My friends have given me a hard time about using Kraft Cheese Slices on my burgers. I can’t help it. I was raised with them on my burgers and in grilled cheese and it takes me back to my childhood. However, my friends are right. One day you have to grow up. So, I made Gourmet Burgers. Continue reading Gourmet Burgers
This is a new way of making Chili Con Carne that I just tried and I like it better than my usual recipe. Continue reading Chili Con Carne In The Freezer is a Good Thing
We’d been working in the yard. Tired and hungry, I took a little over a pound of hamburger and formed it into four patties. I shook on a generous portion of Cabela’s Open Season Whiskey Steak Seasoning. I put it on a grill at medium high and brushed the burgers with barbecue sauce. After 5 minutes, I flipped them and brushed the other side. After 4 minutes they were at an internal temperature of 160 F. Onto to buns, garnished the way you like and a slice of cheese.
In less time than it would take you to go buy a tasteless fast food burger, we had a delicious burger.
The Old Fat Guy
We still have 8 inches of snow on the ground and it got down to -5 C (23 F) at night. However, it is sunny and got up to 6 C (43 F). So, it must be time to get out on the porch and make burgers. Continue reading End Of Winter Burgers
Sometimes you just need a really good steak. We normally buy the lower grades of beef you find in the supermarket coolers. Last night, we cooked up a prime top sirloin. Prime is a higher grade of beef and it really does make a difference in the beef. Now, don’t get me wrong, we’ve enjoy a good grade A or AA steak but the Prime is better. So, a good steak dinner was in the works. Continue reading Sometimes You Just Need A Good Steak
I like Montreal Steak spice. Unfortunately, it comes with a drawback. It has a lot of salt. She Who Must Be Obeyed notes that is bad for me (I hate it when she is right). Also, I think a lot of salt on grilled meat makes it a bit drier. I have no proof of that except my experience. Continue reading Club House La Grille No Salt Added Steak Spice, Makes a Good Burger
We didn’t get a lot of steak when I was growing up. However, there was Swiss Steak on occasion. The way this was made when I was a child involved boiling a round, rump or blade steak in condensed mushroom soup. I liked it but it was pretty bland. Continue reading Swiss Steak, The Definition of Comfort Food
I love meatloaf. I like it even better in a meatloaf sandwich the next day. So, it is time for a winter meatloaf. Continue reading Meatloaf, You Have To Love It
There was a sale on Sirloin Tip Roasts at the supermarket. It is not exactly the tenderest cut of beef but if slow cooked to no more than medium, is quite tasty. By the way, here is an example of survival. I like my beef cooked to medium rare. She Who Must Be Obeyed likes medium. A smart husband cooks to medium to survive. Continue reading Smoked Sirloin Tip Roast, Canadian Rockies Smoking
There is a restaurant in Vancouver, BC, Canada called the Chili Pepper House. It is a small restaurant that serves Haaka food. Hakka is from a race of people from south Asia. The food has influences from China and India.
The Chili Pepper House makes incredible dishes using fresh ingredients and I love their food and go there every chance I get. Unfortunately, I don’t get to Vancouver as often as I like. So, if
I want Hakka food, I will have to learn to make my own.
This is my first attempt at imitating this cuisine. I have put it together using the seasonings I tasted in the food but it will not be authentic Hakka food, just my pale comparison.
The ingredients I used were:
• 1 1/2 pounds beef sliced thinly
• 4 cloves garlic, chopped
• 1 cup onions cut to half slices
• 1/2 cup sweet peppers
• 1/2 tablespoon ground coriander
• 1/2 tablespoon ground cumin
• 1/2 tablespoon chili powder
• 2 cups sliced vegetables (I used snow peas, green beans and carrots)
• 1/2 cup water
• 1/4 cup soy sauce
• 2 tablespoons cornstarch
• oil for stir frying
I begin stir fries by getting all the ingredients out in advance.
I mixed the soy sauce and water and dissolved the cornstarch in the mixture. Set aside. I fried the beef in batches to lightly brown, adding oil as needed.
Remove the beef from the wok. Add oil if necessary and stir fry the onions and green beans until hot. Add the coriander, cumin and chili powder. Stir fry for 1 minute or until the spices are aromatic.
Add the beef and vegetables and stir fry until the vegetables are bright and hot. Stir the cornstarch and liquid mixture and add to the beef and vegetables. Stir until sauce thickens and serve.
I hit the spices mixture ok. However, Hakka food is big and bold. I definitely didn’t add enough of them. In my next effort I will double the spices. She Who Must Be Obeyed also said there wasn’t enough sauce. I will increase the liquids and cornstarch by 50% next time.
This tasted good but I wouldn’t recommend making it until I get the seasonings closer.
The experiment continues!
The Old Fat Guy