Aha! That makes sense! That could be why he likes it so much.
Jade's Recipe Exchange.
- Thread starter Jade Dragon
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Aha! That makes sense! That could be why he likes it so much.
ThatOwlWoman
Leftist Vermin
Is that a scientifically for-real thing? Maybe if you already have enough endorphins you don't need to get more from searing your face with hot pepper? lol
Jade Dragon
And I'm the one that jaded you.
https://helix.northwestern.edu/blog/2014/07/your-brain-capsaicin I know it's a blog, but this just makes it easy to understand. There are other sources more in depth, if you need.
ThatOwlWoman
Leftist Vermin
Thanks, Jade.
Jerky day. Starting the marinade. 24 hours in, then on the smoker for a couple of hours. A brief stay in the dehydrator and we have a couple pounds of jerky at minimal cost. I use pork sirloin. After the marinade, you can’t tell the difference between it and beef. Takes the smoke well and VERY lean and inexpensive.
ThatOwlWoman
Leftist Vermin
We just got a food dehydrator last summer. I'm really interested in your jerky recipe. Would you mind posting it, and directions? Thanks!
Pretty simple.
2 lbs lean meat
1 cup teriyaki
2 TBL brown sugar
2 tsp garlic powder
1 TBL onion powder
2 tsp black pepper
2 TBL Worcestershire
1-2 TBL liquid smoke (Mesquite) - optional for the smoker
If I want more kick, I'll add Tabasco and/or Montreal Steak seasoning. I've used sriracha as well.
If you go straight to the dehydrator, probably add the entire 2 TBL of liquid smoke. Just adjust to your own taste. Dry it to the dryness you like. I prefer it a little drier rather than real pliable.
ThatOwlWoman
Leftist Vermin
Thanks! The recipes for jerky that came with the dehydrator say that you should also put it in the oven, to get rid of bacteria. Do you do that? You don't put salt in your marinade? Does salt toughen the meat too much?
Never have put it in the oven. Never gotten sick. But, you could put it in the oven at 180 for awhile. When I smoke, it’s at 180 for two hours.
The teriyaki has plenty of salt. I tried a cure (salt) once, but the salty taste was overwhelming.
ThatOwlWoman
Leftist Vermin
Thanks. Putting it in the smoker makes it best, I bet.
ThatOwlWoman
Leftist Vermin
Dedicated to both this thread, its originator, and to Mr. Bourdain. RIP.
Yeah, it also shortens the time. Two hour smoke, 1 hour in the dehydrator versus overnight in the dehydrator.
Jade Dragon
And I'm the one that jaded you.
Damn is my diet changing. I'm just glad I actually like thinks like egg substitute, and fat free cottage cheese. Need to cut fat, and refined carbs. If anyone actually knows of something under that guise, that is good, and still worth the trouble to make the recipe; Don't be a stranger.
Seems the issue isn't my gallbladder, but what it is I'll leave out, so ILA doesn't get all huffy, about his being the only life that can suck. If you're curious about my predicament just PM me, or Facebook me.
Seems the issue isn't my gallbladder, but what it is I'll leave out, so ILA doesn't get all huffy, about his being the only life that can suck. If you're curious about my predicament just PM me, or Facebook me.
ThatOwlWoman
Leftist Vermin
For lunch today I had Siberian pelmini, caviar, sour cream, and black bread.
picture credit - crave magazine
I love pelmeni! Were you at a restaurant, or was it home-made?
You are one of the few people I know who are hip to pelmeni- I appreciate you for that!
My friend Svetlana makes delicious pelmeni at her café. I am way too lazy myself to endeavor to make the challenging pelmeni!
ThatOwlWoman
Leftist Vermin
Pay the toxictards no mind.
We like this recipe, even HeWhoLovesRedMeatAboveAllFoods. Substitute fat-free items for the sour cream, soup, and even the deli ham can be found 97% fat-free. Serve with wild or brown rice rather than white.
https://www.tasteofhome.com/recipes/chicken-corden-bleu-with-mushroom-sauce-and-rice/
ThatOwlWoman
Leftist Vermin
Yeah, they are a LOT of work. My best friend in school used to bring me some now and then; she's from Ukraine. We had a global foods market in our area back in STL. They sold them in the freezer case but they were so bland and tasteless after having Oksana's.
ThatOwlWoman
Leftist Vermin
Jade, I don't know how you and your mom feel about beans, but this is tasty and healthy too.
1 pkg 16-bean soup, Cajun flavored
1 medium onion, chopped
Whatever other spices you like
1 pkg smoked turkey sausage
Rinse the beans well in a colander, then soak for several hours, changing water a couple of times. Drain, add fresh water* and your onions and seasonings. Simmer until tender (usually 2-3 hours more depending on your definition of simmer lol). When tender, cut sausage into small pieces and add to beans; simmer additional 15 minutes. Really good served with corn bread, but you might want to substitute a dense whole-grain bread instead. If you want a recipe for that let me know.
* If you can find or make your own low-sodium beef or chicken broth, that makes this even better.
1 pkg 16-bean soup, Cajun flavored
1 medium onion, chopped
Whatever other spices you like
1 pkg smoked turkey sausage
Rinse the beans well in a colander, then soak for several hours, changing water a couple of times. Drain, add fresh water* and your onions and seasonings. Simmer until tender (usually 2-3 hours more depending on your definition of simmer lol). When tender, cut sausage into small pieces and add to beans; simmer additional 15 minutes. Really good served with corn bread, but you might want to substitute a dense whole-grain bread instead. If you want a recipe for that let me know.
* If you can find or make your own low-sodium beef or chicken broth, that makes this even better.
Jade Dragon
And I'm the one that jaded you.
I like red meat more then most foods, and lover me some porterhouse, and fresh made roast beef. I bought some forbidden black rice awhile back, as it was supposed to be an excellent plant based protein source.