Nuts to mixed nuts

Posted on March 21, 2022 by Burnt My Fingers
Mixed Nuts

I bought this “value size” mixed nuts at CVS for well under $10 with a 40% off coupon. The price is the only thing good about it.

Dr. Ludwig wants you to eat a handful of nuts as part of his Always Hungry diet. Which is why I often feel virtuous for buying a tub of mixed nuts when they’re on sale. Unfortunately, what’s inside those containers almost always disappoints.

The first problem is the peanuts. I happen to love peanuts; Trader Joe’s creamy salted peanut butter from unblanched peanuts is one of my all-time favorite foods. But peanuts in an assortment overpower the flavor of the other elements. An especially egregious example is shown above. It contains “up to 60% peanuts” so should properly be called “peanuts mixed with some other nuts”. And I’m quite happy to pay extra for mixed nuts with no peanuts except for the second problem:

Salt.

Snackable nuts should provide an appealing salty rush, yet the makers have determined we should be eating less salt so we get abominations like “light sea salt” which is an attempt to offset the lack of good honest salt with an artisanal buzzword. The only alternative offered by most vendors is salt free (shudder). Oddly enough, peanuts on their own are adequately salted. The nut industry has evidently decided people who don’t like peanuts, or want to avoid tasting them in every bite, have a medical condition that makes them need to cut down on salt.

I do know where I can find mixed nuts that satisfy: my local upscale supermarket, Healthy Living, aka Wealthy Living in the vernacular of many of my neighbors. They have a salty, flavorful assortment of dry roasted nuts with no peanuts that checks all the boxes and costs $18 a pound. By comparison, it’s not hard to find a couple of pounds of mixed nuts for the same price, even less if you will accept a few scoops of (tragically under salted) peanuts.

I guess this is one of those times when you have to grit your teeth and pay up for quality. So I’m off to Healthy Living as soon as I can work my way through the current tub of 60% peanuts/mixed nuts. Maybe I’ll douse them in a saline bath and roast a bit, then separate the peanuts from the other nuts.

Anybody else struggling with mixed nuts on a Monday?

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Happy Cole Slaw Day!

Posted on March 15, 2022 by Burnt My Fingers
Better than KFC Coleslaw

Better-than-KFC buttermilk cole slaw

While some are celebrating March 17 with green beer and corned beef, we will be stocking up on cabbage! The crunchy green orbs are on traditionally sale at the lowest prices of the year, and a head will last at least a couple of months under refrigeration. As we pointed out in a previous post, cabbage is a wonderfully obliging vegetable because it essentially peels itself: just remove the outer layers till you find firm, fresh flesh and you’re good to go.

The killer app for cabbage is, of course, cole slaw. Look up slaw in our recipe index and you’ll find more listings for that category than any other dish. Vincent’s Garlic Cole Slaw, which currently has 35 comments including one from the grandson of the original Vincent, is one of the most popular recipes on our site. Devotees of Highland Park Cafeteria can do a search for “sour slaw” and follow our struggles to reproduce this favorite recipe, but do not pass up this post in which we reveal the shocking news that a little bit of added oil brings the tastes together.

We have a recipe for Better-than-KFC Cole Slaw that’s better than the Colonel’s standby. A Thai-Style Cole Slaw that’s a perfect accompaniment to many Asian dishes. A Vinegar Cole Slaw to eat with grilled meats and Greek food. And, if you can’t decide, you can do worse than our Everyday Cole Slaw recipe which is an ad-hoc guide for putting together somewhat random ingredients.

Like a great actor, cabbage disappears into its role and has a completely different character depending on whether it’s grated (our current preference, using the coarsest side of a box grater), chopped or sliced then and whether it’s served fresh, cured with salt or marinated to let the flavors blend. (Most of our recipes recommend that you let the salad rest at least a couple of hours before serving or even tasting.) It’s all good!

How many heads of cabbage should you buy on sale? Depends on how big your refrigerator is! And while you’re at the market, get some heavily discounted corned beef brisket which you can toss in the freezer, then smoke when the weather is better for Montreal-style smoked meat!

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Food for Thought: PressureLuckCooking.com

Posted on March 10, 2022 by Burnt My Fingers
Instant Pot Chinese Pork Tenderloin

PressureluckCooking.com recipe for Instant Pot Chinese Pork Tenderloin.

Pressureluckcooking.com has more ads and unnecessary in-progress photos than any other blog we’ve seen: when we couldn’t get one recipe to print out by itself there were 49 printer preview pages that preceded it. And yet there are three reasons this site is worth your consideration.

1/It’s one of the few food blogs we’ve seen that is written by a male, and not devoted to barbecue. 2/The title hearkens back to Press Your Luck, a quiz show on which your proprietor appeared. 3/The real reason, it’s highly regarded by other Instant Potters and frequently referenced on the Instant Pot Facebook group.

Just like the quick release on the Instant Pot itself, blogger Jeffrey provides a “jump to recipe” button at the top of each recipe and you should definitely use it. Recipes on the site include man-pleasers like Ram-Dom, the ramen hack from the movie Parasite; a quality Mississippi Pot Roast (AKA pulled beef) recipe; and Instant Pot Chinese Pork Tenderloin, the prep that got our attention.

There’s a manly reliance on culinary shortcuts—why use beef broth when you can use Better Than Beef Bouillon? Worcestershire Sauce and Gravy Master also make an appearance. But we were satisfied with our Chinese Pork Tenderloin, and we learned a new technique—using the Instant Pot saute setting for the “velveting” effect essential to many Chinese sauces. Check it out!

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Recipe: Turmeric Cabbage

Posted on March 8, 2022 by Burnt My Fingers
Turmeric Cabbage

Turmeric Cabbage from the Yogi Cook Book.

Turmeric Cabbage is a recipe from The Yogi Cookbook, a paperback in my possession published in 1968. Most old cookbooks can be found from resellers on Amazon or Abebooks, but this one seems to have disappeared into the mists of time; the only availability I’ve found is a hardback version for over $70. I’ve cooked quite a few recipes from the Yogi Cookbook and will share more here in the future. Serves 4.

Ingredients:
4 cups green cabbage, shredded or chopped fine (I shredded as for cole slaw, but would try chopped next time)
3 T peanut oil
1 t turmeric
1 t black mustard seed
½ t Kosher salt

Yogi Cook Book

Our taped-together copy of the Yogi Cook Book.

Method: heat the oil in a wok or large skillet and add turmeric, salt and mustard seed. The turmeric will fizz in the oil and the mustard seed will sputter as it heats up. When you’ve observed these reactions, dump in the cabbage and sauté over medium heat until heated through but still crisp, about 5 minutes. Serve as a side dish with Indian meals.

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Recipe: Ultimate Protein Smoothie

Posted on March 4, 2022 by Burnt My Fingers
Protein Smoothie

Ultimate Protein Smoothie.

Dr. Ludwig’s smoothie is one of the better things about the Always Hungry Diet. But when you add a ripe banana, you end up with the ultimate protein smoothie. It’s so good and satisfying, you may never eat solid food again. (Just kidding.) Makes one approx 12 oz smoothie.

Ingredients:
½ pear or apple or ¼ Asian pear
1 very ripe banana, peeled
1 ½ T peanut butter (with no sugar added; we like Trader Joe’s salted creamy)
5 T unflavored protein powder (or less if you like–this is the amount to make it a complete meal)
3 T whole coconut milk
1/3 c to ½ c milk, whole or 2%
½ c or more frozen mixed fruit*

Method: peel and seed the fruit if appropriate (I leave the peels on apples and pears) and cut into large chunks. Add to a blender with other ingredients. Pulse until smooth and drink immediately.

*We use Wyman’s Cherry/Berry/Kale, a mix we get in 4 lb bags at our big box store.

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Recipe: Quick Kapoon (Lao Chicken and Coconut Soup)

Posted on February 22, 2022 by Burnt My Fingers
Quick Kapoon

Quick Kapoon.

Quick Kapoon is thanks to some member quotes on the Lao and Asian Kitchen Cooking Facebook group; I faithfully followed the House of X Tia recipe but realized I could get almost the same result with some dramatic shortcuts. For those not familiar, Kapoon is similar to the Thai soup called Tom Ka Ga. It’s a beloved taste of home for Lao people; any mention or picture online produces murmurs of appreciation. Serves 4.

Ingredients:
Breasts from a supermarket rotisserie chicken, plus the juice at the bottom of the container*
24 oz water or chicken stock
1 can good unsweetened coconut milk (Chaokoh or Aroy-D brands preferred)
1 stalk lemongrass (optional)
3 slices dried galangal (optional)
3 makrut (formerly kaffir) lime leaves (optional)
1 T neutral cooking oil
2 shallots or 1 small red onion, peeled and chopped fine
6 cloves garlic, chopped fine
1 can Maesri Red Curry Paste
1/2 can Mesri Sweet Thai Noodle Sauce (optional)
1 can (10-15 oz) sliced bamboo shoots
1/4 c fish sauce
Dried vermicelli rice noodles, 1 “nest” per person

Method: remove the skin from the chicken breasts and peel off the bones; shred with your hands as small as possible. Make a stock by mixing the juice and gelatinous goodness in the bottom of the chicken container into water; add some bouillon cubes or paste or use prepared chicken stock if you like. Add the optional lemongrass, galangal and lime leaves if using and simmer 25 minutes to develop flavors.

Heat the oil in a medium saucepan and sauté shallot and garlic until translucent but not browned. Stir in the red curry paste (you don’t have to start with the whole can, but don’t worry about overspicing because it’s mild compared to other Seri pastes) and sweet noodle sauce if using. Stir until aromatic. Add shredded chicken and bamboo shoots and 1/4 can coconut milk and stir until heated through and well-combined. Add fish sauce, the rest of the coconut milk and the chicken stock and heat until bubbling.

Soak the vermicelli noodles in very hot water just until they soften, about 5 minutes. Place each nest in a serving bowl and pour over the soup. Christine Tia serves this with a spicy slaw; our Chinese coleslaw should work well and it doesn’t need to cure so you can serve it right away.

*You could also use two raw chicken breast halves and simmer them in the stock/water for 20 minutes; then proceed per recipe.

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Recipe: Boston Market Creamed Spinach

Posted on February 17, 2022 by Burnt My Fingers
Boston Market Creamed Spinach

Boston Market Creamed Spinach.

Boston Market Creamed Spinach has a secret ingredient that’s not really a secret because they tell you on their website: cream cheese. So if you look up a copycat recipe and it doesn’t include cream cheese, it’s bogus. Makes about 4 big servings.

Ingredients:
20-24 oz frozen chopped spinach (the packages vary in weight and we used 2 12-oz package of chopped leaves)
6 T butter
¼ c all purpose flour
1 c whole milk or half-and-half
1 t or so Kosher salt
4 oz cream cheese, softened*
2 T onion, finely chopped
1 T garlic, finely chopped
¼ c grated parmesan or romano cheese
¼ t grated nutmeg (optional)

Method: make the béchamel: melt 4 t butter and stir in flour; cook until flour loses its raw smell but not until it browns; add ½ salt and stir in milk slowly till sauce thickens. Mix in cream cheese which will melt and incorporate with the sauce. Meanwhile, melt remaining 2 T butter in a medium saucepan; stir in onion and garlic and sauté on low heat till translucent and add water and spinach. Cover and cook over low heat until spinach is defrosted and hot, maybe 10 minutes. Stir in béchamel and parmesan cheese. Taste for salt; you’ll probably end up using the rest of your 1 t. Add optional nutmeg if you like; they don’t use it at Boston Market but it goes great with creamed spinach. Serve hot as a side dish with roast meats.

*There is a shortage of cream cheese in the supermarkets right now and I was lucky enough to find a tub of whipped cream cheese at Walmart. It works great for this recipe because it’s already softened.

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Recipe: Galbi (Korean Short Ribs) with Ssamjang Sauce

Posted on February 15, 2022 by Burnt My Fingers
Galbi Plated

Galbi plated, with red lettuce and ssamjang sauce.

This is the Galbi (Korean Short Ribs) prep we used for our Galbi vs Bulgogi Taste Test. Serve it with ssamjang sauce (recipe below) and lettuce leaves for wrapping plus rice and your favorite banchan and you’ve got a luxury item that would cost you $30 or more in a good Korean restaurant. Serves 4.

Ingredients
2 lbs or so beef flanken ribs*
1/3 c soy sauce
1/3 c water
¼ c honey
1 t ground black pepper
2 c Korean pear, cored and peeled
8 cloves garlic
1 small onion
1 t chopped ginger
2 T toasted sesame oil
1 green onion chopped
2 T walnuts
Red lettuce leaves for serving

Method: mix all seasonings in a mini-chop; the result will be a spreadable thick paste. Rub into meat on all sides and edges and marinate at least 6 hours and ideally overnight. Prepare the ssamjang. Grill quickly (grilling is essential for this dish; if it’s too cold to fire up the BBQ put off making Galbi until you have warmer weather) until the meat is medium rare, taking care not to let it burn. Serve hot with lettuce leaves for wrapping and a pair of scissors to cut the meat off the bone.

Ssamjang Sauce ingredients:
5 T doenjang (Korean soybean paste)
3 ½ T gochujang
3 garlic cloves
1 green onion, coarsely chopped including some of the green part
1 T sesame oil
1 T toasted sesame seeds
2 T walnuts
Water or cooking wine as needed

Method: blend all ingredients in a mini-chop, adding as much water or wine as needed to make a spreadable paste.

*Flanken ribs are short ribs that are cut across the bone into strips interspersed with a little ring of crosscut rib bone. This is “LA Style”; in Korea the ribs are cut along the bone and then butterflied to produce a strip of meat with a bone at the end. We prefer the LA Galbi because it’s fun to gnaw on the bone.

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Recipe: Cincinnati Chili

Posted on February 13, 2022 by Burnt My Fingers
Five Way Cincinnati Chili

Five Way Cincinnati Chili

Cincinnati Chili is not actually chili in the way we think of it down south; some versions do not even include chili powder. It’s more like the meat sauces with warm, Greek-inspired spices we slather on our hot dogs in upstate NY. Add the traditional accompaniments, aka “ways”, and it becomes a satisfying one-dish meal. Serves 4.

Ingredients:
2 c water
1 lb ground beef (not too lean, at least 10% fat)
1 medium onion, finely chopped in a mini-chop
3 cloves garlic, finely chopped in a mini-chop
8 oz can tomato sauce
1 T cider vinegar
1 T Worcestershire
¼ t ground black pepper
¼ t ground cloves, or 3 whole cloves
¼ t ground allspice
1 ge bay leaf
1 tKosher salt
1 t ground cinnamon
1 T mild chili powder (we used Toné)
½ t ground cumin
½ oz unsweetened chocolate, coarsely chopped

Two Way Chili

Two Ways

*For the “ways”:
½ lb spaghetti, cooked just a bit past al dente
16 oz can kidney beans, salted to your preference and warmed
½ c chopped onions
1 c grated cheddar cheese

Three Way Cincinnati Chili

Three Ways

Method: break up ground beef into a medium saucepan; then add all other ingredients. Bring to a boil then reduce to a low simmer and cook, uncovered, for 2 ½ hours checking occasionally to keep it from burning. (That’s a long time but it’s what most of the classic recipes call for; it’s probably ok to cut a few minutes off.) At the end of this time the liquid should have reduced by half and the chili should be thick but not solid. Cool to room temperature then refrigerate at least 6 hours and preferably overnight.

Four Way Cincinnati Chili

Four Ways

In the morning, remove the fat which has accumulated on the surface of the pot (or leave it in if you like. Discard bay leaf and reheat chili. Serve hot with preferred ‘ways”.

*Our photos show the ways in order of assembly, but most Cincinnatians would say cheese is the “three way” product. That may be the only thing they agree on, because there are many versions of the recipe and everyone insists theirs is the only true chili. We went with a recipe that claims to replicate the chili served at the Skyline chain, which is the only time we’ve tasted it in the wild.

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Recipe: Asparagus with Smoked Ham

Posted on February 9, 2022 by Burnt My Fingers
Asparagus with Ham and Lemon.

Asparagus with Smoked Ham and Lemon

Asparagus seems to have an affinity for smoked pork…. Bacon, prosciutto or in this case some fine Benton Ham. I added half a preserved lemon but you could also just use lemon juice. Serves 4.

Ingredients:
1 lb asparagus, with the ends snapped off and stems peeled if it the stalks are big and woody (not needed in the pictured example)
2 oz (a couple thin slices) smoked ham or prosciutto, or 4 pieces of crisp bacon
1 T olive oil
½ lemon or 1 T lemon juice
Salt and pepper to taste (be careful with the salt as the ham is already salty)

Method: if using ham, cut into bite size pieces and fry until crispy over medium heat, 5 minutes or less. Add asparagus and toss to coat the stalks. Depending on the thickness of the stalks, you might add a little water and cover and steam for a couple of minutes; if they young like the stalks in the picture you can skip this step and just sauté until tender but still crisp. When you are satisfied with the doneness, add lemon juice, salt and pepper. If using bacon, crumble over the asparagus just before serving. Serve hot.

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