On Tuesday, August 6, 2019 at 4:17:18 AM UTC-10, Gary wrote:
> Making one hamburger for lunch. Saved raw but will cook later
> today along with thick slice of raw onion, tomato, mayo, mustard
> and ketchup on the bun For Bruceboy, it's a cheeseburger but hold
> the cheese. Not McDonald's either....go figure.
>
> Main thing I'm cooking is an old favorite all-in-one meal and
> just trying to use up things.
>
> Basic old recipe is merely baked beans, ground beef and corn.
>
> More specific recipe this time is:
>
> -Baked beans adjusted and enhanced to my taste
> (add onion, green pepper, mustard, brown sugar)
> -one lb ground chuck cooked with onion and worcest sauce
> (drained of course after cooked)
> -one lb frozen corn (fresh is better)
>
> This time I needed to use or lose about 8 oz fresh mushrooms so I
> added them too.
>
> It's all simmering on stove now...about 2-2.5 quarts of the mess.
> Taste is good. Soon, I'll just remove from heat, let it cool
> while covered then put away. This makes a decent quick meal or
> even snack at anytime. Good cold or heated. As always, a slice of
> fresh buttered bread is good.

Last night, I made local style sweet-sour spareribs. The spareribs were cooked in a pressure cooker for about 40 minutes. Then the meat was drained and fresh water was added along with dark soy sauce, sugar, vinegar, and ginger. This was then cooked under pressure for 20 more minutes. My goal was to turn the cartilage into a gel. Mission accomplished.

https://www.amazon.com/photos/shared...i_sgJIOVHMNjqO