#put any egg in because i wanted to test the flavor with one patty and i didnt want an entire egg in there. ah well. | Explore Tumblr Posts and Blogs

theonlyjourneythatmatters · 3 years

Text

Another day, another pound

So I know I said I was going to post yesterday, but I had a very long day and I was tired, so I didn't feel like it. I've struggled this week with motivation and energy and I'm not sure why. Maybe it's because of this heat- I don't know.

But with that said, I'm here now. And I've learned a few things! As I've said before, I am no expert and do not claim to be. I just know what's been working for me and that I can share that knowledge and experience with ya'll. So here we go.

What I learned this week:

It's better to get your bulk calories in at the beginning of the day. Breakfast should be your heaviest calorie meal. If you prefer a light breakfast, then focus your calories at lunch. This is because you're more likely to work off those calories during the day than you are at night after dinner. I know a lot of people prefer a heavy dinner- but this is a major reason why that weight doesn't come off like you want it to. You're not burning off those dinner calories!

Everything you do burns calories. Well, I didn't JUST learn this- I've known this. But for some reason, it didn't click! So don't think ONLY strenuous exercise will help you burn calories. Of course, exercise will help you burn them faster in a shorter amount of time, but if you can't get to the gym every day, you're still burning calories.

My apple watch tracks everything. I wear it from the time I get up in the morning til I'm ready to lay down for the night. And what's better than counting my steps? It counts the calories burned, too! Adding this at the end of the night helps me keep a better estimate of what I've taken in vs put out for the day for calories. Do yourself a favor- invest in something that keeps track of that (watch, fitbit, etc). It is well worth the money especially for weight loss.

Sundays are for meal-prep!!!

I meal prep for the following week(s) on Sundays. I typically prep every other Sunday for my work lunches. I do -not- meal prep for dinners.

Every Sunday, I prep my snacks for the week (usually strawberries and blue berries). If there's a new item I want to eat, I'll prep that up as well. Today, I wanted to add cabbage soup to the work lunch mix. SO, that's what I did. I made it in the instant pot, so this is the instant pot recipe- but this can be adapted for a regular stove top. I included pictures for reference so ya'll can see the sizes.

I also decided to meal-prep some breakfast; which I do not normally do. But the meal replacement shakes don't seem to be working as well as they had been previously, so I'm going to retire them for a bit.

Cabbage Soup

Ingredients:

2 heads cabbage, medium; chopped in large chunks

3 pieces of thick sliced bacon (I used Great Value brand); chopped and cooked

1 15oz can tomato sauce (Great Value)

1 bag Premium matchstick carrots (Bolthouse Farms- 3.5 oz bag)

1 sweet Vidalia onion, medium size; chopped in small pieces

1 tbsp. of the following: course sea salt, ground black pepper, onion powder, garlic powder, Slap ya Mama Cajun seasoning (or Tony Cacheres- I like my soup to have a bit of a kick, but you can decrease or increase this amount to suit your tastes)

7 cups water (divided- explained in steps)

Directions:

Put the instant pot on sauté and set for 20 minutes. Chop the 3 pieces of bacon into bite sized pieces and begin to cook them until brown. (I cooked mine a little longer so the crisp wasn't completely lost in the soup)

While the bacon is cooking, start cutting up both heads of cabbage. Cut them into 1-1 & 1/2 inch chunks after removing the core. Set aside in large bowl.

Once the bacon is cooked to your liking, add 1/2 cup of water to "deglaze" the pot. This gets up all of that stuck-to-the-bottom flavor that you need. DO NOT DRAIN THE BACON. We need the grease.

Begin to add the cabbage a hand full at a time, making sure it mixes with the water and bacon pieces. Allow each batch to wilt down some before adding the next batch. Continue with the cabbage until it's all incorporated. Once complete, add 1/2 cup of water.

Add the carrots and mix with the cabbage and bacon mixture.

Add all of your seasonings into 1 cup of water and pour over the top of the cabbage. You can mix it now if you want to, or you can wait.

Set the instant pot to pressure cook, and set for 10 minutes. Once the 10 minutes is passed, allow the pot to Natural Release for another 10 minutes. After the Natural Release is done, use the manual release. * NOTE: this is a dish with a good amount of liquid. Use a potholder to dish towel to put over the valve when you do the manual release to avoid any splattering liquids.

Once the pressure is released, stir the soup and taste test it. Add any seasonings you feel like it may need.

Chop the onion into small pieces and add it to the soup. Add the entire can of tomato soup, and 5 more cups of water. Stir well. Pressure cook for another 2 minutes and allow to Natural Release for another 10 minutes. Give it one last stir and taste test, and enjoy!

Step one: Sauté the bacon. Ya'll see all that bacony flavored goodness stuck to the bottom?? We WANT that.

Step two: Cut the cabbage. Size isn't that important- but you do want bigger pieces as cabbage likes to shrink!

Step Four & Five: Mix the cabbage and carrots and allow to wilt a little bit

Finished product: big bowl of deliciousness

This recipe yields 20 cups of soup, which is 10 full servings. There are 48 calories and and 4.8g of proteins in a single cup of soup- but I recommend 2 cups being the serving size.

*This recipe can be changed to fit your specific needs. I do not add meat to mine other than the bacon, but you can add chicken, stew meat, etc. You can also add different veggies. I sometimes add canned diced tomatoes but I didn't have any today. Just be mindful of the added calories and adjust the recipe to reflect that (especially if you're using a calorie counter that allows you to create customized meals).

I got 6 meals out of it (would have been the full 10 but I only had 6 available soup bowls); my husband and I had a bowl each, and so did my son. There was some left but no one wanted it so it got thrown out. It was delicious and filling. And the best part? SUPER low on calories! Most soups are; and I will be adding more to my blog as I make them! I make a knock-off Olive Garden Zuppa Toscano, so that might be my next endeavor!

Breakfast:

For this meal-prep, I used eggs, Conecuh sausage links, bacon (same as the one I used for the soup), and sausage patties.

Breakfast # 1: Scrambled eggs, thick sliced bacon, and Conecuh sausage

Ingredients

2 eggs, scrambled

1 tsp butter (I used Country Crock Churn Style)

1 tsp shredded cheese (I used shredded Colby and Monterey jack Great Value brand)

1 oz Conecuh sausage (you can use any type of sausage- I just prefer this brand)

1.5 slices of thick cut bacon (Great Value brand)

Course sea salt

Ground black pepper

Directions

Make 2 eggs, scrambled with butter and whatever seasonings of your choice

Add the cheese to the eggs when they're almost done cooking

Cook the bacon in the air fryer for 6 minutes (time varies depending on how crispy you like your bacon)

Cook the Conecuh in the air fryer for 7 minutes

Put the eggs in to a freezer-safe bowl

Cut the Conecuh and bacon into smaller pieces and put on top

Freeze

This recipe yields 1 full serving. It has 295 calories and 20.5 grams of protein.

Breakfast 2: Scrambled eggs, Conecuh sausage, and sausage patties

Ingredients

eggs, scrambled

1 tsp butter (I used Country Crock Churn Style)

1 tsp shredded cheese (I used shredded Colby and Monterey jack Great Value brand)

2 sausage patties (I used Tennessee Pride)

1 oz Conecuh sausage (any brand, this one is just my preference)

Course sea salt

Ground black pepper

Directions

Make 2 eggs, scrambled with butter and whatever seasonings of your choice

Add the cheese to the eggs when the eggs are almost done cooking

Cook the sausage patties in the air fryer for 8 minutes or until cooked through

Cook the Conecuh in the air fryer for 7 minutes

Put the eggs in to a freezer-safe bowl

Cut the Conecuh and sausage patties into smaller pieces and put on top

Freeze

This recipe yields 1 full serving. It has 481 calories and 29.6g of protein.

But enough of the recipes......

Like I stated previously, it's important to get the bulk of your calories during the day so you have the opportunity to burn them off. I've just been walking. I walk at work, I walk around the house- when I shop, that's when I get a lot of steps in.

Granted, walking doesn't burn a lot of calories. However, if you have your tracker on, throughout the entire day, you'll have burned at least 1 full meal off. It is also especially important to stay hydrated. Water no only helps with cutting down muscle pain (when you exercise), drinking a full 8 oz of water before each meal and after can help you feel fuller faster, and feel fuller longer.

I purchased a QuiFit 1 Gallon Water Bottle from Amazon. It arrived today and I plan to use it at work. I have the worst time drinking enough at work. The water from the sink tastes funny. We have a fountain that fills water bottles, but and don't always remember to bring a bottle of water that I can refill later. The simplest solution was to buy a water bottle and keep it at work.

I think that's all for today, guys. I have school work to do! I'll make a post later next week (unless something cool happens before then that I need to mention) that details what types of foods I eat for dinner since I do not meal prep those.

Have a great day, and thanks for reading!

XOXO, Lauren <3

2 notes · View notes

squishymoth · 3 years

Text

Moth’s and Lorelei’s Veggie or Vegan Sandwich Tips:

To preface this I’m kind of a picky eater, especially about textures. Most delis in my area's offerings for vegetarians are made up of various roasted veggies, avocado and cucumber, resulting in a very GOOPY unappetizing sandwich.

I also don’t subscribe to the idea that vegetarians should only eat vegetables, and that fake meats are all flavorless and pointless. Most of the tastiest vegetarian sandwiches I’ve had include fake meats.

Nothing I’ve written here is crazy insightful or revolutionary but if anything here helps someone make a tasty vegetarian or vegan sammy I will be happy.

Additions specifically written by my lovely girlfriend Lorelei are marked (L) for Luigi.

Sandwich thoughts below the cut!

Fake Meat:

I will start with the cheaper, easier to find fake meats. Good vege sandwiches should be accessible IMO. I believe these brands will be more widely available and you won’t have to go to a specialty health food store to find em.

Morning Star Farms Bacon:

The MSF bacon is salty and savory and can be as crispy or chewy as you like. Just cook it a couple minutes on either side in a dry non-stick pan. I’m not sure that it tastes exactly like bacon, but it’s strong point is that it has a good flavor all on its own which is what I think defines any good vege meat.

Morning Star Chik Patties:

A great chik’n patty if you are looking for a crispy chicken sandwich, easy to cook in the skillet or the microwave (both ways come out tasty and crispy). Overall Morning Star has good stuff and is widely available.

Tofurkey:

really succeeds at a lunch meat texture and has a subtle savory flavor that allows it to support other sandwich ingredients.

Fancier Fake Meats:

Green Slice Meatless Deli Slices:

(WARNING not all of them are vegan some use egg white) I’ve often wondered why there was no vege ham alternative, on a recent grocery run I discovered there was one! Green Slice’s applewood smoked slice (I have only tried this flavor, but I’m sure the others are also good) these have a lovely very meat-like texture and flavor. My only quibble is that they are very small and there aren’t that many.

Sweet Earth Facon:

This bacon smells amazing and tastes very bacony. It is cooked in oil, make sure to use paper towel to blot off extra oil.

Light Life Smoky Tempeh Bacon:

Tempeh itself gets a bad rap (you have to cook it in a very specific way), but honestly for sandwiches tempeh is not worth using unless its smokey tempeh bacon. It has a lovely flavor, but it is a very different experience to the other two facons in this list. Imagine it as the contrast between your typical everyday bacon and a thick cut, pepper corn encrusted, artisanal bacon. It is thicker and chewier, but has a delicious smoky sweet flavor.

Tofu:

Pan Seared Tofu:

Ok if you’re really not into fake meats or you just like tasty tofu here is a home made, very tasty, and pretty all purpose recipe for a tofu sandwich filling. This recipe is from The Pho Cookbook by Andrea Nguyen. Best part about it, no need to press! Cooking it in the pan before adding oil drives off water super well, and gives a really unique tenderness. We eat this on it’s own, it’s that good!

Ingredients: firm tofu, 1 TBSP neutral oil, 1 TBSP soy sauce (optional in this case if it doesn’t fit the VIBE of your sandwich, if you leave out the soy sauce make sure to compensate with other umami ingredients in the sandwich)

Instruction: cut your tofu into desired shape (triangle or domino or whatever) put them in a DRY non stick pan, and drizzle with soy sauce on both sides (if desired, salt and pepper could also be used).

Cook on medium without disturbing the pieces for ~5 mins.

Drizzle with oil and then flip them, allow the second side to cook for ~5 mins.

To check if the second side is ready try shaking the pan a little, if the tofu moves you can flip. If they are not to your desired brownness flip again and allow to continue cooking until you are satisfied. You are looking for a mottled brown color.

Crispy Tofu:

If you are looking for a crispier tofu here is a homegrown method that I’ve learned through trial and error, also a great addition to spring rolls.

Ingredients: firm tofu, neutral oil, salt and pepper (any other seasoning you like). OPTIONAL: a sauce as in orange sauce, teriyaki, or even BBQ (never tried BBQ but it could work.)

Instructions:

Most important thing for crispy tofu is to drain and PRESS IT. I would press it for between 15-20 minutes. Either cut up your pieces to desired shape and size before pressing or press the whole block if you want to prepare a big portion.

After they are pressed and the moisture is removed, season your tofu. I’ve experimented with rolling tofu in cornstarch to add an extra crispiness but it should crisp up on its own. You may just sprinkle your desired seasoning on both sides as you like.

In a non stick pan fry tofu on both sides in oil (enough to coat your pan) on medium high heat until golden brown and crispy. When cooking tofu I’ve heard it’s good to leave it undisturbed before flipping to prevent bits sticking to the bottom and preserve inner softness. Try shaking the pan, if the tofu moves a bit it is not going to stick to the pan and lose it’s crispy outer layer. When they are finished cooking set the tofu on a paper towel to remove any excess oil.

OPTIONAL: in the last minutes of cooking add a sauce of your choosing, flip the tofu to coat.

Fats:

Avocado:

Avocado is a great addition to almost any sandwich, especially if you are vegan or lactose intolerant. It can easily take the place of cheese or mayo in 99% of sandwiches.

Vegan Cheese:

My girlfriend has tried MANY vegan cheeses and has found all of them to be disappointing. So we have no recommendations for vegan cheese.

Garlic Butter:

A tasty spread to up your sandwiches flavor. we don’t have a recipe with EXACT measurements, this is all to taste. This can be applied to any sandwich for extra flavor and fat.

Ingredients:

A couple spoonfuls of Butter/Vegan butter

1 small garlic clove (or garlic powder)

Black pepper

Italian herb blend (or pretty much any green herb, fresh or dried [dried preferred] will be tasty)

Honey (if vegan just leave out the honey)

Instructions: In a small bowl grate your garlic clove into the butter, add all other seasonings and the optional honey, and mix. Make sure and taste, if you find it under flavored add more of the flavor stuff, if it is overpowering add more butter (this can keep in the fridge if you end up with too much). Then just spread the desired amount on your toasted bread.

(L) Mayonnaise:

Ok listen, it's stinky. But so is almost every cheese. It adds more of a feeling than a flavor, the fattiness can really uplift a lot of sandwiches, especially with tomato. But, if you are opposed to mayo for whatever reason, avocado, cheese, even olive oil, will fill this role. (not sure about vegan mayos but it can't be that hard to nail right? (Moth does not endorse this pro mayo stance)

(L) Vegan/Dairy freeRanch:

I don’t like ranch, but this homemade stuff really justifies it. I used normal mayo but it should work with vegan mayo. This is a very loose recipe, so tweak it to what works for you

½ cup mayonnaise (egg or plant based)

½ a lemons worth of juice

¼ cup oat milk (soy and almond milk don't play nice with savory flavor)

1 tsp garlic powder

Salt and pepper to taste

1 tbsp fine chopped fresh dill (or dried, or any green herb0

Whisk the mayo, milk, and lemon together. Add your herbs, and let it sit in the fridge overnight

This is the most important step, this time allows the garlic powder to rehydrate and the herbs to steep that give the ranch its signature flavor. Ranch is basically garlic powder sauce.

I have not tested this ratio much (ok fine at all), so trust your gut!

Also fun fact, juice of 1 lemon + 1 cup of oat milk + time = 1 cup of vegan buttermilk!

MISC:

Deli dressing:

You can buy this bottled in store or make your own at home easily. It will add that deli je ne sais quoi to a sandwich. Works best on a simple sandwich that might otherwise be lacking in flavor.

Ingredients:

Olive oil

Red wine vinegar (any vinegar should do TBH)

Italian seasoning (again some dried oregano or other similar dried herbs should be fine)

Salt and pepper

OPTIONAL: put some vinegar hot sauce (tapatio, cholula, taco bell packet, etc) in that bad boy.

Instructions: mix it UP. This is another recipe that I usually just measure out by eye and taste

Falafel: I am not very experienced in making falafel so I don’t have a recipe on hand, but they are yummy.

Sprouts: a welcome addition to almost any sandwich, earthy, light and crunchy. They are also really easy to grow in a jar at home.

Pickles: love these funny dudes, they don't play well with sweeter sandwiches though. Use your judgement.

Chips: put em in there, 12 year olds know what they're doing.

Dutch Crunch: objectively the best sandwich bread.

Coleslaw: if you dislike coleslaw maybe you’ve only had a mayo based one. The only good coleslaw is vinegar based. Thin sliced cabbage, olive oil, vinegar of choice, honey (or vegan alternative) a spoonful of grainy mustard and salt and pepper. Great on a chik’n based sandwich.

Vegetarian Sandwich Ideas:

I don’t really have anything ground breaking here but here are some of the tastiest sandwiches I’ve made. If for some reason you want to try making one of these you can add or leave off anything you like. Salt and pepper all your sandwiches. And add cheese to any if you eat cheese!

BLAT or BLA:

To start this off, I don’t like tomatoes in sandwiches, I know I’m not correct, but you can add tomatoes if you want.

Ingredients:

Garlic butter

iceberg lettuce (or any lettuce)

avocado

facon (my fav is morning star farms, a fancier facon such as smoky tempeh bacon is also good but has a completely different flavor and texture)

tomatoes (optional because I do not like them)

(L) TOMATO TIP: salt and pepper your tomatoes and let them sit a moment, also if its not tomato season cherry tomatoes are ur best bet for a decent tomato from the store.

Orange Tofu Sandwich:

A note: feel free to substitute a different sauce or to omit sauce entirely. The pan seared tofu makes a good sandwich filling without any extra sauce.

Ingredients: pan seared tofu, crispy tofu, or gardein orange chikn nuggets (these come with a packet of orange sauce)

Orange sauce

Iceberg lettuce (other lettuces or even finely chopped cabbage will be good as well)

Avocado

Thin sliced sweet or bell pepper

(L) Fancy “Ham” on Rye:

Ingredients:

Rye bread The rye bread adds a lovely funky herby note to the entire experience. Its what makes it fancy.

Green Slice applewood smoked(or any You could use tofurkey, but honestly if you find it/afford it green slice has an amazing texture and deep flavor that tofurkey doesn't. This is a simple fancy sandwich, splurging is gonna go a long way here.

Garlic Honey butter

Iceberg Lettuce (again or any other lettuce, or a mix with arugula and spinach)

Optional mayo: (L) i adore mayonnaise on this kind of sandwich, it really lets the other flavors shine. I havent tried it with avocado, my gut says it wouldnt work as good but I’m not a cop put some on there avocado is yummy.

Optional cheese a sharp cheddar or fancy gruyere.

Crispy Chik’n Sandwich:

Ingredients:

Morning Star Chik Patty (spicy one if ur spicy)

Facon (strong recommendation for morning star on this one)

Vinegary vegan coleslaw (or any lettuce iceberg is recommended and easier on the fly)

Dill pickles (pickles+crispy chicken very yummy, we specify it on this one because its almost necessary for a spicy sandwich.)

Condiments of choice (ketchup, BBQ, honey, hot sauce etc)

Deli Style Sandwich:

A really basic sandwich, add whatever other sandwich fixings you like.

Ingredients:

Tofurkey

Sprouts

Iceberg lettuce

Sandwich dressing

Avocado

Pickle or Cucumber

#vegetarian cooking #vegetarian sandwiches #vegan sandwich

2 notes · View notes

easyfoodnetwork · 4 years

Text

From the Strategist: 21 Best Grilling Gifts for Every Type of Grilling Enthusiast

Photo: ClassicStock/Getty Images

All the grills and grilling accessories a grill master could want, from the Strategist

At its most basic, grilling is cooking on an open flame, like what our prehistoric ancestors used to do, but if you’re not the kind of person who takes pleasure in lighting charcoal on fire and then cooking big slabs of meat on it, you might be struggling to find the best grilling gifts for someone who does. (Though even self-described grill enthusiasts sometimes need help finding an actually useful but still unique grilling gift.) So to make it easy, we rounded up 21 of the best grills and grilling accessories that would be excellent gifts for the person in your life who likes to fire it up.

For the griller who struggles with lighting charcoal

BBQ Dragon Cordless Grill Fan in Silver

Jean-Paul Bourgeois of New York City’s Blue Smoke calls the BBQ Dragon, “a fire starter’s best friend. This easy-to-use little gadget will clip onto any grill or smoker and assist you in getting those coals burning fast and evenly.”

For the griller who mostly cooks with charcoal

Panacea 15343 Ash Bucket With Shovel, Black

If anyone plays a little fast and loose with the disposal of coals, or wants a safer way to do it, this steel ash bucket will help prevent accidents. As Hugh Magnum, pitmaster at Mighty Quinn’s Barbecue, explains, “It sometimes takes as long as two days for coals to be completely cold, so you don’t put any coals for at least two days into a trash bag, or else that trash bag will go up in flames.”

For the griller who’s terrified of burns

Artisan Griller Insulated Cooking Gloves

Writer Caitlin M. O’Shaughnessy was introduced to these pit gloves by her mother, who used them to take a full turkey out of the oven. “The cotton-lined gloves are coated with neoprene rubber and designed for true-blue barbecuers who have to handle hot meat on the smoker — that means they’re also waterproof, stainproof, and (most importantly) greaseproof.” They also come recommended by Patrick Martin of Martin’s Bar-B-Que Joint in Nashville, who actually prefers these heavy-duty gloves to tongs, especially when working with big cuts of meat, like whole hogs.

For the griller who’s looking to streamline

Stingray 7 in 1 BBQ Tool

Swap out the tool kit for this 7-in-1 grilling tool, recommended by self-described “pretty competent outdoor griller” Steven John, who calls this “the Swiss Army knife of grilling equipment, combining all three tools and even sporting a bottle opener built into its handle.”

For the griller who loves steak

Sloan Personalized Miniature Steak Branding Iron

For Valentine’s Day, writer Leah Bhabha gifted her carnivorous boyfriend a personalized branding iron, purchased on Amazon, and it was an instant hit. “We’ve now emblazoned his initials on everything from ribs to rib eyes, and even busted out the brander for cast-iron cooked burgers (the patty’s initials were covered by the bun, but he liked it so much he branded them anyway).”

For the griller who prefers chicken

Two-in-One Vertical Chicken Roasting Pan

Nick Pihakis of Jim ’N Nicks Bar-B-Q in Birmingham, Alabama, calls this chicken-roasting contraption “one of the best ways to cook a chicken. Not only is upright roasting the optimal position to roast a chicken (fat drips away, heat surrounds the chicken 360 degrees, skin crisps up better), this cooking method allows the steam and vapors to flavor the chicken from the inside cavity out, helping it to stay moist.”

For the griller who’s also a hibachi enthusiast

Elite Platinum EMG-980B Large Indoor Electric Round Nonstick Grilling Surface

If dinner has become a bit of a slog recently, consider setting up a hibachi or Korean barbecue night and using this highly rated indoor grill to do it. Reviewers on Amazon say, true to advertising, it’s truly non-stick (so feel free to go all in on your marinades) and is just as effective at grilling vegetables as a grilling a sturdy ribeye.

For the griller who’s not sure what to do with vegetables

Sur La Table Stainless Steel Grill Basket

Steven John recommends a grill basket, “that can be placed atop any sort of grill (charcoal, gas, or even wood fire) and filled with loose veggies, shrimp, fries, and so on.” It keeps these more delicate ingredients from sticking to the grill’s grates, and, as John notes, “the grate’s cleaner, too.”

For the griller who over-checks their meat

Thermapen Mk4 Thermometer

A meat thermometer is a must-have accessory for a barbecue enthusiast to quickly and easily ensure that meat is fully cooked but not overdone. And for my money, there’s no meat thermometer better than the Thermapen. As I wrote in my review of this gadget, “What makes the Thermapen stand out from other digital kitchen thermometers is its speed and accuracy. According to the manufacturer’s website, this food thermometer can tell the real-time temperature of whatever you’re trying to measure within 0.7 degrees Fahrenheit in under three seconds. That speed makes a noticeable difference when you’re balancing a roasting pan on a hot oven door as you try to take the temperature of whatever’s inside without burning yourself or letting out too much heat,” or dealing with a hot barbecue grill. (And I’m in good company. The Thermapen also comes recommended by Amy and Mike Mills of 17th St. BBQ in Murphysboro, Illinois.)

For the griller who’s getting into marinades

Boiled Cider Syrup

In his roundup of the best condiments you can buy on Amazon, writer Hugh Merwin recommends this boiled cider, which is “kind of pure apple essence,” he explains. However, that sweetness makes it an excellent addition to a barbecue tool kit. “Grillmasters use it at the base of marinades, where it tenderizes meat and its mildly tart and subtle flavor blends in with wood smoke.”

For the griller with a small patio

Fire Sense Large Yakatori Charcoal Grill

Recommended by Leslie Roark Scott of Ubon’s Barbeque in Yazoo City, Mississippi, this large yakitori grill is ideal for those in a “tight space. It’s the perfect size for a couple of steaks, and holds heat like a champ.”

For the griller with no patio

Weber 10020 Smokey Joe

If you’re looking to gift a truly portable grill, for someone who dreams of grilling in Prospect Park, the Weber Smokey Joe is a classic choice. It’s a no-frills option, but it’s got the same durability as the larger kettle-style Weber grill.

For the indoor grill enthusiast who hates smoke

Philips Indoor Smokeless Grill

We discovered this indoor smokeless grill while watching Queer Eye on Netflix, and it’s a solid option for someone who wants to grill but is constrained by the realities of living in an apartment. It uses infrared light to heat the grill and help prevent smoking from dripping fat.

For the indoor grill enthusiast who doesn’t want another gadget

Lodge Pro-Grid Cast-Iron Grill and Griddle Combo. Reversible 20 x 10.44” Grill/Griddle Pan With Easy-Grip Handles

Though it’s more likely to smoke up your kitchen, this cast-iron grill plate from Lodge is “the indoor grill that’s closest in spirit to firing up the charcoal.” (Plus, because it’s essentially a flat piece of cast-iron, it’s much easier to store than a new appliance.)

For the griller who likes that smoky taste

Z Grills ZPG-7002E

As Steven John explains, “a pellet grill is a barbecue grill that uses an automatically fed supply of wood pellets to maintain a preestablished temperature and infuse the cooking foods with smoke aroma and flavor. Your fuel source is also your smoke source.” That means your meat takes longer to cook, but it’s also got more smoky flavor, and in his testing of pellet grills, John liked this one from Z Grills, in part because “you can load up enough wood pellets for hours of smoking with minimal refills required.”

For the griller who wants to go full pitmaster

Masterbuilt MES 130B Digital Electric Smoker

On a long hunt for the “best, not-too-massive city grill,” Lauren Levy discovered that the best barbecue grill is actually this digital smoker from Masterbuilt. That’s according to Myron Mixon, the winningest man in barbecue, who explains, “It’s a digital smoker, so you can actually punch in the temperature you want and it takes you right there from 100 degrees to 275 degrees in just a few minutes.” He continues, “The truth is, everything that someone would want to barbecue you can cook with the Masterbuilt smoker, and it’s much more delicious.”

For the griller who likes to cook low and slow

Akorn Jr. Kamado Kooker

The first rule of Grilling 101: Leave the meat be. But when you’re constantly worried about your provisions burning that can be difficult to do. That’s why the grilling enthusiasts of Amazon love the Akorn Jr., a ceramic, kamado-style grill that does an excellent job of maintaining low temperatures. Plus, it’s about a tenth of the price of the popular, kamado-style Big Green Egg grill.

For the griller who tries to keep their grill spotless

Drillbrush BBQ Accessories

I’ve written about the Drillbrush as the best tool to keep my shower clean, but the company makes different brush attachments with different stiffnesses for different purposes, like this barbecue accessories set, which can be used to detail-clean even the most grease-stained grill.

For the griller who likes to grill and chill

YETI Roadie 20 Cooler

“When you’re smoking whole hogs, you can’t go for a beer run, so you need a good cooler that’s going to keep your beer cold for the night,” wisely notes Patrick Martin of Martin’s Bar-B-Que Joint. That’s why he recommends a Yeti cooler to keep by the grill. “I guarantee when you reach for a beer, it’s gonna be good and cold — just like it should be.”

For the griller who likes to carve meat

John Boos Block BBQBD Reversible Maple Wood Edge Grain BBQ Cutting Board With Juice Groove

This sturdy Boos block has a juice groove to catch any liquid that might come out when carving a big hunk of barbecue. (And this gift certainly doesn’t have to be retired once grilling season is over. It’ll also come in handy at Thanksgiving, when it’s time to carve the turkey.)

For the griller who likes eating barbecue more than cooking

Messermeister Avanta 4-Piece Fine Edge Steak Knife Set

Once they cook the meat, they’ll need something to help you eat it, and that’s where these Messermeister steak knives come in. “There’s a curious delight in using these very, very sharp steak knives to bisect a morsel of beef (or pork, or chicken, or whatever flesh you have lying around),” writes Katie Arnold-Ratliff in her ode to these. “The blade slices through the steak with tactile precision — a kind of buttery, slippery ease that makes me say every time my boyfriend and I use these knives, which is a lot, ‘Man I love these knives.’”

from Eater - All https://ift.tt/2BbdFk9 https://ift.tt/2XwN1ti

Photo: ClassicStock/Getty Images

All the grills and grilling accessories a grill master could want, from the Strategist

For the griller who struggles with lighting charcoal

BBQ Dragon Cordless Grill Fan in Silver

For the griller who mostly cooks with charcoal

Panacea 15343 Ash Bucket With Shovel, Black

For the griller who’s terrified of burns

Artisan Griller Insulated Cooking Gloves

For the griller who’s looking to streamline

Stingray 7 in 1 BBQ Tool

For the griller who loves steak

Sloan Personalized Miniature Steak Branding Iron

For the griller who prefers chicken

Two-in-One Vertical Chicken Roasting Pan

For the griller who’s also a hibachi enthusiast

Elite Platinum EMG-980B Large Indoor Electric Round Nonstick Grilling Surface

For the griller who’s not sure what to do with vegetables

Sur La Table Stainless Steel Grill Basket

For the griller who over-checks their meat

Thermapen Mk4 Thermometer

For the griller who’s getting into marinades

Boiled Cider Syrup

For the griller with a small patio

Fire Sense Large Yakatori Charcoal Grill

For the griller with no patio

Weber 10020 Smokey Joe

For the indoor grill enthusiast who hates smoke

Philips Indoor Smokeless Grill

For the indoor grill enthusiast who doesn’t want another gadget

Lodge Pro-Grid Cast-Iron Grill and Griddle Combo. Reversible 20 x 10.44” Grill/Griddle Pan With Easy-Grip Handles

For the griller who likes that smoky taste

Z Grills ZPG-7002E

For the griller who wants to go full pitmaster

Masterbuilt MES 130B Digital Electric Smoker

For the griller who likes to cook low and slow

Akorn Jr. Kamado Kooker

For the griller who tries to keep their grill spotless

Drillbrush BBQ Accessories

For the griller who likes to grill and chill

YETI Roadie 20 Cooler

For the griller who likes to carve meat

John Boos Block BBQBD Reversible Maple Wood Edge Grain BBQ Cutting Board With Juice Groove

For the griller who likes eating barbecue more than cooking

Messermeister Avanta 4-Piece Fine Edge Steak Knife Set

from Eater - All https://ift.tt/2BbdFk9 via Blogger https://ift.tt/2Xyq7C0

#Blogger #cooking #Eater #food #recipes

1 note · View note

instantdeerlover · 4 years

Text

From the Strategist 21 Best Grilling Gifts for Every Type of Grilling Enthusiast added to Google Docs

From the Strategist 21 Best Grilling Gifts for Every Type of Grilling Enthusiast

Photo: ClassicStock/Getty Images

All the grills and grilling accessories a grill master could want, from the Strategist

For the griller who struggles with lighting charcoal BBQ Dragon Cordless Grill Fan in Silver

For the griller who mostly cooks with charcoal Panacea 15343 Ash Bucket With Shovel, Black

For the griller who’s terrified of burns Artisan Griller Insulated Cooking Gloves

For the griller who’s looking to streamline Stingray 7 in 1 BBQ Tool

For the griller who loves steak Sloan Personalized Miniature Steak Branding Iron

For the griller who prefers chicken Two-in-One Vertical Chicken Roasting Pan

For the griller who’s also a hibachi enthusiast Elite Platinum EMG-980B Large Indoor Electric Round Nonstick Grilling Surface

For the griller who’s not sure what to do with vegetables Sur La Table Stainless Steel Grill Basket

For the griller who over-checks their meat Thermapen Mk4 Thermometer

For the griller who’s getting into marinades Boiled Cider Syrup

For the griller with a small patio Fire Sense Large Yakatori Charcoal Grill

For the griller with no patio Weber 10020 Smokey Joe

For the indoor grill enthusiast who hates smoke Philips Indoor Smokeless Grill

For the indoor grill enthusiast who doesn’t want another gadget Lodge Pro-Grid Cast-Iron Grill and Griddle Combo. Reversible 20 x 10.44” Grill/Griddle Pan With Easy-Grip Handles

For the griller who likes that smoky taste Z Grills ZPG-7002E

For the griller who wants to go full pitmaster Masterbuilt MES 130B Digital Electric Smoker

For the griller who likes to cook low and slow Akorn Jr. Kamado Kooker

For the griller who tries to keep their grill spotless Drillbrush BBQ Accessories

For the griller who likes to grill and chill YETI Roadie 20 Cooler

For the griller who likes to carve meat John Boos Block BBQBD Reversible Maple Wood Edge Grain BBQ Cutting Board With Juice Groove

For the griller who likes eating barbecue more than cooking Messermeister Avanta 4-Piece Fine Edge Steak Knife Set

via Eater - All https://www.eater.com/21272247/best-grilling-tools-grill-accessories-gifts

Created May 28, 2020 at 10:26PM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

0 notes

asfeedin · 4 years

Text

Salisbury Steak with Mushroom Gravy

$8.34 recipe / $2.09 serving

Home » Recipe Archives » Meat Recipes » Beef Recipes » Salisbury Steak with Mushroom Gravy

My boyfriend saw what I was cooking and said, “What is this, the “Hungry Man” edition of Budget Bytes? What can I say, this pandemic has me craving comfort food! And for some reason, Salisbury Steak has been on my mind for weeks. So I set to work putting together a super simple version of Salisbury Steak, smothered with a mushroom and onion gravy, perfect for serving over a hot bed of fluffy mashed potatoes. Add a little something green (peas, in this case), and you have a classic “meat and potatoes” comfort meal.

It’s funny because the very first time I ever had Salisbury Steak was in a frozen TV dinner in the 1980’s. So, this kind of is a Hungry Man edition of Budget Bytes.

Easy Salisbury Steak with Mushroom and Onion Gravy

What is Salisbury Steak?

If you weren’t as lucky as I was to experience Salisbury Steak for the first time as a frozen TV dinner in the 80’s (read: sarcasm), then let me tell you a little about this classic comfort food. It’s a bit like a mini-meatloaf or big, flat meatball. It’s a mixture of ground beef and seasonings, plus a little breadcrumbs and egg to keep it all moist and tender. It’s usually cooked in a skillet and smothered with gravy. The dish gets its name from Dr. Salisbury, who recommended a version of this dish in the late 19th century as a part of his meat-centric diet (read more on Wikipedia).

What to Serve with Salisbury Steak

The mushroom and onion gravy made with this Salisbury Steak is so delicious that you definitely want some sort of starch to soak it up. I served mine with fluffy mashed potatoes, but you could also spoon it over hot rice. Or, just serve with some crusty bread so sop up the gravy from your plate.

I really suggest having a vegetable or two on the side as well. Definitely something green, like the peas shown in my photos, or roasted broccoli. As a second vegetable, I’d probably go with something orange, like roasted carrots. Roasted Asparagus and Tomatoes would also make a great, colorful side to Salisbury Steak. With my leftovers, I added a scoop of sauerkraut on top and that was an AMAZING combination.

How are the Leftovers?

AWESOME. We reheated leftovers of this dish in the microwave and happily gobbled them up. Your leftovers should keep for about 4 days in the refrigerator. And while I haven’t tested freezing this one, this is definitely a dish that I would normally have frozen, if we hadn’t eaten it so fast. The gravy may separate a little upon thawing and reheating, as many flour thickened sauces do, but that doesn’t mean it’s bad and won’t be noticed if it’s mixed right into your mashed potatoes.

What Percent Fat Beef Should I Use?

You can use any type of ground beef for this recipe. If you use a higher fat ground beef, like 15% fat, the extra fat will be absorbed by the breadcrumbs and make the Salisbury Steak extra tender. If you use a more lean ground beef, like 93% fat, your Salisbury Steak will be a little more firm, but will be kept moist by the egg and breadcrumbs.

What Kind of Mushrooms Should I Use?

I used Baby Bella mushrooms because they give the gravy a wonderful color and they’re quite affordable at Aldi. If you have a limited selection or Baby Bella mushrooms are too expensive in your area, regular button mushrooms can be used instead. Your gravy may be slightly lighter in color when using white button mushrooms.

Salisbury Steak with Mushroom Gravy

Homemade Salisbury Steak with a rich mushroom gravy is a quick, simple, and hearty weeknight dinner that will fill even the biggest of appetites!

Total Cost: $8.34 recipe / $2.09 serving

Author: Beth – Budget Bytes

Servings: 4

1 yellow onion, divided ($0.32)

1 lb. ground beef ($5.15)

1/2 cup breadcrumbs ($0.13)

1 large egg ($0.23)

2 Tbsp Worcestershire sauce, divided ($0.05)

1 tsp Italian seasoning ($0.10)

1/2 tsp salt ($0.02)

1/4 tsp pepper ($0.03)

1 Tbsp cooking oil ($0.04)

8 oz. mushrooms ($1.69)

2 Tbsp butter ($0.26)

2 Tbsp all-purpose flour ($0.02)

1.5 cups beef broth* ($0.20)

salt and pepper to taste ($0.05)

Finely mince about ½ cup of the onion and slice the remainder of the onion. The minced onion will go in the ground beef mixture, the rest will be used for the gravy.

Add the ground beef, minced onion, breadcrumbs, egg, 1 Tbsp of the Worcestershire sauce (the remainder will go in the gravy), Italian seasoning, salt, and pepper to a large bowl. Use your hands to mix the ingredients together until they are evenly combined. Divide the mixture into four equal parts, and shape each into a flattened oval.

Add the cooking oil to a large skillet and heat over medium. Once the skillet is hot, add the shaped beef patties and cook for about 5 minutes on each side, or until they are well browned on each side. Transfer the cooked patties to a clean plate.

While the beef patties are cooking, slice the mushrooms. After removing the beef from the skillet, add the sliced mushrooms and the remaining sliced onion along with a pinch of salt and pepper. Continue to cook the mushrooms and onions over medium until they are soft. Allow the moisture released from the onions and mushrooms to help you dissolve any browned bits off the bottom of the skillet as you stir.

Once the mushrooms and onions have softened and most of the moisture has evaporated off the bottom of the skillet, add the butter and flour. Continue to stir and cook for about two minutes. The flour and butter will form a paste and begin to coat the bottom of the skillet.

Add the beef broth and one tablespoon of Worcestershire sauce to the skillet. Stir to dissolve the flour into the broth, making sure to dissolve any flour that is stuck to the bottom of the skillet. Allow the broth to come up to simmer (still over medium heat), stirring often. Once it reaches a simmer, it will thicken into a gravy.

Once the gravy is simmering, add the beef patties back to the skillet with the broth, mushrooms, and onions. Spoon the gravy over top, and continue to simmer the beef in the gravy for an additional five minutes. Taste the gravy and adjust the salt and pepper to your liking.

*I use Better Than Bouillon to make my broth, which as a full, robust flavor. The flavor of your broth will greatly impact the overall flavor of your gravy, so make sure to use one that has great flavor.

Serving: 1steak with gravy ・ Calories: 446.88kcal ・ Carbohydrates: 20.6g ・ Protein: 27.35g ・ Fat: 27.78g ・ Sodium: 1009.73mg ・ Fiber: 1.83g

Nutritional values are estimates only. See our full nutrition disclosure here.

The equipment section above contains affiliate links to products we use and love!

Scroll down to see the step by step photos!

How to Make Salisbury Steak – Step by Step Photos

Mince about ½ cup of one yellow onion, and slice the rest of the onion. The minced portion will go IN the Salisbury Steaks, the sliced portion will go into the gravy. If you have a small onion, you’ll probably mince about half and slice half. If you have a larger onion, you’ll mince about ¼ of the onion and slice the remaining ¾ onion.

Add 1 lb. ground beef, the minced onion, one large egg, ½ cup breadcrumbs, 1 Tbsp Worcestershire sauce, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp pepper to a bowl.

Use your hands to combine the ingredients until they are evenly mixed. Divide the mixture into four equal pieces, then shape them into flattened ovals.

Heat 1 Tbsp cooking oil in a large skillet over medium heat. Cook the shaped patties in the hot skillet for about five minutes on each side, or until they are well browned on each side. Remove the cooked patties to a clean plate.

While the beef patties are cooking, slice 8 oz. mushrooms.

After removing the cooked beef from the skillet, add the sliced onion and mushrooms. Add a pinch of salt and pepper, then continue to cook the onions and mushrooms over medium heat until they have softened. Allow the moisture released from the onions and mushrooms to help dissolve any browned bits from the bottom of the skillet.

Once the mushrooms and onions have softened and most of the moisture has evaporated from the skillet, add 2 Tbsp butter and 2 Tbsp all-purpose flour. Continue to stir and cook over medium heat for about 2 minutes more. The flour and butter will form a paste and begin to coat the bottom of the skillet.

Add 1.5 cups beef broth and another 1 Tbsp Worcestershire sauce to the skillet. Stir and cook over medium heat, dissolving the flour into the broth. When the broth reaches a simmer, it will thicken into a gravy.

Return the beef patties to the skillet with the gravy and spoon the gravy over top.

Continue to let the patties simmer in the gravy for another five minutes.

Taste the gravy and adjust the salt and pepper if needed.

Serve with mashed potatoes and peas for a classic comfort meal!

!function(f,b,e,v,n,t,s) {if(f.fbq)return;n=f.fbq=function(){n.callMethod? n.callMethod.apply(n,arguments):n.queue.push(arguments)}; if(!f._fbq)f._fbq=n;n.push=n;n.loaded=!0;n.version='2.0'; n.queue=[];t=b.createElement(e);t.async=!0; t.src=v;s=b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t,s)}(window, document,'script', 'https://connect.facebook.net/en_US/fbevents.js'); fbq('init', '2354117788185673'); fbq('track', 'PageView'); Source link

Tags: Gravy, mushroom, Salisbury, Steak

from WordPress https://ift.tt/3f5xKb9 via IFTTT

#IFTTT #WordPress #Asfeed.in #asfeed #asfeedin #asfeed blog

0 notes

thehungrykat1 · 5 years

Text

Mouthwatering Burgers Battles at Raging Bull Burgers in Shangri-La at the Fort

It was a classic fight to the finish as The Hungry Kat and the Raging Dude For Food put their limitless appetites to the test at Raging Bull Burgers in Shangri-La at the Fort. I had been planning to visit this signature burger restaurant in Bonifacio Global City for quite some time and I finally decided to go along with my friends to try their mouthwatering burger creations. Don’t worry, there was more than enough burgers for everyone so I did not really have to fight it out with Gerry, because I will probably lose that battle.

Raging Bull Burgers is a fast casual burger restaurant created for the hungry and busy diners on the go. Located on the street level of 30th Street in Bonifacio Global City, the burger bar actually stands outside the hotel itself, so you don’t have to go inside Shangri-La at the Fort and just head straight to Raging Bull Burgers from the street for your meaty cravings.

The restaurant comes with that energetic and casual vibe, so there’s no need to dress up to enjoy their awesome beefy offerings. It is open daily from 10:00am to 11:00pm and up to 12:00mn on weekends. The location is quite compact, seating around 30 guests only, but the turnover is quite quick as diners enjoy their burgers and drinks before heading back into the busy streets of Bonifacio Global City.

Raging Bull Burgers is a flavor-forward, offbeat locale that offers burgers with a rockstar attitude. Born from the desire to practice nose-to-tail butchery, the restaurant uses cuts of brisket, rump and wagyu marinated in Raging Bull’s chart topping seasoning mix. Their handcrafted, aged beef burgers come from the same farm as Raging Bull Chophouse & Bar, the premium steakhouse located inside Shangri-La at the Fort.

Ordering and payment is done at the front with a menu that is very simple and straightforward. Just choose your burger from among the six variants on the menu and choose your desired beverage. The fast-casual setup ensures that diners can enjoy premium and quality burgers at very attractive prices.

We were ready to go on our burger adventure so we started with the Bourbon Shot From The Barrel (P100) to keep everyone in high spirits. This powerful shot is sort of an initiation into the wonderful world of Raging Bull Burgers.

You can now choose your beverage from their freezer. They offer local and imported beers like Stella Artois (P160) and Blanche de Bruxelles (P200). One recommended drink is the Bull’s Draft (P250) which is a 500ml glass of imported draft beer. They also offer sodas and water.

If alcoholic drinks are not to your liking, then you can just go for their rich and creamy Strawberry Milkshake (P190). This is also available in Chocolate and Vanilla flavors.

For those who want fries to go along with their burgers, go for the Messy Fries (P160) which has thick cut fries topped with pulled pork, Raging Bull BBQ sauce, and cheddar cheese. This can also serve as an appetizer while your burgers are cooking on the grill.

The patties at Raging Bull Burgers are all homemade and ground daily from the best of Australian and USDA beef. They focus on high grain-fed and grass-fed beef by working with local farmers through a ranch-to-table approach. The meat-to-fat percentage of the burgers served here is 70/30 which is the ideal ratio to have a juicy, delicious and moist patty.

Here's my burger! You can see Gerry is already raring to pounce on my burger. All Raging Bull burgers are char-grilled and topped with fresh, locally sourced produce and a special secret sauce created in-house. Scottish bread baps, the small breakfast roll from Scotland, is used for the buns. These soft, vaguely sweet and golden-yellow buns are best for burgers and any kind of sandwiches.

I actually ordered the most premium item on the menu, the Raging Wagyu (P345) which is a 1/3-pound Australian Wagyu beef patty topped with braised onions, chili chutney, lettuce, tomato, dill pickle, and Raging Bull sauce. The succulent wagyu patty is definitely tender and packed with intense flavors. Diners may also customize their burgers with the range of homemade sauces available.

The Kickass (P245) is the most basic burger at Raging Bull and it is quite affordable. The 1/3-pound Angus beef burger comes with iceberg lettuce, tomato, dill pickle, and Raging Bull sauce. Angus beef develops better marbling than most cattle which improves the flavor and tenderness of the meat. I would be more than happy with this burger in my hand.

The most popular burger that evening for our group turned out to be the Mighty Beast (P295). This 1/3-pound Angus beef patty is topped with griddle maple bacon, aged cheddar, spicy beer mustard sauce, lettuce, tomato, dill pickle, and Raging Bull sauce. It’s really the bacon that makes the big difference and nothing goes better on top of a burger than some crispy slices of bacon.

But my own personal favorite was surprisingly not a beef burger at all. The Naked Fish (P345) comes with a crispy fried grouper fillet combined with criolla, romaine lettuce, and nikkei tartar sauce. This is the burger that I will actually be coming back for next time as I only got to taste a small portion that night. This one is worth fighting for!

There are a couple more non-beef burgers available like the Kickin’ Chicken (P245). This is 1/3 pounds of grilled chicken thigh, griddle maple bacon, Raging Bull sauce, iceberg lettuce, tomato, and dill pickle. The grilled chicken is truly flavorful and I’m sure this is a good alternative for those who don’t want beef.

For the vegetarians, there is also a burger made for you. The Pretender (P245) comes with braised red kidney beans, quinoa, guacamole, beetroot, lettuce, grilled bell pepper. I’m sure it wants to pretend that it is a beef burger, but I just can’t seem to find myself choosing this over any of the other meaty options. To each his and her own I guess.

Lastly, the W.K.R. (P150), which means Wake up, Kick Ass, Repeat, is an all-day breakfast burger that comes with bacon, lettuce, tomato, a sunny side up egg, and barbecue sauce pressed in between two grilled muffin buns. Raging Bull Burgers is open as early as 10:00am so this can be a good option before going to work. I’m sure I’ll be back soon at Raging Bull Burgers, maybe this time without Gerry, so I don’t have to share my burgers anymore and I can have them all to myself.

Raging Bull Burgers

Street Level, 30th Street, Shangri-La at the Fort, Bonifacio Global City, Taguig

820-0888

www.ragingbullburgers-fort.com

www.facebook.com/shangrilafort

#RagingBullBurgers #RagingBull #ShangrilaattheFort #Shangrila #Beef #Burgers #DineShangrilaFort

0 notes

recentanimenews · 7 years

Text

Treasure Hunting for MEAT?? "Restaurant To Another World" Makes Anything Possible!

Restaurant to Another World has an interesting concept – it is an anime that centers on a particular magical restaurant with a door that opens up into many different worlds. Members of those other worlds who come across this magical door and enter it discover delicious food beyond compare. From paupers to queens, there is no restraint on who can come and enjoy the restaurant's delicacies.

What I like most about this show is the way it takes mundane food and makes it magical. In episode two, a treasure hunter stumbles across the restaurant and orders the daily special: minced meat cutlets. Now, minced meat cutlets, to me, really don't sound all that amazing. Chocolate mousse? WOW! Lightly seared Ahi Tuna? AMAZE! Minced meat patties...Oh. You see? I just don't think ground meat has any special appeal. It seems a little cheap, a little boring. But when Sarah Gold, the treasure hunter, takes her first bite of the humble minced meat cutlet, her experience eating it transformed my understanding of the dish.

To her, everything was new and unique. A crunchy breaded coating? Previously unheard of! Finely ground meat seasoned with spices? So tender! All of the things I took for granted about this dish, she saw as something new and amazing. Watching her eat it made me hungry, so I decided to try making this dish, and I am really, really happy that I did. I'm not sure if the recipe gods blessed me this week, but the recipe I came up with is phenomenal!

Actually, halfway through testing this recipe, I became really discouraged. My patties were falling apart, and I hate breading stuff anyway... I just wasn't feeling it. But, instead of giving up on the recipe, I decided to try cooking just one patty to see how it tasted. The moment I took a bite of my snack, I knew I had to keep going- the cutlet was so juicy and flavorful, I really wanted to share it with you guys!

In the anime, the interior of the patty looks very white, so instead of a usual mix of ground beef and pork, I decided to use ground chicken and pork. I think this was a great decision, because it left the patty tasting light and flavorful, and allowed the other flavors, such as the nutmeg and lemon, to shine through really well. There was one ingredient I wasn't sure about, though... Sarah called it "oranie." I looked this up, and have no idea at all what it means. If someone can tell me, that would be great! I couldn't find translations in Japanese, English, or Italian (my next best guess), so I'm not sure if it's a mystery ingredient local only to her world (my current theory), or a rare word by our standards. I know it isn't translated incorrectly, because she says 'oranie' in the anime very clearly. Perhaps it will forever remain a mystery.

In any case, I hope you get a chance to try this out! Sarah went on an absolute QUEST to find this recipe, so compared to everything she went through, just making it yourself is going to be much easier. :)

Watch the video below for more details on how to make your own minced meat cutlets!

youtube

Ingredients for Minced Meat Cutlet:

*Note: This makes a LOT, at least 16 cutlets. I would halve if you're only feeding yourself or one or two other people.

Cutlets -1 lb ground pork -1 lb ground chicken -1 cup panko -1/2 cup milk -2 eggs, scrambled -1/8 tsp nutmeg -Salt and Pepper

Breading -Panko -Flour -4 Eggs, scrambled

Extras -Canola Oil -Head of Cabbage -1 Lemon -Katsu Sauce -1 Yellow Onion

To Make Minced Meat Cutlet:

1. Prep your veggies. Cut lemon into wedges, mince onion, and slice cabbage thinly. Set aside for later.

2. Mix 1 cup panko with 1/2 cup milk, and set aside.

3. Mix ground meats with salt and pepper. Add in scrambled eggs, and mix again. Add in panko mixture, and mix again. Add in onions, and mix again. Finally, add in nutmeg and mix again. (All the mixing helps evenly distribute fats throughout the mixture, which is what we want).

4. Form meat into small patties. Make sure they're a bit thinner in the middle than they are on the edges. Set aside in the freezer about 30 minutes or until hardened slightly.

5. Heat up canola oil to 350 F (if you insert a wooden spoon handle, the handle will bubble in the oil). There should be enough oil in your pan to cover the patties, or come up at least halfway.

6. Next, dredge the patties. Coat patties first in flour, then in egg, then in panko. Immediately put into the fryer for crispiest results.

7. Cook 3-5 minutes per side, or until golden brown, or until clear juices run from the patty. Drain on paper towels.

8. Once you are done frying, plate up! Garnish with lemon wedge, cabbage, and katsu sauce.

I hope you enjoyed this post! Check in next week for another recipe. To check out more anime food recipes, visit my blog. If you have any questions or comments, leave them below! I recently got a Twitter, so you can follow me at @yumpenguinsnack if you would like, and DEFINITELY feel free to send me food requests! My Tumblr is yumpenguinsnacks.tumblr.com. Find me on Youtube for more video tutorials! Enjoy the food, and if you decide to recreate this dish, show me pics! :D

In case you missed it, check out our last dish: Dragon's Stew from "Restaurant to Another World". What other famous anime dishes would you like to see Emily make on COOKING WITH ANIME?

By: [email protected]

#Anime #News #Latest in Anime News by Crunchyroll!

0 notes

easyfoodnetwork · 4 years

Quote

Photo: ClassicStock/Getty Images All the grills and grilling accessories a grill master could want, from the Strategist At its most basic, grilling is cooking on an open flame, like what our prehistoric ancestors used to do, but if you’re not the kind of person who takes pleasure in lighting charcoal on fire and then cooking big slabs of meat on it, you might be struggling to find the best grilling gifts for someone who does. (Though even self-described grill enthusiasts sometimes need help finding an actually useful but still unique grilling gift.) So to make it easy, we rounded up 21 of the best grills and grilling accessories that would be excellent gifts for the person in your life who likes to fire it up. For the griller who struggles with lighting charcoal BBQ Dragon Cordless Grill Fan in Silver Jean-Paul Bourgeois of New York City’s Blue Smoke calls the BBQ Dragon, “a fire starter’s best friend. This easy-to-use little gadget will clip onto any grill or smoker and assist you in getting those coals burning fast and evenly.” For the griller who mostly cooks with charcoal Panacea 15343 Ash Bucket With Shovel, Black If anyone plays a little fast and loose with the disposal of coals, or wants a safer way to do it, this steel ash bucket will help prevent accidents. As Hugh Magnum, pitmaster at Mighty Quinn’s Barbecue, explains, “It sometimes takes as long as two days for coals to be completely cold, so you don’t put any coals for at least two days into a trash bag, or else that trash bag will go up in flames.” For the griller who’s terrified of burns Artisan Griller Insulated Cooking Gloves Writer Caitlin M. O’Shaughnessy was introduced to these pit gloves by her mother, who used them to take a full turkey out of the oven. “The cotton-lined gloves are coated with neoprene rubber and designed for true-blue barbecuers who have to handle hot meat on the smoker — that means they’re also waterproof, stainproof, and (most importantly) greaseproof.” They also come recommended by Patrick Martin of Martin’s Bar-B-Que Joint in Nashville, who actually prefers these heavy-duty gloves to tongs, especially when working with big cuts of meat, like whole hogs. For the griller who’s looking to streamline Stingray 7 in 1 BBQ Tool Swap out the tool kit for this 7-in-1 grilling tool, recommended by self-described “pretty competent outdoor griller” Steven John, who calls this “the Swiss Army knife of grilling equipment, combining all three tools and even sporting a bottle opener built into its handle.” For the griller who loves steak Sloan Personalized Miniature Steak Branding Iron For Valentine’s Day, writer Leah Bhabha gifted her carnivorous boyfriend a personalized branding iron, purchased on Amazon, and it was an instant hit. “We’ve now emblazoned his initials on everything from ribs to rib eyes, and even busted out the brander for cast-iron cooked burgers (the patty’s initials were covered by the bun, but he liked it so much he branded them anyway).” For the griller who prefers chicken Two-in-One Vertical Chicken Roasting Pan Nick Pihakis of Jim ’N Nicks Bar-B-Q in Birmingham, Alabama, calls this chicken-roasting contraption “one of the best ways to cook a chicken. Not only is upright roasting the optimal position to roast a chicken (fat drips away, heat surrounds the chicken 360 degrees, skin crisps up better), this cooking method allows the steam and vapors to flavor the chicken from the inside cavity out, helping it to stay moist.” For the griller who’s also a hibachi enthusiast Elite Platinum EMG-980B Large Indoor Electric Round Nonstick Grilling Surface If dinner has become a bit of a slog recently, consider setting up a hibachi or Korean barbecue night and using this highly rated indoor grill to do it. Reviewers on Amazon say, true to advertising, it’s truly non-stick (so feel free to go all in on your marinades) and is just as effective at grilling vegetables as a grilling a sturdy ribeye. For the griller who’s not sure what to do with vegetables Sur La Table Stainless Steel Grill Basket Steven John recommends a grill basket, “that can be placed atop any sort of grill (charcoal, gas, or even wood fire) and filled with loose veggies, shrimp, fries, and so on.” It keeps these more delicate ingredients from sticking to the grill’s grates, and, as John notes, “the grate’s cleaner, too.” For the griller who over-checks their meat Thermapen Mk4 Thermometer A meat thermometer is a must-have accessory for a barbecue enthusiast to quickly and easily ensure that meat is fully cooked but not overdone. And for my money, there’s no meat thermometer better than the Thermapen. As I wrote in my review of this gadget, “What makes the Thermapen stand out from other digital kitchen thermometers is its speed and accuracy. According to the manufacturer’s website, this food thermometer can tell the real-time temperature of whatever you’re trying to measure within 0.7 degrees Fahrenheit in under three seconds. That speed makes a noticeable difference when you’re balancing a roasting pan on a hot oven door as you try to take the temperature of whatever’s inside without burning yourself or letting out too much heat,” or dealing with a hot barbecue grill. (And I’m in good company. The Thermapen also comes recommended by Amy and Mike Mills of 17th St. BBQ in Murphysboro, Illinois.) For the griller who’s getting into marinades Boiled Cider Syrup In his roundup of the best condiments you can buy on Amazon, writer Hugh Merwin recommends this boiled cider, which is “kind of pure apple essence,” he explains. However, that sweetness makes it an excellent addition to a barbecue tool kit. “Grillmasters use it at the base of marinades, where it tenderizes meat and its mildly tart and subtle flavor blends in with wood smoke.” For the griller with a small patio Fire Sense Large Yakatori Charcoal Grill Recommended by Leslie Roark Scott of Ubon’s Barbeque in Yazoo City, Mississippi, this large yakitori grill is ideal for those in a “tight space. It’s the perfect size for a couple of steaks, and holds heat like a champ.” For the griller with no patio Weber 10020 Smokey Joe If you’re looking to gift a truly portable grill, for someone who dreams of grilling in Prospect Park, the Weber Smokey Joe is a classic choice. It’s a no-frills option, but it’s got the same durability as the larger kettle-style Weber grill. For the indoor grill enthusiast who hates smoke Philips Indoor Smokeless Grill We discovered this indoor smokeless grill while watching Queer Eye on Netflix, and it’s a solid option for someone who wants to grill but is constrained by the realities of living in an apartment. It uses infrared light to heat the grill and help prevent smoking from dripping fat. For the indoor grill enthusiast who doesn’t want another gadget Lodge Pro-Grid Cast-Iron Grill and Griddle Combo. Reversible 20 x 10.44” Grill/Griddle Pan With Easy-Grip Handles Though it’s more likely to smoke up your kitchen, this cast-iron grill plate from Lodge is “the indoor grill that’s closest in spirit to firing up the charcoal.” (Plus, because it’s essentially a flat piece of cast-iron, it’s much easier to store than a new appliance.) For the griller who likes that smoky taste Z Grills ZPG-7002E As Steven John explains, “a pellet grill is a barbecue grill that uses an automatically fed supply of wood pellets to maintain a preestablished temperature and infuse the cooking foods with smoke aroma and flavor. Your fuel source is also your smoke source.” That means your meat takes longer to cook, but it’s also got more smoky flavor, and in his testing of pellet grills, John liked this one from Z Grills, in part because “you can load up enough wood pellets for hours of smoking with minimal refills required.” For the griller who wants to go full pitmaster Masterbuilt MES 130B Digital Electric Smoker On a long hunt for the “best, not-too-massive city grill,” Lauren Levy discovered that the best barbecue grill is actually this digital smoker from Masterbuilt. That’s according to Myron Mixon, the winningest man in barbecue, who explains, “It’s a digital smoker, so you can actually punch in the temperature you want and it takes you right there from 100 degrees to 275 degrees in just a few minutes.” He continues, “The truth is, everything that someone would want to barbecue you can cook with the Masterbuilt smoker, and it’s much more delicious.” For the griller who likes to cook low and slow Akorn Jr. Kamado Kooker The first rule of Grilling 101: Leave the meat be. But when you’re constantly worried about your provisions burning that can be difficult to do. That’s why the grilling enthusiasts of Amazon love the Akorn Jr., a ceramic, kamado-style grill that does an excellent job of maintaining low temperatures. Plus, it’s about a tenth of the price of the popular, kamado-style Big Green Egg grill. For the griller who tries to keep their grill spotless Drillbrush BBQ Accessories I’ve written about the Drillbrush as the best tool to keep my shower clean, but the company makes different brush attachments with different stiffnesses for different purposes, like this barbecue accessories set, which can be used to detail-clean even the most grease-stained grill. For the griller who likes to grill and chill YETI Roadie 20 Cooler “When you’re smoking whole hogs, you can’t go for a beer run, so you need a good cooler that’s going to keep your beer cold for the night,” wisely notes Patrick Martin of Martin’s Bar-B-Que Joint. That’s why he recommends a Yeti cooler to keep by the grill. “I guarantee when you reach for a beer, it’s gonna be good and cold — just like it should be.” For the griller who likes to carve meat John Boos Block BBQBD Reversible Maple Wood Edge Grain BBQ Cutting Board With Juice Groove This sturdy Boos block has a juice groove to catch any liquid that might come out when carving a big hunk of barbecue. (And this gift certainly doesn’t have to be retired once grilling season is over. It’ll also come in handy at Thanksgiving, when it’s time to carve the turkey.) For the griller who likes eating barbecue more than cooking Messermeister Avanta 4-Piece Fine Edge Steak Knife Set Once they cook the meat, they’ll need something to help you eat it, and that’s where these Messermeister steak knives come in. “There’s a curious delight in using these very, very sharp steak knives to bisect a morsel of beef (or pork, or chicken, or whatever flesh you have lying around),” writes Katie Arnold-Ratliff in her ode to these. “The blade slices through the steak with tactile precision — a kind of buttery, slippery ease that makes me say every time my boyfriend and I use these knives, which is a lot, ‘Man I love these knives.’” from Eater - All https://ift.tt/2BbdFk9

http://easyfoodnetwork.blogspot.com/2020/05/from-strategist-21-best-grilling-gifts.html

#EasyFoodNetwork #ComfortFoodRecipes #EasyRecipes #GoodFood #BestComfortFoodRecipes #TastyFoodv

0 notes