Yep, the Christmas season was fiscally draining. I literally have not had enough money to barbecue. Oh, we have had a little rain. Nothing to stop barbecuing. It got a touch cold, but nothing like most people have to face.
No, the problem was money. Some genius decided that it would be a great idea to have people pay their property taxes just before Christmas. Wonderful idea! At the very time we are spending in excess for unnecessary things to give to each other, we have to make a contribution to the government.
Living on a budget is nothing new in my family. However, with the smaller amount available for food purchases (after the massive spending on the holiday meals) I just can't squeeze out the funds for charcoal and a lovely slab of meat. Add to that the fact that someone else usually spends the food funds before I get a chance to make my input regarding a nice barbecue, and the season becomes barbecue free.
So, I am proposing to the management that a gift certificate for the grocery store be purchased on a semi-regular basis. That way the meat money will be available when the proper time for a grand barbecue presents itself.
You know, like because it is Thursday. Or because the sun is shining. Because the sun isn't shining. Mostly because barbecue just tastes good!
Yep, gotta get some coals burning and some smoke in the wind!
Saturday, January 10, 2009
Thursday, December 11, 2008
A Base Line for Sauces-
I haven't done any barbecue in a number of weeks. Several factors have conspired to bring about this sad state, which I suspect will turn around over time.
That has not kept me from watching the travel and food shows I love, or reading the several cooking blogs I have come across in my short blogging career. I continue to think about food, about food preparation and especially about eating.
Even in my on-line computer game, World of Warcraft, I do cooking. Yes, the cartoon characters we players drive around collect recipes and food items and cook things useful in the game. I compulsively do one quest as often as possible to try to obtain a rare cake recipe.
In real life I must eat, and eating sometimes is more pragmatic than artful. Take, for example, the humble frozen burrito. I have consumed a great many of these over the years. They are cheap and relatively tasty.
Not always tasty enough, however. That is how I came up with Base Line Sauce. I was preparing to eat two burritos from the freezer and wanted to make them more interesting.
I combined:
1/3 cup soy sauce
1/3 cup rice wine vinegar
1/3 cup brown sugar (lightly pressed.)
1/3 cup water
1/8 tsp. cayenne pepper
in a sauce pan. I brought it to a boil, carefully combining the ingredients. I set the heat on low to simmer, and reduced the sauce to a light syrup.
I then prepared the burritos using a microwave following the instructions on the label. Once hot I cut the burritos into bite sized pieces and drizzled the sauce over them.
I then returned to my game of World of Warcraft and enjoyed the simple meal as I directed my animated alter-ego around an imaginary world.
I found this sauce serviceable, but a bit strong on the side of the soy sauce. I might reduce the amount of soy sauce next time, but I am also considering adding some fruit juice. Perhaps something citrus.
As I said, it is a base line. Something to start from that is simple and consistent.
That has not kept me from watching the travel and food shows I love, or reading the several cooking blogs I have come across in my short blogging career. I continue to think about food, about food preparation and especially about eating.
Even in my on-line computer game, World of Warcraft, I do cooking. Yes, the cartoon characters we players drive around collect recipes and food items and cook things useful in the game. I compulsively do one quest as often as possible to try to obtain a rare cake recipe.
In real life I must eat, and eating sometimes is more pragmatic than artful. Take, for example, the humble frozen burrito. I have consumed a great many of these over the years. They are cheap and relatively tasty.
Not always tasty enough, however. That is how I came up with Base Line Sauce. I was preparing to eat two burritos from the freezer and wanted to make them more interesting.
I combined:
1/3 cup soy sauce
1/3 cup rice wine vinegar
1/3 cup brown sugar (lightly pressed.)
1/3 cup water
1/8 tsp. cayenne pepper
in a sauce pan. I brought it to a boil, carefully combining the ingredients. I set the heat on low to simmer, and reduced the sauce to a light syrup.
I then prepared the burritos using a microwave following the instructions on the label. Once hot I cut the burritos into bite sized pieces and drizzled the sauce over them.
I then returned to my game of World of Warcraft and enjoyed the simple meal as I directed my animated alter-ego around an imaginary world.
I found this sauce serviceable, but a bit strong on the side of the soy sauce. I might reduce the amount of soy sauce next time, but I am also considering adding some fruit juice. Perhaps something citrus.
As I said, it is a base line. Something to start from that is simple and consistent.
Tuesday, November 11, 2008
Adobo!
I found, in the comments on a prior blog relating to soy sauce and vinegar, a comment by Xeixeiniii. She described the soy sauce and vinegar as adobo, a Filipino sauce.
So, I checked with the most modern repository of knowledge and wisdom, Wikipedia. I found an entry for adobo that is deliciously descriptive. Like most sauces adobo has many forms. It really looks like a fun sauce with which to experiment.
My barbecue for this last weekend was a boneless beef rib roast. At four and a half pounds it took about four hours to cook. I had two cloves of garlic left from the lamb I did the week before, and cut slivers to insert into the roast. I then rubbed it with olive oil and sprinkled a moderate coating of my standard spice rub. That is a spicy seasoned salt, course salt and black pepper, in equal portions.
It turned out rather nicely. The family enjoyed it, and there was fair amount left for adding to spaghetti sauces and other applications.
If there is any left when I get home later this week it will probably be a bit dry. However, I suspect I can cobble up an adobo to cook it in that will revive this delicious meat and provide at least one more meal.
I certainly want to experiment with adobo in several of its incarnations.
I will take notes.
So, I checked with the most modern repository of knowledge and wisdom, Wikipedia. I found an entry for adobo that is deliciously descriptive. Like most sauces adobo has many forms. It really looks like a fun sauce with which to experiment.
My barbecue for this last weekend was a boneless beef rib roast. At four and a half pounds it took about four hours to cook. I had two cloves of garlic left from the lamb I did the week before, and cut slivers to insert into the roast. I then rubbed it with olive oil and sprinkled a moderate coating of my standard spice rub. That is a spicy seasoned salt, course salt and black pepper, in equal portions.
It turned out rather nicely. The family enjoyed it, and there was fair amount left for adding to spaghetti sauces and other applications.
If there is any left when I get home later this week it will probably be a bit dry. However, I suspect I can cobble up an adobo to cook it in that will revive this delicious meat and provide at least one more meal.
I certainly want to experiment with adobo in several of its incarnations.
I will take notes.
Subscribe to:
Posts (Atom)
Posts
