This goes in your mouth


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Pineapple chunk with sugar, salt, and chili flakes.

Such a tender morsel. Such a simple combination.  Such insidious flavours that only make you crave more.

Pineapple chunk. Dipped into a combination of sugar, salt, and crushed chili flakes. On a stick.

Want to make your own?  Look up asian recipe for prik glua.

Enjoy!

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We Call Them Food Misdemeanors, Not Food Crime


I know its been a while since I’ve blogged. I have been busy. I know that is no excuse for not writing here. Except for oscar picks… which I lost the bragging rights to.

On with the foood! I had a brainstorm earlier this week, recalling a conversation and making a combination. Apparently the best burger combination includes 80 percent beef, 10 percent pork, and 10 percent lamb. Combinations there of can be tweaked as per recipe and who is cooking it. Personally, one of the best burgers I’ve ever had was ostrich. The beef and pork combination got me thinking about how to apply it with chili. Then it hit me.

Bacon.

I started off with white mushrooms sliced, one green pepper, one large jalapeno pepper, some diced tomatoes and onions, and 10 slices of thick cut back bacon. Add some oil and slow simmer in pan to get things going. I let this combination cook for a couple hours in my ultimate gigante frying pan, cast iron, porcelain coating. Couple of hours on low did the job, then… overnight in the fridge.

Then into the slow cooker first thing the next morning with brown beans and some hamburger. Stirred up every 4 hours, finally finished up after 14 hours for… Ze uber chili.

The jalapeño brought out more of a bold juicy flavor that countered the onion flake that in the herb and spice mix. The beauty of cooking chili longer is that the flavors mellow and blend. I push for 10 hours on slow cooking. Some say that cooking chili that long maybe overdoing it. I say the blending of the flavors makes an extremely different meal each time you cook it.

Plus I was really busy and slow cooking rocks. Put everything in, come back and stir at 6 hours.

Next time, I think I will do the equivalent of a half/half. Beans, hamburger, chili + spices, and chocolate stout cooked up. Then an hour before serving, just stir fry up the bacon, jalapeño, onion and then deglaze with harp ale. Mix it up… now that’s a food misdemeanor.

I’m still

Wait! BONUS! Since it’s been so long since I’ve blogged in a while, might as well do another great post on cooking.

Ultimate French Toast via Nutana Bakery.
Basic recipe for french toast… which isn’t french cooking at all. One of the original recipes calls for stale bread, wine, orange juices and sugar, which is leaning towards an interesting bread pudding in my opinion.

Two different styles of french toast, dessert style with vanilla and regular style for ultimate sandwich making. Dessert style involves sweeter combinations like powdered sugar, favored in the southern states of the US. Or skip the sugars and vanilla, just use bread and egg and then place slices of smoke ham, turkey, and swiss inbetween two slices for a Monte Cristo sandwich.

But my preferred, style of french toast is getting a cinnamon loaf from Nutana bakery. Per slice of bread, one egg, and just enough milk to coat the yolk.



If you are in Saskatoon, do stop by Nutana Bakery and get one of their double chocolate doughnuts. It is truly a brilliant art they perform there, some of the best baking you can find in western Canada.

I’m still here, burp,
Pearce