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I suppose I should mention that the dish above was very good for a dinner that night. The point was to get ingredients of differencing amounts of done-ness together.

I'm halfway through cooking tonight. Boneless pork loin is cheap around here - under $2/lb if you buy an entire loin (about two foot long for about $16). I had a section cooked on the BBQ so I'm trying leftover cooked pork ideas. There are recipes for pork and potato curries but they presume...

Anyone complaining about food price inflation? A local store had peppered "ends and pieces" bacon for $6/3 lb. So I used some today to start Coq Au Vin. Chopped up small and started in the pan, I then put in chicken chunks, then onion chunks, etc. After all the veggies started I covered...

That's also a list of many ingredients for a BBQ dry rub. I'm experimenting with my Gel Chili Powder, adding the missing ingredients: garlic powder, ground black pepper, etc. This is a real shortcut method of coming up with a BBQ rub.

I just received my compact air fryer, a Dash, from Amazon warehouse. A good deal: normally $50 but for $33 with damaged cardboard box. A set of fresh cut French fries came out OK. I'm sure I will have to experiment as it's my first air fryer. The Dash compact is just the right size for a...

Apparently most commercial "chili powders" have those ingredients. See https://www.pepperscale.com/whats-in-chili-powder/

I'm lazy. I get tired of mixing up a BBQ rub from too many ingredients. I read the label on my large pack of Gel Chili Powder. It lists ground chili pepper, ground cumin, ground oregano, garlic powder, salt. That's the bulk of most BBQ rub recipes I've read about. So I'm trying to use the...

Tonight, chicken, asparagus, and pasta in a Marsala sauce.

How about bacon and garlic ice cream?

Asparagus is cheap now. Prices range from 88 cents to 99 cents per pound. The steak is marinating and the garlic spread on the sourdough bread is softening. Amazing BBQ dinner for a cheap price.

I think I've finally mastered grilling boneless chicken breasts on the BBQ. The suggestion I read was to pound them flat, like you would with scallopini. I put the breast into a plastic bag, then pound it with my 2 lb sledgehammer until it's approximately 5/8" thick. After marinating it goes...

Today is National Pizza Day. https://www.msn.com/en-us/money/companies/national-pizza-day-2021-get-deals-tuesday-and-earn-free-pizza-with-dominos-pizza-hut-rewards-programs/ar-BB1dvI9E? What kind of pizza are you baking?

I have a wicker basket on my kitchen counter, where I stick my apples, tomatoes, and cut onions. Potatoes go into a cardboard box out of the light, as do whole onions distant from the potatoes.

I have that problem mostly with Roma tomatoes. They sprout quicker than other varieties. When I need a tomato for tonight's dinner, I may take a lightly sprouted one and just pull out the seeds and other interior parts, leaving just the shell of the tomato. Fred Meyer has tri tip steaks on...

I have a piece of salmon fillet - too small for a main course. I generally use this up with a pasta dish. Tonight I'm thinking of using it with capers/onions/yellow squash, saute with EVO, and adding a splash of lime juice. Any thoughts? How about a few green olives in the mix?

My mom generally chased me out of the kitchen, and refused to teach me how to cook. She said I'd just get married and my wife would do all the cooking, so teaching me to cook would just be a waste of her time. Now I'm 67 and never married. I am completely self-taught about cooking, which...

And now for something completely different.... a realistic approach to Thanksgiving cooking. NSFW!!

Here in Idaho there's two architectural features in new home construction. One is a walk-in pantry in the kitchen. The other is a dedicated 20A outlet in the garage for a "hunter's game" chest freezer.

I've got a glass of the Fish Eye sauvignon blanc right here as I prepare a meal of pork with paprika, mushrooms, and sour cream. Sort of a lazy man's pork based goulash. https://kalynskitchen.com/recipe-for-pork-with-paprika-mushrooms/ Fred Meyer has boneless 1/2 pork loins on sale for $1.47 a...

I empty my 1 lb. foil bag of yeast into an air-tight and light-tight container, and keep it in the refer. It's a couple of years old now and the yeast still wakes up by proofing in warm water with a spoon of sugar added as yeast food. In "normal" times a pound of yeast is about $4.

That Bobby Flay recipe has similar quantities to Volpi's. http://www.annamariavolpi.com/public_html/pizza_recipe.html#.XvkN3V-SmUk I always proof the yeast first with a small amount of sugar added to the warm water. But I mix completely by hand. And I use Flay's advice to use bread flour. A...

No I can't afford such things. But check out the names of the restaurants that serve it. https://www.snakeriverfarms.com/local

If you're going to pay that for grocery store meat, you might as well get Kobe (Wagyu) beef. https://www.snakeriverfarms.com/

I just hope the price of pork doesn't go crazy. Around here you can often get whole boneless pork loins down the $2/lb. Right now I'm working on a half-loin section I paid $3/lb for. I cut off chops about 3/4" thick for the BBQ. Leftovers get cut up for recipes: tonight it's tortellini in...

I found that you want to crack eggs on a flat surface. This prevents shell shards. I know it's counterintuitive (no pun intended). I either use the counter top or a flatter part of my cast iron sink. https://www.eatthis.com/how-to-crack-an-egg/

I often find cheap cuts of steak cheaper than "stew beef" or hamburger. I take the time to trim it and cut it up small before I make chili out of it.

Don't forget that "saltimbocca" is Italian for "jumps into your mouth".