Justin & Meredith Winokur's Kitchen Cooking Notebook
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Home > 104
KitchenKatalog: Blog 104
Wednesday, May 27, 2020, 07:30 PM
Double batch of Falafel with tzatziki Meredith made.
Tuesday, May 26, 2020, 07:38 PM
Simple repeat of pickle tacos based on the Joy the Baker recipe. We used about 1.5lbs of lean ground beef (we actually used beef this time). I did a better job adding the seasoning as it cooked so I didn't need to add liquid. The beef gave off a lot of liquid (and probably some fat?) which was well absorbed by the potatoes.
Meredith also made more coleslaw again using Dukes Coleslaw recipe and making the same changes as last time
Tuesday, May 26, 2020, 07:17 AM
Meredith has been enjoying making watermelon lassi based on Food52 (LOCAL)
Monday, May 25, 2020, 07:13 PM
Meredith made a Watermelon Cake based on Sprinkle Bakes (LOCAL). It was fun though maybe a bit gimmicky! We all enjoyed it! The only issue was that it was really hard to get the first slice out.
Sunday, May 24, 2020, 02:40 PM
I bought 10 wings from Kellers totaling 1.75 lbs (they have much bigger wings than Sprouts). I again followed Serious Eats for the dry-marinade and cooking. I debated grilling but opted instead to just use the oven.
I did the same as last time for the sauce. Just a bit of butter and Franks Red Hot. It was just enough to coat them all and absorb the flavor without being greasy or sticky.
I ate 8 of them and Meredith had the other two. They were really good. I prefer these larger ones!
Dukes Coleslaw recipe halved with extra cabbage and half of the mayo replaced with fat-free greek yogurt. It's a nice way to cut some calories and it was really not missed. She also added some (homegrown) chives.
This was the main focus for the meal. I again followed Serious Eats like last time. I made the dry-rub a bit differently:
which skipped paprika, sugar, and anything spicy.
I committed a major BBQ sin and cut off a nice chunk of the fat from the original pork shoulder. I was happy to lose some calories with this and I figured (hoped) it wouldn't make a big difference.
I spread all of the rub around (I goofed. I forgot to reserve some) and then put it in the bag and cooked at 165°F for about 26 hours.
I debated back and forth as to whether to grill it or use the oven and I opted for the grill. I made wood pouches as can be seen in the photos (I opted not to soak the wood). I grilled it for about 2 hours constantly playing with the temps to get it to hover around 300°F. I mostly just had the heat over the hot side but I occasionally had to turn up the cold side too.
At one point it was really smoking! I probably should have changed the wood packets after it died down but I didn't.
After about two hours, I "pulled" it in the mixer (the lazy way!)!
See below for some of the weights. I was surprised how much liquid came out but upon reading, that is normal. To make life easier, I refrigerated the liquid so that I could scrape it into the trash can. It turns out there was actually not a ton of fat. It was mostly water with lots of collagen.
| Time | Weight | Comment |
|---|---|---|
| Raw | 5.17 lbs | |
| After cooking, before draining | 5.05 lbs | Presumably what it weighed going in |
| All drained liquid | 1.70 lbs | |
| Bone and Cartilage | 0.30 lbs | |
| Shredded | 3.71 lbs | WITH bowl (and after a few nibbled...) |
| Bowl Alone | 1.59 lbs |
(I need to weigh the bowl later)
Smoke coming from the grill
Shredding in the mixer
Saturday, May 23, 2020, 08:50 PM
Meredith made Potsticker Stir-Fry using veggies we had on hand including french beans, zucchini and bell peppers. She also used frozen cubes of ginger from Trader Joes.
It was really good and easy!
Saturday, May 23, 2020, 11:47 AM
Meredith threw this together inspired by an Inspiralized post (not worth copying or linking). She cooked the veggies:
Then added cooked quinoa plus some more broth (she used water + Better than Bouillon). Let it simmer a bit then add
We served it with ricotta and feta over salad greens.
It was really good and pretty healthy. We will do this one again!
Saturday, May 23, 2020, 11:23 AM
I read about this on reddit and decided to give it a shot. I blanched about a pound of French Beans in salted water for 90 seconds and then moved them to an ice bath. I then laid them on the trays and dehydrated at 130°F for about 10 hours.
While they did get crispy by the sound of them on a plate, they were super chewy and all together not very much fun to eat.
FAILURE. Tossed them in the trash after trying to convince myself to eat them