me make food

Swung by the Saucy Cook a week or so ago at 70th and Van Down. They have a pretty decent selection of stuff. We grabbed some candy, salsa, stuffed olives, and some killer aged cheddar. Lexi wrote a great article on the place on SCB.

Theresa has made these a few times and they are a huge hit. A peanut butter bar with peanut butter frosting and chocolate chips. So drool worthy and easy to make.

Recipe from cake spy.

^ before the frosting ^

buffalo fried turkey

The hankering to try some new meals has been gnawing at me a bunch. Trying to recreate hamburger helper a few years ago is what ignited my cooking adventures. I figured it was time to try and branch out a bit more, I wanted to try some asian food. I figured a good way to interest Theresa to this style would be to have her pick out a frozen meal in a bag that she would be willing to try. She went to the store and looked at the offerings. There was a gaggle of ladies near the section so Theresa made a quick grab for a garlic chicken skillet. Turns out it was not all that asian, but close enough.

The instructions were very simple. Cook on high for 3 minutes while covered, stir often still covered on medium for 8 minutes. I liked how they had little frozen sauce chunks in there.

Goody commented over on me make food and I checked out her site. It is cool how she is taking old recipes and making some amazing looking meals. Check out Eat The Blog and I put a link on the sidebar of MMF.

That took a full day of smoking, but it tastes so good.

UPDATE:

In August of 08 I bought a smoker from a neighborhood guy who builds them. That first year I smoked a lot of stuff and on a meat smoking forum I saw someone mention pastrami. I had no clue is was just smoked corned beef. It changed my life

I picked up a couple packages of corned beef and soaked them in water overnight with a few changes of the water. That helps pull the salt out. Coated with crushed peppercorns and hickory smoked at 225 – 250 degrees for 8 – 10 hours till the internal hit 165 degrees. After it hits the temp I pull them and wrap in foil and cover with a big towel for a couple hours.

Some folks make fancy rubs with cumin and spices. I am perfectly fine with a crusty layer of peppercorns and smoke. I learned that you want a thin blue line of smoke, not billowing white clouds. I ate far more than I should of last night when it was ready. It was so juicy and the fat had dissolved so much. My mouth was burning when I went to bed.

I borrowed an electric slicer from one of Theresa’s coworkers a couple years back. It fell off a bench in my garage so I bought a new one for him and fixed the one he loaned me. It makes it so much easier.