"dsi1" wrote in message
...

On Tuesday, August 6, 2019 at 8:51:00 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> 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
>
> =====
>
> Great)) When/if D. is allowed red meat again I will try that)
>
> Any quantities to share?

I do all measurements by eye and feel so I don't have any measurements to
give. I think adding ingredients is somewhat like playing music. If you have
to think about what you're doing, you lose something. For the coleslaw, I
used the juice from a jar of pickled peppers as well as wasabi sauce,
mustard, and MSG. Being able to improvise freely and naturally is a great
asset for cooks and players of jazz.

OTOH, if you prefer to measure, Janice Morimoto's recipe is probably pretty
much spot on. You probably should use a light Japanese style shoyu when
making the dish.

https://www.youtube.com/watch?v=0Pn814cwW_Q

====

Yes I understand. I don't use specific quantities either but I was
hoping for an idea of what you are using. Yes, I have light shoyu!

The lovely Janice will keep me right)

Thanks very much)