Cookin again

[Zardnaar]

Pita works fine under the grill, on a grill or even the toaster. Hot pita with a bit if hummus is great.

Wife's workmate recommend reheating pizza in the air fryer. It actually worked well strangely enough.



Out and about last night. Cold night rugby game in town so resorted to the local corner store. Waffle fries and a steak and bacon pie. The fries didn't last long enough to take a photo.

Both were really nice. Pleasant surprise. Been a bit run down last few days.

 

[Dannyalcatraz]

Pork Chops: thin, bone-in chops covered liberally with garlic pepper mix, baked on a bed of thinly sliced red & yellow onions.

Veggies: red onions, carrots, celery, minced garlic cloves, Anaheim pepper, portobello mushrooms, seasoned with salt & pepper, tossed in EVOO and topped with butter, then baked.

The chop was perfect. The veggies have some room for improvement.

While they were very tasty and retained enough crunch to be fun, I think they’d have been better sautéed in a hot pan. A little less fat; adding some caramelization…more flavor, probably.

 

[Zardnaar]

I can't seem to enjoy pork outside of things like pepperoni, bacon, ham etc. And I eat very little of those due to salt content.

It's like seafood I suppose.

 

[Dannyalcatraz]

FWIW, the garlic pepper mixes I use are relatively low sodium, and yet pretty tasty. I also use it in poultry and veggies.

I usually get McCormick, but sometimes Lawry’s, depending on price and availability.

McCormick® California Style Garlic Pepper with Red Bell & Black Pepper Coarse Grind Seasoning

Lawry's® Garlic Pepper | Lawry's

Want shake-on convenience without sacrificing flavor? Lawry's Garlic Pepper combines coarse ground pepper and garlic, two of the most popular seasonings, in one ready-to-use bottle.

www.mccormick.com

 

[prabe]

FWIW, the garlic pepper mixes I use are relatively low sodium, and yet pretty tasty. I also use it in poultry and veggies.

I usually get McCormick, but sometimes Lawry’s, depending on price and availability.

McCormick® California Style Garlic Pepper with Red Bell & Black Pepper Coarse Grind Seasoning

Lawry's® Garlic Pepper | Lawry's

Want shake-on convenience without sacrificing flavor? Lawry's Garlic Pepper combines coarse ground pepper and garlic, two of the most popular seasonings, in one ready-to-use bottle.

www.mccormick.com

Penzey's make something like that as one of their salt-free blends.

 

[Dannyalcatraz]

Penzey's make something like that as one of their salt-free blends.

I haven’t had theirs, but based on past experiences with their stuff, I bet it’s good!

 

[Zardnaar]

FWIW, the garlic pepper mixes I use are relatively low sodium, and yet pretty tasty. I also use it in poultry and veggies.

I usually get McCormick, but sometimes Lawry’s, depending on price and availability.

McCormick® California Style Garlic Pepper with Red Bell & Black Pepper Coarse Grind Seasoning

Lawry's® Garlic Pepper | Lawry's

Want shake-on convenience without sacrificing flavor? Lawry's Garlic Pepper combines coarse ground pepper and garlic, two of the most popular seasonings, in one ready-to-use bottle.

www.mccormick.com

Yeah I've mostly replaced high salt stuff with sweeter or hotter options.

 

[Dannyalcatraz]

A few years ago, I abandoned a project in which I was trying to make my own seasoning mixes. I started for two main reasons:

1) there used to be a KILLER salt-free dill seasoning mix from McCormack Id use on sandwiches all the time. But it went out of production. But a couple years ago, Spice Island releast one that was nearly as good,

2) I am an heir to a relatively important commercial recipe for louisia hot sausage. The original recipe has been lost- at least, to OUR side of the family- and some of the ingredients have been replaced with a pair of commercial spice mixes. It’s really close to the original, so much so that most can’t tell the difference between sausages made by different branches of the family. I would like to take that overall blended mix to a food lab so I can get the ratios for the individual spices used so I don’t have to depend on the availability of commercial mixes AND so I can more easily customize the mix for heat or flavor.

Theres other reasons, but second listed is BY FAR the most important. Every year, I send off 750ml shakers of the stuff to friends & family along with the recipe of how much ground meat and water to make their own sausage instead of shipping multiple pounds of frozen meat cross-country. In fact, the header on the recipe is “Make Ya Own Damn Sausage!”

Which, if I customize the family recipe, could be the foundation for a business. I have other sausage recipes, too, sooooo…

 

[Zardnaar]

Great idea.

My basic chicken before it's cooked. Sits in the fridge for an hour or so before cooking.



Not sure what's it's going in. Wrap, burger, pita works in all of them.

 

[Zardnaar]

And cooked close up.