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Recently i have started to buy stuff that doesnt sell well, so that the local butcher doesnt have to throw that stuff away. I am widening my horizon that way, and dont always buy the same stuff. made some pretty decent discoveries that way. Who knew that Pork Tenderloin is also great when cut up into small pieces, seasoned the greek way... do you guys support your local farmers?

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jews hate this one cooking trick.

It requires only four things: poached eggs, English muffins, Canadian bacon, and Hollandaise sauce. Poaching eggs properly can be tricky if you've never done it before, but it gets easy with practice. Always poach eggs in water, never dry, and leave the yolk a bit runny.

This is the recipe for Hollandaise sauce I use. I used to think it was difficult to make, but I tried this one and it worked perfectly and it requires only a few ingredients.

3 egg yolks
1/4 cup water
1 to 1-1/2 tablespoons lemon juice (try with just 1 tablespoon at first, and adjust to taste for later preparations)
1/2 cup butter, melted
salt and pepper to taste

In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in the salt and paprika until it is thick and creamy.

This will make enough sauce for four eggs.

Fry the Canadian bacon until lightly browned. Toast the English muffins to one's preference.

I prefer using a double boiler because it's easier to control and has easy clean-up. Don't bother with Knorr's packaged mix, and the kind you buy in a jar is overpriced. This is easy enough for anyone to make.

I bought an Ooni Karu 12 pizza oven. I destroyed the first two pizzas I cooked. (Still delicious) I’m getting better. The reason I’m making this post is because it’s so much fun to set it up in the backyard, 20 minutes later, I’m cooking pizza.

On a side note, I placed the fuel handle on a plastic table. (I know, stupid!) I broke it trying to wrench it free. I contacted Ooni customer support and told them what I did and asked if I could buy a replacement. Their response was “whoops accidents happen” and sent me a replacement, no charge. Awesome customer service.

Now my wife and I are exploring different recipes, I wish I had gotten the 16, never knew I would like cooking pizzas so much.

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No. Do I have a food processor? No-ish; I have a machine that functions as one. Why not use it? Because bashing biscuits is therapeutic.

I'm making rum (& rumless balls) for Christmas.

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One of my kids got out of bed and joined me for a bit so it got very messy. Thankfully when my offspring dropped the entire bowl of dry ingredients on the floor it landed right way up and we hardly lost any.

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I've been harvesting my asparagus the past few weeks. If I miss a day of cutting, the spears go over a foot long. This leaves you with at best 1/3 of the spear being tender enough for most recipes, the snapped off ends being stringy. I do not like wasting food.

I've watched a bunch of videos on how to turn asparagus ends into soup/broth, and have cooked them in the past. Most all involved an immersion blender to chop up the stems and then press the results through a wire sieve. This left very small, but nonetheless, pieces of sawdust feeling bits of the woody bits in the end result.

I was lucky enough to get a food processor last Christmas that has a plastic dough blade attachment. The thought hit me that maybe if I used the plastic dough blades to beat the stems rather than a metal one to chop them, maybe I could get the good stuff with less of the bad. So, I boiled the stems, let them cool, and gave it try.

I hope you can see in the picture the results were great. The woody stems are hollowed out and ready for the compost pile. Tonight was my first attempt at this method; so I'll guess your results may vary, as mine might in the future. My soup turned out great and didn't last long enough for pictures.

Instead buy the following:

At least one cup of fresh fruit of your choice (preferably from a farmers market or by foraging, store bought will work though)
One lemon, cut into two pieces as 1/3 and 2/3
One cup worth of sugar PER CUP of fruit (I use half the sugar because I don’t like it super sweet, a 2:1 ratio)

Wash the fruit in cool water, put it in a sauce pan with the sugar. Turn on the heat to medium, while that’s heating up, mash the fruit into a pulp until it starts to boil.

Squeeze the 2/3 section of the lemon into the pan. Mix the pan contents as it boils for about 10-12 minutes. Once the mixture sticks to your stirring utensil take your finger and run it horizontally across the jelly. The jelly is finished when the jelly doesn’t run down the utensil where you wiped it away.

Can the jelly and let it sit for at least two hours at room temp uncovered. Refrigerate it afterwards, it’ll last for roughly two weeks, maybe longer.

Paprikash caught my interest about a year ago, and even though I'd never made anything like it, I found a recipe I liked and gave it a try. The sauce was flawless. I made a point of using Szeged Hungarian paprika, even though it was much more expensive. It was worth it. American paprika is fairly bland.

I had a lot of trouble with the spaetzle, though. The recipe called for a lot of flour, which made it very thick and doughy. It took forever to spoon it one by one into the water, and when it began to boil, the pieces expanded and became very large. They tasted like bland, chewy dumplings and the texture took away from the fantastic sauce.

I discovered there are spaetzle tools that will help with this, to make proper "riced" spaetzle. Some show pictures with very fluid and runny spaetzle dough, which will flow on its own through the holes in the grater.

Does anyone have any experience with this? Can anyone recommend a recipe for spaetzle or a good tool to rice it for boiling? Thanks!

Didn’t feel like monitoring the smoker, which I have to feed by hand, and instead tried the oven method. Not bad, considering my excellent rub and all. I even went over time to make sure we weren’t pulling at the meat. Still, something was missing. Not everything has to have smoke flavor, but there is something to the slow and patient method that smoking forces you into. My smoker only goes to 225. The oven recipe called for 250. Turns out you shouldn’t rush things.

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I love Haagen Daz, but for plain vanilla ice cream, Mariella's Ice cream Recipe beats its hands down.

https://youtu.be/sWoqj-JxwXo?si=UyWluxKwrTKaSg_O

This is very basic and keeping it as healthy as possible while preparing for a week.
She shops at Walmart for all her ingredients.