have some knowledge about what it takes. But, throwing a graduation party is really a different than breakfast for fifteen. I thought that I would take some time to talk about some tips today.

The photo above is not last weekend but a typical night in Spain. The way that they do it, people in attendance all bring something to share. I would say it is kind of ‘pot lucky’ which is a little bit different than a weekend getaway. But, certainly another idea.

Here are some things that I think make a difference.

  • Don’t expect perfection. It’s not a wedding, just a meal. Relax and go with the flow.
  • Calculating proportions: take what you eat or your family eats and extrapolate the total count
  • Keep dishes simple like soup and rolls, chili dogs, scrambled eggs, spaghetti or lasagna.
  • The oven is your friend. If not cooking in it, it can be used to keep stuff warm so that everything can be served at the same time.
  • Don’t be afraid to have others contribute, it lightens the load
  • If you are limited by silverware or table space, people can eat in waves.
  • Prep as many things as possible before cooking. Have ingredients cut and ready to cook. It is way more important the larger the meal.

A sample menu for our weekend was Friday night: pizza (we cheated), Saturday Morning: frozen cinnamon rolls, sausage links and scrambled eggs, Saturday Evening: build your own tacos and Sunday morning: pancakes and sausage with leftovers thrown in. Notice that we didn’t plan for lunch. There was plenty of leftover pizza and other snacks around to bridge the gap. Truthfully, I wasn’t hungry anyway given that we had a large and late breakfast.

End Your Programming Routine: You can do this. Unless you are running a restaurant or you simply want to spend your time cooking, the point is to get in and get out. That being said, cooking itself can be family time. So, relax and it will be what it is.

January 17, 2023 – Dealing With Pantry Bloat

January 17, 2023 /

If it were left strictly up to me, I would keep a tight control on what goes in to the pantry. Right or wrong, I feel an obligation to ‘get rid of things’. It ends up being an alphabet soup if you will of things that you thought you would make or partials or whatever.

Here is the technique that I use. I pick an ingredient and then I build a meal around it. That’s it. You keep doing that until you eliminate oddball stuff or get the volume of items cleared out. Of course, you could always use the canned food drive as well.

I strongly recommend that you “buy what you eat”. Looking at my picture you can see that there are a couple cans of soup. I purchased those because my wife was sick and she wanted pho. It was already 5pm and I was 30 mins from home. I made the decision to buy chicken noodle soup instead of adding another hour of going to a restaurant and ordering take out. She told me that she hates chicken noodle soup. You would think after 30 years, that might be something I knew, but that was news to me. So, I bought something that we don’t eat.

You can also see that we have a can of Jack fruit. That particular item, my son bought from the Asian grocery store. We have a vegetarian, Mexican cookbook that uses jack fruit in place of meat. This particular ingredient I do plan on using, I have just been lazy about doing it.

The dry side of the pantry is more difficult to one and done. For this reason, I suggest that you either substitute whenever possible or buy the smallest quantity available. If you find that you are really gaga over the results, then invest in the real thing because going the other way around leaves you with a 7/8″ container of an ethnic spice or mix that you have to make copious quantities (or throw it out).

I have loads of hot sauces, rubs, seasoning mixes etc. I personally have an aversion to some of these things because I don’t trust the composition. My preference is to make my own blends from basic spices that is sized for what I am doing. I guess that it doesn’t hurt to have these things around, I just don’t like the clutter. We will be thankful in the zombie apocalypse.

Another trick I have used successfully is the bulk section. Bulk doesn’t necessarily mean large quantity, it means quantity of your choosing without packaging. So when you have 3 leftover lasagna noodles because the pack has 12, you can buy 6 noodles from the bulk section to get rid on the three you do have. It is also good for recipe sized purchases. And added advantage is that it is cheap.

I have a similar relationship with the refrigerator as the pantry. And the strategy is the same, pick an ingredient and build a meal around it. Things like jellies can be incorporated in sauces or compotes for example. Keep going and stop buying things that you only use once and pretty soon, things will be cleaned up.

End Your Programming Routine: This is a balance. I would never tell my family that they couldn’t purchase something. But, I don’t appreciate the burden of having leftover ingredients around. I guess if no one can stand it, you can always pitch it but I hate the waste too. I would much rather find a way to use it up than throw it away. Above all, if you focus on eliminating the problem, then chances are pretty good that you will succeed.

January 11, 2023 – Think Outside the Burrito

January 11, 2023 /

The breakfast burrito is the the perfect palate for leftovers. I often find that I can creatively use things that I wouldn’t normally do because it is fun. Frequently it is the case that when we have significant quantity of leftovers that I am looking for ways to re-imagine them. But breakfast is a place to use that tiny bit.

I will give some examples. My wife is a big fan of what we call church tacos. When we talk Taco Tuesday, this is what we are talking about. They are what you might recognize as the classic, Taco Bell style ground beef taco. I am abhorred by the fast food version but we use our own beef and corn tortilla, lettuce, tomato, cheese, sour cream and salsa. The reason we call them church tacos is because the local catholic church sells tacos like this out of their food cart at celebrations.

This is a lot of background to explain that we usually have two or three tacos worth of meat leftover. It is not enough to do much with but I like to mix with scrambled eggs to put in my breakfast burrito. Another thing that I like to do is make a hash with that leftover end of roast beef and potatoes, onions and peppers. It is not just meat, but those small quantities of green (red/yellow/orange) peppers as well. If you have leftover fajita fixings scramble well with eggs as well.

During New Year’s Eve, we mad a ton of snacks for a very few people. One of the things that was brought over was a pile of jalapeno poppers. So, when you have 20 of them for four people along with a charcuterie and dip and other things, you end up with a lot leftovers. What to do with them? Put them in breakfast burritos.

I simply cut a whole one in half lengthwise and added it to my eggs and potatoes and instant breakfast burrito. I find that this is a good place to add the one leftover hotdog or sausage. I have also used those take-home box French fries as well. We also often have a small amount of beans as well. I love beans in my breakfast, burritos included.

One more tip. After the burrito is wrapped, I think that it benefits from putting on the griddle whole. This gives a chance for the cheese to melt and it also reduces some of the excessive moisture that the tortilla contains and also tends to keep the whole thing together while you are eating it.

I have not taken the time to master the flour tortilla. This is something that I probably won’t ever do because we just don’t eat many of them. And when you want to make a breakfast burrito, it is not something that you want to add another couple of hours making tortillas. However, I will say that the homemade tortillas doubles the quality result.

There are some different strategies that I use with leftover corn tortillas and salsa, but that is a topic for a different day. If you don’t like tortillas then all of these things can be made without the tortilla and then I call them a scramble. Sometimes I do it that way, particularly when the vegetable quantities are higher that I want to use or when I replace white potatoes with sweet potatoes.

End Your Programming Routine: What I am trying to get across today is that you can have small amounts of things that you can mix together and get some magical results. This not only keeps you inventory tidy but keeps things that would normally be passed over because there is just not enough to do anything with from hanging around until they get pitched. I have my preferential palate, but I am sure that there are other combinations of things that would be just as good, I just haven’t tried them yet.

December 28, 2023 – Black Eyed Peas and New Years

December 28, 2022 /

If you have ever lived in the south, then this very well may be a nothing burger. The first time we celebrated New Years Day in South Carolina, I found out that it was some kind of tradition. Imagine me, a doe eyed west coaster talking with our strongly southern accented friends asking if we have black eyed peas for New Years.

First of all, I don’t know if I had ever eaten black eyed peas. Secondly, we certainly didn’t have any sort of tradition like eating them on New Years. And more so than that, who puts a dime in the bean pot?

That’s right, the person that gets the dime in their serving gets and extra helping of luck throughout the year. At least that is the superstition. Doing some quick research, it seems like this tradition is very strong in the Carolinas because so much of the low land was strongly Gullah/Geechee west African descendants. As such, black eyed peas, field peas and rice hold a common culinary base for cultural cooking.

These beans can be served bland like any dry and boiled bean or they can be a full meal. Soak the beans overnight, drain the liquid in the morning and go crazy. I like a mirepoix, bacon/fatback, broth and a lot of collard greens, particularly the stems seasoned with some cajun or creole seasoning. You can serve that with some cornbread. It is easy peasy, just have your planning in place.

Today’s nanny state says not to put a dime in the beans. You are going to choke on it and die. Then your estate will sue the host and we will have another blood feud. So much for extra luck. I’ve never done it because I don’t believe in extra luck, but would say just warn people to be on the lookout for something non-edible.

I went down a total rabbit hole when I was looking at traditions for New Years day. What I learned is that there is no real standardization on when a new years should be. Ancient Rome was March 1, India is Diwali (October), China and Islam use a lunar calendar (late winter). A different topic for a different day so, I guess we will stick to the USA. Fireworks at midnight, the Rose parade or black eyed peas. It used to be college football bowl games until the playoff system screwed it all up.

End Your Programming Routine: New Year Day is one of those rare holidays that doesn’t seem to hold much in terms of expectations. At only one week from Christmas, it is so close that I feel like it doesn’t get much attention, traditions aside. I always feel like it is here and gone. So, why not fire up a pot of beans and serve a hearty and hot meal as a new tradition.

December 14, 2022 – 952 Cider

December 14, 2022 /

I gave my cider a name. Often times I just use the page number in my brewing logbook. But sometimes, it is fun just to do things for the heck of it. 952 is my street address because this cider is exclusively from apples on my tree (and only apples).

A lot of times in wine there are adjuncts added for various purposes. There is sugar for alcohol, yeast nutrient for successful takeoff and pH buffering for final taste. This is nothing but apple juice and yeast. What I wanted with this was to understand what the component of fruit would do.

The person I purchased the apple press from also gave me a refractometer. This is a device that measures sugar by looking at how much light is bent in the juice. I measured 13 Brix. As a home brewer, I am used to looking at specific gravity so this translates to about 1.059 or more importantly about 7% finished alcohol content. This was the reason that I didn’t add any sugar.

I used a small bit of cider to make my turkey brine for Thanksgiving. It was at that time I noticed some mold growing on the top. Before that point, I was on the fence for whether I would brew it or drink it. Turns out, my mind was made pretty quickly once I realized that I needed to act or lose it all. Maybe in the future, I will freeze gallons to keep some non-alcoholic on hand.

I have one text on cider making. It doesn’t come with a lot of instructions or starter recipes. If I had an actual pH meter, I could figure out whether my actual acid content was where I wanted. For now, I am going to just benchmark with taste. A pH meter is on my list but there are a lot of other things in front of it at this point.

I am also trying something new this time. Another reason why I dislike bottling is that there is a differential between different bottles. My theory is that the density of the bottling sugar causes it to settle to the bottom when added to a minimal stirred and ready to bottle beer. Another thing I got with my cider press were some sugar pellets. The idea is that a pellet is added to each 12oz bottle. This ensures the same amount of sugar is in each bottle. And, that translates into uniform carbonation in each bottle.

I am going to use 22oz bottles so that is two pellets per bottle. I am really interested to see how this is going to work. I find it irritating when one bottle starts bubbling over and another bottle is nearly flat. It also effects taste as well, clearly not my preference.

End Your Programming Routine: I don’t know exactly what the programming is today. Decision is better than analysis paralysis? I am especially prone to that when I invest a significant amount of effort into something. I want to justify that my effort was the best possible outcome or something like that. My prediction is that this effort will be inferior to what you can buy. But, I will learn some things and at least it is going to be saved for consumption.

December 13, 2022 – Better Late Than Never

December 13, 2022 /

I know Thanksgiving is over by a long way but Christmas is coming up and this strategy works no matter whether it is a holiday or not. I am talking about repurposing leftovers.

I find it particularly troublesome when there is leftover stuffing/dressing but the turkey is all gone. So, we need a way to get everything over with at the same time. Here is what I did.

Day Zero: After boning out all of the carcass, it went back into the stock pot. This was really just a waste elimination maneuver. I made turkey stock that a portion became Tortilla soup. But ultimately, it can be used interchangeably with chicken stock throughout the year so the balance went into the freezer.

Day One: It was Thanksgiving dinner again for lunch, we had the Tortilla Soup for dinner.

Day Two: Leftover rolls, cranberry sauce, turkey, stuffing, etc were turned into Thanksgiving sliders. This was a big day for college football so the sliders accompanied a litany of dips and other appetizers. A key note as well, this wasn’t just a reassembly of Thanksgiving but other flavors were added like mustard mixed into the cranberry sauce and a glaze over the whole thing. I chose not to add cheese but something like Havarti would have been appropriate as well.

Day Four: Cleaning up the rest of things, we were out of Turkey so I made a casserole. I bought a rotisserie chicken at the store, used some frozen green beans and mixed some mushroom soup with the beans and chicken. The whole thing was topped with the remaining stuffing and we were done with leftovers.

For Christmas, we are planning a prime rib. Meat is the easiest thing to reuse because as long as it isn’t overly sauced or seasoned, it can simply be thrown into casserole or sandwich or tacos etc. Who knows how much if any leftover we will have, I will try to be more timely if I have as large of a stack as I did with Thanksgiving.

If you are really stuck on things, I find that you can do an internet search like ‘what to do with…’ or ‘recipe ideas using…’ often times use some sort of stimulating results. You may not want to make the suggestions but from the search you can start getting ideas about where you may want to go instead.

End Your Programming Routine: I heard on the radio that Thanksgiving officially expired on Monday after the holiday. I find this to be bunk to be honest. How old is that turkey really? Use your eyes, nose and common sense here but re-cooking things also extend the shelf life. Of course, you could also just pre-portion meals and freeze for later just like you own hungry man.

November 15, 2022 – Plum Wine… Liquid Fire or Liquid Gold?

November 15, 2022 /

It is finally bottling day. The wine has been in the secondary over a year. I think that it has been ready to bottle for six months or so but I have been consumed with other activities.

My first challenge was bottles. I hate dealing with bottle preparation. To top it off, I really didn’t have enough wine bottles as five gallons need two cases of bottles. I had 2/3 of a case (or eight) bottles open. Instead of spending $50 on bottles, I decided to put them in 22oz beer bottles. So this meant cleaning them.

This is a task that I don’t mind doing as much in the summer time, but now the temperature is near freezing. Soaking these bottles in sanitizer and scrubbing them with a bottle brush is drag and it is pretty cold too. I found three bottles that needed some extra attention, so much so that I actually abandoned them and found other bottles to use. They took days of soaking, scrubbing, pouring boiling water and other cleaning chemicals to try and get these clean.

I have two bottle brushes. One does not fit into my bottles and the other does not fan out properly at the bottom. I need to be in the market for a third brush so that this task is not so difficult. The real, real lesson is to not leave bottles dirty. I could have avoided all of this by rinsing them properly before putting them away.

The bottling process is not too bad. It involves a spring-loaded plunger and a gravity syphon. Essentially, while there is pressure on the tip of the plunger, liquid will feed from above until you release the pressure. I try to fill the bottle as full as I can get it because once the bottle dispenser is removed, that volume is replace with air (or headspace). Beer will utilize that oxygen to do it’s bottle carbonation. Wine really doesn’t benefit from any extra oxygen and should be avoided.

Once all the bottles are filled, they can be corked or capped. I write the page number of my brew log on the cap for identification. You can see the color, kind of a reddish-orangish color. Very nice.

When I was originally brewing this, I was planning that this recipe would make three gallons. It turned out to make five. I suspect that because I froze the fruit, most of it remained in the brew, adding volume. Had this actually been three gallons, I think it would have been way out of proportion. I didn’t actually weigh the fruit, I estimated it. To do this again, I would make some modifications, likely less added sugar.

I brewed this on a whim. A mysterious box of plums showed up on my deck one day. Unfortunately, I didn’t take a starting sugar, so I don’t know what the actual alcohol content is. But it is kind of rocket fuel. It has a distinctly plum taste to it but it is not sweet like the Asian wines. I probably need to cold crash it so it stays a little sweet and is not quite so strong. Otherwise, this is an Altf4.co success; found fruit brewed into future enjoyment. This is exactly what I wanted to do with this site.

End Your Programming Routine: Now that this is done, it is time to start turning into brewing beer again. I have four kits and two empty kegs sitting and waiting. I also want to make a decision on apple cider. I am strongly thinking that I will brew that as well. I guess now that the weather has changed, it is a good time to be working in the kitchen.

November 9, 2022 – Will It Juice 2?

November 9, 2022 /

I have long had a fantasy that I would grow apples and juice them when it is time. The apple tree on the property has been in the ground many years before we moved into the house. I had plans to build an apple press, but still never did. So, I made as much applesauce as I could.

I really don’t think this tree yields as much as it should. A typical year is about five, five gallon buckets worth of apples. They have scab and 99% of them have worms. Last year, I didn’t get a single apple. I think my pruning job was too severe. This year, the yard people only pruned 5% of the tree.

I feel like I should get three times that much based on the size of the tree. Nevertheless, the quasi neglected apple tree keeps producing. This year, I got six buckets worth. Not only did we get a good yield, but I also picked up a cider setup. But, you already know that because I used it for grapes already.

Normal cider operation would be a volume production. Not in this house, I have an order to only use the good stuff. This means a lot of extra work. I have to inspect every apple and trim out all the imperfections. Admittedly, partially rotten apples don’t seem very appealing but if I only had a worm in one in five, I probably wouldn’t do things this way.

For this reason, it took me about eight hours to do all of this work. This is a lot. For my efforts I got four gallons of cider. It tastes pretty good too. I haven’t fully decided what I am going to do with this yet. Of course, I want to make some hard cider, but we drank one gallon already. I may chalk this year up to an experiment and just keep the cider in the fridge.

Now that the cider is pressed, you are not done. The juice must be pasteurized or it will start fermenting without any extra help. So, that was another evening. Fortunately, I could watch Monday Night Football and clean up the shop while the operation was happening.

This fits right into my goals. I have always wanted to scavenge apples from some abandoned or forgotten trees and turn it into liquid gold. My second day of doing this I got into a better rhythm of how many apples fill the press. Press while prepping the next batch and wholesale rejecting of apples rather than investing a lot for a little return.

In the future, I will need to split at least or augment my harvest to also make apple sauce. Ideally, I would have seven or eight gallons of juice with some to ferment and some to leave au natural. Plus, I would like to put up 12 quarts of applesauce as well. So, I probably need triple the amount of apples to make this work.

End Your Programming Routine: At the time of writing this, I still have a few, orange tomatoes on the vines. This really marks the end of harvest season. The rains have come and we could have freezing weather at any point forward. If I stumble on a deal for apples, I could be persuaded to run another batch but I am tired now. I would say that it works, now I know how much work it is.

November 2, 2022 – Has Anyone Noticed a Siracha Shortage?

November 2, 2022 /

This feels like an investigative report. In our house, we have a ridiculous number of hot sauces in the refrigerator. Let me list them 1) Cholula 2) Valentina 3) Gochujang 4) Frank’s Red Hot 5) Siracha. We also have in the pantry 1) El Tapatio 2) habanero sauce from Mexico 3) more Cholula.

I first noticed a few months ago while I was re-stocking the pantry that there were only the small bottles at the grocery store. So, I bought two instead of the one bigger bottle. Since the summer, I started noticing that there was none on the shelves at times. It would be gone and then the small bottles would be back. Now, I look every time I go to any store and it is not in stock anywhere.

Apparently, it is true; there is a Siracha shortage. If you search the web, you will see the same news bulletin that said they stopped taking orders in June because of a global pepper shortage. They were not expecting to resume taking orders until September. Being that this is November, I imagine that it is going to take time to refill the supply chain. I would expect this shortage to last for some time.

When looking to find a replacement at a local grocery store, I found two new ones Tabasco brand and Sky Valley siracha sauce. We bought the latter. Sky Valley is a brand from the makers of Litehouse salad dressings. If it were strictly me, I would have bought the Tabasco brand but I think that my wife was afraid it would be too spicy.

I can respect a company the puts off profits at the expense of quality. However what may be the case is that this market is permanently cracked open for other players. We liked the Sky Valley. It seemed more balanced and complex, not just the in your face Siracha taste. I mean this is the purpose of hot sauce, to add another dimension to the overall profile. But, I could see this brand having more than a niche usage.

Apparently, the peppers for siracha come from Northern Mexico. The claim was that climate change was the reason the harvest was not as expected. I am not sure whether I am happy or sad that this Asian oriented ingredient is using Mexican ingredients. It may be that they happen to grow well in Mexico and the supply chain is simpler. I don’t know.

I really don’t like single use ingredients. I would really prefer something more versatile. The problem is no person can agree on Mexican/Asian/Cajun. Simply put, we have these different sauces because everyone wants something different, not just inventory simplicity. And, I am guilty of buying something like Gochujang because when I make something for the first time, I want to taste how it was intended to be made. Dont get me wrong, I don’t dislike Gochujang it is just that the flavor profile is not right for many things.

End Your Programming Routine: What I take away from this is that the global supply chain is perilous. Really, this is becoming all, too routine. This has to be a huge financial hit for Huy Fong Foods. Whether this leads to second sourcing or some way of cheapening the overall recipe, it is hard to tell. It has definitely opened the door for us to try the alternatives out there.