TOPIC: What do you like to cook?

coconut chocolate chip cookies and chocolate peanut butter chip cookies.

first time, so we'll see what happens.

Recently, I made mixed vegetable and Andouille Sausage soup (ok, was peppery first day), spaghetti sauce (too oily, too fruity maybe from too much red wine), and mixed vegetable and ground pork stir fry.

The stir fry sauces (I did the same stir fry in two batches as I prefer using small wok to large wok) were kitchen sink, using some combination of: water, soy sauce, gochujang, hoisin, oyster sauce, tahini, sesame oil, hot crispy oil, allspice, ginger, brown sugar, black pepper, Chinese vinegar, Chinese cooking wine, mustard powder. I didn't bother with corn starch as I didn't really care about thickening up.

And, yet, the stir fries (now combined) were too bland. I could add crushed red pepper, but that seems ... ridiculous.

fried up some ham steaks. i threw in some homemade hash browns and a few eggs scrambled. all in the same skillet. did some home cooked grits. yummy.

So, need to use up stuff, well, as usual.

The plan was very coherent. First, use up the remaining half pound of bacon by frying it and eating it shortly out of the skillet.

Check.

With the bacon grease, drop in some yellow onion and chopped frozen kebabs. Add minced garlic. Put the rice cooked the previous week in. Add the baby corn and the one Habanero in. Finish up with oyster sauce and sesame oil.

Result - meat gravyesque fried rice. Better than most things I make. However, the Habanero generates a persistent distraction that is unnecessary. Not ultimately that spicy, but I don't think it's adding much flavorwise.

To use up the other Habaneros, thinking ... uh ... soup. But, I think I'll remove the seeds and membranes.

fried bologna.

got some 1/2" sliced at the deli. threw it in a nonstick skillet on a very low heat. poked a few holes with a fork to open the slices up for seasoning.

put some Arby's sauce on one slice. tasty
tried some heinz 57. tasty also
tried a dry rub a fried made, (no idea what is in it; he never says). REALLY tasty.

i wiped out the skillet between slices. i didn't want to mix the flavorings.

i tried some batter fried chicken.

got 4 lg chicken breasts dipped them in buttermilk (couldn't think of anything else at the time).
rolled them in crushed wavy lays hickory bbq chips.
then into some hot oil.

not bad, but felt like i missed something.

trying my friend's dry rub recipe on some country-style ribs. low heat in the oven.

still cooking, so i'll update later..... if i'm not in a meat coma.

nom nom good. nom nom nom (no idea how to spell the licking fingers sound. )

I don't remember if I recommended Mac & Cheese a la Me.

Kraft Mac & Cheese
Toss in broccoli florets the last three minutes of boiling
add packet of tuna or salmon when mixing in the cheese
Use Greek yogurt instead of milk or butter

Yum, and not a nutritional nightmare

It's all about finding that sweet spot, right? Also, have you tried incorporating some healthy and delicious broth into your cooking? I recently started using this one - https://healofoods.com/ , and it's been a game-changer for me. It adds this rich depth of flavor that complements a wide range of dishes, including stir-fries.
As for the crushed red pepper - sometimes it feels like a cop-out, but hey, if it works, it works! Anyway, keep experimenting with those flavors, and who knows, maybe you'll find the perfect stir-fry sauce blend.

Hoppy Easter everyone.

Going to make some homemade ice cream.

A farm near to me is a bison farm. So when we pass by, we get bison burgers.
Insanely good, and right from the farm. What could be better than that?