ElsieD

I had never heard of adjika until now. I did some googling and found various recipes. I think I'll make up a batch this summer when tomatoes are in season. I assume, @Smithy that yours contained the ingredients you listed? Sounds delicious.

I'm with IowaDee. I'll have the sliders, please.

I haven't noticed bangers at my Costco but then I haven't looked too closely. The few times I did try their sausages I thought I was having a salt lick. I'll be curious to hear the reports on these. I used to love them and would likely get some depending on how salty they are.

I made them using the NY Times recipe and used baking soda and cream of tartar. I compared that recipe to Joanne Chang's and they are almost the same. The differences are that my recipe was halved, it called for a bit more flour and butter, did not mention beating the butter and sugar beyond mixing it, did not call for flattening the cookie before baking and called for an oven temp of 375 not 350. It also did not call for chilling the dough. I'll try the Joanne one next time. I just had one and they are delicious, soft in the middle and sort of crispy around the edges. Quick to make too, which is a bonus. Edited to add that my recipe also called for vanilla.

Thank you. I'll go ahead and make the recipe as written with the cream of tartar.

@Anna N I was inspired by your snickerdoodles to make some for John's board meeting tomorrow. The recipe I planned to use was from the NY Times cooking site. However, it says they make a soft cookie and I always thought they were crisp. Subsequent googling confirms this. Was yours a soft cookie also? If they are, do you think leaving the cream of tartar out make them crispier?

Thank you, but not really. I never make meatballs but this thread for some reason got me going. I have one more to make and then, I promise, I'll quit. The final one is a recipe I saw in The Washington Post for Sesame Noodles and Asian Meatballs. It has what I think of as a satay type sauce. Yum.

Yesterday I made these curry meatballs for dinner. There used to be a little cafe in the back of a convenience store called Sam's cafe where they made various Thai curry sauces, from scratch. They sold them frozen and they are, or more correctly, were delicious. I pulled my last yellow curry sauce out of the freezer and added green onions, garlic, ginger, red curry paste (Blue Dragon brand), panko, cilantro and basil to ground pork. This was formed into meatballs and baked. When done, they were added to the curry sauce and simmered for a few minutes. Served over soba noodles and garnished with sliced green onions and cilantro. The meatball recipe came from the "kitchn" site. Sure wish these people still made their curry sauces.

They are delicious.

I had purchased some lean ground pork the other day and opted to make Hoisin Glazed Cocktail Meatballs from the Serious Eats site. It called for 1/2 pound each of beef and pork but I used all pork. The meat was combined with hoisin sauce, soy sauce, ginger, garlic, minced green onion, sesame oil, honey, panko, an egg and some black pepper. They were baked until done. The sauce consisted of hoisin, ketchup, honey, unseasoned rice vinegar, sesame oil and soy sauce. Garnish is green onion and sesame seed. Another bunch of meatballs made with the other pound of pork is bubbling away for our dinner. I'll post it later.

When you say all meat, are you referring to just beef or also pork, lamb etc.?

I'd never heard of this, but that is true of a lot of things. It says it can be used as a substitute for sugar in dough preparations. Is it sweet?

Here is my little system, such as it is. It does not contain a full inventory. Rather, it is a mix of new stuff going in such as the pork back ribs and chicken wings and Stuff That Is Part Of The Freezer Clear Out Challenge. As I come across FCO items, I add them to the list. I have tried keeping paper lists before and that worked for about a week. These little white boards are stuck to the freezer so I try to enter the ins and outs as they happen. They have been up for about a month and so far so good. For you fellow Canadians, I bought these at Lee Valley and I bought a magnetic plastic cup sort of thing that is on the side of the freezer and contains my three little pens and an eraser. That I got at Staples.

Chicken thighs and drumsticks came out of the freezer and into the Instant Pot for Dakdoritang aka Korean spicy chicken stew. I believe that is the last of the drumsticks although there are still more thighs but of the skinless boneless variety. This topic has been really great for forcing me to use up what is in the freezer rather than buying new stuff although I am still a little bit guilty of that. However, there is actually some space in there now.

This is the first time I used the slow cooker function. This would have worked better in my regular slow cooker as the surface area is bigger. As the ingredients were not totally submerged in the sauce, I tried to turn the chicken (and potatoes and carrots) over to sauce them and the chicken wanted to fall apart. This is Dakdoritang, or Korean spicy chicken stew. Despite the two tablespoons of gochugaru and the two tablespoons of gochujang it wasn't particularly spicy.

@HungryChris. Oh, Lordy, that is one of my favourite meals. Looks delicious.

That little experiment didn't work out too well. The low setting was clocking in at 203F while the normal and high both registered at 216F. That is when John reminded me that water doesn't get above 212F (duh!) so I then pulled out my Taylor to see what it was registering. Long story short, the battery was dead. I will try again tomorrow and test both of my pots. They are different models and I will use both the Thermapen and the Taylor to see what I get.

The slow cook function has three setting - less, normal and more. I just put some water in the pot and set it to slow cooker "less". When the temperature stabilizes, I will repeat this little exercise on the "normal" and "more" settings. I'll post the results.

Good question. I was wondering about this as well. I have not yet used the IP as a slow cooker but am planning on doing so today as I am making Dakdoritang (Korean Spicy Chicken Stew) from the koreanbapsang.com site. It calls for cooking the stuff for 4 hours on high or 6 hours on low.

@rarerollingobject You are amazing!

For those of you who will be corning their own beef, how do you avoid getting that grey middle? The last time I corned some beef, I even injected some of the corning liquid into the meat and still got a grey band in the middle.

Spicy food, which I love unless it's super spicy which this was, makes my nose run. My husband thought it was fine, but then he can sit there and eat whole Thai chiles.

We went out for lunch today to this Korean place as I had read that they were now serving their Korean Fried chicken every day, not just as an occasional lunch special. When we got there, I found out I had not read the part that said Monday through Thursday. It is in the basement of an office building so they often have North American type specials and the special today was a cheeseburger and fries. Disappointing, as my taste buds were primed for sweet and spicy Korean.fried chicken. So, John ordered the cheeseburger (no picture) and I decided to try jjampong aka Spicy Seafood Noodle Soup. It was too spicy for me but he loves spicy so we switched. I had the non shown cheeseburger and he had the soup. He loved the soup and the burg was excellent. Back next week for the chicken.

Tuesday we had chicken wings that had been frozen since last summer. Last night we had perogies and sausage. We have one meal's worth of perogies left and I'll be glad to see the end of them, at least for a while.

i don't use mine as much as I should and was reminded of it when I saw your post. So I got up off my duff, pulled it out of the cupboard, and prepared bread dough in it. It has a scale so I weighed the ingredients into it and the machine kneaded the dough. About 7 minutes later I had prepared bread dough. It also works well for risotto. I also make hot sauce in it (outside in the summer) as I can chuck everything in there, cook it and purée it. That is mainly what I use it for and it works like a charm.