On Tuesday, August 6, 2019 at 9:31:01 PM UTC-10, Ophelia wrote:
> "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)

My brain is able to make on the fly calculations on the amounts of ingredients to use based on a flavor profile desired and the initial amounts used. It's quite amazing. These days, I just cook by instinct.

OTOH, it might be possible and useful to have a system that could get exact measurements using a scale and a photo-imaging device capable of identifying ingredients. That might be cool - or not.