According to the packet my sausages are 90% meat , the legally required minimum in the UK is 42% if labelled as pork and 32% if just labelled as generic sausage According to google In the US there is no federally required minimum for meat content in general sausages but it may not be more than 50% fat and added water, while Italian sausage is required to be 85% meat
a question: how do you preserve dry spices fresh? The ones I have after a couple of months smell like vinegar . . . I keep them tightly closed in their containers.
Screwed up a pan of lasagna. Decided that one can of tomatoes would be enough in the sauce and ran out on the top layer, had one unopened bag of shredded whatever cheese in the fridge but it was half the size of the old brand the store used, first go baking in my new oven... It's not going to be pretty, but it might taste okay.
I'm surprised to report that it turned out alright. Needed more cheese still but otherwise pretty good.
First time I have had anything like genuine hunger for five days and just decided to revisit my Katsu curry and incorporate the advice on this thread... Better? (that's line of minced chilli, btw, not ketchup...) Tasted good. Very pleased that Covid didn't take my taste buds as it does for some!!
"Cook" is an offensive term when it is this hot. I'm thinking popsicles for dinner, with a side of chilled ambrosia (pineapple, mandarin orange, and peach fruit salad with coconut and sour cream- yum).
Grilled tequila lime chicken and turkey kielbasa (actually really good) with salad, watermelon and greenbeans. Parents brought the dog back after we spent the last week in St. Thoma, so cooking was the least I could do. Dog is being a dickface however... not happy we left him with the grandparents for 8 days. Beats the kennel I keep telling him, but he doesn't speak English. Drinking some of the good tequila, too. Clase Azul Gold. I'm going to need it... getting my ass handed to me when I go back to work tomorrow. I have like 30 "I need to talk to you when you get back" texts.
Decided to try out the New York Times recipe for traditional beef stew...again...after a dismal failure a couple weeks ago because of missing ingredients and an unexpectedly expedited time schedule for dinner. Turned out pretty good! A pound of beef, lots of potatoes, some carrots and onions, and a lot of beef stock, red wine, and a little red wine vinegar for the gravy. Salt and pepper for flavor. I added two tablespoons of butter and Herbs de Provence for a bit of added flavor and aroma. I think my additions paid off. Happy to be redeemed.
Sounds good, but at 93f (34c) with a heat index over 100 (38c), I think even looking at that would render me a heat causualty.
Tonight, having been gone for several days, I am preparing an elegant repast of frozen pepperoni pizza and salad. I'm tearing up the lettuce myself- none of that bagged stuff. Nothing but the best for us. Well, okay, the bacon bits are bagged, but I really hate frying stuff.
Simple, garlic butter chicken thighs. Corn on the side. The thighs were shortly marinated in seasonings and oil, then pan fried on the skin to make a crisp layer on top. Flipped and pan fried shortly in garlic butter I made, and currently in the oven. Corn seasoned and boiling until pan fried on the stove. Can't wait.
I dunno what to make for dinner. It's too hot to cook and too hot to eat and I'm sick of salad. Hmmph. (Crosses arms grumpily, sits down on the floor, and sulks)
Try a little pick-pick food. Some watermelon, pita bread, carrots, hummus, sliced cold leftover meat (if you have it), some olives, shrimp cocktail.... When it's stupid hot to the point of not feeling hunger, we'll just put out some light little things.
Well, I like watermelon. We just finished the last one, so I'll go find another. That'll be good enough.
Can't claim this as cooking (although I did pickle the onions) but it has been hot enough in the UK to have salad for TWO days consecutively! with pork pie with baked potato (does that still count as salad...it's cooking though I suppose, in a microwavey sort of way) and salmon
