.I made stuffed orange peppers again. this time with italian sausage versus ground beef / rice.
- Italian sausage neither hot nor johnsonville sweet style but ordinary italian sausage Kroger brand $4 a pound
- jasmine brown rice- I thought I had the regular white but I was mistaken. rought 8 oz. worth dry. I needed half as much… however don’t be in a rush to not make rice as peppers vary in size and you’ll not make more meat but add a bit more rice to stretch. $0.50
- onion powder for BROWN rice quite a lot at 2.5 table spoons worth leveled that is. $0.50
- montreal steak seasoning $0.20 cents at most 6 shakes ish.
- 4 orange bell peppers- top lopped of, de seeded and de ribbed/rinsed top’s steam part removed 4 @ <$0.90 cents each
- shredded mozzarella cheese $1 worth 2.49/bag.
- magic rice re-seasoner? Colgen’s Mesquite liquid smoke 12 dashes/shakes $0.10
0 dollars four portions and a 1.24 bag of gb’s and 1/3 stick of butter@ 50 centers and a roll of paper towels as clean up and napkins, and a 3 tabs of dishwasher soap so roughly #13 dollars divide out to be say with garlic toasts about 4 bucks a person/ not an every day meal but sure is a treat.
if you want my particularls 375 oven lower rack or roughly the diddle. 34 -45 minutes- i put the cheese on at 35 minutes and turned the oven off at 35 minutes and otherwise would have seriously burnt not just burnt the cheese which i actually meant to do I like me some burnt cheese.
that is part one of a six part demonstration video on how to make “new york deli style” pastrami. it is exceedingly time consuming… not just a little exceedingly and I’m agog with interest.
the only thing this guy irks me on is what you’ll see for yourself i’m guilty of mmyself… not strictly using a recipe and therefore eyeballing things. I’d like you to note I’m better than i used to be and i can with effort learn to be someone else and or just do the work to present more like others because eyeballing is a far more difficult way to convey repeatable information. 😉
however, i was please. I got enough of his needfuls to have what I need to try. it uses a LOT of salt but he does fairly show this is soaked/rinsed well. it takes 7-8 DAYS to prep and then cook once – he served his warm thus resteaming the brisket for a whopping 8 hours cooking time…that astounds me- but i’ve done it the slow roasting. previously.
I also liked his explaination of why you cant get a corned beef and reseasonit as a pastrami. corned beef uses dill and other pickle tones that cant be removed and thus you get a doctored corned beef not a pastrami taste.
however, the end result is a to die for bit of living… pastrami sandwich. and his could be good. but watching him serve this as a sandwich showed me instantly where a 2.3 pound roast was one pound hot pastrami with russian dressing…thousand island similar thing.. suerkraut with melted swizz or gargantuan sandwiches a half being too much and? yep about 10 bucks if everything was on sale. but more likely 12. serious deli action is surprisingly expensive. i can’t believe i said 12 a sandwich…for home made…never quite the same sound as deli or restaurant and i don’t have an answer for you as to why i suddenly struggle thinking I don’t put out yummy. I do. however the interest here is
cookery, I’m going to have to and am ramping up to cook more as I make less and everything’s more expensive and I’m curious to move. I know i can’t moonlight forever with the sis who’s newly married and her hubs just joined the army, but I’m sure for a few months it’ll get me down the road towards adventure if i’m allowed along. if so.
if so. he begins secondary education to his job training itself in the opening of june. I suspect this means we move about then to san antonio. texas. this serves to be delightful but shortly after this training he is slated to move to his duty itself wherever this is and I doubt seriously this time I’d be along in fact i doubt any of the moving is mine but back somewhere likely to stage to my own moves. but either way I have? adventures on the horizon…. maybe.