Cooking Catchup: From Popcorn to Brisket
Feb. 8th, 2014 11:52 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tuftearsI've been remiss in posting pictures of the various cooking things I've been trying! Here, have some pictures.
Here's what it looks like when I make popcorn at work. There's a lid (not shown) that goes with the bowl; I put the popcorn into it, pop it, then use a Prepara olive oil mister to sprizzle Redstone Oil butter olive oil, shake it a few times, sprizzle some more, and after a few tries of that to make sure there's enough butter flavor, I add in some sea salt from a grinder. Tasty! I always share with my cubicle mates so they don't hate me.
This was the other weekend when I wanted to test out cooking kale. I bought two packages of Tuscan kale from Trader Joe's, cooked the chicken with lemongrass, and sauteed the kale with smoked chicken apple chardonnay sausage. Honestly, I didn't like it that much; while it's edible this way, it's just basically a bitter green.
On the other hand... I still had another package, so I used it to make quiche with the Black Forest uncured ham from Trader Joe's. Not wanting to go through the trouble of making a pie crust, I sautee'd the kale with the ham, put it in the glass baking pan with enough egg and some grated cheddar cheese to cover it to the top, stirred, then added a topping made of panko bread crumbs and parmesan cheese.
It was a surprise from the start, when the quiche was puffed up this ridiculously, coming out of the oven...
But it was solidly cooked through; it didn't deflate. And let me tell you, it was OMGDELICIOUS *NOM NOM NOM*. Perfect blend of flavors!
Finally, let me catch up with today's cooking so far!
While I was thawing the beef brisket, I tried out an idea for making savory oatmeal tasty and healthy. This is made with shredded cabbage, grated carrot, oatmeal cooked in a mix of half chicken broth and half water, and a Chinese sausage. (one for two servings so you aren't overdoing it on the fat) Flavored with ginger and garlic and a dash of soy sauce. Works perfectly!
I trimmed fat from beef for the very first time! I'd been curious exactly how this gets done, and if you've used beef brisket before, you know it has this really huge strip of fat on the top of the meat. I watched a video... Which made it look pretty simple, it wasn't a matter of trying to somehow peel it all off in one go, after all. So I sharpened my knife for this and set to work.
It's now in the slow cooker, topped with some diced onions, along with two cups of a teriyaki marinade (pineapple juice, soy sauce, honey, ginger, garlic) and carrots chopped 'rangiri' style. In about eight hours, I should have a tasty teriyaki beef brisket. I'll be sure to post about it then!
Here's what it looks like when I make popcorn at work. There's a lid (not shown) that goes with the bowl; I put the popcorn into it, pop it, then use a Prepara olive oil mister to sprizzle Redstone Oil butter olive oil, shake it a few times, sprizzle some more, and after a few tries of that to make sure there's enough butter flavor, I add in some sea salt from a grinder. Tasty! I always share with my cubicle mates so they don't hate me.
This was the other weekend when I wanted to test out cooking kale. I bought two packages of Tuscan kale from Trader Joe's, cooked the chicken with lemongrass, and sauteed the kale with smoked chicken apple chardonnay sausage. Honestly, I didn't like it that much; while it's edible this way, it's just basically a bitter green.
On the other hand... I still had another package, so I used it to make quiche with the Black Forest uncured ham from Trader Joe's. Not wanting to go through the trouble of making a pie crust, I sautee'd the kale with the ham, put it in the glass baking pan with enough egg and some grated cheddar cheese to cover it to the top, stirred, then added a topping made of panko bread crumbs and parmesan cheese.
It was a surprise from the start, when the quiche was puffed up this ridiculously, coming out of the oven...
But it was solidly cooked through; it didn't deflate. And let me tell you, it was OMGDELICIOUS *NOM NOM NOM*. Perfect blend of flavors!
Finally, let me catch up with today's cooking so far!
While I was thawing the beef brisket, I tried out an idea for making savory oatmeal tasty and healthy. This is made with shredded cabbage, grated carrot, oatmeal cooked in a mix of half chicken broth and half water, and a Chinese sausage. (one for two servings so you aren't overdoing it on the fat) Flavored with ginger and garlic and a dash of soy sauce. Works perfectly!
I trimmed fat from beef for the very first time! I'd been curious exactly how this gets done, and if you've used beef brisket before, you know it has this really huge strip of fat on the top of the meat. I watched a video... Which made it look pretty simple, it wasn't a matter of trying to somehow peel it all off in one go, after all. So I sharpened my knife for this and set to work.
It's now in the slow cooker, topped with some diced onions, along with two cups of a teriyaki marinade (pineapple juice, soy sauce, honey, ginger, garlic) and carrots chopped 'rangiri' style. In about eight hours, I should have a tasty teriyaki beef brisket. I'll be sure to post about it then!
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Date: 2014-02-12 03:18 am (UTC)no subject
Date: 2014-02-18 12:16 am (UTC)