Norm Matthews
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Posts posted by Norm Matthews
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I made a mistake when I said Charlie was making kimchi stew. He made bulgogi soup from leftovers
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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.
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3 hours ago, Katie Meadow said:
I criticize my own cooking all the time. Only then will my husband join in. But usually he softens the blow and is actually wrong about the reason something isn't as good as one hoped. If we make a recipe for the first time and it's awful, it often is the fault of the recipe. And wow, there are a lot of bad recipes out there.
In a similar vein the habit of some recipe writers to include a paragraph headlined, "Why you will love this" irritates me no end. I might love it, but the odds are not good. As for menus that describe a dish as beautiful or delicious, well, I agree, that's rarely a good omen.
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.
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16 hours ago, MaryIsobel said:
I'll try to keep this PG but what an ass! Reminds me of getting together with an old roommate of mine and her realtively new husband. I suggested a local restaurant but was told that her new husband was an "amazing cook" so we should eat at their house. Fine said I. Got there, were poured a glass of wine and were told that "John" was making us his warm shrimp and scallop spinach salad for out first course. As we stood around the kitchen, he added small shrimp and bay scallops to reduced white wine, shallots butter and garlic. Sounds good right? Then he said "let's go sit down, this takes about 40 minutes to cook... yup - beyond rubber.
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.
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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.
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18 hours ago, MaryIsobel said:
I hear you. I have a great lasagna recipe that the family loves but it is a sh*t ton of work. Plus when I am going to put in the effort to make it, I usually make three 9x9 pans and these days that costs me almost 100.00 for ingredients.
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.
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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.
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Charlie had some friends over tonight so I made some Korean fried chicken wings for them.
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Local store has pretty good prices on crab leg clusters with their rewards card. Charlie asked if we could have it tonight.
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Tonight we had shrimp, onions & garlic, and spinach with linguiine in a parmesan and cream sauce.
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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.
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I had not made meatloaf in a few years and thought the weather and snow was inviting me to make one tonight.
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58 minutes ago, TdeV said:
Norm, thanks so much for your blog (listing what was in this dish!).
What do you have stuck on the side of your rice cooker?
The pocket on the side hold the scoop for taking out the rice. This is the second rice cooker for us and there are two scoops there becausse I kept the old one. The liner of the rice cooker is old style soft teflon and the scoops are nylon to protect it from scratching.
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This stir-fry recipe was in the Kansas City Star today and it said the way it was made is the method Chinese restaurants use to make chicken breast tender and juicy. It involves some marinating time and a par boil before cooking the chicken. It worked and it was a good recipe. Charlie said he'd like to make a keeper. He also suggested I learn how to make Chinese style fried rice to go with it.
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Before pork bulgogi entered our lives, I used to make a simple pork shoulder roast and it always was good. I don't think Charlie has ever had it that way and when I get a pork roast he always expects it to become something Korean. Yesterday I got a small roast and cooked it the way I used to without telling what dinner was until the roast was done. He really liked it. Today I made Báhn Mì sandwiches with the left overs.
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Charlie asked for Korean fried chicken. We had it with rice, kimchi and pork bulgogi that was left over from a couple days ago
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It has been a while since we had a fairly complete Southern New Years Day dinner because ham hocks have been really poor to non existent for a quite a while, but at a farmers market last summer I got one that was very good and it has been in the freezer until it was time to thaw it for yesterday. Black eyed peas are in the small bowl. They are in a chip dip. Collard greens and corn bread complete the meal.
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We had Vichyssois last night but I didn't take pictures. This one was taken just before I had it for lunch today. We had it hot, not cold, with an egg and ham salad sandwich.
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Charlie asked me to make some Puerto Rican chicken and rice. He gave me the recipes and I spent 3 or 4 days looking for all the ingredients and made it all today. He occasionally asks for something Puerto Rican. I suppose he got exposed to the food while he was in Seattle. If not there, I don't know where. I don't think there are very many places here in Kansas City but I could be wrong.
I cooked the rice in a cast iron Dutch Oven and it got a little too browned on the bottom but I think it will all fit in our rice cooker so it should be easier next time .
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I thought I'd make Steak au Poivre for dinner. So in keeping with the French name, I made French bread, used French brandy, opened a can of French cut green beans and finally brought home some French fries from McDonalds.😅
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Charlie showed me a recipe for Parm. baked lobster tails and asked if I could make it some time. I made it today. I don't know much about seafood. About the only time I eat it is when I am in Seattle or California and it is never as good here in Kansas as it is with a view of the ocean in the background.
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Our back door neighbors left a box on our porch with a Christmas card. The box contained three pasta packages with snowflake, snow men and sleds shapes and directions of what to do with them. I was a little hesitant about doing pasta kits but I have tried two now and they were pretty good. One was chili. I hoped it wasn't going to be a version of Cincinnati chili. It wasn't. That was a couple days ago. Today I got some frozen tamales and steamed them then topped them with some of the left over chili. The other one I tried was a chicken noodle soup. I used up most or the left over turkey with it.
While I was eating some, I was thinking about the time when I was growing up on Strawberry Hill. It was a working class neighborhood. Most people worked in the nearby stock yards or in railroad maintenance yards. We lived in a second story apartment and my bedroom window over looked a tavern across the street. Every night a guy with a tamale push cart would go around the neighborhood and stop at the taverns in the neighborhood. (there were three in a block and a half on our street) Dad would get some for us from time to time. I can still hear him calling loudly HOT..MALES HOT ..MALES .
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On 12/1/2024 at 7:06 AM, rotuts said:
if you have the space , consider a Weber(-like) that's the smallest model
that stands on the ground , rather than the smaller that's on a table :
table :
Thanks for the suggetion. I will look into it. I had a full sized one a while back. I used it until it fell apart.
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Leftovers from yesterdays kabobs got turned into provolone and steak sandwiches.
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Dinner 2025
in Cooking
Posted
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.