Norm Matthews

I didn't make pork bulgogi very often when I had to cut up a roast, even a small one with a bone. It took too much time to just cut up for me to want to do it very often but now that the Korean grocery where we have started shopping has fresh pork shoulder and ribeye beef cut up perfectly for bulgogi and Charlie thinks the recipes I have found for both are the best. So it isn't such a hassle any more and both are not as much as they are at regular stores. The thing on the plate that looks like white Spam is tofu. Charlie cooked that. To me tofu is like salad: it tastes better when somebody else makes it. At first I was surprised that people even considered it food. Counter clock-wise to the tofu is fish cake. It doesn't taste like fish though.

I made a mistake when I said Charlie was making kimchi stew. He made bulgogi soup from leftovers

There was a blanket of snow on the ground when I got up and the temp. was 1º. I shoveled a path from the garage to the car and the mailbox. Then it started snowing again and has not stopped. This has been a whiter winter than usual. Instead of going out to get food, I decided to make a loaf of bread and Charlie is making some kimchi stew using beef bone broth. That will be our supper in a little bit.

Or when the recipe title starts out with "The best".Also when someone presents a "Korean" recipe and their name is Pam Rogers and it had pineapple as an ingredient.

I will.

Yeah. If I add clams it probably won't even cover all of them.

I did that once. I had a big party and invited members of the city arts council for a raku party. I had a lot of different foods so one thing over cooked was not a big deal but I thought keeping the shrimp hot in liquid was a good idea. Afterwards I found the shimp entirely unaten. The raku party was for the people to decorate bisque pottery then I'd fire it quickly and it would be ready to take home right then but it rained all day... ALL day and the kiln was outside. I had to fire them another time.

Staff note: This post and responses to it were split from the Dinner 2025 conversation, to maintain topic focus. My son has a friend that I have never met. They talk on the phone mostly. Charlie told me he brags about how good his BBQ cooking is. Charlie tells him that I do BBQ a lot and he thinks it is good. The other guy blows it off, like he doesn't think it is possible for an old white guy in Kansas to be able to match what he can do. Charlie said he's Puerto Rican. He asked him if I cooked anything else. Son said yes and that we had a crab boil recently. I don't know any of the details but apparently he is coming over for a crab boil with his girlfriend and they set up the date as Feb 28. He sent $30.00 to help cover the costs. When I do a crab boil for the two of us, I keep it pretty basic. I hate contests. I'd never enter a cooking competition, specially not a BBQ.one. I guess now I'll have to do a complete crab boil and if the weather is mild enough, I'll probably do a slab of ribs too. I hope he accepts that there are other people who can cook but if he says he doesn't like it, I won't care..much.

I bought everything for the recipe all at once so I could see how much it costs and my recipe ingredients cost almost $100. too. I forgot to get heavy cream and sent son to get it, so it may have been a little more. Of course I had some left over ingredients and didn't try to figure the cost minus the extra cheese, etc, that didn't go into it. I like your idea about making smaller servings. I have cut mine into individual servings and wrapped them for the freezer.

Charlie asked if I would make lasagna a few days ago. I said I'd do it the next day but forgot. Said I'd do it tomorrow and today is the day and I forgot again until he reminded me. Something else I forgot is how much active time it takes to make it. I'm getting too old to spend 3 or 4 hours at something like that without taking a break. I am about to rewrite the recipe and cut down on the amount of stuff and combine some steps in assembly and plan a way to do some of it the day before.

Charlie had some friends over tonight so I made some Korean fried chicken wings for them.

Local store has pretty good prices on crab leg clusters with their rewards card. Charlie asked if we could have it tonight.

Tonight we had shrimp, onions & garlic, and spinach with linguiine in a parmesan and cream sauce.

I saw two recipes in the newspaper today that I wanted to try. I decided to do both at the same time. I doubt most people would consider them as going together. One is a New England Clam Chowder, and the other one is a steak and salsa salad. It has some ingredients you might expect to see in a Texas taco. Either one of them alone would be a lunch and I'm going to have left over chowder tomorrow.

I had not made meatloaf in a few years and thought the weather and snow was inviting me to make one tonight.