use real butter

dinner last night: what happens when you only have 2 eggs for 3-egg quiche

The most expensive cuts of meat are the ones that cook quickly and serve up a tender grain that melts in your mouth if you have the sense to cook it properly (i.e. not overcook it). I love those cuts as much as the next Texan, Argentine, or general meat-eater. However, the best known trick for a cheap but flavorful meal is a hunk of meat (in this case, beef) that chews like a tire if you try the quick dry heat method. Chuck roast and other “tough” parts near the ass are typically slow-cooked to break down the connective tissues until the meat is falling apart.

fresh vegetables to compliment fresh chuck roast

sitting around and stewing isn’t always a bad thing

I made chili today with ground buffalo from the co-op instead of ground beef. It is leaner and the smell of buffalo cooking is a little different from beef, more gamey in aroma (if you’ve ever cooked deer, you will know my meaning). This time I tried cooking it in the crockpot after sautéing the vegetables and browning the buffalo. It was also my chance to add some chocolate stout. For a quick chili recipe, this is pretty good.

I can’t wait for winter when I can make posole, beef stew, brunswick stew, real chili, corn chowder, masaman curry, and other giant pots of gloppy, soupy, delicious stuff. Although sushi and sandwiches are at the top of my list of favorite foods – stews rank up there because despite being soupy, they are filled with enough goodness to be eaten as a meal solo or with a scoop of rice.

We had some noodles to celebrate Mom’s birthday. Long noodles for long life. It is a Chinese tradition. These are Japanese (don’t tell grandma!) somen noodles in my homemade soy sauce chicken broth.

happy birthday, mom!

We made pizza tonight. The key to making our favorite pizza is to have fresh dough for the crust, thinly sliced pepperoni (I like it almost crunchy), a very hot oven, and my personal favorite:

garlic and broccoli cheese

I like to mix minced garlic and minced blanched broccoli with the shredded mozarella. Be sure to squeeze out the excess moisture of the broccoli otherwise you will be taking a swamp out of the oven.